Shrimp with Cheddar Polenta and Cilantro Pesto

Since I've become a mom, I've learned that I have very limited time to make dinner. (not to mention limited hands!). BUT we still have to eat and I need to put food on the table. So you will probably find many more 'mom inspired' meals around here! (Don't worry, I still hope to keep baking!)

I found this on the "Cuisine at Home" website. I get the magazine and I must say its great. All the recipes are very good, but family friendly, and pretty easy. I love all the step by step photos they provide--I love a good visual!

Speaking of good visuals, can you believe the photo?? My husband actually took it--he's getting better at this every day! And he took it with my new cannon rebel 15mega pixel camera. How is that for a 'push prize'? I love it and I hope it helps enhance the blog!

Anyway, I prepped the shrimp ahead of time and popped them into the refrigerator until my husband got home from work....and the rest of the meal came together in 5 minutes. Yup...5 minutes. How great is that?? The key: buy quick cooking polenta.

I didn't quite follow this recipe for the polenta on this recipe. Follow the package instructions on the quick cooking polenta, I used Colvita 5-minute quick cooking polenta. I added whatever cheese I had in the fridge--a little sharp cheddar and a little parmigiano reggiano. You could use whatever you have on hand.

Good meals DON'T have to take you hours!

Enjoy!

For the shrimp recipe, click here!
-Alterations: Toss ingredients with shrimp. Saute on medium/high heat in a heavy bottomed skillet with olive oil. Cook until pink on one side and flip. This should only take about a minute a side if that. Keep an eye on them. You want them to be in the shape of a C NOT and O. O=overcooked! You don't want that.

For the cheddar polenta recipe, click here!
-Alterations: Use quick cooking polenta. Add whatever cheese you have on hand!

Cafe Coco's Newest Member

Wondering why I've been absent?

I have very good reason....

This little lady walked into my life and has kept me on my toes ever since. I haven't had time to brush my teeth let alone bake. Not to mention I've been taken off dairy and soy due to a protein intolerance of this sweet angel. (I've snuck a few bites....I know totally sinful but I can't help it). How am I supposed to run a blog without my cherished baked goods???

Giuliana Helene

8lbs 12oz 21 inches long

Born February 21, 2010

I can't wait to get back to baking once I catch up on some sleep! In the meantime--if anyone has dairy and soy suggestions--please let me know--I'm dying for a cookie!

Coco

xo

PAMA Pomegranate Liquor and more cupcakes

Valentine's Day is just around the corner along with my baby's impending birth. (Yes, I'm still waiting.) But if I had my choice in a Valentine's dessert--it would be a cupcake.

I'm a complete cupcake fanatic. There is no question. So when PAMA Pomegranate liquor sent me a press release on these decadent cupcakes from more cupcakes, I was hoping that this baby would make its debut so that I could try these. So far, no such luck.

However, that certainly does not mean the rest of the world cannot enjoy these things. Just look at them--rich dense Belgian dark chocolate cake (my personal favorite), filled with chocolate Valrhona liquor mousse, with a decadent PAMA pomegranate infused buttercream. HELLO?! My mouth is watering just thinking about it. A cupcake mixed with a pomegranate liquor? Um?? You have my attention.

Where can you get your hands on these babies? Apparently you can just order them and they will be sent to your house?! No work necessary. It can't get any easier than that. For $66, 'more cupcakes' will send you a dozen of these little morsels. Check out their website here for details.

I think my next trip to Chicago will have to include a trip to more cupcakes...just look at this place!

Cupcakes just bring back childhood nostalgia, but pair it up with PAMA Pomegranate Liquor and you have one sweet 'adult only' treat.

Happy Valentine's Day!

Homemade Peanut Butter Cups

I've been busy in babyland for the last few months. Between dealing with the holidays, over swollen feet, and setting up a nursery, I haven't taken much time to post. So now that I have finished with all my 'nesting' all I have left is to just wait for this baby to come....

Although I have cooked quite a bit throughout my pregnancy, my baking has fallen to the way side due to uncontrolled water retention! I basically work to get food on the table for dinner and consider that a success.

So when I saw this recipe for homemade peanut butter cups, I just couldn't stop myself! The good news: they are easy and I could sit in a chair while making them! The result: amazing, better than store bought anything, melt in your mouth, treat.

I followed the recipe from Martha exactly; I'm running thin on brain cells these days so the less I have the think the better it is on everyone. My advice, do not skimp on the brand of chocolate. Get the best you can find. I used both toll house chips (because that is what I had left from Christmas and was trying to get them out of my pantry) and I used ghiradelli. There was a big difference in taste. Toll house is just too 'waxy' for me. I used a bittersweet chocolate but you can use milk chocolate or any combination that you prefer.

I will tell you--this recipe makes WAY more than it says. I would say I made nearly 80 cups with the peanut butter mixture. I just needed to melt a bit more chocolate to even it out. I used small candy cups I found at a baking shop.

I took these over to my father in laws house for his birthday, and then the other half I made for my house!

If you are looking for something fun to make for Valentine's Day, these are utterly amazing!

Click here for the recipe!

Enjoy!

Homemade English Muffins

I've been doing a lot of baking lately....not a whole lot of posting.

To prove it...I bring you...English muffins...from scratch.

You may be saying...um...ok...Thomas' makes those and you can buy them in the grocery isle.

But if you have ever had the pleasure of a homemade English muffin, like I did from the Model Bakery in St. Helena, California you too would be on a wild man hunt for something so lovely as a homemade english muffin.

I try not to knock package foods...well all the time...but the truth is...they stink. In fact, most times they are garbage. To prove it, try these and taste them against store bought. It's the difference between eating a piece of heaven and a piece of shoe leather. Its your choice..and we all know...we all get to make our own choices in this country.

But if you are truly looking for something amazing and like nothing you have ever had...make these. I will tell you, they are easy. Mix general ingredients you most likely have at home: flour, water, yeast, milk, etc and you are on your way. The only thing is, you must have a bit of patience as you do with all bread making since it needs rising time. As far as hands on time? Barely any. You measure, mix. Wait. Roll, cut out round shapes. Wait-rise. Bake/fry. Eat. Anyone can do that, wouldnt you say?

I made the entire recipe....it says it yeilds 18. I got less but I made mine a bit bigger than the directions. I also froze a half dozen of these after their last rising. Instead of cooking them, I put them in the freezer on the cookie sheet. Then after they were frozen I wrapped them up in individual freezer bags. Hopefully they will work for another morning!

I ate myself into an English muffin the next few days and decided instead of allowing any of these go to waste...I made them into mini pizzas (like I remembered from Nursury school) and also into little garlic toasts. The sky is the limit....

I used a recipe from Allrecipes. Click here for the recipe. Next time I will have to check out the one from The Bread Biblem still waiting for it's return to my public library.

Enjoy---I know I certainly did.

Chocolate Peanut Butter Cup Cupcakes

I let my pregnancy cravings get the best of me one afternoon and decided it was a good idea to make not only one kind of cupcake...but two (see my anniversary cupcake).

As luck would have it, I had to go to a gym opening that evening, and I told my trainer I would bring a dessert. (I know...who brings a dessert to a gym opening besides me?) But regardless, he was grateful. Plus, maybe he 'gained' a few clients ;)

My thoughts were that I would just make mini cupcakes. That way, people are more apt to pick them up and eat them because they are small. I think the problem was that many people ate five minis which add up to about one full cupcake but whose counting anyways? Not me!

I think I have had chocolate peanut butter cupcakes on the brain for months, but have not taken the plunge to make them until now. To add decadence to the pot, I added mini peanut butter cups to the batter of each mini cupcake. I had a weak moment in the check out isle at Trader Joe. Why do I feel like I have a lot of these so called 'weak moments' lately? Why can't I crave things like vegetables or something? Anyway...

So the cupcakes are my go to cupcake--deep, rich, chocolately, and crumble in your mouth moist. I have never found another chocolate cake recipe to live up to this one. (And I have made my fair share). Just before I pop the cupcakes in the oven, I throw in the mini peanut butter cup to the top of each one. Mine sank to the bottom--even adding the candy to the top. I think you could remedy this in two ways. One: toss the pb cups in flour then add them. OR Two: toss the pb cups in half way. Honestly, its up to you. I'm not sure if either would work, and I cannot be bothered to open my oven and hang my head in to add morsels in while my face burns. If anyone has a good suggestion--feel free to share ;)

The frosting is a fluffy peanut butter and I must say the perfect compliment to this chocolate cake. Its derived from Martha Stewart and forgive me as I am posting the alteration from memory. Sometimes...not always a great thing. The good news is, you can play with this frosting to your taste. I happened to want something 'less peanut butter' and more frosting with a side of peanut butter.

Enjoy! I know I did!

For the cupcake recipe, click here.

-Alterations: none except adding a mini peanut butter cup to the top of the unbaked cupcake. I also cut the recipe in half which still made almost 40 minis!

For the peanut butter frosting recipe, click here.

-Alterations: I cut the peanut butter down, added more cream cheese, and more confectioners sugar. Don't forget to top the cake with another peanut butter cup!

POM Ice Cream

Sorry guys, no TWD this week. I'm hoping to catch up next week!

Last month, the wonderful folks at POM sent me a huge box of POM samples to try new recipes with. While I was super excited for the venture of trying new things...I have to admit...I love free stuff!

I was a bit at a loss though, when I received the box. Not because I wouldnt be able consume it, believe me, I drink my weight in the stuff so that wouldn't be the problem. You see, I've been suffering from major pregnancy brain and my creative mojo just isn't what it was! So I enlisted my cousin Lisa because she is into cooking and always has great cooking ideas. So after she rattled off a few ideas....I set on my way.

My first stop was pomegranate ice cream, or should I call it POM ice cream. Now, just hear me out on this one. I know the people at POM probably had high hopes for 'healthy' recipes. But, sometimes its fun to venture out and have fun with something healthy. Desserts need antioxidants too, don't they??

And if you are on a holiday diet, I get it. Stay tuned because I do and have been working on some great healthy options as well!

For now, I give you my homemade POM ice cream. Something so creamy, so amazing, your friends/family/guests --whatever --won't believe you made it.

And if you aren't familiar with the health benefits of POM--you really should check it out. I was blown away with the statistics.

POM Ice Cream
Recipe by: Cafe Coco

Ingredients:
1 cup POM juice reduced to 1/4 cup (reduced, see directions)
1 1/2 cup heavy cream
1 cup lowfat milk
1/2 cup half and half
3/4 cup sugar
1 teaspoon vanilla extract

Directions:
1. Start off by reducing 1 cup of POM juice in a small heavy bottomed saucepan on medium heat. Bring it to a soft boil and keep an eye on it so that it reduces down to 1/4 cup. It should be somewhat thick and syrupy. Let it cool. In fact, refrigerate it and mix this into the ice cream mixture when cold.
2. Whisk together milk, cream, half and half, vanilla, sugar, and POM juice reduction. Whisk until the sugar dissolves.
3. Pour into ice cream maker and churn according to manufacturers instructions. I churned mine for about 25 minutes in a Cuisinart.
4. Transfer ice cream to an airtight container and store in the freezer.