Raisin Tea Biscuits

ECCA528D-4381-43F2-9787-4F95773719DC

If you like scones, then you are going to love these tea biscuits!

Ingredients:

1 cup raisins (145 grams)-soaked in 1 cup very hot water

3 cups AP flour (420 grams)

3/4 cup granulated sugar (150 grams)

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (170 grams)

1 cup evaporated milk (252 grams)

2 tablespoons fresh lemon juice (30 grams)

2 teaspoons vanilla bean extract (pure vanilla extract can also be used)

1 large egg + 1 tablespoon water (to make egg wash)

Instructions:

Prepare baking sheet by lining it with a piece of parchment paper or silicone pad.  Preheat oven to 375° F (190° C).

Soak raisins in the hot water for 10-15 minutes, drain, and set aside.

Grate very cold butter and place in refrigerator until ready to use.

Line baking sheet with parchment or silicone pad.

Whisk the dry ingredients together in a large mixing bowl.

20979497-ED18-48E4-B105-64163DF81978

 

Add cold butter to dry ingredients and work in gently with your fingers.  Add drained raisins and stir.

Add lemon juice and vanilla to evaporated milk.  Stir the liquids until combined.

Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well.  With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball.  Do not over mix!!

1D996E8B-952B-4B32-8448-42823C3D6F81

Turn the dough onto a lightly floured surface.  Roll the dough 3/4″ -1″ thickness.  Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.

FB0E41CF-1960-48CC-9E36-90F6680BBE74

Make an egg wash by mixing the egg and water together in a small bowl.  Brush egg wash on biscuits using a pastry brush.

IMG_3077

Bake for 20 minutes or until golden brown. Transfer to a cooling rack.  These biscuits are best served fresh.  I like to have mine with a little butter and lime (or lemon curd).

13C465A5-8F0B-4EC6-AB5C-6148443D7DC5

2BDFF078-1167-47F1-9E9B-DBF0F70778F7

I hope you make these delicious tea biscuits.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

 

Madeleines

E975C629-1128-4F06-BA0F-A7675E903730

Are they a cookie or are they a cake?  They are actually little sponge cakes, and they are DEEEELICIOUS!!!

I have to confess; I have bought these before.  No, not in a French bakery, or any bakery for that matter.  I’ve purchased them in one of our local grocery stores and I even bought them in, gulp…Home Goods!  I know, I know, what was I thinking?!!  They tasted like individually wrapped pound cakes.  Pound cake??  Wait…didn’t I say they were little sponge cakes?!!  They are when you make them yourself:).

As we are getting through these days quarantined in our homes it can be stressful and make us anxious!  We have been praying for our friends and family, reading God’s Word, Facetiming our adorable grandchildren,  taking walks, doing home workouts,  playing board and card games, doing 1000 piece puzzles (and extremely difficult 500 piece puzzles!), and last, but not least, I have been baking!

As many of you know, I received a new Canon camera for Christmas.  I love taking pictures of my children and grandchildren, and food for my Instagram page and blog :).

My son recently sent me a link to Joanie Simon’s,  “The Bite Shot”.  So, I have been binge watching her YouTube videos and honing up on my photo skills.  So much fun!!! What have you been doing to help get you through your days?

I know everyone doesn’t have extra baking supplies, but when  you get a chance to make these, let me know by tagging me on Instagram @goodeatsbymimi.  I would love to see your pictures!

Stay safe my friends and God Bless!!

Ingredients:

  •  1 stick unsalted butter (113 grams) browned and cooled
  •  1 1/2 teaspoons pure vanilla extract
  •  1/2 teaspoon almond extract
  •  Zest of 1 lemon
  •  1 cup all purpose flour (120 grams)
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon kosher salt
  •  3/4 cup caster sugar (150 grams)
  •  Confectioners’ sugar for dusting (this is optional)

Instructions: 

Place the butter in a heavy saucepan over medium heat.  Reduce heat to low once the butter has melted, and continue cooking until golden brown and the solids sink to the bottom of the pan.  This takes about 8-10 minutes.  Be careful because the butter can go from browned to burnt FAST!!  Remove the browned butter from the heat and pour into a bowl (make sure to get all those brown, flavorful bits from the bottom of the pan…yum!).  Add the extracts and zest to the browned butter and set aside to cool.

Whisk the flour, baking soda and salt in medium bowl and set aside.

Beat eggs on medium speed (using a whisk attachment).  Gradually add the sugar to the eggs while they are mixing.  Increase the speed to medium/high once all the sugar is incorporated.  Continue mixing until mixture is thick and very pale in color.  This takes about 8 minutes.

Fold in the flour mixture in three additions.  Do this gently so you don’t knock out all that beautiful air you just whipped into those eggs.  Stir this just until combined. Fold in the butter mixture until combined.

Cover batter and refrigerate for at least 2 hours.  The batter will get light and fluffy as it sits.  Don’t stir the batter before you scoop it into the pan(s).

Remove batter from refrigerator.  Preheat oven to 350°.  Grease pans with melted butter.  Place a scoop (I use a medium sized cookie scoop) of batter in the middle of each shell.  Let the batter spread on its own.

IMG_2930

Place pan in the oven and bake for 12 minutes or until centers spring back when touched.  The cakes will have a “belly” in the center (that’s how they are supposed to look).  Place extra batter back in the refrigerator until you are ready to bake the next batch.  I only have 1 pan so I have to bake them 1 batch at a time, but if you have 2 pans, you can bake them all at once.  This batter makes approximately 24 Madeleines.

699DCE3F-2BBE-4C1A-9B26-F755765F95DB
Look at those beautiful “bellies”!

Remove from the oven and invert onto  a cooling rack.  Cool slightly and dust with confectioners’ sugar.

IMG_2933

These are best eaten right away, but they can be kept in an airtight container at room temperature for a couple of days,  but I doubt they will last that long.

Enjoy these with a cup of coffee or tea…YUM!!!

77B6CC3C-4E2F-4E57-AE4C-FC1AB75855B3
Delicious, light and fluffy! Trust me, you are not going to get that in some store bought Madeleine!!

 

 

 

 

Homemade Marshmallow Fluff

IMG_1578
So light and “fluffy”!

I remember when I was a little girl, I loved peanut butter and fluff sandwiches!  I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow  fluff on the other slice as I possibly could.  I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich.   Okay, now that I think of it, maybe it was a fluff sandwich.  C’mon….Like you never had a fluff sandwich.  Yummmm!!

Ingredients:

 

Ramen and Brussels Sprouts

IMG_2045

My oldest grandson Seth loves Ramen noodles.  He’s in Greece for three months right now with his Mommy, Daddy and younger brother Kory on a mission trip.

When I went into the cupboard the other day and saw the Ramen packs I found myself missing them more than usual.  I grabbed a pack of the noodles and decided to make something for lunch.  I had some Brussels sprouts in my refrigerator, so I decided to make this dish.  It didn’t make me miss them any less, but it sure did taste good.

It’s so simple to make and delicious too, so…win win!!

Ingredients:

  • 1 package of Ramen noodles (minus the seasoning mix)
  • Roasted Brussels sprouts
  • 1/2 cup thinly sliced red onion
  • 1 cup thinly sliced carrot sticks
  • 1 tablespoon grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup reduced sodium broth (vegetable or chicken)
  • 1/4 cup reduced sodium soy sauce
  • 2 Tablespoons roasted pine nuts
  • 2 Tablespoons Cilantro (optional)

Instructions:

Roast Brussels sprouts for 30 minutes in a 350 degree oven.

IMG_2029

While the Brussels sprouts are roasting, prep the carrots, onions and ginger.

IMG_2026

Begin cooking ramen noodles according to the package.  Drain, put in large bowl and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add onions and cook for a minute.  Add the roasted brussels sprouts, red pepper flakes, garlic and ginger and cook for another minute.

Add the soy sauce and broth.  Cook until the liquid is nearly evaperated (about 3 minutes), stirring occasionally.  Remove from heat and add to the ramen noodles.

Top with pine nuts and cilantro.

IMG_2033

This makes a great lunch or dinner.  I hope you try this,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see pics of your creations!  Enjoy!!

 

 

Nutella Stuffed Bomboloni

IMG_2076

A couple of years ago on National Doughnut Day (it’s June 5th if you want to mark your calendar), my daughter made a comment on social media that she was going to get doughnuts at a local dou…dough…doughnut shop.  What?!  My cupcake, cookie, cake, anything baked good snob daughter was going to buy doughnuts at a doughnut shop?!!! Can someone please take the knife out of my heart?

Well, I immediately searched for a doughnut recipe that wasn’t going to take a ton of rest time, and I found this Bomboloni recipe by Laura Vitale.  I’ve made many of her recipes and I knew these were going to be amazing!!  As I watched the video I was so excited because I knew I could have these finished before my daughter was finished her shift (she manages and waits at a local restaurant).

I removed the butter, eggs and milk from the refrigerator and gathered the remaining ingredients.

I was so excited to make these Bomboloni, and even more excited to see the look on my daughter’s face when I walked in bearing these bits of goodness!

As I was making the dough, I couldn’t believe how easy these were to make.  I put all the dough ingredients in my mixing bowl, and using the dough hook attachment, started the kneading process.  After five minutes, the dough came together and was so smooth!

IMG_2057

The remaining process came together rather quickly and the outcome was amazing.  I’m going to walk you through the process…step-by-step!

Ingredients:

  • 4 cups all purpose flour (480 grams)
  • 1/4 cup granulated sugar (50 grams), plus 1 teaspoon (4 grams)
  • 2 teaspoons *vanilla powder (8 grams)
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons active dry yeast (9 grams)
  • 1 cup milk (242 grams)
  • 2 large eggs, room temperature
  • 1/4 cup butter, softened to room temperature (56 grams)
  • Oil for frying Bombolini (I recommend peanut oil because it can withstand high temps)
  • Granulated sugar to coat doughnuts
  • Nutella to fill doughnuts

Instructions:

Place flour, sugar, salt and vanilla in your mixing bowl.  Whisk to incorporate ingredients.

IMG_9269

Heat milk to 110 degrees (use food thermometer). Place yeast and teaspoon of sugar on top of warm milk and slightly mix.  Let sit for 5-10 minutes until yeast becomes active and bubbles.  It should look like this.

IMG_2055

Add eggs, butter, and yeast mixture to the flour mixture.

IMG_2056
Room temperature eggs and butter

With dough hook attachment, mix on medium speed for 5 minutes.  This dough comes together beautifully and is so soft and smooth.

Prepare a baking sheet lined with parchment paper sprinkled with flour.  Remove the dough from the mixing bowl and place on floured surface.  Roll out dough to approximately 1/2 inch thickness.

Cut 12 doughnuts using a 3″ cutter.  Cut the circles very close to one another as you don’t want to re-roll your dough or your final product won’t be as light and fluffy.

Place the circles at least 2 inches apart to allow room for the dough to rise.  Sprinkle the tops of the doughnuts with flour and place a light cotton towel on top and place in a warm spot to rise.  This will take 1 1/2 to 2 hours.

IMG_2061

IMG_2068
Doughnuts will puff up and double in size.

While the dough is rising, add your oil to your pan (I use my dutch oven.  Make sure you use a pan with a heavy bottom and sides.)  Place a candy thermometer in the oil and heat to 350 degrees.

IMG_2070
Heat oil to 350 dgrees. If your oil is too hot it will burn your doughnuts, and if it’s not hot enough, the doughnuts will be oily.

Once your doughnuts and oil are ready, place dough into the oil (four at a time is good).

Cook approximately 2 minutes on each side.  Remove the doughnuts with a slotted spoon and place on paper towels to remove some of the oil.

 

Dredge the warm doughnuts in the sugar until coated (I used very fine sugar…also known as caster sugar, but regular granulated sugar works well too.)

Make a slit in the side of your doughnut with a sharp knife.  Put the tip into the slit and gently squeeze to fill the Bomboloni with the Nutella.  Do this gently and take your time or your doughnut will burst (I’m speaking from experience).

I place my Bomboloni upright in a container.

IMG_2079
Bomboloni placed upright in a container.

You are going to love these delicious Bomboloni (Italian doughnuts), and they will go FAST!!

In case you were wondering, my daughter was so excited and happy to receive her Nutella stuffed Bomboloni (and so were her co-workers).

I love to bake and cook for the people I love and it puts a smile on my face every time I get a chance to do so!!  It’s my love language!!!

I hope you make these, and if you do, tag me on Instagram @goodeatsbymimi.  I’d love to see your creations!

ENJOY!!!!

*This is the vanilla powder I use.  If you don’t have this, you can use regular pure vanilla extract.  Add it to the dough when you add the eggs.

IMG_2064

Birthday Cake Macarons

A47A6744-5A47-4C25-A718-4EF12128E25A

(cue music… “Happy Birthday to you, Happy Birthday to you, Happy Birthday, Happy Birthday, Happy Birthday to you!”).

Make a wish!!

Who doesn’t like birthdays?  Cake, ice cream, presents?  Did I mention cake?  What if we could have birthday cake macarons?  The simplicity of a macaron,  colored any color you would like, covered with pretty prinkles, and filled with a delicious buttercream.  That sounds like a celebration to me!!

I made these macarons for a neighbor.  I wasn’t sure what to get her for her birthday, so I figured, why not make her some birthday macs?  She enjoyed the macarons I gave her along with her Christmas cookies, so I decided birthday cake macarons were the way to go.

I used my original macaron recipe and put a little purple gel color in the meringue (in hindsight I would have put more in for a more vibrant purple….next time!).

 

After piping the macs on my silicone pad, I sprinkled them with multi colored sprinkles.  You want to do this before they start to dry and form their shell.

My shells dried for 30 minutes and I baked them for 18 minutes at 300 degrees.  After they were finished baking I allowed them to cool completely.

After matching the tops and bottoms, I filled the bottom shell with American buttercream.  I had some blue buttercream left over from the Pokemon cake I made for my grandsons, so I decided to use it for the filling.  I think it was a nice contrast with the light purple…what do you think?

I’m glad I made these, and if you’re wondering what to give that neighbor, friend, co-worker or maybe a family member, I hope you make a batch of these “birthday cake” macarons.  I can guarantee you;  the recipient will be very happy and thankful you did!!

If you make these, please tag me on Instagram @goodeatsbymimi .  I would love to see your pictures!

5C00853A-317F-44DA-BBCF-29FED7D827A8
Happy Macaron Monday!

 

Heart Macarons

BA2DAA57-AB44-4B45-877F-A3B12B62EA28

Valentine’s Day is right around the corner, and I am excited to share my heart shaped (well, sort of) macarons filled with strawberry Swiss meringue butter cream.

Are you pro or con about this day?  I have always enjoyed this day, but when I had children and grandchildren, it gave it a whole new meaning.  I’ve always loved baking goodies and buying little gifts and trinkets for them.

I taught and worked with children for 29 years (Preschool and Kindergarten age).   It was always fun having Valentine parties, enjoying yummy cupcakes, handing out cards to all their classmates. Making crafts and playing games!  So much fun!!

Speaking of fun, I’d like to share a few fun facts about this romantic day that I found on the internet. You’re welcome!

  • Valentine’s Day is the second largest card giving day of the year, just after Christmas. I love getting homemade cards from my grandchildren.
  • The “box of chocolates” (sorry, I just had a Forrest moment) tradition started by Richard Cadbury in the 19th Century,  jumped at the opportunity to make selling boxes of chocolates as a part of this “sweet” day.  While Valentine’s Day goes back to Roman times, giving candy (conversation hearts, heart shaped boxes of chocolates and truffles) is a more recent development.  More than 36 million heart shaped boxes are sold every year….that’s a LOT of chocolate!!
  • According to Smithsonian, ‘Vinegar Valentines’ (also called penny dreadful) were contradictory to conventional valentines and were used to humorously reject and mock unwanted admirers. You definitely don’t want to get one of those!
  • During the Middle Ages, men would write on their sleeves, the names of the women they would be coupled with in the upcoming year. They would do this while attending a Roman festival honoring Juno. They did this to show their bond during the celebration.  Hence the term “wearing your heart on your sleeve”.
  • ‘Sweethearts’ candies started out as medicine. According to Food Business News, Oliver Chase (a pharmacist and inventor) created a machine that would make throat lozenges quickly.  The machine was later switched to make candy (known as Necco Wafers).  In 1866 his brother came up with the idea to print messages on the candy.  In 1901 they got their heart shape. Appealing to Valentine’s Day Sweethearts.
  • Cupid has two different arrows in his quiver; one (the gold arrow) to cause people to fall in love, and a lead arrow that repels love (or causes one to fall “out” of love.
  • Almost half of yearly marriage proposals will happen on Valentine’s Day and half of women would end their relationship if they didn’t get something for Valentine’s Day (that’s harsh…ouch!!!).
  • All over the world, over 50 million roses are given on Valentine’s day each year. Red roses are most commonly associated with this day because it was the favorite flower of Venus.  My favorite flower is the daisy and my favorite color is yellow, so if my Valentine wants to woo me, that will happen with daisies (not roses).  Take that Venus!!

With all that being said, I think your Valentine would love to receive these heart-shaped macarons, or you could just make a batch for yourself!

Ingredients:

  • 3 large egg whites (100 grams) room temperature
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 teaspoon cream of tarter
  • 2 drops pink gel food coloring
  • 1 3/4 cups confectioners’ sugar (198 grams)
  • 1 cup finely ground almond flour (96 grams)
  • pinch of kosher salt

Instructions:

Prepare baking sheets with silicone pads or parchment paper.  This is a matter of preference.  I use silicone mats, but I have had success with parchment paper too.

Wipe mixing bowl, whisks and mats (if you’re using them) with white vinegar or lemon juice to be sure there are no traces of oil.  Oil will break your meringue and it won’t mix properly.  Please don’t skip this step!

Measure the confectioners’ sugar, almond flour and salt and place in a medium mixing bowl (I like to use a scale when I’m baking.  This ensures a consistent outcome in your baking.  They are very reasonable in price and I highly recommend purchasing one).

I don’t use a food processor to mix the almond flour/confectioners’ sugar mix.  I use a hand sifter, and sift back and forth between two bowls (4-5 times).  Discard any large bits.  This makes for really smooth and shiny shells and an overall beautiful macaron!

After sifting, set aside while mixing the meringue.

Place the egg whites in your mixing bowl that’s been wiped with the vinegar.  Start mixing on a low speed for two minutes or until the eggs start to foam.  Add the cream of tartar and mix for another minute.

Gradually add in the sugar one tablespoon at a time.  Increase the speed of your mixer and mix for 2-3 more minutes.  You can tell when your meringue is ready when you have stiff peaks and you can turn your mixing bowl upside down with nothing falling out.  Add the vanilla and food color and mix until incorporated.  Do not over mix your egg whites as this will cause your shells to crack!

IMG_1422
Meringue before the flour/sugar mixture is added.

 

Add the flour/sugar mixture in 1/3 increments to the meringue.  Gently fold and pull the spatula through the batter.  Do it until no dry ingredients are visible.  Continue to fold and pull the spatula through the center. Start to gently press the batter up the side of your bowl as you continue to fold and mix. Do this until the batter flows slowly off the spatula and you can form a figure eight.

Place batter into a decorating bag with a circle tip.  Pipe hearts on silicone mat about 3/4 inches apart.  If you don’t have a mat with heart templates, you can find templates on the internet.  You can place them under your mat or parchment to use as a guide.  Remove the template before baking.

Preheat your oven to 300 degrees.

Allow the macarons to dry for 30-40 minutes.  You should be able to run your finger across the top without it sticking.  A thin shell should form.

After the macarons have dried, place them in the oven and bake for 11 minutes.  They will start getting their “feet” around three minutes in (I love watching this!).  Check to see if the tops move.  If they wiggle, bake at two minute increments until they finish baking.  They usually are finished baking in 16-17 minutes.

75F6DF64-5F4F-4990-9213-ABF97DF94DCC
Look at those beautiful feet and smooth tops!

Remove from the oven and allow your macarons to cool completely.  The shells should pop off the mat or parchment.

IMG_1435

IMG_1440

I brushed some pink luster dust on the macarons.  It makes them look even prettier (if that’s possible)

 

I filled these macarons with strawberry swiss meringue buttercream.  I used my Swiss Meringue Buttercream recipe and added 4 tablespoons of Strawberry Filling.  Allow your macarons to mature for at least 24 hours (I won’t judge if you don’t wait to taste one).

I loved sharing these and I think they would make a wonderful gift for your Valentine, but make sure you save some for yourself!

I hope you make these.  Don’t be intimidated by these treats.  With a little practice, you will be making these little gems with ease.  If you do make them, tag me on Instagram @goodeatsbymimi.  I’d love to see your photos!

 

 

 

 

 

Cauliflower Taco Shells

IMG_1341

I know what you’re thinking, “cauliflower taco shells, really?!”.  The answer is an emphatic “Yes!!”.  I’m not mocking regular taco shells or tortillas, but trust me when I say these will surely please even the most die hard taco lover out there.

With just a few simple ingredients, you can have a taco shell in no time.  I use a very small amount of Xanthan Gum as a stabilizer, and it helps to prevent the ingredients from seperating.  You will be able to fold the shell without it breaking and falling apart.  I have made these without the Xanthan Gum also.  Adding this ingredient does not change the flavor.  It is merely a matter of preference, both are really really good!! Wow your family on your next Taco Tuesday:)!!

Ingredients:

1 medium cauliflower

¼ cup chopped cilantro

1 tablespoon freshly squeezed lime juice

Zest of one lime

2 eggs

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon Xanthan gum (optional)

Instructions:

Heat oven to 375 degrees.  Line baking sheet with parchment paper.

Cut cauliflower into large pieces and place in food processor.  Pulse cauliflower until it resembles couscous.

Place cauliflower in a microwavable bowl and microwave on high for 4 minutes (stir halfway through cooking process).

Put cauliflower in a light cotton towel or cheesecloth.  Be careful because the cauliflower is very hot!  I used rubber gloves while squeezing the water out of the cauliflower.  Squeeze until  you think all the water is out (and then squeeze it some more).

Place cauliflower, and the rest of the ingredients in a medium bowl.  Combine just until the ingredients come together.   Scoop mixture onto the baking sheet and press and form into 6 circles (approximately 6 inches in circumference).

Gently press the top of each shell with paper towels to remove any excess moisture.

Place in the preheated oven and bake for 10 minutes.  Turn the shells over and bake for 7-8 more minutes.

Remove from the oven.  Rest on baking sheet for 2 minutes and place them on a cooling rack.

Shell can be used immediately or you can wrap them in plastic wrap and refrigerate or they can be frozen and used at a later time.

I made shrimp tacos and drizzled them with avocado yogurt…..Yum!!  You can get really creative.  The sky is the limit!!

I hope you make these.  You will not be disappointed!  If you make them, tag me on Instagram @goodeatsbymimi and show me a picture.  I would love to see your creations!

IMG_1350
Delicious Shrimp Tacos…nobody can eat just one!

Shrimp Burrata Mafaldine

2EF3E086-978E-44CE-BE7D-F564AECC9104

I have never been to Italy, but it is definitely on my bucket list!  My niece Colleen lives there and I want to go and cook with her and her Italian mother- in- law.  I want to bake breads, buy fresh ingredients at the local market.  I want to go on Gondola ride.  Oh, and I want to make homemade gnocchi….I seriously want to make homemade gnocchi!  I have a regular Hallmark movie going on in my head right now!

When I made this amazing dish last night for dinner, I could envision myself sitting in a quaint little Italian Bistro, sharing a glass of wine with friends and family (there’s that Hallmark movie again).

I’m going to go to Italy in the near future (God willing), and I know it will be even better than my expectations.  I will share every lovely moment with all of you too!  But for the time being, I will continue to search and create delicious recipes and share them with you.  I hope you make this recipe and I hope you enjoy it as much as my husband and I did!  If you do, post a picture and tag me on Instagram @goodeatsbymimi.  I would love to see them!

Ingredients:

½ pound Mafaldine pasta

16 large uncooked shrimp (deveined and peeled)

¼ cup unsalted butter

2 Tablespoons extra virgin olive oil

3 cloves minced garlic

1 cup white wine

1 8 oz. ball of Burrata cheese

¼ cup freshly grated Parmesan cheese

¼ cup fresh parsley

¼ cup fresh basil (or 1 teaspoon dried)

2 tablespoons fresh oregano leaves (or ¾ teaspoon dried)

Salt and pepper for seasoning

Instructions:

 Prepare pasta according to package directions.

While the pasta is cooking, season shrimp with salt and pepper.

Heat butter and oil in a large skillet until butter starts to sizzle.

Add the shrimp and cook until almost done (about 2 minutes on each side).   Add the garlic and cook for another minute.  Pour in the white wine and reduce slightly (about 1-2 minutes).  Turn the heat off.

Add the cooked pasta to the skillet and toss well.  Add the burrata cheese, pulling it apart to distribute evenly.  Add the herbs and Parmesan Cheese and toss everything together.

Serve with a side of salad and my no knead Dutch oven bread.  Have a glass of that white wine while you’re at it.  Enjoy!!!

This recipe was inspired by Jessica Merchant’s Lobster Burrata Pasta.

Brown Butter Icing

 

IMG_0812

Brown butter takes any recipe you use it in to a whole new level!  The nutty aroma that swirls through the air as it’s turning from plain butter, to a golden brown liquid with tiny specs of mouthwatering goodness, is so enticing!!

I like to use this delectable icing on bundt cakes.  It takes the overall flavor of the cake over the top!  YUMMY!!

Ingredients:

  • 8 tablespoons unsalted butter (113 grams)
  • 2 cups confectioners’ sugar (227 grams)
  • 2 teaspoons vanilla bean paste
  • 5 tablespoons milk (room temperature)
  • Pinch of kosher salt

Instructions:

Heat butter in a saucepan over medium heat.  Butter will start to bubble. Continue stirring constantly, until  golden brown (about 7-10 minutes).  Immediately remove from heat as soon as it turns golden in color. It can darken very quickly.

Immediately pour the browned butter into a bowl.  Make sure to get most of those brown bits.  They have so much flavor!  Sift confectioners’ sugar into the bowl.  Add the vanilla bean paste, milk and salt to butter and sugar mixture.  Whisk until smooth.  Add more milk if needed.  

Spoon icing over cake and spread with an offset spatula.

IMG_0829
Look at those delicious specs of yumminess!!

I hope you try this delightful icing, and if you do, be sure to post pictures and tag me on Instagram @goodeatsbymimi .  

Enjoy!!