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Showing posts from October 15, 2012

Apple Cider Cupcakes w/ Apple Butter Filling and Caramel Frosting

2 eggs, room temperature1 2/3 cup flour1 cup apple cider2/3 cup sugar1/2 cup butter, room temperature2 teaspoons baking powder1 teaspoon cinnamon1/2 teaspoon saltapple butter
Frosting: 1/4 cup light brown sugar10 tablespoon butter, divided1/3 cup heavy whipping cream8 ounces cream cheese, softened1/2 teaspoon vanilla extractDash of salt1 3/4 cups powdered sugar
Directions: Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly,…

Chocolate buttermilk cupcake

This chocolate buttermilk cupcake recipe comes straight from the Magnolia Bakery cookbook and the icing is a simple whipped chocolate ganache. Talk about comfort food.

Chocolate Buttermilk Cupcakes
adapted from "Magnolia Bakery Cookbook" by Jennifer Appel and Alyssa Torey

2 sticks butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda

In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 20 minutes.

Whipped Chocolate Ganache

100 grams heavy cream
125 grams bittersweet chocolate, finely chopped

Bring the heavy cream to a boil and pour over the chocolate. Mix slowly…

Roast Chicken Pasta with Sundried Tomatoes Recipe

Ingredients 1. 2 cups elbow or twirl noodles
2. 1 cup Monterrey Jack cheese, grated
3. ½ cup Parmesan cheese, grated
4. 2 cups roast chicken
5. 2 tablespoons olive oil
6. 2 cloves garlic, chopped
7. ½ cup portabella mushrooms, quartered
8. ¼ cup sundried tomatoes + 2 tablespoons packed oil
9. salt
10. pepper
11. 2 tablespoons fresh parsley to garnish, optional Instructions Cook elbow or twirl noodles according to package directions. Drain and pour into a large bowl along with the cheeses. Stir to combine and set aside.Drizzle olive oil into a large skillet or saute pan over medium heat. Add in garlic and mushrooms. Saute until mushrooms are just tender. Add in roast chicken and sundried tomatoes and heat throughout, about 3 minutes.Add ingredients from the saute pan to bowl with pasta. Toss to combine.Serve with salt and pepper to taste, drizzle of packed oil from sundried tomatoes, and a sprinkle of fresh parsley.

Boston Cream Cupcakes

Boston Cream Cupcakes 

1-1/2 cups flour
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 6 tbsp butter
- 3 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
1 packet instant vanilla pudding
- 1 cup milk
(Chocolate Ganache Glaze)
2/3 cups heavy whipping cream
- 3/4 cups chocolate chips
- 1 tbsp light corn syrup

1.Preheat oven to 350. Grease two muffin tins.
2. In a large microwaveable bowl, combine butter and milk. Microwave for about 1-2 minutes, or until butter is melted.
3. Add dry ingredients, and whisk until smooth.
4. Add eggs and vanilla, mixing well.
5. Spoon batter into muffin tins, keeping cups about half full.
6. Bake for 15 minutes.
7. Set aside and allow to cool completely. Then, using a serrated knife, slice each cupcake in half horizontally
8. In a small bowl, mix 1 packet vanilla pudding + cold milk, stirring until thick.
9. Spoon some filling onto the bottom half of a cupcake, then place the top back on, pressing down ge…

Mexican Lasagna

Mexican Lasagna

Ingredients 1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant ½ cup chopped cilantro, plus more for garnish
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. cumin
1 (28 oz.) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack)
Hot sauce
DirectionsPreheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with about one quarter of the …

Lemon Garlic Brussels Sprouts

This is easy and fast recipe for delicious brussel sprouts. You can find it in any store in this time of year. Best thing is they are really little things. You can serve this dish by it self or with some roasted chicken.
Ingredients 2 lb Brussel Sprouts 4 tbsp olive oil 5 cloves garlic, minced 1 lemon, juiced and zested 3 tbsp gruyere, grated sea salt pepper
Instructions Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

Chicken Enchilada Dip Rollups

Source:Cook Like a Champion

2 8-oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used the zester for this. A garlic press would work nicely, as well.)
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

-Mix cheeses together until well blended.
-Add all remaining ingredients and mix well.
-Cover and refrigerate for at least one hour.
-Place one heaping spoonful onto tortilla.
-Spread to edges using a metal spatula.
-Roll and cut into slices.

Zucchini Noodles with Pesto & Pine Nuts


3 large zucchini (about 2 ½ pounds)*
2 tablespoons homemade or store-bought Pesto, best quality
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pine nuts or chopped walnuts, toasted until golden**
Salt and freshly ground black pepper to taste
2 teaspoons extra virgin olive oil


1. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.

2. Lightly coat a non-stick pan with olive oil and heat to medium-high heat. Add the zucchini “noodles” to pan and gently stir for about 1-2 minutes, until just al dente.

3. In a medium bowl, combine the cooked zucchini, pesto sauce, Parmesan cheese and toasted nuts. Season with salt and pepper to taste (be sure to add enough salt to bring out all the flavors), then serve.

*Be sure to get the largest zucchini possible; it makes for nicer ribbons.
**To toast nuts, preheat toaster oven or oven to 350 degrees. Toast until …

Baked Chicken Parmesan


4 (8 oz) chicken breast halves, sliced in half to make 83/4 cup seasoned breadcrumbs (I used whole wheat)1/4 cup grated Parmesan cheese2 tbsp butter, melted (or olive oil)3/4 cup reduced fat mozzarella cheese (I used Polly-o)1 cup marinara or Filetto di Pomodoro
cooking spray
Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.


Eggs Benedict with Foolproof Hollandaise Sauce

Eggs Benedict
recipe from Cook's Country
Best Country Recipes Magazine 2010

2 tablespoons white vinegar
1 teaspoon salt
12 large eggs
6 english muffins, split & toasted
12 slices Canadian bacon
1 recipe for Foolproof Hollandaise

Fill a large 12 inch skillet nearly to the rim with water. Add the vinegar and salt and bring to a boil over high heat. Once it comes to a boil, remove off heat.

Crack an egg into a small bowl and one at a time, carefully pour the egg into the skillet. Repeat with the remaining eggs,being careful not to crowd the pan. (You may want to only poach 6 eggs at a time to avoid crowding.)

Once your eggs are in the skillet, cover the pan and poach the eggs until whites are set but yolks are slightly runny, about 5-7 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

Meanwhile, preheat your broiler. Arrange your toasted English muffins, split side up, on a baking sheet and place a slice of bacon on each. Broil until they begi…