Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Thursday, March 26, 2015

Bellini Parfaits with Poached Pears Recipe

The Easter holiday is quickly approaching and many people are already thinking about their Easter dinner menu. Every year I make the traditional Easter ham and side dishes but this year I am looking for something different and unique for holiday dessert. Let's face it...if you want to WOW your dinner guests, you need something that is delicious for dessert!

Today's recipe is courtesy of Bauli. Please see the company site for product information and additional recipes. This will make 6 servings.


Bauli’s Bellini Parfaits with Panettone, Poached Pears, and Prosecco Zabaglione

6 semi-ripe freestone peaches
3/4 cups granulated sugar
3 cups water
1 cinnamon stick
1 vanilla bean, split
Garnish: Lightly sweetened whipped heavy
cream,1/2 cup lightly toasted sliced almonds,
fresh mint leaves

The Zabaglione:

6 large egg yolks
2/3 cup granulated sugar
1 cup Prosecco
1 tsp pure vanilla extract
3/4 cup heavy cream, whipped
3-4 cups Panettone, cut into 1/2-inch cubes
Preparation:

Start by preparing the peaches: Bring plenty of water to a boil in a large saucepan, add the peaches and simmer for 1 minute. Remove peaches from the water and carefully peel off their skin. Cut the peaches in half, remove the pits and set aside.

In a large saucepan, combine the sugar, water, cinnamon and vanilla. Bring to a boil, reduce heat and simmer for 5 minutes. Add the peach halves and simmer for 4 to 5 minutes or until just tender. Transfer the peaches to a cutting board, cut into 1/3-inch wedges and set aside. Reserve the poaching liquid separately.

The zabaglione: In a large mixing bowl, combine the egg yolks and sugar and whisk until fluffy and pale yellow. Add the Prosecco and whisk until well blended. Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. Don't let the mixture come to a boil or the eggs will curdle. Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and chill until serving.

To assemble the parfaits, you will need 6 tall glasses. Spoon about 2 heaping Tablespoons of the zabaglione into the bottom of each glass. Top with a thick layer of the Panettone cubes, using about 1/4 to 1/3 cup and sprinkle the bread with 1-1/2 Tablespoons of the reserved peach syrup. Add peach slices using about 1/2 of a peach per layer. Continue layering with zabaglione, then Panettone, peach syrup and peaches and finish with a third layer of zabaglione. You should have 3 layers of zabaglione, 2 layers of Panettone and 2 layers of peaches. Cover the glasses with plastic wrap and refrigerate for at least 2 hours before serving. The longer the parfaits chill, the better they become. You can successfully make them well ahead of serving.

Just before serving, top the chilled parfaits with a dollop of whipped cream, a sprinkling of almonds and leaves of fresh mint.

Monday, March 23, 2015

SCHMACON Smoked & Cured Glazed Beef Slices #WhatruSchmacon

How many of you love bacon? I know here in our home...we do! While we love bacon, we dislike all of the fat and sodium content that comes with traditional bacon made from pork. We have tried turkey bacon in the past but didn't care for that.

Well guess what? There is a new alternative and it's a bacon made from beef called SCHMACON! This new product has less calories, fat & sodium when compared to your traditional pork bacon. It has a bold flavor from unique, deli-inspired spices and has a wonderful taste and texture. Not only that, it has minimal shrinkage when you cook it up!

SCHMACON was the recipient of the 2014 Food & Beverage Innovations Award that was presented by the National Restaurant Association. The quality starts with carefully-trimmed, whole muscle beef with no fillers added. It has a smoky but yet sweet taste to it and while it's similar to traditional bacon, it does have a unique flavorful taste.

The SCHMACON can be crisped up on the stove-top, in the oven, on a grill or even in your microwave. It can be eaten alone or use it as an ingredient in one of your favorite recipes. Very easy to use...just crisp and serve! An added bonus is that it "cooks" (crisps) in less time than a traditional pork-made bacon which means you get it onto the table, faster.

Watching your weight? Pork bacon that has been pan-fried contains about 84 calories per 18g serving. Schmacon (uncrisped) contains 45 calories so it's great for anyone who is counting calories and trying to lose weight. Watching your sodium?  Pork bacon that was pan-fried contains 303mg of sodium whereas Schmacon has only 180mgs. A definite win-win!

We were sent 2 complimentary packages of SCHMACON to try out for all of you. Since I am not a greedy type of girl, I gave the smaller package to my daughter to "crisp" up for her family. They made their according to package directions in the oven and served it right along their eggs for breakfast. My daughter did not tell her hubby that she switched out his traditional pork bacon for the SCHMACON beforehand. During breakfast he did notice that it was different & asked her about it. Surprisingly, her picky man absolutely loved the SCHMACON!

For my family...we crisped it up in the microwave (only took a minute or two) and made ourselves some BLT's for lunch the other day. We toasted up our bread, added some mayo, tomato slices, SCHMACON and lettuce. Oh my gosh...they were delicious! You could tell that it wasn't traditional pork bacon but it was in a good way! Those sandwiches were better than ever thanks to the smokey, sweet & bold flavor of the SCHMACON!

You can buy SCHMACON now and it will be hitting store shelves throughout the year. In the meantime, they have a Kickstarter campaign that started on March 9th, 2015 and now you can get the product shipped to your door. By choosing to be a backer in this campaign, you can choose a reward of not only packs of the SCHMACON, but logo coffee mugs, t-shirts and gourmet dinners! They also have some fabulous early-bird specials running right now too!

You can visit the SCHMACON website to learn more and check them out on Facebook, Twitter and on Pinterest for some cool recipe ideas.

Disclaimer: Shelly H. has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

Friday, March 20, 2015

Colman’s Mustard Spicy Hot Chocolate Recipe

I love hot cocoa and drink it all year long. While some people only enjoy it during the cold winter months, I enjoy it anytime. If you are looking for a new spin on one of America's favorite hot beverages look no further than Colman’s Mustard to bring you a modern spin on a classic winter indulgence – hot chocolate! The soothing flavors of chocolate, cinnamon, and vanilla combined with mustard creates a perfect combination for spicing up this simple yet decadent treat.


Colman’s Mustard Spicy Hot Chocolate Recipe

2 cups milk
2 ounces (half a bar) of bittersweet chocolate, broken into chunks or grated
4 tablespoons cocoa powder
4 tablespoons sugar
1 teaspoon cornstarch
1/4 cup boiling water
1/2 teaspoon vanilla
1 stick of cinnamon or 1/2 tsp. ground cinnamon
1 teaspoon cocoa extra
A sprinkle of Colman’s Powdered Mustard
A pinch of salt
Optional: A dollop of brandy and a little whipped cream.


Mix the cocoa powder, sugar, salt, Colman’s Powdered Mustard and cornstarch together in a small pan. Pour 1/4 cup boiling water over the dry mixture and stir until everything is dissolved and you have a smooth paste. (You can skip this step and just add the dry stuff to the hot milk in the next step, but there will be cocoa lumps.)

Put the milk, cinnamon stick and vanilla into a pot you can pour out of. Slowly heat the milk. When you judge it to be hot – not simmering or boiling, just hot – add the 2 ounces of chocolate. Stir to dissolve. Add the sugar/cocoa paste to the milk. Keep stirring. When a ring of bubbles forms around the edges of the milk, turn the heat off. Remove the cinnamon stick. Pour the chocolate into two cups.

· Optional: A dollop of brandy and a little whipped cream.