Double Chocolate Pudding Pie - CEiMB

I was late for TWD and I am late again for CEiMB. What a slacker I am!! But this was actually made on Thursday. I just didn't get around to eating, taking photos or posting about it until Friday and today. Better late than never.

This pie was chosen by Tessa at Handle the Heat. When CEiMB was in the beginning stages the banana cream pie was chosen. I think this chocolate pie of Ellie's was better than the banana cream one. Both of them are a tad gelatiny for me though. It is not bad...but I am certainly not running to the refrig to eat the leftovers!

You can find the recipe HERE or HERE. Be sure to check out all the other CEiMB participants as well.

The only modifications that I did to the recipe was substitute dark chocolate cocoa powder and used 1.5 cups of 2% milk and 1/5 cups of skim.

You Capture. Nature

I took all these nature pictures while we were out for a bike ride with the kids tonight. Sorry there are so many. I had a hard time deciding which ones I liked the best.

Make sure to head over to Beth's to see how everyone else captured 'nature' this week.

Parisian Apple Tartlet - TWD

I am late with this one. I realize that today is Wednesday, not Tuesday. We have been so busy with last day of school stuff, cleaning the house, etc. I made this tonight.

The recipe was chosen by Jessica from My Baking Heart. You can find the recipe HERE. Her pictures are great and her tartlet looks fantastic.

My tartlet was not so pretty. I went with a puff pastry made from scratch. I really wish that I would have just used the store bought stuff though. I may try this again at some point. It was really simple and would be so easy just to put together with some frozen Pepperidge Farm puff pastry some night after dinner. I used this recipe for puff pastry that I found from reading the TWD P&Q. It was OK. Maybe a little bland and very greasy right after removing it from the oven. I had to place the tartlet on a paper towel to attempt to remove some of the grease. I also read the directions wrong and cut my fuji apple into smaller pieces than necessary.

This would have been better if I hadn't of run out of vanilla ice cream to put on top. Ben didn't care for it. My sister and her boyfriend thought that it was good. They gave it a 7 or 8 rating out of 10.

Greek Celebration Bread

This bread is also known as Artos bread. It was the 2nd bread that was baked for the BBA Challenge. Some who made the bread got really fancy and put dried fruit or nuts in it. Some made theirs into fancy braids. I just stuck with the plain version.

This was really fun to make and I have discovered that I enjoy making bread. I made it last weekend and determined that I should have halved the recipe. This makes a huge loaf of bread. It was monstrous! I put together the poolish the night before as the starter. It is a sweeter bread with a bunch of spices (cinnamon, allspice, nutmeg) and honey. I brushed the top of the bread when it came out of the oven with honey, lemon and sesame seeds.

The bread was delicious. It was soft and worked perfectly for french toast that the boys inhaled. Everyone really liked it.

This weekend I may attempt to make bagels. We'll see?

You Capture. Feel.

Check out how all the others captured 'Feel' at Beth's. There are some really good ones!

Cinnamon Squares - TWD

Cinnamon squares while baking = house that smells like a Yankee candle factory!

These cinnamon squares are wonderful! Not only did they make my house smell divine while baking but everyone really enjoyed them. Especially Brock, who inhaled them. He even requested that I make this "cake" for his birthday! I was quite surprised that he liked them as much as he did. There was a lot of cinnamon and coffee flavor. Especially for a 5 year old.

Tracey from Tracey's Culinary Adventures was the TWD chooser this week. I'll admit that I wasn't too excited to make these cake squares. I didn't think that the picture in Dorie's cookbook (pages 210-211) did them justice. But, they sure were a hit.

This recipe is easy and doesn't require a lot of thinking. Just the kind of recipe I really like. I used a mixture of semi-sweet and bittersweet chocolate throughout.


Next Tuesday: Parisian Apple Tartlet

Chicken Turnovers

I have had this recipe bookmarked for quite some time. I found it at 3 Sides of Crazy and thought that it looked fun and tasty. Tamy has her recipe posted HERE and I will also post it below.

Here is my salsa, guacamole, green onions, chicken and cheese.

I did find this recipe a little time consuming, probably because I had to make the guacamole, shred the chicken and roll out the biscuits before stuffing. Good thing that Ben agreed to help me or it would have taken me much longer.

Here are the turnovers almost ready to be cooked.

And the finished product!


Chicken Turnovers

2 cups shredded cooked chicken (I used a rotissiere chicken)

1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole (see notes below)
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

Preheat oven to 375 degrees.

Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.

On a floured board between wax paper layers, roll out each biscuit to about double the original size. Fill each biscuit with chicken mixture and fold over into a moon shape. Press the edges firmly to seal. Bake 20 minutes or until golden brown. Serve with a side of sour cream and salsa for dipping.

For the guacamole, I searched for a simple one at FoodGawkr. I love this site! I used this recipe and made some modifications, such as halving the recipe. I also used regular salt instead of Kosher. It was good...but I prefer my own recipe that includes jalapenos and cheddar cheese. But for the turnovers and this recipe it was perfect.