Friday, November 04, 2011

Tiramisu

I took an amazing Italian Cooking class a few years back and this dessert has definitely emerged as a favorite. I had misplaced the recipe and the gal who taught the class was kind enough to share it with me again. Be sure to check out her site, Anne's Italy, and book a class with her on the wonders of Umbrian Cooking if she's in your area!

TIRAMISU (“pick me up”)
..............................
(makes enough for 20 people)
..............................
20 oz. Ricotta
1 lb. Marscapone
1/3 c. of sugar or to taste
Yolks from 10 eggs
One large chocolate bar, chopped into some fine & some chunky pieces
Grated coconut
Brewed espresso coffee
large box of Original Grahams (or similar vanilla cookie) – preferred cookie……. OR
3 boxes of lady fingers
DIRECTIONS: Mix first 3 ingredients together. Blend egg yolks and add to cream mixture. Combine chocolate and coconut reserving some chocolate for the top layer. Dip cookies into coffee mixture until soft, but before they fall apart. (You may also use coffee with some milk, if preferred.) Cover bottom of a pan thoroughly with soaked cookies. Add a layer of the cream mixture and some of the chocolate/coconut mixture. Repeat layering until all cookies are used. Top with chocolate as the final layer. Chill in refrigerator for 3 hours or in freezer for 20 minutes.

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Monday, October 17, 2011

cream cheese pumpkin pie pots



I was slated to enter a pumpkin recipe contest at my work's Fall Festival & low and behold the evening before at 10pm, I realized that no grocery store in North Lake Tahoe had any canned pumpkin! There's apparently a pumpkin shortage... Thankfully I remembered a great post from my hometown friend Megan's Megasimple Blog about roasting and pureeing pumpkin. (Check it!) She used smaller sugar pie pumpkins. At 10 o'clock on a Fri. night all I could find were the large jack o'lantern variety, and they worked out fine for me.



Cutting into the large jack o'lantern was probably the hardest part of the deal. I put the cut pieces in a 375 degree oven for an hour and 40 min with a pan of water below them.



Here's the pumpkin right after coming out of the oven.



After roasting, you'll then want to scoop out and puree the insides, as pictured above, and you'll have some pumpkin ready for the recipe. If you're lucky enough to find pumpkin in a can you can skip this roasting/pureeing process. (Since I was up til 1am making this recipe happen, I would have been excited for the canned version!) This yielded way more pumpkin than I needed, so I pureed the rest and froze it for later use...stocking for the next pumpkin shortage!



While the pumpkin was roasting I prepared my graham cracker crust.
This recipe is for the crust to fill 6 wide mouth 8 oz. mason jars. After the crust, my pictures seem to trail off as the evening got later....


After putting a little under 1/4 c. of crust in the jars, you then need to smash it down, as in the picture above: before (on the right) & after (on the left), then you bake!

GRAHAM CRACKER CRUST
8 graham crackers crushed (I crushed mine in a ziplock bag with a rolling pin)
2 tablespoons sugar
1 1/2 tablespoons melted butter

Directions: Combine graham crackers and sugar. Add melted butter and stir until moist. Divide evenly into 6 wide mouth 8 oz. mason jars (a little less than 1/4 c. each). Bake at 350 degrees for 6-8 min.


NO-BAKE CREAM CHEESE PUMPKIN PIE
(amended from this recipe I posted about in 2007: the best pumpkin pie ever!)
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawedWhipped Topping
1 cup cold fat-free milk
1 can (16 oz.) or 2 cups pumpkin
2 pkg. (4-serving size each) Vanilla Flavor Instant Reduced Pudding
1 tsp. ground cinnamon
1 teaspoon cloves
6 prepared graham cracker crusts in mason jars (see above)

Directions: Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust in each mason jar (about 1/4 cup each). Be sure to swish the jar around to even out your layers. Then pour 1 cup milk into a medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer in each mason jar (again about 1/4 cup). Refrigerate 4 hours or until set. Garnish with additional dollop od whipped topping, if desired. Store leftover pie pots in refrigerator.... but believe me, they won't last long!

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Wednesday, September 21, 2011

peanut butter cup bars



1 c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

via one more moore

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Monday, August 08, 2011

sneak peek :)

I shot engagement picts for 2 amazing friends this weekend & couldn't wait to share the results! luv!!!



Nichole Bohner Photography

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Thursday, April 28, 2011

sunburts pillow DIY

Luving these linen sunburst pillows: sew your own -
check out the full tutorial here via versusmag


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baked pasta with chicken sausage

via melskitchencafe


INGREDIENTS:
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (Jennie-O is a solid choice)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

DIRECTIONS: ( Makes a heaping full 9"x13" pan or 2 8"x8" pans). Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

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Monday, April 11, 2011

cupcake!

luving these perfect little cupcakes I made today:


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Wednesday, April 06, 2011

DIY biz cards


via isleofskye

I love rubber stamps & love this idea for business cards!
So, step #1 is to get a rubber stamp made w/ your info. (I have mine made at my local office supply store, but 2 other online options are: the stampmaker or iprint) #2 cut up a large painting or custom artwork, stamp the back – and voila! No two cards are the same, each individually cut and stamped by hand.


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queso blanco dip

I added some more veggies to healthy it up. Well, as healthied up as queso dip can get! original recipe via

Queso Blanco Dip
Yield:
about 2 cups
Ingredients:
• 1/2 tbsp. canola or vegetable oil
• ¼ cup onion, finely chopped
• 1 or 2 jalapeƱo pepper(s), seeded and finely chopped - (depending on heat you want)
• 12 oz. white American cheese, shredded
• 4 oz. Monterey jack cheese, shredded
• ¼-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2/3 cup salsa (I use my own canned version - you can find the recipe here!)
• 2 tbsp. cilantro, minced
Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeƱo to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.

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Thursday, March 17, 2011

oreo ice cream sundae brownies

These were a big hit last weekend on our annual weekend ski trip to Sugar Bowl, so I thought I'd share!

INGREDIENTS:
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
*(optional) 1/4 cup of water - (I used this to thin out the mix, as it was super thick, & it still made for great results.)

Preheat oven & grease baking dish (size, as called for on brownie mix box) Combine brownie mix, eggs, and oil as directed on the back of the box. Add ice cream and hot fudge to the brownie batter and stir to combine. *This is where I added the optional 1/4 cup of water, as the mix was too thick to pour. Use your own judgement on the mix's consistency & proceed accordingly!* Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

NOTES: I used a Family Size Brownie Mix, which called for a 13"x19" baking dish. I'm guessing that the larger mix equated to the extra thick batter. So, if going w/ the larger mix, be sure to add the additional 1/4 cup of water!



Recipe via kevinandamanda.com adapted via picky-palette.com. Check out her Phish Food Ice Cream Sundae Brownies.....I'm so trying that once next!

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Sunday, February 27, 2011

Cousin Adam's Apple Pie

via my cousin Adam

INGREDIENTS:
1 bottle of Everclear
1 gallon of Apple Juice
1 gallon of Apple Cider
12 Cinnamon Sticks
6 Quart Mason Jars

DIRECTIONS:
Boil Apple Juice, Apple Cider, & 12 Cinnamon Sticks in a large pot for 45 minutes. Strain out cinnamon sticks. Add 4-6 shots of Everclear (depending on the potency you would like) per quart jar & add the boiled liquid, divided equally amongst each jar. Cap & lid jars, store at room temp or cooler, & enjoy! (pictured above is a double batch)

UPDATE:


So, I posted this, before I actually attempted making it. Now that I've made a batch, I've learned a few things...
I used pint mason jars, not quart jars, as the recipe above, and divided 1 bottle of Everclear equally (about 3 shots each) among 7 pint mason jars. It made for a potent, but amazing batch. Also, only 9 cinnamon sticks came in the package I bought, so I used 9, instead of the 12 the recipe calls for. (I don't think it made any difference in the end result) Once I filled up the 7 jars, I realized I had tons of the apple juice/cider liquid left. So, I ran back to the store & picked up a 2nd bottle of Everclear. I repeated the same process, dividing the 2nd bottle of Everclear equally amongst the new set of 7 mason jars. I ended up w/ 14 pint jars of goodness!


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Friday, February 18, 2011

support local music & my bro: NW Ohio

Check out my brother on vocals & lead guitar! Click the link below & hear he & his band Endless Road covering Tony Rio's Freewheelin' on NYE 2010!!!

~Freewheelin by Endless Road~


Photo by Nichole Bohner Photography

For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!



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Friday, February 11, 2011

inspirations


via amy atlas

via apartment therapy

a giant frame housing tons of polaroids - i adore! via house love

via oncewed

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