Chocolate Malt Cupcakes

My dad and Caitlin's dad take tailgating at Razorback games seriously. They even have a name for their tailgating--A.R. Grillers. And no, the A.R. is not for Arkansas. It's for Anal Retentive. They have to have everything in a particular manner. Everything has a spot in the back of Caitlin's dad's truck. I mean, everything.

My dad starts planning his menus for games in July. For the first game, we had "The Classics" which were hamburgers and hot dogs. He also did the "Big Mike" which was a hamburger sandwiched in between two grilled cheese sandwiches.

For the big Arkansas/Alabama game tomorrow, the menu contains Korean Beef Tacos and Vietnamese Banh Mi Sandwiches. For dessert, we've decided that I'd do a feature cupcake. For the first game, I made the Chocolate Malt Cupcakes from Food Network Magazine.

Oh my.

Oh my stars.

These cupcakes sing from the heavens. They are amazing. It made a lot, so we had ton to pass around. The general consensus of the tailgaters was that these were the best cupcakes they had ever had.

The icing. Oh, the icing. It's fabulous. The cake is fabulous. You must try these. The holidays are coming up soon. :)

Crunchy Chocolate Malt Cupcakes
Source: Food Network Magazine, January/February Issue

Ingredients
For the Frosting:
2/3 cup sugar
1 teaspoon light corn syrup
3 cups heavy cream
3 tablespoons unsalted butter
7 ounces milk chocolate, chopped
4 ounces bittersweet chocolate, chopped
1/2 teaspoon kosher salt

For the Cupcakes:
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 cup malted milk powder (such as Carnation)
3/4 cup Dutch-process cocoa powder
1 1/3 cups sugar
1 stick unsalted butter, at room temperature
4 large eggs, at room temperature
1 3/4 cups half-and-half
1 1/2 cups crispy rice cereal

Directions
Make the frosting: Sprinkle the sugar evenly in a large skillet and add the corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue to boil, swirling the pan but not stirring, until the caramel is amber. Carefully pour in the heavy cream (it can splatter) and add the butter. Simmer, whisking constantly, until the caramel is smooth, about 2 minutes.

Combine both chocolates and the salt in a medium heatproof bowl. Pour the hot caramel over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth and shiny, then cover and refrigerate until set, at least 4 hours or overnight. (The frosting can be made up to 2 days ahead.)

Make the cupcakes: Position a rack in the middle of the oven and preheat to 375 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a bowl. Sift the malted milk and cocoa powders into another bowl.

Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk powder mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three parts, alternating with the half-and-half in two parts, beginning and ending with flour.

Divide the batter evenly among the prepared cups, filling each about three-quarters of the way. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cool in the pans 10 minutes, then transfer the cupcakes to racks to cool completely.

Beat the chilled frosting with a mixer or whisk until thick, about 2 minutes, but don't overwhip. Spread on the cupcakes or transfer to a pastry bag with a star tip and pipe on top. Refrigerate until ready to serve, then sprinkle with the cereal.


Printable Version

Be sure to follow A.R. Grillers to stay up to date with menus on game days!

Tomato and Corn Pizza

Last week, Jade tagged me in a Getting-to-Know-You Challenge. So here it goes!

1) What was on your To-Do list today:

-Laundry. Clean towels have become a hot commodity at home, so this has got to get done tonight.
-Running! If you followed my 365 blog, which has been sadly neglected, you know Caitlin and I are training for an upcoming 5K. Trust me, in this heat, this is a big to-do that I'm dreading.
-File paperwork at work. Yuck!
-Try to menu-plan. I have such a hard time with this and I have got to figure out a system that works for me.
-Clean house. Although, this is a daily to-do that never seems to fully get done. :)

2) 5 Snacks you enjoy:

-Sargento cheese sticks and the White Cheddar cheese slices
-Peanut butter
-Thomas's bagel thins
-Chocolate
-Yogurt

3) 5 Places you have lived:

- Born in Southern Louisiana
- Mississippi until I was 8
- Home with my parents
- Sorority house (ADPi!) at University of Arkansas
- Little Rock, AR for a brief moment in time after college

4) What were you doing 5 years ago:

Five years ago, I was fresh out of college working at a job I hated in Little Rock. Frankly, I hated living in Little Rock because my family and friends were in Northwest and Western Arkansas. I was in a toxic relationship that I needed out of and thankfully came to my senses. Then I met Brian and remembered what I was looking for and needed in a man. Oh and I got my wonderful puppy, Jack.

5) 5 things you would do if you were a Billionaire:
- Travel! There is so much of the world to see and I want to go out and see it.
- Donate money to charity
- Build a bigger house with a HUGE kitchen!
- Pay of debt
- Take care of our families

Ok, now it's your turn! I'm going pass this challenge along to some fellow bloggers!

The Beaty's at Beaty Photography
Laura at a little bit of this...a whole lot of that
Meredith at A Work in Progress
Sarah at Adventures in Ava Land
Tyler at Rants. Raves. Ridiculous.

Now on to the food.

One of the magazines most Southerners are very familiar with would be Southern Living. My mom has subscribed to this for ages and I always remember looking at the recipes. In this year's July issue, I saw this pizza but kind of glazed over it.

Then I heard from a TON of people about how wonderful this pizza was. I figured I'd have to make it and see if it lived up to the hype. Even while I was putting it together, I thought to myself that there was no way this could be as good as everyone was saying.

Oh boy was it ever. It has just the right amount of salt and balanced nicely with the sweetness from the fresh corn. Please use fresh ingredients. Please. You will not be disappointed at all. Brian even loved it, even though he thought it was so weird to put corn on pizza.

Tomato and Corn Pizza
Source: Southern Living, July 2010

3 small plum tomatoes, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (14-oz.) package prebaked Italian pizza crust
Parchment paper
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels (From one medium ear of corn)
1/4 cup grated Parmesan cheese
1 teaspoon sugar
8 ounces fresh mozzarella, sliced
3 tablespoons fresh whole or torn basil leaves

Preparation
1. Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.

2. Place pizza crust on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.

3. Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.


Printable Version

Birthday Cake Ice Cream

One year ago, I got the crazy idea to start a food blog. So, what better to celebrate a Blog Birthday than with Birthday Cake Ice Cream?!

Had the anniversary come in the fall or winter, I would have made a cake. However, the heat index has been holding steady at 105 or higher (today it's 110), I avoid turning on the oven at all costs.

Ok, so I really just wanted an excuse to make ice cream. Can you blame me??

Thank you for sticking with me this past year! In honor of the anniversary, I'm going to have my very first giveaway! In order to enter, all you have to is comment and answer:

What should I make in the next year?

In can be anything, anything at all. Please no brussel sprouts though. I'm not ready for that! :)

Entries must be in by 10:00pm Central Time on July 18, 2010. I'll choose a winner at random. So what will you win? My very favorite Ice Cream Cookbook:


David Lebovitz's The Perfect Scoop, as well as a $30 Gift Certificate to Amazon.com for you to spend on whatever your heart desires!

So be sure to comment and tell all your friends!

One Year Ago: Where it all began...

Birthday Cake Ice Cream

Source: One Ordinary Day

1 1/2 cups 2% milk
1/2 cup granulated sugar
2/3 cup yellow cake mix
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/3 cup rainbow sprinkles

In a saucepan over medium heat, combine milk, sugar, and cake mix. Whisk to remove lumps. Stir constantly until mixture starts to bubble. Remove from heat and place directly into a water bath or into the refrigerator. Chill completely.

When thoroughly chilled, stir in heavy cream and vanilla. Pour into ice cream maker and mix according to manufacturer’s directions. Add sprinkles during the last 5 minutes. Remove ice cream and transfer to a freezer-safe container.

Printable Version

Lemon Cake

The day is finally here! It's my 100th blog post! I can't believe it's been 100 already. Granted, I have taken a month long break, but that's neither here nor there.

Whenever we would visit my Maw Maw, we'd usually go visit her best friend, Ms. Annie. Ms. Annie would usually have a cake for us and we would hope and pray it'd be her lemon cake. So when I knew the milestone of the 100th post was drawing near, I thought of making this surprisingly easy and rustic lemon cake.

Just so happens that this is getting posted on Brian's birthday and he loves lemon desserts. So for our birthday cake this year, we get the 100th post cake too! (My birthday is Wednesday.)

Ms. Annie's Lemon Cake
Source: Ms. Annie (Not sure of original source)

For cake:
1/2 cup shortening
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tsp baking powder
1 cup water
1 tsp vanilla
3 egg whites, beaten

Preheat oven to 350 degrees. Cream together shortening and sugar. In separate bowl, sift flour and baking powder together. Combine the water and vanilla. Add dry and wet ingredients alternately into the creamed shortening and sugar. Fold in beaten egg whites. Divide evenly among three cake pans. Bake for 22-30 minutes. (Mine came out fine after 22-23 minutes.)

For the icing:
3 egg yolks, beaten well
1 1/2 cups sugar
Lemon zest of one lemon
Juice of one lemon
2/3 stick of butter

In a double boiler, mix half of the sugar gradually into the beaten egg yolks. Add lemon juice, zest, remaining sugar, and butter. Whisk constantly until butter is melted. Once butter melts, take off heat and let cool. The icing will thicken slightly, but will still remain runny. Ice cake layers.

Printable Version

Happy Birthday, Brian!

Cajun Glazed Ham

What is Easter without a baked ham? In college, I did a Social Theory paper on why we have certain food items geared towards certain holidays. Thanksgiving=turkey; Christmas=turkey for some, ham for others, or beef for our family; New Years Day=black eyed peas; and Easter=ham. We've had this ham for as long as I can remember and it never disappoints. It's also AWESOME for leftovers for sandwiches. Now I'm really wishing I had a sandwich with this ham right now.

I'm not normally a bossy person, but I am for this recipe. There are absolutely no substitutions allowed. You must use Louisiana cane syrup. If you have family members in Louisiana, get them to ship it to you. You can even order it online. Trust me on this. You have to use it. It's worth the investment to get it shipped to you if you aren't lucky enough to live in Louisiana. Check your stores, you may be lucky enough to have it in your grocery store. Unfortunately, we're not so lucky in this area.

Ok, sorry for that. It's just crucial. :)

Cajun-Glazed Ham

Source: The Evolution of Cajun & Creole Cuisine by John D. Folse, page 251

Ingredients:
1 (5 pound cured ham)
1 cup Creole mustard
1 cup brown sugar
1/2 cup Louisiana cane syrup (no substitutions allowed!)
1/4 cup pineapple juice
1/4 cup cracked black pepper
pinch of cinnamon
pinch of nutmeg
pinch of allspice
pinch of ground clove

Directions:
Preheat oven to 350 degrees.

In a ceramic mixing bowl, combine all the above ingredients, except ham. Using a wire whisk, blend all spices into the mustard-sugar mixture until well incorporated. Place ham in center of dutch oven and coat completely with the sweet mustard mixture. Bake uncovered for one hour.

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Corned Beef

For as long as I can remember, we've always had Corned Beef for St. Patrick's Day. I'm sure most of you have already made your St. Patrick's Day dinner, but you can always have a belated holiday dinner and be festive later in the week. Plus the leftovers make yummy sandwiches or corned beef hash. :)

Happy St. Patrick's Day!!

Homestyle Corned Beef
Source: My mom (not sure of the original source)

2 1/2 - 3 1/2 lbs. corned beef brisket
2 cups water
1/4 cup honey
1 Tbsp. Dijon-style mustard

Preheat oven to 350 degrees.

Place corned beef brisket and water in Dutch oven; cover tightly and simmer in oven, 1 hour. Turn brisket over and continue cooking, covered, 1 1/2 - 2 hours or until meat is tender.

Remove brisket from cooking liquid and place, fat side up, on rack in broiler pan so surface of meat is 3-4 inches from heat. Combine honey and Dijon mustard, brush half the mixture over the top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.

Makes 6-10 servings

Tips

• Simmer corned beef since boiling will make meat tough.
• Do not use seasoning packet that comes with the meat.

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Irish Car Bomb Cupcakes

There are a few things in life that you just need. I believe these cupcakes should be on your list. Unless you don't like booze, then I just can't help you. These definitely aren't for kids, but adults need some cupcakes of their own every once and a while.

At Christmas, Caitlin gave me an awesome set of cupcake paraphernalia from Bake it Pretty and I've been trying to find a good cupcake recipe to use the awesome cupcake liners. I saw these green liners in the box and knew to save them for St. Patrick's Day. My intention was to bring these to the office, but I went for it and put all 4 Tbsp of Bailey's into the frosting, so they're a little too booze-y for the office. Thankfully, I only had about enough of the buttercream for half of the cupcakes, so I'm going to try and half the Bailey's with milk for the office's cupcakes.

If you shy away from this recipe because it has Guinness in it, trust me, you shouldn't. I don't like Guinness at all, but the beer cooks off and it gives the chocolate a very complex flavor.

Chocolate Guinness Cupcakes with Bailey's Buttercream
Source: Le Petit Pierogi as adapted from Smitten Kitchen

For the Guinness Chocolate Cupcakes:
1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream (I used light)

Bailey's Irish Buttercream:
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Bailey's Irish Cream

Directions
Preheat oven to 350°F. Line 24 cupcake cups with liners. In a saucepan over medium heat, melt butter and add Guinness. Bring to a simmer. Whisk in cocoa powder until mixture is smooth. Set aside to cool slightly.

In a large bowl stir together flour, sugar, baking soda, and 3/4 teaspoon salt. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sour cream until thoroughly combined. On low speed, drizzle in Guinness-chocolate mixture and beat just to combine. Add flour mixture, a little at a time, and mix briefly on slow speed just until the mixture comes together. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17-19 minutes. Cool cupcakes on a rack completely.

To make the buttercream, whip the butter in the bowl of a stand mixer fitted with the paddle attachment for several minutes until the butter is very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

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Toasted Macaroni with Mushrooms

Foodgawker is one of my favorite websites. I go there almost daily to find inspiration for new recipes and photo ideas. When I saw this recipe, I had to have it. It had all of my favorite ingredients in it, and while Brian wasn't a fan ("too many mushrooms"), I LOVED it. I never would have dreamed of toasting dried pasta and have it come out so yummy. It brings out a nutty flavor to the pasta that you would not get with just boiling it in salted water. It's definitely a make-again for me, I'll just have to make it when Brian's not at home. :)

Toasted Mushroom Macaroni
Source: No Tea After 12

4 Tablespoons extra virgin olive oil
1 Tablespoon butter
8 oz. fresh mushrooms (approx 2 cups), thinly sliced
1 large or 2 small cloves garlic, minced
1/4 cup parsley, chopped
1 teaspoon dried oregano
1/2 cup dry white wine
8 oz uncooked macaroni or other pasta
2 cups chicken or vegetable stock
1/4 cup cream
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
salt to taste

Heat a large heavy skillet over very high heat, add 2 Tablespoons of the olive oil to the pan. Saute the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown, this takes me about 5 minutes. But do watch it carefully, its a bit like toasting nuts, the moment you step away from the stove it goes up in flames. Burned pasta = icky poo poo.

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is almost tender. I usually bring mine to the point just before al dente, it takes approximately 10 minutes.

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy but not claggy sauce. Remove from the heat and stir in the Parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan (of course).

Serves 2 greedy pasta loving people, or 4 as part of a meal.

Printable version

Creamy Rosemary Potatoes

I'm a total sucker for marketing. If a product is stuffed into a cute package, in miniature form, or has bright colors somewhere on it, it's more than likely going into my buggy. On one trip to Target with Caitlin, I saw a mandoline that was flat, the safety grip clicked on the black, plus it had lime green accents. Mine. In the buggy. That was about two months ago and I just whipped it out the other day to make this yummy potato dish.

With Easter coming up, many of you may be looking to a dish to take to a family dinner. Put this recipe on your list because it is easy to put together, but looks and tastes impressive. That Pioneer Woman knows her stuff.

Creamy Rosemary Potatoes

Pioneer Woman Cooks, page 204

4 tablespoons (1/2 stick) butter

1 cup half and half

1 cup heavy cream

5 or 6 medium russet potatoes, sliced thin

4 garlic cloves, finely chopped

1 medium onion, finely diced

One 8-ounce package cream cheese, at room temperature

1/2 to 1 teaspoon salt, to taste

Freshly ground pepper to taste

2 tablespoons minced rosemary leaves

3 green onions, light green and medium green parts, thinly sliced

1 cup grated Parmesan cheese

3 tablespoons minced chives

Preheat the oven to 350 degrees. Rub the bottom of a 9x13 inch baking dish with softened butter. Combine the half-and-half and the cream in a large measuring cup.
Using a mandoline or very sharp knife, slice the potatoes very thinly. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.
In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook until translucent, stirring occasionally, about 4 minutes.
Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined about 3 minutes.
Pour in the remaining half-and-half/cream mixture and stir to combine. Add salt and pepper and stir. Taste and adjust the seasonings as necessary. Do not undersalt!
Add the rosemary and green onions and stir to combine. Finally, add 1/2 cup of the grated Parmesan and stir to combine.
Pour the cream soaked potatoes into the baking dish. Pour the cream cheese mixture over the top. Scrape out the skillet to get every drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake for at least 1 hour, or until golden brown and bubbly. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives, then cut into squares to serve.

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Chocolate Gooey Butter Cookies

There's a restaurant in town that makes gooey-butter bars for one of their desserts. Brian's practically obsessed with them. One day, he brought home two and I had them eaten by the next morning. Only, I snuck around and ate them so that maybe he wouldn't notice. :) Yesterday, we were watching Paula Deen and she made a gooey-butter cake, so he begged me to try one. I went searching and found this cookie recipe. It worked out perfectly because Bake at 350's Flavor of the Month was chocolate. Perfect!

This recipe is so easy and you can vary it with whatever cake mix you want to use.

Chocolate Gooey Butter Cookies

Source: Paula Deen

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature

Directions
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Printable version

Check out the other entries into the Flavor of the Month:

Butter Chicken

Yes, I know it's no surprise that we eat a lot of Italian inspired dishes in my house. They're easy, comforting, and alway a big hit for us. So when I saw this recipe on the Tasty Kitchen blog, I wanted to try it but was nervous about how it would be received at home. Plus, the original recipe says to marinate the chicken overnight, which is something I never think about doing before collapsing on my bed. But, I was determined to try something new. So, I thought of my dad's mantra when he makes experiments which is "If it's horrible, we'll order a pizza."

We definitely did not need to order a pizza after eating this chicken. It is phenomenal. We absolutely loved it and I will definitely make it again. I only marinated the chicken for a few hours and it still had a great flavor to it. We didn't think that it was spicy, but you can cut back on the cayenne if you don't like spicy things.

Butter Chicken
Source: Tasty Kitchen

4 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 teaspoon Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Cayenne Pepper
1/4 teaspoons Ground Coriander
1/4 teaspoons Cumin
1/4 teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
1/4 cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want) (I used white rice because that's what I could find.)

Directions:
Combine first 9 ingredients and marinate overnight. (Can also marinate for a few hours if you are short on time.)

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving over Basmati rice.

Printable version

Baked Orzo with Fontina and Peas

There are a few things that are forbidden from ever gracing a plate in our house. For me, ketchup, mustard, mayo, bananas, and oranges are just a few things that are from the devil's house. For Brian, the list consists of peas, water chestnuts, and sweet potatoes. Which are three that I LOVE. This recipe has been on my "to-make" list for a long time, but it's always been on the back burner since it has peas in it.

If you keep up with my 365 blog, you may remember that I went through some cookbooks for a new project that my dear friend, Pamela, started for herself. I got inspired and decided to take five cookbooks, look through them, and bookmark recipes to make. Low and behold, this recipe was in a cookbook of mine. I decided to make it anyways and if Brian wasn't a fan of peas, he could push them to the side. :)

Baked Orzo with Fontina and Peas
Source: Giada as seen in Giada's Kitchen, page 111

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced (I used cremini mushrooms, but the cookbook calls for button mushrooms)
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Printable version

Even with the peas, Brian ate two servings and loved it. It is very creamy and rich and yummy. Now if I could just get him to eat sweet potatoes... :)

Cookie Dough Truffles

There are a few things that don't stand a chance of making it long in our house. Cheese is probably top on the list. Pepperoni slices for Jack...he's somewhat addicted. Kraft Singles, which totally make me shudder, but Brian and Jack love them. But cookie dough? Puh-lease. Lasts maybe a day.

You know those packages of the ready to bake cookie dough that's in squares and you can just break it off the big rectangle and bake them off. Those never see the inside of the oven. Ever. The best I've had so far have been sugar cookies with cinnamon chunks in them. I have never seen them again, which is probably a good thing. Also, Brian's favorite ice cream is Cookie Dough, so I usually end up stealing a "cookie dough bite" from his ice cream when he's not looking.

Don't judge, you know you do it too.

These truffles have been on my list to make for a long time, so I figured that Valentine's Day would be a good excuse to make them. And oh my, were they worth the wait. Thankfully they're rich enough to just eat one and be satisfied. Otherwise, I'd be in big trouble.

Cookie Dough Truffles
Adapted from Paula's Best Dishes

Ingredients
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
2 bags semi-sweet chocolate chips

Directions
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add mini chocolate morsels, mixing well. Place in refrigerator for about 30 minutes to an hour. Shape into 1-inch balls. Place on waxed paper; chill in freezer 2 hours.

Melt semi-sweet chocolate chips in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Printable version

Shrimp Scampi with Linguini

Happy Mardi Gras everyone! While I didn't make this dish for Mardi Gras specifically, it could still sort of work. It has shrimp in it anyways.

Ok, so I made this for Valentine's Day, I'm just a slacker and just now getting around to posting it. Whatever you make it for, it's quite yummy and easy to put together. Make up a holiday if you need to. Sometimes you need to spruce up a Wednesday night just so you can get through the rest of the week.

Shrimp Scampi with Linguini
Adapted from Tyler Florence

1 pound fresh linguini
4 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup heavy cream
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cook pasta for 2-3 minutes. (If using dried pasta, cook per package directions.) Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine, heavy cream and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


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Strawberry Rosemary Scones

Jade and I are finally back at it again. You maybe remember us tackling recipes together and blogging them at the same time. So far we've done Creme Brulee and Sugar Cookies. This time, we're making scones.

Scones have a reputation of being too tough if you work with the dough too much. So going into making these, I was nervous. This recipe, however, was a good one to begin with because it's a fairly simple recipe to pull together. I ate three the night I made them and had to bring the rest to the office the next day. One of my coworkers told me "It's like something a fancy little bakery would have! Those are amazing!" I was very touched by that and will definitely make these again.

Strawberry Rosemary Scones
Source: Giada

Scones:
2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam

Glaze:
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water (I had to use more than this, but just judge it by how thick or thin you want your glaze)

Directions
Special equipment: a 3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

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Limoncello Cheesecake Squares

One of Brian's absolute favorite desserts was his great aunt's lemon cake. Sadly, when she passed away, the recipe went away as well. No one has been able to replicate the cake, but everyone still tries. His absolute favorite desserts have to do with lemon flavoring, so when I saw that the Bake at 350's Flavor of the Month this month had to do with booze, it finally hit me. I had to use Limoncello which is a lemon flavored liqueur.

Once the cheesecake had cooled, I sliced a square for me to try but Brian snuck in and got the first bite. Before I turned around, my square had almost completely disappeared. He said that it was probably the best thing I've ever made and it was his great aunt's cake in cheesecake form.

I bought my own Limoncello, but I've included the recipe for it in case you can't find any in your area. It is quite pricey, but it will last in the refrigerator.

Limoncello Cheesecake Squares
Source: Giada

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract
4 large eggs, at room temperature

Directions
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.

Limoncello:

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.

Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Makes: 7 cups

Prep Time: 30 minutes

Cook Time: 10 minutes

Inactive Prep Time: 4 days and 4 hours
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Be sure and check out the other entries of the Flavor of the Month!

Chicken Tamale Casserole

Brian's a freak for casseroles. I don't believe he's ever met one he didn't like. I'm sure I could dream up one he would hate, but it would be tough. I've never been a fan of them due to my picky eating habits that I've grown up with. But I'm learning to like them. It helps that I'm the one making them, so I know what's in them.

It seems like I made this casserole the same week practically everyone I knew made this casserole. It is quite tasty and easy to assemble. Next time I'll add a chopped jalapeno to the base to give it some extra heat.

Chicken Tamale Casserole
Source: Tasty Kitchen as adapted from Cooking Light

1 cup Shredded Mexican Cheese Blend, Divided
1/3 cups Milk
1 whole Egg
1 teaspoon Ground Cumin
1/8 teaspoon Ground Red Pepper
1 box Corn Muffin Mix (such As Jiffy)
15 ounces, weight Cream Style Corn
4 ounces, weight Chopped Green Chilies (drained)
10 ounces, weight Red Enchilada Sauce
2 cups Shredded Chicken (I Use Rotisserie)
1/2 cups Sour Cream, optional

Directions
Preheat oven to 400F.

In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn muffin mix, corn, and green chilies; stir until moist. Pour into a 9 x 13 baking dish coated with cooking spray.

Bake for 15 minutes. Pierce surface liberally with a fork. Pour enchilada sauce over the top. Top with chicken and remaining 3/4 cup cheese. Bake for an additional 15 minutes or until cheese melts. Let stand for 5 minutes before cutting. Serve with a dollop of sour cream on top if you prefer.


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Farfalle with Creamy Mushroom Sauce

It's no secret I love mushrooms. I immediately knew I'd love this recipe.

Pasta? Check.

Wine? Check.

Cream? Check.

Mushrooms? Check.

Parmesan cheese? Check.

What's not to like? I LOVED this pasta. Loved it. Could not stop eating it. Brian thinks it tasted like something else I've made before, which it did but I didn't care. I even ate it cold out of the fridge. (Keeping it real here.)

Farfalle with Creamy Mushroom Sauce
Adapted from Cooking Light

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces crimini mushrooms, sliced
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Preparation
Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

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Short Ribs

One of the great things about this blog is that I get to try new recipes that I would normally never make for myself. Short ribs have been one thing I've always wanted to make but have never had enough time in the day to cook them.

Usually, I reserve the weekends to try labor intensive, attention seeking recipes. While this recipe doesn't need a ton of labor to complete, it does take a long time. Especially if you don't read the recipe carefully like me. Don't be like me. This one time, at least. :)

I felt like I was on Worst Cooks in America and could picture Anne Burrell shouting at me from a perch in my kitchen. If you haven't watched that show, watch it at least once and you'll understand what I'm talking about. I didn't leave out major ingredients, but I read the cook time wrong, which resulted in me cooking for 5 hours and not eating until 9:30pm. So, start early and read the recipe thoroughly!

Short Ribs with Fettuccine

Adapted from Giada

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried fettuccine
4 to 6 teaspoons shaved bittersweet chocolate

Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 2 hours and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

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Fettuccine Alfredo

Oh, alfredo. How do I love thee? Let me count the ways...

Fettuccine Alfredo and I go way back. We're like best friends...we've been through so much together and I always know it's got my back. (Also, I know it's adding pounds to my backside, so that's an ongoing issue.)

The first meal I ever made for Brian was fettuccine alfredo. It's his favorite meal, so I knew I had a good chance of impressing him. I had the water boiling for the pasta, had my sauce going, Brian comes over and then disaster struck. I had bought two packages of fresh fettuccine because Giada said that the sauce sticks better to fresh pasta. When I went to open the packages, the pasta was molded. EWW. Poor Brian had to rush to the grocery store and buy more pasta for me because I had a sauce to tend to. Thankfully the closest grocery store still carried fresh fettuccine back then because now they do not.

It's still one of our favorite dishes, as it always will be, and the last time I made it, this happened. It's an incident that still makes me shudder.

Also, it's one of lists on my Bucket List o' Recipes. It's a very yummy recipe (it's alfredo sauce, of course it's yummy) and it's actually a "light" recipe. As light as alfredo can be at least. :)

Fettuccine Alfredo
Source: Cooks Illustrated Magazine, Spring 2008, Page 35

1 Tbsp. unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
Table salt and ground black pepper
Pinch ground nutmeg
1 cup finely grated Parmesan cheese
1 (9-ounce) package fresh fettuccine

Directions:
Bring 4 quarts of water to boil in a large pot. Cook pasta according to package directions, 2 to 3 minutes. Reserve one cup pasta water, then drain.

Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove sauce from heat.

Once pasta is cooked, return sauce to low heat, add 1/3 cup pasta water and cooked pasta and toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more pasta water as needed to thin sauce to proper consistency; adjust seasonings. Serve immediately.

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