Eclairs

https://natashaskitchen.com/classic-eclair-recipe-video/

Don't go by how ugly this picture looks it was the last moment photo with the last eclair.

If you have not checked out Natasha page you need to run over there right away. 

I added extra custard to mine because I feel it is all about the custard. 😊

Ingredients for Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

Ingredients for Pastry Cream:

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped, (or 2 tsp vanilla extract)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 pinch salt
• 4 large egg yolks
• 4 Tbsp unsalted butter, room temperature

For the Chocolate Glaze:

• 4 oz semi-sweet chocolate chips, *
• 1/2 cup heavy whipping cream

Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up. 

How to Make Choux Pastry

In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.

Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up. 

Pipe eclairs over baking sheet lined with silicone using a 1/2” round tip. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them 1 1/2" apart.

Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.

How to Make Pastry Cream:

In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.

In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color - it takes a couple of minutes but it will get there. 

Gradually (so the eggs don't curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.

Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool. 

With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.

How to Make Chocolate Glaze:

Place 4 oz of chocolate chips into a small heat-safe bowl. 
 Heat 1/2 cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over chocolate chips. Let rest 2 minutes then whisk from the center outwards until smooth sauce forms. 

Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off.

Chicken Scampi

 Natasha has some great recipes, I have been so happy with all the recipes I have made that I have been making her recipes daily.

https://natashaskitchen.com/chicken-scampi-pasta/#jump-to-recipe

• 12 oz spaghetti
• 1 1/2 lbs chicken tenders
• 1 1/2 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 Tbsp olive oil, divided
• 6 Tbsp unsalted butter, divided
• 3/4 cup dry white wine, chardonnay or sauvignon blanc
• 4 garlic cloves, (1 Tbsp minced)
• 1 tsp lemon zest, from 1 lemon
• 1/4 cup lemon juice, from 2 lemons
• 1/3 cup parsley, finely chopped
• Parmesan, freshly shredded to serve

1. Prep: chop, zest, juice, and mince all of your ingredients before you start cooking. Season chicken tenders with salt and pepper then dredge in flour.

2. Cook pasta: Bring a large pot of water to a boil and add 2 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.

3. Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.

4. Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.

5. Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti. Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded Parmesan.

Lemon Pound Cake

 This is a great recipe I got from Taste of Home. I added extra lemon juice and lemon zest. 

Also I did not feel the icing had a strong enough lemon flavor so I mixed Lemon juice with puwder sugar and added it on top of the cake also. 

I also made a few lemon loaves with the recipe.

1 cup butter, softened

3 cups sugar

6 large eggs, room temperature

6 tablespoons lemon juice

1.5 tablespoon grated lemon zest

1teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1-1/4 cups sour cream

ICING:

1/4 cup sour cream, room temperature

2 tablespoons butter, softened

2-1/2 cups confectioners' sugar

2 to 3 tablespoons lemon juice

2 teaspoons grated lemon zest

• 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
• 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3. For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake.

Irish Soda Bread

 

• 4 cups all-purpose flour, plus extra for raisins
• 5 tablespoons sugar
• 1 teaspoon baking soda
• 1½ teaspoons sea salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch diced
• 1¾ cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1.5 teaspoon grated orange zest
• 1 cup chopped golden raisins
  
  
  

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  Bake for 45 to 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.  Serve warm or at room temperature

Lemon Bars

I made these lemon bars to bring into work Monday, they were a huge hit. I cannot believe I forgot to take a photo.

I hope you give them a try and let me know what you think.

This recipe is from Natasha's kitchen with a few changes of my own.

For the Shortbread Crust:

• 3 cubes unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1.5 tsp vanilla
• 1 tsp butter extract
• 3 cups all- purpose flour
• 1/4 tsp salt

For the Lemon Filling:

• 7 large eggs, room temperature
• 3 cups granulated sugar
• 2.5 Tbsp lemon zest, from 
• 1 cup lemon freshly squeezed
• 1/2 tsp lemon extract
• 1 cup all- purpose flour
• Confectioners sugar, to dust
• 
  
• Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.

CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter, sugars. Add vanilla and butter extract, 3cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.

FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice, lemon extract and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.

BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.

Banana Bread

 This is Martha Stewart recipe with a little twist from me. I always add cinnamon to my banana bread. This bread was so good. Because it takes awhile to bake it gave the butter abrown butter flavor. I don't think it needs cream cheese frosting, I think that would make it too sweet.

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans
• **I toasted my pecans and cooled them before chopping and adding to the batter.

Instructions Chec

• 
  

  Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.

• 
  

  In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.

• 
  

  Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract until smooth. Frost top of cooled bread.

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," once the loaf is baked and cooled, halve horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half; slice and serve.