Pad Thai

I L*O*V*E ethnic food and Pad Thai is my husband's favorite Thai dish so I decided to give it a whirl. I  found the original recipe on Fine Cooking and adapted it from there. It's really quiet good. You can sometimes find fish sauce in the ethnic food section of your grocery store but if not any Asian market sells it or Cost Plus also carries it. 

1/3 cup fish sauce
1/3 cup fresh squeezed lime juice
1/3 cup agave nectar
5 tablespoons vegetable oil
1 clove of garlic , minced
20-30 shrimp, peeled and cleaned
4 large eggs, scrambled (set them on side)
10 ounces rice noodles (3/4 of a package)
1 1/2 cups chicken broth
1/4 cup chopped cilantro
1/4 cup chopped basil
1/4 cup chopped peanuts (or put them in a plastic bag and smash them with a hammer)
3 scallions, chopped
1 lime cut into wedges
1 cup bean sprouts

1. wisk together fish sauce, lime juice and agave nectar. set aside
2. In a wok or large frying pan heat oil and add garlic. cook 1 minuet and add shrimp. cook until just pink. do not over cook. put in bowl and set aside. Now scramble eggs in the same pan and set aside.
3. Now place the fish sauce mixture into the wok or pan and bring to a light boil. ad noodles and cook until tender and most of liquid id absorbed. about 15 minuets depending on the noodle you use. 
4. Now add back in shrimp, egg, bean sprouts, peanuts, scallions, cilantro and basil. Garnish with fresh lime wedges


What I Wore

This was a really hard post for me to do. I have been wanting to start participating in all the "what I wore" posts but honestly most days I wear my maternity clothes or workout clothes. My entire closet is a size 6/8 and I am about a 14/16 and that's AFTER loosing 25 pounds. I was a size 22 after I gave birth to Milton so I've already come a long way. 
I made my husband take a million photos and after weeding through all of them I decided I wasn't going to go through with this post because I didn't like the way I looked but then I decided to just buck up and deal with the fact that I am not perfect and I am working really hard to loose all this darn baby weight. 
I know that once I loose 35 more pounds I will be back into my size 8's and be a little happier. 
Yes, I have a HUGE pot belly. Oh well, at least I have 2 beautiful, healthy children to show for it. So, here's to me being really brave and showing you all what I really look like, pot belly and all!!!!!!

Shirt and leggings: Forever 21
Cardigan: Anthropologie
Sandals: Bernardo
Watch: Toy Watch
Earrings and necklace: Local Jeweler

I'm linking up here

Momma Go Round


Lemon Curd. Blueberry Meringue Pie

This is a P*E*R*F*E*C*T summer pie. It's cool and refreshing. I loved it. In fact I totally ruined my diet for the week because I couldn't stop eating it. 

Lemon curd and mousse
  • 1 1/2 cups sugar
  • 2 1/4 teaspoons cornstarch
  • 3/4 cup fresh lemon juice
  • 9 large egg yolks
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

  • 1/2 cup chilled heavy whipping cream

Blueberry compote
  • 1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided
  • 3 tablespoons sugar
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon finely grated lemon peel
  • Pinch of salt
  • Pinch of ground cinnamon
  • 1 teaspoon all purpose flour

  • 3 large egg whites
  • 1/2 cup sugar

For lemon curd and mousse:
Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)
Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.
For blueberry compote:
Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)
For crust:
Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.
Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.
For meringue:
Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)


Cinnamon Rolls Nestled in Peach Cobbler

I just wanted to thank everyone who left such wonderful, encouraging comments for me on yesterdays post. I am done with work for the week so now I have a few days to get back to what I love the most, my food and my babies:) Tomorrow I'm making miniature pink donuts from scratch and I am SOOOOO excited. That recipe coming soon.

Here is an AMAZING recipe for cinnamon rolls baking inside a peach cobbler. Serve this with a scoop of vanilla ice cream and you will have died and gone to heaven. Enjoy.

1 cup flour
1 tablespoon brown sugar
1 1/2 tsp. baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 cup butter
1/3 cup milk
1/2 cup finely chopped pecans or walnuts
3 tablespoons brown sugar
1/4 tsp cinnamon
1 tablespoon melted butter
2/3 cup packed brown sugar
4 teaspoons cornstarch
1/2 teaspoon finely shredded lemon peel
6 cups sliced peaches
2/3 cup water

1. Preheat over to 375. For Cinnamon rolls: in  medium mixing bowl stir together flour, 1 tablespoon brown sugar, baking powder, baking soda and salt. with a pastry blender cut in the 1/4 cup of butter until coarse crumbs. Make a well in the center and add milk. Use a fork to stir until dough forms a ball.
2. On a lightly floured surface, knead the dough gently for 10 to 12 strokes. roll the dough into a 12X6 inch rectangle. Combine nuts, 3 tablespoons brown sugar, and cinnamon. Brush dough with melted butter and sprinkle nut mixture over it. Roll it up jelly roll style and cut into 6 pieces.
3. FOr peach filling, in a large saucepan stir together 2/3 cup brown sugar, the cornstarch, lemon peel  and the peaches. Add 2/3 cup water and cook until bubbly. Carefully pour the peaches into a 2 quart baking dish and arrange cinnamon rolls inside peach filling. Now bake at 375 until rolls are golden about 25 minuets.


At a Crossroads

I just wanted to give you a little update on my situation at home. 
I've been feeling torn in too many directions and exhausted lately. As you all know I had to start back to work last month. I worked the day shift for the first 5 weeks and I have now been transferred indefinitely to the night shift which I am not happy about. Because we do not have child care, I take care of both the babies all day while my husband is at work and then as soon as he walks through the door I hand them over and I go straight to the hospital where I work from 7pm to 7 am with out any sleep. So I end up being up for about 28 hours at a time. It's no fun. In fact, it makes me so physically exhausted that I have a hard time functioning. There were no day positions open when I applied so I took what I could get and am hoping to be transferred as soon as possible but it leaves little time for me.
Anyway, the point is I have had little to no time for my beloved Bouffe e Bambini. I started this blog for me and only me and it has been one of the best decisions I have ever made. It has made me feel so accomplished and has pushed me to be a better wife, mother and cook. I love it. I adore it. It completes me. 
But lately I have noticed that I have been in such a rush to post things that I have gotten sloppy. I don't always correct the spelling or I leave out a cute story to go along with the recipe because I don't have time. I haven't networked since Ginger was born and I have pretty much stopped actively looking for giveaways and sponsors because again, I just don't have time.  And.............I ADORE all of your lovely comments. I read and cherish each and every one of them. I used to have more time to reply or visit blogs but sadly lately I have not been able to.
Also, I have seriously been thinking about starting a small catering business but I have no idea how in the word I would ever have time for it if I can't even keep up with the blog right now. I'm just really bummed out. I love being a nurse but right now my heart is at home with my babies. I wish I could just stay home and bake and hold these little angles.
I guess I am sharing this with all of you because you are one of my biggest support groups and I appreciate and love you all so much. Thanks so much for being part of my life and making this journey into the blogosphere a beautiful one. What are your thoughts? 

On a lighter note, here are a couple new shots of the babies playing in the back yard together. They enjoy each other more and more everyday:)


The Handmade Hog and Giant Blueberry Crumb Muffins

Please join me and link up ANYTHING handmade or homemade. I would love to see recipes, DIY projects, party planning, and craft projects of all kinds!!!
And if you didn't make anything this week, no worries, link up an old favorite!!!
There are no rules! Feel free to grab the Handmade Hog button and place it in your post or on your sidebar but it is absolutely NOT required!! EVERYONE is welcome to participate!!! This is just supposed to be a fun way to share your ideas and pick up some new ones !! 
So, please join me! LINK UP!!! I can't wait to see what you have in store!!!

Original recipe seen {HERE}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Devil's Food Cupcakes with Nutella Butter Cream Frosting

These cupcakes turned out AMAZING!!!! I think the combination of the moist devil's food cake and the richness of the Nutella butter cream is so delicious. Everyone who tried these LOVED them!!! The Devil's food cake is from Martha Stewart and the Nutella butter cream recipe came from My Baking Addiction.

I topped my cupcakes with chocolate hazelnut Pirogues. You can find them in the cookie isle. They are made by Pepperidge Farm

  • Devil's Food Cake
  • 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
  • 3/4 cup Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 2 1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, lightly beaten
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • Mrs. Milman's Chocolate Frosting


  1. Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Cook's Note

The cake keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.
Nutella Buttercream Frosting
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.


Giant Souffle Muffins with Strawberry Sauce

I saw these giant pancake souffle muffins on The Noble Pig and had to make them immediately. These would be perfect for brunch. 
They were so light and airy, simply delightful I tell you! 

Pancake Souffle Muffins with Spiced Strawberry Pinot JamAdapted from Fine Cooking
Makes 24 muffins

Nonstick Cooking Spray
10.5 oz (2-1/2 cups) all-purpose flour
4.5 oz. (1 cup plus 2 Tbs) cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
6 large eggs, separated and at room temperature
3/4 teaspoon cream of tartar
3 oz (6 Tbs) unsalted butter, melted  and cooled slightly
6 Tbs granulated sugar
1 teaspoon vanilla extract
3-1/3 cups buttermilk, room temperature
Confectioners sugar, jam, maple syrup

Position rack in the center of the oven and heat the oven to 400o F.  Liberally spray two 12-cup muffin pans with cooking spray.  Don't miss a spot.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes.  Set aside.

In another large bowl, beat the egg yolks with the mixer on the medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes.  Add the melted butter, sugar and vanilla; mix on medium-low speed until combined, about 30 seconds.  Add one-third of the dry ingredients and mix on low speed.  Add one-third of the buttermilk and mix to combine.  Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.  With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.  (The batter may be prepared up to this point up to 2 hours ahead; cover and refrigerate.)

Fill the muffin cups to the rim.  Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, about 20 minutes.

To remove muffins, gently swirl an offset spatula around each muffin and pop it out.


Gnocchi with Slow Cooked Pork Rib Ragu

Since my gnocchi last month came out so good I decided to give it another go with a pork rib ragu this time. I saw the original recipe for the ragu {HERE} on a blog I love called Closet Cooking.

This recipe is RICH, and VERY flavorful! It melts in your mouth. LOVE!
  • 1 ounce dried porcini mushrooms
  • 1 tablespoon olive oil
  • 3 pounds beef short ribs or pork ribs, 2-3 inches long
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 4 cloves garlic, chopped
  • 1 tablespoon anchovy paste
  • 1 cup red wine
  • 1 cup tomato puree
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 1/2 teaspoon fennel seeds, ground
  • 1 piece parmigano reggiano (parmesan) rind, optional
  • 2 bay leaves
  • salt and pepper
  • 3 cups beef stock
  • 1 handful parsley, chopped
  1. Soak the mushrooms in 1/2 cup boiling water.
  2. Meanwhile, heat the oil in a pan over medium-high heat.
  3. Sear the short ribs until brown on all sides and set aside.
  4. Drain all but 2 tablespoons of the oil and fat from the pan and reduce to medium heat.
  5. Add the onions, celery and carrots and saute until tender, about 10-15 minutes.
  6. Add the garlic and anchovy paste and saute until fragrant, about a minute.
  7. Add the red wine and deglaze the pan.
  8. Add the ribs, the mushrooms and their liquid, tomato puree, tomato paste, Dijon mustard, Worcestershire sauce, oregano, thyme, rosemary, fennel, parmigano reggiano rind, bay leaves, salt and pepper and enough beef stock to cover the ribs.
  9. Bring to a boil, cover, and transfer to a preheated 350F oven and cook until the meet is falling off the bones, about 3 hours.
  10. Remove the beef from the pan, set aside to cool
  11. Puree the sauce.
  12. Pull the meet of the bone, shred it, return it to the sauce and simmer to thicken if desired.


Gnocchi Recipe
  • 1 pound russet potatoes, about 2 large ones
  • 1 egg, lightly beaten
  • 1/2 - 3/4 cups flour
  • 1/2 teaspoon salt
  1. Prick the potatoes a few times with a fork.
  2. Bake in a preheated 400F oven until tender, about an hour.
  3. Scoop the inside out of the potatoes and mash them.
  4. Mix in the egg and enough of the flour to form a soft dough that is not too sticky to work with.
  5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
  6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
  7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
  8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and drain 


A week in My World

Here's a few iPhone shots to sum up my week. 

Everyone said it would probably take longer for life with 2 babies 14 months apart to get easy and fun but luckily we are already there. 
The first 6 weeks were ROUGH!!! But now I couldn't be happier these 2 are so close in age. They already play together and make each other laugh. It's so cute. I'm so glad they have each other. I can't imagine it any other way.

GG and her daddy! How precious are they?

4 months and 2 weeks old already and getting soooooo cute.

Daddy's Girl

When Milton wakes up from his nap he's REALLY cranky for about an hour so I put him on my back and he calms down.

He gives her kisses all day long. LOVE IT!

GG in her new bonnet.

Snuggles with mama

And this one is my favorite. Here you can see just what I mean about me being so glad they are so close in age. They love each other so much. It just fills me with joy!



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