Coffee and Cannolis

Mom-to-be Margaritas (Mamaritas)

2011-04-30T02:46:00.000-05:00

Just because an expectant mother can't partake in drinking alcoholic beverages doesn't mean she doesn't want to enjoy the occasional mocktail to celebrate. With Cinco de Mayo just around the corner a margarita sure sounds nice, but minus the tequilla of course!

A few months ago I bought a fantastic mocktail book - "Preggatini's-Mixology for the Mom-to-be" and started making a few of the recipes recently. The first I made was this Mamarita recipe for my sister-in-laws baby shower which had a Mexican food theme. There was no need for the two of us to just drink water while everyone else was enjoying a margarita! Sure, there was lemonade, but for anyone else that's pregnant or has ever been - you get burnt out on lemonade REAL quick!!

While I prefer a real margarita, this was a good substitute to calm my craving for a few more months. It is pretty sweet so it's not something I'll make on a regular basis, but I'll definitely be making it again for Cinco de Mayo! And, who knows- maybe this weather will pick a temperature to stick with and one day I may try this out frozen to see how that tastes!

Probably 95% of the recipes in the book are individual serving size recipes but they're all easy to multiply to get as many servings as you desire. Plus, another great thing about the book is that many of the recipes give tips on how to "de-virginize" the drink for dad and others not with child!

Mamaritas

Ingredients:
1 oz. agave nectar
1/2 oz. freshly squeezed lemon juice
1 oz. orange juice
3 oz. limeade
1 lime wheel
rimming salt (I omitted)

Directions:
(Rim a margarita glass and set aside)

Stir agave nectar and lemon juice in the bottom of a mixing bowl until nectar dissolves. Add OJ, limeade, ice and shake vigorously. Strain into the maragrita glass and serve with a lime wheel on the rim.

To make larger quantities, just multiply the ingredients by the number of servings desired. Instead of shaking to mix, just stir vigorously. Serve with or without ice.

Source: Preggatini's: Mixology for the Mom-to-be

Ice Cream Sundae Cupcakes

2011-04-22T03:00:00.000-05:00

How cute are ice cream sundae cupcakes? I was looking for something simple, but a little different recently for a coworkers birthday and I decided to make a variation of ice cream sundae cupcakes. The main variation is that I didn't include cherries on top, though that would have made them look significantly more like sundaes. My reasoning - coworker isn't a fan so why would I do that?! Considering I do not like cherries I wasn't too heartbroken :)

Ice Cream Sundae Cupcakes

Ingredients:
For the Cupcakes
2¼ cups cake flour (9 ounces), plus more for dusting the pans
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

For the Frosting
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 pound (4 cups) powdered sugar, sifted
1/2 teaspoon vanilla extract

For the Ganache
1 bag good quality milk chocolate chips

Directions:
For the Cupcakes
Set oven rack in middle position. Heat oven to 350 degrees. Line cupcake wells with cupcake liners.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly between cupcake wells, about 2/3 full. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes for full size cupcakes (15-18 for mini cupcakes)

Let cakes rest in pans for 3 minutes before removing and leaving to cool on wire racks.

For the frosting
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium and add the sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After every two additions, raise speed to high and beat 10 seconds to aerate frostong, then return to medium.

Add vanilla, and beat until frosting is smooth.

For the Ganache

Melt chocolate chips on medium power in a microwave safe bowl, stirring every 30 seconds until completely melted.

For assembly

Top the center of each cooled cupcake with about 3/4-1 tablespoon melted chocolate, allowing to spread a little before topping with frosting. To frost use a pastry bag with a large round opening tip, such as Wilton #1A. Garnish with sprinkles, chopped nuts, cherries, etc. as desired.

Sources: Cupcakes - adapted from The Way the Cookie Crumbles Frosting - Martha Stewart Cupcakes Ganache - original "recipe"

Beer Pizza Dough and a Foodbuzz/New Belgium Tastemaker Event

2011-04-20T09:12:00.000-05:00

It's no secret that I love cooking with beer, and ironically, one day while Rob and I were enjoying some beer cheddar risotto I received an email, that I was able to check on my handy iPhone while eating, from Foodbuzz asking for submissions to be a Foodbuzz/New Belgium Brewing Company Tastemaker. Yes please! I didn't expect to be selected as I'm sure numerous people submitted for the opportunity but lo and behold I was selected.

While debating what to make I couldn't decide between a dessert or main course. One day while craving pizza I had an inspiration that a pizza dough made with beer would be fantastic. (But trust me, I have plenty of dessert ideas rattling in my brain to try out with beer!) Knowing that I really wanted to take advantage of grilling season I chose a Spring seasonal beer (New Belgium Mighty Arrow Pale Ale) to complement and not overpower the pizza. Plus, I wanted to grill the pizza (my favorite way to prepare pizza) and seasonal beers just go hand in hand with grilling, in my opinion.

Mother Nature finally decided to clear up enough to allow me to grill my pizza (though just barely as I was racing the clock trying to beat what turned in to a hail storm and tornado in the area). The subtle flavor of the beer was fantastic, and though I didn'tget to enjoy a beer with the pizza (considering I'm almost 8 months pregnant) Rob did and he said the lighter beer really complemented the pizza, my exact expectation.

Considering I love to cook with beer I'm sure I'll be trying this again with another beer (especially this summer when I can enjoy a beer to go with it) and I'm already thinking that Fat Tire Amber Ale would go great as well. And, PS - Rob and I both agree that this dough would make great bread sticks!

Beer Pizza Dough

Ingredients:
2 1/2 cups AP flour
1 1/2 cups Semolina flour
1 teaspoon garlic powder
1 1/2 tablespoon Parmesan Cheese
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups room-temperature New Belgium Mighty Arrow Pale Ale

Directions:

Mix and knead all ingredients until a smooth, soft dough ball is formed.

Cover the dough and allow to rise for 30 minutes - 2 hours.

Preheat grill to medium high heat. Divide dough in to 2-4 equal sections, determined by how big you want your pizzas (I like grilling smaller pizzas so I divided in to 4 and froze 2!)
Shape each piece in to a thin round, size depending on how many pizzas you're making. Sprinkle a pizza peel or non-rimmed cookie sheet with Semolina flour and place each dough round on top. Carefully place pizza dough on preheated grill and bake one side for 5 minutes or until lightly grilled.

Flip dough over and top grilled side with desired pizza toppings, such as sauce, cheese and meats/veggies. Cover and finish grilling for about 8-10 minutes or until crust is cooked through and cheese is melted thoroughly.

Serve warm.
Source: adapted from King Arthur Flour

As part of the Foodbuzz Tastemakers program I will receive a stipened for participating in the New Belgium Brewing Company Tastemaker opportunity. All opinions in this post are 100% mine and my husbands.

Lighter Loaded Potato Soup

2011-03-04T02:12:00.000-06:00

Since it's March I would love to say that the balmy, winter weather is over, but I know better than that. Unfortunately March can be a cruel month, leading you to believe that the worst is over and Spring has sprung, but that's not always the case. March is definitely one of those months that you have to pay close attention to the weather because one day it can be close to 70, and the next, low 40s.

It's always a good idea to have a few quick recipes ready to go for those days that the weather is just a little more balmy than expected - such as a quick, filling soup. I first saw this soup a few months ago in a Cooking Light my boss discarded in the magazine pile at work and I knew I needed to make it. The problem is - I lost the magazine for a few months and couldn't remember where I saw the recipe. Upon finding it while cleaning I knew I immediately needed to make this recipe. I love anything potatoes and I was gearing up for a chilly weekend, and Saturday afternoon alone, so I figured what better time to try it out then a quick weekend lunch. I have never been so glad to actually make something for a weekend lunch! Not only was it delicious then, it made for great leftovers for work since it's always a little chilly in the office! And, bonus - not too bad for you! I'm not saying this was an uber-healthy meal, however as starchy soups go this was a light version that wasn't light on flavor by any means!

Loaded Potato Soup
Ingredients:
2 lbs red potatoes
2 teaspoons olive oil
1/2 chopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 bacon slices
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

Directions:
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into bowls and top with cheese, green onions, and bacon.

Source: Cooking Light, October 2010

Cookies and Cream Ice Cream

2011-02-17T09:59:00.000-06:00

Ever since I made cookies & cream cupcakes I've been craving anything Oreo. I do that though - as soon as I have a bite of anything Oreo or Cookies & Cream I need more. Rather than just eat the leftover Oreo's straight out of the packaging with a glass of cold milk I decided to actually make something with them. The weather was starting to warm up so why not make Cookies & Cream Ice Cream to bring myself out of the funk this winter has brought on to most of us this year.

I've made Cookies & Cream Ice Cream with a basic vanilla ice cream base, just folding in some chopped Oreo's but I decided this time to look for an actual recipe. I'm glad I did because while my old version was good, this was much better. It's exactly what I look for in a Cookies & Cream Ice Cream.

Cookies and Cream Ice Cream
Ingredients:
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

Directions:
Combine the milk and cream in a saucepan over medium heat. Heat until bubbles form around the edges. In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer). Pour the liquid through a fine mesh sieve into a bowl. Stir in the vanilla extract. Cover with plastic wrap and chill in the refrigerator until completely chilled.

Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the mixture is softly frozen, transfer half of it to a storage container. Add half of the chopped Oreo pieces and fold in gently with a rubber spatula. Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined. Freeze until completely hardened.

Source: As Seen onAnnie's Eats, adapted from Pennies on a Platter

Funfetti Cookies

2011-02-12T06:33:00.000-06:00

Though I love to bake from scratch, sometimes it is so worth it to bake semi-homemade style. These funfetti cookies are a testament to that. Funfetti cookies, a step-sibling to the adorable funfetti cakes, have always been a staple for my family, but surprisingly I realized this last Christmas that Rob has never had one that he can recall. Granted, my mother-in-law doesn't bake much, but this is definitely her kind of baking so I couldn't get over the fact that he claims she never made these for him.

With the urge to bake something quick and easy that I knew Rob would love, nothing was appealing to me (that would appeal to him). That is - until I was making the turn to head to the check-out at the grocery store last weekend. Right in front of me was a huge Valentine's Day candy display, along with boxes of Valentine's Day themed funfetti cake mix for $.99. Yes, less than a dollar - I had to snag it up knowing that I had to make Rob some funfetti cookies!

To be honest, though these cookies are a staple in my family - I've never actually made them. Maybe it's because once I started baking I tried to stick to baking from scratch, or maybe it's because they're not "new" to me so I didn't see the point in baking them when I knew that I'd have them the next Christmas. Regardless, I'm glad I finally decided to make them because with the little one on the way it's good to learn some super quick, easy, kid pleasing desserts. Though baking from scratch isn't hard in my opinion, it does require a little extra prep that I may not have time for in a few years when I just want to bake with my kids!

Being that I never made these, I actually had to search for the recipe. It wasn't hard to find, but then when I went to open the box I noticed the recipe was right on the side of the box. Oops! There really is nothing easier than these cookies and I'm sure one day I'll look around for a homemade version - but until then these will definitely work. They're so delicious - they taste like they're completely from scratch - no one has to know you need only 1 bowl, 1 spoon and 4 ingredients!

Funfetti Cookies
Ingredients:
1 box Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs
1/2 can Pillsbury Funfetti frosting, or frosting of your choice (a great way to seasonalize the cookies!)

Directions:
Preheat oven to 375

In a large bowl combine cake mix, eggs and oil until thoroughly moistened. Add candy sprinkles from box and fold in well.

Shape dough in to 1-inch balls and place two inches apart on an ungreased baking sheet. Take a glass and lightly press cookies to 1/4" thickness.

Bake for 6-8 minutes or until edges are just golden brown. Cool 1-minute then remove from pan and place on cooling rack.

Spread frosting over warm cookies and immediately sprinkle with candy from frosting, or with desired decorations.

Source: Pillsbury

Cookies and Cream Cupcakes for Super Bowl

2011-02-06T08:22:00.000-06:00

Super Bowl is one game that brings everyone in America together. Whether your're a football fan or not you've most likely watched a Super Bowl in the past, if not making an annual tradition with friends and family. While I'm more of a hockey or baseball girl I do enjoy watching football games with friends and family, especially the Super Bowl! In fact, one of the most memorable football watching experiences in my life was Super Bowl XLI (2007) - Colts v. Bears. I have no allegiance to either of those teams (though I do love Peyton Manning so I was rooting for Indianapolis!) I will always remember watching the game in Riviera Maya, Mexico with my then new husband on our Honeymoon! It was such a great experience to watch with complete strangers and see how the resort outdoor auditorium was segregated in to Bears fans and Colts fans.

One of the things about Super Bowl that brings everyone together, regardless if you're rooting for opposing teams, is the food! There is something about game day food that makes everyone happy! Chili, Wings, Pizza, Potato Skins, Nachos, Salsa, etc. The list goes on and on, but I always ensure that I bring a dessert every year for Super Bowl, regardless of where I'm going. This is one night of the year that there is never too much food!

After reviewing my list of cupcakes I need to try I decided on Cookies & Cream cupcakes. I love Oreos, and my friends love Oreo Truffles so I thought this way I could do both! I sampled one a little bit ago, and let me tell you that these cupcakes will definitely please my friends. Not to mention, these may be my new favorite cupcakes, tied only to the Snickerdoodle cupcakes. Not only are these everything you expect in Cookies & Cream, how do you not love an Oreo Truffle as garnish?!

I decorated the cupcakes to support both teams, and though I don't have an allegiance to either team this year - ever since high school I've been a Green Bay fan thanks to pre-scandal Brett Favre. So, this year I'm letting it known that I am team Green Bay. Go Pack :)!

Cookies & Cream Cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo Truffles, or Oreo Cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves or truffles.

Source: Annie's Eats and Beantown Baker

Homemade Taco Seasoning

2011-01-21T02:00:00.000-06:00

I previously posted about how every year I try to take better advantage of time, store sales, etc. to prepare some meals in advance to either stock the freezer or make the rest of the week easier, however why stop with the perishables?! One of my favorite pantry staples is definitely taco seasoning, and I finally got rid of all the prepackaged taco seasoning in our pantry and made my own. It takes less than 5 minutes to make up a big batch of homemade taco seasoning so I don't know why it took me so long, but now that I have I'll never buy another packet again!

Sometimes I'm a little nervous to try something homemade when it's always delicious from a box, packet, etc. because the flavor just isn't the same, however there was no need to be nervous about this! Not only is it not full of preservatives, it's still full of flavor! Seriously, make a batch of this and you won't regret it! Keep it in the pantry and you'll be one step closer to having a quick meal ready to go!

Homemade Taco Seasoning
Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper

Directions:
Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.

To prepare taco meat, use about 3 - 3 1/2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

Source: seen on Annie's Eats

(edited March 2011 to reflect more accurate measurements for seasoning per 1 lb. of cooked meat)

Classic Chicken Noodle Soup

2011-01-19T02:00:00.000-06:00

At the start of every year I resolve to start utilizing my weekends to prepare foods for the week, or to stock the freezer, and this year is no exception, especially with baby on board. However, this year I have more realistic expectations for myself - I know I won't spend 1 day a weekend, or even every weekend doing this, so why set myself up to break my resolution in 2 weeks?! Basically I just want to be less lazy on the weekends and actually think ahead and prep when I get home from the store, take advantage of crappy weather to make a few freezer meals, etc.

When menu planning for the week I had to think of where to start with my resolution. Well, I am sick of leftovers for lunch and have been wanting Chicken Noodle Soup so why not start there? I like the recipe I've used in the past, but it's just been missing something. When searching on foodgawker I saw a fantastic looking picture from Smells Like Home that turned out to be a Barefoot Contessa recipe so I knew I couldn't go wrong.

This recipe was everything I love about Chicken Noodle Soup, except it was homemade! I love lots of celery and carrots in my soup, and by using all white meat chicken and whole grain noodles I made it even healthier! The best part though was that it was quick and it freezes well! The soup makes a great workday lunch, or companion to a grilled sandwich.

Classic Chicken Noodle Soup
Ingredients:
2 Tbsp. Olive Oil
1 1/2 cup medium-diced celery (3 stalks)
1 1/2 cup medium-diced carrots (4-5 carrots)
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 Quarts chicken stock
3 cups wide egg noodles
3 cups cooked chicken, diced
1/4 cup chopped fresh parsley

Directions:
Heat oil in a large pot over medium-high heat. Add the celery, carrots, salt and pepper and cook for 10-12 minutes until softened.

Pour in the stock, bring to a boil over high heat, and add the noodles. Cook the noodles for 10 minutes, then add the chicken and parsley. Allow the chicken to heat through. Serve hot.

Source: Smells like Home, originally adapted from Ina Garten, Barefoot Contessa Family Style

Homemade Chocolate Pudding & a Special Craving!

2011-01-18T03:30:00.000-06:00

I know, I know - I've been slacking! But, I assure you, it's for a very good cause. Rob and I are having a baby! Our first child is due June 27, 2011 and we couldn't be more excited! I've been feeling great, in relation to how I expected to feel, however I've just been exhausted. I haven't stopped cooking and baking, though admittedly I have slowed down a bit. However, the lack of blogging lately is just due to pure laziness. As I mentioned, I've been exhausted, so I either didn't feel like taking pictures of my food, or if I did take pictures they still need to be loaded and/or edited before I can post.

Though we don't know the sex yet, this baby definitely takes after daddy, or is all girl, because I've been having some major chocolate cravings. Chocolate has never been my go-to flavor choice, though I don't dislike it, but the last few months I've been wanting it all.the.time. However, not just any chocolate - I want soft and creamy chocolate - pudding, ice cream, hot chocolate, chocolate milk, "leftover" cake and cupcake frosting, etc.

In honor of Baby S., I want to share with you this amazing homemade chocolate pudding recipe I stumbled across while enjoying a breakfast drink (chocolate flavor, of course!) as a snack at work and poking around the inter-webs. To be honest, pudding has never been something I've thought of making on my own until I started craving it - but believe me, this recipe will definitely get some good use when this baby starts begging for pudding when it's older! I saw numerous recipes that were more like custards and mousses (many of which I bookmarked for later!) but I just wanted a basic, aka quick, chocolate pudding. This recipe did not disappoint. Silky, creamy, rich but not heavy, and, of course - chocolaty!!

Silky Chocolate Pudding

Ingredients:
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (I used 1% milk for a lighter version and it was still a-maz-ing!)
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Directions:
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

Strain through a fine-mesh strainer into a serving bowl or into individual serving dishes.

Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

Source: adapted from Smitten Kitchen, as found on The Wednesday Chef, originally from The Essence of Chocolate, by John Scharffenberger

Sugar Cookie Place Cards

2011-01-04T10:08:00.000-06:00

In my opinion, holiday baking is not complete without some sugar cookies. However, in the past, one of my least favorite cookies was the sugar cookie - that is, until I tried this cookie! I've made some sugar cookies that I've liked, but never one that completely wowed me. This year along with my mother-in-law and sister-in-law we made Sugar Cookie Place Cards for Christmas dinner and so I wanted a recipe that would bring the W-O-W factor, plus the decorations that would produce the cute factor! Not needing to look far, I decided to try Annie's favorite sugar cookie recipe. She has a few variations, but considering it was Christmas I decided to go with the original almond flavoring.

With the exception of trying out the other flavor variations, I intend on this recipe being my standby sugar cookie recipe. I love the flavor the powdered sugar provided and the hint of almond was fantastic! Not to mention the fact the my husband kept raving about them, insisting I eat mine immediately after dinner despite the fact that I was stuffed and "saving it for later". Plus, the bonus is that the cookies held their shape perfectly which makes it easier to decorate.

Speaking of decorating - I didn't get pictures of the process like I intended to so I was unable to do a tutorial on decorating with royal icing. Check out Annie's fantastic tutorial here.

Sugar Cookies
Ingredients:
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 1/2 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cup flour, sifted

Directions:
Cream butter and add powdered sugar.

Blend in egg, almond extract, vanilla, salt and sifted flour. Chill dough until firm (a few hours).

Roll to 1/4" thickness on well-floured surface. Cut with cookies to desired shapes. Place on cookie sheets lined with parchment paper.

Bake at 375 degrees for 8-10 minutes. Cookies should not brown. Allow to cool completely before decorating.

Source: Annie's Eats

Gooey Butter Cookies

2010-12-17T07:00:00.003-06:00

For those of us in St. Louis, Gooey Butter Cake and Cookies are everywhere; especially this time of year around the holidays. However, thanks to the genius of the interwebs, Gooey Butter Cake and Gooey Butter Cookies are becoming more well known. The very first post I did on this site was dedicated to a Holiday Baking day with the women in my family (which is an annual tradition that I look forward to every year!).

One of the recipes I included was Gooey Butter Cookies, but I have decided to repost the recipe. First of all, I highly doubt anyone will go far enough in to the depth of this blog to find this fantastic recipe, and secondly, I have since starting making these cookies on my own, with different flavor variations that I wanted to share. Third, when reposting I noticed that I missed an ingredient in the original posting, plus it was very bulleted and non conversational.

Gooey Butter Cookies
Ingredients:
1 egg
1 box yellow cake mix
1 (8 oz.) cream cheese, softened
1 stick softened butter
1 tsp. vanilla extract
Powdered sugar for rolling and dusting

Directions:
In a large bowl with a mixer, cream together butter and cream cheese until smooth. Beat in the egg, then beat in the extract. Beat in the cake mix. Cover and refrigerate until firm enough to roll (2 hours to overnight if preparing in advance).

Preheat oven to 350 degrees. Place powdered sugar in a bowl set to the side. Roll chilled dough in to tablespoon size balls and then in the powdered sugar. Place on an ungreased cookie sheet, 2 inches apart and bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with extra powdered sugar if desired.

Variations:
I have made these cookies in the traditional butter flavor, but have started making them in different varieties.

Mint Chocolate:
Use chocolate fudge cake mix and swap out the vanilla extract for mint extract

Red Velvet:
Use Red Velvet cake mix

Snickerdoodle
Use a Cinnamon Swirl cake mix and roll in cinnamon sugar instead. Or, use a butter cake mix and mix in 2 teaspoons cinnamon and roll in cinnamon sugar

Green Bean and Corn Casserole

2010-12-17T07:00:00.001-06:00

I have discussed my love for comfort food numerous times on here, and this recipe is just another example of a food that is pure comfort in a casserole dish. A tweaked version of a classic Green Bean Casserole that I have no idea of the original source, but I do remember the first time my mom made it when I was in high school or college. She made it for Thanksgiving dinner in lieu of a traditional Green Bean Casserole - just for something a little different. I wasn't sure how I felt about it at first because I could take or leave corn, but I've been hooked since the first bite.

Green Beans, corn, sour cream, cheese... all the makings of a delicious casserole-style side dish, that admittedly I often made as dinner in college. When I lived by myself I would make this and live off it for a few days. My mom hasn't made it in awhile, but she makes hers a little differently than I make mine. Her's is even more of a traditional Green Bean Casserole using French Fried Onions on top, whereas I pull out my ever present box of Reduced Fat Cheez-Its from the pantry and crush those bad boys on top! Not the healthiest meal in the world but what comfort food really is all that healthy (besides some soups)?!

Eventually I will probably try making this without the cream soup, but for now I'm sticking with the recipe I know by heart, which includes Cream of Celery Soup. I try not to use it that often, but I do always have a can in the pantry in case I'm ever craving a casserole type dish and don't have the ingredients on hand to make it with a cheese sauce instead.

This recipe is freezer friendly. I like to make 2 small batches at a time. One in a smaller baking dish, the other in an 8x8 disposable foil pan. I prepare just until baking and put in the foil pan. Cover with two layers of foil, label and place in the freezer. Just thaw in the fridge during the day, or the night before, you plan on baking it. Bake as directed in the original recipe.

Green Bean and Corn Casserole

Ingredients:

1 can French Style Green Beans, well drained

1 can White Corn, well drained

1 can Cream of Celery Soup

8 oz. sour cream

~ 2 cups shredded cheddar cheese

S&P to taste

1 cup crushed French Fried Onions, Cheez Its, Cornflakes, etc. based on your preference

3 tablespoons melted butter

Directions:

Preheat oven to 350 degrees and lightly spray a 2 qt. baking dish with cooking spray.

Mix drained green beans and corn in a large bowl with soup, sour cream, cheese and S&P. Evenly spread in prepared baking dish.

Combine melted butter and crushed topping and then evenly sprinkle over casserole mixture.

Bake for 30 minutes or until bubbly. Remove and allow to set for a few minutes before serving.

** Note, works really well to prepare a few hours to 1 night in advance before baking.

Source: unknown

Cinnamon Spice Cheesecake Layer Cake

2010-12-15T19:00:00.003-06:00

When looking for cheesecake ideas online, I stumbled across this delicious looking cheesecake on Erin's Food Files. A red velvet cake with a NY Cheesecake middle layer! I immediately wanted to make it knowing it would impress, however I was not feeling Red Velvet. Knowing that the holidays were right around the corner and that I had a few Red Velvet desserts planned, I decided to switch up the cake, using the same basic idea overall though. I love cinnamon flavors, especially this time of year so I looked for a Cinnamon Spice cake that would pair well with a cheesecake middle layer.

Once finding the recipe I wanted to go with I was so excited to try this cake out. Disappoint it did not! Although the picture above is not fantastic (I didn't have time to take any pictures before serving, and this was the one last slice leftover for Rob and I to share - which I dropped) I couldn't wait to share this fantasticness with my friends and readers. Two (well, three with the frosting) relatively simple recipes combined to make one show-stopping dessert.

Cinnamon Spice Cheesecake Layer Cake
Ingredients:
For the cheesecake:
20 oz. cream cheese, room temperature
3/4 cup sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
1 1/2 sticks unsalted butter, softened, plus more for buttering the parchment paper
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (original recipe calls for 3/4 teaspoon which wasn't enough for me!)
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup sour cream

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 teaspoon vanilla extract
3 cups powdered sugar

Directions:
For the cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the spring-form pan. Wrap bottom half of the pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring-form. Bake until just set in center, about 45 minutes. remove pan from water, let cool 20 minutes. Run a pairing knife around edge; let cool completely. Cover; chill overnight.

For the cake:
Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.

In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a stand mixer fitted with a paddle attachment, beat the butter with sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.

Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.

For the frosting:
Beat cream cheese, butter and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.

For assembly:
Place bottom layer on cake stand. remove cheesecake from pan and remove metal bottom and parchment paper. Place cheesecake layer on the top of the bottom layer of the cake. If the cheesecake is wider than the cake, trim it with a knife.

Place top layer of cake on top of the cheesecake. Coat with a generous layer frosting to act as the crumb coat. Refrigerate about 30 minutes then frost with as much of the remaining frosting as desired. Top with garnish of your choice. I sprinkled cinnamon over the top, and lined the bottom with cinnamon sticks.

Refrigerate until ready to serve. The cake does not have to be kept in the fridge until immediately before serving. It's OK to sit out a bit!

Sources:
Cheesecake, Frosting, Concept: Erin's Food Files, originally adapted from Apple a Day and Martha Stewart
Cinnamon Cake: Food and Wine

Cheddar Bay Biscuits (Red Lobster Biscuits)

2010-12-13T08:00:00.000-06:00

I've never been shy about the fact that I'm not a seafood fan. However, my in-laws are, and they also love Red Lobster. I've gone there on occasion with them, but I always get a steak or chicken meal. I know, I know, that's like going to a renowned steak place and getting ground beef, but I just can't bring myself to order a fish dish knowing that I may not like it. Though, with that being said, if I were to ever do so and end up not liking it, at least at Red Lobster I could just eat the biscuits! Oh man, how delicious would that be?!

Knowing how much my husband loves their biscuits, I remember trying biscuit mixes in college trying to replicate them for my then boyfriend. Never once did they come close! For a while now I've had this recipe starred in my Google Reader ready to try but I've never gotten around to it. The recipe requires Bisquick mix and I'm not opposed to that, however it's not something I typically have in the pantry, but when it was on sale super cheap at my grocery store and temperatures began dropping (drastically!) I knew that it was time to try these biscuits. The recipe looked like it would replicate the flavors well, and given the number of posts I'd seen with this recipe I figured it couldn't be bad, however I had a nice big batch of beef stew that we could fill up on should the side dish be a flop.

Flop they were not! After Rob tried a bite, the first thing he said I can't really write on here as I'd have to put a rating on here. Needless to say, they were a hit. Plus, since I was making just for the two of us we had LOTS leftover. I froze the leftovers and have since tried them from the freezer - still delicious! Just thaw them in the fridge overnight and throw in a 400 degree oven for about 5 minutes to heat through and crisp up the edges a bit.

Cheddar Bay Biscuits (Red Lobster Biscuits)
Ingredients:
2 cups Bisquick mix
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar
2/3 cup milk
2 tablespoon butter
1 teaspoon dried parsley
1 teaspoon garlic salt

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine Bisquick, garlic powder and cheese in a medium bowl. Stir in milk until just combined. Using a cookie scoop place drops of dough onto cookie sheet and bake for 10 minutes.

Meanwhile, melt the butter. Stir in parsley and garlic salt. When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits. Bake for an additional 5 minutes, or until golden brown.

Optional: Before serving, brush biscuits with additional butter mixture.

Source: Pennies on a Platter

Wendy's Natural Cut Fries with Sea Salt

2010-12-12T08:00:00.000-06:00

A few weeks ago I received an email from Foodbuzz for a Tastemaker opportunity - a chance to try Wendy's new Natural Cut Fries with Sea Salt. Yes, please! My husband and I both LOVE Wendy's Spicy Chicken Sandwiches, however there aren't too many Wendy's locations in St. Louis so we don't get them that often :(. However, thankfully for us they're starting to expand back in to St. Louis!

Foodbuzz and Wendy's sent me two $10 gift cards to try out the new Natural Cut Fries with Sea Salt, suggesting that I stop by at a predetermined time. Unfortunately I wasn't able to make it to one of the designated times to try the fries due to a rescheduled appointment, however a morning of running errands gave me the perfect opportunity to pick up some lunch for my husband and I.

A new Wendy's just opened about 15 minutes from my house a week or so ago, so naturally there was a long line. Well worth it though! After finally getting to order I got a Spicy Chicken Sandwich meal for Rob (no tomato), and a Spicy Chicken Nugget meal for myself since I've been dying to try them.

Admittedly I am a big fan of fries. Put any fry in front of me and I'll most likely eat it. Though, I do agree that not all fries are created equal, especially when it comes to fast-food fries. Wendy's fries have always been middle-of-the-road for me. Not bad by any means, but not the best I've ever had. Now that I've had the opportunity to try the new fries they've jumped up on my list. I've always been partial to natural cut fries, plus, I would rather eat a fry seasoned with sea salt over table salt!

Overall we're fans of the fries. Rob thought for the most part they were the same, however he was a fan of Wendy's fries to begin with. I was a fan, but I did notice that the fries towards the top of the holder were less salty than those on the bottom. I'm sure that was due to sitting in the bag for a few minutes before I got home, and the napkins sitting right on top, brushing off some of the salt.

I'll definitely continue to get! Oh, and the Spicy Chicken Nuggets - amazing! I'll definitely be getting those again as well.

Thank you Wendy's and Foodbuzz for this great opportunity!

Chicken Cordon Bleu Risotto

2010-11-29T07:41:00.000-06:00

One of my favorite dishes is Chicken Cordon Bleu, and I know I've often commented on how I like to make Chicken Cordon Bleu inspired dishes. One of my most recent recreations was this Chicken Cordon Bleu Risotto. I love creamy risottos so it was no surprise that I loved this dish. This dish takes a relatively basic risotto recipe and adds the flavors of Chicken Cordon Bleu (chicken, ham, Swiss cheese and the rich crunchy topping) to the final touches.

If you're interested in some of my other Chicken Cordon Bleu inspired dishes, check out:

Chicken Cordon Bleu

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Panini

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Risotto

Ingredients:

1 Cup Risotto

3 Cups Chicken Broth
1 clove garlic, finely diced
1/4 onion, finely chopped
2 Tablespoons Olive Oil
1 Tablespoon Butter
1/2 cup dry white wine
1 1/2 cups shredded chicken
3 oz. cooked ham, diced
1/2 cup Swiss cheese, shredded
S&P to taste

For Topping:

1 slice high-quality white sandwich bread (without crusts), torn into quarters

2 Tablespoons unsalted butter

3/4 cup grated Parmesan cheese

1 Tablespoon chopped fresh basil

Directions

Warm up broth in sauce pan and keep at a low simmer until ready to use

Heat butter and oil in skillet/sautee pan over medium heat, adding chopped garlic and onion to cook for about 2 minutes, stirring occasionally

Add dry rice to pan with garlic and onions, coating with Butter and Garlic, stirring occasionally until rice begins to lightly brown, about 2 minutes.

Add wine to rice, stir and cook until it becomes absorbed.

Add 1 cup of warm broth and stir periodically until rice absorbs most of the liquid. Add another cup of broth, and continue until broth is gone and rice is creamy.

Add cheese and stir in until melted. Add chicken and ham and cook until heated through.

Meanwhile, to make topping:

Process the bread in a food processor (you should have about 1 cup crumbs).

Crockpot Dr. Pepper Pulled Pork

2010-11-28T08:15:00.001-06:00

We're approaching the time of year that my Crock-Pot is going to start getting a workout! The days are getting shorter, the temperatures are getting colder, and our schedules are getting busy with holiday preparations, events, work schedules, etc. I have a few recipes that I love to make this time of year in my crock-pot, which I plan on posting soon, but one of my new favorites is this Pulled Pork I saw on Chaos in the Kitchen a few months ago.

This pork is tender, juicy and meaty - perfect for pulled pork sandwiches. With just a little bit of prep required (searing the meat) the crock-pot really does most of the work for you. Because this makes a large portion, this recipe is also great for serving a crowd, or to freeze for an even quicker meal when you're really rushing to get dinner on the table. To freeze - prepare completely and then portion what you want to freeze in freezer weight ziplock bags or reusable containers (I like to freeze 2-3 portions per freezer bag). Thaw out in fridge overnight and reheat in microwave until heated through.

Crockpot Dr. Pepper Pulled Pork

Ingredients:

5 lb. boneless pork shoulder, cut into large chunks

2 tablespoons oil

S&P

12 oz. Dr. Pepper (or Root Beer)

Your favorite BBQ sauce

Directions:

Sprinkle pork with S&P. Heat oil over medium heat in a large heavy pot or dutch oven. Sear pork shoulder pieces a few at a time until all sides are browned and caramelized. Add pork to a slow cooker as they finish.

Pour soda over pork and turn slow cooker to low and cook 8-20 hours.

To serve, use two forks to slightly shred meat leaving some larger pieces. Split buns or dinner rolls and lightly toast. Toss each serving with a little BBQ sauce just to moisten.

Source: Chaos in the Kitchen

Mini Meatloaves

2010-11-21T08:00:00.000-06:00

When initially sitting down to eat this dinner I noticed just how "50s & Retro" it was, however I forgot that until I took a look at the pictures. Wow, what a well balanced meal we have here - protein, starch and a veggie. Too bad I didn't think to put a glass of milk in the shot!

With that being said, there is something ultimately comforting about "retro-style" foods, such as meatloaf. With just two of us to feed it doesn't make sense to make an entire meatloaf unless I plan to freeze leftovers, which is very possible with meatloaf, however my freezer is a little cramped right now, so I decided to make little mini meatloaves. I've seen a lot of people making them in muffin tins, which is a great idea, however when you're planning to make a lot of cupcakes and need all the muffin tins you can get, you don't necessarily feel like dirtying one up. Bring in the trusted casserole dish - she works for so much more than just casseroles! Example A: You want to make mini meatloaves and chose to make them free form.... once formed, bake them in your trusty casserole, forget about them until the timer goes off.

I have made many different versions of mini meatloaves, and I've liked most of them so after awhile I decided to take what I like from each of the recipes to create my own.

Mini Meatloaves
Ingredients:
1 lb. lean ground beef
1/4 cup Italian Seasoned breadcrumbs
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon Italian Seasoning
1/3 cup shredded cheese - I like to make with Italian cheese, or Sharp Cheddar
1 large egg, lightly beaten
2 1/2 tablespoons ketchup

Directions:
Preheat oven to 400 degrees F and lightly spray a casserole dish with non-stick cooking spray.

Combine beef, breadcrumbs, onions, salt, pepper, Italian Seasoning, shredded cheese and beaten egg in a large bowl. Divide beef mixture into 4 equal portions and shape in to a small loaf.

Place each loaf on the lightly sprayed casserole dish. Top each loaf with about 2 teaspoons ketchup and gently spread over the top.

Bake at 400 degrees for about 25-30 minutes or until cooked thoroughly.

For Freezer-Friendly:
If making specifically to freeze before baking - place each prepared loaf on a baking sheet lined with wax paper. Flash freeze the meatloaves for a few hours and then wrap individually in plastic wrap before putting in a freezer weight plastic bag. To bake - thaw in fridge during the day and bake as directed in the recipe.

If freezing after cooking, allow to cool in the fridge for a bit and then wrap each loaf in plastic wrap before storing in a freezer weight plastic bag. Thaw in fridge during the day and bake at 350 degrees for about 20 minutes or until heated through.

Source: Telly's Tasty Tidbits Original

Open Face Croque Monsieur

2010-11-19T11:00:00.000-06:00

There is something about an open face hot sandwich that I absolutely love. I couldn't really tell you exactly what it is though. One day when playing around on the Williams Sonoma web-Site I decided to gander through the recipes, which is a pretty frequent occurrence, might I add. Anyway, I had a hankering for a sandwich and was looking through their sandwich recipes and landed on this one for an Open Face Croque-Monsieur.

A traditional Croque-Monsieur is basically a fancy grilled ham & cheese sandwich but on steroids because it has a creamy delicious bechamel sauce layered in as well. Many people also love the Croque-Madame version - a Croque-Monsieur topped with a fried egg.

After falling in love with the idea of this sandwich I decided that I needed to add it to our menu and stat! The great thing about this sandwich is that it's easily adaptable to how many people you need to serve. I ended up making this sandwich one night when my husband was in work meetings and wouldn't be home until after dinner. No problem for my menu planning because all I needed was to scale down the recipe. Easy as pie! This along with a quick simple salad or soup and you've got a fantastic quick lunch or dinner.

Open Face Croque-Monsieur

Ingredients:

Bechamel Sauce:

3 tablespoons unsalted butter

6 tablespoons all-purpose flour

2 cups hot milk

S&P to taste

Fresh grated nutmeg, to taste

Sandwiches:

1-lb. artisan bread, sliced

1/2-lb. sliced ham

1/2-lb. grated Gruyère cheese

Directions:

Position a rack in the lower third of an oven and preheat to 450 degrees F.

To make the bechamel, in a 2-qt. saucepan over low hear, melt the butter. Whisk in the flour until smooth and cook, whisking constantly until the mixture smells nutty and fragrant, about 1 minute. Slowly add the hot milk, whisking constantly until the mixture is smooth and lump-free. Season with salt, pepper and nutmeg. Increase the heat to medium and bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Reduce the heat to low and keep warm.

To assemble the sandwiches, lightly butter a baking sheet. Place the bread slices on the sheet and layer the ham even on the bread. For each sandwich, spread 1-2 tablespoons of the bechamel over the ham, or as desired. Sprinkle the cheese even over the bechamel. Bake until the cheese melts and evenly browns, and the bread is golden and crisp on the bottom, 12-15 minutes. Serve immediately.

Source: Williams Sonoma

Kitchen Sink (Monster) Cookies

2010-10-14T11:15:00.000-05:00

There is something very comforting about baking cookies, much more so than most other baked goods in my opinion. Maybe because fresh baked cookies always remind me of childhood. Even as an adult one of my favorite things about the holidays is baking cookies with all of the women in my small family.

Until recently I'd only ever heard of Monster Cookies, but since I've been seeing them more and more on blogs, menus, etc. I knew I'd have to try them, and try them soon. The moment I saw these cookies featuring PRETZEL M&Ms I knew I had to try this recipe. I am very partial to Peanut M&Ms, but I do enjoy snacking on the newest M&M creation that is taking the country by storm - the Pretzel M&M. Plus, my husband LOVES them so I knew I'd get him to sample these cookies by throwing that out there.

I admit, I made a mistake with these cookies. I was actually doubling the batch because I had three purposes to bake them for, however after wondering why they weren't really puffing up I remembered that I forgot to double the baking soda. Oops! With that being said, these cookies were still like crack they were so good.

Note: the original recipe calls for 1/4 cup raisins added with the M&Ms and chocolate chips, which I omitted because I don't like them. I'm thinking these would be good with Crasins though so next time I make these I'll try that. Oh, and believe me - there will be MANY next times!

Kitchen Sink (Monster) Cookies

Ingredients:

1 1/4 cups light brown sugar, packed

1 cup granulated sugar

1 1/3 cups creamy peanut butter

1 stick unsalted butter, at room temperature

3 large eggs

2 teaspoon baking soda

1/2 teaspoon vanilla extract

1/2 teaspoon salt

4 1/2 cups quick-cooking oatmeal

1 1/4 cup pretzel M&Ms

1/2 cup chocolate chips

Directions:

Preheat oven to 350 F and line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer combine sugars, peanut butter and butter. Beat on medium-high speed until well blended. Mix in the eggs, one at a time, scrapping down the bowl as needed. Blend in the baking soda, vanilla, and salt. With the mixer on low speed, mix in the oatmeal until just incorporated. Fold in the M&Ms and chocolate chips with a spatula.

Drop heaping tablespoons of dough onto the prepared baking sheets, leaving a couple of inches between each dough ball. Bake 8-11 minutes, until light golden and just set, being careful not to overbake. Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Source: Adapted from Annie's Eats, as seen on Blue Eyed Bakers

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

2010-10-12T14:30:00.001-05:00

Fall is without a doubt my favorite season. The list of things I love about fall is pretty long:

Mums
Fall Decorations
Halloween and all that implies
The smell - leaves, grass, pumpkin and cinnamon candles...
Fall foliage
Baseball playoffs - when the Cardinals are actually in it :(
HOCKEY SEASON!!
Hoodies in the evening
Open windows in the house and while driving
Curling up on the weekends with a hot drink and a good book or uber-girlie movie
Yoga pants and long sleeve t-shirts all weekend long
Bulky cardigans
and most importantly - THE FOOD!!!

Fall weather has been hit or miss here this year, but that doesn't deter me from participating in some seasonal baking and cooking. One of the first seasonal inspired items I've baked were these Pumpkin Whoopie Pies with a Maple Cream Cheese Filling. If you like pumpkin you definitely need to try these. They're sweet and spicy, the perfect combination for Fall, and then you add a little maple syrup cream cheese filling and they're positively decadent.

Pumpkin Whoopie Pies with Maple Syrup Cream Cheese Filling

Ingredients:

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop heaping TBSP of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

Maple Syrup Cream Cheese Filling

Ingredients:

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

Directions:

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.

Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

To assemble Whoopie Pies:Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Source: Culinary Concoctions by Peabody, as adapted from Baked: New Frontiers in Baking

Oven Baked Zucchini Chips

2010-09-22T07:00:00.000-05:00

I'll admit that we don't eat a lot of vegetables in our house; however this is something I've been trying to rectify. I don't really mind zucchini but it's a kind of "new" vegetable to me. Seeing recipes like this have made me think this looks like a good way to reintroduce the summer vegetable in to our meals. Because they're coated with a breadcrumb and cheese mixture before being baked into "chips" they're like a masked version of the vegetable. These will be something I keep in my back pocket if we end up having picky kids! They could make a great side-dish with some burgers (which is how we enjoyed them), or a good after school snack for kids perhaps!

Oven Baked Zucchini Chips

Ingredients:

1/4 cup dry breadcrumbs

1/4 cup grated fresh Parmesan Cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon fresh ground pepper

2 tablespoons water

1 egg, beaten

2 1/2 cups 1/4 inch sliced zucchini (about 2 small)

Cooking Spray

Directions:

Preheat oven to 425 degrees F.

Combine breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl. Place egg and water in a shallow bowl and whisk together. Dip zucchini slices in egg mixture and then dredge in breadcrumb mixture. Place coated slices on an oven-proof wire rack coated with cooking spray, placed on a baking sheet. Bake for 30 minutes or until browned and crisp.

Source: adapted from Cooking Light

Homemade Toasted (Fried) Ravioli

2010-09-20T07:00:00.000-05:00

Growing up in St. Louis, it's pretty common to find Toasted Ravioli on local restaurant appetizer menus. Toasted Ravs (as locals refer to them), are typically meat filled ravioli breaded with Italian breadcrumbs then deep fried until hot and golden, served with warm marinara sauce and sprinkled with Parmesan cheese.

At every St. Louis grocery store (or at least the one's I shop at) you're able to find frozen Toasted Ravs that can be baked or fried. They're also available in other varieties, but most restaurants stick with the good ol' fashioned meat filling. I admit that until recently we've always had a package or two of these in the freezer for quick snacks or a small weekend lunch. They're delicious so you can't really blame me. However, as soon as I got my new pasta roller I knew that the first thing I wanted was a big batch of homemade toasted ravs to take place of the prepackaged variety.

I am so glad I decided to make these. One batch of fresh pasta and one batch of ravioli filling makes a lot of Toasted Ravs and I can definitely see myself making these pretty often to ensure we always have some on hand! Much like a few of the new recipes I've been sharing these seem to be pretty relaxing to me. Something about repetition and seeing progress in what I'm doing just puts a comforting feeling in me.

Homemade Toasted (Fried) Ravioli

Ingredients:
1 batch Fresh Pasta

small bowl of water

For the Filling

1 lb. ground beef

1 medium onion, chopped

4 cloves garlic, minced

1 small carrot, grated

1/2 stalk celery, diced

1/2 cup grated Italian cheese or blend of choice

3/4 teaspoon nutmeg, or to taste

1/2 teaspoon allspice, or to taste

Extra Virgin Olive Oil

1 egg

For the breading

3 eggs, beaten

1 1/2 cups milk

3 cups seasoned breadcrumbs

For Frying

Deep fryer, or 2-3 cups Vegetable Oil

For Serving

Parmesan Cheese

Hot Marinara Sauce

Directions:

Sweat onion, garlic, carrot and celery in Olive Oil. Once softened add beef and break up finely. Cook through and drain fat. Add meat mixture and cheese to food processor and pulse until smooth. Add egg and pulse until combined.

Working with one section of pasta at a time, keep the remaining pasta dough covered in a bowl until ready to use. Roll out homemade pasta into long, thin sheets. Place 1 1/2 teaspoon portions of meat mixture in a line along one half of the pasta sheet, leaving about 1 1/2 inches in between each portion. Dip a finger in water and brush around each portion of meat to act as a glue for the pasta

Gently fold over the other half of the dough. Using a cookie cutter, biscuit cutter or pizza wheel, cut each portion into an individual ravioli. Press around each piece to remove access air and create a seal all the way around the ravioli. Place each prepared ravioli on a flour dusted baking sheet until ready to freeze. Continue with remaining pasta and meat filling.

Once ravioli assembly is finished, freeze in a single layer on flour dusted baking sheets, until frozen through.

To bread the ravioli, mix beaten eggs and milk to create an egg wash and put in a shallow rimmed dish. Place breadcrumbs in another shallow rimmed dish. Take frozen ravioli and dip in egg wash, then coat with bread crumbs. Continue until all pieces are coated and then freeze until ready to use, or thaw and fry immediately.

To fry, thaw desired amount of ravioli. Preheat a deep fryer to 350 degrees F or heat 2 inches of vegetable oil over medium heat until 350 degrees F. Fry a few ravioli at a time, about 1-2 minutes per side or until golden brown. Drain on paper towels, sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Source: Filling adapted from My Italian Grandmother

Hamburger Buns

2010-09-17T07:00:00.000-05:00

There are many things I want to try in the kitchen, and yeast bread making is definitely one of them. I decided to take the leap and try these Brioche burger buns I've had on my list to try for a few months. I always get annoyed that when I want burgers, Sloppy Joes, or household favorite Spicy Chicken Sandwiches, I have to plan 3-4 bun-friendly meals, which rarely equates to figure-friendly. The reason for planning that way is that I hate to buy a package of hamburger buns just to use only half of it! I know people say you can freeze store-bought bread products, but come on... they're nasty thawed out. That being said, I do believe that heartier bread products, and those made without nasty chemicals do freeze and thaw well, which is why I finally broke down and tried my hand a burger buns, so I could freeze the leftovers to use later.

The buns were actually easier to make than I expected and tasted every bit as good as I'd hoped. The only thing I'll change in the future is to make more buns in smaller sizes. I don't know if my dough rose too much, or if I just like smaller buns, but I think the amount of dough I had would have easily made 10-12 decent size buns. If you like yours bigger, by all means divide into 8 equal sections as the recipe calls.

Light Brioche Burger Buns

Ingredients:

3 Tablespoons warm milk

1 cup warm water

2 teaspoons instant yeast

2 1/2 tablespoons sugar

1 1/2 teaspoon salt

1 large egg

3 cups bread flour

1/3 cup AP flour

2 1/2 tablespoons unsalted butter, softened

For Topping:

1 large egg beaten with 1 tablespoon water for egg wash

Sesame Seeds

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hood and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of the dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hour, until puffed up and nearly doubled.

Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400 degrees F with a rach in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with the sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.

Source: Annie's Eats, as adapted from Smitten Kitchen, originally from Comme ca via, published in the New York Times

Chicken and Stuffing Casserole

2010-09-14T13:00:00.000-05:00

You may, or may not recognize this dish from a post way back in the day on this blog, however I've adapted it a bit and wanted to post my new version. This is one of my favorite comfort food meals. In the past I've always made it using convenience foods, which is still fantastic, however making it from scratch only takes a few extra minutes and is much more rewarding.

Chicken and Stuffing Casserole

Ingredients:

1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1" cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter

2 cloves garlic, chopped

2 Tablespoons flour

1 cup warm chicken broth

1/2 cup warm milk

8 oz. Sour Cream

1-2 cups thawed frozen vegetables of choice

1/2 cup shredded cheese. I use cheddar but Swiss would be amazing if my husband liked it!

2 cups stale bread cubes

2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat. Add in garlic and cook until fragrant. Stir in flour and cook until slightly golden brown. Slowly whisk in milk and 1/2 cup broth. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish.

In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired. Place on top of casserole mixture.

Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.

Source: Adapted from a friends mother

Homemade Soft Pretzel Sticks and Pretzel Rolls

2010-09-13T12:00:00.000-05:00

Homemade Soft Pretzels have been on my list to make for a long time, and I finally had a legitimate reason to make them; meaning, a reason to make some and get them out of my house so I don't eat them all. While, these were a little time consuming, they were so worth it. In actuality, I found the whole process to be relatively relaxing. One thing to remember - time consuming does not always equal hard. These were not hard to make by any means... Relaxing, remember?!

Of course, in cooking and baking, at the end of the day the most important thing is that it tastes good. These were fantastic. I can't wait to make some more again. I chose not to shape in the more traditional twist shape, choosing to make pretzel sticks instead. Additionally, I used some of the dough to make pretzel rolls/buns because I LOVE sandwiches on pretzel buns.

Homemade Soft Pretzels and Pretzel Rolls

Ingredients:

1 1/2 cups warm water (110-115 degrees F)

1 tablspoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounce AP flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

Directions:

Combine the water, sugar and Kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment of your mixer, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the bowl, approximately 4 to 5 minutes. Remove the dough with the bowl, clean the bowl and then oil it well with the vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degree F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the water and the baking soda to a rolling boil in an 8-qt. saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-Shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with pretzel salt. Bake until dark golden brown in color, approximately 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

ADAPTATION NOTES:

- to make pretzel sticks: divide the dough into 8 equal pieces, and roll out each piece of of dough into a 24-inch rope and then cut in to 3 equal sticks. Disregarding the shaping part and continue to placing in the boiling water.

- to make pretzel rolls/buns: divide the dough into 16 equal pieces and roll each section in to a ball. Continue to the boiling process.

Source: Adapted from Alton Brown, via Food Network

Burrito Bowl

2010-08-29T07:00:00.000-05:00

As I recently mentioned in my Cilantro Lime Rice post, I love Qdoba and Chipotle. When I go there, I always order the same thing - a Burrito Bowl, or Naked Burrito, consisting of: Rice, Meat and Cheese. As plain and simple as it is, I cannot get enough of it and often crave it. Whatever meat I chose all depends on my mood, but it's usually Grilled Chicken or Shredded Beef. Eventually I will find a shredded beef recipe that I will want to use to make these at home, but until then I stick with a simply marinated grilled chicken - the marinade usually consisting of a little EVOO, Lime Juice, a bit of tequila, some garlic, chili powder and jalapeño... delicious!

While this isn't much of a recipe, I still wanted to post, for anyone that loves burrito bowls like I do. They're so easy to make at home with your own modifications. Just because I like mine plain, as you can tell from the picture, doesn't mean you can't go all out!

Burrito Bowls
Ingredients:
Cilantro Lime Rice
Favorite Burrito accompaniments, such as Grilled Chicken, Beans, Cheese, etc.

Directions:
Fill a bowl with desired amount of rice and top with burrito classics and then cheese and other burrito toppings.

Green Beans Parmesan

2010-08-27T07:00:00.002-05:00

I have a love for side dishes, however unless it's a meal that I'm trying to impress with, like a dinner party for friends or family, I typically don't spend a lot of time on side dishes. Most nights I tend to just throw some veggies in a steamer, roast them or grill them and pair with a pasta side, potatoes or some other starch. While browsing through Pink Parsley Catering, a new favorite blog of mine, I saw these amazing looking green beans that looked perfect for a quasi-dinner party I was hosting not so long ago. These green beans ended up being easy enough that I think I'll have to add them in to my arsenal of go-to side dishes. Yes, they are a little more time consuming than just sauteeing or throwing in a pot to steam, but in the end they're really not all that time consuming and are so worth the extra few minutes.

Green Beans Parmesan

Ingredients:

1 slice high-quality white sandwich bread (without crusts), torn into quarters

2 Tablespoons unsalted butter

3/4 cup grated Parmesan cheese

1 Tablespoon chopped fresh basil

2 Tablespoons olive oil

1 medium shallot, chopped fine

3 medium garlic cloves, minced

1 14.5-ounce can diced tomatoes, drained (I only used half the can as I'm not a huge fan of tomatoes)

1 pound green beans, washed, and ends trimmed

1/3 cup low sodium chicken broth

salt and pepper

Directions:

Process the bread in a food processor (you should have about 1 cup crumbs).

Melt butter in a large skillet over medium heat. Stir in the breadcrumbs and cook, tossing often, until golden brown, 3-5 minutes. Transfer to a small bowl and toss with 1/4 cup Parmesan and the chopped basil.

Wipe out the skillet with a paper towel, and add 1 Tablespoon of oil. Heat over medium heat until shimmering. Add the shallot and 1/4 teaspoon of salt. Cook until soft, 1-3 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Stir in the tomatoes and cook until the liquid evaporates, about 3 minutes. Transfer to a small bowl.

Wipe out the skillet again, and heat the last tablespoon of oil over medium-high heat. Add the green beans and 1/2 teaspoon of salt. Cook, tossing the beans often, until they are browned in spots, about 8 minutes. Reduce heat to medium and stir in tomato mixture and chicken broth. Cover and cook until the beans are crisp-tender, about 5 minutes. Remove the lid and cook until the liquid evaporates, 2 minutes.

Remove from heat and stir in remaining 1/2 cup Parmesan. Adjust seasonings if necessary with salt and pepper. Transfer to a serving dish and top with bread crumbs.

Adapted from: Pink Parsley Catering

Homemade Peach Wine Coolers

2010-08-25T07:00:00.000-05:00

I love the flavor of peaches, and recently I've switched up my grocery store due to better produce and I've been seeing amazing looking peaches. My husband doesn't like peaches so when I bought some I wasn't sure what to do with them, aside from cutting and serving with some whipped cream or something. I've been seeing some homemade wine cooler recipes recently that I've also been wanting to try but I needed an excuse. Voila - dinner party with the family - perfect excuse, and I had some peaches!

These wine coolers were exactly what I was expecting. Peachy, delicious wine and not a hint of nasty bottled wine cooler flavor, reminiscent of high school "rebellion". This is a perfectly delicious adult beverage that you can drink without any shame!

Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving

Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender. Puree until smooth and frothy, about 1 minute.

Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl. Refrigerate at least 2 hours.

To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.

Source: adapted from Pink Parsley Catering

Chocolate Sauce and Semi-Homemade Chocolate Angel Food Cake

2010-08-14T14:47:00.000-05:00

I have no aversion to semi-homemade meals (minus Sandra Lee's "tablescapes" - seriously?!), however if I'm going to use a box mix, frozen something, etc. I like to add something special to the plate.

Recently I was making a Chocolate Angel Food Cake and while I love chocolate angel food cupcakes from scratch, I just didn't feel like separating a dozen eggs. I looked in to doctoring up boxed cake mixes and found that you can easily add in cocoa powder to a boxed angel food cake mix and bake as directed. Score!! At the end of the day - I may have enjoyed this recipe more than the one from scratch.

That being said, as I mentioned above, I like to add a little something special. I was not able to attend the party at which the cake was served (thankfully a slice of cake was saved for me), so I wanted something simple and easily transportable to add that special touch. While the cake was baking I happened to be looking through The Perfect Scoop by David Lebovitz and I saw this recipe for a super simple chocolate sauce that I thought would go really well with this cake. Not only was it fantastic with the cake, it was just as delicious with ice cream (a given as it was found in an ICE CREAM recipe book). This was so easy - I don't think I'll ever buy packaged chocolate sauce again! I will admit though that I made a pretty hefty adaptation though - the original recipe doesn't call for sugar, but I felt like it needed some sweetness for my purposes.

"Lean" Chocolate Sauce
Ingredients:
2 cups water
1 cup unsweetened Dutch-process cocoa powder
1 cup light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped (I used semisweet)
1/3 cup sugar

Directions:
Whisk the water, cocoa powder, corn syrup and sugar together in a saucepan and bring to a boil. Reduce the heat to very low and simmer 3 minutes, stirring frequently. Remove from the heat and add in the chocolate pieces, stirring until melted and smooth. Serve warm.

Tip: This sauce can be stored in the fridge for up to 2-weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

Semi-Homemade Chocolate Angel Food Cake
Ingredients:
1 box Angel Food Cake Mix
1/2 cup cocoa powder

Directions:
Combine cake mix and cocoa powder in a mixing bowl. Prepare and bake as directed on cake mix packaging. Garnish as desired.

Sources:
Sauce: adapted from The Perfect Scoop, David Lebovitz
Cake: Nestle Toll House

Cilantro Lime Rice

2010-08-13T08:00:00.000-05:00

More and more lately I've been wanting Mexican food. Truth be told - because I'm {relatively} picky about my food I haven't really been a huge lover of it - but over the past few years, it's become craveable to me. I'm still picky and like things relatively plain, but without a doubt, one of my favorite "Mexican" foods is Qdoba and Chipotle. I'm putting Mexican in quotes because - well, let's face it - it's not real Mexican. That being said though, you can't argue that it's not delicious!

I am a sucker for Cilantro Lime Rice - I love the stuff. The best part about it - it's so easy to make at home, and much better for the wallet than getting Qdoba anytime you have a craving. I always have rice and limes on hand, so $.99 for a bunch of Cilantro - can't beat that!

Cilantro Lime Rice
Ingredients:
2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped Cilantro

Directions:
Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.

Stir the lime zest, lime juice and cilantro into the cooked rice just before serving

Source: All Recipes

Getting to Know You Blogging Challenge

2010-08-12T13:19:00.000-05:00

Last week, the lovely Jade over at The Mess Pot, tagged me in a blogging "getting to know you" event, so to speak. I've been so busy that I'm just now getting caught up on my Google Reader and happened to see this. Anyway, this challenge is supposed to be passed along to fellow bloggers, but with how busy I am, I'm just going to answer the questions, and if you want to do on your own as well - please do so! I must admit, I LOVE these kinds of things. Remember in high school and college all of the old forward/chain emails with like 100 questions to answer... the procrastinator in me did ALL OF THEM!

Here you go!
1) What was on your To-Do list today:
- Finish up my IDP for work as it's due while I'm on vacation next week
- Research in to a few competitors
- Finish up the plan of a project I'm working on and touching base with the vendor on tomorrow
- Wash and sanitize bottles for the beer we're bottling tonight!
- Wrap wedding gift for the wedding we're going to tomorrow night

2) 5 Snacks you enjoy:
- Cheese (with crackers, bread, sausage, etc... doesn't matter as long as it's cheese!)
- Bread and Olive Oil
- Strawberries with a little splenda
- Pepperoni (weird snack, I know!)
- Peanut Butter (by the spoonful or with crackers)

3) 5 Places you have lived:
- My parents house (St. Louis)
- College Dorms (Springfield, MO)
- College Apartment (Springfield, MO)
- First apartment with Rob (St. Louis)
- Our first, and current house (St. Louis)

(Living Room - one of my favorite rooms in the house)

(Kitchen - my favorite room - and there's Puma up where she's not supposed to be, as always!)

4) What were you doing 5 years ago:
We had just gotten engaged about a month ago 5 years ago and right around this time we were starting the planning process (picking the date and talking about venues). I had been in my job for a few months and I loved it and Rob had just gotten offered his first job. We were both still living at home with our parents and none to thrilled about it, but now I'm missing the days of no mortgage and someone to clean for me!

5) 5 things you would do if you were a Billionaire:
- Get out of any debt we have - student loans, house payment, credit card, car payment... and subsequently - buy a new house, or perhaps build our dream house!
- Travel. My #1 destination is Italy - all of it. I'd need LOTS of time there to enjoy it. Rob's #1 destination is Australia.
- Make sure our families are taken care of
- Start some kind of bar/restaurant/bakery with Rob - we joke all the time about "we should open a bar", "You should totally do this..."
- Volunteer time and money to a cause that means something to me - funding for arts and music in schools probably.

PS - If you want to learn more about Jade, check out her responses here.

Vanilla Bean Buttercream

2010-08-12T08:05:00.003-05:00

In my opinion, one of the best frosting recipes to have in your repertoire is a Vanilla Bean Buttercream. It's sweet, buttery, full of flavor and goes well with almost any cupcake or cake flavor. I am a huge fan of Vanilla Bean Buttercream on nearly any cupcake, however most recently I became addicted to these Snickerdoodle Cupcakes, of which I frosted with Vanilla Bean Buttercream. This recipe is as easy as they come, and as soon as you taste it you'll be hooked!

Easy Vanilla Bean Buttercream

Ingredients:

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners' sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

Directions:

In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: Brown Eyed Baker

Cookie Dough Cupcakes

2010-08-06T10:00:00.002-05:00

I have to admit something - I'm not a huge sweets person. Coming from someone that loves to bake that may sound a bit odd, but honestly, my favorite part of baking is sampling the doughs and batters. Though I'm not much of a sweets person I do love (and I stress love) to lick the beater, spatula, etc. before everything goes in the oven. And, it just doesn't get much better than snagging some delicious chocolate chip cookie dough straight from the bowl.

As soon as I saw these cupcakes on Annie's Eats I knew I wouldn't be able to resist them too long. Cookie Dough batter, filled with cookie dough, and then still topped with a cookie dough flavored butter cream?! Hello lover! I knew that I would have to make these with the specific intent to giveaway, or for a large crowd, because I would be too tempted to eat all of the batter myself.

Of course, though I don't eat a lot of sweets, I still always eat some of everything I make. I am so glad I tried one of these cupcakes. OH SO GOOD!!! Decadent, sweet, moist, rich... the adjectives go on.

Cookie Dough Cupcakes

Ingredients:

For the cupcakes:

3 sticks unsalted butter, at room temperature

1½ cups light brown sugar, packed

4 large eggs

2 2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup milk

2 tsp. vanilla extract

1 cup chocolate chips (semisweet or bittersweet)

For the filling:

4 tbsp. unsalted butter, at room temperature

6 tbsp. light brown sugar, packed

1 cup plus 2 tbsp. all-purpose flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini semisweet chocolate chips

For the frosting:

3 sticks unsalted butter, at room temperature

¾ cup light brown sugar, packed

3½ cups confectioners' sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Directions:

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Source: Annie's Eats

Snickerdoodle Cupcakes

2010-07-26T11:20:00.001-05:00

If you like Snickerdoodles you MUST. TRY. THESE. NOW!!! Seriously, one of the best cupcakes I've ever had. They were moist, buttery, sugary and cinnamony. Yes, I realize cinnamony is not a word but these were so good I just don't care!

The recipe, from Martha Stewart's cupcake book, suggests pairing with her Seven-Minute Frosting, however I paired with a Vanilla Bean Buttercream. Top with cinnamon and sugar for a spicy sweet finishing touch. If I'd have had a little extra time I would have made mini Snickerdoodles for a cute little garnish, but alas, time just was not on my side.

Snickerdoodle Cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self-rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups milk

Directions:

Preheat oven to 350 degrees and prepare cupcake pans with liners. Sift together flours, baking powder, salt and cinnamon. Set aside.

In the bowl of an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour. Beat until combined.

Fill your prepared cupcake pans 3/4 full. Bake, rotating halfway through, until a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely before frosting.

Source: Martha Stewart

Honey Butter

2010-07-23T08:10:00.000-05:00

Flavored butters always just brighten up my day when I see them on a table with the breads. There's just something fun about them. It's probably that essentially there are no limitations - you can flavor the butter with pretty much whatever you want!

The best thing about flavored butters - they're easy to do at home! Really, the concept is so simple that you don't need too much of a recipe. You just take softened butter, flavoring of your choice and mix it together. Voila!

My favorite flavored butter is definitely honey butter, which goes great with so many things, such as cornbread, bagels, quick breads, etc.

Honey Butter
Ingredients:
1/2 cup softened butter
1 tablespoon honey
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract

Directions:
Mix together all ingredients using an electric mixer, or in a medium bowl with a sturdy spoon.

Place in rammekins for serving, or spoon on parchment paper and roll to refrigerate for a few hours before serving.

Source: Telly's Tasty Tidbits original

Stove Top Macaroni and Cheese

2010-07-21T08:00:00.000-05:00

I believe my search is over the perfectly creamy and cheesy stove top macaroni and cheese. One night when planning to make Mac & Cheese to go with some chicken tenders from the freezer for a quick meal, I was actually looking through my Joy of Cooking cookbook while waiting for the oven to heat and the water to boil. I decided to just glance and see what kind of stove top mac & cheese recipe they had and I knew immediately that I needed to try it. I had all of the ingredients on hand, including the evaporated milk, which I actually needed to use relatively soon. For a good, classic stove top mac & cheese you can't go wrong with this recipe. This recipe can be adapted really well too, with some different cheeses based on what you have and what you prefer. One day I may try it with White Cheddar to see how similar it is to my favorite Panera Mac & Cheese. I've tried replicating, and have come REALLY close, but this may be better when adapted!

Stove Top Macaroni and Cheese

Ingredients:2 cups short noodles such as elbow or fusilli

1/2 stick butter, cut in to a few chunks

12 oz. can evaporated milk

3 cups sharp cheddar cheese, shredded (I used a mix of sharp, mild and white cheddars)

2 eggs, lightly beaten

1 teaspoon ground mustard, dissolved in 1 teaspoon hot water

1/2 teaspoon salt

1/4 teaspoon ground red pepper

Directions:

Cook pasta in large pot of boiling water per directions on package. Drain and return to the pot. Return the pot to low heat, add butter and mix until butter is melted and coating the pasta.

Add the rest of the ingredients and mix well. Because everything is added at once I recommend having everything prepped.

Continually stir until the sauce is smooth and thickened, about 5-10 minutes. If after 5 minutes the sauce hasn't started to thicken increase burner to medium heat. Pay careful attention not to let the sauce curdle.

Source: adapted from Joy of Cooking

Cornbread Muffins

2010-07-19T08:30:00.000-05:00

I never knew how many different variations of cornbread were out there, let alone that there are two camps of cornbread fans - Southern and Northern. That would explain why sometimes when I've had cornbread it's tasted different that what I grew up with. Growing up I've typically been exposed to more of a Northern Style cornbread - more cake-like and a bit sweet. A Southern-Style cornbread seems to be more dense and definitely not sweet, also typically cooked in a well seasoned cast iron skillet with bacon drippings or other lard.

Wanting cornbread I decided to go on a massive hunt for a recipe that seemed like the "baby bear" of cornbread recipes. Not to dry, not to sweet - I wanted something just right! For some reason I never think to look on the King Arthur Flour website for recipes, but when a link directed me to it's store I nearly smacked myself in the head saying, "duh, of course they may have a great recipe!" Well, that they did! Even in the description it says "this cornbread is a rare compromise between Southern and Northern cornbreads; it's 'just right', as regards the amount of sugar." I couldn't agree more - this recipe was a real winner. I didn't make any adjustments to the original recipe, however I do love the idea of a well seasoned cast iron skillet giving my cornbread a crispy edge so maybe next time when I'm cooking for more than two people I'll increase the recipe and cook in my skillet - for a more authentic feel!

Cornbread Muffins

Ingredients:

1 3/4 cups Unbleached All-Purpose flour

1 cup cornmeal

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups milk (I used 1%)

1/2 cup unsalted butter, melted and cooled

1 large egg

Directions:

Preheat oven to 375 F. Lightly grease a 9-inch square or round pan or cast iron skillet, or 12 muffin cups.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.

In another bowl whisk together the milk, melted butter and egg.

Pour the wet ingredients into the dry ingredients, stirring quickly and gently until just combined.

Spread the batter into the prepared pan, or scoop into the muffin tin.

Bake for 17-25 minutes (depending on pan), until the edges just begin to pull away from the pan and a cake tester or toothpick inserted in the center comes out clean.

Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Source: King Arthur Flour

White Pizza with Chicken and Spinach

2010-07-14T08:10:00.000-05:00

I love white pizzas as I'm not a huge fan of pizza sauce. I don't necessarily dislike sauce, but there have been too many occasions where I've had a pizza with waaay too much sauce for my liking. Perhaps that's because my parents love to order their pizza with extra sauce and naturally growing up I ate what my parents put on my plate.

My husband, however, won't even try a white pizza. He doesn't like a lot of sauce either (don't we work well together?!!), but he doesn't like to think outside the box much. Lately I've been making a lot of smaller pizzas so we can both have what we want.

Not too long ago I threw together what is, in my opinion, the perfect pizza. Garlic Olive Oil Sauce, cheese, spinach, basil and grilled chicken. Um, hello deliciousness; I love you!

I don't really have a recipe to share, but this pizza was too good to not share the general idea...

White Pizza with Chicken and Spinach

Ingredients:

Pizza Dough (homemade, store bought, precooked - whatever you prefer)

Garlic Infused Olive Oil (easy to make - just heat olive oil in a sauce pan and simmer with some roughly chopped garlic cloves)

Shredded Mozzarella, to taste

Grilled Chicken Breast, chopped in to small pieces

Chopped fresh spinach

Chopped fresh basil

Pinch of Crushed Red Pepper Flakes, to taste

Directions

Cook pizza dough as directed on it's directions. Brush liberally with garlic olive oil.

In a medium bowl, mix together cheese, chicken, spinach and basil. Sprinkle evenly on top of the crust and sprinkle with pepper flakes. Bake in oven until dough is cooked through and/or until cheese is melted.

Remove from oven, slice and serve.

Mocha Sherbet

2010-07-12T08:30:00.000-05:00

I've got a joke for you... What's Ernie's favorite kind of ice cream? Sher-Bert! Ha!!

Though, in all seriousness - this mocha sherbet might possibly be one of my favorite ice creams ever. Remember fudgesicles? There was no mistaking that rich chocolate flavor on a popsicle stick, but now this sherbet is the adult version. The same rich fudgy flavor with the added kick of espresso or coffee. The flavors marry together perfectly, and this is a perfect way to use up the extra coffee from the morning if you're like me and often over estimate on the weekends! Plus, bonus - easy peasy lemon squeezy!

Note: you may not want to try it before it's set up to freeze in the freezer after churning - you may not have much left because it is addicting!!

Mocha Sherbet
Ingredients:
2 1/4 cup strongly brewed coffee or espresso
3/4 cup sugar
6 Tablespoons unsweetened Dutch-process cocoa powder
Pinch of sald
3/4 cup whole milk

Directions:
Whisk together the coffee, sugar, cocoa powder and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly.

Remove from heat and stir in the milk. Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.

Source: The Perfect Scoop, David Lebovitz

Sugar Cookie Bars

2010-07-09T08:00:00.000-05:00

When trying to think of a new recipe to take to a family gathering I stumbled across these sugar cookie bars I had starred in my Google Reader. These sugar cookie bars are quite the rage lately, but I couldn't pass blogging them as well. These were out of this world amazing and I already can't wait to make more. They remind me of the thick sugar cookies with gobs of frosting that you can buy prepackaged at Sam's Club - only better! The only change I'll make to these in the future is to not thin out the frosting as much as I did - and maybe use a little smaller of a jelly roll pan, or make a little extra frosting so that it's a bit thicker. Additionally, to flavor slightly, use other extracts instead of vanilla (such as Almond, lemon juice, etc.) I do love being able to easily tweak a recipe for variety :)

Sugar Cookie Bars

Ingredients:

For the Cookie

1 cup unsalted butter, at room temperature

2 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs

5 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

For the Frosting

1 cup butter, at room temperature

1 teaspoon vanilla extract

pinch of salt

4 cups powdered sugar, sifted

5 tablespoons milk

food coloring, if desired

Directions:

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract.

In a separate bowl sift together flour, salt, and baking soda. Slowly add to butter mixture and mix until just combined. Great a large rimmed baking sheet (13x18 or 10x15). Gently and evenly spread out batter onto sheet.

Bake at 375 for 10-20 minutes, until light golden brown and a toothpick comes out clean. (I've seen recipes ranging from 10 - 25 minutes across the board - mine took 13). Allow to cool completely before frosting.

To prepare frosting, in a large bowl, beat butter until fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, until combined, then add milk and mix until smooth and spreadable. Add a few drops of color if desired. Spread over cooled cookie, then cut in to bars.

Source: Love and Olive Oil, originally from Recipe Girl

White Russian Cupcakes

2010-07-08T08:00:00.001-05:00

In every group of friends, each person has their "thing"... in my group I'm coining myself "the Cupcaker". Ever since I took Guinness Cupcakes with Baily's Irish Buttercream to a friends party I'm continually asked for them again. As much as I love them, I don't want to be "the Guinness Cupcake Girl" - not that that's a bad thing, but I'm not a one-hit wonder so to speak. Wanting to play off of that I concocted a list of boozey cupcakes to try out and decided to take some to a 4th of July party. After debating the list I decided to try White Russian Cupcakes because I've had those on my list for YEARS and the opportunity I wanted to try them at never came up. For those not familiar with a White Russian - you must not have seen The Big Lebowski, and I urge you to do so immediately if you like cult-classic type movies! A White Russian is made with Vodka, Coffee Liqueur (Kahlua) and cream (or milk like I make them) so you can see why they'd make a great cupcake!

Now, I never actually had a specific recipe I wanted to try, just an idea. In order to source a recipe I must admit that I am a fanfic addict - specifically, Twilight fan fiction. One of the stories I was reading (which has been taken down so I can't link) was based on Bella owning a cupcake shop where she would develop a recipe of the day based on a quote of the day Alice came up with. The author of the story actually created a blog with most of the recipes and when I read the chapter with White Russian Cupcakes I immediately ran to the blog to check it out since they've been on my list for so long.

These cupcakes were a HUGE hit! They contained the flavors of a White Russian without being too overpowering, were moist and overall were fantastic.

White Russian Cupcakes

Ingredients:

For the Cupcakes

1 18.25 oz. yellow cake mix

1 3.4 oz. instant vanilla pudding mix

1 cup vegetable oil

3/4 cup milk

4 large eggs

1/4 cup Vodka

1/4 cup plus 2 tablespoons Kahlua, divided

1 tsp. pure vanilla extract

For the Frosting

1 cup heavy cream

2 Tbsp. powdered sugar

1 tbsp. Kahlua

semi-sweet chocolate to shave or grate for garnish

Directions

Place rack in center of oven; heat to 350 degrees. Line 24 muffin wells with liners and set aside.

In large mixing bowl combine cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla. Blend on low speed for 30 seconds. Scrape sides of bowl and increase speed to medium and beat for 2 minutes, scrapping down sides if needed. Spoon batter into liners, filling to 3/4 full to make between 22 and 24 cupcakes.

Bake until golden and spring back when lightly pressed with fingers; 17-20 minutes. Remove from oven and place on wire rack to cool 5 minutes.

Brush tops with remaining Kahlua. Remove cupcakes from pans and place directly on rack to cool completely before frosting.

Meanwhile, prepare the frosting:

Place large, clean mixing bowl and beater in freezer to chill a few minutes. Remove and assemble. Beat cream on high speed until thickened - about 1-2 minutes. Stop the mixer and add sugar and Kahlua. Beat on high speed until stiff peaks form, 1-2 more minutes.

Frost cooled cupcakes as desired.

The frosting recipe makes enough to spread cupcakes with frosting - if you want to pipe frosting on you will want to double the recipe.

Source: adapted from Morning Boss (Take the Cake by SandyK199 fanfic blog)

Buitoni Frozen Meals for Two - a Review

2010-07-07T12:00:00.001-05:00

Not too long ago I received an email from Foodbuzz and Buitoni to receive a coupon to try the new Buitoni Frozen Meals for Two as part of the Tastemaker Program. Admittedly, I occasionally eat convenience foods. While I would prefer to cook everything myself, that's just not possible - people get busy and don't always have time to make home-cooked meals. When I received the email I couldn't pass up the opportunity to try this out. I knew that I had a really busy few weeks ahead of me and that at the end of them I would have a few days where I just needed to decompress and I'd want something a.) not ordered in, b.) quick and c.) convenient. Once I got the coupon in the mail I added a Buitoni meal to my grocery list so I wouldn't forget, and threw it on the menu plan for the week I knew I'd want to try it out.

I chose the Braised Beef and Sausage Ravioli with a Creamy Marinara Sauce thinking it sounded the best for both my husband and I, though all of the meals without seafood sounded fantastic (I've mentioned before - I don't like seafood, at all!) I certainly was not disappointed with this dinner. Not only was it insanely easy, it didn't taste like it was a frozen meal and it was filling. There were just a few steps to prepare the meal - bring a large pot of water to a boil WITH the bag of sauce in the water, add pasta and simmer, remove sauce pouch, drain pasta, return to pot, toss with sauce and serve. It's not pasta to me unless it's topped with a bit of Parmesan so I added that as well.

Overall, this meal was great for what it is. It's great to have in the freezer for when you want or need something convenient, and it's perfect for someone who doesn't know how to cook (or like to cook), but still wants a great meal at home. It would be particularly great for someone looking to impress without going to extreme lengths. In my opinion, the sauce was a little thin, but not enough so to ensure I'll never make this again. In fact, I loved the pasta itself and noticed in the refrigerated section at my grocery store that they sell the pasta on it's own so I may pick some up at some point to serve with my own sauce!

Chicken Cordon Bleu Panini

2010-06-30T11:00:00.000-05:00

I love sandwiches, and I love Chicken Cordon Bleu, so why not combine them? Quick and easy to prepare - this grilled sandwich will please even the most picky of eaters, especially considering you can adapt the recipe to suit all tastebuds. Don't like Havarti? Try Mozarella or stick with a traditional Swiss.

Serve this alone for a quick lunch or add a side salad or cup of soup for a comforting dinner. However you serve it - just serve it. Fantastic!

Chicken Cordon Bleu Panini
Ingredients:
1-2 tablespoons olive oil
1/2 cup flour
1 egg, beaten
1 cup Panko bread crumbs
4 b/s thin sliced chicken cutlets
S & P
1 loaf favorite Artisan bread, cut cross-wise into 4 pieces
8 thin slices deli Canadian Bacon
4 slices Havarti cheese
(favorite condiment - honey mustard, mayo, etc.)

Directions:
Heat the olive oil and butter in a large saute pan over medium-high heat. In three shallow, rimmed bowls place flour, egg and bread crumbs in each dish. Season the chicken with S & P and dredge each piece in the flour, then egg, then bread crumbs. Place the breaded chicken into the pan and saute for about 4 minutes per side until thoroughly cooked. Transfer the chicken to a separate plate and set aside.

Preheat a panini grill to medium-high heat. Prepare sandwiches by coating insides of bread with favorite condiment if desired, then layer with chicken, Canadian bacon and cheese. Grill about 3-5 minutes until the cheese is melted.

Source: adapted from Panini Happy

Cornflake Chicken Tenders

2010-06-28T08:00:00.002-05:00

I am constantly telling myself that I need to prepare more freezer friendly meals - but you can only freeze so many pasta dishes, right?! Now, I love a good classic lasagna and recently discovered that Rigatoni with Turkey Bolognese might be better when defrosted, but I like variety. Joelen recently did a post about preparing her freezer for when she brought her new son home, and has loads of freezer recipes to inspire me! In fact, forget inspiration for now - I flat out copied this one verbatim, but will say that I do plan on getting a little more creative when I have time to devote to filling my freezer with meals. I love the idea of being able to ask my husband to just throw something in from the freezer if I'm running late - or even myself just having something to back up on in the instance that, again, I'm running late, or just don't want to think about it.

These chicken tenders were so easy that I wished I'd bought two packages of chicken from the store. I would love to have a few bags of these little guys in the freezer because even the most novice of chefs can throw them on a rack over a pan and bake - no defrosting needed!

Cornflake Chicken Tenders

Ingredients:

1 1/4 lbs. b/s chicken breast tenders, or 4 b/s chicken breasts, cut into 1-inch strips

1/4 cup flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 stick butter, melted

2 cups finely crush corn flakes cereal

Directions:

Adjust an oven rack to the middle position and heat to 400 degrees. Place an oven safe cooling rack on a baking sheet and set aside.

Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in rimmed shallow plate or bowl.

Dip the chicken piece in the flour, then butter, then cereal. Place the coated chicken strips on the rack on the baking sheet.

Bake the coated chicken pieces in the preheated oven 20-25 minutes, until chicken is no longer pink.

* To freeze - prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place in the freezer, uncovered, and flash freeze about 30-45 minutes, until mostly firm. Transfer the strips to a freezer bag labeled with the cooking instructions. When ready to prepare - preheat oven to 400 degrees and bake frozen for 25 minutes on the baking sheet with the cooling rack.

Source: adapted from Joelen's Culinary Adventures

Chocolate Angel Food Cupcakes

2010-06-25T07:30:00.001-05:00

Adding chocolate to a light dessert always makes it more indulgent, but when that chocolate doesn't counteract the lightness of the dessert you automatically have a winner. These chocolate angel food cupcakes are still light, like angel food cake should be, but the cocoa flavor really makes these little guys more impressive.

Not only did this taste great, and hit that sweet spot I often find myself trying to hit - I'd have to say that my favorite thing about these cupcakes is that they are so adaptable to variety. Want to make them even more indulgent? Top with whipped cream and a drizzle of chocolate or caramel sauce. If you're really watching the waistline (it IS swimsuit and wedding season after all) you can top these cupcakes with your favorite berries instead of whipped cream. You can even go somewhere in between - whatever floats your boat - just make sure your boat takes you to these delicious cupcakes!

Chocolate Angel Food Cupcakes
Ingredients:
3/4 cups sugar
Scant 1/2 cup cake flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 ounce semisweet chocolate, grated (about 1/4 cup)
6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Directions:
Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 1/3 cup sugar, flour, cocoa powder, baking soda and salt. Add grated chocolate; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.

Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into lined muffin tins, about 2/3 full. Tap pan on counter to remove any air bubbles. Bake until cakes spring back when depressed with a finger, 10-15 minutes. Cool in pan about 5 minutes and then remove to wire rack to complete cooling. Serve with whipped cream and/or fresh fruit as desired.

Source: adapted from Martha Stewart

Creamy Taco Mac

2010-06-24T12:00:00.000-05:00

We definitely have a soft spot for Hamburger Helper in our house. Cheeseburger Macaroni is probably one of my husbands favorite meals - so much so that if he were ever knowingly given the need for a last meal he might actually consider it. I, too, enjoy Hamburger Helper but considering my love of cooking, desire in expanding my knowledge and wanting to cut out process foods when possible, I try not to rely on boxed meals too much. Don't get me wrong - I still love Hamburger Helper and I'm not gonna lie, I'll probably continue to make it every once in a while, but this Creamy Taco Mac will definitely rein supreme when it comes to quick "box" dinners. The concept is reminiscent of classic Hamburger Helper - but I know every single item that was in the skillet. Can't beat that, right? Plus, it was just as quick which is an added bonus. It makes a lot so I did freeze the leftovers - I'm hoping it's just as good defrosted because I'm already craving it!

Creamy Taco Mac
Ingredients:
1 1/4 lb. ground meat (I used 1 lb. ground turkey, 1/4 lb. ground beef as that's what I had)
8 oz. dry pasta + 1 cup reserved pasta water
1 can (14.5 oz.) petite diced tomatoes
4 Tbsp. mild taco seasoning
3 oz. cream cheese
1/2 cup sour cream
S & P
Cheddar Cheese to taste

Directions:
Bring a large pot of salted water to boil and cook pasta per directions. Drain, reserving 1 cup of the pasta water.

Over medium heat, brown meat until no longer pink. Drain and add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Stir until cheese and cream is incorporated and melted. Simmer over low heat about 3 minutes. Season with S & P as desired. Top off with desired amount of cheddar cheese.

Source: adapted from Delish

Fresh Mint Ice Cream (with Oreos!)

2010-06-21T08:00:00.001-05:00

One of my absolute favorite ice cream flavors is mint, especially when it's Mint Chocolate Chip or Oreo Mint. YUM!! I finally bought a copy of The Perfect Scoop by David Lebovitz and have been drooling over it since day one. Naturally, I couldn't wait to try the recipe for Fresh Mint Ice Cream.

The fresh mint in this recipe made for a very light and refreshing ice cream. Personally, I loved it, though my husband was a little taken aback by the fresh mint flavor. I did warn him that the mint was fresh and not extract from a bottle, but apparently I was too late. He didn't dislike it by any means, he just wasn't expecting it to taste so "plant like" as he referred to it. It was the "plant like" flavor that I enjoyed the most about this recipe!

Fresh Mint Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups, lightly packed, fresh mint leaves
5 large egg yolks
(optional - crushed oreos, thin mints, chocolate chips, etc. - about 2 cups - I used too many at 3 cups)

Directions:
Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan over medium heat. Add the mint leaves and stir until immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the leaves. Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on top.

Rewarm the mint-infused mixture over medium heat. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Source: adapted from The Perfect Scoop

Garlic Cheese Bread

2010-06-18T08:00:00.000-05:00

A good garlic cheese bread is something that is so easy to make, but always pleases. Yes, you can certainly buy pre-made garlic cheese breads from the frozen section of the grocery store, but it's just as cheap, and sometimes quicker, to make your own. For even novice cooks butter, garlic and cheese are often staples in your pantry and fridge so to make your own garlic cheese bread all you need is the bread (and maybe parsley if you want it or already have it, though it's not necessary). With Artisan breads becoming easier and easier to find at local bakeries, the bakery section of your grocery store, etc. it's certainly not hard to find.

In just a few short steps you can have your own garlic cheese bread fresh from the oven and on your families dinner plates. And, what's better than the ease of making your own garlic cheese bread is the fact that you know every single ingredient you put in to it, whereas the premade stuff you never know what you're going to get, and can sometimes have that frozen aftertaste to it.

Garlic Cheese Bread
Ingredients:1 baguette, or bread of choice, horizontally cut in half
1 stick butter, softened or partially melted
4 cloves of garlic, minced
1 1/2 cups shredded cheese (I use a blend I keep mixed in the fridge of various blends and cheeses I've bought and opened)
2 tablespoons fresh parsley, finely chopped

Directions:
Preheat oven to 400 degrees. Place both sides of the bread on a cookie sheet with the crust down. In a small bowl, combine butter and garlic, spreading evenly on bread halves. Be sure to press the garlic butter down with the back of a spatula so the small pieces of garlic are pushed in to the bread. Bake for 15 minutes and remove from oven.

Increase the heat to 500 degrees, or change the oven setting to a high broil if your broiler is large enough to accommodate larger items - mine isn't :(. Evenly sprinkle cheese over the halves of the bread then sprinkle with parsley and stick the cookie sheet back int he oven. Bake at 500 degrees for about 5 minutes, or broil about 1 minute or until cheese has completely melted and some golden bubble marks show.

Remove from oven and carefully slice in diagonal pieces and serve. Remaining pieces can be stored in the freezer in a ziplock bag to reheat later!

Source: adapted from Savory Sweet Life

Homemade Potato Chips

2010-06-16T08:00:00.000-05:00

Homemade potato chips are a food that I've been wanting to make for awhile, I just hadn't gotten around to it. It's not that I've been intimidated, but since I don't have a mandoline slicer I keep putting them off because it seems rather daunting to slice by hand. One day I gave in, thinking homemade chips would be a good side to a small dinner. I can cut things pretty thinly so not having a mandoline didn't seem to be an issue for me, though with given how easy these were I may have to bump a slicer up on my kitchen want list!

To me, one of the most difficult things about homemade potato chips was deciding what to season with. Sure, I could have gone simple with just salt, but I had this great wedge of Parmigiano-Reggiano, and some thriving Rosemary in my herb garden that I thought I'd work with that. The fragrance of the Rosemary paired with the smooth, slightly nutty flavor of the cheese, paired with a bit of Paprika for and fresh ground pepper was amazing.

I can't wait to try out homemade chips again with other flavor variations!

Homemade Potato Chips
Ingredients:
1 lb. Russet Potatoes
large bowl of cold water
Canola Oil, for frying
Desired seasoning - I used:

1 tablespoon freshly shredded Parmesan Cheese

1 tablespoon fresh Rosemary, finely chopped
1 teaspoon Paprika

1 teaspoon fresh cracked pepper

Special equipment:
Deep fryer or Dutch oven and candy thermometer
Towels (paper for draining oil, paper or cloth to remove water)

Directions:
Using a Mandoline slicer, or sharp knife, very thinly slice potatoes. Place in cold water for up to an hour. Meanwhile, prepare oil either in a deep fryer, or dutch oven with a candy thermometer. Oil should reach 350 degrees. Combine seasonings in a prep bowl and prepare a baking sheet lined with paper towels

Using towels, drain and remove excess water from potatoes. Carefully place a batch of the potatoes in the hot oil, cooking about 5 minutes, or until lightly browned. Make sure not to overcrowd the potatoes in the oil or they'll cook unevenly and take longer. Remove with a spider skimmer or deep fryer basket and carefully place on the towel-lined baking sheet to drain excess oil. Immediately season with prepared seasonings.

Continue until all chips are fried. Allow to cool and serve the same day they're made. Will keep in an airtight container at room temperature for up to 2-days.

Strawberry Bread

2010-06-14T08:00:00.000-05:00

Food has a way of reminding us of certain times and events in our lives. One food that always reminds me of spring growing up is Strawberry Bread. My mom would always make this recipe, that was a recipe of one of her aunts who has some amazing dessert recipes that are floating around in the family recipe book that I would love to obtain!

This bread is moist and sweet with hints of spice from the cinnamon. Because it uses frozen strawberries it can be made any time of the year, but the flavors will always remind me of the springtime. And, I will always eat this bread the same way - sliced with a spread of softened butter. It is good on its own, and I bet it would be good with a little cream cheese but simple butter will ALWAYS be my favorite way to enjoy this sweet and spicy quick bread.

Strawberry Bread
Ingredients:
2 (10oz.) frozen containers of sliced strawberries in sugar, thawed (or 2 1/2 cups fresh strawberries, sliced, stirred with 2 tablespoons sugar and set in fridge for awhile to let the juices start to macerate)
4 eggs
1 1/4 c. vegetable oil
3 cups flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts of choice (my whole family uses pecans, I prefer almonds)

Directions:
Preheat oven to 350 degrees. Grease and flour two 9x5" loaf pans.

In a medium bowl, stir strawberries, eggs and oil. In a large bowl whisk together flour, sugar, cinnamon, baking soda, salt and nuts. Add wet ingredients to dry and stir until just blended.

Divide batter in to prepared pans. Bake for about 1-hour, or until toothpick inserted in the middle comes out clean. Allow to cool 10 minutes on wire rack. Turn loaves out and cool completely.

** freezes really well.

Source: old family recipe that's been adapted over the years

I'll have an Iced Skinny Vanilla Latte, Please!

2010-06-12T08:00:00.000-05:00

I am one of those people that enjoy coffee for the taste and the caffeine is just an added bonus. In fact, many mornings at work I get decaf - even when everyone is dragging in 8:00am looking at me like I'm utterly crazy. In truth, I'm more awakened by the extreme temperatures of something hot or cold in the morning than I am by the caffeine. I will admit though, I don't like the flavor of plain black coffee, I have to have a little skim milk in there, and sometimes some sort of sweetener depending on the actual coffee.

I'm lucky enough to work in an office with amazing espresso machines - during the winter months I tend to make myself a half-caff skinny vanilla latte. For those of you that don't speak "barista" that would be one shot of decaf espresso, one shot of caffeinated espresso, skim milk and sugar-free vanilla syrup. In the summer months I anticipate an iced version of this same drink many mornings - an ICED half-caff skinny vanilla latte. What's the difference? Well, I make it with cold milk and ice, rather than frothy steamed milk - that's it!

However, I've come to enjoy these drinks at home on the weekends using leftover coffee from the morning. (We only have caffeinated coffee at home, so no half-caff on the weekends) It's quite easy actually.

Iced Latte or Coffee - For One
Ingredients:
1/3 cup strong brewed coffee, cooled, or 3 ounces of espresso if you have it
1 cup milk
Handful of ice cubes*
Optional - Flavored Syrup, desired amount to suit your tastes**

Directions:
Fill a glass with ice, then coffee/espresso, milk and syrup or flavorings of your choice.

Stir well and enjoy cold.

Notes:
* You can also make ice cubes out of brewed coffee to get even more coffee flavor once the cubes start to melt.

* * You can buy flavored syrups at most grocery stores, or make your own at home. I've only made vanilla at home using this recipe:

Vanilla Syrup
Ingredients:1 cup sugar
1 cup water
1 vanilla bean pod

Directions:
Combine all ingredients in a saucepan and bring to a boil, stirring to dissolve the sugar.

Once the mixture boils, reduce heat and simmer about 10 minutes, stirring occasionally. Take off heat and cool. Once cooled, pour in to a glass container with a seal-proof lid.

Can be stored in the fridge for a few months. Remove vanilla bean before using.

(To make other flavors I'm sure you could replace the vanilla bean with some flavoring extract of your choice)

Grilled Pizza

2010-06-10T09:00:00.001-05:00

Memorial Day has come and it's official that summer is in full force! Though I'm the first to admit I'm not a fan of heat and humidity (so why do I live in St. Louis?!), I am a fan of a summer atmosphere. BBQs, cold beer, Cardinals games, etc. I am definitely not a master griller, but without a doubt my favorite thing to grill is pizza. When I mention to people that we're going to grill pizza they look at me like I have a second head or something. But, man-oh-man, I could eat grilled pizza every day!

Though it seems hard to do, and time consuming, based on the instructions below, believe me - it's not. You can make it even easier too by using a store-bought dough! I've been on a homemade pizza kick lately because I think it's so easy when you allow yourself enough time, but the convenience factor of store-bought just can't be beat, especially now that so many grocery stores are really stepping up their prepared foods.

There are a few different ways to grill a pizza. You can grill on a pizza stone, directly on the rack, or like I recently did when entertaining - on the rack using par-baked dough. I like grilling directly on the rack so that I get beautiful grill marks, but whatever floats your boat will work!

Grilled Pizza
FOR THE DOUGH -
Ingredients:
2 c. all purpose flour
1 tsp instant yeast (or 2 1/4 if making day-of)
1/2 tsp salt
1 tsp honey
3/4 c. water, 105-110 degrees
scant 1/4 c. good quality olive oil

Directions:
In bowl of a stand mixer fitted with the dough hook, add flour, yeast and salt. (If you forgot to make the dough the night before, use 2 1/4 tsp instant yeast here). Turn mixer on low and while running add honey and water.
Slowly add olive oil until dough just comes together around the hook (will still be lots of "pieces" of dough around the work bowl). Turn mixer off and turn all dough out onto counter.

Using hands, pull dough together with a few throws against the counter (Dough should be very supple in texture, not oily or dry. Depending on temperature, humidity, etc you may need a 1/2 tsp or so more water or flour. Add it now if needed). Knead for about a minute to create a ball of dough.

Place dough into large gallon-sized Ziploc bag and place in fridge overnight. (If you forgot to make the dough the night before, place bag in warm spot for at least 1 hour)

Remove dough from fridge and place on counter to come to room temperature.

If making personal 8-10 inch pizzas, divide dough into 4 equal pieces. Using either a pizza peel, or parchment paper sprinkled lightly with cornmeal, shape the dough using lightly floured hands.

IF GRILLING PIZZA ON A STONE -

Place large, grill-safe, pizza stone directly on the grill, heating over medium-high heat for 30 minutes.

Top your pizza with your favorite sauce, toppings and cheese. Transfer your pizza to the heated stone. If you're using parchment paper, make sure to slide a cutting board or non-rimmed cookie sheet, underneath for added support.

Bake until edges of dough are golden and cheese is melted, about 10 minutes, tops. Remove with a pizza peel or cutting board and allow to sit for about 3 minutes before cutting.

IF GRILLING PIZZA DIRECTLY ON THE RACK -
Heat the grill to medium heat and while warming, prepare everything you need (baking sheet of pizza dough rounds - I recommend more "personal" size pizzas if grilling directly on the grate - sauce, cheese and toppings).

Place the pizzas directly on the grill, allowing the dough to cook with a closed grill for about 5-8 minutes, depending on thickness. Flip the dough and top the cooked side with sauce, toppings and cheese. Close the lid and cook another 5-8 minutes, or until the bottom is grilled and the cheese is melted.

IF GRILLING PAR-BAKED CRUST DIRECTLY ON THE RACK -
Place large pizza stone on the lowest oven rack position and heat at 450 degrees for 30 minutes. Transfer dough to the pizza stone using the pizza peel or parchment topped thick surface. Bake about 5 minutes until dough is starting to set. Remove par-baked dough to a pizza peel or cookie sheet to take out to your grill.

Place the pizzas directly on the grill heated to medium, allowing the dough to cook with a closed grill for about 4-5 minutes, depending on thickness. Flip the dough and top the cooked side with sauce, toppings and cheese. Close the lid and cook another 4-5 minutes, or until the bottom is grilled and the cheese is melted.

Source: Pizza Dough - adapted from Good Things Catered

Classic Beef Lasagna

2010-06-08T09:00:00.000-05:00

A good, classic lasagna recipe is something every good Italian woman can make with her eyes closed, but it's something that everyone should have available when they want to serve a crowd, or eat for a week. Though time consuming, lasagna is easy when you're prepared and impressive to serve which is why they're great for entertaining. You can assemble in advance and bake when it's needed while preparing the rest of your meal (a nice big salad, bread or rolls and a freshly opened bottle of wine!) I personally like to prepare Lasagna on Sundays and then bake on Monday while I'm working out.

Some of you may recognize this recipe from a few years ago on this site, however I've tweaked it a little and have a MUCH better picture to share. Unfortunately Lasagna is not the easiest thing to photograph unless you make it like a gazillion layers to give it some height!

Classic Beef Lasagna
Ingredients
1 box No Boil lasagna or 16 cooked Lasagna sheets
1 ½ lbs lean ground beef
~ 3 cups favorite Italian Cheese blend, shredded (I like to use a blend with mozzarella, provolone, fontina)
½ c. Parmesan Cheese
1 (15oz) container Ricotta
2 eggs
~ 5 cups marinara sauce (store bought or homemade)

Preparation
Brown meat and drain. Simmer in sauce while preparing the cheese mixture.

In a separate medium bowl, beat eggs and mix in Ricotta, Parmesan cheese and ~ 1/2 cup cheese blend. Set aside for assembly.

Assembly
Spread 1 cup sauce mixture on bottom of prepared 9x13 baking dish.

Layer 4 lasagna sheets, slightly over lapping. Spread 1/3 cheese mixture on the noodles. Top with 1 cup sauce mixture then 1/2 cup shredded cheese.

Repeat until out of noodles (3 layers total) then top with remaining sauce and shredded cheese.

Cover with foil and bake at 375 for 40 minutes. Remove the foil and continue baking for about 15 more minutes or until lasanga is bubbling and cheese on top is melted and beginning to bubble.

Allow to sit about 5-10 minutes before cutting and serving.

Champagne Risotto with Chicken

2010-06-06T07:54:00.000-05:00

Risotto is a dish that many people are intimidated to make on their own, and I admit I used to be one of those many people. I do love Risotto though, but rarely get it when I go out because there's usually something about the recipe that I know I won't like (lots of mushrooms, shrimp, etc...) so I don't even bother. Since I love it I was inclined to try my hand at it, fully prepared to fail. I know, talk about a fantastic attitude, right?! (said in a sarcastic voice).

Well, ye a little faith! The first time I made it, I was hooked on homemade Risotto and knew I'd never be afraid of it again. I have many Risotto recipes that I want to try, but I see Risotto as more of a "have every once in awhile" kind of dish. It's easy enough to make all the time but I'm afraid it'll lose it's appeal. Not sure why, but hey - it gives me something to look forward too, right?!

I decided to try this recipe (or combination of two essentially) because I had some champagne sitting around. One of the original recipes called for the risotto with Scallops, but I'm not a seafood fan, and I couldn't pass this up so I subbed the scallops for chicken. If you're a scallop fan I'd definitely imagine this would be a great meal since champagne and scallops go so well together (so I've heard!)

I added cream and it made the Risotto so luxurious. This would make a great special occasion meal with a nice chicken, steak or fish side (without the chicken mixed in obviously.)

Champagne Risotto with Chicken

Ingredients:
2 Tablespoons butter
1 shallot, finely chopped
1 clove garlic, minced
3/4 cup arborio rice, or medium-grain white rice
1 cup dry champagne
2 1/2 cups low-sodium chicken broth
1/2 - 3/4 pound chopped grilled chicken
1 Tablespoon heavy cream
1/4 cup fresh grated Parmesan cheese
S & P to taste

Directions:
In a medium saucepan, bring the chicken broth to a boil, reduce heat and simmer.

In a large skillet, melt butter over medium heat. Add the shallot and cook until tender, about 2-3 minutes. Toss the garlic in with the onion about 1 minute in to the cooking to so it doesn't burn. Add the rice and stir to coat in the butter. Continue roasting the rice, stirring constantly, about 2 minutes.

Add champagne and simmer until most of the liquid evaporates, about 2 minutes.

Add 1/2 cup of the broth and stir until almost completely absorbed by the rice, about 2 minutes.

Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still al dente (firm to the bite). About 20 minutes total. Remove from heat.

Gently stir in heavy cream, cooked chicken, Parmesan and S & P to taste.

Source: adapted from Epicurious and Giada De Laurentiis

Baked Mac & Cheese

2010-06-04T09:00:00.001-05:00

There is only so much you can say about Macaroni and Cheese. It's pasta and it's cheese - what's not to love?! I've generally preferred stove-top mac & cheese to baked, but I definitely see where baked mac & cheese has it's place. It's great to entertain with because you can make it in advance earlier in the day, or even the night before, and pop it in the oven before serving.

When looking for a baked mac & cheese recipe that would be creamy enough to prepare in advance, I stumbled across this recipe on Pioneer Woman. I've never met a recipe of hers that I didn't fall in love with, so I knew this had to be tried as well. I prepared this recipe earlier in the day and several hours later after baking it was still creamy and flavorful. Definitely a winner! Plus, with this recipe can even be enjoyed before baking. However, I did notice when taste testing that the mustard flavor was pretty powerful before baking, so if I do make this recipe in plans of serving straight from the stove-top, I'll reduce the amount of dry mustard to suit my personal preferences.

Baked Mac & Cheese

Ingredients:

4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons Dry Mustard
1 pound Cheese, Grated (I used 3 Cheddars - Sharp, White and Mild)
½ teaspoons Salt
½ teaspoons Seasoned Salt
½ teaspoons Ground Black Pepper
¼ - ½ teaspoons of any optional spices such as: Cayenne Pepper, Paprika, Thyme, Onion Powder, Garlic Powder

Directions:
Preheat the oven to 350 degrees. Cook macaroni according to package directions until slightly firm. Drain and set aside.

In a large pot, melt the butter over medium-low heat. Whisk in the flour and cook the mixture for five minutes, whisking constantly and being careful not to burn. Add the milk to the pot, stir in the dry mustard, and whisk until smooth. Cook the mixture for five minutes until very thick. Reduce the heat to low.

In a small bowl, beat the egg. Take 1/4 cup of the warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour the tempered egg mixture back into the sauce, whisking constantly. Stir until smooth. Mix in the cheese, reserving about half a cup for topping, and stir until completely melted. Add in seasonings. Taste and adjust seasonings accordingly. Add the drained cooked macaroni to the pot and mix well.

Pour the mixture into a baking dish, top with reserved cheese, and bake for 20-25 minutes or until golden and bubbly on top.

Note - if you prepare it in advance you might want to cover with foil and bake 30-40 minutes, removing the foil at about 20 minutes so it doesn't dry out.

Source: Pioneer Woman

Tin Roof Ice Cream

2010-06-03T09:00:00.000-05:00

Summer-like weather has been in St. Louis full-force for awhile now and what better way to embrace/fight it off, then with the most perfect complement to summer - ICE CREAM! This was one of the most delicious ice cream recipes I've ever had. It's made up of three components - two of which sounded like a dream come true to me, and one of which may have converted my entire demeanor to it's flavor in general.

This ice cream starts with a vanilla bean custard base, then you throw in some chocolate covered honey roasted peanuts and layer in some fudge sauce. Let me just tell you that vanilla bean is one of my favorite flavors ever, of anything (including perfume!), then on top of that I love honey roasted peanuts (which is what I used for this recipe). Those two right there had me excited to try this recipe, though I almost felt like I could take or leave the fudge ripple.

Can I just say that I was severely mistaken when brushing off the fudge sauce to the back of my mind?! I knew there was no way that I would omit the sauce because clearly that's an important element to the ice cream, but I just thought it would be a basic chocolate sauce. WRONG. This fudge sauce has made me rethink my stance on chocolate all together. While I've never disliked chocolate, it's never been high on my list of favorites. This fudge sauce however, I felt like I could eat it all with a spoon. It was rich, sweet and oh, so, delicious!!
Tin Roof Ice Cream
Ingredients:
¾ cup whole milk
¾ cup granulated sugar

Pinch of salt
1½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract
¾ cup Chocolate-Covered Peanuts (recipe follows)
Fudge Ripple (recipe follows)

Directions:

Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. While the ice cream is freezing, chop the peanuts into bite-sized peanuts.

Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.

Chocolate Covered Peanuts

Ingredients:

4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

Directions:

Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

Once chilled, use a chef's knife to chip the chocolate covered block of peanuts into bite-sized pieces before folding in to the ice cream before layering with sauce.

Fudge Ripple

Ingredients:

½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

Directions:

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool.

Chill in the refrigerator before using.

The Fudge Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Source: Brown Eyed Baker, from (From The Perfect Scoop by David Lebovitz)

Chewy Brownies

2010-06-01T09:00:00.000-05:00

A great brownie recipe is something every baker needs in their repertoire. I personally have been looking for years for the perfect recipe that fits most everyones preferences. There are a few types of brownie people - chewy fans, cake-like fans, fudgy, etc... These brownies DEFINITELY fall in the chewy and fudgy category which seem to be the more populated camps. I believe my search for the perfect recipe might very well be over because with a few modifications in the future this recipe might be perfect for me. The only thing I'll do differently in the future is chop up the bittersweet chocolate in to smaller pieces as I don't think I chopped it as small as the recipe calls for.

Chewy Brownies

Ingredients:

1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Directions: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Source: Brown Eyed Baker, from Cook’s Illustrated, March & April 2010 issue

Taco Queso

2010-05-31T14:00:00.002-05:00

Queso dip is one of my favorite snacks at get-togethers. I simply cannot get enough. More often or not the dip is a variation of the same recipe - much the same as my recipe, however I feel that my addition of taco meat adds a nice punch to the queso. With less than a handful of ingredients this recipe is without a doubt something even the most novice of chefs can pull off. You can vary it up as much as you want too. Like a little extra heat? Use Spicy Rotel, or throw in some chopped Jalapeños! Not a fan of meat in your dip - simply omit. I've made this as well with sausage and the results are delicious as well, I just prefer the taco meat.

Bonus - this freezes really well also. Let it cool a bit and then put in freezer-weight ziplock bags and freeze until ready to use.

Taco Queso
Ingredients:
1 (32oz) brick Velveeta
1 (10oz) can Rotel Diced Tomatoes, undrained (whatever variety you prefer - I like Original)
1 lb. ground beef or turkey
2 heaping tablespoons homemade Taco Seasoning (or 1-packet premixed seasoning)
1 cup water
For Serving - Tostito's Scoops are the best, in my opinion!

Directions:
Cook ground beef or turkey in a large skillet, drain, and add 1 cup water and taco seasoning. Stir to mix and simmer until the liquid is almost completely gone. Meanwhile, dice the Velveeta in to 1" cubes.

Combine cooked taco meat, Velveeta and Rotel in a large dutch oven and cook over low heat, stirring frequently until the cheese is melted and it's all combined.

Serve directly from the pot, or transfer to a fondue pot or slow cooker on LOW setting and serve.

(Additionally - you can also melt the cheese in a slow cooker from the start - this is what I usually do)

P90X Check-In: Chest, Shoulders and Triceps

2010-05-26T09:22:00.000-05:00

So, I've previously mentioned that I was a little torn about the Chest, Shoulders and Triceps workout - shoulders and triceps, sure but chest, eh, not so much. Initially I didn't want to work my chest because it's not like finding shirts is easy enough right now because of my chest size, but I may have turned over a new leaf.

I L-O-V-E this workout. My arms were in pain for about 2 days after the workout. Good pain though. The first week I did the workout I was using the wrong resistance band so I didn't get as good of a workout as the second week, but the second week?! Awesome. Loved it. I guess I'm a bit of a masochist because I enjoy being in a little bit of pain after a strength focused workout.

I felt the workout the most in my shoulders and in my chest the least but I think a lot of that had to do with the fact that the chest muscles seemed to be worked more in push-up exercises, many of which I had to improvise and adjust because I was having a difficult time with them.

One of my favorite things about this workout is that a good potion of the exercises use the resistance bands so when traveling you can easily do a lot of it in your hotel room if you take the bands with you. I personally don't travel as much for work as I did a few years ago, but if you do - this is a great way to keep in shape somewhat while traveling.

Red Velvet Whoopie Pies

2010-05-20T08:00:00.001-05:00

I recently posted that for a coworkers birthday I wanted to make two kinds of Whoopie Pies... I personally wanted a S'more based dessert, but coworker LOVES Red Velvet. I made S'mores Whoopie Pies, rather gratuitously, and Red Velvet for her. Granted, these don't look to pretty, they were a huge hit. The pretty factor was all me - I was having some difficulties with my piece of a cookie scoop. They were rich, moist and creamy. I loved that the cakes weren't too sweet, since the filling was pretty darn sweet.

One thing I will say about these Whoopie Pies is that I was shocked at how thick the batter was. I've seen blog posts with people piping the dough, but when I saw how thick it was I chose not to because I thought it was too much... maybe I was wrong though. Also, another note - I do think I should have chilled the filling a little before assembling. Chilling it would stiffen it up a bit, therefore making it less likely to spill over the cookies once sandwiched. Regardless of the slight issues - still delicious, and that's all that matters!

Red Velvet Whoopie Pies

Red Velvet Whoopie
Ingredients:
2 cups all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tablespoons)
1 recipe Whoopie Pie Filling, below

Directions:
Preheat oven to 375 degrees. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, salt and set aside

In a large mixing bowl beat butter on medium to high, 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition until just combined. Stir in food coloring.

Spoon batter in 1-2 inch diameter rounds, about 1/2" high on prepared baking sheets, allowing 1" between each round.

Bake 7-9 minutes for 1" cookies, or 9-11 minutes for 2" cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.

To store: refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Whoopie Pie Filling
Ingredients:
1/4 cup softened butter
4 oz. softened cream cheese
7 oz. jar Marshmallow Creme

Directions:
In medium mixing bowl beat butter and cream cheese until smooth

Fold in marshmallow creme

(I recommend chilling for a little bit to stiffen up some before assembling cookies/pies.

Source: Better Homes and Gardens

P90X: Phase Two Thoughts

2010-05-18T12:31:00.000-05:00

I started week 2 of Phase Two this week and so far I'm not sure how I feel about it. Basically, you swap out Arms & Shoulders for Chest, Shoulders & Triceps, and everything else is the same for the most part. I like that I'm working my triceps, because the jiggle isn't gonna go away on it's own, however I'm not too interested in working my chest too much. I feel that may be something guys are more interested in then women looking to tone up and look a bit more svelte. It wasn't a bad workout though, I did find it challenging, in a good way.

Truth be told though, I need to really kick it up a notch because I am starting to feel myself slacking off a bit during my workouts. A lot of time I'm working out while dinner is in the oven and I've gotten bad about PAUSING the workout to check dinner, throw x in, etc. and just letting the DVD run, thus taking a few minutes off of my workout. Bad, Angie. Bad!

With that in mind however, I have lost 2 pounds and though I haven't lost any dress sizes, I do feel less bloated and like I have more energy. Now, imagine if I wasn't slightly cheating the program where I'd be?! I have a new goal that I feel like if I write it on here I'll be more inclined to stick with it. Here it goes:

GOAL - Strive to workout 6-days a week, ideally using the P90X program as outlined here. When working out, don't cheat. If I have to stop for dinner prep, PAUSE the DVD, or do so during a break. If I know in advance I won't have 50-60 minutes to workout, stick to the treadmill in our basement, or do a 30-Day-Shred workout. It's at least something!

I'll be back next week with more!