Sunday, March 11, 2012
Ravioli.......coming soon I promise!
For all of you out there that eagerly awake my posts......my southwestern ravioli will be posted soon I promise. I have to figure out how to get the recipe from my head to paper. tee hee
Butterfinger Cupakes
Butterfinger cupcakes are the same as s'more cupcakes but with a different topping. I therefore will only tell you how to make the topping in this post! For you peanut butter/chocolate lovers out there, this recipe is for you!
Ingredients:
marshmallow fluff
2 Tbs peanut butter
3-4 snack size Butterfingers crushed.
To your finished marshmallow fluff: whisk in 2 Tbs peanut butter. Top each cupcake with a dollop of peanut butter fluff and sprinkle with crushed Butterfingers.
Ingredients:
marshmallow fluff
2 Tbs peanut butter
3-4 snack size Butterfingers crushed.
To your finished marshmallow fluff: whisk in 2 Tbs peanut butter. Top each cupcake with a dollop of peanut butter fluff and sprinkle with crushed Butterfingers.
S'more Cupcakes
I have recently discovered that I am much like Julie in the movie Julie and Julia. When nothing seems to be going right in my life I find great comfort in baking or cooking. This was true for my Friday afternoon. In a month I am catering my dad's retirement party . His all time favorite dessert is a boxed chocolate cake with white frosting. We all know that I can't serve my daddy boxed cake at his party....SO I began playing around and creating "kicked up" versions of his favorite sweet treat. First creation: S'more Cupcakes. As I type this I have already thought of something else that could kick this treat up a notch. (See note at bottom of post). If this dessert makes it to his party I will make them mini cupcakes so you can pop them in your mouth and not have to worry about a plate, napkin, etc. The following recipe makes 12 cupcakes.
Ingredients:
1 cup flour
3/4 tsp baking soda
1/3 tsp baking powder
1/3 tsp salt
6 Tbs butter(at room temp)
1 cup plus 1 Tbs sugar
1/3 cup cocoa powder
1 tsp vanilla extract
2 eggs
1/2 cup plus 2 Tbs water
2 Tbs milk
In separate bowl combine flour, baking soda, baking powder and salt. In large bowl beat butter until smooth. Increase speed and add sugar and beat for 3-4 minutes. Add cocoa powder and vanilla, continue to beat for 1 more minute. Scrape down sides of bowl if needed. With mixer at medium speed add eggs one at a time. Scrape sides of bowl again making sure all ingredients are combined.
In small saucepan combine milk and water and bring to boil. Remove from heat.
Add flour mixture to butter mixture about 1/4 cup at a time. Add warm milk mixture and combine batter until smooth.
Line cupcake pan with cupcake liners(or spray with Pam if you don't have them). Evenly divide batter among 12 cups.....you shouldn't have any batter left!
Bake at 350 for 15-20 minutes or until toothpick comes out clean. Remove from oven and let cool while you make your yummy s'more topping.
S'more Topping:
3 egg whites
1/2 cup sugar
2-3 graham crackers crushed
In double boiler quickly whisk together egg whites and sugar until sugar is dissolved.(put your egg whites and sugar in bowl BEFORE you place over heat....if you don't you will have cooked egg whites. No bueno!!) Once sugar is dissolved remove from heat. Continue to beat with electric mixture for 4-5 minutes until you have the consistency of marshmallow fluff.
Once cupcakes are cool, top each with a dollop of fluff and sprinkle with graham crumbs.
Chef's Note:
As I devoured a cupcake last night I had this thought. Wouldn't it be pretty awesome if you finished off your marshmallow fluff by using a butane torch to "roast" your marshmallow. If I ever try it I will be sure to let you know how it goes!
Ingredients:
1 cup flour
3/4 tsp baking soda
1/3 tsp baking powder
1/3 tsp salt
6 Tbs butter(at room temp)
1 cup plus 1 Tbs sugar
1/3 cup cocoa powder
1 tsp vanilla extract
2 eggs
1/2 cup plus 2 Tbs water
2 Tbs milk
In separate bowl combine flour, baking soda, baking powder and salt. In large bowl beat butter until smooth. Increase speed and add sugar and beat for 3-4 minutes. Add cocoa powder and vanilla, continue to beat for 1 more minute. Scrape down sides of bowl if needed. With mixer at medium speed add eggs one at a time. Scrape sides of bowl again making sure all ingredients are combined.
In small saucepan combine milk and water and bring to boil. Remove from heat.
Add flour mixture to butter mixture about 1/4 cup at a time. Add warm milk mixture and combine batter until smooth.
Line cupcake pan with cupcake liners(or spray with Pam if you don't have them). Evenly divide batter among 12 cups.....you shouldn't have any batter left!
Bake at 350 for 15-20 minutes or until toothpick comes out clean. Remove from oven and let cool while you make your yummy s'more topping.
S'more Topping:
3 egg whites
1/2 cup sugar
2-3 graham crackers crushed
In double boiler quickly whisk together egg whites and sugar until sugar is dissolved.(put your egg whites and sugar in bowl BEFORE you place over heat....if you don't you will have cooked egg whites. No bueno!!) Once sugar is dissolved remove from heat. Continue to beat with electric mixture for 4-5 minutes until you have the consistency of marshmallow fluff.
Once cupcakes are cool, top each with a dollop of fluff and sprinkle with graham crumbs.
Chef's Note:
As I devoured a cupcake last night I had this thought. Wouldn't it be pretty awesome if you finished off your marshmallow fluff by using a butane torch to "roast" your marshmallow. If I ever try it I will be sure to let you know how it goes!
Traditional Lasagna
This next recipe is certainly NOT for 1 or 2 people, more like 9-15. hehe The beauty of a lasagna is that you can make the entire recipe and freeze it in individual portions for a yummy lunch or quick week night dinner. You can cut it into 9 hearty pieces or 15 much smaller pieces. Completely up to the cook!
Ingredients:
1 box no boil lasagna noodles
1 box frozen spinach- thawed and rung out
2 eggs
2 15oz containers Ricotta
2 cups shredded mozzarella cheese-divided
2 cups Parmesan cheese, shredded-divided
Bolognese sauce(see previous post)-divided
Beschamel sauce(see Veggie lasagna post)-divided
Directions:
Preheat oven to 350. Spray 13x9 pan. In bowl combine spinach, ricotta, and eggs. In bottom of pan spread layer of spaghetti sauce. Top with three lasagna noodles, beschamel, ricotta mixture, shredded cheese, more spaghetti sauce. Repeat for 3 more layers. You will use 12 lasagna noodles, 3 each layer. On top of your last 3 noodles spread the rest of your beschamel and top with remaining cheese. Bake for 45-60 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Chef's Notes:
I realize this is rather vague but you should get the gist and you really can't mess up the layering process. The sauce of the bottom layer helps to prevent sticking. As long as you layer, the order in which you do it really doesn't matter. It is YOUR creation!
In the ingredient listing, when I say divided I mean you need enough of it for each layer.
If you cute into 15 pieces I recommend serving with a salad and piece of garlic bread.
For you hostesses out there: make this puppy the night ahead and wow your friends at a dinner party! ;)
Traditional Bolognese Sauce
Warning: once you make this sauce you will never go back to jar spaghetti sauce!! This is not meant for a quick work night meal. I suggest making it on a weekend, make the entire recipe and then freeze in individual portions. Great for a lasagna or just over pasta! This makes enough sauce for a 9x13 lasagna or 6-8 pasta servings.
Ingredients:
1 carrot minced
4 stalks celery minced
2 medium onions diced
5 cloves of garlic minced
4 Tbs butter
1/4 cup EVOO
1 lb ground pork
1 lb ground beef
1/4 cup pancetta diced
1 28oz can whole Roma tomatoes: crushed by hand
1/2 cup milk
1 cup white wine
1 Tsp dried oregano
1 bay leaf
1 Tbs sugar
1/4 cup beef broth or 1 Tbs beef consomme
Salt and Pepper to taste
Preheat large dutch oven to medium heat. Add olive oil and butter. Cook onion, carrot, celery, and garlic until translucent. Add ground beef, pork and pancetta. Cook through. If necessary drain off fat from meats. Add crushed tomatoes and their juice. Cook 10-15 minutes. Add milk and continue to cook until mixture is dry. Pour in wine, broth and spices/sugar. Cook another 10 minutes. Taste before adding salt/pepper. Reduce heat to simmer and cook 2-2/12 hours.
Ingredients:
1 carrot minced
4 stalks celery minced
2 medium onions diced
5 cloves of garlic minced
4 Tbs butter
1/4 cup EVOO
1 lb ground pork
1 lb ground beef
1/4 cup pancetta diced
1 28oz can whole Roma tomatoes: crushed by hand
1/2 cup milk
1 cup white wine
1 Tsp dried oregano
1 bay leaf
1 Tbs sugar
1/4 cup beef broth or 1 Tbs beef consomme
Salt and Pepper to taste
Preheat large dutch oven to medium heat. Add olive oil and butter. Cook onion, carrot, celery, and garlic until translucent. Add ground beef, pork and pancetta. Cook through. If necessary drain off fat from meats. Add crushed tomatoes and their juice. Cook 10-15 minutes. Add milk and continue to cook until mixture is dry. Pour in wine, broth and spices/sugar. Cook another 10 minutes. Taste before adding salt/pepper. Reduce heat to simmer and cook 2-2/12 hours.
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