42 Tomorrow

So, at work we have to bring our own cakes for our birthdays. I wasn't in the mood to make a cake or cupcakes this year so I tried this recipe for Chocolate and Peanut Butter Struesel Bars from the SuGood Sweets Blog. I should have just made the cupcakes because this recipe was just as much work. I stupidly didn't read the instructions first. I just bought the ingredients. So, after you put a layer of peanut butter dough on the bottom, you put a layer of dark chocolate ganache, then you are supposed to roll the leftover dough into little pea-sized balls and it's supposed to be like struesel. I just ate one and they were still a little warm. They seem kind of dry to me. I don't think making pea-sized balls is equivalent to struesel, it just makes dry balls on top of ganache. I suppose I could have watched the oven a little more and not have let them get that dark but oh well, that's what I'm bringing to work for my birthday.

I think I'm going to unfollow that blog. The author said to go to some touristy bakery in Times Square and it wasn't that good. Then I made these and they were dry...

No, they aren't enchilladas...

For my dinner tonight I chose a recipe from Crepes : Sweet and Savory Recipes for the Home Cook by Lou Seibert Pappas, 1998. I don't know how long I've had this cookbook but I got it for Christmas one year and I don't think I ever used it.

The book was never really in any danger of being weeded from my cookbook shelf but I figured I would cook something from it since I never have. I used to be a real crepe-girl when I was in college. I really liked to make strawberry crepes for my friends. So, it was kind of a joy getting back to it. I'll have to make them more often. They are so good and tastey.

The recipe I chose was on page 55, Wild Mushroom Crepes. Well, you can't get wild mushrooms in the Ansonia, Connecticut Stop and Shop, so it had to be half fresh white mushrooms and half shitaki mushrooms. You fry up some shallots in olive oil then cook the mushrooms for a minute. It smelled so good when the mushrooms and shallots were together. Then after that you mix ricotta cheese, shredded gruyere, salt, pepper, an egg, and tarragon and then mix with the mushrooms. Then you roll the crepes and top with shredded parmesean and bake it for 15 min. They turned out pretty good. The recipe showed one crepe with a piece of salmon, but I just ate two crepes and that was my meal.

For the savory crepes, I used whole wheat flour. There were also other savory crepe recipes you could chose in the book. The only thing that was kind of a pain was you had to let the batter sit for 2 hours. I just made it last night and put it in the fridge.

Apparently there is a 2006 update for this book. I don't think I'll need it. The Wild Mushroom Crepes are still in that edition!

This counts as cooking something new....



I've been just cooking my usual dishes because it's hot and I don't want to plan anything that I have to stand over the stove or turn on the oven.

So, technically all I did was boil up some rice, cook up some chicken and open a can but I'm still counting it as something new. I was in the store a while ago and saw this can of Korma sauce in the Indian section. I always order Chicken Korma or Lamb Korma when I go to Coramandel my favorite Indian restaurant. I thought it would taste the same as the restaurant but it didn't. It was good but it wasn't quite Coramandel. I think I might stick to the restaurant for this dish for now on. For this dinner I went all out and got the Naan bread from the store. It was okay. I still like the restaurant better for that too.