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Fallen Souffle
Fallen Souffle
I’m the woman
Introducing BowlofBerries.com!
September 4th, 2008
 I am excited to announce the launch of my new site BowlofBerries.com! It will have a similar format to Fallen Souffle with a bit more “life” talk (travel, pets, gardening, restaurants etc). I have loved creating this site and with just short of three years put into it, it is bittersweet to move on. I am working on a cookbook of FS recipes, info will be on BoB.com soon. I also have my Alaska write up on there as well as info on my biscuit making class!So update your bookmarks and meet me over at www.BowlofBerries.com!If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Uncategorized | No Comments »
Where is Jen?
August 7th, 2008
 Well, I was in Alaska for about 10 days, I had planned to write a post before I left but work was absolutely nuts and I just didn’t have time. I feel like I haven’t stopped since I got back. Scottie got a new puppy (so cute, but lots of work!) and I started a part time job for a bit of extra spending and travel money. And, I got some sort of cold on the plane and have been battling it since I got back (I guess 10 hours on a plane will do that to you, at least it was first class!) PLUS, I am working on a new site! So my write up on Alaska will be on that site. I hope to have it all ready next week. Good things to come I promise!If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Misc | No Comments »
The First Harvest
July 8th, 2008
![070708_2012[00]](http://farm4.static.flickr.com/3007/2649027909_e2f80e036b.jpg) I arrived back from a weekend away to find my garden had exploded! My tomato plants are falling over my other plants and have dozens and dozens of little green tomatoes. I just know they are all going to turn red while I am on vacation…grrrr. Well at least I can enjoy the eggplants before I go. I harvested 2 eggplants yesterday and roasted them with some zucchini and yellow squash last night to go with dinner. YUM! I am loving the smaller japanese eggplants as they don’t get quite as mushy when you cook them. I have about 3 more that will probably be ready to be picked tonight, so it’s time to start experimenting with some eggplant recipes. I also have a small jalapeno which surprised me because the little tag says it takes 72 days to grow to maturity and I bought it like 3 weeks ago…oh, well I will take it! I also have a green pepper which I have already decided will result in stuffed peppers when I get a pair of them. Why has it taken me this long to grow a garden, I am loving it!If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Garden | No Comments »
101 List Update
July 7th, 2008
 * 83 Organize a party for my parents’ 30 wedding anniversary-Completed July 4, 2008I am happy to report that the anniversary/July 4th party was a HUGE success. I think everyone had a great time and there was plenty of food, drinks and beautiful weather- no complaints at all. I was really thrilled to be able to have a party for my awesome parents and show them how much they mean to me.My sister is trying to beat me out as the best baker in the family with her red velvet cupcakes with blue cream cheese frosting and hand picked red, white, and blue sprinkles (yes she picked out those colors from the multi sprinkles- so tedious!) but I think my chocolate cake was pretty popular too. Since her frosting recipe made 8 cups or so I used the leftovers to decorate the anniversary cake. It’s not my best work but it does scream homemade goodness and no one seemed to mind that it didn’t have perfect buttercream roses on it. By the the time I was done assembling the cake, I just didn’t have the energy to doll it up.So now I am working on reinventing the coleslaw and potato salad leftovers for this week, trying to keep things simple as vacation is less then 2 weeks away which means it is time to get creative with freezer and pantry items! What fun!If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in 101 List | No Comments »
Chocolate Cake with Crunchy Peanut Butter Filling
July 3rd, 2008
![070208_2203[00]](http://farm4.static.flickr.com/3113/2634260636_1ab0487d77.jpg) Friday, my family and I are not only celebrating 4th of July but also my Parent’s 30th wedding anniversary. Their anniversary was June 11 (which I will mention is also my paternal grandparents anniversary) and with all of our crazy lives we weren’t able to celebrate on that date, so we decided to have a party on a day when most people like to party. We are having a traditional cookout with hot dogs, hamburgers but throwing in some gourmet stuff like grilled portabellos and brie, asian cole slaw, lemon basil pasta salad and red, white, and bleu cheese potato salad. So I of course had to make a stellar cake for them. I really had a tough time deciding on what to make, I was leaning towards something light and fresh like lemon chiffon cake with strawberry icing but thought that was just…meh. I asked my sister and she ofcourse said chocolate cake. Shocker! I was going through my Bloglines at all the saved cake recipes I have had from the past 2 years, yeah there are a ton of them! Then I found the crunchy milk chocolate and peanut butter layer cake that Joe made like 3 years ago. So I am a little late catching this bus but I am glad I finally got to make this cake.The cake has a couple parts, none of which are terribly hard to do. It does take a bit of time because the process requires mixing, baking, chilling etc and repeat. I made the cake part 2 nights ago and completed it all last night in between eating a dinner of steak and crab legs and watching So You Think You Can dance (ugh my guilty pleasure). Cake and dishes were done by about 10:30pm.The cake looks impressive, the pictures above shows the layers and I will post the final product later as I still want to decorate it a bit when I get to Va Beach. The cake is super moist, making it a challenge to cut and flip and replace, but I think with the crunchy almond meringue and peanut butter rice krispy center it will be fabulous! A couple changes from the original, I used almond meal from Trader Joe’s to save the step of grinding the almonds. I also used dark chocolate for the ganache as I had a massive hunk of chocolate from TJ’s and in an attempt to clean out my pantry and save a trip to the store, I used that. I also used crunchy peanut butter because the only creamy I have is the expensive all natural stuff, and well….I wanted to get rid of the crunchy stuff.So there you got, not too many changes to speak of. I will be sure to post a final picture and reviews after the party along with our other sides but wanted to show off my cake to hold you over until then.Happy 4th!Chocolate Cake with Crunchy Peanut Butter FillingFor the cake1 3/4 cups all-purpose flour3/4 cup plus 2 tablespoons unsweetened cocoa powder2 cups plus 2 tablespoons sugar1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 teaspoons salt2 large eggs1 cup milk1/2 cup vegetable oil1 tablespoon pure vanilla extract3/4 cup plus 2 tablespoons boiling waterFor the filling1/3 cup sliced almonds (I used almond meal)1/2 cup confectioners’ sugar2 large egg whites1 tablespoon granulated sugar1/2 cup salted roasted peanuts, coarsely chopped1 cup creamy peanut butter (I used crunchy)2 tablespoons unsalted butter, softened3 ounces milk chocolate, chopped1 cup Rice KrispiesFor the ganache1 1/4 pounds milk chocolate, chopped (I used dark chocolate)1 3/4 cups plus 2 tablespoons heavy cream, warmedTo make the cakePreheat the oven to 350In a large bowl, whisk together, flour, cocoa, sugar baking powder, baking soda and salt.In a medium bowl, whisk the eggs, milk, oil and vanilla. Pour the wet ingredients into the dry and mix just until combined. Add the boiling water and stir until combined - the batter will be fairly thin. Pour the mixture into a 9″ x 13″ baking pan coated with nonstick spray.Bake until a toothpick placed near the center of the cake comes out mostly clean with a couple moist crumbs attached, about 40 to 50 minutes. Remove from the oven and let cool completely. Turn the cake out of pan and place the cake, top side up, on a wire rack.To make the fillingReduce the oven temperature to 325On a large piece of parchment, trace a rough 9″ x 13″ rectangle onto the paper and place it on a large baking sheet.Add the almonds and confectioners’ sugar into the bowl of a food processor - pulse until they’re finely ground.In a medium mixing bowl, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Gently fold in the ground almond mixture. Scoop the meringue onto the parchment paper and use an offset spatula to fill out the outline you traced on the paper. Scatter the chopped peanuts on top. Bake until lightly browned and firm, about 15 to 20 minutes. Remove from the oven and let cool.In a medium bowl set over a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Place in the freezer and let harden.To make the ganacheIn a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and place the bowl into the refrigerate for 1 to 1 1/2 hours, whisking occasionally, until thick enough to spread.To assemble the cakeUsing a serrated knife, carefully slice the cake horizontally in half.Place the bottom cake layer, cut side up, on a large board. Spread about one-third of the ganache over the cake. Invert the filling onto the cake and peel off the parchment paper. Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set.If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Cakes and Frosting | 1 Comment »
How Does Your Garden Grow?
June 25th, 2008
 *Yes, I am wearing Crocs, they are good for gardening, please don’t disown me.Well, mine grows very well!Here is the before, planted a mere month ago. The tomatoes are already well above the tomato cage, I may have to resort to wooden stakes to keep the branches from flopping over. There is one green roma tomato, I check it’s progress daily-I’m so impatient. I know one day it’s just going to burst and I’m going to have crap loads of tomatoes, eggplant and bell peppers. I can’t wait! I also added jalepenos and zucchini plants this weekend. The zucs should be ready in about a month while the jalapenos may take a couple months. Nonetheless I feel like I will be making lots of salsa and roasted veggies!If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Garden | No Comments »
Easy Pesto and a New Kitchen Trick
June 24th, 2008
![062208_1554[00]](http://farm4.static.flickr.com/3006/2607768891_cd872ed862.jpg) The backyard garden has become the backyard jungle (pics to come!) so it was time to make some pesto from the basil that has exploded. I have been putting off this task because I absolutely hate cleaning my food processor, it takes more time to clean the thing then make the actual pesto. However, I found a handy little trick on another blog that fit the bill perfectly!You essentially use a blender, but you unscrew the bottom blade and use a mason jar in place of the pitcher the blender comes with. Ingenious! My Mom coulda used this trick when my sister’s dog ate the blender top (yes, you read that right). So you only have to clean the blender blade as you simply screw a mason lid on the jar to store it. My life has been changed. I hate doing the dishes so anything that will cut out or delay that step is good for me!![062208_1607[00]](http://farm4.static.flickr.com/3029/2608600146_86d280ae30.jpg) *Pay no attention to those pizza boxes*Ok, on to the recipe, I used a traditional pesto recipe. I used to make all of the pesto at the bakery I worked at years ago so I have it memorized, but I tend to use less olive oil to make it a bit thicker. I usually toss pesto in with pasta and use chicken broth to thin it out, makes things a little lighter. I do think this pesto is destined for a grilled pizza on Friday. My sister is coming to town and I think this would be perfect! Perfect Pesto2 cup basil leaves1 1/2 cups extra virgin olive oil3 garlic clovesjuice from half a lemon1 cup toasted pine nuts (could also use walnuts)1 cup parmesan cheesesalt and pepperThrow all of the ingredients into a food processor or the blender and pulse until combined. You could do it in stages, but I have found when I throw it in all at once I get the same results.If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Italian | 1 Comment »
Summer Salad Series-Italian Lentil Salad
June 10th, 2008
![061008_1452[00]](http://farm4.static.flickr.com/3091/2568566240_f58aaffc38.jpg) I am in love with cold salads, especially in the dead heat of summer, even though summer doesn’t officially start until June 21st, with 100+ degree temperatures for 3 days straight, I’ll call that summer  So I am beginning a Summer Salad Series to highlight some of my new and favorite salads. This encompasses green salads, pasta salads, potato and egg salads. I will try and post one weekly and feel free to include your favorites as well!One of my co-workers made this salad and said she thought of me, aww, yes I like weird things and by looking at this recipe it certainly looks slightly weird. I would not have put these ingredients together but then again, that’s why Giada gets paid the big bucks I suppose.This is a great alternative to a meat meal as the lentils provide a ton of protein as well as fiber. The grapes add a wonderful sweetness and are my favorite part of the salad. The dressing is quite simple but I didn’t think it needed anything extra, which surprised me. I think since I have begun eating cleaner I have refined my taste buds a bit and can appreciate simpler flavors. I specifically want my veg sister to try this as I think it would be better for her then the daily bag of popcorn she has been eating I only made a half recipe (full recipe is posted below) to try this and it lasted about 3 days as my lunch. Quite filling but still light at the same time. I got the lentils from the bulk bin at Whole Foods, they were called French Lentils and were like $1.50 a pound, can’t beat that!Italian Lentil SaladSalad:1 pound green lentils2 scallions, chopped (about 1/4 cup)1 cup halved seedless green grapes (I used all green)1 cup halved seedless red grapes1 cucumber, peeled, seeded and diced1 red bell pepper, seeded and diced1/2 cup coarsely chopped skinned and toasted hazelnuts2 teaspoons lemon zest (from about 2 lemons)Vinaigrette:1/3 cup fresh lemon juice (from 1 to 2 lemons)1/3 cup extra-virgin olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepperFor the Salad:Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.For the Vinaigrette:Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to tastePour the vinaigrette over the salad and toss well.If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Salads | 1 Comment »
The Rabbit
June 9th, 2008
 I finally bit the bullet and downsized from my gas guzzling Pathfinder to a more sleek fuel efficient VW Rabbit. I have looked at these for a while, and was nervous to get something smaller but after driving this I was hooked. The smaller car zips around well, still has tons of room in the back and will get at least twice the gas mileage of the Pathfinder. Plus, its BRAND NEW. I know, you aren’t suppose to get a brand new car, however the new one was only about $1k more then the 2007 and is not in silver (which all of them seem to be) and is exactly what I wanted. I hit the 100 mile mark when I pulled into my house after leaving the dealership. While it was one of the most nerve racking 4 hours (I HATE negotiating) I was very happy when I pulled off the lot. And with the gas situation getting increasingly scarier, I am happy to be saving money in the long run.If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Misc | 2 Comments »
Oprah’s Turkey Burgers
June 4th, 2008
 My sister alerted me one afternoon at 4:01 that Oprah was doing a summer “Favorite Things” show. I tell you, the funniest thing about that show is watching people’s reactions in the audience. It’s priceless and I can’t help by laugh over and over as I fast forward and rewind to see these people go nuts. Even better are the men that have no idea what is going on. The first thing Oprah talks about is this turkey burger she has at Trump’s hotel in Chicago. While I fast forwarded through Trump’s appearance (I can’t stand him) I did stop as the chef was going over the ingredients and was shocked when they put the recipe online! I thought Trump would have tried to make money off of this recipe! $5 per download! But he didn’t, or at least not yet, so I quickly got the recipe I figured i would give it a shot as I am always looking for something healthy to grill when it’s hot outside. And by the way, it is officially hot in North Carolina!Most of these items are pretty easy to find, though I’m not sure if the chutney is in normal grocery stores, I got mine at a gourmet market only because I thought about it while I was in there. I will look for it the next time I am at the Harris Teeter but the chutney is just a mango chutney so use what you can find. I followed the recipe exactly except I did half the recipe. The original says the full recipe will feed 8 people, well, I don’t know how big these patties were but I got 8 hefty size patties out of half of the recipe. So that would be my suggestion however if there is a sale on ground turkey make a full batch and freeze some. I did 2 types of turkey, 1 lb of 99% fat free turkey and 1 lb of the 93% fat free and this worked very well and lowered some of the fat.These grilled up beautifully and held together with no problem. The apple and chutney add a lot of moisture and they didn’t dry out at all, however I was vigilant to make sure they weren’t over cooked. I took the leftovers for lunch for 3 days and were not at all sick of them. I put them with the Merita light hamburger buns and a slice of fresh tomato and it made for a perfect summer dinner. I didn’t have time to make the additional chutney which was basically more Major Grey’s chutney with some pear, cinnamon, salt and raisins, but I may next time.I urge you to try these when you are looking for an alternative to the traditional burger, they are now one of my favorite things! Mar-a-Lago Turkey Burger1/4 cup scallions, thinly sliced1/2 cup celery, finely chopped3 Granny Smith apples, peeled and diced1/8 cup canola oil4 pounds ground turkey breast2 Tbsp. salt1 Tbsp. black pepper2 tsp. chipotle Tabasco™1 lemon, juice and grated zest1/2 bunch parsley, finely chopped1/4 cup Major Grey’s Chutney, pureedSauté the scallions, celery and apples in the canola oil until tender. Let cool.Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted in Dinner | No Comments »
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