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Friday, September 26, 2014

Challah-day Pics and Fall Recipes!

Happy Friday. Fall is upon us, and we know what that means: long sleeves, apple picking, Rosh Hashanah challahs and honey cakes (see pics!), and delicious fall flavors. Here are a few recipes to get your fall mojo flowing.

Warm Chocolate Souffle
Stephanie Prida


  • 5 tablespoons unsalted butter, plus more for greasing
  • All-purpose flour, for dusting
  • 12 ounces bittersweet chocolate, chopped
  • 9 large egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • 3 large egg whites
Honey cake
  1. Preheat the oven to 350°. Butter a 5-cup soufflé dish and dust with flour, tapping out the excess.
  2. In a large saucepan, melt the chocolate with the 5 tablespoons of butter over very low heat, stirring constantly. In a large bowl, using an electric mixer, beat the egg yolks with 1/2 cup of the sugar until thick and pale, about 4 minutes. Fold in the melted chocolate mixture.
  3. In a clean bowl, using clean beaters, whip the egg whites at high speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until the egg whites are glossy, about 1 minute. Fold the egg whites into the chocolate mixture and pour into the soufflé dish. Bake in the center of the oven for about 25 minutes, until the soufflé is risen, cracked and slightly jiggly. Carefully transfer the soufflé to a trivet and serve right away.

Apple Crisp
Abby Dodge
For the crisp topping:
  • 1 cup all-purpose flour
  • 2/3 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
For the apple filling:
  • 2 pounds firm, sweet apples (4 to 5 medium-large apples)
  • Up to 1/4 cup water
For serving (optional):
  • Vanilla ice cream or heavy cream
  • 8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)
Make the crisp topping:
  1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
Make the apple filling:
  1. Position a rack in the center of the oven and preheat to 375°F.
  2. Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy.
  3. Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.

Unusually end-of-summery...
Burritt Room + Tavern's Sweet Corn Creme Brulee
Ashley Weaver


  • 2 ears corn
  • 1 tablespoon unsalted butter
  • 1¾ cups heavy cream, divided
  • 1¾ cups whole milk, divided
  • ¼ cup granulated sugar
  • 6 egg yolks, whisked
  • Hot water
  • 3 tablespoons raw sugar
  • 1 pint fresh blackberries


  1. Preheat the oven to 350°. Peel the husks away from the corn but don't remove them. Remove the fine silks, then cover the corn again with the husk. Place the ears on a baking sheet and roast for 15 minutes. Turn the corn over and continue roasting until the corn is plump and the husks are browned, about 15 minutes more. Remove the corn from the oven, set aside to cool slightly, then remove the husks and slice the kernels off the cob.
  2. In a medium saucepan set over medium heat, add the butter. Once the butter is melted add the corn kernels, ¾ cup of the cream and ¾ cup of the milk. Cook until the corn is very soft and the kernels begin to pop, about 20 minutes. Carefully add the mixture to a blender and blend until smooth. Strain through a fine-mesh strainer and return to the saucepan.
  3. Add the remaining 1 cup heavy cream, 1 cup milk and the granulated sugar and bring to a boil. Strain the mixture through a fine-mesh strainer into a large bowl and set aside to cool completely. Once the mixture is cooled, whisk in the egg yolks and pour the mixture into six 4-ounce ramekins.
  4. Turn the oven down to 300°. Place the ramekins in a high-sided baking pan and add enough hot water to come halfway up the sides of the ramekins. Cover the baking pan with foil and place the pan in the oven. Bake until the custard is set, about one hour. Remove the pan from the oven and set aside. Allow the crème brûlées to cool completely in the water bath, then remove and refrigerate overnight.
  5. Sprinkle the tops of the crème brûlées with raw sugar and use a blowtorch to caramelize the sugar. Alternatively, turn on the broiler, place the sugared crème brûlées on a baking sheet and place under the broiler. Broil until the sugar caramelizes, about 2 to 3 minutes. Serve with fresh blackberries.

Happy Baking!

Sunday, September 21, 2014

New Year; New Recipes for Rosh Hashanah!

Honey cake!!
Happy Monday everyone! This weekend started the challah-day holiday countdown. After making 4 challahs for my family (I will be making the round loaves for my table this week!), I checked honey cake off my list. After finally finding the honey cake recipe of my dreams (!!!), I can't give it up. And we all know honey cake gets better as the flavors meld throughout the week, right? Can't wait!

However, I do know as much as we love the flavors of the holidays, the same recipes year after year can sometimes get a little...blah. So if honey cake makes you sigh, here are a few updated holiday recipes that'll might make your heart go "ba bam"!

If you want to update your apples...
Rustic Apple Tart
Kim Kushner

  • 2 sheets puff pastry (one 17-ounce package), slightly thawed
  • 3 granny Smith apples, peeled, cored, and quartered
  • ¼ cup granulated sugar
  • 2 tablespoons Vanilla Sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter or margarine, cut into tiny pieces
  • 1 egg, beaten
  • ¼ cup apricot or peach jam, melted
  1. Preheat the oven to 400°F. On a piece of parchment paper, roll out one of the pastry sheets until it is about 14 x 9 inches. Transfer to a baking sheet. From the second sheet of pastry, cut enough 1½-inch-wide strips to form a border around the rolled-out pastry sheet. Brush the rim of the large rectangle lightly with water. Arrange the strips around the rim of the pastry sheet to form a border. Cover and refrigerate.
  2. Using a sharp knife, make a series of slits in the apple quarters along the peeled sides, taking care not to slice all the way through. Place the apples in a microwave-safe bowl, add 2 tablespoons water, and cover with plastic wrap. Microwave for 3 minutes; drain. Combine the sugars and the cinnamon in a small bowl. Sprinkle half of the mixture over the center of the pastry shell. Place the apples over the sugar, slit sides up. Sprinkle the remaining sugar over apples and scatter the butter pieces all over. Brush the rim of the tart with the beaten egg.
  3. Bake the tart until nicely browned, about 25 minutes. If the rim browns before the apples are cooked through, cover it with foil. Brush the jam over the apples and rim and serve warm.

A twist on traditional...
Halvah Mille-Feuilles
Uri Scheft, Breads Bakery

For the phyllo:
  • 8 sheets phyllo dough, defrosted if necessary
  • Canola or olive oil, for brushing
  • Granulated sugar, for sprinkling
For the halvah cream:
  • 1/3 cup honey or silan (date syrup, available at Middle Eastern markets or online)
  • 1/3 cup pure tahini paste
  • 2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
For assembly:
  • 1/2 cup crumbled halvah
  • Honey or silan (date syrup), for serving
  • Fresh raspberries, for serving
Bake the phyllo:
  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
Make the halvah cream:
  1. Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
Assemble the dessert:
  1. Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

Change the flavors...
Almond and Orange Cake with Poached Plum Compote
Andrew Zimmern

For the cake:
  • 4 large eggs, at room temperature
  • 1 tablespoon finely grated orange zest
  • 1  1/2 cups sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups blanched sliced almonds
For the plum compote:
  • 2 cups dry red wine
  • 1 cup dark rum
  • 1 cup water
  • 3 tablespoons dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon finely grated orange zest
  • 1/2 vanilla bean, split and seeds scraped
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 whole star anise
  • 12 black plums (about 3 pounds), halved and pitted
  • Confectioners’ sugar, for dusting
  • Lightly sweetened crème fraîche or whipped cream, for serving
The Cake:
  1. Preheat the oven to 350°. Butter a 10-inch springform pan. Line the bottom with parchment paper and butter and flour the paper and pan. In the bowl of a standing mixer fitted with the paddle, beat the eggs at medium-high speed for 5 minutes, until fluffy. Add the zest and 1 cup of the sugar and beat at high speed until the mixture is pale and fluffy and leaves a ribbon trail when the paddle is lifted, about 15 minutes.
  2. Meanwhile, in a food processor, combine the flour and salt with 2/3 cup of the almonds and process until the nuts are very finely ground. Scrape into a medium bowl. Add the remaining 1/2 cup of sugar and 1  1/3 cups of almonds to the processor and process until the mixture is very finely ground and beginning to clump. Add to the flour mixture and whisk to combine, breaking up any large clumps.
  3. Using a rubber spatula, fold the dry ingredients into the egg mixture in 3 batches until fully incorporated. Pour the batter into the prepared pan and gently smooth the surface. Bake the cake for 45 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a rack and let cool completely.
The Compote:
  1. Meanwhile, in a large, deep skillet, combine the wine, rum, water, sugars, citrus zests, vanilla bean and seeds, cinnamon, cloves and star anise. Add the plums, cut sides down, and bring to a simmer over moderately high heat. Reduce the heat and simmer for 20 minutes, turning the plums every 5 minutes. With a slotted spoon, transfer the plums to a baking sheet to cool. Continue to simmer the liquid until reduced to about 1 cup, about 3 minutes. Strain the syrup through a sieve into a heatproof bowl, pressing on the solids.
  2. Using your fingers or a paring knife, pull off the skins from the plums. Slice the plums into wedges and transfer to a serving bowl. Pour the syrup over the plums and toss to coat. Let cool to room temperature.
  3. Run a knife along the side of the cake; remove the ring. Invert the cake onto a platter and peel off the parchment. Dust the cake with confectioners’ sugar and cut into wedges. Serve with the plum compote and sweetened crème fraîche.
MAKE AHEAD: The cake can be kept covered at room temperature for up to 2 days. The plum compote can be refrigerated overnight; serve at room temperature.

Happy baking!

Thursday, September 18, 2014

Cake Photos! AND How to Make a Buttercream Shell

Happy Thursday everyone! It's been a hectic few weeks of cake baking, traveling, and fondant rolling.! I made two cakes for a very special one year old baby girl last weekend. The first, 8 in square, was a rich chocolate cake with vanilla buttercream and covered with vanilla fondant and The Very Hungry Caterpillar decorations. The second cake, a 6 in circle, was made for the baby's first cake experience - as a smash cake! Once opened, the cake was a moist vanilla rainbow; 6 layers filled with vanilla buttercream and vanilla fondant. Though the baby found the fondant caterpillar to be the most interesting part, her adorable little friends managed to help her smash through to the rainbow (feet first, of course).

Favorite chocolate cake - feeds 20

Rainbow smash cake

 As a result of all of the delicious cake baking, I happened to have another set of rainbow layers left in my freezer (lucky hubby). Time for a practice cake! Today I made another batch of vanilla buttercream - this time Tahitian vanilla - and decorated with buttercream shells and rainbow sprinkles.
What to do with extra layers? Practice cake!

Rainbow explosion!

Let's talk about those shells you see circling the top and bottom of the cake. With a little practice and a piping bag with a star tip, they can be easy for you to do at home!

  • First, fill your bag and twist to seal. Use one hand to hold bag, the other hand to squeeze the bag.
  • Next, holding your bag at about 45 degrees, slightly squeeze to release some buttercream, move your bag forward and up just a little, then pull back and down in the direction your shell will go. 
  • Right before you achieve the desired length of your shell, stop squeezing the bag and continue to drag it until it stops coming out of the bag. 
  • Practice on a cake round until you've got the desired effect then you are good to go!

Happy baking!

Thursday, September 11, 2014

Apple Season is BACK!

Cake sneak peek!
Happy Thursday everyone! On this important date, I'd just like to take a moment to remember those who aren't with us and those who became heroes on this date so many years ago...we honor you today and every day. 

Just noticed I've exceeded the 9000 reader mark! Thank you to everyone who has been checking out my blog - it means a lot to me! This week I've been working on two, count them TWO party cakes for a very special soon-to-be one year old girl! Pictures coming soon...

In the meantime, let's talk apples. Blueberry pints have shrunk back down to expensive half pints; strawberries are looking a little droopy; pluots have become that can only mean apple season is upon us once more! I've found 3 apple recipes that will make you happy to say bu-bye summer, hello fall!

Maple-Apple Upside-Down Cake
Joanne Chang

  • 1 cup pure maple syrup
  • 3 Granny Smith apples—peeled, cored and cut into eighths
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • Crème fraîche, for serving
  1. Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
  2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
  3. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
  4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

Fry 'em up...
Apple Fritters
Gourmet December 2001

  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold beer (not dark)
  • 10 cups vegetable oil
  • 2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thick
  • Confectioners sugar for dusting
  1. Stir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
  2. Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners sugar.

Skin on, please...
Apple Crisp with Apple Skins
Jo Robinson

  • 2 1/2 pounds apples, preferably Granny Smith or another nutritious variety
  • 1/2 cup honey
  • 1 tablespoon unbleached all-purpose flour, whole-wheat flour, or rice flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unbleached all-purpose flour, whole-wheat flour, or rice flour
  • 3/4 cup rolled oats (not instant)
  • 1/2 cup chopped walnuts
  • 1/2 cup dark brown sugar, firmly packed, or 1/2 cup honey
  • 1/2 cup (1 stick) unsalted or salted butter, melted
  1. Preheat the oven to 350°F. Peel and core the apples, but do not discard the peels. Slice the peeled apples into 1/4 inch slices and place into a large mixing bowl.
  2. Combine 1 cup of the sliced apples, the apple skins, the honey, 1 tablespoon flour, cinnamon, and nutmeg in the bowl of a food processor. Process on high speed until the skins are finely chopped, about 3 minutes. (This will seem like a long time.) Stop and scrape the sides of the bowl as needed. Stir the chopped mixture into the bowl of sliced apples, then spoon into a greased 8‑inch square baking pan. Set aside.
  3. To make the topping, combine all the topping ingredients in a medium mixing bowl. Stir until blended, then spoon over the apples. Place the pan on the middle rack of the oven and bake 50-60 minutes, or until the top is golden brown and the apple slices are tender. Cool 10-15 minutes. Serve warm or at room temperature.
Variations: Add a teaspoon of grated lemon peel to the apples. Add 1/4 teaspoon ground allspice or ground cloves. Use pecans instead of walnuts.

Happy baking!

Friday, September 5, 2014

One Ice Cream; Three Cookies

Happy Friday everyone! While melting on a bench in the dog park, dog happily sitting in the sun, I suddenly had a craving for ooey gooey delicious ice cream, smooshed between 2 soft and chewy cookies. *drool.* So tonight I want you to go out and get your favorite brand of vanilla bean ice cream: are you a Haagen-Dazs fanatic or a Ben and Jerry's lover? Breyers or Cold Stone? Take your pick, buy a few pints, and choose which cookie flavor tickles your fancy for dessert!

Going the chocolate route...
Classic Chocolate Chip Cookies
Emily Farris

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted butter
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  1. Preheat the oven to 375º. In small bowl, whisk together the flour, baking soda and salt. Set aside.
  2. In a large mixing bowl or stand mixer, beat the melted butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Drop the dough by a rounded tablespoon onto ungreased baking sheets. Bake for 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then remove the cookies to wire racks to cool completely.
MAKE AHEAD The cookie dough can be tightly rolled with plastic wrap into a log and stored in the freezer for up to 2 months. To bake, remove the dough from the freezer and slice into 1/2-inch pieces. Place on cookie sheet, allow to defrost for 10 minutes, then bake for 10 minutes.

Going the peanut buttery route...
Peanut Butter Cookies
Alice Medrich

  • 1 1/3 cups flour
  • 1/2 tsp. baking soda
  • 8 tbsp. softened butter 
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp. salt
  • 1 1/4 cups chunky peanut butter
  • 1 large egg
  • 1 tsp. vanilla extract
  1. Sift the flour and baking soda together in a medium bowl and set aside. Put the butter, granulated sugar, brown sugar, and salt in the bowl of a standing mixer fitted with a whisk and beat on medium speed until smooth and creamy but not fluffy, about 1 minute. Add the peanut butter, egg, and vanilla, and beat until just smooth, about 30 seconds. Stir in the reserved flour with a wooden spoon until just combined. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 12.
  2. Position racks in the upper and lower thirds of the oven, then preheat oven to 325°. Pinch off heaping tablespoon-size pieces of dough and roll into balls. Arrange balls 2 1/2'' apart on parchment-lined cookie sheets. Use tines of a fork to flatten balls to a thickness of about 1/2'' and to make a grid pattern on top. Bake until golden brown, about 15 minutes. Cool cookies completely before storing in airtight containers for up to 2 weeks.

Pucker up...
Old-Fashioned Lemon Sugar Cookies
Martha Stewart Living, August 2005

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter, (2 sticks), softened
  • 2 large eggs
  • Sanding sugar, for sprinkling
  1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Happy baking!

Wednesday, September 3, 2014

Shrimp Rolls For Hot Nights

Happy Wednesday everyone! Last night we ate healthy, delicious shrimp rolls for dinner with homemade potato chips. Don't click away just yet - this is super easy and actually very healthy! For potato chips, slice 1/8" slices of russet potatoes on a mandoline, bake chips with olive oil, salt, and pepper at 450 degrees for 20-25 min, rotating pans halfway. For the shrimp rolls, check out these bad boys:

Shrimp Rolls
Ellie Krieger


  • 1/3 cup plain Greek-style nonfat yogurt
  • 3 tablespoons mayonnaise
  • 1 stalk celery, finely chopped
  • 1 tablespoon chopped scallion greens (from about 1 scallion)
  • 1 tablespoon fresh lemon juice
  • 1 pound cooked shelled medium shrimp
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat hot dog buns (I find them - cheap yet delicious - at Trader Joe's)
  • 1 tablespoon extra-virgin olive oil

  1. In a bowl, stir together the yogurt, mayonnaise, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. 
  2. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over medium-high heat and grill the bread, cut side down, until toasted, about 3 minutes. 
  3. Fill each with ¾ cup of shrimp mixture and serve immediately.

Makes 4 servings
Serving size: 1 shrimp roll

Happy shrimping!