Silken Chocolate Walnut Tart

Sometimes you make something and you know it came out wrong. The thing is this dessert taste so good. It should have been silky. Mine was not. It should have more crust on the sides. Mine did not. Mine was like a delicious brownie on a tart crust.

When I was making this dessert, I had a feeling my tart pan wasn't large enough. So I had the brilliant idea of placing a parchment lined cookie sheet under my tart. I am glad since my tart did run over.

If you make this dessert, you should use a 10 inch tart pan. I even saw a 10 inch heart shape pan. I recommend this dessert for Valentine's Day. Since I made this dessert with the toasted walnuts, my honey would have know it wasn't for him but for me. Alright, I made this for the children and me! Also you can easily adapt the crust to make this a gluten free dessert and it would be worth making it.

Please check out the recipe and the other Project Pastry Queen members posting here.

Buttermilk Corn Bread

I will admit that I love Jiffy's corn muffins in the little blue box. If I am going to make chili, I'll cheat with the corn muffins. My Dad would say that isn't cornbread. He is a Southern. At Thanksgiving, his family serve cornbread stuffing. My Mother is a Northern and I live in Maine. I make bread stuffing at Thanksgiving. What I'm trying to tell you is I like my cornbread sweet. Growing up, my Dad would make us cornbread in a cast iron skillet and it was good. I make it from a box.

The reason why I'm telling you this is because I went ahead and made corn bread from scratch. I did. Guess what? It was good. I even offered my Dad some. I would never think about offering my Dad Jiffy cornbread. I want to live. How do you like your corn bread? I guess I should ask if you eat corn bread? 

Buttermilk Corn Bread
1/2 cup butter
1 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp salt

Directions:

1. Preheat oven to 375 degrees F.
2. Grease an 8 inch pan.
3. Melt butter in a large skillet.
4. Remove the skillet from the heat and stir in the sugar.
5. Quickly add the eggs and beat until incorporated.
6. In a small bowl, combine the buttermilk and baking soda.
7. Stir in the buttermilk mixture to the sugar butter mixture.
8. Mix in the cornmeal, flour, and salt until well mix with only a few lumps remaining.
9. Pour the batter into the prepared pan.
10. Bake for about 30 minutes or until the toothpick inserted in the center comes out clean.

Recipe adapted from all recipes.

Did you already know............
-Jiffy is owned by Chelsea Milling Company in Chelsea, Michigan. 
-The Chelsea Milling Company has been family operated since the early 1800s.
-In 1930, Mrs. Mabel White Holmes' twin boys brought two motherless boys to her home. Mrs. Holmes noticed the boys were eating "frightful looking sandwiches" and had the idea of making a mix that would be easy to make. Her husband thought it was a great idea and started to produce the mix at the Chelsea Milling Company.
-When Mrs. Holmes was growing up, their cook would say the "biscuits will be ready in a jiffy".

Boston Baked Beans

It is funny how certain foods make you think of someone close to you. When we would go to family gatherings, my Nana would bring her baked bean pot full of Boston baked beans. It was a tradition. Any time I have baked beans, I think of her even though she is no longer around. I will admit this recipe is close to my Nana's recipe but not quite what I remember. The recipe is very good.

I hardly ever use dry beans. I normally will buy a can before the dry just because it is more convenient. Growing up, my Dad always cooked using dry beans. I never watched him prep the beans. I just knew he started the beans the night before. The first time I went to prep dry beans; I had to call my Dad since I had no clue. I didn't realize they had to soak overnight then cook them then recook them. What? Now, I just follow the directions on the back of the package. I liked it better when my Dad did all the work. Don't you sometimes miss the convenience of being a kid?

Boston Baked Beans
2 cups navy beans
1/2 lbs bacon
1 onion, finely diced
3 Tbsp molasses
1 Tbsp salt
1/2 tsp ground black pepper
1/4 tsp dry mustard
1/2 cup ketchup
1 Tbsp Worcestershire sauce
1/2 cup brown sugar

Directions:
Clean and sort through the beans. 
Soak the beans overnight in cold water.
Simmer the beans in the same water until tender for about 1 hour or longer if needed.
Drain but reserve the liquid.
Preheat the oven to 325 degrees F.
Arrange some of the beans in a dish/bean pot. Layer bacon and onions on top of the beans. Continue to layer first with the beans followed with the bacon and onions.
In a saucepan, combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce, and the brown sugar.
Bring the mixture to a boil and pour over the beans.
Add the reserved liquid over the beans to cover the beans. 
Cover the dish and cook for 3 to 4 hours. Remove the lid after a couple of hours and add more liquid if needed.

Recipe adapted from All recipes. 

Did you already know.........
-Boston baked beans tend to be sweetened with molasses or maple syrup.
-Before the Pilgrims arrival, Native Americans sweetened their beans with maple syrup.
-The Pilgrims and Puritans did not cook on Sunday to observe Sabbath. They would cook their beans on Saturday and leave them in the oven overnight so they were able to enjoy them hot the next day.

Coleslaw

Coleslaw is one of those foods you like a certain way. For me, I have to be in the mood for it. I like mine a little sweeter than tangy. My husband likes coleslaw a lot but he loves mayonnaise. Yes, he will eat raw cabbage but only if there is a lot of mayonnaise. 

I think the best way to have coleslaw is with barbeque or a picnic. I prefer the picnic but there is too much snow outside and I figure we will have to wait. We have held a picnic in the living room but we have a crazy dog and I think it just wouldn't be pretty. I will admit I did not shred the cabbage but I bought the coleslaw package. It is faster.

Coleslaw
1 cup of mayonnaise
2 1/2 tsp sugar
1/2 cup cider vinegar
2 tsp celery seed plus a little more for garnish.
1/2 medium head cabbage, finely shredded
1 medium carrot, shredded
salt and pepper to taste

Directions:

1. Mix the mayonnaise, sugar, cider vinegar, and celery seed in a large bowl.
2. Add the shredded cabbage and carrots. 
3. Toss well.
4. Taste and if needed add a little salt and pepper.
5. Top with additional celery seed for garnish.
6. Chill for at least half an hour and enjoy!

Recipe from Jen of Sweet Morris.
 
Did you already know.....
-Coleslaw word is from the the Dutch word koolsla which is cabbage salad.
-The Ancient Romans prepared a similar dish with cabbage, eggs, vinegar and spices.
-Another name for coleslaw is cold slaw or slaw.

Baby Back Ribs

My son kept asking for me to make baby back ribs. I do not recalling if he had ever had baby back ribs before. Why he wanted them? I have no idea. Then we went out to eat and my oldest daughter order ribs. It isn't something she normally orders but she was nice enough to share with my son. Well, he loved them. So, my son has continued to ask for me to make them. I broke down and did it. He told me I did a good job. Guess what he wants me to make him for his birthday meal?

I have never made baby back ribs. I asked the young butcher at the counter about them since I had no clue. He brought me over to the beef section. Luckily, my husband had asked the person packaging the meat section and he was able to give us baby back ribs. See how knowledgeable I am since I couldn't even tell you if baby back ribs was beef or pork. I learned it is pork.

This week I am going to blog the meal I made in sections. So today will be the baby back ribs. Tomorrow will be the coleslaw then followed by baked beans and corn bread. You will need to start the ribs and beans the night before. It is a perfect Sunday meal. Enjoy!

Baby Back Ribs
Dry Rub
4 Tbsp brown sugar, tightly packed
1 Tbsp salt
1/2 Tbsp chili powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp Old Bay Seasoning
1/4 tsp thyme
1/4 tsp onion powder


1 rack of baby back ribs
1 bottle of barbecue sauce (I used Jack Daniels Original No. 7)


Directions:
Combine all the dry rub seasonings in a bowl. 
Place the ribs on a large piece of aluminum foil with the shiny side down on top of a baking sheet.
Rub down the ribs on both sides with the dry rub. 
Cover the ribs with half the barbecue sauce. 
Place the baking sheet with the ribs inside the refrigerator over night.
Preheat the oven the next day at 300 degrees.
Cook the ribs for 2 1/2 hours and the internal temperature is 160 degrees.
Remove from oven and brush with the remaining barbecue sauce.
Let the ribs rest for 10 minutes before slicing.


Recipe adapted from Alton Brown.

Did you already know.........
-Other names for baby back ribs are pork back ribs or loin ribs.
-Piglets are not used to make baby back ribs but the name is from the where the shorter ribs are found on the hog.
-Baby back ribs are meatier than spare ribs.