VOTING TIME!!! NOW, WE HAVE A WINNER!!!!

Today everyone will have a chance to vote from the top eight recipes. It is quite simple. Just leave a comment below on which recipe you would most likely make. Remember: just choose one.


Here are the recipes:





Almond Crusted Mocha Cheesecake from SulaBlue


Coffee Roasted Cornish Hens- gopinath


Coffee Ice Cream - Megan


Chocolate Toffee Bars- Cookin' Canuck


Chocolate Cake- Nags


Ginger Coffee Gravy-applecrumbles


Cafe Cream Shortbread-Lori


Chocolate cupcake and The Essence of Coffee Hazelnut Dream Cake-Trish4Gsus





If you would like the entire recipe it is at the bottom of my page in the comment section. Tonight the winner will be chosen.
I want to thank everyone for entering. Everyone had great ideas!!!

Good Luck!!!!!



THE WINNER IS LORI AND HER AMAZING SHORTBREAD!!!!!

I want to thank everyone for entering. The recipes were unique, flavorful and truly inspiring. I also want to thank everyone who took the time out of their day to vote. I greatly appreciate it!!!

Congrats to Lori!!! The Bodum Press is a wonderful product!!!

Le Creuset Pans: A kitchen must have.

I received two Le Creuset Pans. Let me just say, it was love at first glance. One of the Le Creuset products I received was a Tri-Ply Saute Pan (Used in my risotto below and I used it for my Pineapple Upside Down Cake posted) and it was phenominal. Le Creuset is from a french town Frenoy-Le-Grand. It began making these amazing kitchenware in 1925. Le Creuset is one of the best manufacturing companies in its field and it believes so highly in their product that most kitchenware comes with a Lifetime Guarantee. One of my favorites, the Tri Ply Pan means that it is made using a triple layer system. It has one layer of aluminium laying in between the two layers of stainless steal. This Tri Ply layer is throughout the entire pan which give it the excellence in heat conduction. There is a few must knows about Tri Ply pans. Tri Ply pans are usable on all hobs and all convention ovens up to 400 degrees. Tri Ply pans are energy saving because they only need medium heat. The best part about Tri Ply Creuset Pans is they come with a lifetime guarantee with all uncoated pans!! Not only do you get an amazing product, but the company is so faithful in their product that it contains this Lifetime Guarantee. What more can you ask for?

The second pan that I was given was the Le Creuset Enamelled Cast Iron Pot. Wow! It works wonders. I used it in my Saffron Roast Potatoes and Pork Tenderloin which is posted below. Le Creuset Enamelled Cast Iron is covered in a extremely durable enamel finish even on the handles. The Le Creuset Enamelled Cast Iron comes in a vast amount of sizes and colors. It is suitable for the range and the oven up to 375. The Enamelled Cast Iron can hold its heat which allows it to cook food on a low to medium heat. It also keeps food cold. It you put the Cast Iron in the fridge with a fruit salad, pasta salad or Gazpacho it will keep it cool for a picnic outside. It is very versatile. I will give you a list of food that taste wonderful with this amazing pot: soups, roast (Which you see in my pics below. I used on the stove top and the oven. It worked wonders), rice, casseroles, desserts, cakes, breads, fruit salad, pasta salads, and so on and so on. I will use mine on a regular basis.

Overall, I am very elated with Tri-Ply Saute Pan and the Le Creuset Enamelled Cast Iron Pot. I have used them all week with a variety of meals. I wanted to give an honest opinion of their product. I used the Tri-Ply for risotto and even to bake a Pineapple Upside Down Cake. The Cake turned out even and unbelievable. I used the Enamelled Cast Iron for a roast and it turned out tender and evenly cooked. Every meal I have cooked using this product has left us satisfied and craving for more.

Shrimp Tempura and California Rolls for my Husband

Let me start by saying, I love California Rolls and Tempura Rolls. My husband I use to eat them twice a week when we first moved to Florida three years ago. I have admit it is much easier to make then I thought. My husband did not believe I could do it. He actually told me not to even bother. Which of course made me more desperate for the perfect roll. When I finished and gave him his first huge plate of shrimp tempura rolls he was elated. He could not believe how well they turned out. The rolls where just like any sushi shop. I will make these again and again. They are healthy, satisfying, fresh and so so yummy! Enjoy!

STICKY RICE

1 cp. sushi rice

1 1/4 cp. cold water

1/3 cp. vinegar

2 TB sugar

1. Rinse the rice. Add it to a pot with the cold water. Bring to a boil and then turn it down until simmering. Simmer for 20 minutes. Add to a cool pan and toss (Cook vinegar and sugar in a bowl and microwave until sugar is dissolved) with the rice and vinegar mix. Cool.

California Rolls

3 cps. sticky rice

4 sheets of sea weed

Cucumber (Skinned, De seeded, and cut lengthwise)

Crab (cut Thin and Lenghtwise)

Avocado (Cut thin and Lenghtwise)

I used this site to learn how to roll: http://whatscookingamerica.net/Appetizers/CaliforniaRoll.htm

You take the bamboo roller and place plastic wrap over top. Lay the sea weed sheet on top. Add about 1 cp. of sticky rice. (Wet fingers) Push the rice down over top of the sea weed and leave about and inch at the top to seal. When you are down pressing the ride down flip it over. Put one or two cucumbers, one or two crab, and one or two avocados in the middle. Then Roll.

I refridged when I was done (without cutting) and waited until all the rolls where made then I brought them all out of the refridge and cut them.

Any questions ask!!!!

Shrimp Tempura

3cps. sticky rice

4 sheets of seaweed sheets

8-10 shrimp tempura

1 avocado (sliced thin and lenghtwise)

Follow the same directions as above for the rolls

Shrimp Tempura

20-30 shrimp

2 cps. tempura batter (Usually found in the seafood Section)

Follow the directions on the back of the box but instead of using water use Soda Water. It adds the extra crunch and it taste so amazing. I think my husband ate 20 of these by themselves.

1 quart of veg. oil.

1. Batter a few at a time with tongs and add to the hot oil. If you are using it in the rolls. you have to straighten by breaking the back of the shrimp a little. Make sure it is very straight before putting it in the batter and then frying.

Once again, if you have any questions just ask!

Enjoy!!!!!!

Saffron Roasted Potatoes and Pork Tenderloin

This was really simple. I wanted to makes something quick and comforting. I always see saffron rice....why not try saffron potatoes. I must say, this turned out better then I could of imagined. So much flavor and not to mention the amazing color of the potatoes.

This was comforting, simple and an amazing dinner. I hope you try it. I must admit, I was a recipe follower until I started this blog and now I have been creating a lot of my own meals. This one in particular, I am very proud of.

SAFFRON ROASTED POTATOES AND PORK TENDERLOIN

1/2 stick of butter

1 lg. onion

4 lg. Yukon gold potatoes

salt and pepper

1 heaping tsp. of saffron

2 TB mustard + 2 TB mustard

2TB apple cider vinegar

1 package of sazon ( Sazon package are found in the Mexican section)

1 pork tenderloin (I tied the pork tenderloin)

1. I added the butter and let it melt. I added the onions and a little salt and pepper. When translucent I added the potatoes and a little more salt and pepper. When a little soft, I added the saffron, apple cider vinegar, and mustard into the potatoes and toss.

2. Rub the pork tenderloin with the rest of the mustard and salt and pepper. Add to the pan. Add the package of sazon on top of everything

.

3. I cooked on 350 for 1 hour and 15 minutes.

Sausage and Summer Vegetable RISOTTO

Sausage and Summer Vegetable Risotto

My husband loves sausage and risotto because of this I decided to try and combine all of his favorites into one dish. This turned out so amazing. I love the creaminess of the risotto combined with the spicy sausage. What really helped with my dish is I received new Le Creuset Tri-Ply Pan and it ROCKS! It made cooking risotto so easy. It retains its heat and works an amazing ways. Whoever owns Le Creuset Pans know what I am talking about. I will never use anything else.

Anyway, this is the perfect summer meal it light and contains all the flavor of summer. I hope you try it!! Enjoy!!!

4 Tb oil

4 TB butter

1 lb hot sausage

1 vidalia onion

1 red pepper

4 garlic cloves (Minced, I grated mine with the Microplane)

1 small zucchini

1 tsp. crushed red pepper

1 15oz can of fire roasted tomatoes

2 cps. risotto

6 cps. of White Wine and Herbs Chicken Broth (New!!! This Broth rocks!!!)

salt and pepper

1/2 cp. fresh parm

1/2 cp. fresh basil

1. First of all, I cooked the sausage by browning all sides. I let it sit 15 minutes and then cut it into thin angles slices. I then browned them. My husband likes them a little crunchy. I put that a side.

2. I added oil and butter to my Le Creuset pan and let it get hot. I added the onions and peppers and cooked for a few minutes. I then added the zucchini, garlic, and crushed red pepper. Cooked about 5 minutes. (until soft) I then added the 2 cups of rice and tossed to coat with the butter and oil.

3. At this point I added the broth 1/2 a cup at a time. I continued to stir. DO NOT STOP. This makes the risotto creamy. When all of the broth is absorbed I add the next 1/2 cp. of broth. I continue this step until the risotto is soft and creamy. I then added the tomatoes, cheese, and sausage. Toss and cook for a few minutes. Add the fresh basil at the end.

Serve warm

ENJOY

Angel Food Cake with Three Berry Syrup and Homemade Whip Cream

My husband favorite is Angel Food Cake. I make it on a regular basis. This time I picked up blackberries and blueberries from the farmers market so I decided to make a syrup from the berries and of course make the homemade whip cream. (I never buy whip cream any more. As long as you keep Heavy Whipping in the fridge....You can make whip cream whenever you want)

This turned out really good. Can I just say, After I was done using the whip cream and syrup I folded it together. It tasted like a berry mouse!!!! It was so yummy!!! I could of ate it by itself!!!!

Angel Food Cake

(The best Recipe ever is on Allrecipes.com)

12 egg whites

1 cp. King Arthurs Flour (What you have on hand)

1 1/4 cp. powdered sugar

1 1/2 tsp. creme tartar

1 1/2 tsp. vanilla

1 cp. sugar

1/2 tsp. salt

1. Let the egg whites sit for 30 minutes. When ready beat the egg whites. Add the cream tartar, vanilla, and salt. Beat. Add the sugar 1 Tablespoon at a time.

2. Sift the flour and powdered sugar together and then fold 1/2 cup at a time.

3. Grease the tube pan. Add the batter 1/2 cp at a time. Swirl with a butter knife in the batter to get the air bubble out.

4. Bake on 350 for about 45 minutes.

Three Berry Syrup

1 1/2 cp. blackberries

1 1/2 cp. blueberries

1/2 cp. strawberry jam (I made homemade jam)

1/2 cp. sugar

3 TB corn starch

1 cp water

1. Boil everything together until it thickens. I put the syrup through sifter to get the chunks out.

Whip Cream

1 cp. Heavy cream

1/4 cup. powdered sugar

1. Beat until thick. (Don't over beat it will turn to butter)

Simple and Healthy Veggie Dip

This is so simple and I am sure I am not the first person to come up with this. But I had to post this because it tasted so wonderful, it was simple and it is healthy. I was looking for a yummy and healthy snack and I had more Oikos Plain Yogurt. I took a packet of Ranch mix and added into the Plain Yogurt. I added about a little at a time and tested the yogurt at the taste I liked. I used about 16 oz. of Nonfat Greek Plain Yogurt and used one bag of Ranch mix. Let me just say, this was so satisfying and so yummy. Next time you need a good and healthy snack give a try.

While I was eating this dip, I thought it would taste wonderful with a salsa and cheese layer dip.

If anyone would enjoy that for a healthy alternative.

I hope you enjoy!!