Mama mia: Roasting Italian roasting peppers

So I go to a farmers market almost every Sunday to pick up what I can for the week. While Arizona has a long growing season (see year round) we are some what limited on variety. So I was very please to see Italian roasting peppers on my favorite farms table. Why is it my favorite farm you ask? Because the farmers are 20 something and hot.

You have probably eaten an Italian roasting pepper and not known it. An Italian beef sandwich will usually feature them. They are tasty and sweet. I mixed mine up with some white beans, parsley, garlic, and olive oil for a dip and froze the rest. If you freeze them leave the roasted skins on, it keeps them from getting freezer burn.

Roasting:
1. Coat peppers in olive oil and spread in a single layer on a baking sheet
2. Broil on low checking every 3 to 5 min
3. Turn when one side is blacked/browned
4. Enjoy how you see fit.

Blueberry muffins with lemon glaze

These are good. I mean it. They are fluffy and light not too sweet and great warm out of the oven. After my first week back at school I'm tired and worn out, so into the kitchen I go.

Ingredients

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup sugar

1/4 teaspoon salt

2 eggs, beaten*

1 cup buttermilk*

½ cup melted butter or 1/2 cup vegetable oil
Juice of 1 lemon
1 teaspoon vanilla
1 1/2 cups blueberries

For the glaze:
½ cup powdered sugar
3 tbsp. lemon juice

Directions
Preheat oven to 400 degrees F.

Sift dry ingredients together in a large bowl. If you are the kind of person that skips this step dont. The muffins will not be as fluffy with out this step. In another bowl, whisk eggs, buttermilk, butter or oil, lemon juice and vanilla. Make a well in the dry ingredients and pour in liquid ingredients, mixing quickly.

Fold in blueberries. Spoon batter into greased muffin cups, almost to the top of each cup, and bake for 20 -30 minutes, or until golden brown.

In a small bowl, whisk powdered sugar and lemon juice until it is the consistency of thin icing. Brush each muffin top with about 1 tsp. of the glaze.

Are you rich enough? Are you tough enough wooo?

The chocolate oatmeal almost candy bar
with strawberry modification

Its been a while I know. As in months and only one post I know. I am going to try to get these recipes up as soon as possible and start baking again after a 2 month break of traveling through Mexico and Guatemala. I got a lot of ideas and am looking foreword to getting back to my roots.

So these bars my roommate found through foodgawker.com one of my favorite sights to re-live my chubby childhood days. They are rich, I mean rich, Macaulay Culkin Richie Rich style. I added strawberries because they never hurt.

Zee Oatmeal Layer:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks ( 8 ounces ) unsalted butter-at room temperature
2 cups (packed) light brown sugar
2 large eggs
2 teaspoons vanilla
3 cups old-fashioned oats
1 cup walnuts

Zee Chocolate Layer:
1 14 ounce can sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup coarsely chopped walnuts

How Does it work:

1. Preheat the oven to 350 degrees. Butter a 9X13 inch pan.
2. Whisk together the flour, baking soda, salt and cinnamon(I always add more).
3. Beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs one at a time, beating for a minute after each egg goes in. Beat in the vanilla. You want it light and fluffy, cloud like. Mix in dry ingredients.
4. Set aside 1 1/2 to 2 cups of the mixture, then turn the remaining dough into the prepared 9X13 pan. Set aside while you prepare the next layer.
5. Set a heat proof bowl over a saucepan of simmering water(or if you have a double boiler, yah) . Put the condensed milk, chocolate chips, butter and salt in the bowl and stir occasionally until the milk is warm and stir in the vanilla and 3/4 cup walnuts.
6. Slice strawberries and place on crust.
6. Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don't try to spread the oatmeal, and don't worry about getting the topping even.
7. Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Cool and chill in refrigerator for 1 hour then cut it up

Eat up.