Scratch Sheppards Pie

So Jake and I have been "trying" to be more money conscious. I'm still amazed that anyone under the age of 50 can put a 20% down payment on a house.. Stupid financial reality of needing to plan ahead set in and this would be us being grown ups and trying not to go out to dinner 173 times a week. So instead of going to Rocklands for the best BBQ in DC that happens to be in walking distance of us (and most likely where the majority of income has gone), I went to the kitchen without a plan and tried out my creative cooking skills. I had some ground beef, a package of mashed potatoes and a can of peas... In comes Sheppard Pie. I had never made it before but it's one of Jake's favorites.

Recipe:

1 package ground lean beef

1 package mashed potatoes

1 can peas

2 tbs butter

2 tbs flour

1 cup chicken stock

4 tbs light sour cream

4 tbs Worcestershire sauce

1/2 Italian cup bread crumbs

1 tbs minced garlic

1 tbs minced onion

olive oil

salt and pepper

Add beef, garlic, onion, salt and pepper to heated pan and cook until browned. In a separate pan, melt butter and whisk in flour until paste forms. Whisk in chicken stock and simmer until thin gravy forms. Stir in sour cream and pour over cooked beef. Mix in Worcestershire and peas while beef mixture is on low heat. Spread  mashed potatoes over beef mixture trying to cover in single layer. Sprinkle bread crumbs over mashed potatoes and lightly drizzle with olive oil. Place under broiler for about 4 minutes or until bread crumbs are slightly browned.

This recipe turned out pretty delicious and made for some kick butt left overs as well.

You can add also add green beans and carrots if you want a more traditional pie but we were going for the "what ever it takes not to spend money at the grocery store" theme that night.

This is what was left before I went back for thirds....

Jake loved this dinner, but I mean what guy complains about meat and potatoes?

Tart Love - Lime Curd Tarts

I needed a break from cupcakes.. this may or may not have been due to my compulsive habit of eating batter and giving myself tummy aches... And in comes my new love of tarts :) These bite sized babies are light, refreshing, and help with your fruit intake for the day. I decided to try out my tart making skills with a lime tart recipe which turned out pretty delicious.

 First thing - the dough. I was pretty scared of this since I suck at anything dough related. I found this recipe and went full speed ahead. I ended up adding some extra ice water to make the dough not as crumbly. My dough did not turn out as planned looks wise but the taste did work well with the lime curd.

Dough Recipe from Tartelette

1 1/4 cups all purpose flour
1/4 tsp salt
5 tablespoons butter, cold and cut into small slices
3 to 4 tablespoons ice cold water

Prepare the dough:
Mix together the flour and salt in a large mixing bowl. Cut in the butter with a pastry cutter or a fork until the mixture forms pea-sized pieces. Sprinkle 2 tablespoons of water over the flour mixture and toss with fork until moistened. Repeat with the remaining water, one tablespoon at a time and gather the dough into a ball with your hand. Do not handle the dough too long. Wrap into a sheet of plastic wrap and refrigerate for 30 minutes. This will allow the dough to relax and make it easier to roll, keeping it from becoming tough. Roll dough on a lightly floured surface, applying pressure from the center to the edges until it is about 1/4-inch thick. Cut out six 6- inch circles onto the dough and press them into the tartlet molds or rings (or one 9 inch pan if making a larger tart). Place the rings or molds on a baking sheet. Prick the dough with a fork, apply a piece of parchment paper inside the molds and fill with dry beans or pie weights. Refrigerate 30 minutes. Preheat oven to 350F and when ready, bake for 10-12 minutes. Let cool completely and remove the pie weights and paper. Keep the oven at 350F.

Second thing- the lime curd. I've never made curd before so this was almost as scary as the dough.. I tried making it in a home made double boiler but the temperature wasn't getting high enough for the mix to curd (<- right term?). I did get a pretty hard core arm work out trying though. I moved the mixture to a sauce pan over medium low heat and whisked away until I had the right consistency. 

Curd Recipe from  Joy of Baking (I used limes instead of lemons)

 

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh (not bottled) lemon juice (2-3 lemons)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) lemon zest(The yellow outer skin of the lemon

Lemon Curd:  In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 

Cook, whisking or stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature before filling the pastry crust. Can be made and stored in the refrigerator for about a week.

  

The Curd:

After the curd cools, spoon into tart shells and top with fruit. You might want to chill the tarts in the fridge for at least 30 minutes before serving so it give the curd a chance to firm up. I've also just decided the word "curd" is not appealing and should be changed.

Crystal City 5K Friday

 So baking lots of cupcakes (and doing multiple taste tests along the way) is not the best start to the summer bathing suite season.. I have tried balancing out my love of baked goods with running. I mean running twice a week makes up for 4+ cupcakes a week, right? I have also been experimenting with new things to top with cream cheese icing.. right now the winner is gram crackers. And in comes running. If you have read my past running entries there have been some inconsistencies. I signed up for a 10K but a family event took precedence. I went through the first part of training for the run anyways which helped get my millage up but finally I found a short race I knew I could commit to! Crystal City, in Arlington, has 5K Fridays every Friday in April so I signed up for the April 15th run. 

Starting three weeks before the run, I went on three weekly runs which averaged about 3.5 miles per run. My time was averaging about 10:30 a mile... I quite honestly was hoping to run the 5K in under 32 minutes, but I ended up doing much better! I think I caught the racing bug when I finished at 29:09 (the clock in the bottom picture shows a 30 minute time but I was so far back I didn't cross the start line until about 90 seconds in..). 

Note: This was my first official race. Was it a particularly long and strenuous race? No. But did I still treat it like I was running a marathon w/cheerers, signs, and way too many pictures? Yes :)

Jake made me an awesome sign to cheer me on :)

I'm somewhere in the far back...

 

Racers take your mark... Those people in the front were crazy. I think the winner ran the 5K in just over 16 minutes!

And I'm now sprinting towards the finish line...

And done!

I got greeted by Jake (who did not like his post race picture so is not on here :P) and my friend Ann who was visiting for the night! She also took the awesome pictures :) That huge thing on my wrist is my Garmin Forerunner.. I have the ridiculously old version*hint *hint for anyone that wants to buy me pricey x-mas and b-day gifts :)

We also ran into our neighbor Ben who also ran as his first official race. I need an awesome sweat band for my next race... jealousy...

A few take aways from the race:

1.) I really like running in races. Everyone is so nice, it's fun and motivational to run with a HUGE group of people, and you feel so accomplished at the end when all of your hard work training paid off. It also helps you to stick to your running schedule so you will be ready come race day.

2.) Since you are running in a crowd, the first mile I felt like I was running in zig zags trying to get around people while not tripping. The sides of the trails are your friends....

3.) I ended up running this race faster then any of the times I've ever run outside or on the treadmill. Running in a huge group really does make a difference to keep your motivation up and knowing that Jake and Ann would be waiting at mile 2 and at the finish line to cheer me on made me want to run faster to see them :)

4.) I'm going to sign up for more races!

Sea Shell Cupcakes

So I have been trying to think of creative, yet easy to make lots of, beach themed cupcakes for Ashley's wedding. Sea shells were a must and I decided chocolate molds would be both elegant and easy. I remembered making chocolate molds of hearts when I was 6 at a friends birthday but that pretty much summed up my chocolate experience so I was a little hesitant at first. However, I found it was super easy and turned out pretty cute.

First things first - melt white chocolate and milk chocolate in the microwave. Set microwave for 30 seconds, then stir, and repeat until smooth consistency.

Transfer melted chocolate to separate zip lock bags.

I poured the white chocolate in almost to the top and then squeezed some milk chocolate on top. I then took a tooth pick and swirled the chocolates together. Since my molding sheet was clear, I could hold it upside down and see where more swirling needed to be done.

I put the molding sheet in the fridge until the chocolates hardened (about 20 min.) and then popped them out. Tah Dah!

Frost the cupcakes - I was going for a baby blue here.. I need to work on my icing coloring skills.

And then top with the sea shells :)

Isomalt Coral

A few weeks ago the National Cake Show came to town. I found a Living Social deal for half off tickets and thought it might be fun to check out. I also dragged Jake to this show which I do kind of feel bad about especially after hour two of me freaking out about cool cake supplies... It's ok though, he has dragged me to a few gun and knife shows and made me go paint balling for 5 hours one Saturday. I don't care what some people say, paint balling hurts.

Anyways, so while I was at the show, I went to an Isomalt demonstration. Isomalt is basically like a stick of sugar that when melted can be made into decorations. I bought it because you can make some pretty cool coral sculptures that I thought might look nice with Ashley's beach themed cupcake display.

This is what Isomalt looks like in solid form:

I broke up about six sticks of  Isomalt and microwaved them for 15 seconds at a time stirring in between until completely melted. I then added some green gel food coloring. (The mixture should bubble at this point).

In order to make coral, I used the ice method in which I greased a large glass and filled it with ice cubes.

I poured the hot Isomalt over the ice slowly. Toward the end of the pour, I tried to make a base at the top by slowly pouring in a more concentrated spot. After the Isomalt cooled (like 20 seconds), I carefully dumped the glass upside down in a bowl. The figure below is the end result.

I thought it turned out pretty cool and doesn't melt in humidity like most sugar sculptures. You might want to note that even with a greased cup, Isomalt may still stick. You can either chip off stuck Isomalt with the end of a butter knife or dissolve with hot water.

Here are pictures of some of the cakes at the show I thought were particularly cool :)

Flip Flop Chocolate Coconut Cupcakes

I've been test baking cupcakes for Ashley's wedding for a a couple months now and thought it was time to give her beach themed wedding cupcake decorations a shot. I've always wanted to try marshmallow fondant so I thought flip flops would be an easy decoration to try it with.

I've been searching for a chocolate cupcake recipe that packed more of a chocolate punch then my George Town Chocolate Cupcakes I made a while back. These cupcakes weren't quite the chocolate overload creations I was looking for but they tasted great, were light and fluffy, and stayed moist even after being frozen for a few weeks. I love that the recipe uses sour cream to give a more rounded flavor and to keep the cakes from drying out too quickly.   

All in all, these were pretty yummy cupcakes so I'm calling it a success :)

Recipe from Martha Stewart

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
   
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
   
3. Divide batter evenly among lined cups, filling each three-
   quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   

I decorated mine with coconut frosting topped with toasted coconut and fondant flip flops.

For the frosting, I added some coconut extract to butter cream and beat until white and fluffy.

For the coconut, I toasted sweetened coconut on baking pan for 3-5 minutes at 350 degrees or until slightly browned.

For the flip flops, I made a marshmallow fondant by melting 2 cups of mini marshmallows in the microwave and then stirring in food coloring. I then added powdered sugar until a dough formed. I rolled and shaped small flip flops and then drew straps with a food marker. The marker ran on some of them so I would suggest piping icing.

Week 8 Runs and Final Decisions

Last Monday I was so excited that it was still light out after work due to day light savings, I immediately put on running shoes, grabbed my Garmin, and was off for a run. I was able to run 3 miles :) I tried to get Jake to run with me but he insisted on taking out the bike that needed some tire pumping action instead. We tried the "I'll catch up to you" plan... ya, that was a fail since we didn't agree on a set running route past .5 miles.. We ended up finishing at the apartment at the same time which I was particularly happy about since he had the keys. Jake also persuaded me away from my healthy dinner plans to celebrate day light savings at Chevy's Mexican Restaurant.. Pretty good start to the week :)

Friday was another beautiful day and since we had plans of going to Richmond for the weekend to see my friend Emily and her band East of Monroe perform, I wanted to get in a run before the weekend. My thighs have been pretty sore since our ski trip the weekend before so I felt like it was a solid but slow 3 miles. On another note, Emily's band was awesome! Seriously check out her songs (Careless thing by East of Monroe was one of my favorites).

Jake and I drove back from Richmond late Saturday night which gave us all day Sunday to relax, do laundry, and bike over to my all time favorite sub and pizza place in the DC area, The Italian Store. So freakin good!

Tuesday of this week rolled around and was able to get in a 3.38 run using mapmyruns.com. My legs were still pretty sore so I spent the remainder of the night stretching and getting in some protein by eating turkey burgers (the pictures came out badly so I will post the recipe next week when I make them again).

On another note, I have been struggling about what to do with my training for a 10K race that I will not be able to attend due to a family baby shower. I finally found a race that is near by, not too long, and looked fun. Chrystal City is about 5 minutes from where I live and beginning in April, they will be holding 5K races every Friday. This is something I feel like I can commit at least one Friday to. Not to mention I have begun recruiting some running buddies.. This means I will have to put my 10K Training Plan on hold and concentrate more on shorter runs to prepare for a 5K in April. I'm happy to be training for a race that I'll actually be able to participate in :)