Baker's Theory

Black Thai Affair

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Black Thai Affair...

I heard the Oscars are on today. I won’t pretend to care about the Oscars, but I won’t pass any reason to make a swanky beverage or meal, either.Ā 

I happened to buy a lot of Thai-inspired ingredients at Trader Joe’s this weekend, so my inner bartender unleashed its creativity (and might do so every weekend going forward…) to produce this little number. Pretty lovely colors and SO fresh.

Not sure what Brad Pitt or Ryan Gosling will be wearing tonight–in fact, I’m not even sure this award ceremony will occur in person? But while the stars are presumably donning their black ties and Versace, I hope you can slurp on these Black Thai’s and play fashion police from your couch.

Thai ingredients

I don’t actually know for certain, and I could really learn more on southeast Asian cooking, but Thai ingredients that could lend themselves to libations are jalapeƱos, ginger, basil, honey, and limes. Maybe peanuts.Ā 

Blackberries probably don’t grow in Thailand…I think they are a European fruit. But I’m on a blackberry kick, so whatever! Anyway, ingredients don’t need to come from the same place in the world to work together for a higher purpose like cocktails.Ā 

Grab all of your bartender toys

If you’re in the business of collecting kitchen gadgets, listen up. There are just a few essential bartending tools you NEED to make a good drink. This recipe calls for all of them. Then there are fun extras that you could get by without, but might want nonetheless. Here are the essentials…

  1. Muddler. For mashing fresh herbs and berries
  2. Cocktail shaker. With a built-in strainer and cap. If you have a fine mesh colander, grab that, too. Cocktail strainers still let seeds through.
  3. Channel knife. Have you ever seen a martini with a twist? Channel knives create the twist. Don’t use a regular knife.
  4. Micro zester. Citrus flavor is all in its skin, and you extract it by zesting it. Don’t use a cheese grater.

The fun extras… not necessarily needed for this recipe, but always fun to have!

  1. Fun straws! I usually use paper striped straws or thick plastic straws. If you don’t have straws, try a sugary or salty rim. Melted chocolate or lime juice help most things adhere to the glass.
  2. Garnish skewers. These are like extra long toothpicks and provide a mini snack to complement your drink. You could do without them and slice fruit or cheese to slide right on the glass.
  3. Old fashioned ice cube trays. They make ice cubes look much more elegant than generic refrigerator cubes. If you can’t, go for crushed ice.
  4. High ball and low ball glasses. Like wine, the type of glass you serve your drink in matters.Ā You wouldn’t serve soup on a plate, would you? But if you lack the space for multiple types of glasses, every-day drink ware or even plastic cups can get the job done.
  5. Fresh herbs and flowers. Mint, basil, thyme, and rosemary all make fantastic and fresh additions to garnish a drink with. Small flowers like baby’s breath or jasmine also take a cocktail to the next level when sprinkled atop.Ā 

I know it sounds a bit putzy, and it is. But I don’t think J. Lo puts her Oscars outfit together without a bit of fuss. It takes work to look extra good! And the reward for these black Thai’s is HIGH. This is a stiff, fresh, sweet ‘n’ spicy drink, my friends, perfect for channeling your inner Joan Rivers and gawking at Hollywood. Happy slurping.

Black Thai Affair

Alex
Thai flavors meet blackberries. Extremely refreshing and perfect for a spring cocktail.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American, Asian
Servings 2

Equipment

  • Fine mesh strainer
  • Muddler
  • Cocktail shaker
  • Micro zester
  • Channel knife

Ingredients
  

  • 3 bunches Basil leaves ~6 leaves per bunch
  • 10-12 Blackberries Plus 6 more for garnish
  • 1 JalapeƱo chopped (seeds included)
  • Ā½ tsp Fresh ginger grated
  • 1 tbsp Honey
  • 4 oz Gin Hendricks, preferably
  • 4 dashes Orange bitters
  • 1 Lime
  • 1 cup Ice
  • 8 oz Ginger beer

Instructions
 

  • Take one of the bunches of basil and remove the leaves. Place leaves in a cocktail shaker with 10-12 blackberries, and chopped jalapeƱo (including seeds).
  • Peel about an inch off of a ginger root and use a microzester or grater to grate 1/2 tsp of it directly into the cocktail shaker.
  • Add honey, gin, and bitters directly to cocktail shaker.
  • Using a channel knife (or a regular knife) cut two twists off the lime, about 3" long each, and reserve for garnish. Zest the remainder of the lime directly into the cocktail shaker. Then slice the lime and juice it over the cocktail shaker.
  • Place ice in cocktail shaker, cover and shake vigorously for 30 seconds. Get a large liquid measuring cup and place a small, fine mesh strainer above it. Remove the cocktail shaker top and pour the contents over the strainer. (This is double straining it and may take a while and some extra shaking.) It will yield about 1 cup of liquid.
  • Distribute the cup of liquid between two low ball glasses. Insert an old fashioned ice cube in each glass. Top with ginger beer. Garnish by tossing three blackberries around the ice cube in each glass and place the remaining basil bunches in each glass. Serve with a straw.
Keyword Asian Cocktail, Gin Cocktail, JalepeƱo Blackberry Ginger

One-Pot Garlic Parmesan Pastaroni

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I may have mentioned this before, but my husband is pretty great. I had a virtual happy hour with one of my childhood friends after work, and so Jim offered to make dinner so I could focus on catching up with my buddy.Ā 

Not only did he offer to make dinner, he also accepted (with grace) my thrusting a recipe towards him, requesting that he make something specific. It was an emergency, of sorts. I was in a very urgent mood for PastaRoni.Ā 

When I rejoined him following my call, the house smelled heavenly. You really can’t go wrong with garlic and cheese, right? It’s so creamy and saucy, and you can easily add grilled chicken or shrimp to it!

What’s great about this dish is that it comes together all in one pot. Contrast that to fettuccini alfredo which requires boiled pasta and its sauce which usually requires a second pot to make, and this one wins for ease and level of effort versus reward.Ā 

If you’ve ever made boxed Pastaroni, you’ll know you boil everything–pasta, spice pack, butter, milk, and water in one pot. That is what I have written to do in this recipe, too. The reason the sauce gets nice and thick (okay, besides all the cheese added to it…) is that the milk and water combine with starchy pasta. It’s that starch that thickens the milk and water in to sauce!Ā 

This pasta dish is a great alternative to fettuccini alfredo if you’re looking for a more low-fat, non-cream option. Hope you enjoy!Ā 

One-Pot Garlic Parmesan Pastaroni

Alex
Like the boxed stuff but so, so, so much better. Also a great alternative to fettuccini alfredo because the sauce thickens from cooking directly in pasta starch instead of relying on cream!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 3 tbsp Butter salted
  • Ā¼ tsp Onion salt plus more for adjusting to taste
  • Ā½ tsp Garlic powder
  • 1 tsp Parsley, dried
  • 2 tsp Better than Bullion Chicken base
  • 2 cups Water
  • 2 cups Milk 2% or higher fat content
  • 8 oz Dry pasta, long style i.e. spaghetti, bucatini, fettuccini, angel hair
  • ā…” cup Grated Parmesan cheese

Instructions
 

  • In a medium-large pot on medium heat, melt butter. Once melted, add spices directly to butter and stir, about 30 seconds until fragrant. Pour in water and add chicken base. Stir.
  • Break pasta in half and add to the pot. Bring to a boil, stirring occasionally, about 7-8 minutes.
  • Pour in milk and continue to cook another 5-7 minutes, until noodles are cooked, stirring often to prevent boiling over.
  • Stir in cheese until melted, about another minute or two. Turn off heat. Allow to sit for five minutes to allow sauce to thicken. Then serve!
Keyword homemade garlic parmesan pastaroni

Brunch Club

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The backstory (there's always a backstory)

For weeks, the plan was to go to this cozy and iconic brunch spot about ten minutes from our house with our friends and pastor. Fr. Ben is our friend, too; I just want to give him the distinction of also being our priest. When time came to make reservations, the place was booked completely. 

I mulled it over in my mind before offering Jim the options. We could reschedule and go another time. However, there’s often a loss of momentum when you do something like that. The rescheduled event isn’t as special, you know? Or we could find another restaurant. I am very proud of having conquered almost every brunch nook in the east metro, so we weren’t at a loss for alternatives. But then…I do love any reason to host a gathering. 

After all, I am my mother’s and mother-in-law’s daughter. 

Jim, of course, being more drawn and introverted, preferred the rescheduling. But he’s so happy to make me happy that he agreed to host brunch here.Ā 

I am so thankful for my husband and marriage. We tackle things as a team, of course, but I recognize that am blessed with the kindest, most thoughtful man in my life. He cleaned while I went for groceries. When I returned, he had my flour, sugar, yeast, measuring spoons and cups ready. He’d looked up my croissants recipe in anticipation. He ran out to get fresh mint when I didn’t have any. He’s my favorite person ever.Ā 

We powered through the morning preparations. The day before our big brunch bash I had made a project management-type schedule for each dish–what it was, how long it took to prepare, to cook, what serving ware it required. This helped immensely in staying organized and calm. With every cutting board, knife, whisk, and bowl that I completed my tasks with, Jim was ready to wash, dry, and return to the cupboards. We were in perfect sync. We even had a few minutes before our guests arrived to bask in our hard work with mimosas.Ā 

How to time brunch

Timing and logistics is everything when hosting a meal. It’s a difficult task to make a multi-dish buffet when you only have one cook, one stove, and one oven. So you can understand how my discovery of the warming drawer under our oven was revolutionary. I was able to make everything ahead of time and keep it hot until our guests arrived. Check your own oven for this nifty appliance. I always thought it was for storing cookie sheets. Silly me.

Approaching the schedule, I looked at what I was making and decided what could be made ahead of time and sit well under a 200Ā°F warming drawer while I made everything else. For my menu, this included pancakes, bacon, shredded carnitas (for breakfast tacos!) and tortillas–made in that order. I decided I would make the scrambled eggs just as the last guests arrived, and the potatoes would be the only thing to occupy the oven.

I also thought about what could be made a day ahead or get outsourced. Croissants, of course, could be done early since they could be served at room temperature. My fantastic mother-in-law dropped off her delicious blueberry scones the morning of.Ā 

After the big stuff, I considered the accoutrements–salsas for breakfast tacos, cheeses, avocado slices, butter, syrups, mascarpone-espresso whipped cream for pancakes. Then I broke everything down by serving bowl, container, dish, plate, tongs, and spoons. I placed labels on the counter where I would place everything.Ā 

I know this sounds insanely tedious, but the absence of stress prior to hosting was well worth the level of preparation. One of my favorite quotes is by Abraham Lincoln where he says, “If you give me four hours to chop down a forrest, I will spend the first three sharpening my axe.”Ā 

Presentation is everything

It’s not that often I get to break out the good china or use an absurdly tall cake cover, so I cherish these get-togethers for the simple reason I get to pull out all of my toys and showcase something I spend 90% of my time thinking about. It’s one thing to know how to cook well. It’s another to get to put it on display.Ā 

Cake plates, fun straws, tea towels, Tom Collins glasses, tiny skewers for drink garnishes, and flowers. Lots and lots of flowers. This was the most fun I’ve had preparing a meal! I think the croissants felt like New York City models flipping its layers to the sound of house music for a photo shoot.Ā 

While our time spent preparing everything was rewarding in itself, the best part definitely was spending it in really good company. The last year has been hard on many people, and the time interacting with others has been severely cut down. How refreshing it was to talk face-to-face with friends and have honest conversations about recent events! We are already looking forward to our next brunch club and hoping to add more faces to it.

Our brunch bunch

Recipes

Carnitas Breakfast tacos

For the breakfast tacos, I went SIMPLE. Trader Joe’s has a ready-made carnitas that you basically microwave for 3 minutes and shred. THAT’S. IT. TJ’s also has delicious salsa–Salsa Authentica and Salsa Verde. The only work I really did was crumble some queso fresco, sliced an avocado, and made scrambled eggs (made with heavy cream…)

OH. And pickled red onions. Then I wrapped flour and corn tortillas in aluminum foil (two tortillas per pack) and dropped them in the warming drawer until it was time to eat.Ā 

Cacio e Pepe Eggs

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Double. Chocolate. Chip. Pancakes.

Double chocolate chip pancakes with mascarpone-espresso cream was a big hit at brunch club. I just followed this recipe and doubled it. It made six stacks of three silver dollar pancakes–perfect for brunch for six people. You don’t want it to be so big that you can’t fit other yummy stuff on your plate!

I added a splash of Kahlua, substituted sour cream with mascarpone, and sprinkled in espresso powder to the whipped cream and it balanced the sweet pancakes nicely!

Don’t skimp on the Luxardo cherry on top, either.Ā 

Croissants, biscuits, and scones

Croissants are one of my signatures, and I didn’t change a thing for this brunch. I actually learned how to make croissants from Sally’s Baking Addiction, though I modified the recipe a little.Ā 

And speaking of Sally, my mother-in-law made these beautiful blueberry scones using the recipe from Sally’s website. Here is the recipe link.

EVERYONE loved these scones. They were a huge hit! The glaze on top was perfectly crackly.Ā 

Le Croissant

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Cheesy potato casserole

The cheesy potato casserole is a family favorite, and it’s such a simple recipe. For serving ~8 people, use half a bag (32 oz) of frozen hashbrowns (thawed), a can of cream of chicken soup, 8 oz of sour cream, half a stick of butter, 2 cups of shredded cheddar cheese, 1 tsp salt, and 1 tsp onion or garlic powder. Spread into a buttered, 9″ casserole dish. Then melt another half stick of butter, toss with 2 cups of cornflakes, and dump them over the casserole. Bake for an hour at 350Ā°F and serve!

Brunchy libations: mimosas and mules

My mom taught me how to make a proper mimosa, and I have gladly handed her wisdom down to Jim and Joe, whom I put in charge of preparing them.Ā 

1 oz of Gran Marnier or Cointreau liqueurĀ 
1/3 cup Orange Juice
1/3 cup Champagne or ProseccoĀ 

That’s it. In that order. Don’t prep ahead of time. Tilt the bottle when popping the cork and when pouring. Garnish with berries.Ā 

I stole the blackberry champagne mule recipe from Half Baked Harvest because I LOVE her blog. I also really dig how she used to do a cocktail recipe every Saturday! I might continue copying her and start doing that!

I am already SO EXCITED for the next gathering with these incredible people.Ā 

Steakhouse Burgers

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I love to make all kinds of exotic, ethnic, fun foods. Risottos, falafel, pupusas, lumpia, whatever. I’ll try it, and they’re all real yummy. But I married one picky eater. Those things don’t get him psyched for dinner. Jim’s favorite food? Cheeseburgers. So I reign in my (probably overly) elitist cultural tastes (okay, yeah, overly for sure) and get back to basics to make Jimbo dinner.Ā 

And you know what? Classics are classics for a reason. They’re delicious.*Ā 

This burger recipe is pretty aggressively seasoned and impossible to overcook. If you think the recipe resembles meatloaf, you would be 100% right. It is the kind of burger you can expect at a steakhouse! Or at our house on date night šŸ™‚Ā 

*Jim and I had a date once where I made the burgers and he made chocolate shakes. Wow. We still talk about that dinner. Those shakes were life changing. I should do a shake recipe with him…

Last Saturday was Jim’s and my date night. I made the burgers while he toasted the buns. (I trust Jim wholeheartedly to butter toast and buns. He butters bread just like his mom and grandpa. He uses a very liberal amount of butter and this makes him an invaluable sous chef.)Ā 

On our honeymoon, Jim bought me a silicon Mickey Mouse pancake mold, and I used it to melt cheddar cheese into the shape of Mickey. It looked great on my cheeseburger, but I was so hungry, I ate it before the camera could get to it.Ā 

I also made homemade tater tots to go with our burgers, and while I really don’t recommend the recipe I used (so much pepper!?) the experience is worth attempting again, so stay tuned. Tots and shakes on the way! ‘Til then, order up!Ā 

Steakhouse Burgers

An extremely easy burger recipe that you can have no fear of overcooking. It will remain juicy no matter what.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 485 kcal

Ingredients
  

  • 1 slice White bread crust removed
  • 2Ā½ tbsp Milk
  • 1Ā¼ tsp Kosher salt
  • 2 cloves Garlic, minced Ā¼ tsp garlic powder is a fine substitute
  • Ā½ tsp Ground black pepper
  • Ā¾ tbsp Worcestershire sauce
  • 1 tbsp Ketchup
  • 1 lb Ground beef 85/15
  • 4 Buns
  • 4 Slices Cheddar cheese
  • Onion, lettuce, tomato, mayo, ketchup as desired

Instructions
 

  • Tear bread into small pieces and pour milk over it. Add salt, garlic, pepper, ketchup, and Worcestershire sauce. Stir with a spatula and add beef. Do not over mix.
  • Form into patties with a dimple in the center. Grill on a cast iron skillet, griddle, or grill for approximately 3-5 minutes per side. Add cheese in the last minute and serve on toasted buns with desired toppings.
  • *To toast buns, line a baking sheet with aluminum foil. Liberally butter buns and broil face side up for 1-3 minutes, or until golden.
Keyword Steakhouse cheeseburger classic

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I’ve been attending Jane’s famous Sunday dinners for almost three years now. I love and admire how my superstar mother-in-law incorporates seasonal dishes and vegetables into her weekly rotation. Jane knows exactly what to serve in any kind of weather, any day of the week, any time of the year. Next to my mom, she is the Supreme Hostess. For this, and a hundred other reasons, she is my hero.Ā 

Her salad is a sign of warmer weather. It reminds me of a sandwich shop or 4th of July at the cabin, probably because Jane inevitably makes it when we go for the summer.Ā 

I pressed Jane to share the recipe with me so I could make it for my family at Easter, and she said, “No real recipe! That’s it. Thinly sliced cucumber, tomato seeded and cut up, sliced onion, pour on a bit of oil, then pour on rice vinegar. Salt heavily!” I’m glad she and I speak this common language. She gets the gist of a recipe and can take it from there.Ā 

Needless to say, she did end up giving more specifics. This is her recipe and pretty much everyone adores it! (Except Jim, who, for some reason prefers pies, cakes, and mac ‘n’ cheese and avoids all salad-y things…)

Part of this salad includes thinly sliced cucumbers and seeded tomatoes. A mandolin works great for slicing thin, uniform pieces of cucumber, but you don’t have one if you’re skilled with the kitchen knife. Additionally, I have found a grapefruit spoon most helpful in seeding tomatoes.Ā 

I think this salad is also well met with feta crumbles to give it a bit of Greek flair, but it’s also perfectly delicious without!Ā 

Of this salad, Jane has advised me: you definitely have to use the Kikoman Seasoned Rice Vinegar and a liberal amount of salt. It almost tastes like a lightly pickled cucumber! It is bright, acidic, and salty, perfect to balance heavier entrĆ©es like aĀ juicy steak!Ā 

This makes a great side dish and we see it a lot on the buffet line of Sunday night dinner in the summer. Thanks for the recipe, Jane!

Jane's Cucumber Tomato Salad

The summer go-to salad! Fresh, tart, and salty, like a slightly pickled salad. This recipe is my mother-in-law's so you know it's fantastic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 35 kcal

Ingredients
  

  • 1 Cucumber large, sliced thinly
  • 4-5 Roma tomatoes seeded and chopped
  • Ā½ White onion sliced
  • 1 tsp Kosher salt
  • 3 tbsp Canola oil
  • Ā½ cup Kikkoman seasoned rice vinegar

Instructions
 

  • In a large serving bowl combine cucumbers, tomatoes, and onion slices. Toss to incorporate. Sprinkle with salt. Drizzle with oil and vinegar. Toss again to incorporate. Serve.
Keyword Tomato Cucumber Salad

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If you haven’t made much of it before, steak can be really intimidating. Especially when you’re forking over $14/pound for a fancy cut like filet mignon. Understandably, you don’t want to mess it up! This recipe conquers the perfect steak in 15 minutes. But first, some basics!

Filet Mignon Anatomy and Nutrition

Let’s talk about the filet mignon cut, first. Filet mignons are slices of the tenderloin, which comes from the lower back of the cow, deep inside. It’s a pretty unused part of the cow’s anatomy and thus it is so tender.Ā 

Beef tenderloin is also considered the most lean steak cut, but this does not mean it is fat free! A 4 oz filet packs 30 grams of protein, but also 20 grams of fat.*

*A trick for converting grams of fat to calories (kcal) is to multiply the grams by 9. For example, 20 grams of fat is equivalent to 180 calories of fat. The same applies for converting grams of carbs and proteins to calories, except that multiplier is 4. So 30 grams of protein is equivalent to 120 calories of protein. Therefore, a typical 4 oz filet mignon steak is about 300 calories (180 calories of fat + 120 calories of protein = 300 calories).Ā 

Equipment for making steak (indoors)

These kitchen gadgets are really helpful for making steaks, but they are also kitchen essentials that will get more use than just an occasional fancy steak dinner! Invest in them and you will use them a lot.

1. 12″ Cast iron skillet. LODGE makes a great cast iron skillet and they’re no more than $40 usually. My skillet has grates but flat bottom cast iron skillets work just as well. (The grates just give nice grill marks. You can get one at Target here.

2. Tongs. Hopefully you already have some of these, but if not, make sure to pick up a pair. Not only will it help you turn your steak over in the skillet, it’ll grab healthy servings of salads, help your guests pick veggies in a buffet line, or even aid in reaching the cereal box that got pushed to the back of the cabinet…

3. Meat thermometer. People are particular about their steaks level of done-ness. Some like it medium well to well, while others like it rare and still mooing. The key to achieving the right level is a meat thermometer. It takes out all of the guesswork. This Taylor meat thermometer at Target is only $15!

4. Steak Seasoning. Montreal Steak Seasoning by McCormick is a really good all-purpose seasoning that I sprinkle over my steaks. Weber also makes an excellent spice blend for steaks, but salt and pepper also work just fine. Filets are not marinade-able cuts, so these dry spices provide a nice added flavor (though, filets are also delicious plain).

Steak Temperature Guidelines

This all comes down to personal preference. If you are worried about bacteria or consuming raw meat, cook your meat above 145Ā°F. That will kill the most worrisome bacteria. You also do not need to let the meat come to room temperature prior to cooking. Doing so only promotes more bacteria growth.Ā 

To measure the internal temperature of your steak, carefully handle the cast iron skillet with a heat proof glove or oven mitt, and then stick the thermometer into the inner most part of the steak: the center. Be careful not to go all the way through to the bottom, or you’ll just read the temperature of the hot pan, which is way hotter than the steak!

What to serve with filet mignon

Something starchy, to start. Mashed potatoes, scalloped potatoes, baked potatoes, sweet potatoes, rice, risottos, pastas or macaroni and cheese are all common side kicks to steaks. So is a nice hunk of buttered bread. As previously mentioned, filet mignon is 60% fat and 40% protein. Carbohydrates from starchy foods balance the meal’s macronutrients.Ā 

Vegetables and salads also help make the meal more balanced. Roasted cauliflower, honey-glazed carrots, sauteed greens, steamed and buttered broccoli, roasted brussels sprouts, garlicky mushrooms, or poached asparagus are great choices that can stand up to a hearty filet.Ā 

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The Easiest Filet Mignon recipe ever ever

Easy Filet Mignon

Fancy name. Extremely easy to cook. Comes together in 15 minutes! Filet mignon comes from the tenderloin of the cow, so it is a very soft and unused muscle that is extremely tender. It is also extremely lean so it requires a little oil and butter to not dry out. Use a cast iron skillet or a grill.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Equipment

  • Cast Iron Skillet or Grill
  • Meat thermometer

Ingredients
  

  • 1 tbsp Olive oil
  • 4 4 oz Filet mignon steaks, ~2" high (1 lb)
  • Montreal Steak Seasoning
  • 2 tbsp Butter

Instructions
 

  • Preheat oven to 400Ā°F / 200Ā°C.
  • Sprinkle steaks with steak seasoning on all sides, pressing it in with your hands to make sure it sticks.
  • Drizzle olive oil into cast iron skillet. Heat cast iron skillet on the stove on medium high heat.
  • When oil is close to smoking, place all four steaks in the pan. Cook for 3-5 minutes, undisturbed. Flip the steaks and cook another 3-5 minutes, undisturbed.
  • Place Ā½ tbsp of butter on each filet and transfer the skillet to the oven. Cook for another 3-5 minutes. Check temperature for desired doneness. Serve immediately.

Notes

Filet mignon might sound fancy, but it takes such a small amount of effort to actually prepare. It's the last thing you'll cook before serving up dinner because it's that quick.Ā 
If you prefer to use a grill instead of a cast iron skillet, drizzle the steaks with olive oil and then season with Montreal steak seasoning. Sear both sides for 3 minutes each with the grill open. Then add the butter and close the grill for an additional 3 minutes. Use a thermometer to check for doneness.Ā 
Keyword Filet mignon steak easy

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Picnic Cake

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Hey strangers, it’s been a few days since I posted a recipe! Thought I’d offer up one of my favorites as a good gesture. I read this recipe a year ago in the newspaper and it is sublime.Ā 

Did you know the majority of people prefer vanilla over chocolate? I was never one of those people. Chocolate all the way! But I think I’m becoming more grown up because things like creme brĆ»lĆ©e, vanilla french toast, and this cake completely resound with me.Ā 

And anyway, there’s like, half an inch of chocolate frosting on top.Ā 

By the way, I am completely shameless when it comes to licking the frosting off the beaters once the cake is frosted. How could you not?Ā 

And this frosting is such an applicable and classic chocolate frosting that is perfect on this cake and a dozen other things. Brownies, cupcakes, chocolate cake, or, ya know. Plain. “Mousse,” you might say.Ā 

So silky smooth…

I am not good at frosting cakes, by the way. This chocolate frosting is extremely forgiving. It makes my terrible icing techniques look good.Ā 

It’s also nice that you can frost it right in the pan, unlike round cakes which require a lot more attention!

So many sprinkles… Aren’t they fun?! They remind me of making hot fudge sundaes as a kid!

This cake received Jim and Joe’s nod of approval and they said it tasted like a donut. That’s a pretty high compliment coming from them. If I had to pick a mascot for my husband and his twin to represent a pair of people ready to take over the world, it would, without a doubt, be a flying donut.Ā 

The cake is very vanilla-y, by the way. I should have named this a yin yang cake. It’s perfectly compatible and equal parts vanilla and chocolate. I have noticed any recipe with more than 2 teaspoons of vanilla extract are packing extra vanilla flavor and it’s a total delight!

It’s a perfect forkful and I hope you go crazy for it. Take it for a picnic now that the weather is getting nicer or make it for a birthday! It couldn’t be tastier OR cuter!

You could also dye the batter blue or pink, frost as usual, and use this for a gender reveal cake! Oh, boy. You can tell where my mind is at these days!Ā 

Have a sweet day!

Picnic Cake

New York Times
Yellow cake and thick chocolate frosting, generously topped with sprinkles. Everything is so good, it almost tastes store-bought. The cake is very sturdy and tender-crumbed at the same time. The frosting is silky smooth and tastes like the stuff out of a can, but better.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 260 kcal

Ingredients
  

Yellow Cake

  • 3/4 cup Butter softened
  • 1Ā¼ cup Sugar
  • 2 Eggs
  • 1 Egg yolk
  • 1 tbsp Vanilla extract
  • 1Ā½ cups Flour
  • 1 tsp Baking powder
  • Ā½ tsp Baking soda
  • Ā¼ tsp Sea salt
  • Ā¾ cup Whole milk

Chocolate Frosting

  • Ā¾ cup Butter softened
  • 2Ā½ cups Powdered sugar
  • Ā½ cup Cocoa powder
  • Ā½ cup Sour cream or Greek yogurt (full fat)
  • 2 oz Bittersweet chocolate melted
  • 1Ā½ tsp Vanilla extract
  • pinch Sea salt

Instructions
 

Yellow Cake

  • Preheat oven to 350Ā°F / 175Ā°C.
  • In a large bowl with an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add in vanilla extract and mix.
  • In another bowl combine flour, baking powder, baking soda, and sea salt. Alternate adding this dry mixture and the whole milk to the rest of the batter, mixing gently in between each addition.
  • Pour batter, which will be thick, into a greased 9" x 13" pan. Bake 30-35 minutes. Cool completely.

Chocolate Frosting

  • With electric beaters, slowly combine softened butter, sugar, and cocoa powder. When it resembles large crumbs, add the sour cream, melted chocolate, vanilla, and sea salt. Increase mixing speed and whip until fully incorporated.
  • Spread frosting over cooled cake and top generously with sprinkles.
Keyword Yellow Cake Chocolate Frosting

Triple Crown Brownies

February 7, 2021 2 Comments

Personally, Valentine’s Day food is all about the chocolate for me. The more chocolatey the dessert, the higher its status in my book. Chocolate chunks,

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Matilda Cake

December 31, 2019 No Comments

I made this cake for Jim and his twin brother for what we have now officially dubbed Cake Break: an afternoon snack time for cake.

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Chocolate Oreo Peanut Butter Cream Pie

by

A buttery Oreo-y crust topped with a Reese’s custard topped with a chocolate pudding custard topped with a whipped cream topped with…yep, an Oreo.Ā 

I made a version of this pie sans peanut butter called Chocolate Cream Pie, and Jim was over the moon for it, very insistent the recipe go in The Arsenal. When he tried this 2.0 version, he said this was even better than the chocolate cream pie.Ā 

It really is a pretty dessert with all of the distinct layers. (Clean your knife between cuts to get that beautiful profile!) And they are delicious layers. Think pudding, but thicker and holds its shape.Ā 

Also…I didn’t actually use Oreos. Trader Joe’s has their version of Oreos called Joe Joe’s, and honestly, I think they’re 10 times better. You can actually see flecks of vanilla bean in them! Jim also thinks they’re superior to regular Oreos, so the proof is in the pudding and the picky eaters.Ā 

However, I did use Reese’s peanut butter chips, and those are a non-negotiable. I don’t think it’s possible to create a substitute for those. I’ll caution you on them, though. They find a sneaky route to your mouth and before you know it they’re gone šŸ˜‰Ā 

Hope you love this pie, and if you make it, be sure to tag @bakerstheory on Instagram or Facebook!

Chocolate Pecan Pie

March 23, 2021 No Comments

I have a major baking confession. Try not to be judge-y-wudge-y about it, okay? K.  I don’t like pie. I know, as a person with

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Matilda Cake

December 31, 2019 No Comments

I made this cake for Jim and his twin brother for what we have now officially dubbed Cake Break: an afternoon snack time for cake.

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Chocolate Pudding

December 2, 2019 No Comments

This chocolate pudding is a family favorite. I like it hot. Jim likes it chilled. We both like it with some whipped cream on top!

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Chocolate Peanut Butter Cream Pie

Alex
Oreo cookie crust and dense chocolate and peanut butter layers topped with a healthy amount of whipped cream, and of course, more cookie. Jim immediately directed it to the arsenal. It's like a Reese's cup pie made with pudding and it's something special. FYI it needs to chill for 6 hours, so make sure to plan for that!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 680 kcal

Ingredients
  

Cookie Crust

  • 24 Oreo cookies
  • 4 tbsp Butter, unsalted Melted
  • pinch Salt

Fillings

  • Ā½ cup Sugar
  • 3 cups Whole milk
  • Ā½ tsp Salt
  • 6 Egg yolks
  • 2 tbsp Butter
  • 1 tsp Vanilla extract
  • 1 tbsp Peanut butter creamy
  • Ā½ cup Reese's Peanut Butter Chips
  • 1 tbsp Dutch processed cocoa powder
  • Ā½ cup Semi-sweet chocolate chips

Pie toppings

  • 1 cup Heavy whipping cream
  • 1 tbsp Powdered sugar
  • Ā½ tsp Vanilla extract
  • More Oreos, for garnish optional

Instructions
 

Cookie Crust

  • Preheat oven to 350Ā°F / 175Ā°C.
  • Combine Oreos, melted butter, and salt in a food processor on low speed. Process until paste-like.
  • Press wet crumbs into a 9" pie plate. Bake 10 minutes.

Fillings

  • In a large pot, combine sugar, milk, salt, and eggs on medium heat, whisking often so eggs do not cook. Bring to a boil, about 10-12 minutes. The custard should be thick and pudding-like. Remove from heat and stir in vanilla and butter.
  • While the custard is cooking, add peanut butter and Reese's chips in a medium-sized bowl. Once custard has boiled and thickened, add half of it to the bowl of peanut butter and Reese's chips. To the half remaining in the pot, add to it the chocolate chips and the cocoa powder. Allow them to sit for one minute until the chips have melted.
  • Stir both to combine well. Pour in the peanut butter layer over the cookie crust. Then pour the chocolate layer over the peanut butter layer. Cover with plastic wrap and refrigerate at least six hours.
  • After the pie has chilled, whip cream and powdered sugar with the whisk attachment of an electric mixer on medium speed until stiff peaks form. Spread whipped cream over the pie. Garnish with more cookies if desired. Slice and serve.
Keyword chocolate peanut butter cream pudding pie

Sweet Symphony Meatballs

by

Wow, guys. This recipe is a keeper. I love, love, love these chicken meatballs. They are sweet, a little spicy, and MEATY (without all the saturated fats). Perfect with rice and sesame roasted vegetables.Ā 

Jim calls them “symphony meatballs” because he thinks my act of throwing the ingredients in a bowl and “inventing” the recipe is the culinary equivalent of a composition by Beethoven. Yep, I’m a meatball-making prodigy and composer.Ā 

By the way, this Everything But the Bagel seasoning from Trader Joe’s is everything I ever want or need in a seasoning blend–garlic, onion, sesame seeds, poppy seeds, and salt. It also goes really well on a bagel….I think other companies are catching on because I saw a giant Kirkland brand container of it at Costco.

Yummy and 30-minutes to make!

These meatballs have a fun Asian flair from the sriracha, brown sugar, and sesame seed oil. To accompany them I roasted vegetables my usual way, but instead of olive oil, I used sesame seed oil, and instead of salt, I used this Everything but the Bagel Sesame Seasoning Blend.Ā 

The whole meal came together in 30 minutes! Roasted vegetables in the oven, rice in the rice cooker, and meatballs in the cast iron skillet on the stove. It was quick and SO rewarding. And yes, you should get a rice cooker.Ā 

Usually I have found leaner ground meats like turkey and chicken to be dry, but NOT THESE. Uh uh. These are juicy, sweet, and have awesome grill marks because my cast iron skillet has grates šŸ˜‰

The amount of fat in it is really low, too, which I have to care about now to keep my heart in good shape! Somehow it manages to still be delicious without the heavy addition of oils!!! It’s a meatball miracle.Ā 

The recipe makes about 24 meatballs / 4 servings, so that’s SIX MEATBALLS PER SERVING. Yes, please! I love the Yogi Berra quote when he’s asked how many slices he’d like his pizza cut into. He says, “Six. I couldn’t eat eight.” Cracks me up.

I love making these balanced meals now to make sure my macro nutrients are in check. It’s a challenge to cook with less fat (because butter really does make everything taste good…) but this recipe definitely accomplished that mission and I am very proud.Ā 

Let me know what you think if you try them! And tag me on Instagram if you do! @bakerstheory

Swedish Meatballs

January 10, 2020 1 Comment

Swedish meatballs with egg noodles here! I was so excited when Jim said heā€™d never had them before because heā€™s kind of a basic eater

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Garlic Beef Bowl

December 14, 2019 No Comments

I love Chinese food, and I am slowly teaching Jim the ways of Asian cuisine! (And he likes it!) Takeout can be expensive, though, but

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Sweet 'n' Spicy Glazed Chicken Meatballs

Alex
Juicy "grilled" meatballs tossed in a light sesame peanut glaze. Using a cast iron skillet to get a nice char on the meat, these are extremely flavorful and delicious! Perfect with roasted vegetables and a bed of rice!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Equipment

  • Cast iron skillet

Ingredients
  

Meatballs

  • 1 tsp Sesame seed oil
  • 1 lb Ground chicken
  • Ā½ cup Panko breadcrumbs
  • 1 tsp Soy sauce
  • 1 tsp Everything But the Bagel Seasoning
  • Ā¼ tsp Garlic powder
  • 1 tsp Mustard
  • 1 Egg lightly beaten
  • 1 tsp Seasoned rice vinegar
  • 1 tbsp Brown sugar packed
  • Ā¼-Ā½ tsp Hot chili sauce like Sriracha

Glaze

  • Ā½ tbsp Creamy peanut butter
  • Ā½ tbsp Soy sauce
  • Ā½ tsp Everything But the Bagel Seasoning
  • Ā½ tsp Mustard
  • 1 tbsp Seasoned rice vinegar
  • Ā¼ tsp Hot chili sauce
  • Juice of one lime
  • pinch Salt

Instructions
 

Meatballs

  • Heat a large oiled cast iron skillet on medium heat for about 10 minutes.
  • In a large bowl, combine all of the ingredients for the meatballs so it is thoroughly homogenous. Form into 1Ā½" diameter balls.
  • Place balls in the heated skillet. They should sizzle. Allow them to cook for 3 minutes, then turn them to brown on the opposite side. Cook another 3 minutes.
  • Flip to another side and then cover the pan with aluminum foil for 5-8 minutes, or until no longer pink inside. (Might have to slice one open to check!)
  • Transfer cooked meatballs to a shallow dish with the glaze in it and toss them to coat. Serve with rice and roasted vegetables!

Glaze

  • While the meatballs are covered and cooking, prepare the simple glaze.
  • In a small bowl, combine all ingredients with a whisk. Beat until smooth. Taste and adjust with salt if needed. Pour into a shallow dish.

Hot Turkey Sandwiches

by

The other day, my husband was describing one of his college volunteer trips and dropped the phrase “hot turkey sandwich,” and I don’t think I could tell you what he said after that. I was fixated.Ā 

Hot turkey sandwiches. Doesn’t that just sound amazing? It evokes memories of the State Fair, the Kentucky Derby, family barbecues, and lunch by the beach. So juicy and delicious.

Where to buy just turkey breast

Trader Joe’s. I don’t know anywhere else that sells regular ol’ turkey breast that doesn’t also include (a) an entire bird, (b) lunchmeat, or (c) meatballs. I bet you could find it at Whole Foods, but you’d probably have to fork over your Whole Paycheck for it.Ā 

You can of course use chicken breast, too, though you’ll need more filets of it. Turkey breasts are BIG. We used about 2 pounds of turkey breast (8-9 servings), and they’re about a pound each.Ā 

By the way, Dutch Crunch Bistro Blend chips are the bee’s knees. And these red grapes were so ripe they were ready to burst.

I thought about making this turkey sammy next level by making gravy to go on top, but that was more work than I was willing to perform. I settled for adding a bit of cream to the shredded turkey and wowweee.Ā 

On a whim, raspberry jam and mustard made up the condiments and it was SO yummy!

Hope you enjoy the heck out of these hot turkey sandwiches. Jim has already requested the recipe be placed in The Arsenal.Ā 

Nothing Fancy Tuna Sammy

March 26, 2021 No Comments

Another Friday of Lent. One more to go before Easter! Gosh, I am so excited for Easter. Chocolate bunnies, a pretty spring dress, (Jim looking

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Brie-L-T Sandwich

February 25, 2021 1 Comment

Some cheeses (ahem, brie) don’t lend themselves to being sliced.Ā Truly, the best way to serve brie or chevre on a charcuterie board is to take

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Hot Turkey Sandwiches

Like the State Fair or the Kentucky Derby. Hot, shredded turkey breast with a little touch of cream. It's basically the lunch of your dreams. It's also super simple. One of those throw-it-in-the-pot-and-walk-away recipes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 8
Calories 315 kcal

Ingredients
  

  • 2 lbs Turkey breast
  • 1 tbsp Olive oil
  • 1 tsp 21 Salute Seasoning Trader Joe's
  • 1 tsp Sea salt
  • Ā¼ tsp Black pepper
  • 1 tsp Better than Bullion chicken base
  • 1 cup Water
  • Ā½ Onion
  • 3 tbsp Heavy cream
  • 8 Hamburger buns
  • Mustard, cranberry jelly, Muenster cheese or other toppings

Instructions
 

  • Add oil to a medium pot on medium flame. Add to it the turkey breasts, then sprinkle the 21 Salute seasoning, salt, and pepper over the turkey. Place the onion half on top of the spices. Last, add the chicken base and water and cover. Bring to a boil and lower the heat, simmering for 3-4 hours.
  • Shred the turkey with two forks. Stir in cream.
  • Place oven rack 3-4" under broiler and then turn on the broiler. Butter buns and place face-side up on a pan. Place under the broiler for 3 minutes until golden. Use tongs to serve turkey on the buns. Top with mustard, cranberry jelly, and cheese, if desired.