Moroccan Beef Kabobs

   A summer staple in our house are kabobs.  We make chicken kabobs, beef kabobs, shrimp kabobs, and even just plain veggie kabobs.  I love how easy they are to make and how healthy they are when served over top of rice.  So when I came across a recipe for Moroccan Beef Kabobs I decided to try a new marinade on our old favorite.

    The marinade consists of both fresh and dried spices, ginger, vinegar, cilantro, and an array of other ingredients.  It smelled great but it didn't look very appetizing.  I made the marinade before I left for work and let the beef sit until I got home.  We speared the beef with a few of our favorite veggies (peppers, onions, squash) and through them on the grill.

    I'm glad I saved some of the marinade to brush on the vegetables.  It was really good!  It made the kabobs tangy and filled with flavor from the spices.  The cilantro was a star ingredient and the chili paste gave it a kick at the end.  I'll be using this marinade again soon.

Moroccan Beef Kabobs (adapted from Taste of Home Magazine)
2 pounds beef, cut into 1 inch cubes
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
1/4 c. minced onion
3 T. lemon juice
2 T. olive oil
1 T. cumin
1 T. ground coriander
1 T. paprika
1 T. red wine vinegar
1 T. ketchup
1 t. salt
1/2 t. pepper
2 garlic cloves, minced
1 t. ground ginger
2 T. red chili paste

1 each green and red bell pepper, cut into 1 inch pieces

1 onion, cut into 1 inch pieces

1 yellow squash, cut into 3/4 inch pieces

1.  In a large freezer bag combine all the ingredients through the red chili paste, except the beef.  Mix well and then add the beef.  Refrigerate at least 8 hours or overnight.

2.  Drain the marinade and reserve 1/4 c. for brushing on the vegetables.  Thread the beef onto metal skewers interspersed with the peppers, onions, and squash.

3.  Grill over medium high heat for 5 minutes.  Turn, brush with marinade, and cook an additional 5 minuets.  Serve over rice.

This post linked to:

Tempt My Tummy Tuesdays, Totally Tasty Tuesdays, Made From Scratch Tuesday

Tuesdays at the Table

Cauliflower Cheese Fritters: Meatless Mondays

    When I saw a picture of these fritters and found out they were made with cauliflower and cheese I was immediately sold on this dish.  I didn't like the idea of deep frying the fritters in oil, so I lightly sauteed them and then put them in the oven to finish cooking them.

     These were delicious.  The cauliflower, cheese, and spices melted together to form a crispy, golden brown fritter.  They were great to eat plain but would also be good dipped in a marinara sauce.  The cauliflower is tender yet still firm and the cheese gets melted perfectly.  We had these fritters as a side dish but I think they'd be great as an appetizer as well.

Cauliflower Cheese Fritters (adapted from Colie's Kitchen)
3/4 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. pepper
1 egg
1/2 c. milk
2 c. chopped, raw cauliflower
1 c. cheddar cheese
2 garlic cloves, minced
1/2 t. red pepper

1.  Mix the flour, baking powder, salt, pepper, egg, and milk together in a bowl.  Stir until a smooth batter forms.

2.  Stir in the cauliflower, cheese, garlic, and red pepper.  Mix well.  Put in refrigerator for at least 20 minutes.

3.  Preheat the oven to 400 degrees.  Spray a baking sheet with cooking spray.

4.  Heat 3 T. olive oil in a large skillet.  Working in batches, drop large spoonfuls of the cauliflower mixture into the oil.  Saute for 3 minutes on each side or until just browned.  Transfer to the baking sheet. 

5.  Cook for 5-10 minutes in the oven or until cooked through.  Immediately sprinkle with salt and serve hot.

This post linked to:

Meatless Mondays, Mouthwatering Mondays,  Making you Crave mondays 

I Believe in Werewolves: An Anthology of Wolfen Terror

     I Believe in Werewolves:  An Anthology of Wolfen Terror is a collection of short stories that all revolve around the world of werewolves.  There are nineteen wolf driven stories in this collection, each by a different author.  Some of the stories are very short while others are longer.  A few of the stories gave me goosebumps but most of them were just good, quick reads.

     Surprisingly the stories in this collection are vastly different.  In one story a couple adopts a sweet little boy only to realize that every full moon he turns into a werewolf and they must find a way to contain him in order to survive.  Another story revolves around a group of military men in Germany who are called Werewolves.  Little do the men know that the name of their unit is what they soon will become.

      Other stories revolve more around the lore of the werewolves.  In one story the werewolves are from a Native American tribe trying to reclaim their ancestors land.  Another story speaks of how the wolves need a ball of energy in order to come into existence.

      The stories in this collection were easy and fun to read.  I liked some better then others but overall they were interesting and all involved the werewolves.  If you are a paranormal lover this would be a great collection of stories to read.

I give this book 3 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads

Peanut Butter Cup Blondies

     I am not a fan of peanut butter but my husband loved it.  When I saw the picture that went along with the peanut butter cup blondies I knew I had to make them for him.  The dough is made from chocolate chip cookie dough with added peanut butter and then the entire dish is topped off with chopped peanut butter cups.

       The resulting blondies looked really good.  They were golden brown and the peanut butter cups had slightly melted into the blondies.  My husband and his buddies said that they enjoyed the addition of the peanut butter cups.  I love that these are a bar cookie which makes them super easy to bake.

Peanut Butter Cup Blondies (adapted from Prevention RD)
1 1/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 t. baking powder
1/4 t. salt
1/3 c. smooth peanut butter
1/4 c. butter, melted
2 T. applesauce
1 t. vanilla
2 eggs, lightly beaten
1/4 c. chocolate chips
10 mini Reese cups, quartered

1.  Preheat the oven to 375 degrees.  Spray a 9 x 9 pan with baking spray.

2.  In a mixing bowl combine the flour, baking powder, and salt.  Set aside.

3.  In another bowl cream the butter and the sugars.  Mix in the peanut butter, applesauce, vanilla, and eggs.

4.  Stir the dry ingredients into the wet ingredients until just combined.  Fold in the chocolate chips.

5.  Spread the batter into the prepared pan.  Arrange the peanut butter cups over top of the batter, pushing them slightly into the batter.

6.  Bake for 20-25 minutes or until a toothpick comes out with just a few crumbs.  Cool on a wire rack.

This post linked to:

Friday Potluck, Sweet Tooth Friday, Shine on Friday

Foodie Friday,  Sweets for a Saturday

Hezzi-D's Books and Cooks is now on Facebook!

    I am excited to announce the launch of a Facebook page for Hezzi-D's Books and Cooks!  For the past few months I've been posting my blog updates to my personal Facebook page but after serious consideration I've decided that Hezzi-D's Books and Cooks needs it's own page!  I'll be posting new recipes and links daily!

    I'll also be able to write more about the books I'm reading.  I can't review every book I read so this will be a good place for discussions.  I'm open to recommendations as well!  So make sure you stop by soon and say hello.

Cooking with Baby Bro: Hummus, Lemongrass Pork Chops, Green Bean's and Broccoli Rabe

My brother and I on Christmas.

    In between Christmas and New Year's I went up to Pittsburgh to visit with family and friends.  When I asked my brother if he wanted to go out to dinner with our parents he instead suggested that we cook dinner for them at his house.  Always game for food and new recipes I agreed.

    When I got to Jason's house he decided we needed to go down to the Strip District and go shopping.  If you've been to Pittsburgh but never the Strip District you've been missing out.  The Strip is a road that has all sorts of specialty and cultural markets, restaurants and bars, and trinket shops.  It's a cool place to go and you can find things for cheap.  My brother wanted to go to the Asian market so that's where we ended up buying our vegetables and herbs.  We then headed over to Wholey's Fish Market for our pork chops.

    Back at my brother's house we got started on the meal  There were no real recipes and we just added things as we went along.  His kitchen is vastly different from my own as everything is a hodgepodge of dishes, pots, and pans.  He does have a lovely kitchen though, complete with granite counter tops and a double oven.  We had a fun time working together in the kitchen and produced a good, if not really good, meal.

   We started out with my brothers "signature" bacon cheddar hummus.  It's a smooth and creamy version of hummus that is delicious and different.   For our main course we made lemongrass pork chops which were full of lemongrass and garlic flavor.  We did purchase lobster mac and cheese from Wholey's (because who can go there and not buy any seafood?) as a side dish and finished with sauteed green beans and broccoli rabe with bacon.  The beans and broccoli rabe were really flavorful.  My parents, my brother, his girlfriend, and I ended up eating just about every bite.  Afterwards we went to a small local bar and played trivia.  It was a great bonding time with my family and I got a few new recipes out of it too.

Bacon and Cheddar Hummus (Jason's own creation)
1 can (16 oz) chickpeas
2 slices cooked bacon, crumbled
2 garlic cloves, minced
1 T. fresh lemon juice
1 T. olive oil
3 T. cheddar cheese
2 green onions, chopped
1 t. tahini

1.  Combine all ingredients in a food processor.  Pulse until mostly smooth.  Refrigerate until ready to serve.

2.  Serve with pita chips or vegetables.

Lemongrass Pork Chops (a Heather and Jason original recipe)
8 boneless pork chops
1 stalk lemongrass
2 garlic cloves, minced
3/4 c. Golden Mountain sauce, divided
1/4 c. water
3 T. olive oil
1 t. black pepper
chili powder


1.  Cut the bottom inch off of the stalk of lemongrass as well as the top couple inches of lemongrass, leaving a 3-4 inch portion.  Cut the lemongrass into 1 inch pieces and place in the food processor with the minced garlic, 1/2 cup of Golden Mountain sauce, water, and olive oil.  Process until almost smooth.

2.  Put the pork chops in a ziplock freezer bag and pour the marinade over top.  Refrigerate for at least two hours or overnight.

3.  Preheat the oven to 375 degrees.

4.  Remove the pork chops from the marinade and place in a 9 x 13 baking dish.  Discard the remaining marinade.

5.  Pour the remaining 1/4 cup of Golden Mountain sauce on top of the pork chops and sprinkle with black pepper.  Bake for 25-30 minutes or until the pork chops are up to temperature.  Serve hot and sprinkle with chili powder if desired.

Green Beans and Broccoli Rabe with Bacon (a Heather and Jason original recipe)
1 pound green beans
2 large stalks of broccoli rabe, stems trimmed
4 slices of bacon
2 garlic cloves, minced
1/2 t. black pepper
1 lemon wedge

1.  Cut the tips of the green beans off and blanch the green beans.  Immediately put them in a cold water bath, drain,  and set aside. 

2.  In a large skillet cook the bacon until it is crispy and brown.  Drain the bacon on paper towels and then crumble.  Remove all but 2 teaspoons of the bacon grease from the skillet.

3.  In the skillet with the bacon drippings add the garlic and cook for 30 seconds.  Add in the green beans and broccoli rabe and saute for 3-5 minutes, turning to coat with the bacon drippings.  Sprinkle on the black pepper.

4.  Remove from heat and add in crumbled bacon and juice from 1 lemon wedge.  Toss and serve hot.

Jason showing off our meal :-)

This post linked to:
Full Plate Thursday, Frugal Food Thursdays, It's A Keeper Thursday
Party Mindie Style, Not Baaad Sundays

Un-stuffed Chicken Florentine: Recipe Swap

    I've been part of a group that has been doing recipe swaps for many months now.  Usually we have a set recipe that we make and swap.  To switch it up a bit this month we were assigned a blog and had to choose a recipe to make from that blog.  The blog I got to choose from is Tastetastic Voyage. 

     Lisa, the cook behind Tastetastic Voyage, and I have so much in common.  We are both teachers, we are very close in age, and while she currently lives in Pittsburgh I am from the great city of Pittsburgh.  I had a great time looking around her blog and finally decided on making a chicken recipe because I needed something different for dinner this week.

     The recipe I chose was artichoke stuffed chicken florentine  In the original recipe it is served over pasta with a cheesy sauce.  I served it with cheesy grits instead because I had a can of grits I needed to use up.  I had two immediate issues with this recipe.  The first was that the stuffing made way too much.  If using these amounts use 2 pounds of chicken, otherwise cut the stuffing ingredients in half.  The second issue was that my chicken breasts were too small so I couldn't get the stuffing inside of them.  Instead I just piled the stuffing on top of it and ended up loving the way they looked and tasted "un-stuffed."  The chicken was moist and the stuffing tasted wonderfully with a little bit of sauce on top.

Artichoke Stuffed Chicken Florentine  (adapted from Tastetastic Voyage)
For the chicken:
1 pound boneless, skinless chicken breasts, pounded flat
1/2 tsp. paprika
1/2 t. salt
1/2 t. black pepper
1/2 c. chicken broth

For the stuffing:
1 small onion, chopped
2 cloves garlic, minced
1 egg
1/4 c. Feta cheese, crumbled
1/4 c. Mozzarella cheese, shredded
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
1/2 cup panko bread crumbs

For the sauce:
1 T. butter
2 T. flour
1/4 c. low fat milk
1/4 cup grated Parmesan cheese
1/2 t. nutmeg
1 t. black pepper
1 t.parsley flakes

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray and set aside.

2.  Heat 1 tablespoon of olive oil in a skillet over medium high heat.  Add in the onion and saute for 5 minutes.  Add in the garlic and saute for an additional minute.  Remove from heat and transfer to a medium mixing bowl.

3.  Combine the onion mixture, egg, feta cheese, mozzarella cheese, artichokes, spinach, and bread crumbs.  Mix well. 

4.  Place about 1/3 cup of stuffing mixture on top of the flattened chicken.

5.  Place the chicken in the baking dish and sprinkle with paprika.  Pour the chicken broth over top of the chicken breasts.  Bake for 30-35 minutes or until the chicken is cooked all the way through.

6.  Meanwhile, in a sauce pan make a roux by melting the butter and stirring in the flour.  Slowly add in the milk and bring to a simmer.  Stir in the Parmesan cheese, nutmeg, black pepper, and parsley flakes.  Cook until it begins to simmer. 

7.  Put the chicken on a plate and pour a spoonful of sauce over top of each.

This post linked to:

What's Cooking Wednesdays, Cast Party Wednesday, Seasonal Inspiration

Jalapeno Popper Chicken

    I love jalapeno poppers and jalapeno popper dip so when I came across a recipe for jalapeno popper stuffed chicken I was instantly in love.  Combining my favorite meat (chicken) with jalapeno poppers sounded amazing.  I liked it even more when I found out it is baked and not fried.

    The recipe starts by making something similar to jalapeno popper dip.  It is then stuffed instead of the chicken breast and double breaded.  I love the double breading method because I didn't have to use toothpicks to seal the chicken, the stuffing stayed inside easily because of the breading.  It didn't even fall out during baking.  The chicken was awesome.  When I cut into it the cheesy jalapeno goodness just started oozing out.  The chicken was crispy and the addition of the spicy cheese inside was perfect.

Jalapeno Popper Chicken (adapted from A Taste of Home Cooking)
3 chicken breasts
4 oz. (1/3 less fat) cream cheese
1/2 shredded cheddar cheese
1 T. oil olive
3 jalapenos, chopped (seeds removed)
salt and pepper
1 1/2 c. breadcrumbs
1 t. garlic powder
1 t. cumin
1 egg

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

2.  Heat oil in a small skillet over medium high heat.  Toss in the jalapenos and cook 5 minutes.  Remove from heat and stir in the cream cheese and cheddar cheese.  Mix until well combined.  Sprinkle in garlic powder and cumin and stir.

3.  Use a knife and cut 3/4 of the way into each chicken breast.  Spoon the cheese mixture into each pocket and flatten the mix so it is flush with the chicken breast. 

4.  In a shallow dish combine the breadcrumbs, salt, and pepper.  In another shallow dish beat the egg.  Dip the chicken into the breadcrumbs, then the egg, then the breadcrumbs again.  Place in the sprayed pan and drizzle with olive oil.

5.  Bake for 30 minutes or until a meat thermometer reads 170 degrees.  Remove and serve hot.

This post linked to:

Tuesdays at the Table,  Made from Scratch Tuesdays, Tempt my Tummy Tuesdays 

Sundae Scoop Sundays

Cranberry Pecan Salad with Strawberry Vinaigrette: Meatless Monday

    I wanted a pretty salad with mixed greens for Christmas dinner.  I was thinking of a spinach and strawberry salad, but strawberries do not scream winter time.  Then I thought of using mixed greens with dried cranberries and the salad started taking shape.  I wanted candied nuts on top and finally went with pecans.  Next I tossed in a little red onion for color.  It turned out to be a very pretty red and green salad, perfect for Christmas.

    When I went to make the dressing I knew I wanted a fruity vinaigrette.  Most recipes I found called for raspberry or other flavored vinegars.  Since I knew a flavored vinegar is not something I would use very often I instead smashed some strawberries and stirred them into red wine vinegar with a little bit of sugar.  The dressing goes really well with this salad.  It is slightly fruity, a little sweet, and has a bite from the Dijon mustard.  Topped off with crumbled cheese this is a beautiful mixed greens salad.

Cranberry Pecan Salad with Strawberry Vinaigrette (adapted from Allrecipes)
1 c. pecan halves
2 T. butter
2 T. brown sugar
3/4 c. dried cranberries
1/2 medium red onion, thinly sliced
6 c. mixed salad greens
crumbled feta cheese

For the vinaigrette:
4 strawberries
2 T. red wine vinegar
1/2 t. Dijon mustard
1 t. sugar
1/2 t. salt
1/2 t. black pepper
4 T. olive oil

1.  In a small skillet heat the butter until melted.  Add in the pecans and brown sugar and cook 3-5 minutes or until the brown sugar is stuck to the pecans.  Remove from heat and put the pecans on waxed paper to cool.

2.  In a large salad bowl combine the mixed greens, pecans, cranberries, and onion.  Set aside.

3.  Mince the strawberries and put into a small bowl.  Once in the bowl mash the berries and add in the vinegar.  Stir in the mustard, sugar, salt, and pepper.  Slowly whisk in the oil until well combined.  Refrigerate until ready to serve.

4.  When ready to serve toss the salad with the dressing and the sprinkle with cheese.  Serve immediately.

This post linked to:
Meatless Mondays, Making You Crave Monday, Mangia Monday

The Jinx by D. F. Lamont

     The Jinx by D.F Lamont is a short novel about a 13 year boy named Stephen who is certain he is a jinx.  On the first day of eighth grade he has an accident involving his bicycle and after that it's all down hill.  He begins getting in trouble at school, there's a car accident involving Stephen, his mother, and his brother, and the last straw is the fire in the garage.

     Fearing that the jinx will hurt his family Stephen knows he needs to leave and hope that his bad luck follows him.  He takes a trip hoping to go to a cabin that he knows about but he is soon side tracked by strange creatures in the night and is rescued by a group of people known as the Chaons who seem nice but who end up wanting Stephen for their own uses. This short novel is fast paced and action packed leading up to his role in the chaos of the world.

      I enjoyed this book and it took me less then an hour to read it.  Stephen is a likable character who just falls in to being a jinx.  He loves his family and wants to get his curse away from them.  He is brave, smart, and caring.  I think teenagers, especially teenage boys, would enjoy this average, everyday hero.

I give this book 3 1/2 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads

Mini Fruit Tarts

     I love the refreshing taste of a fruit tart.  It makes a wonderful appetizer or a dessert.  With a phyllo dough crust and a homemade pastry cream it was a lighter entry into my party fare.  I was able to find fresh blueberries, blackberries, and strawberries to put on top.  I also went with some bright green kiwi to give it a bit more color.

     One of the best things about a fruit tart is the contrast between the sweet pastry cream and the tart berries that top it off.  The mini versions were perfect for our party because people could pick a fruit tart up on their way past and pop it in their mouths.  I've made several pastry creams in the past but I really enjoyed this version which flavored the cream with a vanilla bean.

Mini Fruit Tarts  (adapted from Joy of Baking)
2 packs mini phyllo dough shells
1 1/4 c. milk (I used 2%)
1 vanilla bean
3 egg yolks
1/4 c. sugar
2 T. flour
1 T. cornstarch
Strawberries, blueberries, kiwi, blackberries

1.  In a medium mixing bowl use combine the eggs and sugar using a hand mixer.  Beat until light and fluffy.  Sift in the flour and cornstarch and mix until smooth.  Set aside.

2.  Slice the vanilla bean down the length and drop into a small saucepan along with the milk.   Bring just to a boil over medium high heat,  then remove from heat.  Slowly pour the egg mixture into the milk whisking constantly.

3.  Remove the vanilla bean and discard.  Put the mixture back onto the heat and whisk constantly until it boils.  Remove from heat, pour into a bowl, and cover with plastic wrap making sure the plastic touches the surface.  Refrigerate for at least 2 hours.

4.  When ready to assemble pour 1-2 tablespoon of the pastry cream into each mini phyllo dough shell.  Top with assorted fruits.  Serve within 12 hours.

This post linked to:
Sweets for a Saturday, Anything Goes Linky, Seasonal Inspiration
Sundae Scoop Sundays

Trio of "Boozy" Cupcakes: Mojito, Pina Colada, and Bailey's

    I am incredibly proud of the trio of mini boozy cupcakes that I made for New Year's Eve.  Not only did they all taste amazing but they were so pretty to look at!  In the past I've made mojito cupcakes and really enjoyed them, so I went with those and then started looking for w other cocktail cupcakes that would work well together and be the perfect end to our party.  As soon as I saw the pina colada cupcakes I knew I had to make them.  They were gorgeous and I loved the idea of a spiced pineapple cake topped with cream cheese frosting.  The final cupcake in this trio was a Bailey's cupcake with Bailey's buttercream; the perfect accompaniment for coffee.

     I loved making these cupcakes.  I made the actual mini cupcakes the night before and then decorated them the day of our party.  My favorite was the pina colada.   The pineapple rum cake was moist a flavorful.  The cream cheese frosting was fluffy and the coconut and cherry topping made it beautiful.  The mojito cupcakes had a moist spiced rum cake topped with a fresh mint and lime buttercream that was sweet and sour at the same time.  My Bailey's cupcake made for a wonderful end of the night coffee and Irish cream treat that paired well with a cup of coffee.  I can't wait to make these again for our next party!

Bailey’s Irish Cream Cupcakes (adapted from Erica’s Sweet Tooth  )

For the cupcake:
1 ¼ c. flour
1 ½ t. baking powder
½ t. salt
½ t. cinnamon
¾ c. sugar
6 T. butter
1 egg
1 egg white
2 t. vanilla
¼ c. Bailey’s Irish Cream
1 T. strong brewed coffee

For the buttercream:
1 stick butter, softened
2 ¼ c. powdered sugar
1 T. Bailey’s Irish Cream
1 T. strong brewed coffee
3 oz. milk chocolate, chopped

1. Preheat the oven to 350 degrees. Line a mini muffin tin with 24 mini cupcake liners.

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

3. In the bowl of an electric mixer cream together the butter and sugar until light and fluffy.

4. Add in the egg and egg white and mix until well combined. Mix in the vanilla.

5. Add in the flour slowly in 2 additions, pouring in the Bailey’s in between the flour. Mix until just combined.

6. Fill each cupcake liner ¾ of the way full. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

7. Put on a wire rack and cool completely.

8. In a medium bowl beat the butter with an electric mixer until light and fluffy. Add in the powdered sugar ½ cup at a time until completely blended. Add in the Bailey’s and coffee. If the mixture is not thick enough add more powdered sugar.

9. Decorate the cupcakes with the frosting and top with chopped chocolate.

Pina Colada Cupcakes with Cream Cheese Frosting (adapted from Glorious Treats )
For the cupcakes:
1 ½ c. flour
1 t. baking powder
¼ t. baking soda
½ t. salt
1 egg
1 egg white
¾ c. sugar
1 stick butter
1/3 c. low fat sour cream
1 T. spiced rum
¾ c. crushed pineapple (slightly drained)

For the cream cheese frosting:
½ c. butter (1 stick)
8 oz. cream cheese (I used 1/3 less fat)
1 t. vanilla extract
4 c. powdered sugar
1 T. spiced rum

For decoration:
Toasted coconut flakes
Maraschino cherries

1. Preheat the oven to 350 degrees. Line a mini muffin tin with 24 cupcake liners.

2. In a large bowl combine the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer beat the butter and sugar until light and fluffy. Add in the egg and egg white and mix well.

4. On low speed add in the vanilla, sour cream, rum, and pineapple. Mix until just incorporated.

5. Add the flour mixture and blend until smooth.

6. Fill the mini cupcake liners ¾ of the way full and bake for 15-18 minutes.

7. Remove from oven and cool completely on a wire rack.

8. In a large bowl mix the butter and cream cheese with an electric mixer until well combined and fluffy.

9. Add in the vanilla and rum. Slowly mix in the powdered sugar a half cup at a time until the mixture is thick but fluffy. Refrigerate for at least an hour before frosting.

10. Frost the cupcakes with the cream cheese icing and immediately top with the coconut flakes. Refrigerate until ready to serve. Right before serving stick a cherry on top of the cupcakes.

Mojito Cupcakes (adapted from Mrs. Regueriro’s Plate )
1 ¼ c. flour
1 t. baking powder
6 T. butter, softened
¾ c. sugar
1 egg
½ t. vanilla
1 T. spiced rum
¾ c. lowfat milk

1. Preheat the oven to 375 degrees. Line a mini muffin tin with 24 mini cupcake liners.

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

3. In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Slowly mix in the egg, vanilla, and rum.

4. Add half of the flour mixture to the butter, then the milk, then the remaining flour mixture. Mix until well combined.

5. Fill the cupcake liners ¾ of the way full. Bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean.

6. Remove from the oven and completely cool on a wire rack.

Mint and Lime Buttercream Frosting (adapted from Sugarbomb Bakery  )
2 T. lime juice
3 T. chopped fresh mint
½ c. (1 stick) butter
2 ½ c. powdered sugar
1 T. spiced rum
1 lime cut into small slices
Mint leaves for decoration

1.  In a mixing bowl beat the butter with an electric mixer until light and fluffy.  Add in the lime juice and fresh mint and mix well to combine.

2.  Add in the powdered sugar half a cup at a time until the frosting is firm.  Add in the spiced rum and mix well.

3.  Pipe the frosting on the mojito cupcakes.  Top with a lime slice and a whole mint leaf.

This post linked to:

Shine on Friday, Sweet Tooth Friday, Fusion Friday

Foodie Friday

Shot Glass Desserts (Key Lime Pie and Strawberry Shortcake)

    When thinking about desserts for New Year's Eve I immediately thought of shot glass desserts.  They are small, easy to pick up, and are just a taste of something sweet.  I've had shot glass desserts at Seasons 52 and they were pretty amazing.  The two I wanted to make were key lime pie and strawberry shortcake.

     The strawberry shortcake was easy to make and was like putting together a mini trifle in a shot glass.  It was layers of pound cake, whipped cream, and fresh strawberries.  The key lime was a little tougher because I had to make and refrigerate the key lime filling.  For the crust I went with a simple graham cracker based crust.  Both of these desserts were delicious, perfect sized, and easy to eat!  I'd like to try more shot glass desserts in the future.

Strawberry Shortcake Shot Glass Dessert
2 c. diced pound cake
2 c. diced strawberries
2 c. vanilla flavored  Cool Whip

1.  In the bottom of a shot glass layer 1 teaspoon of pound cake, 1 teaspoon of strawberries, and 1 teaspoon and cool whip.  Repeat the layers for a second time.

2.  Refrigerate for at least an hour before serving.

Key Lime Pie Shot Glass Dessert (adapted from Squidoo)
3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 c. key lime juice
3 T. melted butter, divided
2 c. graham cracker crumbs
1 T. sugar
1 c. whipped cream

1.  In a small saucepan over medium heat, whisk together the sweetened condensed milk and the egg yolks.  Stir constantly until the mixture begins to boil.

2.  Remove from heat and whisk in the lime juice and 1 tablespoon of melted butter.  Pout into a glass bowl and refrigerate for at least two hours. 

3.  Meanwhile combine the graham cracker crumbs, remaining butter, and sugar.  Pour 1 teaspoon of graham cracker mix in each shot glass.  Top with 2 teaspoons of key lime pie filling.  Repeat the layers one more time.  Top the shot glass dessert with a dollop of whipped cream.

4.  Refrigerate at least 2 hours before serving.

This post linked to:

Full Plate Thursday, It's A Keeper Thursday, Frugal Food Thursday

Trio of Dips for Vegetables

    When I decided to have a New Year's Eve party one of the first things on my menu was a veggie tray.  With the veggies I wanted to have a variety of dips so that there were several to choose from.  The first dip was my onion dip that I make all the time.   The second dip was a vegetable dip.  The third dip was a bacon and blue cheese dip that I made for my husband.

     While all three dips were eaten, the clear winner was the bacon and blue cheese dip.  It is baked in the oven and the cheeses and bacon combine in a wonderful flavor.  This dip was eaten with both the veggies and the crackers.  The trio was perfect for a party because of the diversity.

Bacon and Blue Cheese Dip (adapted from Pink Parsley)
5 slices of bacon, cooked and chopped
3 cloves garlic, minced
2 (8 oz) packages of 1/3 less fat cream cheese
1/3 c. low fat sour cream
4 oz. crumbled blue cheese
2 T. fresh chives, chopped
1 t. black pepper
1/2 t. salt
1/2 t. celery salt
1/2 t. paprika

1.  Preheat the oven to 350 degrees.

2.  Cook the bacon until browned.  Drain on paper towels and chop.  Leave 1 teaspoon of bacon grease in the pan and saute the garlic in it for 1 minutes.

3.  Beat the cream cheese in a large bowl along with the sour cream.  Add in the bacon, garlic, blue cheese, chives, and seasonings.  Mix until well combined.

4.  Spoon into a baking dish and heat for 15-20 minutes.  Top with any extra bacon and chives and serve with a spoon.

Onion Dip
2 c. low fat sour cream
1/2 onion, chopped
1 large shallot, minced
3 garlic cloves, minced
1 t. black pepper
1 t. sea salt
1/2 t. red pepper
1 T. fresh parsley, chopped

1.  In a small skillet heat 1 teaspoon of olive oil over medium heat.  Add in the onion, shallot, and garlic and saute for about 5 minutes.  Remove from heat. 

2.  Mix the sour cream with the onion mixture.  Stir in the black pepper, red pepper, salt, and parsley.  Mix well and refrigerate for at least 4 hours before serving.

Vegetable Dip
1 c. low fat sour cream
1 c. cream cheese
1 package Knorr vegetable dip mix
1/2 t. garlic powder
1 t. sea salt
1 t. fresh cracked black pepper
1 small can water chestnuts, minced

1.  In  a medium bowl combine all the ingredients.  Mix well.  Refrigerate for at least 4 hours before serving.

This post linked to:
Cast Party Wednesday, What's COoking Wednesday?

Cheesecake Bites

    I have tried to make cheesecake a total of three times.  Twice it was a complete disaster, and the third time my cheesecake turned out just okay.  However, when I decided to do miniature desserts for New Year's Eve I knew I had to include cheesecake bites in the mix.  I went on a hunt for a recipe that looked good and would hopefully turn out.

     Thankfully I picked the right recipe!  This cheesecake bite recipe is not too difficult and it made sweet and creamy cheesecake bites.  I got several compliments on the black bottoms of the cheesecake as well.  I used homemade blueberry jam, homemade strawberry jam, and hot fudge to make the swirls.  You can use any store bought jam, homemade jam, or ice cream topping in your swirls.  I can't wait to try these with other flavors!

Cheesecake Bites (adapted from Buns In My Oven)
For the crust:
1 c. Oreo cookies, crushed
2 T. melted butter

For the filling:
2 (8 oz) packages of cream cheese
1 c. sugar
1/4 t. salt
1 t. vanilla
2 eggs

For the topping:
Hot fudge, caramel, jams, nutella
Blueberry Jam
Strawberry Marmalade

1.  Preheat the oven to 325 degrees.  Line 2 mini muffins tins with paper liners.  (I ended up using 40 of the 48 cups).

2.  Combine the Oreos and melted butter in a small bowl and combine with a fork until they form a moist crumble.  Spoon 1 teaspoon of mixture into each mini muffin cup.

3.  In a large bowl beat the cream cheese with a mixer until smooth.  Beat in the sugar and mix for 1 minute.  Mix in the salt and vanilla.  Add in the eggs one at a time beating until each is fully incorporated.

4.  Add 1 tablespoon of the cream cheese filling on top of each chocolate crust.  Dot 1/2 teaspoon of topping on each cheesecake bite.  take a toothpick and swirl the topping into the cheesecake.

5.  Bake for 15-18 minutes or until set.  Cool on a wire rack and then refrigerate at least 4 hours before serving.

This post linked to:

Crazy Sweet Tuesday,  Tempt my Tummy Tuesdays,   Made From Scratch Tuesdays

Tuesdays at the Table, Midweek Fiesta

Celebrating 2011...in Miniature: Foodbuzz 24 x 24

     I've been looking forward to hosting a New Year's Eve party this year.  I love sharing my cooking and baking skills with my friends.  I enjoy cooking with a theme in mind so that I'm able to narrow down the menu choices.   This year I wanted to ring in 2012 in a big way and in order to do that I decided my theme would be to celebrate 2011...in miniature.

    The miniature theme really started coming to life when I was chosen to host a New Year's Eve party as part of Foodbuzz's 24 x 24.  Every month Foodbuzz chooses 24 food bloggers was 24 different areas of the world to all host a party on the same day and then blog about it.

     We don't have a huge house so the idea of having everything in miniature was perfect.  My husband and I spent days coming up with ideas for mini appetizers, desserts, and drinks that would be easy to carry around the house while visiting with friends.  Having the miniature food would also allow our guests to try a little bit of everything. 

     The party ended up being a fantastic time.  Everyone loved the miniature foods and most tried a little bit of everything.  We put the trays of food in different locations of the house so people had to move around and mingle with different people to get to the different appetizers and desserts.  All of the beverages were in single serve "mini" bottles which prompted many fun and unusual drink concoctions throughout the night. We finished the night off by opening several bottles of champagne and toasting 2012 in a big way.

The Menu

Appetizers:

Mini Vegetable Tray with a Trio of Dips

Baby carrots, mini sweet peppers, gherkin pickles, and cherry tomatoes with bacon blue cheese dip, ranch dip, and vegetable dip.

Mini Fruit Tarts

Phyllo dough tarts filled with custard and topped with fresh fruit.

Mini Vegetable Quiche

A flaky crust filled with a blend of cheeses, egg, spinach, and mushrooms.

Crab Cake Sliders and Hamburger Sliders

Mini Maryland style crab cakes on slider buns with a slice of lemon and mini burgers with cheese, lettuce, and condiments on slider buns.

Chicken Wonton Tacos

Crispy wonton wrappers filled with shredded chicken, peppers, tomatoes, and cheese then topped off with sour cream.

Lit'l Smokies with Sauce

Grilled mini smoked sausages tossed served with homemade bar-b-que sauce.

Desserts:

Brownie Bites

My favorite baked brownie recipe put in a mini cupcake tin to make bite sized gooey brownies.

Cheesecake Bites

A cookie crust topped with creamy cheesecake and swirled with blueberry jam, strawberry jam, or chocolate.

Trio of Boozy Mini Cupcakes

A pina colada cupcake made with a pineapple rum cake and topped off with a rum buttercream, coconut, and a cherry.  Mojito cupcakes made with spiced rum cake and topped off with a mint lime buttercream.  A Bailey's Irish Cream cupcake topped off with Bailey's buttercream frosting.

Shot Glass Desserts

A shot glass layered with graham cracker crumbs and a sweet and tart key lime pie filling as well as a shot glass layered with pound cake, whipped cream, and strawberries to make a mini strawberry shortcake.

Key Lime on the left, Strawberry Shortcake on the right.

Beverages:

Champagne Jello Shots
Strawberry gelatine mixed with champagne and refrigerated into an easy to consume beverage.

Miniature Bottles of Wine
Pinot Grigio, Chardonnay, Cabernet, and Merlot

Miniature Bottles of Liquor with Mixers

Individual bottles of vodka, flavored vodkas, rum, and whiskey with mixers of soda, juice, and seltzer.

Hot Chocolate on a Stick

A sweet, rich chocolate square topped off with a marshmallows that is stirred into steamed milk to make a delicious hot cocoa.

Assorted Sodas, Juices, Seltzer, and Coffee

     Several of the above menu items are already linked to the recipes that are currently on my blog.  In the next week please stop back to find the recipes for Cheesecake Bites, Trio of Boozy Cupcakes, Mini Fruit Tarts, Shot Glass Desserts, and the Trio of Dips to go along with the vegetable tray. 

My husband and I getting rowdy with the New Year's noisemakers!

Happy 2012!

This post linked to:

Meatless Mondays, Mangia Mondays, Making You Crave Mondays