Dessert Before Dinner?!

Ok not really, not that it's never happened, just not today!  After coming across a fantastic little mini red velvet cupcake on Saturday, all I wanted was to make a red velvet cake. 

I am notorious for screwing up when baking and I have never made a red velvet cake or any cake from scratch for that matter.

In preparation, I went for a run on the beach.  Not in mental preparation, in preparation to eat a couple pieces.

Cake
2 1/4 cup unbleached flour
1 1/2 teaspoon baking soda
1 cup buttermilk (which can be substituted with 1 tablespoon white vinegar and the remaining cup filled with milk)
1 teaspoon vanilla
2 large eggs
2 tablespoons cocoa powder
2 tablespoons (1 ounce bottle) of red food coloring
1 1/2 sticks of butter
1 1/2 cup of sugar

First I combined softened butter and sugar.  On the side I mixed the eggs, buttermilk sub, and vanilla together.  In ANOTHER separate cup I mixed two tablespoons cocoa and food coloring.  I then combined the butter and sugar with bother the buttermilk mixture and the flour and baking soda.  Lastly, I put in the red cocoa combo and WOW was it bright!

I baked two 9 inch cakes at 350 for about 15 minutes.

Frosting

1 8oz brick of cream cheese
half a stick of butter
2 cups confectionary sugar
a splash of milk (legit tiny amount, wasn't in the recipe, I put it in to this our the frosting a little)

Combine all the awesomeness.

I didn't frost the entire thing because Nick doesn't have a sweet tooth.  Success!!

On to making dinner. 

Tomato and Thyme Fish
olive oil
half an onion
half a LARGE tomato - or just one reg size one
1 teaspoon brown sugar
1 teaspoon soy sauce
1 lb tilapia

Brown the chopped onions in the olive oil.  Add the chopped tomato and let that cook for 5+ minutes.  Add the brown sugar and soy sauce and let that cook for a couple more minutes.  Then cook the tilapia in the sauce. 

The meal was so good, I passed out for a half hour after.  SO GOOD!

So, while all of you have a bad case of the Mondays, don't forget, I'm off and making some delicious dinner for you check out!!

Something New and DELICIOUS from Leftovers

Soooo, this is obviously a little late but I had to get in a couple posts this evening, because honestly, I am becoming QUITE the cook.

Seafood Stew started out as just that, but turned into an AWESOME seafood sauce over pasta with the water from Valentine's dinner  (lobster clambake) and the remaining clams.

olive oil
1 medium chopped onion
2 large garlic cloves
2/3 cup chopped parsley
1 large chopped tomato
1 6oz can of tomato paste
3 cups of the remaining water from the clambake (can be substituted with clam stock)
1 cup of white wine
1 lb tilapia
oregano
chili pepper flakes
thyme
pepper

Saute the garlic and onion in the olive oil (enough to cover the bottom, plus an extra splash).  Add parsley.  Add the tomato and tomato paste and let the tomatoes cook down some. Chop the fish into 1 inch cubes.  Add the white wine, the clambake water and the fish.  Lastly, add a dash of chili pepper and then oregano, thyme and pepper to taste.  Cook until fish is cooked through.  I found that it tastes better cooking longer, like a typical sauce. 

My work station!

Nick seemed surprised and how good this was!  The original recipe I used was a little different and called for a more expensive fish but why since its going into sauce/stew, ya know?

Oh yea, definitely serve sprinkled with parmasan cheese!!

Valentine's Dinner!

What a month, broken oven, Nick was gone for at least 2 weeks, we had visitors (<3 which a gluten free option of  clams in white wine and tomatoes was born)  and finally things are back to normal.

We did another version of the Lobster Clambake from our January, Christmas dinner. 

2 Florida lobsters (they don't have claws!)
2 ears of corn
8 fingerling potatoes (or whichever, just tiny potatoes)
1 lb of clams
4 celery stalks

We used the cleaned husks from the corn again.  Fill a pot of 3 to 4 inches of water and lay the corn husks in the bottom. Put the two lobsters on the husks and arrange the potatoes and corn on top.  We then stuffed the celery around it so the clams could steam on top.  Cook for about 20 to 30 minutes until the clams open.

PLEASE check out how much lobster tail meat, OH. MY. GOD.  It was so good.

I had spent the whole day doing sugar cookies, which I will eventually post the recipe to, but I OBVIOUSLY wanted more desserts.

Chocolate covered strawberries, yes please.

I boiled about 3 inches of water and put that bowl in the boiling water.  I mixed the melting chips in 2 tablespoons of butter and a splash of milk. 

Wash and make sure the strawberries are completely dry. Dip them and cover them with chocolate, then they should be placed on wax paper so not to lose the bottom layer of chocolate.

Hope you all had a Happy Valentine's Day!!

 oh! P.S. Do not pour out the water from the clambake!  We made seafood stew today with it, which you will see soon!!