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Skinny Margarita Rooster

Saturday, May 5th, 2012
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Skinny Margarita Rooster!

SKINNY MARGARITA ROOSTER

 

Several years ago I was introduced to a frozen cranberry-orange vodka infused slushy drink called the Red Rooster.  It inspired me to create several other variations of this make-in-the-freezer-overnight cocktail.

margarita rooster

Skinny Margarita Rooster!

 

SKINNY MARGARITA ROOSTER

 

64 OZ. SUGAR-FREE MARGARITA MIX ( I like Baja Bob’s– BevMo)

32 OZ. TEQUILA

8-10 OZ. FROZEN LIMEADE

SLICED LIMES FOR GARNISH

In a plastic gallon jug mix the margarita mix, tequila, and frozen limeade.  Put in the freezer overnight– the next morning stir the slushy mixture together.  slide the sliced limes down on the inside of jug for garnish.  Return it to freezer until happy hour!

Enjoy in a margarita glass with or without salt.  To lighten it up even more… scoop some of frozen margarita into a glass and then top with club soda!

 

     If you are looking for a great real estate agent in the Palm Springs area… let me  one for you!

                                                        

Kathy Schowe   760.333.8886  

Intero Real Estate Services in Old Town La Quinta     

 SchoweProperties.com☼ KathySchowe.comLivetheDesertlife.com 

        

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Banana Cream-Cheese filled Muffins!

Thursday, April 26th, 2012

Banana Cream-Cheese Muffins from Gary Danko!

I made these muffins this morning because I had some bananas ripe and ready!  They are from a recipe recreated from the Banana-Cream Cheese Muffins that Gary Danko gives to guests to take home from his world-famous San Fransisco restaurant.

I used all-purpose flour instead of cake flour to make them more like a muffin than a cake– and then sprinkled chopped marcona almonds on top!

Banana-Cream Cheese Muffinsbanana cream cheese muffins

Ingredients

For the filling:

For the cakes:

  • 1 1/2 cups plus 3 tablespoons cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick plus 2 tablespoons unsalted butter, at room temperature
  • 1 cup plus 6 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 3 very ripe bananas, mashed

Directions

Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixerfitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside.

Make the cakes: Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl.

Clean out the mixer. Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).

Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter. (The cups should be about three-quarters full.) Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.

     If you are looking for a great real estate agent in the Palm Springs area… let me  one for you! 

                                                        

Kathy Schowe   760.333.8886  

Intero Real Estate Services in Old Town La Quinta     

 SchoweProperties.com☼ KathySchowe.comLivetheDesertlife.com 

         

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Coffee Ice Cream lover? Try this Espresso Chocolate Gelato!

Thursday, April 12th, 2012

Espresso Gelato with Dark Chocolate Chunks

Espresso Gelato with Dark Chocolate Chunks

* I made this gelato and tried some before bed… it is delicious… but it did keep me awake!

espresso gelato with dark chocolate chunks!

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 4 shots espresso
  • 1/2 cup ground espresso beans
  • 2 cups chopped dark chocolate

In a saucepan combine the milk, cream, and 1/3 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. This can also be whipped by hand.

Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the espresso and espresso grounds. Stir in the chopped chocolate. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.

Yields 1 quart

     If you are looking for a great real estate agent in the Palm Springs area… let me  one for you! 

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Party Popcorn Recipe!

Sunday, April 1st, 2012

Party Popcorn Recipe … addictive and so easy!

PARTY POPCORN RECIPE!

 

I made this popcorn for a fun snack this weekend… and then packaged some up for clients– they loved it!

PARTY POPCORN RECIPE

Pop 3 bags of microwave popcorn.

Melt 1 bag of white chocolate chips in the microwave, heat for 1 minute and stir, then heat for 15 seconds and stir until completely melted.

Combine popped popcorn and white chocolate in a bowl and mix until coated.

Butter 2 cookie sheets and spread the popcorn on the sheets.

Sprinkle with cake decorations and sea salt.

Refrigerate until firm– then break apart and store in plastic bags in refrigerator.

It won’t last long. ENJOY!


     If you are looking for a great real estate agent in the Palm Springs area… let me  one for you! 

                                                        

Kathy Schowe   760.333.8886  

Intero Real Estate Services in Old Town La Quinta     

 SchoweProperties.com☼ KathySchowe.comLivetheDesertlife.com 

         

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TRIPLE-CARAMEL CAKE

Sunday, October 9th, 2011
TRIPLE-CARAMEL CAKE  

 

Directions:

1. Caramel Sauce: Put 1 1/2 cups of the sugar in a heavy medium saucepan over medium heat.

Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.  When all the sugar has melted and the caramel is very dark amber, remove from the heat.  Slowly add 3 cups of the cream, stirring constantly with a wooden spoon.

Be careful, as the caramel tends to boil upwards.  Don’t worry if the caramel hardens; it will melt as the sauce boils. Return the pan to the heat and keep the sauce at a gentle boil.  Stir constantly until the sauce is smooth and has boiled about five minutes.

Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch. Measure one cup of the caramel to add to the cake batter and refrigerate the rest.

2. Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan. Sift the flour, baking powder, and salt together.

With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy. Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.

Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.  Fold in the ingredients gently but thoroughly.

Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.

Cool on a rack for about 10 minutes and then unmold and cool completely on the rack.

3. Glaze:  Bring the rest of the caramel sauce to room temperature. When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.

4. Finish:  Whip the remaining one cup of cream until it holds firm peaks. Fold in the last third of the caramel gently, leaving streaks visible.

Serve on top of the cake.   (This caramel-whipped cream is great on pumpkin pie too!)       ENJOY!

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Pistachio & Honey Biscotti

Saturday, October 8th, 2011

This recipe is made without butter or oils– which makes a crunchy biscotti– and they will keep for 4-6 weeks in a sealed container.  I added dark chocolate chunks to half of the batter for a different taste!

4- Cups all-purpose flour 

2 teaspoons baking powder

1 teaspoon salt

11/2 cups sugar

1/2 cup honey

4 large eggs

1 teaspoon vanilla extract

1 lemon zested

2 cups shelled pistachios, if raw… roast on baking sheet for 15 min. and cool

 

1. Preheat the oven to 350* and adjust racks to the middle of the oven.

2. Line 2 baking sheets with parchment or a silpat.

3. Whisk the flour, baking powder and salt in a medium bowl and set aside.

4. Whisk the sugar  and eggs until they are a light yellow.  Whisk in the lemon zest and vanilla. Stir in the pistachios.

5. Sprinkle the dry ingredients over the wet and combine. ( I folded in about 1/2 cup of dark chocolate chunks to half the batter. )

6. Halve the dough, then halve again.  Scoop 2 portions onto the 2 trays and press into rectangular flat loaves about 11/2 high. Pat down with floured hands.

7. Bake for about 25 minutes or until the loaves are golden and just beginning to crack on top.  Remove from the oven and lower the temperature to 325*.

8 When loaves have cooled for about 10 minutes– slice them into biscotti cookies.  Place them back on the trays on their side and bake for 7 minutes, then turn them to the other side and bake for 7 more minutes.

9.  Make some coffee while they cool.  Enjoy!!

 

 

 

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Over-the-TOP Mac-n-Cheese Recipe

Saturday, July 23rd, 2011


OVER-THE-TOP MACARONI & CHEESE! This recipe makes a large baking casserole, and is perfect for a pot-luck or BBQ.


1 lb. Elbow Macaroni or tubular pasta, cooked al dente

6 tablespoons butter

1/2 cup flour

4 cups whole milk, warmed

1 teaspoon mustard, or mustard powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon freshly grated nutmeg

Dash of lemon juice

Dash of hot sauce, like Tobasco or Crystal

Dash of Worsestershire sauce

4 Cups grated cheese, cheddar is best

1 Cup of grated Romano or Parmesan

OVER-THE-TOP TOPPING

1 Cup of crushed potato chips

5 Slices of crispy bacon crumbled

1/2 Cup grated  Romano or  Parmesan

1/2 Cup chopped fresh parsley


Preheat the oven to 350 degrees and butter a large casserole dish.

Cook the pasta according to directions– leaving it al dente.

Melt the butter in a large sauce pan and add in the flour.  Whisk for a few minutes and then add the warm milk.  Keep wisking until it begins to thicken and begins to thicken.

Add in the mustard, salt, pepper, hot sauce, worcestshire sauce, lemon juice and nutmeg.  Stir in 3 cups of the cheddar and  and 1 cup of the Romano or Parmesan until the cheese melts.

Add the cooked pasta to the cheese mix and stir– pour it into the buttered casserole.

Make the topping– combine the chips, bacon, parsley, cheddar, and Romano or Parmesan.  Sprinkle evenly over the top of the macaroni cheese mixture.

Bake for 30 minutes– then remove and cool for 5 minutes before serving.

Enjoy!

 

If you are looking for a great real estate agent in the Palm Springs area,

Let me GOOGLE one for you!

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Happy Slaw with Special Dressing

Wednesday, June 22nd, 2011

Happy Slaw with Special Dressing

 

 

I posted this photo tonight on Facebook and had many requests for the recipe– I think slaws are a great way to be creative  with a fun, crunchy, great summer side dish.

Combine:

Your favorite cabbage + red or yellow and/or green onions,  +  your favorite herb… cilantro, basil, or dill, + your favorite nut– almond, walnut, or peanut + grapes or raisins.

BE CREATIVE + HAVE FUN!

 

 

Happy Slaw Special Dressing

2 TBL  apple cider vinegar

1 TBL dijon mustard

1 TBL  sugar

pinch of salt, pepper

2 TBL extra-virgin olive oil

2/3 CUP sour cream

2 TBL chopped herb that complements herb in salad

Whisk apple cider vinegar, Dijon mustard, sugar, salt & pepper.  Drizzle in olive oil, while whisking to form an emulsion.  Then mix in sour cream and herb that goes with herb in salad.  Let it sit for an hour if you have time.  Mix in with chopped slaw– don’t overdress!  Can be mixed and combined with slaw an hour ahead!  Enjoy!

 

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MISO-GLAZED SALMON with WILD RICE

Sunday, June 19th, 2011

Miso-Glazed Salmon with Wild Rice


1 CUP WHITE MISO (Brown, Red, or Barley ok too!)

1 CUP SUGAR

1/2 CUP SAKE

4 8oz. SALMON FILETS

Wisk the miso, sugar and sake together.  Place salmon filets in zip-lock bag with the marinade.  Refrigerate for 1-4 hours.  Remove filets to a broiler pan or cookie sheet.  I use one with a Silpat non-stick mat.  Spoon some marinade over each filet and broil until bubbly and brown– usually 5-7 minutes.  Do not overcook!

 

WILD RICE

1 CUP WILD RICE, OR WILD RICE MIXTURE

2 CUPS GOOD CHICKEN BROTH

2 TABLESPOONS BUTTER

PINCH OF SALT

Bring rice and broth to boil, cover and simmer for 50 minutes.  Fluff with fork, let rest for a few minutes and then serve!

Bon Appetiti!

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Coconut Shrimp with Wild Rice

Wednesday, June 8th, 2011

COCONUT SHRIMP WITH WILD RICE

Ingredients

SHRIMP

1 lb. peeled raw shrimp

1/4 cup coconut milk

1 lime squeezed + zest

2 tablespoons soy sauce

2 tablespoons vegetable oil

3 cloves garlic sliced

2 tablespoons grated fresh ginger

1 or 2 fresh jalapenos chopped

5 Basil leaves chopped

salt & pepper

Marinate shrimp in mixture for 20-minutes to 1 hour.  Drain shrimp and sautee until pink, remove from pan and then return marinade to pan.  Bring to boil and reduce, and then combine over wild rice.

RICE

Wild Rice Mix from Trader Joe’s

1 cup rice

1 1/2 cups chicken broth

1/2 cup coconut milk

2 tablespoons shredded coconut

Bring rice to boil and then simmer for 50 minutes.  Add shredded coconut. Let rest for 10 minutes.

Garnish with sliced almonds, fresh cilantro and sliced scallions!

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