teacher by day - chef by night
To create this meal I litterally just threw tomatoes in the blender & thought about flavors. Then pureeded batches of tomato & friends went into the pot to be heated/reduced/tasted/enjoyed. Perfect with a quick quesadilla on the side to finish off the “Mexican Tomato Soup & Grilled Cheese Dinner” theme.
Survey says: Rich thought it was a little “earthy tasting” (but he hates beets). My Grandmother called me when she was eating the leftovers I gave her and was “Oohing & Aahhing” over it (love you Grandma). Mom & Dad were both very impressed & thought it was better than they were expecting!
I am so glad to be back in the classroom and see all of the excitement that my students have as we start this new school year. I’m completely re-energized as we start and see so much new potential with the year and the direction things are going in my building!
Starting this year we are one of less than 600 or something schools who are doing the “Leader in Me” program based on Steven Covey’ “7 Principles of Highly Effective People” but this is based on taking that approach (which I highly recommend to anyone to try, so amazing) with students. They seem to be really enjoying it & I’m loving it too!!
My students also inspire me to be the best that I am and always keep me on my toes. They make me proud and happy and all of that warm-fuzzy stuff!! I was telling them about me (did you know – teachers are real people too and we don’t sleep in our classroom!!?) and they were “ooh-ing” and “ahh-ing” over a few pictures that I showed them from my Teacher by Day – Chef by Night blog.
It made me feel really proud of what I have done here. I also loved talking about my wonderful dogs, my love for my family (& adopted family/siblings), enjoyment of cooking/photography, theatre, skiing and all of that fun stuff. People always say to find what you love and then hopefully find someone to pay you to do it. That is what I feel with in my job – I love teaching and hope to always keep this energy
This is SO simple and easy – roast up some fresh tomatoes with garlic, olive oil, & salt and you have your sauce. The only “work” to this is planning an hour ahead to roast up your tomatoes. So what are you waiting for – enjoy the flavors of summer and enjoy!!
There’s a Hurricane hitting the East Coast! I know that people are stocked up on their water, bread and milk and eggs and generators and flashlights – and that they also stocked up on the booze so they could make it through the storm! Take some of that booze and make a Hurricane right in your own house.
Rich LOVES Whoopie Pies. His mom picks them up for him every time we have a trip to the lake & she gets them from a small Amish Bakery stand. The stakes were high so I have avoided making him Whoopie Pies for quite a while now…
Thanks to Sweet Pea for coming through though, on a recipe I knew would work….
Rich’s analysis is as follows the cake “kicks the Amish Cake’s butt” but the filling was “awesome, but a little lighter in texture”. I think that next time I might try to make a variation of my S’mores Cupcake Frosting with the addition of some meringue powder to fluff it more?
There are so many different variations of Whoopie Pies, and they are quickly becoming more and more popular! They are super easy to make & travel well (especially since I wrap them each individually and they can even be frozen to last longer). These travel much more easily than cupcakes (but not as easily as bar cookies). They may not be quite as fancy as this awesome cake or this cake or even this cake – but I think most everyone (besides dad) will love them just as much. I’m willing to continue experimenting, any ideas?
makes 24 2″ pies – or about 15 3″ ones (like I did)
Preheat to 375°. Line two baking sheets with parchment paper.
In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
Add the egg and vanilla and beat for another 2 minutes. Add half of the flour mixture and half of the milk to the batter and beat on low until incorporated. Add the remaining flour mixture and milk and beat until combined. Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes. Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
Using a knife or spoon, spread the filling onto the flat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.
And I leave you with Today’s Questions… what is your favorite dessert to bring with you to feed your loved ones?