Best kitchen gadget EVAR!

I've been saying for quite a long time now that I would love to have a tablet with an under-cabinet mount for the kitchen so that I could look at recipes on it without taking up counter space.

Well, I bought an iPad in October and for Christmas I got a mount. Guys, this thing is awesome. I specifically wanted one that didn't require me to take the case off, which is difficult to find. The bad news is that I can't find it on Amazon anymore.

Yeah, it will tilt and rotate and turn pretty much any way I want it to. SO AWESOME.

Here's what it looks like folded up. It doesn't fold all the way back because my cabinets aren't deep enough, but it definitely gets it out of the way.

Side note: Does anyone else think the cabinets and backsplash in my kitchen are hideously boring/ugly? Blech.

Do you have a favorite badass kitchen gadget? I'd love to see it!

Now featured on Offbeat Home & Life!

Hello everyone! In case you haven't heard, my post on the ever-popular Pie Cake was published on Offbeat Home & Life today! This is really exciting for me because I've been reading the Offbeat sites for over 2 years now and the community there is like my own weirdo internet family. If you haven't seen it, check it out!

If you're joining me from Offbeat Home & Life, I'm really going to try to post more often. Maybe being published on OBH&L will give me the push I've been looking for.

I am planning to make some Guinness brownies sometime soon (tonight?), so you'll be seeing a post about those soon.

Stay tuned, please! I'm happy to have you!

24 Pies = 1 Cake-full

This post has been a long time coming.  Yesterday was my husband's birthday, and of course I am always responsible for making cakes on such occasions.  This cake, however, was no ordinary cake.

In 2007, Sam and his friend Vance had this conversation over Google chat:


Sam: we should invent a cake that has little tiny pies in it, that way you wouldn't have to choose
Vance: that may be the best idea you've ever had
Sam: yeah, way better than chocolate pants

Five years later, I decided to make that wish come true. I made a cake with tiny pies in it. Here's how I did it.

Step One: The Pies

I decided to keep this part pretty simple, since I knew the whole thing was going to be a bit of work, and I didn't know if it would actually work out in the end anyway.  So I had Sam make some pie crust, and I just used some store-bought cherry filling to make some pretty adorable tiny pies.  I used a mini muffin pan, which worked really well.  If you don't have one, I highly recommend getting one because they are a lot of fun!

Step Two: The Cake


In an effort to keep the flavor palate simple, I went with a plain yellow cake, which I often forget is quite delicious.  I mixed the batter, poured it into the pans, and simply placed the tiny pies on top.  In hindsight, I should have put the pies in upside down so they would end up being right side up once the cake was assembled.

Step Three: Assembly

I cooled the cake layers thoroughly, and assembled them as I would any other cake. I was afraid the pies would make the cake crumble more easily, but I think they actually held the cake together even better! I decided to make a simple whipped cream topping for this cake.

Whipped Cream for Cakes

~3c heavy whipping cream

~1c powdered sugar (to taste)

~2tbsp vanilla extract (to taste)

Whip until stiff enough to spread/pipe.

Here's the finished product!

I made this cake on Thursday, but had to wait until the party on Friday night to see if it actually worked, and if it actually tasted good.  It was a fun and exciting time for everyone, because we were all trying something totally new.  Also, we have a fairly new tradition with our friends, in that we put a shot on top of a birthday cake rather than candles.  His was bourbon and orangecello.

I was nervous to cut into the cake because I was certain that the texture/density disparity between the cake and the pies would make the cake fall apart, but it actually did really well until the very end, when most cakes  begin to fall apart anyway.  Here's the first slice!

Thanks to Melissa Gogo for the awesome photos!!

I was so excited to see it actually worked!  And not only did it look really neat, but it tasted SO good!  The cherry pie plus the moist yellow cake, with bits of buttery, flaky pie crust and creamy whipped cream - delicious!!  I honestly did not expect to enjoy it, but I really did!  I think the key is to not over-saturate with flavor to keep the cake light.

So delicious!

Some other flavor combinations we came up with during the party:

Chocolate cake with banana cream pies

White cake with lemon pies and meringue frosting

German chocolate cake with pecan pies

Spice cake with apple pies and caramel frosting

Can you think of any others?  If you try a pie-filled cake, let me know in the comments!!

I'm glad that Sam enjoyed his birthday, and delicious pie-filled cake was had by all.

The Best Creamy Mashed Potatoes!

Mashed potatoes, to me, are the ultimate comfort food.  They are nice and buttery, creamy, and take very little effort to eat.  Whenever I used to come home from school sick, I always wanted a bowl of mashed potatoes.  Back then, though, I made them from those dehydrated potato flakes.  Bleck.  Now, however, I have discovered a much better method.  These things are like candy.  I lick the bowl/beater as if it were a savory potato frosting.  They are delicious.  Hope you enjoy as much as I do!

Creamy Garlic Mashed Potatoes


5 large potatoes, peeled and cut into about 1" pieces
4-5 small, or 3 large, garlic cloves (adjust to your liking)
5 cups chicken broth (I use water and bouillon cubes)
1/2 cup light cream
3 tablespoons butter
Salt & Pepper to taste

Place potatoes, peeled garlic cloves, and water in a large pot and bring to a boil, stirring occasionally.  Cover and boil 10 minutes until the potatoes are tender.  Drain, reserving the broth.

Mash potatoes and garlic together with 1/4 cup of the broth, cream, and butter.  Add salt and freshly cracked black pepper to taste.  Add additional broth, if needed, until desired consistency.  Nom!

Mmm...Pie.

Two weeks ago, a friend of mine who lives on a farm asked me if I wanted to take some of his blueberries to make some baked goods and sell them at his "You Pick 'Em" Blueberry day. I excitedly accepted, though I personally don't really like blueberries. Since my graduation from UGA in May, I have been unemployed, so a chance to make some money was an exciting opportunity.

The whole day was wonderful. The weather was beautiful, and who can ask for more than to spend a Sunday on a farm with your friends, playing with ducks and horses and drinking homemade lemonade? It was awesome. I also brought my hammock, which Sam enjoyed thoroughly.

Lots of my friends came to pick blueberries, and when I got home I found I had a request for my pie crust recipe. Unfortunately, I'm a terrible friend and I forgot about it until now. Also, I have to admit that I am not the pie crust maker in my house - it's Sam. However, this is the recipe he uses and it's great!

Flaky Pie Dough
adapted from How to Bake by Nick Malgieri

For a One-Crust Pie (about 10oz dough)
1 1/4 cup bleached all-purpose flour, plus extra for dusting
1/4 tsp salt
1/8 tsp baking powder
8 tbsp (one stick) COLD unsalted butter, cubed
2-3 tbsp cold water

For a Two-Crust Pie, double the recipe.

To mix the dough by hand, combine the dry ingredients (flour, salt, baking powder) in a medium mixing bowl and stir to combine. Add butter to the bowl and toss a few times to coat. With your hands, rub the butter into the flour, ensuring that you are mixing the butter into the dry ingredients evenly. Once the mixture looks uniform and resembles coarse-ground cornmeal, sprinkle 2 tbsp butter over the mixture. Stir with a fork until the dough begins to hold together but still appears somewhat dry. If the dough seems too dry, add more water 1 teaspoon at a time until the dough holds together easily.  Turn the dough out onto a floured surface and knead 3-5 times, until it is smooth and uniform.

To mix the dough in a food processor, which is what we do, combine the dry ingredients into the work bowl of the processor fitted with the metal blade. Pulse 3 times at 1-second intervals to mix. Add butter to the work bowl. Pulse repeatedly until the mixture is fine and powdery, resembling a coarse-ground cornmeal (about 15 pulses). Sprinkle the water over the mixture and pulse about 5-6 times, until the dough begins to hold together. If the dough seems too dry, add more water 1 teaspoon at a time until the dough holds together easily. Turn the dough out on a floured surface and knead 3-5 times, until it is smooth and uniform.

Chill the dough by pressing it into a 6" circular disk (or two for a two-crust pie) and wrapping in plastic wrap. Refrigerate until firm, at least one hour. The dough can be stored in the fridge for up to 2 days, or can be frozen if it is double-wrapped.

To use the dough, take it out of the refrigerator and let it sit on the counter about 5 minutes. Using a floured (or non-stick) rolling pin, roll the dough out into a 12" circle (for a 9" pie pan) and place into the bottom of the ungreased pan. Cut off any uneven edges with kitchen shears or a sharp knife, leaving 1/2" to 1" of pie crust outside of the pan for folding. Fold the crust over onto itself and pinch to create a fluted edge.

Here's a great video tutorial on how to use your pie crust. Gotta love Alton Brown!! His blueberry pie recipe is the one I use, by the way. It's awesome because you can make the filling (and as you have learned, the crust) ahead of time and keep it in the freezer!

Now go forth and make all the pies!

Welcome back, Fall!

This time of year is always busy, especially in a college town.  There has been just enough time since everyone got back from their summer vacations for groups to organize and plan events, it's right around mid-terms, and if you are a part of a dancing group in Athens, you have tons of rehearsals for DanceATHENS in late October.  I know I wouldn't be nearly as busy if I just dropped a hobby or two, but going to a dance studio or a friend's house and dancing for two hours is one of the few ways I can clear my head of stress and worry about all the other things I have to do.

Unfortunately, something does have to give, and right now I think I'm on a rotation of decreasing the amount of sleep, exercise, and delicious food I get.  So there will perhaps be fewer posts until November.

That being said, this time of year is also wonderful.  The weather is finally getting cooler, which means we can open our windows to let the breeze in and entertain the cats with the sights, sounds, and smells of the outdoors.  It also means we have a cheaper power bill, which is nice.

Fall is also good cooking weather.  I realize that most of the time we are cooking inside and the weather does not affect us, but when it's beginning to get cold out, it's time for comfort food, beginning with a lovely version of a classic.

Chicken Parmesan
4 chicken breast cutlets
3/4 cup breadcrumbs
1 tbsp dried oregano
1 tbsp dried basil
1 tsp dried thyme
2 tsp kosher salt
1 tsp ground black pepper
3 tbsp olive oil
2 cups tomato sauce (here's a great homemade version)
4 oz fresh mozzarella, thinly sliced
2 tbsp grated Parmesan

Preheat the oven to 500 degrees F.

Combine the oregano, basil, thyme, salt, pepper, and breadcrumbs in a bowl or shallow dish.  Coat the chicken breasts with the mixture, patting each breast firmly to seal.

Heat the olive oil in a large oven-proof skillet, like a cast-iron skillet, over medium-high heat. Arrange the chicken breasts in the pan so that they are not touching, if possible.  Cook just until the coating turns brown, about 3 minutes per side.  Remove skillet from heat.

Pour the tomato sauce over and around the chicken.  Sprinkle with Parmesan and cover each breast with the slices of mozzarella.  Cover with foil and bake 10 minutes.  Remove foil and bake an additional 5-10 minutes, or until the cheese is melted.

Serve warm over pasta and garnish with fresh parsley or a basil leaf.

Hooray, Indeed!

Alright guys.  Sometimes the blogs actually get it right.  I'm not even going to adapt anything on this recipe because it is delicious as it is.  So here it is, from Sniff Sniff Hooray.

Succulent Shrimp Scampi
Serves 4-6

Ingredients
3/4 lb. angel hair pasta
1/4 cup extra virgin olive oil
1 lb. peeled and deveined large shrimp
4-6 large garlic cloves, minced, or forced through the garlic press
1/2 tsp dried hot red-pepper flakes
1 tsp salt
1/2 tsp black pepper
7 tbsp unsalted butter
1 cup diced tomatoes
1 tsp lemon zest
1 tbsp lemon juice
1 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Directions
1. Cook angel hair pasta just until al dente.
2. Heat olive oil in a 12-inch heavy skillet and sauté shrimp, about 2 minutes on each side. Then transfer with a slotted spoon to a large bowl and set aside.
3. In the same skillet, add garlic, red pepper flakes, salt, and pepper and cook over high heat, about 1 minute.
4. Add butter to the pan and stir until melted.
5. Add in diced tomatoes, lemon zest, and lemon juice.
6. Toss in angel hair pasta and shrimp and evenly coat with the butter sauce.
7. Turn off the heat and add chopped basil and sprinkle with Parmesan cheese.
8. Serve immediately.