Cooking adventures of a mother and daughter

Author Archives: 2girlsandakitchen

MMMMMmmmmm, that’s all you can say about this decadent dessert. Who knew that a few simple ingrediants could make a dessert for any chocolate lover. With little effort and few ingrediants ( I had most everything already) Brianna and I whipped up this “not quit finished cake” in no time. The day started with me dreaming about going on another cruise ( this is happening more and more frequently lately), then turned into going through pictures of our last cruise. We went on Carnival and although I prefer Royal Caribbean we had a great time. While on the cruise we both loved their chocolate melting cake, so I decided if I couldn’t be on a cruise I was going to enjoy a piece of it anyway. I took this recipe and modified it using only bittersweet chocolate, and serving with homemade whipped cream. The recipe made a lot so I put it in the fridge and will be making more later in the week!! Pictures will come soon, I was too excited when I took them out of the oven that I forgot about pictures and just grabbed a spoon!!!


We’re back!!!(que the clapping and cheering) hehe. So after a busy three months of cheer season we have our weekends free again!! Woo hoo!!! So tonight we decided to make chicken Marsala but I made some adjustments. First I cooked some bacon and then in some of the reserved grease I saut√©ed onions and garlic. When they were done I added sweet white wine ( I had no idea so of course I had to call mom to find out ūüôā ) and some chopped baby Bella mushrooms. I added the chicken and simmered it, when everything was cooked I added the heavy cream and finished cooking it. Yummy!!!


Ok so it is 6: 05 pm as I start writing¬†this, I finished eating dinner at 6:00pm and had to tell you all about it. These pork chops were AMAZING!!!! I don’t think I have ever had a pork chop so moist (MMMMmmmm) So I looked at some recipes and¬† then went grocery shopping and forgot half of the things¬†I needed ( oh well) good thing I can adjust. So I started by pounding the pork chops so they were quite a bit thinner, then salted and peppered them. In a frying pan I added a few tablespoons of olive oil and heated it up, then I added 4 tbs¬†of butter, once the butter was melted I added one large granny smith apple that I had peeled, cored, and chopped. I also added balsamic¬†vinegar, I didn’t measure I just poured. ¬†I let that simmer for five min and added 2 tbs¬†of sugar ( I ran out of¬† brown sugar) and stirred it till it dissolved. Once it did, I dredged the two pork chops in flour and added it to the simmering mixture.¬† I cooked it for 10 minutes in the sauce with a lid on the flipped it and cooked it for 5 more minutes.¬† Once done I put the pork chops on the plate and spooned the thickened apple and vinegar mixture over the pork chops.¬† MMMMmmmm¬†delicious. Add to top it off I was supper mom and made mashed red potatoes and oven roasted corn!!! It looked and smelled so great that Brianna and I forgot to take a photo of it before we dug in. I will be making this again so hopefully I remember to take a photo and post it. Love you guys, and talk to you soon!!!


Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/8 teaspoon salt

1/2 cup (113 grams) room temperature unsalted butter

1 large egg

For the Apple Filling:

6 medium-sized apples (2 pounds) (900 grams) (Granny Smith or other firm textured apple)

3 tablespoons (40 grams) unsalted butter, divided

1/4 – 1/2 cup (50 – 100 grams) granulated white sugar, divided

1/2 teaspoon freshly grated lemon zest

1/2 teaspoon cinnamon, divided

Confectioners’ Sugar for browning the top of the tart.

For the Glaze:

1/2 cup (120 ml) apricot preserves

1 tablespoon Cognac, Calvados, Rum or Water

Ok so I have to admit this one did not turn out nearly as pretty as the picture on this recipe, BUT it was awful yummy!!! I found a set of four small tart pans on sale and decided this was a sign that I should try this desert. I found the recipe on Joy of Baking but did omit the glaze portion.¬† Brianna took on the task of using the mandolin to slice the apples.¬† Although I was worried she was going to chop her finger off.¬† The whole thing was quick and easy to make but I found the hard part to be layering the apples in the same pattern as the picture. I will be trying this one again. Oh yeah and Brianna would like me to mention how amazing she is at making homemade¬†whipped cream now!! (she really is good.) I am hoping that as we go on with this journey that Brianna takes on more of the cooking. Right now I am letting her pick the recipes since I want her to enjoy this, that could be why most everything has been desserts. I have enjoyed watching her try new things ( like goat cheese) and loving them!!! I know that our blog posts have not been up to my par recently, but that is because as anyone who knows us knows that cheer season has started again, and up until now we have been practicing¬†like crazy during the week and games on Saturdays. Lucky¬†we will now have our Tuesday’s¬†and friday’s back, woo hoo!!!! Ok love you guys and well talk again soon!!! ūüôā

To be honest I had never heard of Ratatouille until the Disney Pixar movie came out. While going through our movies Brianna and I decided to make this dish, and contrary to what my Dad and Brother think that just because we made this vegetarian meal we are not hippies or crazy!! LOl. So when looking up recipes for this dish I found many different kinds but the one on croton blog seemed the most like the movie.  I added fresh corn off the cob to the piperade (bottom layer). The hardest part of this dish was layering the zucchini, squash and eggplant the right way. All in  all a great dish that Brianna ate the leftovers for like three days.  We added some goat cheese ( another first for us) and a baguette. Delicious!!!! While we had the Ratatouille in the oven we did re watch Ratatouille, and it was as good as I remembered. So take a quick trip to France and enjoy!!!

Remy’s Ratatouille

For the Piperade (bottom layer):

1/2 red bell pepper, seeds and ribs removed 1/2 yellow bell pepper, seeds and ribs removed 1/2 orange bell pepper, seeds and ribs removed 2 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 1/2 cup finely diced yellow onion 3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved 1 sprig fresh thyme 1 sprig flat-leaf parsley 1/2 bay leaf Kosher salt

For the Vegetables:

1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds 1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds 1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds 4 Roma tomatoes, sliced into 1/16-inch-thick rounds 1/2 teaspoon minced garlic 2 teaspoons extra-virgin olive oil 1/8 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper

For the Vinaigrette:

1 tablespoon extra-virgin olive oil 1 teaspoon balsamic vinegar Assorted fresh herbs (such as thyme and chervil) Kosher salt and freshly ground black pepper

To make the piperade, preheat oven to 450 degrees. Line a baking sheet with foil. Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.

Peel the peppers and discard the skins. Finely chop the peppers; set aside.

In medium skillet over low heat, combine oil, garlic and onion and saute until very soft but not browned, about 8 minutes.

Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.

Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread the remainder over the bottom of an 8-inch oven-proof skillet.

To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.

Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.

In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)

If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.

To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate. Serves 4.


Back when I liked in Flagstaff I worked at a tea house called Tea and Sympathy and I loved their scones with cream and lemon curd. I have been wanting to have them again for many years but always thought it was so difficult to make, boy was I wrong!! This was so simple to make. I found a recipe for scones on the Joy of baking website, ( The lemon curd came out creamy and tart and was simple enough for Brianna to make. I found a great recipe for Devonshire cream, it was not quite what I thought it would be. I am not sure if it is the actual recipe but it was perfect for what we wanted.

We made the lemon curd and Devonshire cream last night and this morning it only took us about 30 minutes to make the scones. The scones came out light and flaky and paired perfectly with the sweetness of the Devonshire cream and tartness of the lemon curd. I highly recommend making this if you want an easy breakfast that will impress.

YUMMY!!!!!!!!!!! Thlats the best word to describe these cupcakes. We had a birthday celebration this weekend and these are the cupcakes I made.  They were perfectly moist and not to sweet with the gooey salted carmel filling. I will post the link to the recipe I used. Check out her blog as I really liked some of her recipes.