I am a busy working mom with 2 hungry boys (3 if you count my husband). Here are some of my thoughts and favorite recipes... enjoy!
Saturday, January 31, 2009
Perfect Party Cake
Ingredients For Cake
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
8 tablespoons unsalted butter, softened
1/2 teaspoon lemon extract
For Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, room temperature
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For Assembly
1 cup raspberry preserves, stirred until spreadable
1 1/2 cups shredded white chocolate flakes
Directions
Prepare the cake layers: Preheat the oven to 350F degrees and place a rack in the center. Butter two 9-inch cake pans and line the bottoms with parchment paper. Wisk together buttermilk and eggs and set aside.
In a large bowl sift together the flour, baking powder and salt. Use an electric mixer to mix in the sugar and the lemon zest until well-combined and fragrant. Beat in the butter and extract. While mixing gradually pour in the buttermilk mixture and mix for a good 2 minutes. Divide the batter between the two pans and bake for 30-35 minutes, or until a cake tester inserted into the center emerges clean.
Transfer the cakes to a cooling rack and cool for 5 minutes. Run a knife around the sides of the cakes, unmold them onto the rack, and peel off the parchment. Cool completely.
Prepare the buttercream: Place the sugar and egg whites in the bowl of an electric mixer or another large heatproof bowl. Fit the bowl over a pan of simmering water and whisk constantly until the sugar dissolves and the mixture feels hot to the touch, about 3 minutes. Remove the bowl from the heat.
Using the whisk attachment, beat the mixture on medium speed until it has cooled, about 5 minutes. Switch to the paddle attachment and add the butter, one stick at a time, beating until smooth. Once all of the butter has been added, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time, the buttercream may curdle or separate--just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice and then add the vanilla. The buttercream will be smooth and velvety. You will know it’s done when it stiffens up. You will notice the mixer beaters going through the icing and the icing will stay in the stiff peaks and not fall. Just keep mixing it, it will eventually stiffen up!
Assemble the cake: Using a sharp serrated knife, slice each layer horizontally in half. Put one layer, cut side up, on a cardboard cake round or cake plate. Spread it with 1/3 of the raspberry preserves. Cover the jam evenly with 1/4 of the buttercream. Top with another layer, spread with the preserves and the buttercream, and do the same with a third layer. Place the last layer, cut side down, on top of the cake. Use the remaining buttercream to frost the sides and the top. Press the white chocolate flakes into the frosting, patting it gently on the sides and the top. Store in the refrigerator up to 2 days or in freezer for up to 2 months.
Thursday, January 29, 2009
Roasted Garlic Mashed Potatoes
Random Note... I did Pilates with Kathy the drill sergeant last night. Kathy had us do this balancing act while pumping our arms; it sounded something like this…
Carrie: I’m dying
Kathy: Only a couple more ladies
Carrie: How many more?
Kathy: forty
Carrie: FORTY!!! How about four!!
… this morning I woke up, inspected my body and told Justin that I think I have a hernia, he laughed and said “exercise has been known to make you sore, I think you’ll live Carrie”. He was right, I “lived” but I think I’ll stick to the elliptical; my stomach muscles don’t feel like they are residing outside my body when I use the elliptical, lol!
Ingredients
1 head of garlic
1 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and pepper
Directions for roasting garlic
This was my first attempt at roasting garlic and I can honestly say that it was very easy and anyone can do it (yes, even you)! You take the whole garlic bulb and chop off the top. Lay a piece of foil out and place the garlic in the middle and drizzle with olive oil. Then wrap the foil around the garlic covering it (I just wrapped my foil around the garlic like I was wrapping a present). Place in a 450 oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
Directions for mashed potatoes
Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Monday, January 26, 2009
Twilight Pie
So for this Twilight Pie I used the Marshmallow Mermaid pie recipe (I thought the white cream with chocolate flakes would appear like the inside of an apple... white with black seeds), a mini graham cracker pie crust, red sprinkles, and a pretzel for the stem of the apple.
Marshmallow Mermaid Pie
Ingredients
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted (I omited this since my family doesn't like cocconut)
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
Directions
1. Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.
2. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.
3. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (15-30 minutes.)
4. In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.
5. Top with mini marshmallows, maraschino cherries and rainbow sprinkles
Saturday, January 24, 2009
Spicy Honey Chicken
On a separate note please pray for my school. A pipe burst last night and there is extensive damage. I should be happy school is canceled for awhile but I feel terrible that such an awful thing happened at such a wonderful place!
Ingredients
The recipe called for 8 boneless skinless chicken thighs, but we used 4 skinless boneless chicken breasts
Rub:
2 teaspoons Garlic Powder
2 teaspoons Chili Powder
1 teaspoons Salt
1 teaspoons Ground Cumin
1 teaspoons Paprika
1/4-1/2 teaspoons Cayenne pepper (depending on how hot you like it)
Glaze:
6 Tablespoons Honey
2 Tablespoons Cider Vinegar
Directions
Combine first 6 ingredients (all the spices) in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Toss chicken with spice rub to coat all sides well. Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.Combine honey and vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize. You can also cook this under the broiler if you don’t have a BBQ or the weather is bad.
Wednesday, January 21, 2009
Kandy Kakes
Ingredients
4 eggs
2 cups sugar
1 teaspoon baking soda
1 cup scalded milk (2 1/2 mins in microwave)
1 teaspoon vanilla
2 tablespoons butter
2 cups flour
12 ounces creamy peanut butter
16 ounces milk chocolate
Directions
Beat together all ingredients but chocolate and peanut butter. Pour batter into greased and floured jelly roll pan (17x10 3/4). Bake 20-25 mins in preheated 350 degree oven. Spread peanut butter over hot cake. Refrigerate until firm. Melt chocolate in double boiler. Spread over peanut butter. Refrigerate again until firm. Bring to room temperature and cut into squares.
Monday, January 19, 2009
Parmesan Scalloped Potatoes
Ingredients
2 lbs. russet potatoes, peeled and cut into 1/8-inch slices
1 1/2 cups heavy cream
1 teaspoon Italian seasoning
2 minced garlic cloves
1-2 tablespoons butter
Salt and freshly ground pepper
1/2 cup gated parmesan
Directions
Preheat oven to 375. In a saucepan, heat cream with Italian seasoning, and garlic.
While cream is heating, butter a casserole dish. Place a layer of potato in overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered for 45 minutes.
Saturday, January 17, 2009
Hawaiian BBQ Chicken Sandwich
Ingredients
Buns (we prefer Sara Lee White Bakery Buns found in the hamburger bun aisle at our supermarket)
Skinless boneless chicken breast
Olive or vegetable oil
Salt and pepper
BBQ sauce
Pineapple slices
Directions
Follow the same cooking directions as the Cajun Chicken Sandwich. Flatten the chicken breast and salt and pepper both sides. Put a tablespoon of oil in a skillet on high heat. When the skillet is hot add the chicken and let it cook 2-4 minutes on each side. When the chicken is done take it out and smother it with BBQ sauce. I put the pineapple slices in the hot skillet to warm them. Put the BBQ chicken and pineapple slices on toasted buns and serve!
Thursday, January 15, 2009
Cajun Chicken Sandwich
We love eating chicken sandwiches! Over the next week I am going to post our favorites. Cajun Chicken Sandwich is Justin and Andrew’s favorite (I have to admit that I love it too)! I am sure you have gone to a grill and bar and ordered a chicken sandwich for $5-$10, it’s crazy! You can make the same sandwich at home in 10 minutes for much cheaper, and if you follow these directions it will taste just as good, promise!!
Ingredients
Buns (we prefer Sara Lee White Bakery Buns found in the hamburger bun aisle at our supermarket)
Skinless boneless chicken breast
Cajun Seasoning
Salt (most important ingredient, don’t forget it!)
Butter spread
Olive or vegetable oil
Sliced cheese (we prefer provolone slices)
Directions
Loosely wrap the chicken breast in plastic wrap and beat it flat with a rolling pin (Carrie’s preference) or skillet (Justin’s preference). I have no sense of measurement but you want the chicken about 1/4 to 1/2 inch thick.
Put a tablespoon of oil in your skillet and set your stove on high heat, you want the pan really hot before you put the chicken in so it will give it a nice sear. Unwrap the beaten chicken and sprinkle Cajun seasoning and salt on both sides. When you see steam/smoke rising off the oil in the skillet it’s hot enough to add the chicken.
Put the seasoned chicken in the skillet. Leave it alone while it cooks, letting it cook for 2-4 minutes on each side.
While the chicken is cooking smear the butter spread on the inside of your buns and place them butter side up on a cookie sheet. Now you need to toast them in the oven. I set the oven to broil and they toast up in 1-2 minutes. I then add a slice of cheese to one side of the buns and stick it back in for 30 seconds to let it melt.
Since the chicken is so thin it will be done in 5-10 minutes, it will be very juicy with a beautifully colored sear. As soon as the chicken and buns are ready assemble your sandwich and eat immediately. The sandwich is very good just like this but you can also add a condiment. Justin mixes mustard, spicy brown mustard, and honey creating a spicy honey mustard, he likes on his Cajun Chicken Sandwich. I like my Cajun Chicken Sandwich with some lettuce and tomato. Andrew likes his plain. It’s all personal preference at this point!
Monday, January 12, 2009
Bombsicle
**Hiccup**
Ingredients (my measurements aren't exact, do what tastes good to you)
1/4 cup UV Blue Raspberry Vodka
1 cup lemonade
Ice cubes
Optional- blue sprinkles
Directions
Pour the UV Blue and lemonade into a glass with ice, stir and serve. Cover the rim with blue sprinkles for garnish.
Saturday, January 10, 2009
Betty Crocker’s Macaroni and Cheese
In our quest to find that perfect potluck macaroni and cheese I couldn’t go without trying Betty Crocker’s Macaroni and Cheese! We were all excited because we knew it had to be good! I learned my lesson from The Lady’s Mac so I put this macaroni and cheese in a much deeper dish. It was very gooey and creamy and after the first bite we looked at each other and laughed. This macaroni and cheese tastes exactly like Stouffer’s Macaroni and Cheese.
Seriously, if you took a blind bite of each you wouldn’t be able to tell the difference! The boys were thrilled because they love Stouffer’s Mac and Cheese, Justin and I love it too but personally I would prefer to stick a frozen box in the oven to cooking in the kitchen for an hour. So this isn’t a recipe I will make again because I’ll buy the easier Stouffer’s version in the freezer section of my grocery store, but I would suggest this macaroni and cheese to anyone who doesn’t have Stouffer’s! It truly is THE BEST macaroni and cheese!
Ingredients
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)
Directions
Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered at 350 for 20 to 25 minutes or until bubbly.
Thursday, January 8, 2009
Easy Buttercream Frosting
Don’t let my excitement for my cupcake courier distract you from this frosting. It is easily my favorite frosting and dangerously delicious! I made the frosting and iced the cupcakes last night but it was just as yummy today as it was yesterday unlike the disappointing Marshmallow Frosting (which was only good for a couple hours). The cupcakes were just Duncan Hines White Cake, and the cake and icing went perfectly together!
Ingredients
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 pound powdered sugar
1-3 teaspoons milk
Directions
Using a mixer, cream softened butter and vanilla until smooth. Add sugar gradually, allowing butter and sugar to cream together before adding more. If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture. Then, just use icing colors to tint the frosting the color of your choice. This is just enough for a 2-layer cake (or 24 cupcakes). I had to double it for my 36 cupcakes.
Tuesday, January 6, 2009
Broccoli Cheese Rice
Ingredients
2 pounds frozen chopped broccoli
2 cups minute rice
1 (15 ounce) jar Cheez Wiz
1 can cream of chicken soup
1 chopped onion
1 stick of butter
1 cup water
Directions
In a large skillet/saucepan cook the butter and onion on medium heat for 5-10 minutes until the onion has softened and is almost translucent. Add the broccoli, cheez wiz, soup, and water (if your broccoli is frozen then cook it with the butter/onion until it’s thawed before adding the cheez wiz and soup). Cook and stir until everything is warm and mixed together. Stir in the minute rice and pour into greased casserole dish. I use a 2 quart casserole dish and it fills it to the brim perfectly. Cover with foil and cook at 350 for 30-45 minutes, the top will be starting to brown and it will be hot and bubbly. Yum Yum!
Sunday, January 4, 2009
Chocolate Covered Strawberry Pie
I am not a dessert person so it would be easy for me to pass up an Ice Cream Pie, Chocolate Pie, or Cream Pie. However there is one dessert I can’t pass up, no matter how devoted I am to my diet! The chocolate covered strawberry! I don’t know what it is about that tiny treat but the mix of tart and chocolate is irresistible! So I decided to try a chocolate covered strawberry pie and goodness gracious it didn’t disappoint! It tasted just like a chocolate covered strawberry!
Ingredients
1 (9 inch) frozen deep dish pie crust
3 cups of fresh strawberries
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter (cut into small pieces)
1/2 cup cornstarch
2/3 - 1 cup chocolate chips (milk or semi-sweet)
Optional- 1 rolled refrigerator pie crust (if you want to put a top crust on your pie)
Optional- Fresh strawberries, chocolate, and whipped cream to top pie (this is what I did)
Directions
Rinse strawberries and dry them well. Remove the greenery, stem, and "belly button" from strawberries; then cut the strawberries into bite-size chunks. They need to be relatively the same so they'll cook evenly. In a large bowl, combine the cut strawberries, vanilla, and sugar. Mix until the sugar is all wet. Mix in the salt and cornstarch and stir until the cornstarch is thoroughly wet. DO NOT add any other liquid. Finally, lightly mix in butter and chocolate chips. Dump the entire mix into the deep dish pie shell. If you want a top you can use the rolled crust to cover in your favorite way. (lattice-top, etc.) I left mine uncovered but topped with more fresh strawberries and chocolate. Cover the rim of the pie crust with foil so it doesn’t brown and cook at 400 for 45-60 minutes. You will want the filling to be bubbling and the crust to be brown. Cool pie for at least 45 minutes (an hour to hour and a half is better) before cutting.
Friday, January 2, 2009
Puppy Chow
Ingredients
9 cups Chex Cereal (I use corn or rice chex)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup butter
1/4 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
In a large pot melt the butter and peanut butter until smooth. Turn off the burner (to prevent you from burning your chocolate) and stir in the chocolate chips and vanilla. When the chocolate is all melted, stir in the chex cereal until all the chex are coated with the chocolate mixture. I put the powdered sugar in a sealable baggie and add the chocolate cereal and shake, but I know people who just add the powdered sugar to their pot and stir. Either way, you need to cover the chocolate chex with powdered sugar. Now the chex need to lay out to dry for a couple of hours, if you put them in a baggie right away they will get soggy (we know from personal experience). So I suggest you spread the puppy chow out on some foil or a cookie sheet. It doesn’t need to be a single layer they just need to be able to breathe. After a couple hours of drying put in a sealable plastic baggie for storage.
Thursday, January 1, 2009
Abbott's First Kiss Pie
Like first kisses, this pie is simple, sweet, and strangely addictive!!! No joke, this pie is absolutely fantastic! The chocolate mousse melts in your mouth and the whipped topping is so delicious, in the future I will cover the entire pie with it! Abbott helped come up with the ingredients, make it, and is VERY proud, he calls it "My Kiss Pie". I am actually really glad this pie turned out to be so tasty because we will definitely make it again in the future and can remember and celebrate Abbott's first kiss!
Ingredients
1 (9 inch) frozen deep dish pie crust
1 (7.5 ounce) jar marshmallow creme
1 cup milk chocolate chips
1/4 cup butter
2 ounces unsweetened chocolate squares
2 cups heavy whipping cream, whipped
1/4 cup powdered sugar
Directions
Bake the pie crust according to directions. Meanwhile, in a heavy saucepan, combine the butter and marshmallow creme until they are melted. Stir in the chocolate chips and unsweetened chocolate; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Take it off the burner and set it aside while you whip the cream. In a large mixing bowl, beat the heavy cream until it begins to thicken and add powdered sugar; beat until stiff peaks form. Keep half of the whipped cream for topping later and mix half of it with the chocolate mixture. The chocolate marshmallow mixture won't fold into the whipped cream easily so I used my mixer to blend it in for a couple seconds. Pour it into the crust and top with the leftover half of whipped cream. Chill the pie for at least 2 hours. Garnish with chocolate curls if desired.