Sweet And Crumby

Baking, a Love Story


Leave a comment

Role Reversal and Bacon and Potato Mini Frittatas

Sweet And Crumby

After a 10 hour excursion to the movies Saturday, I woke up on Sunday feeling like I owed my family a great big “Thank you” for letting me go AWOL. I was sure making a good, stick-to-your-ribs Sunday breakfast was a nice way to start. I was thinking hashbrowns, bacon and eggs but maybe not quite so greasy, and after a little research, found these fairly healthy Cooking Light Muffin Cup Frittatas and knew that I had landed on the right recipe. They are stuffed with crumbled bacon, sauteed diced potatoes and peppers (in a little bacon grease!), and are topped with a smattering of grated cheddar.

View original post 1,089 more words

Advertisements


Leave a comment

Irish Whiskey Bread Pudding: How Good Intentions Go Awry

Sweet And Crumby

The road to he!! is paved with good intentions. That’s what my grandmother used to tell me now and then. Perhaps it was a hint. Basically, it means that individuals may do bad things even though they intend the results to be good.  I look back and think, maybe I was a little bit of a wild card then. I sure hope so. I really haven’t sowed any wild oats in the last 30 years or so—unless you count this Irish Whiskey Bread Pudding.

IMG_5052 - Version 2

View original post 845 more words


Leave a comment

Snowed In, Rained In Mushroom Soup

Is it just too dang cold to go outside wherever you are?  Me too.

I won’t tell you where I am because then you would know that I am a big baby. I’ve seen the news; I know that many of you have been snowed in something terrible. It’s been horrible out there in so many places, and I think the best thing you could do for yourself at this point is make soup. Continue reading


4 Comments

Orange and Rosemary Chocolate Chip Cookies (GF Version)

Hi All,

I have thrown my Santa Hat into the ring and have entered the LA Times Cookies Bake Off! My original recipe, Orange and Rosemary Dark Chocolate Chip Cookies need your votes so please go to the LA Times Contest and vote for them. Let me know in the comments section here that you’ve voted, and I’ll choose one RANDOM voter to ship my cookies to on December 4 after the voting has ended. I will faithfully put all voters into the said Santa Hat and draw a name. I’ll contact you via email to get your shipping address. Happy Baking to All and to All a Good Week! 🙂 —-Geni

orange-rosemary

Gluten-Free Orange and Rosemary Infused Chocolate Chip Cookies

This a Sweet and Crumby original recipe.
Makes about 24 cookies.
2 c. Gluten-Free flour blend (mine is in my GF tab)
1 t. baking soda
1 t. xanthan or guar gum if it is not already included in your GF flour blend
3/4 t. salt
3/4 c. or 1 and 1/2 sticks of just barely softened butter
1  cup of granulated sugar
1/2 c. light brown sugar
2 eggs
1 t. vanilla extract
1 t. orange extract
1 T.  orange zest, grated
1 T. rosemary, finely chopped
1 c. dark chocolate chips

To make the cookies: Heat oven to 350 degrees Fahrenheit.  Line two cookie sheets with parchment paper.

In a large bowl, whisk together flour, baking soda, xanthan or guar gum and salt.  In a separate bowl of a stand mixer fitted with a paddle attachment,  beat on medium speed and cream together butter, sugar, eggs, vanilla, orange zest, orange extract and rosemary.  Add flour mixture to butter mixture, and beat on medium speed.  Add  chocolate chips and stir to combine.  Drop onto prepared pan using a small ice cream scoop, separating them by two inches.  Spray a little nonstick coating on your hand and lightly press down on each ball of dough.

Bake sheets one at a time for 15 minutes or until the edges are golden but centers are still soft.  Let cool 10 minutes if you can wait that long! Enjoy!


Leave a comment

Jealousy and a Fully Booked Tomato Tart

 

My heirloom tomato tart and I have sort of a love hate relationship going on.  It is delicious, ridiculously simple to make and looks like a million bucks…see?

closeup tomato tartIt is a truly dependable and spectacular tasting tart so why the animosity you may wonder.  Well…I am getting very suspicious  that the invitations I am receiving to various dinners and parties are actually an invitation for that little tart of a tart you see there.

When someone invites me over for dinner or any social occasion, usually, the first thing that pops out of my mouth is, “What can I bring?”  It’s the way I was brought up, and if you must know the truth, I am a bit of a show-off when it comes to my food.  I like to put on that humble appearance of, “You do like that?!  Thank you!  I just threw it together.” When in reality, I am thinking, “JACKPOT…that was the perfect dish to bring here…Nailed it!!!”

heirloom tomatoes

In the good old days, I used to have to toil over what I should  bring.  Will it be a decadent chocolate cake or a savory dish?  But now-a-days, the inviter usually politely and slyly adds,” Would you mind bringing your fantastic tomato tart with you?”  See how that clever person first compliments me? She knows me well I’m thinking.  Flattery gets you EVERYWHERE around here! And just as she suspects, I answer, “Of course!”

pie crust.jpg

At first, I was the tart’s biggest fan.  I was introduced to it at a lovely cooking school in La Canada, CA called Chez Cherie.  Cherie, herself, the lively instructor and energetic entrepreneur, demonstrated it and then proceeded to let us taste it fresh out of the oven. As it baked, we were taunted by the heavenly aroma permeating her store.   It was love at first bite if you must know the truth.  The slightly sharp Gruyere, coupled with the bright and summery sweet tomatoes, all tucked into a flaky crust was almost too much.  I could have eaten the whole pie myself if I were there alone, but I wasn’t so we had to share.

pie crust with weights

Later that night, recipes in tow, I was thinking of how soon I could get myself to the nearest Trader Joe’s where Cherie had mentioned they had a lovely box of reasonably priced heirlooms awaiting me. My book club was coming over that weekend and I was dying to make this tart for them.   I went to my local Joes the very next day and to my dismay….yes dismay…I almost teared up…there were no heirlooms to be found.  I called around to three more Joes and finally found myself driving back to La Canada to their Trader Joe’s where indeed they were awaiting me.

tart

Purple, orange, red and yellow…all beauties.  They were prettier than any box of gems or bunch of flowers if you ask me.  I raced home and made my tart.  It was everything I had dreamed of all night.

slice of tomato tart

Well it has been almost two years since I first came upon this tomato tart, and I have made it dozens of times by now.  Its dance card has been filled up, then started anew and then filled up again.  The tart, unlike me, always comes to the party dressed to the nines, in perfect form and gets compliments lavished upon it where ever it goes. Yes, the ugly green monster has taken over—I am jealous of my tart as it so appropriately is named.  I guess I am OK for now since it can’t leave the house without me as its chauffeur.  I hope you can reign in your tomato tart better than I have!

Heirloom Tomato Tart
Taken directly from Chez Cherie Cooking School in La Canada CA
Pie Dough for a 9″ tart , store bought or homemade works fine (click the link to my Lemon Meringue Pie which includes the plain and perfect pie crust recipe and how-to).
2 t. Dijon mustard
1 c. grated Gruyere cheese
2-3 heirloom tomatoes, sliced (I used 5 small ones)
sprinkle of salt and pepper
2 t. dried herbes de provence(or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

Preheat oven to 400 degrees.  Roll the pie dough out large enough to fit the tart pan (or pie pan if that’s what you have), and line the pan with the dough.  Poke the dough all over the bottom and sides with the tines of a fork, gently please…don’t take out your aggressions on this lovely tart dough. Cover the dough with parchment paper or aluminum foil and place pie weights, raw beans or raw rice inside (to weight the pastry down).  Place the tart pan in the oven and bake 12 minutes.  Carefully remove the parchment and weights and return the tart pan to the oven for 8 minutes.

Remove from the oven and spread the mustard over the cooked crust.  Scatter the grated cheese over the pastry, and arrange the tomato slices on top.  Season with salt, pepper and the herbs de provence or herb mixture and return to the oven for 15 minutes, until tomatoes are “relaxed” and tart smells fabulous.  Let cool for five minutes and then remove from the pan. Slice in wedges to serve. It’s totally irresistible warm.

 

 

 

 

 

 


Leave a comment

Love Me and Hate Me Tomato Jam and Cheddar Chive Biscuits

 

You WILL love me for this post. I guarantee it. But, will you also hate me? That I am not sure but I certainly hope not. The problem is that this tomato jam and these cheddar biscuits are glorious and once you make them, you may crave them every day for a very long time.

Tomato jam and biscuits

Continue reading


Leave a comment

Throes of Summer Salad Ideas

Hi All,

Long time, no hear from over here. I am aware. Life is crazy busy but really good. But as the temps are reaching almost 100 over here in the Los Angeles area, I was dreaming of some luscious summer salads that would cover dinner and make my oven and kitchen very happy (as well as the smiling eaters)! And to end dinner with something sweet, I have included my easy peasy Tiramisu. Enjoy!

80’s Retro Mandarin Orange Shrimp Salad 

Asian Inspired Shrimp Salad

Continue reading