I NEED YOUR HELP!!!

As a member of the IACP I was invited to submit one of my recipes with photo, for a chance to win my own $15,000 iOS culinary app from MobileSkillet.com.   If I win, my app will be placed on iTunes for the world to see and purchase.  

I found out a few days ago that I was a semi-finalist and the photo I submitted (above), would be posted on the Mobile Skillet page of Pinterest.  As part of the contest, they've asked us to invite our family, friends and your friends, to "like" and "repin" our photos. The top 10 with the most points and who meet other specified criteria, will make it to the finals.

Of course, I'd love to win this app.  It would be so exciting, to be able to take my passion to the next level - having the opportunity for others, worldwide, to view my recipes from their iPhones and iPads as they walk through the isles at the grocery store, and while cooking in their kitchen.  "At Home with Vicki Bensinger" could literally be in homes everywhere.  It would be AMAZING!

If you have 2 minutes to spare please click  HERE. Where you see the photo above, click "like" and "repin" to a board on your Pinterest page.  If you aren't a member of Pinterest no worries, you can easily join and then "like" and "repin" my photo. 

If I WIN, I promise, I will find a way to reward everyone that voted for me.  I haven't decided what that will be, but I promise to do that.  You can hold me to it! The winner will be notified mid November.

Thank you so much for helping me. I really do appreciate it!  

Giveaway & Cranberry Orange Bread!

Have you ever noticed that once fall is in the air your eating habits change?  Instead, you find yourself gravitating towards hot soups, breads, oven cooked savory dishes and baked desserts.  Well, maybe not all of you, but definitely "yours truly."

I had been planning to bake some Cranberry Orange Bread when I received an email about a new tool on the market that I knew I needed to try.

Do you like zesters?  I love them and use them all the time especially when zesting oranges, lemons and limes.  This particular tool called the "Better Zester" by Edgeware, is amazing! I love this zester and believe me I've tried them all.

I love that it zests without getting the pith - this is because of the v-etched teeth

that just skim across the surface of the citrus.  Plus, it has a measuring compartment so you don't have to fuss with shoving it into a measuring spoon only to get 1/2 of the zest stuck to your fingers.  Even better, when I went to clean it, I didn't have to worry about shaving my fingers, which I found incredible. No Band-Aids needed!

The Better Zester can be found at Williams-Sonoma and online, and retails for $14.95.  However, I have an extra one to GIVEAWAY to one very lucky person.  All you have to do is post a comment telling me why you'd love to win the Better Zester, and:

• Like Edgeware on Facebook
• Follow Edgeware on Twitter
• Like "At Home with Vicki Bensinger" on Facebook

Be sure for each "like" and "follow" to come back here and post a comment that you've done so.  This will increase your chances of winning.

I'm sorry but this offer is only available in the United States.  The winner will be selected at Random on Monday, October 15th around Noon central standard time.  

Be sure to leave a link to your contact information in the event you are the winner.  The winner needs to respond within 48 hours of notification or another winner will be selected.    Good luck!

The winner of the Better Zester from Edgeware was selected at Random on Monday, October 15, 2012 at Noon central time.  Of 48 comments number 33 - SusiTravl was selected.  Congratulations Susi.  Please contact me within 48 hours to claim your gift.

As I mentioned earlier I made a Cranberry Orange Bread using my Better Zester.  This bread is delicious with coffee or tea in the morning, or even a mid-day snack.  Better yet, bake some to wrap up to give as gifts, and attach a Better Zester with it.  Who wouldn't love that!

For the Cranberry Orange Bread recipe read below.........

Cranberry Orange Bread
yields 1 loaf

2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
2 tablespoons, unsalted butter, melted
1/4 cup Grand Marnier
1 egg, well beaten
2 cups fresh cranberries, coarsely chopped
1 cup sugar
1/2 teaspoon baking soda
juice and zest from 1 orange
water
powdered sugar

Preheat oven to 350F degrees.  Sift flour, sugar, baking powder, baking soda and salt together.  In a separate measuring cup, combine the orange juice, zest, butter, Grand Marnier and enough water to make 3/4 cup liquid.  Stir in egg.  Mix liquids into dry ingredients until just blended.

Spray an 8x4 inch loaf pan with non-stick spray.  Pour batter in pan and bake in preheated 350F degree oven 50-60 minutes or until toothpick inserted comes out clean.  Allow to cool 10 minutes in pan.  Remove from pan and sprinkle with powdered sugar if desired.  Serve.

ENJOY!!!

Gourmet Chocolate Caramel Apple!

Nothing screams fall to me like a St. Louis  Merb’s Bionic Caramel Apple.  Ever since I was a little girl I couldn't wait for October to arrive.  I’d march over to the grocery store and pick up a Merb’s Caramel Apple, covered in a thick, rich, creamy, gooey, caramel, and coated with fresh roasted pecans.  It’s heaven on a stick!

For years I've tried to duplicate their recipe, but this year I decided to create my own decadent apple.  If you love chocolate like I do, then you’ll adore my Gourmet Chocolate Caramel Apple.  Your dentist will be thrilled you tried one!  Here's my recipe:  

Gourmet Chocolate Caramel Apple
makes 4-6 apples

Ingredients:

• 2 cups heavy cream
• 10 1/2 oz. fine-quality bittersweet chocolate (no more than 60% cacao), finely chopped
• 1 3/4 cups sugar
• 1/2 cup  Lyle's Golden Syrup
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter, cut into tablespoon pieces
• 6 Granny Smith Apples, stems removed
• Candy apple sticks
• Special equipment:  candy thermometer

 Directions:

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, reduce heat to low and add chocolate. Let stand 1 minute, stir until chocolate is completely melted.

Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved.

Boil mixture uncovered, without stirring, but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.

Tilt pan and carefully (can splatter and burn you) pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on candy thermometer - about 20 minutes. (Times will vary depending on the climate in your room.)

Note: Do not rush this step.  It may feel like it takes a long time for the caramel to reach this temperature, but if you rush it by turning up the heat, you will burn the caramel, and waste all your ingredients.  Be patient, and you’ll be thrilled with the results.

Add butter, stirring until completely melted. Pour into a heatproof bowl (do not scrape any caramel clinging to bottom or side of saucepan), and set caramel aside to cool for approximately 5 minutes.

While caramel is cooling, insert candy apple sticks into (center) stem end of apple. Holding an apple by the stick, dip and roll it in the chocolate caramel until evenly coated, letting any excess drip back into the bowl. (If caramel runs off quickly and the coating seems thin, it’s too hot.  Let cool a minute longer and try dipping again).

If desired dip coated apples in chopped pecans, toffee chips, or drizzle with melted white chocolate.  Can be refrigerated for several days.   

To give as a gift place in plastic gift bag, and tie a ribbon around the stick to keep bag closed until gift-giving!

ENJOY!!!

Maple Glazed Parsnips and Carrots!

I love Fall, and particularly the color of the vegetables at the market this time of year.  I have to say though, my family is so addicted to butternut squash, that I find I make that most of the time.  Root vegetables are at their best in fall and winter, so I decided to pick up some carrots and parsnips in lieu of butternut squash.

Carrots are best known for their rich supply of the antioxidant nutrient - beta carotene, but also for a wide variety of antioxidants and other health supporting nutrients.  Carrots have been found to benefit the cardiovascular system, vision health and cancer - specifically, colon cancer.

When selecting carrots, roots should be firm, smooth, relatively straight and bright in color.  The deeper the orange color, the more beta-carotene present in the carrot.  Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.  In addition, if the carrots don't have their tops attached, look at the stem end to insure that it's not dark - this is a sign of age.  If the green tops are attached, they should be bright colored, feathery and not wilted.  Since the sugars are concentrated in the carrots' core, generally those with larger diameters will have a larger core and be sweeter.

Parsnips also a root vegetable are similar to carrots, although lighter in color.  They are rich in fiber and potassium.    Fiber promotes healthy digestion, helps regulate blood sugar levels, makes us feel full, and may help reduce cholesterol levels.  Parsnips are also low in saturated fat, rich in vitamin K and C, and high in folate.  When selecting parsnips, look for characteristics similar to carrots, as described above.

Eating vegetables in the raw is always the best way to get all their nutritional value since cooking will strip them of some of their nutrients.  However, having a diet rich in vegetables and fruit is most important, even if you don't always eat them raw.

After purchasing my parsnips and carrots I wanted to prepare them so they'd be caramelized, just like when I roast my butternut squash.  I came across a recipe from Nigella Lawson that I knew my family would love -  Maple Glazed Parsnips   I decided to add the carrots for color since parsnips are creamy white.  Nigella's recipe make these root vegetables taste like candy.  Yum, they were so good! 

Here's the recipe.....

Maple Roasted Parsnips and Carrots

Adapted from Nigella Lawson

Serves 8

Ingredients:

• 2 1/4 pounds parsnips and carrots (Approx. 1 1/8 pounds of each)
• ½ cup canola oil (I used about 1/4 cup)
• ½ cup pure maple syrup (I used about 1/4 cup)

Directions:

• Preheat the oven to 400 degrees F.
• Peel the parsnips and carrots then halve them crosswise, then halve or quarter each piece lengthwise.
• Place parsnips and carrots into a roasting pan, lined with heavy duty foil. Pour the oil over the vegetables and mix them well so that the oil covers all of the pieces.
• Pour the maple syrup over the vegetables and transfer the roasting pan to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.

ENJOY!!!

Apples & Cream Cheesecake!

Apples are everywhere this time of year, in fact it's the perfect time to go apple picking if you're into that sort of thing.  We love it, and my daugther who is 23 has been asking me all week if I'd like to go. So it looks like we'll be setting a date to head over to Eckerts soon.

This month the 5 Star Makeover challenge was to make something using apples - the perfect fall fruit, IMO!

hosted by 5 Star Foodie & Lazaro Cooks!

 

For years I've been making Peaches and Cream Cheesecake.  If you can believe it, this is a recipe I got from a friend in college - more years ago than I care to share.  It was so good I made it for my family, and to this day it's the only dessert they request I bring for family functions. 

This month since I had the 5 Star Challenge I decided to make it with apples.  Rather than using the semi-homemade ingredients typically used, I made it totally from scratch.  Still delicious, but takes a bit more time to prep.

I think you'll love this dessert.  If you're in a hurry and time is of the essence, then I've provided you with the semi-homemade version which is still to die for.  In fact, whenever I serve this at a function, of all the desserts, everyone asks me for this recipe - that's how good it is.  I hope you'll try it.  Here's the recipe....

Apples & Cream Cheesecake

Serves 6-8

3/4 cups flour

1 tsp baking powder

1/2 cup milk

1 egg

*3 ounces homemade dry vanilla pudding mix or 1 (3oz.) pkg. Dry vanilla pudding mix (not instant)

Combine ingredients and beat at medium speed until blended, about 2 minutes.  Pour batter into 9" springform pan that has been coated with non-stick cooking spray. Be sure to place foil under pan as some of the liquid could ooze out.

Apple Pie Filling – (can substitute 1 can apple pie filling)

5 apples peeled cored and sliced ½ inch thick or cubed (Granny Smith)

2 tbsp butter

1/2 cup sugar

1/8 tsp ground nutmeg

1/8 tsp cinnamon

2 tbsp flour

Melt butter in heavy pot; add apples and all remaining ingredients, except flour.  Partially cook fruit over low heat for 15 minutes, stirring occasionally.  Stir in the flour and set aside while preparing cream cheese mixture.

Cream Cheese Filling

1 (8 oz.) pkg. of softened cream cheese

1/2 cup sugar

3 tbsp  juice from cooked apples or apple juice 

Combine ingredients and mix on medium speed until well blended, approx. 2 minutes.

• Take apple pie filling and spread evenly over batter.
• Spread cream cheese layer over apples, covering entire surface.  An offset spatula works perfect for this.

 Combine : 

• 2 tbsp sugar
• 1 tsp. Cinnamon

Sprinkle cinnamon/sugar over cheesecake filling.

Bake in 350 degree oven for approximately  30-35 minutes or until bubbling around edges.

Can be served warm or cold.

* Homemade Dry Pudding Mix

   makes 3 cups

Ingredients:

1 1/2 cups nonfat dry milk powder

1/2 cup sugar

3/4 cups powdered sugar

1 cup sifted cornstarch

1/2 teaspoon salt

2 teaspoons vanilla powder

Combine ingredients and store in an airtight container.

Note:  This recipe can easily be doubled.

ENJOY!!!

Homemade Vanilla Extract!

The holidays will be here before you know it.  If you receive my monthly newsletter then you're aware that the next few months I plan to share recipes for homemade "gifts from the kitchen," that you can give as a hostess, shower or holiday gift. 

Most of us enjoy giving gifts to family, friends and co-workers during the holiday season, but with the economy in the toilet it makes it a bit harder on the pocketbook!  However, creating homemade treats is not only affordable but it tastes better.  Plus, you can afford to give to everyone on your holiday list and then some, and still have money leftover to throw a party!  

Last week I shared how to make homemade Limoncello.  Today I'm going to share how to make Homemade Vanilla Extract.

If you're a baker then you know how often you use Vanilla Extract.  Pure Vanilla Extract which is what I'll be sharing with you, can be $10-$15 for a 4 ounce bottle.  To make your own it's a fraction of the cost.  Plus, I even had labels made for mine - I'll share that with you in a minute.

Homemade vanilla extract is so easy and fun to make. It's not as strong as the store bought varieties but will have a fuller and fresher flavor. The best part though, is knowing you made it yourself. 

It doesn't matter what alcohol you choose for making extract - it's more a question of which alcohol you prefer. The flavor of Vodka doesn't interfere with the taste of the vanilla and is what you'll typically purchase in the stores.  However, Rum or Brandy can also be used and are nice if drizzled over freshly baked cakes or added to stewed winter fruits.

When I decided to make homemade vanilla I opted to order amber colored glass bottles from Specialty Bottle Company, although you can purchase Vintage Bottles which can be fun, or clear bottles.  Since you're making these yourself, whatever bottles or vessel you choose is up to you.

For the Vanilla Beans I purchased in bulk, which saves you quite a bit.  I ordered 50 Madagascar Vanilla Beans from Beanilla for a mere $38.99. I love the aroma of the Madagascar Vanilla Beans and prefer those for making homemade extract and to use when baking.  If you're partial to another type, Beanilla offers a variety to choose from.

Madagascar Vanilla Beans are superior, with flavor and aromatic qualities that make these beans the most popular and sought after vanilla variety. The flavor is rich, dark and creamy with an overwhelming sweet, buttery aroma. These are well suited for many baking recipes, drinks and desserts. To learn more about the various vanilla beans; the best types, how to store them, how to use them, how they're graded and what makes them different, view here.

Of course, to make your gift complete there's nothing like a fancy label to adhere to your bottle.  If you're talented you can easily make your own.  However, if you're like me and don't have the time or don't have the technical skills, you'll love going to My Own Labels.  They literally have labels for everything.  

Be sure to check out each of these sites. I'm sure you'll have fun browsing and may even find something you like, whether for Homemade Vanilla Extract or some other gift your creating.

Below is the recipe for Homemade Vanilla Extract - I hope you have fun with it!.............. 

Homemade Vanilla Extract

Supplies Needed:

Labels (optional)

Vodka

Vanilla Beans (I used Madagascar)

Bottles with a tight fitting lid

Scissors or paring knife

funnel

Directions:

Split vanilla beans lengthwise (using a scissors or paring knife), down the center to expose the seeds,

 keeping the ends of the beans intact. The seeds inside the vanilla bean are called the "caviar."

Place one full split bean, folded in half, in a 4 ounce bottle. I use one bean per 4 ounce bottle and feel it's enough.  If you like you can add 2 beans for a fuller flavor.

Note: Five beans per 16 ounces of alcohol is the ratio that the FDA requires for commercial production of a single-fold vanilla extract.  This ratio is the most important aspect of making homemade vanilla.

Using a funnel, fill with high-quality vodka, rum or brandy, covering the top of the beans.

Seal bottles and let steep for 6 to 8 weeks in a cool, dark place such as a pantry. Shake the bottle 1-3 times a week, until  ready to use. The extract will last practically forever.

Eventually, the beans will lose their strength, but they should maintain their flavor for many months.  Add more alcohol as needed to keep the bottle replenished - you will never run out of extract.  At some point you might want to add a couple of split fresh vanilla beans to the bottle.

ENJOY!!!

Moist & Buttery Lemon Cake!

Last week I posted the recipe for Limoncello from Mamma Agata's cookbook, "Simple and Genuine."  Since I had lemons on hand I couldn't resist making her Lemon Cake that she has made over the years for many famous stars such as Humphrey Bogart and Lauren Bacall.  Apparently Bogey loved her lemon cake, just as I'm sure you will when you make it.

I think you'll agree this cake is moist, buttery and delicious!

Below is Mamma Agata's Lemon Cake recipe from "Simple and Genuine."  For more luscious recipes you can order her book here. 

Be sure to read this recipe through before beginning.  Mise en place all ingredients as well.

Dolce al limone di Mamma Agata
(Mamma Agata’s Lemon Cake)

300 gr or 1 1/4 cups sugar

250 gr or 2 sticks butter (1/2 lb), PLUS an additional 1.5 Tablespoons butter, to grease the pan

4 eggs

Grated zest of 2 large lemons (4 lemons, if small) - use organic whenever you can 

A pinch Sea salt

300 gr or 2 cups “00” Flour
16 gr or 2 tablespoons of Pan degli Angeli Italian baking powder
 (I used regular American baking powder)
125 ml or 1/2 cup whole milk

50 gr or 1/4 cup hazelnuts (finely chopped and toasted) (I omitted)

Lemonade Mixture:
300 ml or 1 1/4 cups water
Juice of 3 lemons

8 Tablespoons sugar

Instructions:

1 ) Pre-heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Whip the butter in a mixing bowl on high speed for at least two minutes.

2 ) Add the sugar and continue to whip until a soft cream forms. Mix the baking powder into the flour and set aside.

3 ) Add the following ingredients to the mixing bowl, one at a time, and blend after each:
 

• Eggs, one at a time,
•  
salt, 
• grated lemon zest
.

4 ) Alternate adding and blending the following ingredients into the mixing bowl: 

• 
Flour and baking powder mixture and milk. In other words, add one quarter of the flour and blend; then, add one quarter of the milk and blend. Repeat this process until all of the flour and milk are blended into the batter.

5 ) Mix the ingredients on medium speed for about five minutes until the texture of the batter has a light and airy consistency (similar to a mousse). NOTE: Do not beat the batter for longer than five minutes after adding the baking powder.

6 ) Coat the surface of the fluted pan with butter before dusting it with flour. Shake off any excess flour before adding your cake batter to the pan. NOTE: This step creates a non-stick surface so that the cake will easily release from the pan and retain its shape.

7 ) Pour the batter into your greased and floured pan.

8 ) Bake the cake in the pre-heated oven for forty minutes.

9 ) While the cake is baking in the oven, prepare the lemonade mixture as follows.

10 ) Squeeze the lemons into a pitcher (or other container from which you can easily pour the lemonade mixture later). Add the sugar to the lemon juice.
 Mix until the sugar is fully dissolved in the lemon juice. Add the water.

11 ) Once the lemon cake is finished baking, let it sit for two hours outside the oven to bring it to room temperature.

12 ) Before we start this process, we want to ensure that the cake does NOT stick to the pan. In getting it to room temperature, the butter has solidified and that means there is a risk that the cake will stick to the pan. Here is the process just to ensure it does NOT stick to the pan before we proceed.

13 ) Place a plate on top of the pan. Tip the pan over and carefully shake the cake out of the pan. Immediately, place the cake pan back onto the cake. Carefully turn the pan back over. Remove the plate to expose the cake. This will seem like we have done nothing, but what we have done is to ensure that the cake will not stick later when we are ready to plate it.

4 ) NOTE: If the cake does seem like it wants to stick, you will need to place the cake back in the oven for a few minutes, just to warm the butter, and it will release from the pan easily.

15 ) Now it is time to add the lemonade mixture to the cake – that is what makes it so moist.

16 ) Over thirty minutes: Slowly pour a little bit of the lemonade mixture all over the cake in the pan every ten minutes (i.e. three times in total). This will allow the cake to absorb the lemonade mixture very slowly. You should NOT have used all of the lemonade mixture at this point.

7 ) After thirty minutes, tip the lemon cake onto a serving plate and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake. NOTE: If you feel that the cake is still too dry, you may make a little more of the lemonade.

18 ) Garnish the cake with finely chopped hazelnuts and enjoy!

This recipe looks more complicated than it is.  Just be sure to read through the entire recipe 1-2x before starting.  If you love lemons you'll adore this cake.

Enjoy!