White Chocolate Brownies: Progressive Picnic!

       I really enjoy the food blogging community and I have fun participating in activities with other food bloggers so when the opportunity arose to participate in a progressive picnic I was all about it!  When I found out my course was dessert I was even more excited.  I had tons of ideas about what type of dessert I wanted to make but in the end when I think of a picnic dessert I think of cookies or brownies because they are easy to pack and easy to eat.

            I didn’t want to make a typical cookie or brownie for the progressive picnic so I searched for something out of the ordinary and came to a decision on white chocolate brownies.  These brownies are perfect for an outdoor picnic.  They are so different from the regular chocolate brownie but are delicious in their own way.  The brownie is thick and starts out tasting cake like but then just melts in your mouth from all the white chocolate in the batter.  A smattering of chocolate chips in the brownies adds another dimension.  These brownies are the perfect ending to a picnic. 

White Chocolate Brownies (adapted from Tartlette)

5 T. butter

6 oz. white chocolate

2 eggs

¼ c. sugar

1 t. vanilla

½ t. salt

1 ¼ c. flour

2 T. milk

½ c. chocolate chips

     1.  Preheat the oven to 350 degrees.  Spray an 8 x 8 baking dish with cooking spray.

       2.  Melt the butter and half of the white chocolate in the microwave checking every 30 seconds until the mixture is melted.  Stir in the rest of the chocolate until it is melted.

    

     3.  In a medium mixing bowl beat the eggs and the sugar until they are pale and thick.

     4.   Add the white chocolate mixture to the egg mixture and mix.  Stir in the salt, flour, vanilla, and milk until just combined.

     5.    Fold in the chocolate chips.  Pour the mixture into the prepared pan.

     6.   Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

     7.  Cool on a wire rack.  Cut into 16 bars.

See what everyone else made for the picnic!
Bacon Wrapped Stuffed Dates at Growing Up Gabel
Red, White, and Blue Sangria at Peace, Love, Recipes
Thai Basil Chicken Lettuce Wraps at Run DMT
Picnic Perfect Potato Salad at What's Cooking with Ruthie
White Chocolate Brownies at Hezzi-D's Cooks and Books

This post linked to:
What's Cooking Wednesdays, Cast Party Wednesday, Crazy Sweet Tuesdays, Sweet Tooth Fridays
Sweets for a Saturday,

Suffocate by S.R. Johannes: 99 cents this week!

It is May 21st and guess what that means?

S.R. Johannes’ Suffocate is out today!

Suffocate is the first novelette in THE BREATHLESS series. It is a 15,000 word young adult thriller that combines the dystopic and science fiction genres.

Here’s a little about the novelette…

“For centuries, the world outside the Biome has been unlivable. Today, marks the first time anyone will attempt to leave the suffocating ecosphere. Eria is not worried because her scientist father has successfully tested the new Bio-Suit many times. It's a celebratory day until something goes horribly wrong. In the midst of tragedy, Eria uncovers a deep conspiracy that affects the very air she breathes. 

If those responsible find out what she knows, they won't stop hunting her until she takes her last breath.”

The 2nd novella in the series, CHOKE, is scheduled for Fall 2012. The 3rd, EXHALE, is scheduled for Winter 2013.

You can purchase Suffocate for only 99 cents at:

Amazon

B&N 

Also you can add it on Goodreads!

And in case you were wondering here is a bit about the author –

S.R. Johannes is author of the Amazon Bestseller Untraceable and a current nominee of the Georgia Author of the Year in the Young Adult category. After earning an MBA and working in corporate america, S.R. Johannes traded in her expensive suits, high heels, and corporate lingo for a family, flip-flops, and her love of writing. She lives in Atlanta Georgia with her goldendoodle Charley (notice he is listed first :), her British-accented husband, and the huge imaginations of their little prince and princess, which she hopes- someday- will change the world.  You can find her hanging out online and visit her at srjohannes.com

 Twitter- https://twitter.com/#!/srjohannes

Facebook- https://www.facebook.com/srjohannes

Pinterest- http://pinterest.com/srjohannes/

Goodreads- http://www.goodreads.com/author/show/5235537.S_R_Johannes

Baked Penne with Roasted Vegetables: What's Baking?

     With summer on it's way the farmer's market is in full swing.  I love going to our little farmer's market every Friday morning in the summer and picking all the fresh fruits and vegetables that are grown in this area.  Occasionally I make it down to the mall where they have a farmer's market on Tuesdays or downtown where there is live music, the farmer's market, and plenty of flowers. 

      This past week I grabbed a ton of vegetables in hopes of making a delicious and healthy pasta.  It also happens that Ammie from Adventures in my Kitchen is hosting What's Baking? this month and she chose baking with seasonal produce for our theme!   I was looking through Giada's recipes because she always has pasta dishes with fresh vegetables.  There was one for baked penne with roasted vegetables that caught my eye.  While it isn't exactly healthy, it's packed with vitamins from the vegetables.


       This pasta dish is wonderful.  The fresh vegetables get soft but not mushy in the oven.  There is marinara sauce on the pasta but it doesn't overwhelm the flavor of the vegetables.  The cheeses mix into the dish and give it a rich, creamy texture.  This makes a ton of pasta with plenty of leftovers which taste just as good if not better then they did the first day.

Baked Penne with Roasted Vegetables (adapted from Giada De Laurentis)
1 red pepper, cut into 1 inch strips
1 green pepper, cut into 1 inch strips
1 zucchini, quartered lengthwise and cut into 1 inch cubes
1 yellow squash, quartered lengthwise and cut into 1 inch cubes
4 oz. sliced mushrooms
1/2 yellow onion, peeled and diced
3 T. olive oil
4 garlic cloves, minced
1 t. salt
1 t. black pepper
1 t. herbs de Provence
1 t. Italian seasoning
1 lb. penne pasta
3 c. marinara sauce
1 c. grated fontina cheese
1/2 c. shredded mozzarella cheese
1/4 c. Parmesan cheese

1.  Preheat the oven to 450 degrees.  

2.  On a baking sheet, toss the peppers, zucchini, squash, mushrooms, onions, and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3.  Bring a large pot of water to a boil over high heat. Add the pasta and cook for 6 minutes.  Drain in a colander.


4.  In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses,  1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently stir until all the pasta is coated with the sauce and the ingredients are well combined.

5.  Pour the pasta into a greased 9 x13 pan. Sprinkle with additional Parmesan cheese. Bake until top is golden, about 25 minutes.

 

This post linked to:
Meatless Mondays, Making You Crave Mondays, Mouthwatering Mondays, Seasonal Inspiration

Days of Vengeance by Tim Kizer

     Frank wakes up in a hospital bed with no memory of the last six years of his life.  He struggles to remember his daughter and wife, both of whom have disappeared in the past year.  While in the hospital his wife's sister, Josephine, begins encouraging him to remember what happened to his wife the day she vanished.

     The more his wife's relatives push him the more the pieces of his past begin to fall into place.  He knows he had a partner but can't remember his name.  He also knows that his wife's family is dangerous but he doesn't know how he knows that.  Things go from bad to worse when an anonymous blackmailer tells Frank that he has proof he killed his wife, Kelly. 

      Frank slowly begins piecing the last six years of his life together with the help of Marilyn, the woman who claims to be his lover.  He recalls with certainty that his wife's family is a group of kidnapping, serial killers.  They will stop at nothing to find Kelly's body, dead or alive.  Frank needs to remember exactly what happened to Kelly before it's too late.

      At the beginning of this book I was very confused by the characters.  There are so many of them and Frank keeps flashing from the present into the past so it's hard to keep track of everyone.  Once I was into the book about 50 pages I had all the characters sorted out and it was much easier to get into the story.

    I liked the idea behind the book but I felt like it took too long to get anywhere.  Many of the stories were redundant or unnecessary.  Toward the end everything was finally coming together and I felt like there was going to be a great ending...and then the book just ended.  It was disappointing and I wish the book had a powerful ending to it.

I give this book 2 1/2 out of 5 stars.  This post linked to: Saturday Situation

Antipasto Pasta Salad

     I'm once again participating in our bi-weekly recipe swap.  This week the topic was BBQ and warm weather foods.  This was the perfect topic for the past week because the temperature has been in the 70's and it's only going to get higher.  The recipe I received was from Mary Ellen at Mary Ellen's Cooking Creations. 

     I was given a recipe for pasta salad, which is a food I make a lot in the summertime.  I'm always happy to add a new pasta salad recipe to my repertoire so we have some variety in the summer.  The recipe is for antipasto pasta salad.  It has a combination of vegetables along with pepperoni and cheeses.  The dressing was simple but delicious.

     This was a great new pasta salad recipe.  I liked the addition of mushrooms and artichokes.  I also enjoyed the provolone cheese.  This recipe will definitely be in our rotation this summer!

Antipasto Pasta Salad (adapted from Mary Ellen's Cooking Creations)
1 lb. tri-colored rotini, cooked and rinsed in cold water
1/2 red onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
5 mushrooms, sliced
1/2 c. artichokes, chopped
1/4 lb. Provolone cheese, cubed
1/4 lb. Cheddar cheese, cubed
1/3 lb. pepperoni, cubed

For the dressing:
1/2 c. olive oil
1/4 c. red wine vinegar
3 T. water
2 T. oregano
1 t. dry mustard
2 t. black pepper
1 t. salt
3 T. Parmesan cheese 

1.  In a small bowl combine all the dressing ingredients.  Set aside.

2.  In a large bowl combine all the vegetables, cheeses, pepperoni, and pasta.  Toss with the dressing.  Refrigerate for at least 4 hours before serving.

3.  Taste the pasta salad before serving and adjust the seasonings as necessary. 

This post linked to:
Seasonal Inspiration,  Scrumptious Sundays, Sundae Scoop Sundays,

Pepperoni Pizza Monkey Bread

     I've been wanting to make Monkey Bread for a while.  It's on my 31 by 31 list and every time I've gone to make it, I've decided on something else instead.  I think it's because I was looking at the cinnamon and sugar version.  When I found the pepperoni pizza version my tuned changed immediately.  I couldn't wait to make it as an appetizer for a party.

      We were having friends over to watch football when I finally ended up making it.  It's easy to make and it looks pretty as well.  I know there are recipes for making the dough from scratch but I just used Pillsbury biscuits.  Cheese and pepperoni are added to the biscuits and then the ends are pinched together and placed in a bundt pan.  Butter is brushed over top and Italian seasonings sprinkled over the whole thing.

     The completed monkey bread was a deep golden brown and smelled like fresh bread.  Each little bundle was filled with melted cheese and pepperoni.  I served it with warm marinara dipping sauce.  It was gobbled up in no time!  The only thing my husband said would make it better is to double the amount of pepperoni I put in each bundle so I'll make sure to do that next time.

Pepperoni Pizza Monkey Bread(adapted from Around the Table)
2 tubes of refrigerator biscuits
1 package pepperoni
1 c. mozzarella cheese
2 garlic cloves, minced
1 T. Italian seasoning
4 T. butter
1 c. marinara sauce.

1.  Preheat the oven to 400 degrees.  
 
2.  In a small saucepan combine the butter and garlic.  Mix until the garlic just starts to brown.  Remove from heat and brush the inside of a bundt pan with the butter.

3.  Split the biscuits in half.  Place 2 pieces of pepperoni on each biscuit and sprinkle with cheese.  

4.  Pinch the ends of the biscuits completely sealing in the cheese and pepperoni.  Place half of the dough balls in the bundt pan.  Brush the dough balls with the garlic butter and sprinkle with half of the Italian seasoning.

5.  Place the rest of the dough balls in the bundt pan and brush with the remaining butter and Italian seasoning.

6.  Bake for 25-35 minutes or until the monkey bread is golden brown.  Remove from the oven and cool on a wire rack for 10 minutes.

7.  Use a butter knife and go around the edges of the bundt pan.  Place a pan over top and flip it over to release.  Heat the marinara sauce in the microwave and place in the middle of the monkey bread.  Enjoy!

This post linked to:
Full Plate Thursday, It's A Keeper Thursday, Shine on Friday, Foodie Friday

Spicy Chicken in Garlic-Lime Broth

      I've been in a bit of a chicken rut lately.  All I've been making is either chicken enchiladas or some time of stir-fried chicken.  I want to make chicken that tastes good and I need to make chicken that is healthier.  I found both of those things in this chicken.

    First let me tell you that I love garlic and I love lime.  I don't feel like you can do much wrong with either of them and I absolutely love the flavor pairing of them together.  The spiciness of the chicken comes from the spice rub that is placed on the chicken before it is sauteed.  The garlic lime broth is added at the end for an extra flavor burst.

   I really enjoyed this meal.  It is healthy, flavorful, and delicious.  It's a great weeknight meal because it's ready in about 20 minutes.  I served it over top of rice and the rice absorbed all the goodness from the garlic lime broth.  It was even better the next day when I took it to work for my lunch.  Next time I want to try it over pasta.

Spicy Chicken in a Garlic-Lime Broth  (adapted from A Taste of Home Cooking)
1 T. olive oil
1 pound boneless, skinless chicken breasts
1 t. Kosher salt

1 t.black pepper

1 t. red pepper

2 t. cumin

1 t. garlic powder

1/2 t. herbs de provence

1/2 t. thyme

1 t. paprika
4 cloves garlic, chopped
1/3 c. white wine
1 c. chicken broth
2 limes, juiced
Zest from 1 lime

1.  Place the chicken breasts in between two pieces of plastic wrap and pound until they are very thin.  

2.  Heat olive oil in a saute pan over medium-high heat. Mix all of the spices together in a small bowl.  

3.  Rub the chicken with the spice mix and add to the pan. Saute 4-5 minutes per side until cooked through. Remove from the pan and keep warm.

4.  Add a splash of olive oil to the pan and add the garlic. Saute for 2 minutes. Deglaze pan with the white wine, scraping up the brown bits. Add in the chicken broth, lime juice, and lime zest and bring to a simmer.

5.   Return chicken to the pan, spoon the sauce over the chicken, and let simmer just a few minutes. Serve on top of rice.

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

Creamy Roasted Cauliflower and Broccoli Soup

      In the winter there is nothing like a hot bowl of soup for dinner to warm me up.  Most of the time I make chicken noodle, beef vegetable, or potato soup but I'm always open to new and flavorful soups.  I was intrigued by the idea of a cauliflower and broccoli soup that wasn't cheese based. 

     The broccoli and cauliflower are roasted in the oven with garlic, olive oil, salt, and pepper.  Then the other vegetables are sauteed in a pan and everything is combined with organic vegetable broth.  All the ingredients are put in a food processor until smooth and then cream is added to thicken up the soup.  The result is a rich and surprisingly flavorful.  It was even better the next day after all the herbs and spices had time to infuse the soup. 

Creamy Roasted Cauliflower and Broccoli Soup (adapted from Prevention RD)

1 head cauliflower, cut into florets
2 c. broccoli florets
6 cloves garlic, minced
1 T. olive oil
1 T. butter
2 stalks celery, diced
½ onion, diced
1 shallot, minced
1 large carrot, peeled and diced
½ t. salt
1 t. black pepper
½ t. paprika
¼ t. thyme
1 T. flour
½ c. white wine
1/3 c. water

28 oz. organic vegetable broth

2 t. parsley

1/3 c. fat free half and half

1. Preheat the oven to 400 degrees.

2. Combine the broccoli, cauliflower, and garlic in a 9 x 13 baking dish. Toss with the olive oil, salt, and pepper. Roast for 25 minutes, stirring once during baking.

3. Meanwhile, heat the butter in a Dutch oven. Add in the onion, celery, shallot, and carrot. Sauté over medium heat for 10 minutes. Whisk in the paprika, thyme, and flour. Cook for 2 more minutes.

4. Add in the wine and water, mixing well to combine. Slowly add in the vegetable broth. Bring the mixture to a boil then reduce to simmer for 10 minutes.

5. Add the broccoli, cauliflower, and garlic mixture to the simmering soup and cook for 5 minutes.

6. Working in batches, add the soup to a food process and blend until pureed and smooth.

7. Return to the Dutch oven and add in half and half and parsley. Cook until heated through. Add salt and pepper as needed. Serve hot.

This post linked to:
Meatless Mondays, What Makes You Say Mmmm,  Totally Tasty Tuesdays,

Nanaimo Bars: Secret Recipe Club

     It's another month and another post for The Secret Recipe Club!  This month I took a look at Erin's blog, Big Fat Baker.   Looking around her blog I wanted to make everything!  She has an amazing collection of dessert recipes on her blog and hosts a fun blog hop called The Holiday Recipe Club.  I pinned numerous recipes while searching her blog but I finally settled on making Nanaimo Bars.

      The reason I choose Nanaimo Bars are because I've seen them on a ton of blogs but I had absolutely no idea what they were.  These bars are a Canadian treat that consist of a no bake cookie crust topped with a vanilla butter icing, and then finished off with a layer of melted chocolate.  The name comes from a city in British Columbia.

      I made my no bake cookie crust without nuts because I'm not a fan.  The bottom layer has a strong chocolate flavor cut with the flavor of coconut.   The middle layer has a strong vanilla taste and is smooth and creamy.  The top layer of hardened chocolate gives the bar a nice crunch.  I loved the combination of flavors and I'm so glad I finally tried these Canadian favorites!

Nanaimo Bars (adapted from Big Fat Baker)
For the bottom layer:
1 stick butter
1/4 c. sugar
1/4 c. unsweetened cocoa powder
1 egg, beaten
1 t. vanilla
2 1/2 c. graham cracker crumbs
1 c. shredded coconut
1 t. salt

For the middle layer:
1/4 c. butter
3 T. half and half (I used fat free)
2 T. vanilla pudding powder
1 t. vanilla
2 1/2 c. powdered sugar

For the top layer:
4 oz. semisweet chocolate, chopped
1 T. coconut oil (or you can use butter)

1.  Spray an 8 x 8 baking dish with cooking spray.  Set aside.

2.  In a medium saucepan melt the butter over medium heat.  Add in the sugar and cocoa powder and mix well.

3.  Whisk in the egg and stir constantly for 2 minutes to prevent scrambling.  Remove from heat and stir in the vanilla, graham cracker crumbs, shredded coconut, and salt.

4.  Press the chocolate mixture into the prepared pan and refrigerate for at least 1 hour.

5.  In a medium bowl cream the butter and half and half.  Stir in the vanilla pudding powder, vanilla, and powdered sugar.  Mix well.  Spread the mixture over top of the chocolate layer and refrigerate for an additional hour.

6.  Place the chocolate and coconut oil in a microwave safe dish.  Microwave in 30 second intervals until the chocolate is completely melted.  Mix well and pour over top of the vanilla layer.  Smooth the top and refrigerate for 1 hour.

7.  Remove from refrigerator and cut into squares.  Refrigerate bars if not serving immediately.

This post linked to:
Crazy Sweet Tuesday, Tempt My Tummy Tuesday, Sweet Tooth Friday,
Sweets for a Saturday, 


 

The Darkening Dream by Andy Gavin

     In 1913 Salem, Massachusetts, teenager Sarah begins having horrifying visions that begin coming true.  She first sees a vision of death when meeting a teenage boy for the first time.  The next day the boy ends up dead.  Scared, Sarah confides in her best friends, twins Sam and Anna, and her new friend, Greek immigrant Alex.

     When the group of teens find out that their friend was killed by a vampire they set off on an adventure to stop him.  Along the way they learn that the vampire is after holy trumpet of the Archangel Gabriel and only they can stop him.  On their adventure they are up against an ancient vampire, a warlock who is the head of a local church, and Egyptian gods.  On their side is Sarah's father, a local rabbi, and Alex's grandfather, a vampire hunter.  The winning side will have control of Gabriel's trumpet which is set to announce The End of Days.

      Throughout the book their is an underlying tone of various religions.  The author addresses the religions, their customs, and their feelings about the supernatural.  It brings a very real feeling to the book and helped establish why the different characters are feeling the way they do when encountering the vampire.

      The characters are very well written.  Their personalities and views on the world are steady throughout the book and I was able to connect with all of them.  Even with the attraction between Sarah and Alex it is more the stolen glances and gentle touches then it is lust.

       While this is a vampire novel, the book wasn't typical of today's young adult vampire novels.  The vampire in this book was ancient and mysterious.  He is a traditional vampire that turns into a bat, sleeps in a coffin, and uses his sharp teeth to torture those who get in his way.  I was glad to see he wasn't a gorgeous, young looking vampire that the female main character falls for in so many of today's young adult books.

       This is a very well written book that includes a lot of detail in order to captivate the audience.  I would recommend it to any young adult who enjoys vampires and adventure and wants to get away from the cheesy vampire/human romances so many young adult books have.

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation,   

Zuuzs Grand Spring Recipe Challenge

    Last month I entered two of my favorite recipes in Zuuzs' Grand Spring Recipe Challenge!  Now it's time to vote for the winning entries.  In order to vote for recipes in any of the three categories please go to The Grand Recipe Challenge site!

     The first recipe I entered was my Baked Jalapeno Mozzarella Sticks in the appetizer category.  These spicy appetizers are baked crisp and full of mozzarella flavor. 

      The other recipe I entered are my Chocolate Covered Strawberry Cupcakes in the dessert category.  It's a chocolate cupcake filled with homemade strawberry filling.  Then a strawberry frosting is piped onto the cupcake and it's topped off with a chocolate covered strawberry.

      Voting is now through May 27 and you can vote once every 24 hours!  Take a look and vote for your favorites!

Individual Pineapple Upside Down Cakes

     Frank and I were lucky enough to go to Hawaii on our honeymoon.  Neither of us had been there before and we had the most amazing time.  We spent 4 days in Oahu and then 6 days in Maui.  Hawaii is absolutely gorgeous and I would go back in a second.

     While we were there we ate at some pretty amazing places.  There was Roy's which has fantastic Hawaiian Fusion cuisine.  Then there was Mama's Fish House with the freshest, best fish I have ever eaten in my entire life, and then there was Pineapple Grill.  Our meal at Pineapple Grill was good but the most memorable part was the pineapple upside down cake.  It was moist, topped with rum-caramel sauce, and served with a scoop of macadamia nut ice cream.  It was absolute heaven.  The best dessert we had in Maui.

      Once we were back in Maryland we kept thinking of that pineapple upside down cake.  Frank happened to mention it to our friend Cyndi who goes to Hawaii every year.  A few weeks later when I was having a crappy week I found a package when I arrived home.  Inside she had sent me an individual pineapple upside cake pan along with the recipe for pineapple upside cake from Pineapple Grill!  Could she be a better friend???

      A few weeks later my brother was coming to town so I made these treats for dessert.  They were moist, buttery, and full of pineapple.  The caramel-rum sauce is thick and gooey.  I couldn't find macadamia nut ice cream so we just had plain vanilla.  These cakes are amazing!  They are very close to the original and I bet if I had bought macadamia nut ice cream it would have been the perfect match.  These are my new favorite cakes and I can't wait to make them again!

Individual Pineapple Upside Down Cakes  (adapted from Pineapple Grill)
For the cake:
1 T. butter
1 c. sugar
1 egg
1 t. vanilla
1 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 c. sour cream
1 1/4 c. diced fresh pineapple
3 T. butter
4 T. brown sugar
1/2 t. cinnamon

For the rum sauce:
1 T. butter
1 T. sugar
1 T. brown sugar
1/2 t. cinnamon
2 T. corn syrup
2 T. rum
1/2 c. heavy whipping cream

For serving:
Vanilla or macadamia nut ice cream


1.  Preheat the oven to 300 degrees.

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

3.  In a large bowl cream the butter and sugar using a mixer.  Add in the egg and mix for 1 minute.

4.  Add the dry ingredients into the mixing bowl and mix on low speed until everything is well combined.

5.  Using a spatula fold in the sour cream and vanilla.  Set aside.

6.  In a medium skillet over medium heat melt the 3 tablespoons of butter.  Add in the brown sugar and cinnamon and mix well.  Add in the pineapple and cook for 5 minutes or until the pineapple is covered in the sweet mixture.

7.  Spray 6 mini pineapple upside cake molds (or 8 large cupcake cups) with cooking spray.  Place 2 tablespoons of the pineapple mixture into each mold and then top with the cake mixture filling the mold 2/3 of the way full.

8.  Bake for 30-35 minutes or until the cakes are brown.  Remove from oven and cool on a wire rack for 10 minutes before removing them from the mold.

9.  In a saucepan over medium heat combine the butter, sugars, corn syrup, and cinnamon.  Bring the mixture to a boil.

10.  Add the rum to the boiling mixture and light on fire to burn off the alcohol.

11.  Remove from heat and stir in the heavy cream, mixing well.

12.  To serve the pineapple cake place the cake in the middle of a dessert plate.  Pour a few teaspoons of the rum sauce over top of the cake.  Serve with a scoop of ice cream.

This post linked to:
Sweet Tooth Friday, Foodie Friday, Shine on Fridays,
Create and Inspire, Sweets for a Saturday, Seasonal Inspiration

Sausage and Mushroom Stuffing

Last weekend on a whim I decided that I had to cook one of the frozen turkey breasts that has been in my freezer since Thanksgiving.  By sheer coincidence my parents decided to come down and visit that weekend.  I was a little nervous about cooking a turkey breast for them because I’ve never cooked a turkey or a turkey breast before. 

To go with the turkey I needed to find a stuffing recipe that was delicious but didn’t have too many spices in it because my mother doesn’t like anything spicy.  She does love mushrooms though so I thought a sausage and mushroom stuffing with a mild sausage would be perfect for the occasion.

The stuffing smelled delicious as it cooked up in the oven.  It was crunchy and had a lot of flavor from the sausage and mushrooms.  The rosemary, sage, and marjoram added a bit of flavor in the absence of the spice.  While I really enjoyed this stuffing, I think that my chorizo, red pepper, and cornbread is better.  My mom, dad, and husband all enjoyed this stuffing as well, but we all agreed the stuffing my mom puts in the turkey is better.

Sausage and Mushroom Stuffing  (adapted from Cooking Light  )

6 cups cubed bread (I used half white, half potato)

¾ lb. mild sausage

1 t. vegetable oil

2 c. finely chopped onion

1 c. chopped celery

1 (8 oz) package sliced mushrooms

1 t. sage

1 t. rosemary

1 t. parsley

½  t. marjoram

1 t. black pepper

1 ¼ c. chicken broth

1.     Preheat the oven to 250 degrees.  Place the bread in a single layer on a baking sheet.  Bake for one hour or until the bread is dry.  Remove from the oven and place in a 9 x 13 inch baking dish.

2.    Remove the casing from the sausage and cook in a skillet over medium high heat.  Heat until browned, stirring to crumble.  Place the sausage in a large bowl.

3.    Increase the oven temperature to 350 degrees.

4.    Heat the oil in the same skillet over medium heat.  Add in the onion, celery, and mushrooms.  Cook for 10 minutes or until the vegetables are tender.  Remove from heat and stir in the sage, rosemary, parsley, marjoram, and black pepper.  

5.    Add the onion mixture to the sausage and mix well.  Stir in the chicken broth and mix well to combine.

6.    Pour the onion and sausage mixture into the pan with the bread and mix well.  

7.    Cover and bake for 15 minutes.  Remove the foil and continue baking for 20-25 minutes or until the top is crispy.

This post linked to:
Frugal Food Thursdays,  Full Plate Thursdays,

Chicken with Mustard Cream Sauce

     Chicken is my favorite meat.  There's no doubt about it.  It is probably the only meat that we have every single week.  However, at times I find it difficult to find new ways of cooking it.  So I went browsing on Pintrest as I so often do and I found this delicious Chicken with Mustard Cream Sauce on Melissa's blog. 

     This is a great weeknight meal.  The chicken gets cooked in a skillet and then the creamy mustard sauce is made in the same skillet.  I am always concerned that the Dijon mustard is going to be too strong, but the half and half really mellows it out.  I served the chicken with mashed potatoes and poured a little of the extra mustard cream sauce on top of them as well.  Very tasty!

Chicken with Mustard-Cream Sauce  (adapted from I Was Born to Cook)
1 T. extra virgin olive oil
4 boneless, skinless chicken breasts
1 t. salt

1 t. black pepper

1/4 t. red pepper
1/3 c. dry white wine
1/2 c. fat free half and half
2 T. Dijon mustard
1 t. dried marjoram

1.  Heat the oil in a large skillet over medium high heat.  Sprinkle salt, black pepper, and red pepper on the chicken and add to the pan.   Cook 5-6 minutes on each side or until cooked through.  Remove the chicken from pan and set aside, keeping it warm.

2.  Pour he twine into the still hot skillet and whisk, stirring for about one minute.  Add in the half and half,mustard, and marjoram. Whisk until thickened, about 2 minutes.

3.  Pour any juice from the chicken into pan and stir together.  Put the chicken back in the sauce and turn to coat.

This post linked to:
What Makes You Say Mmmm, Totally Tasty Tuesdays, Tempt My Tummy Tuesday,   
What's Cooking Wednesday, Cast Party Wednesday,

Vegetarian Bolognese over Rigatoni: Meatless Monday

    I love making bolognese sauce but I hate the high fat and calorie content in the original version.  I've been looking for a version with more vegetables and less meat when I found a totally vegetarian version.  I was a little skeptical about carrots, onions, peppers, and mushrooms being thrown into the food processor before putting them in the sauce.  I thought that the sauce might be too smooth but it turned out wonderfully.

    The vegetables are only processed until they are finely chopped but not smooth.  Then the vegetables are mixed with red wine, herbs, and tomatoes.  The sauce ends up being chunky and flavorful.  If I didn't know it was vegetarian I would have thought there was meat in it.  This is the perfect sauce to get the kids (or other picky eaters) to eat more vegetables. 

Vegetarian Bolognese over Rigatoni  (adapted from Giada De Laurentiis)
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
2 T. olive oil
2 t. dried thyme
1 t. fresh chopped oregano
2 t. salt
1 t. black pepper
5 oz. assorted mushrooms, chopped
2 T. tomato paste
1 c. diced tomatoes in juice
1 c. hot water
1/2 c. red wine
1/2 c. ricotta cheese

1 lb. rigatoni pasta

1/4 c. Parmesan cheese

1.  Put the carrots, onion, bell pepper, and garlic in a food processor.  Pulse until the vegetables are finely chopped but still chunky.

2.  Put the olive oil in a large skillet over medium high heat.  Add the chopped vegetables, thyme, oregano, salt, and pepper.  Cook for 6-8 minutes or until vegetables are tender. 

3.  Add the mushrooms and tomato paste to the skillet and cook for 5 minutes, stirring occasionally.  Add in the hot water, tomatoes, and red wine.  Bring to a boil and then reduce heat to a simmer.  Allow to simmer for 15-20 mintues, stirring occasionally.

4.  Add in the ricotta cheese and stir until just combined.

5.  Cook the rigatoni according to package directions.  Reserve 1/2 cup pasta water and add to the vegetable bolognese.  Stir well to combine. 

6.  Put rigatoni on a plate, add the sauce, and top with Parmesan cheese.

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