Strawberry Lemonade Cupcakes

One of my favorite cake and cupcake blogs is Half Baked. They have such delicious looking posts.  I always get a craving when I read their blog.  Yum!  When I saw their post on Strawberry Lemonade Cupcakes I practically dropped everything and ran to the kitchen.  They turned out fantastic.  Everyone at work thought so too. I would highly recommend these for any summer party or BBQ. Here's a link to their recipe and pictures.  Beware: they may create the desire to bite the screen!

Strawberry Lemonade Cupcakes

{makes 24 cupcakes}

Recipe from Half Baked

For the cake:

2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup lemonade powder mix (I used Country Time)
1 cup milk
3 Tbsp lemon juice (juice of 1 lemon)
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla
lemonheads (optional)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top.

For the frosting:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 3-4 strawberries)
1 tsp lemon zest

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.

Roasted Banana Cupcakes with Honey-Cinnamon Frosting

I love bananas.  I don't eat them on a regular basis, but I just LOVE to bake with them.  The other day at the grocery store I scored a huge bag of about 12 "ripe" bananas for a whopping $0.99!!!  SCORE!!!


I had plans of making some delicious banana nut muffins just like OtisSpukmeyer's. 


Fast foward a few days to yesterday.  I got home from work, opened the door and the banana smell hit me in the face.  Oops, looks like they've sat a bit too long.  My first thought was to make the muffins or some bread loaves (my second banana baking favorite).  I totally changed my mind when I opened my cabinet full of cookbooks and saw Martha's Cupcake book and knew there just had to be something Banana in there.

As soon as I read through the recipe I thought to myself "Oh Martha, you've really done it this time!"

Martha Stewart’s Roasted Banana Cupcakes

yield: ~16 cupcakes

Ingredients:

Batter

• 3 ripe bananas, plus 1 to 2 more for garnish
• 3/4 cup sugar
• 2 cups cake flour (not self-rising), sifted
• 3 large eggs, separated
• 1/2 teaspoon baking soda
• 1/2 cup sour cream1/2 teaspoon
• baking powder
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature

Honey-Cinnamon Frosting

• 2 1/2 cups confectioners’ sugar, sifted
• 1/4 teaspoon ground cinnamon (I used more like 1/2 teaspoon)
• 2 tablespoons honey
• 1 cup (2 sticks) unsalted butter, room temperature

Process:

1. Preheat oven to 400 degrees F. Line standard muffin tins with paper liners.
2. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken).
3. While bananas are roasting, sift together together cake flour, baking soda, baking powder and salt.
4. Remove bananas from oven and let cool. Peel carefully into a medium-size bowl and mash.
5. Reduce oven temperature to 350 degrees F.
6. With an electric mixer on medium–high speed, cream butter and sugar until pale and fluffy (~5 minutes). Add egg yolks slowly, beating until each is incorporated and scraping down sides of bowl as needed.
7. Add roasted bananas, beat to combine.
8. Add flour mixture in three batches, alternating with two additions of sour cream, beating until just combined after each. Beat in vanilla.
9. In another bowl, whisk egg whites to soft peaks.
10. Fold 1/3 of whites into batter to lighten. Gently fold in remaining whites in two batches.
11. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
12. Cool cupcakes completely on wire racks before frosting.

Frosting:

1. Using an electric mixer, beat all ingredients until smooth. Feel free to add some extra honey or cinnamon to taste.
2. Garnish with slices of banana (roasted or raw)

Yeah, I know what you're thinking, they are a lot of work.  Its true, they take quite a while.  But the roasted banana flavor makes them totally worth it!  One great thing about this recipe is that they can be frozen (unfrosted) up to 2 months or stored up to 3 days at room temperature. That is only if they last that long.  I know mine didn't!

Summer Citrus Sparkles

I saw this recipe from Bakingdom a few weeks back and knew I just HAD to make them.  I'm a huge fan of citrus foods and drinks.  I just LOVE the way lemon and lime smell up the kitchen and the whole house! These citrus sparkles were a huge hit at a family gathering over the weekend.  I just know I'll be making them again before summer ends. This time we didn't use the glaze, but I know that next time it'll be a must. Enjoy!

Summer Citrus Sparkles 
Makes 2 dozen
Ingredients

FOR THE CITRUS SUGAR (excellent in tea!)
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest

FOR THE COOKIES
1 1/2 to 2 cups all-purpose flour
1/2 teaspoon baking soda (for vegan/dairy free, replace with 1 tablespoon corn starch)
1/4 teaspoon baking powder (for vegan/dairy free version, increase to 1/2 teaspoon)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature (margarine for vegan/dairy free)
3/4 cup sugar
1 egg (for vegan/dairy free, replace with 3 tablespoons almond or soy milk)
1 1/2 teaspoons finely grated lemon zest
1 1/2 teaspoons finely grated lime zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons fresh lime juice
1/2 teaspoon vanilla

To make the sugar: Combine the sugar and both zest in a small bowl until the zest is evenly distributed; set aside.

To make the cookies: In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix until combined, then stir in both zests and juices, as well as the vanilla. Once everything is combined, sprinkle half of the flour mixture over the top and gently mix in. Add the remaining flour mixture, mixing until no streaks of flour remain. If the dough is very sticky, add more flour, as needed, until the dough is barely tacky. Cover and refrigerate for at least 30 minutes.

Line baking sheet(s) with parchment paper or Silpat mats. Once the dough is chilled, preheat oven to 350 degrees. Roll one tablespoon portions of dough into balls. Roll each dough ball in the citrus sugar to coat it completely, then evenly space the cookies on the prepared baking sheet(s). Bake for 12 to 15 minutes, until the edges turn light golden brown. Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire cooling rack. Cool completely before serving.

Glaze Variation (I prefer them this way, but there is more work involved)

FOR THE GLAZE
1/4 cup sugar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice

Make the citrus sugar and the cookie dough the same way. **Do not roll the cookies in the sugar before baking.**

While the cookies are baking, combine the sugar and the juices in a small saucepan set over medium heat, bring to a simmer. Stir occasionally to dissolve the sugar and continue simmering until the mixture becomes syrupy.

Once the cookies have cooled for at least 5 minutes, generously brush the tops of the muffins with the citrus glaze. Once all of the cookies are glazed, dip each one into the citrus sugar, being sure to get them covered well.

Recipe by Darla

Chocolate-Covered Cherry Delights

One of my favorite things of all times is chocolate covered cherries. My mom always used to get them for Valentine's Day from my Dad.  I love them at Christmas time and I usually stock up on them to eat year-round.  They are so delish!

Cordial Cherries

I was so excited when I found them in cookie form.  Thanks to the Hannah Swensen Mystery series, I found this recipe in Joanne Fluke's 1st book: Chocolate Chip Cookie Murder.

Chocolate-Covered Cherry Delights
Joanne Fluke, Chocolate Chip Cookie Murder


Preheat oven to 350 degrees F., rack in the middle position.


1 cup melted butter (2 sticks)
2 cups white sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour (not sifted)
2 small, 10-oz. jars of maraschino cherries***
1 pkg. chocolate chips (6 oz. pkg. - 2 cups)
1/2 cup condensed sweetened milk


Melt butter and mix in sugar. Let mixture cool and add eggs. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, and cocoa, stirring after each addition. Add flour and mix well.  (Dough will be stiff and a bit crumbly.)


Drain cherries and remove stems, reserve juice.


Pat dough into walnut-sized balls with your fingers. Place on greased cookie sheet, 12 to a standard sheet. Press down in center with thumb to make a deep indentation. (if the health board's around, use the bowl of a small spoon!) Place one cherry in each indentation.


In a saucepan over simmering water (double boiler) combine the chocolate chips and the condensed milk. Heat on low until the chips are melted. (You can also do this in the microwave, but you'll have to keep zapping it to keep it from hardening.)


Add approx.1/8 cup of the reserved cherry juice and stir to a thick sauce. If sauce is too thick, add more juice in small increments. (Test it with a teaspoon. If it doesn't glob of, it's too thick.)


Spoon the sauce over the center of each cookie just enough to cover each cherry. Make sure it doesn't drip down the sides.


Bake at 350 degrees F. for 10 to 12 minutes. Let cool on cookie sheet for 2 minutes, then remove to rack to finish cooling.


***For those who don't like cherries, substitute well-drained pineapple tidbits, using the juice to thin the frosting. You can also use pecan halves or macadamia nuts and thin the frosting with cold coffee or water. If you don't have anything to go on top, just glob the chocolate mixture into the indentations. That's good too.


Yield: 7 to 8 dozen, depending on cookie size.

Twin Chocolate Delights - Hannah Swensen Style

I've been playing around with more of Hannah's recipes. I'm not cooking them in the order I read them, but I'm having a great time picking and choosing according to my mood.  This recipe was tasty and didn't stay around my house for long.

Twin Chocolate Delights
Joanne Fluke, Blueberry Muffin Murder

Preheat oven to 350 degrees F, rack in the middle position.

1 cup butter (2 sticks - melted)
2-1/2 cups white sugar
1/2 cup cocoa (unsweetened, for baking)
2 teaspoons baking soda
1 teaspoons alt
2 teaspoons vanilla
4 beaten eggs
3 cups flour
1 cup chopped nuts (optional)
2 cups chocolate chips

Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, and vanilla and stir until smooth. Add the beaten eggs and stir thoroughly. Mix in the flour, the chopped nuts (if you want them), and then the chocolate chips.

Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.)

Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.

Margarita Cupcakes

I love margaritas! They're just so delicious!  I saw a bunch of margarita cupcake recipes around cinco de mayo so I thought I'd try one.  They turned out so delicious!  I halved the recipe since I really don't need to eat 24 cupcakes myself and I don't think my boss would be so happy if I brought them to work.  They were delicious   Definatley worth the work put in! 
Here's the recipe:


Margarita Cupcakes
From Beantown Baker
Makes 24


Cupcakes
2 1/4 cups (9 ounces) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk 
4 egg whites
1 1/2 cups (10 1/2 ounces) sugar
2 tsp grated lime zest
1 stick (8 Tbsp or 4 ounces) unsalted butter, at room temperature
1 tsp lime juice
1/4 cup tequila

Center a rack in the oven and preheat the oven to 350 degrees F. Prepare 2 muffin pans with cupcake liners.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lime zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. 

Beat in the lime juice, then add one third of the flour mixture, still beating on medium speed. 

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.

Divide the batter into the cupcake liners. Bake for 20-25 minutes, or until the cupcakes are well risen and springy to the touch. Transfer to cooling racks and cool for about 5 minutes, then remove cupcakes from the pans and cool completely. Once cupcakes have cooled, brush the top of each cupcake with a 1/2 tsp of tequila.

Frosting
2 sticks of butter, room temperature
2 lbs (8 cups) powdered sugar
1/4 cup tequila
Zest of 2 limes
pinch of salt

Add butter to the bowl of a stand mixer, beat until light.

Add half the tequila, lime zest and salt, mix.

Add powdered sugar 1/2 cup at a time, mixing well and scraping down sides as necessary. 

Continue to add sugar and tequila as necessary.

Pecan Chews

Pecan Chews
Joanne Fluke, Chocolate Chip Cookie Murder


Preheat oven to 350 degrees F., rack in the middle position.


1 cup butter (2 sticks, 1/2 pound)
3 cups brown sugar***
4 eggs, beaten (with a fork is fine)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons vanilla
2 cups finely chopped pecans
4 cups flour


Melt butter and add brown sugar. Mix well and let cool. Add beaten egg and mix. Add salt, baking soda, vanilla, and nuts. Mix well. Add flour and mix until flour is thoroughly distributed.


Form dough into balls with your fingers. (Make them the size of a walnut with a shell.) Place them on a greased cookie sheet, 12 to a standard sheet. Press them down with a spatula. (Spray it with Pam first, or grease it.)


Bake at 350 degrees F. for 10 to 12 minutes. Let cookies set up on sheet for one minute, then remove them to a wire rack to finish cooling.


***There's no need to keep brown sugar in stock. It can be easily made with white sugar and molasses, 1/8 cup molasses for every 3 cups of white sugar. (That's how they manufacture it, really. And it'll save you from having to deal witho all those lumps.) Just add the molasses to the white sugar and stir until thoroughly and evenly mixed in.


Yield: 8 to 10 dozen, depending on cookie size.

Chicken Divan, Lightened Up

I've had quite the busy last week and haven't been around my kitchen.  It's really hard to eat heathy when you're not cooking!  I found this recipe on Gina's Skinny Recipes where I'll probably be getting lots of my recipes from.  Her site is full of delicious looking healthy recipes that are best of all EASY!

Chicken Divan
adapted from Gina's Chicken Divan, Lightened Up
Servings: 6

• 1-1/2 lbs broccoli (3 large heads) chopped
• 24 oz boneless skinless chicken breasts (or 18 oz cooked)
• salt and fresh ground pepper
• 1 tbsp butter
• 2 tsp extra virgin olive oil
• 3 cloves garlic, pressed
• 2 tbsp shallots, minced
• 4 tbsp flour
• 1 cup fat free chicken broth
• 1 cup fat free milk
• 2 oz white wine
• 6 oz shredded reduced-fat swiss
• 1/4 cup grated parmesan cheese
• 1/4 cup breadrumbs
• cooking spray

1. Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
2. Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
3. Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
4. Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.
5. Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs. Spray a little oil on top.
6. Bake 30 minutes, serve hot.

Chocolate Chip Cookie Murder Recipe #1 - Chocolate Chip Crunch Cookies

I started reading this book last week and came across my first recipe while reading.  They turned out delicious and my taste-tester husband LOVED them! Enjoy!

Chocolate Chip Crunch Cookies

Joanne Fluke, Chocolate Chip Cookie Murder

Preheat oven to 375 degrees F, rack in the middle position.

1 cup butter (2 sticks, melted)

1 cup white sugar

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons vanilla

2 beaten eggs (you can beat them up with a fork)

2-1/2 cups flour (not sifted)

2 cups crushed corn flakes (just crush them with your hands)

1 to 2 cups chocolate chips

Melt butter, add the sugars and stir.  Add soda, salt vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.

Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula.

Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, them remove to a wire rack until they're completely cool. (The rack is important--it makes them crisp.)

Yield: 6 to 8 dozen, depending on cookie size.

Hannah's Note: If these cookies spread out too much in the oven, reduce temp. to 350 degrees F and do not flatten before baking.

dijon-crusted chicken breasts

My mom gave me a subscription to Taste of Home magazine which I usually end up stealing from here house when I go visit.  Joe and I tried out a recipe from our 1st issue!  It turned out fantastic!  We ate our dijon-crusted chicken breasts with some leftover homemade mashed potatoes from the weekend.  Yum!

dijon-crusted chicken breasts
from: tasteofhome magazine December & January 2011 issue

Prep/Total Time: 25 min.
Yield: 4 servings

1/3 cup dry bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. Italian Seasoning
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves (4 oz. each)
2 Tbsp. Dijon Mustard
1 tsp. olive oil
1 tsp. reduced-fat margarine

Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.

In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.

Nutrition Facts: 1 chicken breast half equals 169 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 6 g carbohydrate, trace fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat

Chocolate Rolo Pretzels

These are my favorite treat to make any time of the year.  They are delicious with pecans on top and even taste like turtles.

Chocolate Rolo Pretzels

Source: I got the recipe from my mom who got it from someone else

Ingredients

• Bag of Mini twist pretzels
• Bag of Rolo
• M&Ms or Pecans


Instructions
1. Preheat the oven to 350°F.
2. Place the pretzels flat onto a cookie sheet
3. Unwrap rolo candies and place one in the center of each pretzel
4. Place in preheated oven 1 to 2 minutes, until rolos are solf. Remove from oven and place one candy-coated chocolate in the center of each pretzel.
5. Chill until set. Store in a sealed container for up to 2 weeks.

Raspberry Pinwheels

Raspberry Pinwheels

Makes 54 cookies
Hands-On Time: 30m
Total Time: 2hr 30m
Note: Total time includes cooling.

Ingredients
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 8-ounce bar cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour, plus more for the work surface
• 1/2 cup seedless raspberry jam
• 1 large egg, beaten
• 2 tablespoons turbinado sugar or coarse sanding sugar

Directions
1. Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated.
2. Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.
3. On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough.
4. Heat oven to 350° F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
5. Store at room temperature for up to 1 week.

Christmas Cookies: Palmiers

Palmiers
Source: The Great Christmas Cookie Swap Cookbook - Good Housekeeping
Active: 35 min
Refrigerate: Overnight then 2 hours
Bake: 15 min per batch
Serves: 112 cookies

Ingredients
• 1-1/2 cups butter (3 sticks), cut into pieces
• 3 cups all-purpose flour
• 3/4 cup sour cream
• 1 cup sugar


Instructions

1. In large bowl, with pastry blender or two knives used scissor-fashion, cut butter into flour until mixture resembles course crumbs. Stir in sour cream. On lightly floured surface, knead dough just until it holds together; flatten into 8" by 6" rectangle. Wrap tightly in plastic wrap and refrigerate overnight.
2. Preheat oven to 400° F. Sprinkle 1/2 cup sugar evenly over work surface. Cut dough in half. With lightly floured rolling pin, on sugared surface, roll 1 piece of dough into 14-inch square; keep remaining dough refrigerated. Using side of your hand, make indentation along center of dough. Starting at one side, tightly roll up dough to indentation. Roll up other side of dough until it meets first roll, incorporating as much sugar as possible into dough; refrigerate for 2 hours or up to 3 days. Repeat with remaining piece of dough and remaining 1/2 cup of sugar.
3. With serrated knife, cut one dough scroll crosswise into 1/4-inch-thick slices. (Refrigerate if too soft to slice.) Place slices, 2 inches apart, on two ungreased large cookie sheets.
4. Bake 10 minutes. With wide metal spatula, carefully turn cookies over. Rotate cookie sheets between upper and lower racks and bake until cookies are deep golden, about 5 minutes longer. Cool 1 minute on cookie sheets, then, with wide metal spatula, transfer cookies to wire racks to cool completely. Repeat slicing, baking, and cooling with the remaining dough scroll.

Peanut Butter Blossoms

Peanut Butter Blossom Cookies
Source: Better Homes and Gardens

Makes: about 54 cookies
Prep: 25 minutes
Bake: 10 minutes

Ingredients
• 1/2  cup  shortening
• 1/2  cup  peanut butter
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 1  teaspoon  baking powder
• 1/8  teaspoon  baking soda
• 1    egg
• 2  tablespoons  milk
• 1  teaspoon  vanilla
• 1-3/4  cup  all-purpose flour
• 1/4  cup  granulated sugar
• 54    milk chocolate kisses or stars

Directions
1. In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer cookies to a wire rack; let cool.

Creme de Menthe Cheesecake

I have spent almost every moment the past few weeks in the kitchen.  I prepared treats for our Holiday Party that we had on December 11th and made enough to take home for Christmas to share with our families.  I got up really early one Saturday morning and  baked the Creme de Menthe Cheesecake.  This is only the 2nd cheesecake I've ever made.  It was pretty easy but next time I'll probably crush the creme-filled chocolate sandwich cookies a bit more.  My crust didn't seem very solid before I put the filling in but it turned out really good. I'll be sharing my other baking recipes in the next week or so.  Enjoy!


Creme de Menthe Cheesecake
from the Pampered Chef, Ltd.

Crust and Filling
14-16 creme-filled chocolate sandwich cookies (1 1/4 cups finely crushed)
4 pkg (8 oz) cream cheese, softened
1 cup sugar
4 tbsp all-purpose flour, divided
1/2 tsp Double-Strength Vanilla
4 eggs, room temperature
1/2 cup sour cream
8-12 drops green food coloring (optional)
2 pkg (4.67 oz each) crème de menthe chocolate candies, unwrapped, divided (about 56 candies total)

Topping
3/4 cup semi-sweet chocolate morsels
1 1/2 cups thawed frozen whipped topping
7 crème de menthe chocolate candies (reserved from filling)

Directions:
1. Preheat oven to 325°F. For crust, lightly spray sides of a springform pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. pieces of parchment paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to a cooling rack.
2. For filling, place cream cheese, sugar, 3 tbsp of the flour and vanilla into 4-qt. mixing bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
3. Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 tbsp flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
4. For topping, place chocolate morsels, whipped topping and reserved candies into a microwave safe bowl on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake using Small Spreader. Refrigerate 4 hours or overnight.

Yield: 16 servings

Zesty Ravioli Skillet

So I posted yesterday about my recipe desaster.  Hubby asked me to "make that ravioli thing for dinner that had spinach and was kinda spicy".  After much searching I found the recipe in one of my beloved Pampered Chef Seasons Best Cookbooks.   It yet again turned out delicious.  This is definately going to be a more regular dish on our table.   There was even enough for us to have for lunch today *bonus!*.

Zesty Ravioli Skillet
adapted from The Pampered Chef, Ltd.

Ingredients:
4 cups loosely packed fresh baby spinach leaves
6 oz shredded Motzerella cheese
1 tbsp olive oil
1 small jalapeño pepper, seeded
4 garlic cloves, pressed
2 cans (14.5 oz each) diced tomatoes with onions, undrained
1/2 tsp salt
1/2 tsp ground black pepper
1 pkg (24 oz) small frozen cheese ravioli (about 65)
1/3 cup heavy whipping cream

Directions:
1. Wash spinach; drain. Set aside spinach and cheese.
2. Add oil to a 12-in. skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet; cook and stir 15-20 seconds or until fragrant.
3. Add tomatoes, salt and black pepper to skillet; cook and stir with spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.
4. Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted.

Yield: 8 servings

Recipe Disaster

Well, it's official, I must blog more.

I need to do a better job at keeping track of the recipes I make.  Espeically if we like them!  Hubby just asked me to make "that spinach ravioli dish that's kinda spicy" for dinner tonight.  I guess I know what I'm going to be doing after work today....tearing apart my cookbook cabinet in search of the recipe. 

Note to self:  if the recipe is posted on this blog like intended to be, it won't be hard to find next time Hubby wants to eat it.

Zesty Italian Tortellini Soup

Zesty Italian Tortellini Soup Recipe:

- 1 pound freshly ground Italian sausage

- 1 sweet onion, chopped
- 2 cloves garlic, chopped
- 6 cups beef broth
- 14 ounces can diced tomatoes
- 1 cup tomato sauce
- 1 small yellow zucchini, sliced
- 1 small green zucchini, sliced
- 1 sweet green pepper, chopped
- 1/3 cup red wine
- 1 teaspoon ground oregano
- 1 tablespoon crushed sweet basil
- 16 ounces frozen cheese tortellini
salt and pepper to taste
garnish: freshly grated parmesan cheese

1. In heavy skillet, over medium heat, brown sausage. Set aside browned meat. In same skillet, brown onion and garlic until soft and lightly golden brown.
2. In the soup pot, add beef broth, browned sausage, tomatoes, tomato sauce, zucchini, carrot, green pepper, and wine. Cover and simmer 40 minutes.
3. Turn heat to medium, add seasonings, and tortellini. Cook 10 to 15 minutes.
4. Season to taste. Serve hot and garnish with cheese, if desired.