Red Velvet Cupcakes (Happy Valentine's Day!)

    First of all, Happy Valentine's Day!  This is my first Valentine's Day as a married lady and this year we went to a great little Mediterranean place called Ali Baba for dinner on Saturday.  Loved it!  My husband had gyro with hummus, tabbouleh, and warm pitas.  I had the grilled marinated chicken with hummus, baba ghannouj, and warms pitas.  The food was filling and delicious.  Now, onto our dessert!

  This month the What's Baking challenge was hosted by Dunne from With a Cherry On Top.  The challenge for this month was Baked with Love.  I immediately began thinking of Valentine's Day dessert that were read in color.  I've been meaning to make red velvet cupcakes for a while now and decided this would be the perfect time to do so.

    I saw Paula Deen a few months ago and have been dying to try her red velvet cupcake recipe.  I went with a cream cheese frosting and red chocolate hearts on top.  I thought this went well with this months theme.  I took them to work this past week and they were gone within the hour!  I'd say these guys were a HUGE hit!

   One thing of note-I had no idea how many cupcakes this recipe would make, but it makes 48 mini cupcakes or 24 regular sized cupcakes.  I had plenty of icing left over.  I love putting applesauce into these because it makes them so moist and delicious.  There is no hint of the applesauce in the taste, but these cupcakes are to die for!

Red Velvet Cupcakes (adapted from The Deen Family Cookbook)

3 c. flour

1 t. baking soda
1 T. unsweetened cocoa powder

1 c. canola oil

1/2 c. unsweetened applesauce

1 t. white vinegar

1 t. vanilla extract

1 1/2 c. sugar
2 eggs
1 c. low fat milk
Red food coloring

1.  Preheat the oven to 350 degrees.  Put cupcake liners in 48 mini muffin cups or 24 regular muffin cups.

2.  In a medium bowl combine the flour, baking soda, and cocoa.  Stir.  In another medium bowl combine the oil, applesauce, vinegar, and vanilla.

3.  In a large bowl, beat the eggs.  Add in the sugar and continue beating until fluffy.  Add in the oil mixture and mix to combine.  Slowly take turns adding in the flour mixture and milk stirring well in between each addition. 

4.  Mix in enough food coloring to turn the batter red.  Fill the muffin cups 3/4 of the way full.  Bake the mini cupcakes for 13-15 minutes or the large cupcakes for 24 minutes.  Take the cupcakes out and put a toothpick in the center of one.  If it comes out clean transfer the cupcakes to a wire rack to cool.

Cream Cheese Icing (adapted from Paula Deen)

8 oz. cream cheese (I use 1/3 less fat)

1 stick butter

1 t. vanilla
2 1/4 c. powdered sugar

1.  In a bowl beat the softened cream cheese and butter with a mixer until well combined.  Add in the vanilla and powdered sugar and beat until smooth.  Refrigerate until ready to use.

Chocolate Hearts

4 oz. red chocolate

1.  Place the chocolate in a ziplock baggie and put in the microwave.  Heat at intervals of 30 seconds until it's melted.  Seal the top of the baggie, snip of the end, and pipe hearts onto a sheet of waxed paper.  Make designs if desired.

To decorate cupcakes:

1.  Top each cupcake with cream cheese frosting.  Sprinkle with sprinkles if desired.  Top with a red chocolate heart.  Frosted cupcakes need to be kept refrigerated (because of the frosting).

                                           

This post linked to:

Meatless mondays, Tuesday Night Supper Club

Tuesdays at the Table

The Winner Is......

The Winner of My Favorite Things Giveaway was chosen from random.org.  The winning post was # 16 jkjkjkb (Kim B!)


jkjkjkb said...

I'm a happy follower! Kim B.
February 9, 2011 10:06 PM
I will contact you in order to get your information so you can receive your prize!.  Thanks to all who entered.  Stayed tuned later in the week for a new giveaway!

Chicken Ragu

I was looking through my Cooking Club of America magazine when I came across a recipe to make turkey ragu in the crock-pot. I figured this would be a simple, easy Sunday night meal. However, when I went to the market turkey thighs were twice the price of chicken thighs, so I decided to change it to a chicken ragu.


The ragu itself is very flavorful and is great in place of jarred marinara sauce. It’s also a sneaky way to hide several servings of vegetables because they just sink into the sauce and give it some added flavor without really standing it.

This dish is so simple to make and it makes a ton of ragu. It’s great to make and then freeze in batches to use during the week. We ended up eating it over top of ziti one night, over rice the next night, and then still had enough left over to freeze a batch.

Slow Cooker Chicken Ragu (adapted from the Cooking Club of America  )

1 ½-2 pounds chicken thighs or breasts
1 t. salt
1 t. black pepper
3 T. olive oil
1 onion, chopped
2 carrots, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 t. rosemary
1 t. oregano
1 t. Italian seasoning
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
6 oz mushrooms, chopped
¾ c. water
1 pound pasta

1. Heat 2 T. olive oil in a large pan. Sprinkle chicken thighs with salt and pepper. Cook in skillet for 4-5 minutes per side. Chicken should be browned. Place the chicken in the bottom of a slow cooker.

2. In the same pan heat the other 1 T. olive oil. Cook the carrots, onion, green pepper, and garlic for 5 minutes. Add to slow cooker on top of chicken.

3. Add tomatoes and mushrooms to the slow cooker and stir in the other vegetables. Pour in the water and sprinkle with rosemary, oregano, and Italian seasoning. Stir until everything is combined but chicken is still on the bottom.

4. Cook on low for 8 hours. Pull out the chicken thighs and chop into small pieces. Discard bones and skin. Return the chopped chicken to the slow cooker and cook for 15 more minutes.

5. Cook pasta according to package directions. Drain and serve with ragu on top.

** Freeze the leftover chicken ragu in freezer bags. Freeze up to 3 months.

Don't forget to enter My Favorite Things Giveaway!  You have until Sunday, February 13 at midnight to enter!  Enter HERE!

This post linked to:

Not Baaad Sundays, Let's Get Social Blog Hop!

Seasonal Sundays

Mexican Sour Cream Rice

  We love rice.  We eat it with many of our meals but usually it's either plain or I make the traditional Mexican (tomato based) rice.  When I saw this cheesy sour cream rice I was excited to try it.  It didn't disappoint!  It was creamy, cheesy, and flavorful.  It went perfect with the chicken tortilla soup we had.  My husband added some hot sauce to his and said it was awesome. 

Mexican Sour Cream Rice (adapted from Lemons and Love)

1 c. uncooked long grain brown rice
2 c. chicken broth
1 c. low fat sour cream
4 oz. 1/3 less fat cream cheese
1 (4 oz) can green chilies
1 c. Mexican blend cheese
1/2 c. whole kernel corn
1 c. cooked, chopped chicken breast
1/4 c. chopped cilantro
1/2 t. ground cumin
1/2 t. black pepper

1.  In a large pot cook the rice with the chicken broth according to package directions. 

2.  Preheat the oven to 350 degrees.  Spray a 9 x 9 baking dish with cooking spray.

3.  Remove the rice from heat and stir in the sour cream, cream cheese, green chilies, half the cheese, corn, chicken, and cilantro.  Mix well.  Sprinkle in cumin and black pepper.

4.  Spread into prepared pan and top with remaining cheese.  Bake for 30 minutes uncovered.  Remove from oven and serve.

Quick and Easy Crock-Pot Pork Dinner & a Giveaway!

  I am so happy that I finally have 50 followers on my blog!  To thank all of my wonderful readers, I've decided to do a giveaway of a few of my favorite cooking things.  Included in the giveaway are:

-An adorable set of cupcake hand towels (2 towels)-These are currently my favorite towels to have in the kitchen when company comes over.
-One Bamboo handle Kitchen-Aid rubber scraper (in mustard yellow)-I have a million of these and use them constantly. 
-One jar of Wilton's Chocolate Crunch Sprinkles (perfect for decorating cupcakes)
-A small box of Godiva Gems in milk chocolate (my favorite chocolate)
-A Subaru oven mitt (because I love my brand new Subaru!)
-A Coupon for free Pilsbury Crescent Rolls (one of my favorite things to use for appetizers!)
-A set of 4 cocktail notecards (from my personal stash!  These are great for hostess thank yous as well as for impromptu get together invites!)
See below my Easy Crock-Pot Pork recipe on how to enter My Favorite Things Giveaway!

   One of my easy go-to meals is a crock-pot creation I came up with years ago.  It's so easy to make and is a great dinner for a cold night.  It combines a pork loin, potatoes, carrots, onions, and celery in a yummy wine sauce.  I usually serve it over top of rice or noodles.

Quick and Easy Crock-Pot Pork Dinner (a Hezzi-D original)

2 pound pork loin
2 potatoes, peeled and diced
3 carrots, peeled and diced
3 celery stalks, chopped
1 onion, sliced
1/2 c. dry white wine
2 c. low sodium chicken broth
2 t. black pepper, divided
1 t. salt
1 garlic clove, minced
1 t. thyme

1 t. paprika

1.  Turn the crock-pot on low.  Pour white wine and chicken broth into the pot.

2.  Rub the pork loin with 1 t. black pepper, salt, and minced garlic.  Place in the bottom of the crock-pot.

3.  Put the potatoes, carrots, celery, and onions into the broth around the pork.  If it won't all fit, place some of the vegetables on top of the pork loin.  Sprinkle with thyme, paprika, and remaining black pepper.

4.  Cook on low for 8-10 hours, stirring once after a few hours to get all the vegetables into the broth.  Serve over top of rice or noodles.

Valentine Sugar Cookies with Royal Icing

  I love making baked goods for holidays.  Cakes, cookies, breads; anything with sugar in it that I can decorate.  I keep seeing cute sugar cookies decorated with royal icing on blogs that I enjoy reading.  I've made royal icing one time and decorating was fun, but I didn't try any fun techniques.

  I started out by making sugar cookies early in the morning so that they would have plenty of time to cool before I iced them.  I then took out my newly aquired food gel colors (thanks to Bake at 350 recommendation) and made my royal icing.  I tinted it with pink, really red, bright white, and purple-perfect colors for Valentine's Day.

   The outlining of the cookies was the easy part.  Flooding and then decorating was tougher.  I made cookies with names on them, cookies with dots, cookies with stripes, and cookies with designs.  I loved the outcome; they looked almost professional!  I sent some to my little cousins, and served the others at a small gathering we had at our house.

White Sugar Cookies (adapted from Annie's Eats)

12 T. butter
4 T. unsweetened applesauce
1 c. powdered sugar
1 egg, beaten
2 t. vanilla
1 t. salt
2 1/2 c. flour

1.  Cream the butter and applesauce.  Stir in the powdered sugar and mix until smooth.  Beat in the egg, vanilla, and salt.  Slowly stir in the flour.

2.  Wrap dough in plastic wrap and refrigerate 1 hour or until chilled.

3.  Preheat the oven to 375 degrees.

4.  Remove dough from refrigerator.  Sprinkle surface with flour and roll the dough to 1/4" thick.  Cut out shapes with cookie cutters.  Place on a cookie sheet and bake for 8-10 minutes or until the bottoms begin to brown.

5.  Remove from oven and cool on a wire rack.

Royal Icing (adapted from Annie's Eats)

4 c. powdered sugar

2 T. meringue powder

1 t. vanilla extract

6 T. water

1.  Mix all ingredients in the bowl of a stand mixer.  Mix on low for 3-4 minutes or until everything is well incorporated. 

2.  Add water a few drops at a time until icing is still thick, but is able to be piped.  Divide into several bowls, tint with coloring, put into piping bag, and pipe the outline of sugar cookies.  Keep unused icing covered so it doesn't dry out.



Flooding the cookies



Outlining cookies





3.  To make icing the correct consistency for flooding, add water until the icing runs off the back of a spoon.  Flood cookies using a toothpick to spread the icing.  Let dry for 30 minutes then pipe on decorations.

4.  Allow decorated cookies to dry overnight so that the icing gets hard.

Makes about 40 decorate sugar cookies.

This post linked to:

Meatless Mondays, Tuesdays at the Table

Tuesday Night Supper Club, Dr. Laura's Tasty Tuesdays

Macaroni and Cheese with Ham

For me there is no better comfort food on a cold fall night then homemade macaroni and cheese. I’ve used several recipes over the years and while they have all tasted good, I generally end up with some hunks of cheese in the macaroni because I use cheeses that don’t melt well.


I looked online to find a recipe that I could live with, and then added in some cheeses that melt well. I’ve also learned that while adding ham to the macaroni and cheese gives it an excellent flavor, big hunks of ham are not very good in it. I also like to have a sort of crumbly on top that brown in the oven.

I had a few mishaps when preparing the macaroni and cheese this time. I dumped about half a cup of steaming hot noodles on my hand which then went all over the floor. I also spilled a few of the cheese cubes and then ended up stepping on them in my socks.

But, it was all worth it when I pulled the macaroni out of the oven. The top was a crispy brown, and I could smell the ham and cheese. It was creamy and almost melted in my mouth. This is by far the best attempt at homemade macaroni and cheese I’ve made. My husband agrees. Adding the fontina and Velveeta cheeses to the cheddar made a world of difference.

Homemade Macaroni and Cheese with Ham (loosely adapted from Las Vegas Food Adventures  )

1 pound package of elbow macaroni
2 T. butter
2 T. flour
2 c. low fat milk
½ t. salt
½ t. black pepper
1 ½ c. shredded sharp cheddar cheese
4 oz. Velveeta , chopped into small cubes
4 oz. fontina cheese, chopped into small cubes
8 oz. ham, chopped into small pieces
1 t. paprika
1 t. garlic salt

Topping:
½ c. panko breadcrumbs
½ c. shredded cheddar cheese
2 T. butter


1. Cook the macaroni noodles according to the package directions. Drain and set aside.

2. Preheat the oven to 400 degrees. Spray a 13 x 9 pan with cooking spray.

3. In a large skillet melt the butter over medium heat. Slowly whisk in the flour until smooth. Cook about 2 minutes, continuing to whisk.

4. Slowly add in the milk, whisking until smooth. Bring to a boil and then reduce heat to simmer. Stir in the salt and pepper.

5. Add in the cheese about a handful at a time. Slowly whisking to incorporate the cheese into the milk mixture. After all cheese is added cook an addition 3 minutes until the sauce has thickened.

6. Place the macaroni noodles into the prepared baking dish. Mix in the chopped ham. Pour the sauce over top of the noodles and ham and mix well. Sprinkle the top with the paprika and garlic sauce. Bake for 10 minutes.

7. Meanwhile, melt the butter for the topping in a small bowl just until soft. Mix in the panko and cheddar cheese. Sprinkle on top of the macaroni after it has baked for 10 minutes. Continue baking in the oven for 15 minutes. At the end of 15 minutes, turn the oven to broil. Broil the top for 1-2 minutes or until the topping is golden brown.

8. Let stand 5 minutes before serving.

This post linked to:

Not Baaad Sundays, Mommy's Kitchen

Your Recipe, My Kitchen

Steelers Cupcakes (Banana Nut Cupcakes with Caramel Cream Cheese Frosting)

When I have extra bananas that are beginning to go bad I usually make banana bread. I was a little tired of banana bread and began looking for a recipe that used the bananas and would be a nice treat. When I found a recipe for banana cupcakes on Bakerella’s blog that were black and gold I decided to give it a whirl for the Super Bowl. While she used cream cheese frosting, I made caramel cream cheese frosting for mine.

While these are not my favorite cupcakes, they are tasty and are a good substitute for banana bread. They had yellow frosting with black jimmies which made them the perfect Steelers cupcakes.  The cupcakes are a little muffin like in texture but the caramel in the frosting really transforms the bananas and nuts in the cupcake.

Banana Nut Cupcakes with Caramel Cream Cheese Frosting (adapted from Bakerella )

Cupcake:

1 ¾ c. flour
1 t. baking powder
¼ t. salt
¼ c. butter at room temperature
¼ c. applesauce
¾ c. sugar
1 egg
1 egg white
1/3 c. chopped pecans
2 bananas, mashed
½ c. milk
1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray or line with muffin liners.

2. In a medium bowl combine the flour, baking powder, and salt.

3. In a large bowl cream the butter, sugar, and applesauce. Add in the mashed banana and stir until well combined. Slowly mix in the egg and egg white.

4. Add half the flour mixture to the butter mixture and mix well. Slowly stir in half the milk. Mix in the remaining flour then milk. Stir well.

5. Toss in the pecans and mix until just incorporated.

6. Pour batter into prepared muffin tin. Bake for 18-20 or a toothpick comes out clean.

Caramel Cream Cheese Frosting:

4 T. butter at room temperature
4 oz. softened cream cheese
1 t. vanilla
1/3 c. caramel topping
3 c. powdered sugar
Yellow icing color


1. Cream the butter and cream cheese with a mixer until smooth. Add in vanilla and caramel and mix well.

2. Slowly add in the powdered sugar a half cup at a time until frosting begins to stiffen. Add 2-3 drops of yellow icing color if desired.

3.  Frost cooled cupcakes and top with black jimmies or sprinkles.

This post linked to:

Friday Potluck, What's Cookin' in the Kitchen?

Fat Camp Friday, Sweets for Saturday

Maryland Style Crab Cakes

    I never heard of crab feasts until I moved to Maryland.  Living in Pittsburgh I knew people ate crabs, but I wasn't one of them.  When I moved to Maryland and met my now husband crabs were part of life.  People hear have huge parties with newspaper covered tables, Old Bay seasoning, and beer.  They sit around for hours picking crabs, sprinkling them with butter, and rolling the pieces in Old Bay.  I've been to these feasts and have even picked a few crabs myself, but I don't eat the raw crab meat.  My husband on the other hand lives for picking crabs.

      This week jumbo lump crab meat was half off at the market so I bought him a pound to surprise him.  He made his famous Maryland style crab cakes.  Now these I eat.  They can be fried but my husband bakes them in the oven until they are a crispy golden brown.  I love the spiciness of the Old Bay mixed with the fresh crab meat then balanced out with the fresh lemon slices.  They are great on a bun as a sandwich for lunch or just by themselves for a special dinner. 

Maryland Style Crab Cakes  (original recipe by my husband, Frank)

1 pound lump crab meat (we used Maryland blue crab)
2 slices of white bread, torn into pieces
1 t. Worcestershire sauce
1 t. brown mustard
1 t. mayonnaise
1 egg, beaten
1-2 T. Old Bay seasoning
Juice from half a lemon, plus 4 lemon slices

1.  Preheat the oven to 400 degrees.  Spray a medium sized baking pan with cooking spray.

2.  In a large bowl mix the pieces of bread, beaten egg, and crab meat.  Stir in the Worcestershire sauce, mustard, mayonnaise, Old Bay, and lemon juice.

3.  Divide the crab cake mixture into 4 parts.  Shape into patties and place in the prepared pan.  Top with a slice of lemon.

4.  Bake for 20 minutes or until golden brown.

Note:  To make crab cake sliders form patties that are the size of a half dollar and place on a baking sheet.  Cook for 5-7 minutes on each side or until golden brown.  Serve on slider buns with a lemon slice.

This post linked to:

Real Food Wednesday, Cooking Thursday

What's Cooking Wednesday?, Recipe Swap Thursday

The Hunger Games: Book Review

Let me be honest. I had absolutely no interest in reading Hunger Games by Suzanne Collins. I had read and heard many favorable reviews about this book but it did not seem like something I would want to read. Several times when I was in the library I picked it up, looked through it, and put it back down again. It did not sound interesting at all.

However, after seeing several more reviews on how great all three books in the series are, I broke down and picked it up from the library. I had it for two weeks before I finally decided to pick it up and begin reading. The first 20 pages didn’t hold my interest but I kept on going. I took it to bed with me on Wednesday and ended up not going to bed until I finished part one…I was hooked. Thursday night I stayed up late reading part two, I couldn’t stand not knowing what was going to happen to Katniss and Peeta. I finally woke up early Friday morning and finished the book. I have to admit, the critics were right. This book was one of the best I’ve read all year. I literally could not put it down and have already picked up the second book to continue reading.

The book takes place in the United States in the distant future. The United States has collapsed due to wars, fires, and famine. Now all that is left is The Capital and 12 Districts spread out along the country. Each year The Capital takes two tributes, one boy and one girl between the ages of 12-18, to fight to the death in the Hunger Games. This is a yearly televised event that takes place as punishment for the collapse of the nation.

This year in District 12 a young girl named Prim’s name is pulled to be the female tribute. Her sister Katniss fears for the life of her weak younger sister and volunteers to take her place. While Katniss may be small, she makes up for it with her intelligence, her skill with a bow and arrow, and her knowledge of survival skills. She enters the arena with nothing but the clothes on her back and 23 fierce competitors, several of which have been training their entire life for this moment.

The scene inside the arena is brutal. The tributes get 60 seconds to look around before they are released into the environment. Several tributes die within the first few minutes of the games. Others are hunted and tortured later on. It was a nail biting, on edge of my seat remainder of the book. The thoughts of the tributes, their gruesome deaths, and the final triumphant scenes were well worded and thought provoking.

Although this book is written for teenagers, I thought it was an amazing, well written book for adults as well. It would be a great book for a book club discussion as so many ethical points are brought into view. I finished the second and third book of the series within a week and they were just as good as the first.

On a side note, Hunger Games the movie will be out in Spring of 2012.

I give this book 5 out of 5 stars.

Easy Baked Ziti

One of my easy favorites in the pasta department is Baked Ziti. It’s quick, it’s easy, and it makes enough to have it again the next day. Initially I wasn’t going to blog this one because I thought everyone knows how to make Baked Ziti. However, upon asking a few people I found that most people just make it with ziti noodles, a jar of sauce, and some cheese. While this is perfectly fine, there are ways to make it so much better, that are just as easy.
I think that when plain pasta sauce is used in the ziti it leaves it dry and quite bland. I like a creamier, cheesier marinara sauce with my ziti. That’s why I add in ricotta cheese and sour cream. I also like to make the top crunchy, golden brown. The only trick to this is to broil the ziti at the end.

There are many different ways to make baked ziti and this is just a way to take a basic ziti recipe and jazz it up a bit. I still use boxed pasta, a jarred sauce, but I put in a few add-ins to make it my own. I’ve seen people add ground beef or sausage and while that’s all good, it takes away from the original ziti and makes it taste more like a lasagna.

Easy Baked Ziti (a Hezzi-D original)

1 lb. ziti pasta
1 t. garlic salt
2 (20 oz) jars marinara sauce (or 4-5 c. homemade sauce)
3 garlic cloves, roughly chopped
1/3 c. red wine
2 t. Italian seasonings (I use oregano and parsley)
¾ c. part skim ricotta cheese
¼ c. light sour cream
½ c. Parmesan cheese, divided
2 c. part skim mozzarella cheese


1. Bring water salted with 1 t. garlic salt to a boil. Cook ziti according to package directions. Drain and put in a large bowl.

2. Meanwhile, put one and a half jars of the marinara sauce in a pot (reserving the other half of the second jar for reheating the ziti the next day). Add the garlic cloves, red wine, and Italian seasonings. Cook at medium heat for 10 minutes, stirring every few minutes.

3. Preheat the oven to 375 degrees. Spray a 9 x 13 pan with nonstick cooking spray.

4. In the large bowl with the ziti add the ricotta cheese, sour cream, and ¼ c. of the Parmesan cheese. Stir well. Add in ¾ of the marinara sauce mixture. Toss to combine.

5. Spread half of the ziti into the prepared pan. Top with 1 c. of mozzarella cheese. Spread remaining ziti on top of the cheese. Pour remaining sauce over top of ziti. Top with 1 c. mozzarella cheese and ¼ c. Parmesan cheese.

6. Bake in the oven for 25 minutes. Turn the oven to broil and broil the ziti 6 inches from the heat source for 1-2 minutes, keeping a close eye on it so that it gets brown and bubbly but does not burn. Serve with garlic bread.

**Reheating instructions-Place remaining baked ziti in a baking dish. Spread remaining half jar of sauce over top and sprinkle with mozzarella cheese. Bake at 350 for 10-15 minutes or until hot. This dish can also be reheated in a microwave safe dish for 2 minutes in the microwave.**

This post linked to:

Meatless Mondays, Tuesday Night Supper Club

Dr. Laura's Tasty Tuesdays, Frugal Food Thursday

Chicken and Dumpling Soup

  I was planning on making chicken and dumpling soup later on in the week but my husband wasn't feeling well so I moved it up to make him feel better.  I have my chicken soup down pat but the dumplings I've made in the past had either fallen apart or been way too doughy.  I recently saw a recipe that promised big, biscuit like dumplings so I gave them a try.

  I sauteed the vegetables in garlic and oil, then I added the broth and let it simmer for an hour.  I mixed up the dumplings and they were thick.  I popped them into the simmering soup and let them simmer for 10 minutes.  They got huge and fluffy!  These dumplings are a homerun and added a nice bit of seasoning and texture to a delightful chicken soup.  It's a great soup for a cold winter night but it's also light enough to eat if you aren't feeling well.

Chicken and Dumpling Soup (soup recipe is original, dumpling recipe adapted from Delish Blog )

1 T. olive oil
4 cloves garlic, minced
1 large onions, chopped
4 carrots, chopped
4 celery stalks, chopped
1 t. thyme
1 t. black pepper
10 c. chicken broth
2 c. water
2 c. cooked chicken, chopped or shredded

For the dumplings:
2 c. flour
1 T. baking powder
2 t. salt
2 T. butter, melted
3/4 c. milk, warm
1 T. parsley
1 t. black pepper

1.  Begin by heating the oil over medium heat in a stock pot.  Add the garlic and onion and saute for 3 minutes, stirring occasionally.

2.  Add the carrots and celery and saute for 5 minutes.  Sprinkle with thyme and pepper and mix.  Slowly add in the chicken broth and water.  Stir in the chicken then bring to a boil. 

3.  Once the soup reaches a boil reduce heat to simmer and cover.  Simmer for 1 hour.

4.  Meanwhile, mix the flour, baking powder, and salt in a bowl.  In another bowl mix the salt, melted butter, and warm milk.  Slowly mix the milk mixture into the flour until just combined.  Stir in the parsley and pepper.

5.  Roll the dumpling dough into 1 inch balls (makes about 30).  Drop the dumplings into the simmering soup and cook for 10 mintues.  Makes 16 cups of soup.

Note:  The soup can be frozen for up to 4 months in a freezer bag or an air tight container without the dumplings in it.  Thaw soup when ready to use then mix up a new batch of dumplings. 

This post is linked to:

Not Baaad Sundays, Potluck Sunday

Let's Get Social Blog Hop, Seasonal Sundays

Joconde Imprime with Chocolate Mousse & White Chocolate Strawberry Mousse Entremet

   The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.  After reading the description and seeing the finished products I was speechless.  This dessert is absolutely gorgeous but looked incredibly difficult.  I stalled for several weeks before I finally decided to give it a try.

  I made the chocolate mousse and white chocolate strawberry mousses first thing in the morning so they could be refrigerated and ready when the joconde imprime was ready.  The joconde imprime was actually fun to make and pipe and the sponge was easy to put together.  They baked up quickly and beautifully. 

   The only problem I had was that I had to use two pieces to wrap around the mold.  This created a bit of a problem and next time I'd like to make it all one piece.  The chocolate mousse also didn't harden as much as I would have liked but the white chocolate strawberry mousse was perfect.  After I put it together I put it in the freezer for about 20 minutes which really helped the dessert to stay together.

  We invited a few friends over and this dessert was a huge hit!  Not only did it taste amazing, it looked gorgeous!  I was impressed with myself.  The sponge had a bit of an odd texture but it tasted like a sweet cake.  The chocolate mousse was rich and chocolately while the white chocolate mousse was filled with strawberry flavor.  This is most definitely a dessert I would make again when having company because it's a complete show stopper.

Patterned Joconde-Décor Paste (recipe adapted from Chef John O. at The International Culinary School in Atlanta, Georgia USA)

5 T. unsalted butter, softened
½ c. powdered sugar
3 large egg whites
2/3 c. cake flour
Food coloring gel
1 .Cream butter and sugar until light and fluffy (use stand mixer).

2. Gradually add egg whites. Beat continuously.

3. Fold in sifted flour.

4. Tint batter with coloring to desired color.
 

5. Put a silpat mat or piece of parchment paper onto a large baking sheet.

 

6. Put the batter into a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag fill a ziplock bag and snip off corner for a homemade version of one.

 

7.  Slide the baking sheet into the freezer and freeze hard for 30 minutes.
 
 
Joconde Sponge (recipe adapted from Chef John O. at The International Culinary School in Atlanta, Georgia USA)

1 c. flour
½ cup powdered sugar
3 large eggs
2 large egg whites
2½ teaspoons white granulated sugar
2 tablespoons unsalted butter, melted

1.  In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.

2. Sift the flour and powdered sugar in the mixing bowl.

3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.

4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.

5. Fold in melted butter.

Baking the Janconde Sponge:

1. Preheat the oven to 475 degrees.

2. Remove the piped paste from the freezer.  Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

3.  Bake for 7-8 minutes or until the edges are brown and the sponge bounces back when pushed on. 

4.  Cool. Do not leave too long, or you will have difficulty removing it from mat.

5. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Molding the Janconde:

1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.

2 .Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.

3. Wrap parchment paper around the inside of the mold and place plastic wrap on the bottom of the mold before beginning.  I used a springform pan without the bottom.

4 .Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

5. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

6. The mold is done, and ready to fill.  I filled it first with the chocolate mousse (find recipe HERE), then with the white chocolate strawberry mousse (recipe HERE).  Then I topped it with a white chocolate design and fresh strawberries.

This post linked to:

Frugal Food Thursdays, Cooking Thursday

Recipe Swap Thursday, What's Cookin' in the Kitchen

Friday Potluck, Sweets for a Saturday

Chocolate Mousse & White Chocolate Strawberry Mousse

   I've never made a real mousse before.  I've made the old dump some cool whip into a container of pudding and call it mousse, but never a real mousse.  I went looking for a chocolate mousse and a strawberry mousse and I think I hit the jackpot.

   I made Alton Brown's chocolate mousse.  It is light, fluffy, and full of rich chocolate.  I found a recipe for white chocolate cranberry mousse on Beantown Baker's blog and switched it up to make it strawberry.  It is out of this world.  I liked it much better then the chocolate and would have eaten the entire bowl myself.  It was rich and creamy with hints of white chocolate and pieces of fresh strawberries.  Heavenly to say the least.

Chocolate Mousse (adapted from Alton Brown)


1 c. whipping cream
8 oz. semi-sweet chocolate
1 oz. strong coffee
1 T. dark rum
1 T. butter
1 t. unflavored gelatine

1. In a double broiler melt the chocolate, coffee, rum, and butter. Remove from heat when just melted and cool to room temperature.

2. Meanwhile, put 1/4 c. whipping cream in a bowl and sprinkle with gelatine. Let sit for 10 minutes then stir into the cooled chocolate mixture.

3. In a stand mixer beat the remaining whipping cream to medium peaks. Add in 1/4 of the chocolate mixture. Remover from mixer and fold in the remaining chocolate mixture. Chill for at least one hour. (Cover in refrigerator if not eating within 1 hour.)

 
White Chocolate Strawberry Mousse (adapted from Beantown Baker)
 
1 c. fresh strawberries, chopped
3 T. sugar
1/4 c. water
1 T. triple sec
4 oz. white chocolate
1 c. whipping cream
1 t. unflavored gelatin
 
1.  In a small saucepan heat the strawberries, sugar, and water.  Bring to a boil.  Reduce heat and simmer for 8 minutes.  Remove from heat and cool.
 
2.  In a small bowl place 1/4 c. whipping cream and sprinkle with gelatin.  Let sit for 5 minutes.
 
3.  Melt the white chocolate.  Stir in the triple sec.  Add the whipping cream and gelatine and stir.  Set aside. 
 

4.  Put the remaining whipping cream in a stand mixer and beat until soft peaks form.  Slowly add in the cranberry mixture.  Fold in the chocolate mixture.

 

5.  Refrigerate at least 2 hours before serving.  Cover with plastic wrap if refrigerating  longer then 2 hours.

This post linked to:

Real Food Wednesdays,

What's Cooking Wednesdays

Hash Brown Casserole

  This is a great potato side dish that can be used with any main course.  My family has been eating this at holiday gatherings and for everyday dinners for years.  It's quick and easy to make and leaves plenty of leftovers for the next day.  It is easily halved for use with smaller gathering.

  I really like this dish because it can be made ahead of time and refrigerated up to 8 hours before baking.  It comes out of the oven as a golden brown potato casserole filled with cheese and a crunchy breadcrumb topping.  I've found that kids love it because of the cheese and adults love it because of the simplicity.  The cream of chicken can be substituted with cream of mushrooms and fresh mushrooms added as well.

Hash Brown Casserole (adapted from my mom's recipe)

2 pounds frozen hash brown potatoes, thawed
2 cups of shredded sharp cheddar cheese
1 can cream of chicken soup
8 oz. low fat sour cream
4 T. melted butter
3 T. chopped onion
1 t. pepper

Topping:
1 c. crushed breadcrumbs
2 T. melted butter
1/4 c. shredded cheddar cheese

1.  Preheat the oven to 350 degrees.  Spray cooking spray in a 9 x 13 pan.

2.  Combine all the ingredients, except potatoes, in a large bowl.  Mix well.

3.  Slowly fold in the potatoes and mix until well combined.  Spread into prepared pan.

4.  Mix the topping ingredients together and sprinkle over top of potatoes.

5.  Bake for 1 hour or until golden brown.

This post linked to:

My Meatless Mondays, Your Recipe, My Kitchen

Tuesdays at the Table

Linguine and Clams

I love Cooking Light magazine. I get so many incredible ideas from them. Whether it’s an actual recipe or an idea on how to cut the fat in something I already make, it’s definitely my go to cooking magazine. Last year they had a recipe for linguini and clams. I love pasta and clams are one of the few seafood items that I eat so I immediately knew I had to try this recipe.

As I’ve mentioned before I despise peas, so I took them out and added in a few extra ingredients. The end result has been one of our favorite pasta dishes for the past year. The sauce is a combination of chicken broth, white wine, and tomatoes so it is fairly light and a nice contrast to the heavier linguini. The addition of fresh vegetables gives it added flavor. We’ve served it for company several times because it makes a ton and we’ve never had a guest who didn’t like it!

Linguine and Clams (adapted from Cooking Light)

1 pound linguine
1 T. olive oil
2 garlic cloves, minced
1 c. chicken broth
½ c. white wine
2 cans (6 ½ oz) chopped clams, in juice
½ t. red pepper
1 c. thinly sliced mushrooms
1 c. chopped tomatoes
½ c. parmesan cheese
1 T. butter
2 T. chopped basil

1. Bring a pot of water to boiling over high heat. Add the linguine and cook according to package directions.

2. Meanwhile, heat the oil in a pan over medium heat. Add the garlic and sauté for 1 minute. Drain the juice of one can of clams into the pan. Add broth, wine, and red pepper to the pan. Bring to a boil. Reduce heat and simmer 5 minutes.

3. Slowly stir in the tomatoes, clams, remaining clam juice, and mushrooms. Cook for 4 minutes. Add the butter and a splash of wine. Cook for 3 additional minutes.

4. Add pasta and toss. Sprinkle with parmesan cheese and basil.

5. Serve warm.

This post linked to:

Not Baaad Sundays, Let's Get Social

Sunday Potluck, Tuesday Night Supper Club

Dr. Laura's Tasty Tuesday

Plum Pudding Murder: A book Review and a complete meal!

   I recently read the book Plum Pudding Murder by Joanne Fluke for the winter book challenge for The Nest book club. The challenge was to read a book about food and then make a meal from the story. The book is about Hannah Swensen who owns a cookie shop called the Cookie Jar. It is part of the Hannah Swensen mystery novels. They are cozy mysteries that are fun to read and include tons of recipes. Hannah, owner of The Cookie Jar, tends to get herself into trouble by snooping around in murders. She’s the girlfriend of both Norman the dentist and Mike the cop which makes life interesting as well.

   In this book the murder victim is Larry, a crooked businessman who’s taken money from investors, lovers, and his wife. The more Hannah, Norman, and Mike dig, the more suspects they add to their list. In the end Hannah gets shot at, the killer is caught, and Hannah makes a huge Christmas Eve dinner for a house full of people.

   I took three recipes from the book and one idea from the book and made a complete meal based off the book. In the mystery Hannah makes a jeweled pork roast which I substituted for a salt and vinegar pork chop I’ve been dying to make. I turned her easy, cheesy biscuits into easy, cheesy spinach muffins. Her Scandinavian Spuds were delicious as they were. The last recipe was for cranberry scones. I jazzed those up with some orange juice and zest and we had ourselves a Plum Pudding meal!

Easy, Cheesy, Spinach Muffins (adapted from Plum Pudding Murder and Williams-Sonoma cookbook)

3 c. flour
1 T. baking powder
1 t. salt
3 eggs, beaten
½ c. olive oil
1 ¼ c. milk (I use low fat)
1 (10 oz) package of frozen spinach, thawed and drained
½ c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
2 T. butter, melted


1. Preheat the oven to 375 degrees. Spray a 12 standard cup muffin tin with non-stick spray.

2. In a medium bowl mix together the flour, baking powder, and salt.

3. In another medium bowl mix the eggs, oil, and milk. Stir in the spinach until well mixed. Pour the milk mixture into the flour mixture and stir until just moist. The batter will be lumpy. Slowly fold in the cheese. Do not over mix.

4. Spoon the batter into the muffin cups, filling to the rim of the cup. Put in the oven for 20 minutes.

5. After 20 minutes remove from oven and brush tops with melted butter. Return the muffins to the oven for 6-8 more minutes, or until tops are just browning. Remove from oven to a wire rack to cool for 5 minutes. Remove from muffin tin and serve warm.

Salt and Vinegar Pork Chops  (original post and recipe HERE)

Scandinavian Spuds (adapted from Plum Pudding Murder)

4 baking potatoes
8 T butter, divided
1 t. salt
1 T. parsley
1 t. paprika
2 T. seasoned breadcrumbs
2 T. Parmesan cheese
1 t. pepper
1. Prepare a large bowl with water, 1 t. salt, 1 t. lemon juice that is big enough to hold all 6 potatoes.

2. Peel one potato, rinse it off, and put it on the cutting board. Slicing down, cut at ¼ inch intervals going until you are about ½ inch from the bottom of the potato so that the potato stays together but has about 8-10 cuts in it. Drop the sliced potato into the cold water. Continue with the remaining potatoes.

3. Preheat the oven to 425 degrees.

4. In a baking pan large enough to place all 6 potatoes, rub 2 T. of the butter at the bottom of the pan.

5. Remove the potatoes from the water, pat dry, and place in the baking dish. Drizzle with 4 T. of the melted butter. Sprinkle with salt, parsley, and paprika. Bake uncovered for 30 minutes.

6. After 30 minutes remove the potatoes from the oven and sprinkle with breadcrumbs. Drizzle with remaining 2 T. butter. Bake for 30 more minutes.

7. Remove potatoes from oven and sprinkle with cheese and pepper. Serve warm.

Cranberry Orange Scones  (see original post HERE)

This post linked to:

Cooking Thursday, Frugal Food Thursday

Recipe Swap Thursday, Pot Luck Friday

What's Cookin' in the Kitchen, Fat Camp Friday

Seasonal Sundays