tag:blogger.com,1999:blog-22848649761820315092024-03-13T23:18:49.668-04:00Mrs. D Loves to Eat!Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-2284864976182031509.post-61955407896194751772012-03-14T11:26:00.004-04:002012-03-14T11:40:33.262-04:00Crustless Zucchini and Basil Mini-Quiches<a href="http://3.bp.blogspot.com/-YCRACOYVGoA/T2C4sUOHKMI/AAAAAAAAAk4/Co6DRjnrrAo/s1600/Quiche.jpg"><img id="BLOGGER_PHOTO_ID_5719774598242183362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-YCRACOYVGoA/T2C4sUOHKMI/AAAAAAAAAk4/Co6DRjnrrAo/s800/Quiche.jpg" border="0" /></a> I made these mini quiche for the first time for Eli's baptism party last fall. Church started at 9am and we were heading back to our house immediately afterwards to start a celebratory brunch. Everything I made had to be prepared ahead of time and ready to pop in the oven as soon as we got home. These mini quiche were absolutely perfect for those requirements. I was able to make, bake and freeze them ahead of time, and just pop them in the oven from the freezer. On top of that, they were delicious and made the whole kitchen smell amazing! I keep a few in the freezer for a quick breakfast, made some for Thanksgiving, and will be making them for an engagement brunch I am hosting next weekend. In other words, they are the perfect party addition.<br /><br /><strong>Crustless Zucchini and Basil Mini-Quiches</strong><br /><div><br />1/4 cup cornstarch<br />1 1/4 cup whole milk<br />2 large eggs<br />2 large egg yolks<br />1 cup heavy cream<br />3/4 tsp. kosher salt<br />1/8 tsp. nutmeg<br />Oil or cooking spray, for the pan<br />1 Tbsp. olive oil<br />4 cloves garlic, minced<br />2 shallots, minced<br />2 small zucchini, grated<br />1/4-1/2 cup grated Parmesan cheese<br />Fresh basil, finely chopped<br /><br />Preheat oven to 450 degrees. Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth. Gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.<br /><br />In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.<br /><br />Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.<br /><br />Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.<br /><br />If freezing, let cool, then flash freeze in a single layer on a baking sheet for 30 minutes. After this time, place quiches in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.</div><br /><div>Source: adapted from <a href="http://www.thekitchn.com/makeahead-recipe-crustless-min-125509">the kitchn</a></div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-38432007301309133112012-03-12T09:51:00.002-04:002012-03-12T10:08:18.093-04:00Banana Bread<a href="http://1.bp.blogspot.com/-CU-EfTqYZZM/T13_k4lCxmI/AAAAAAAAAkg/g3HnvsUsF6g/s1600/Picture%2B793.jpg"><img id="BLOGGER_PHOTO_ID_5719008110958528098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-CU-EfTqYZZM/T13_k4lCxmI/AAAAAAAAAkg/g3HnvsUsF6g/s400/Picture%2B793.jpg" border="0" /></a> This banana bread is Eli's new favorite food, hands down. The first time I made it, he ate an entire slice, plus half of Justin's slice! I am now constantly hoarding bananas in my freezer, so I have a loaf on hand in case a banana bread craving hits <del>me</del> him. :)<br /><br /><strong>Banana Bread</strong><br /><br />1 stick butter, softened<br />1 1/4 cups granulated sugar<br />2 eggs<br />2 ripe bananas<br />4 Tbsp. sour cream<br />1 tsp. vanilla<br />1 tsp. baking soda<br />1/4 tsp. salt<br />1 1/2 cups flour<br /><br />Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Add sugar, and beat until fluffy, about 3 minutes.<br /><br />Beat in the eggs, bananas, sour cream, vanilla, baking soda and salt, scraping down the bowl as needed. Turn the mixer down to low speed, and slowly add the flour, scraping the bowl as needed. Pour batter into greased loaf pan.<br /><br />Bake for 60-75 minutes, or until knife or toothpick inserted into the center comes out clean. Do <strong>not</strong> open the oven door until the 60 minute mark, or the bread will collapse in the center.Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-36026533041975903842012-01-03T10:42:00.003-05:002012-01-03T10:51:15.145-05:00Caramel Corn<a href="http://2.bp.blogspot.com/-JgkesKvlfhA/TwMiGZbbKnI/AAAAAAAAAkM/443GUhPLA_w/s1600/Picture%2B777.jpg"><img id="BLOGGER_PHOTO_ID_5693431847226911346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-JgkesKvlfhA/TwMiGZbbKnI/AAAAAAAAAkM/443GUhPLA_w/s400/Picture%2B777.jpg" border="0" /></a> Happy New Year! I hope everyone had a happy holiday season. Does everybody have the post-holiday-waistline-blues? I know my pants were a little snug today! Although one may say caramel corn isn't exactly healthy, making your own is certainly healthier than eating out of the mega-size holiday tins with eight kinds of cheesy/caramel-y/completely bad for you popcorn. This recipe was very easy and was the perfect addition to my veggie-packed lunch bag. I wonder how long the healthy train will last this year...<br /><br /><strong><u>Caramel Corn</u></strong><br /><br />1 cup popcorn kernels, unpopped<br />1 cup unsalted butter<br />1/2 cup light corn syrup<br />2 cups light brown sugar, packed<br />1 tsp. kosher salt<br />1/2 tsp. baking soda<br />1 tsp. vanilla extract<br /><br />Pop popcorn using your preferred method. Place the popped popcorn in a very large bowl (or two large bowls). Make sure there is enough room in your bowls for tossing the popcorn.<br /><br />Preheat the oven to 250 F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.<br /><br />Spread the popcorn evenly onto two large baking sheets lined with parchment paper. (It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.) Bake for 45-55 minutes, removing from the oven to toss/stir every 10 minutes. After 45 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.<br /><br />Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.<br /><br />Source: adapted from <a href="http://annies-eats.com/2009/11/18/caramel-corn/">Annie's Eats</a>, originally <a href="http://christiescorner.com/2009/02/02/caramel-corn/#">Christie's Corner</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com1tag:blogger.com,1999:blog-2284864976182031509.post-71980938862358587042011-12-07T13:28:00.005-05:002011-12-07T13:54:14.738-05:00S'more Stuffed Brownies<a href="http://3.bp.blogspot.com/-roXP7yoGeTY/Tt-xnSkk9vI/AAAAAAAAAj4/Mp4OXQazOSQ/s1600/Picture%2B875.jpg"><img id="BLOGGER_PHOTO_ID_5683456543323125490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-roXP7yoGeTY/Tt-xnSkk9vI/AAAAAAAAAj4/Mp4OXQazOSQ/s400/Picture%2B875.jpg" border="0" /></a> If you are trying to be good this holiday season, then I recommend you close your browser this instant! A layer of brownies, then gooey, toasted s'mores, then another layer of brownies.<br /><br /><div>You bet I want some more! This recipe is so easy, and would be great in any season. (I made the brownies from scratch, but you could be even easier if you use brownie mix. Don't worry, I won't tell.) Just be prepared to wear your stretchy pants. </div><br /><div>I recommend not cutting these until they have rested overnight. The above picture was taken before I cut into them, which was just a big gooey mess since I had only waited an hour. Oh well, they still tasted just as good. :) Enjoy! </div><br /><div><strong>S'more Stuffed Brownies</strong></div><strong></strong><br /><div>2 batches of your favorite brownies (or 2 boxes of your favorite brownie mix)<br />9 full Graham Crackers<br />7 Full size Hershey’s Bars<br />Large Marshmallows</div><br />Preheat oven to 350 degrees. Prepare brownies according to recipe. Line foil into a 13x9 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies, followed by Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows.<br /><br /><div>Bake for 45-55 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool in pan overnight. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.</div><br /><div>Source: adapted from <a href="http://picky-palate.com/2010/05/31/smores-stuffed-brownies/">Picky Palate</a></div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-39647073348918382422011-11-29T09:55:00.002-05:002011-11-29T10:32:20.260-05:00Pumpkin Chili<a href="http://2.bp.blogspot.com/-rkDrnXuG9D4/TtTycL-PPJI/AAAAAAAAAjs/zlfyWDMGtkk/s1600/Picture%2B735.jpg"><img id="BLOGGER_PHOTO_ID_5680431596085132434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-rkDrnXuG9D4/TtTycL-PPJI/AAAAAAAAAjs/zlfyWDMGtkk/s400/Picture%2B735.jpg" border="0" /></a>Hello, there! I hope everyone had a wonderful thanksgiving full of family and <del>mashed potatoes</del> thankfulness. Justin's mom sent us home with enough turkey to feed <del>an army</del> us for weeks, so I whipped up this chili as a new take on the turkey leftovers. Never mind that it is supposed to be 70 today.... (does anybody feel like it's hard to get in the spirit with this spring-like weather?) This chili was a great way to use up those t-day leftovers!<br /><br /><strong>Pumpkin Chili</strong><br /><strong></strong><br />1 Tbsp. olive oil<br />1 small onion, chopped<br />1 green bell pepper, chopped<br />1 jalapeno pepper, chopped<br />1 large clove garlic, minced<br />2-3 cups cooked turkey, chopped into 1 inch pieces<br />1 (14.5 ounce) can diced tomatoes<br />1 (14.5 ounce) can red kidney beans<br />2 cups (1 14.5 ounce can) pumpkin puree<br />1 1/2 Tbsp. chili powder<br />1/2 Tbsp. cumin<br />3/4 tsp. salt<br />1/2 tsp. freshly ground black pepper<br />Cayenne pepper to taste (at least 3 good shakes)<br />1/4 cup fresh cilantro, chopped (optional)<br />1/2 cup shredded Cheddar cheese (optional)<br />1/2 cup sour cream (optional)<br /><br />Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, green bell pepper, jalapeno pepper, and garlic until tender, about 10 minutes. Stir in turkey, tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro (if using). Serve topped with Cheddar cheese and sour cream.<br /><br />Source: adapted from <a href="http://www.seriouseats.com/recipes/2009/10/healthy-delicious-pumpkin-turkey-chili-recipe.html">Serious Eats</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-20860042445771286352011-11-21T10:39:00.003-05:002011-11-21T10:58:38.415-05:00Cornbread Dressing<a href="http://4.bp.blogspot.com/-Zdmk6ErpxsA/Tspw0hjhmlI/AAAAAAAAAjg/MY5dtiZbAUo/s1600/Picture%2B898.jpg"><img id="BLOGGER_PHOTO_ID_5677474327916812882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-Zdmk6ErpxsA/Tspw0hjhmlI/AAAAAAAAAjg/MY5dtiZbAUo/s400/Picture%2B898.jpg" border="0" /></a><br /><p>I can't believe it's the week of Thanksgiving! I don't know where this year has gone. My grandmother used to make this dressing every year when I was growing up in California. The smell of the sweet cornbread and savory vegetables on the stove brings me back to my elementary school years when I would "help" her make this. (aka I would crumble the cornbread while she did everything else). When I was in high school, she had me help more and more until I was making the dressing and she was just sitting back to supervise my effort. My Nana has been gone for many years, but I still make this every year, just so I can remember the times when I would be in her pastel pink kitchen, on my too-tall step stool, asking if it was time to crumble yet.</p><p>If you are short on time, this is a great dressing for your Thanksgiving feast! </p><p><strong>Cornbread Dressing</strong></p><p>2 1/2 cups homemade or store-bought prepared cornbread, crumbled<br />1 Tbsp butter<br />1 medium onion, chopped<br />5 stocks of celery, chopped<br />1/2 Tbsp - 1Tbsp poultry seasoning<br />Salt and pepper, to taste<br />2 chicken bullion cubes (or 2 cups of chicken broth)<br />2 cups of water (omit if using chicken broth)<br />1 cup chopped pecans (optional)</p><p>Bake cornbread, and let cool. Crumble and let sit for several hours or overnight.</p><p>Preheat oven to 350 degrees. Heat butter in a nonstick skillet over medium heat, and add onions and celery. Saute until onions are clear and celery is soft. </p><p>Meanwhile, boil two cups of water. Add chicken bullion cubes and let dissolve. Remove from heat. </p><p>Add 1/2 Tbsp poultry seasoning to the onions and celery, and mix well. Stir in cornbread. Add salt and pepper, and more poultry seasoning to your tastes. Add one cup chicken bullion to cornbread mix, and stir well. Continue softening cornbread with chicken bullion until it is moist (but not mushy). Remove from heat and stir in pecans, if using. </p><p>Transfer to a 9x9 baking dish and cover with foil Bake for 30 minutes, or until heated through. </p><p>Source: My Nana</p>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com1tag:blogger.com,1999:blog-2284864976182031509.post-84333192170757446522011-11-16T09:48:00.007-05:002011-11-16T22:32:48.473-05:00Baby Food Antics: Carrots<a href="http://4.bp.blogspot.com/-KuwZkLdu6x0/TsPN5uWIVEI/AAAAAAAAAjQ/PxTVsTwaHR0/s1600/Picture%2B740.jpg"><img id="BLOGGER_PHOTO_ID_5675606346994046018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-KuwZkLdu6x0/TsPN5uWIVEI/AAAAAAAAAjQ/PxTVsTwaHR0/s400/Picture%2B740.jpg" border="0" /></a>Eli has become quite the little eater. If he could eat while cruising around furniture, I think he would be in heaven! Alas, we have to put him in his high chair, and we will usually get this face while he eats:<br /><br /><div><a href="http://3.bp.blogspot.com/-YWUn6_lcEh0/TsPNz_1SflI/AAAAAAAAAjE/3aCurFJ73FM/s1600/Picture%2B743.jpg"><img id="BLOGGER_PHOTO_ID_5675606248608923218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-YWUn6_lcEh0/TsPNz_1SflI/AAAAAAAAAjE/3aCurFJ73FM/s400/Picture%2B743.jpg" border="0" /></a>Contrary to this face, he actually loved carrots! Like most baby food, it didn't require a huge amount of work. Steam, puree, freeze. That's pretty much it! Carrots are a great solid for babies. They are easy to digest and are packed full of nutrients such as Vitamin A, Vitamin C and Calcium, and Beta Carotene. Due to the issue of Nitrates, recommendations for the introduction of carrots varies. Please see <a href="http://wholesomebabyfood.momtastic.com/nitratearticle.htm">this article</a> on Nitrates for more information before preparing carrots for your baby.<br /></div><br /><div>When purchasing carrots, look for those with minimal sprouting at the top. In other words, if the carrot has started to grow, it has been sitting around for quite some time. Also look for little "hairs" growing along the carrot. This also indicates the carrot is growing and has probably been sitting around for awhile. When preparing carrots, steaming is the very best method for cooking and preparing them. Steaming carrots allows the beta carotene to be more bio-available and readily used by the body. Carrots should be peeled when making baby food purees as many infants will not be able to digest the skins. (More nutritional information can be found <a href="http://wholesomebabyfood.momtastic.com/carrotsbabyfoodrecipes.html">here</a>.)</div><br /><div><strong>Carrot Recipe</strong></div><br /><div>Fresh Carrots (any amount you want)</div><br /><div>Peel carrots and cut into small chunks. Place chunks into a steamer pan with just enough water visible through the steamer basket. Steam until tender. (Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water. See <a href="http://wholesomebabyfood.momtastic.com/nitratearticle.htm">this article</a> for more information.)<br /></div><br /><div>Place into your choice of appliance for pureeing and begin pureeing. Add water as necessary to achieve a smooth, thin consistency.</div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-87052535349895481172011-11-14T11:13:00.004-05:002011-11-14T11:21:51.412-05:00Marbled Coffee Cake<a href="http://4.bp.blogspot.com/-Ak2i5R2ZeSQ/TsE-UxTxpMI/AAAAAAAAAi0/HyyAdmNMsgo/s1600/DSC_0053.JPG"><img id="BLOGGER_PHOTO_ID_5674885532018123970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-Ak2i5R2ZeSQ/TsE-UxTxpMI/AAAAAAAAAi0/HyyAdmNMsgo/s400/DSC_0053.JPG" border="0" /></a> Clearly, I didn't get a picture before the cake was cut. :) I made this for Eli's baptism brunch, but unfortunately didn't have a chance to snap any pictures beforehand. I loved the marbled look of this coffee cake, and it received rave reviews from hungry guests! This was the perfect addition to our brunch menu (to be shared in a later post!)<br /><br /><div><a href="http://3.bp.blogspot.com/-XQVWvBeB9qE/TsE-QqGl0xI/AAAAAAAAAio/erYWOjca2Ng/s1600/DSC_0039.JPG"><img id="BLOGGER_PHOTO_ID_5674885461364298514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-XQVWvBeB9qE/TsE-QqGl0xI/AAAAAAAAAio/erYWOjca2Ng/s400/DSC_0039.JPG" border="0" /></a> </div><br /><div><strong>Marbled Coffee Cake</strong></div><br />2 Tbsp. sugar<br />1 Tbsp. instant coffee<br />1 Tbsp. unsweetened cocoa powder<br />2 cups all-purpose flour<br />1 tsp. baking soda<br />1 tsp. baking powder<br />1 1/2 tsp. coarse salt<br />8 Tbsp. (1 stick) unsalted butter, softened<br />1 cup sugar<br />2 large eggs, room temperature<br />1 cup sour cream, room temperature<br />1 tsp. pure vanilla extract<br /><br /><div>Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a small bowl, mix together the sugar, instant coffee, and cocoa. Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula. <br /><br />Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter.</div><br /><div>Bake for 45-50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm. </div><br /><div>Source: adapted from <a href="http://www.marthastewart.com/342400/aunt-pattys-coffee-cake#toggle">Martha Stewart</a></div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-42021281586409276532011-11-08T08:24:00.003-05:002011-11-08T08:47:14.185-05:00Slow-Cooked Broccoli Pasta with Crunchy Lemon Breadcrumbs<a href="http://2.bp.blogspot.com/-L5tXleq4sBg/Trktk0XXJSI/AAAAAAAAAic/91MgSPFw5xg/s1600/Picture%2B265.jpg"><img id="BLOGGER_PHOTO_ID_5672615316205020450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-L5tXleq4sBg/Trktk0XXJSI/AAAAAAAAAic/91MgSPFw5xg/s400/Picture%2B265.jpg" border="0" /></a>Some variation of pasta with broccoli is usually our fall-back meal. You know, the meal you make when you a) are missing an ingredient for the meal you had <u>planned</u><strong> </strong>to make, b) you are tired after a long day of work, or c) don't feel like cooking and it's this or calling the neighborhood pizza place. I am a creature of habit and could eat the same thing every day, but Justin likes a little variety.<br /><br />When I saw this recipe, I was intrigued by slow-cooking the broccoli, as well as putting breadcrumbs on pasta. I didn't think I would like the crunchiness on top, but it is now my new favorite pasta topper. The rough texture and crunchiness is the perfect compliment to the soft pasta. While this isn't exactly in the "just as fast as ordering pizza" category, it's just as easy and you won't feel guilty for having dessert afterwards!<br /><br /><strong>Slow-Cooked Broccoli Pasta with Crunchy Lemon Breadcrumbs</strong><br /><strong><br /></strong>1 1/2 lbs broccoli<br />1/3 cup plus 1 Tbsp. olive oil, divided<br />4 cloves fresh garlic, peeled<br />Salt<br />2-3 Tbsp. water<br />1 Tbsp. butter<br />1 1/2 cups fresh, roughly textured breadcrumbs (made from stale bread)<br />Red pepper flakes (optional)<br />1 lemon<br />Freshly ground black pepper<br />2 cups small pasta (I used penne)<br /><br />Break down your broccoli as follows: cut the thick stems from the florets, peel and cut them into 1-inch chunks. Break the florets into pieces. If the garlic cloves are small (the size of an almond) leave them whole. Cut larger cloves into halves or quarters.<br /><br />Pour 1/3 cup of olive oil into a large stock pot or dutch oven. Add the broccoli, garlic and a pinch of salt. Add about 2 or 3 Tbsp. of water and put on the lid. Place over a medium low flame and cook until you can hear the liquids starting to simmer (about 10 minutes.) (It's fine to peek in the pot to see how things are going.) Turn the flame down as low as possible and continue cooking until the broccoli is limp and completely soft, about another hour. Turn off the heat but keep the lid on your pot.<br /><br />In a large frying pan, heat up the oil and butter and add the breadcrumbs (and optional red pepper flakes) and sauté until the crumbs begin to brown. Add a small pinch of the salt and turn off the heat. Using a microplane or a fine grater, carefully grate just the peel from the lemon and toss in with the crumbs.<br /><br />Meanwhile, cook pasta in salted boiling water according to package direction until al dente. Drain and set aside.<br /><br />Remove the broccoli from the pan with tongs until the only thing left in the pot are the cooking liquid and the garlic cloves (which will be quite soft.) Smash the cloves against the sides of the pot and mix them into the liquid and pour it over the broccoli. Toss the pasta, the broccoli and juices together and sprinkle on the breadcrumbs.<br /><br />Source: adapted from <a href="http://www.thekitchn.com/thekitchn/recipe-slowcooked-broccoli-with-crunchy-lemon-breadcrumbs-157654">the kitchn</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-74726800306284281962011-11-01T22:03:00.004-04:002011-11-02T10:07:13.891-04:00Pumpkin Snickerdoodles<a href="http://2.bp.blogspot.com/-MCHueQ7Sj64/TrClZgEVs_I/AAAAAAAAAiQ/tgn44ssDjD8/s1600/DSC_0629.jpg"><img id="BLOGGER_PHOTO_ID_5670213788382901234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-MCHueQ7Sj64/TrClZgEVs_I/AAAAAAAAAiQ/tgn44ssDjD8/s400/DSC_0629.jpg" border="0" /></a> This time of year, I get two common requests: <a href="http://mrsdlovestoeat.blogspot.com/2009/11/pumpkin-chocolate-chip-cookies.html">Pumpkin Chocolate Chip</a> cookies and <a href="http://mrsdlovestoeat.blogspot.com/2009/11/snickerdoodles.html">Snickerdoodles</a>. When I saw this recipe in my google reader, I knew it would be a winner this holiday season. We had multiple Halloween parties this past weekend, so I whipped up a double batch of these cookies and they surely did not disappoint. Try these for the Snickerdoodle lovers in your life. They will love them!<br /><br /><strong>Pumpkin Snickerdoodles<br /></strong><em>yields 3-4 dozen<br /></em><br /><em>For the cookies:<br /></em>3 3/4 cups all-purpose flour<br />1 1/2 tsp. baking powder<br />1/2 tsp. salt<br />1/2 tsp. ground cinnamon<br />1/4 tsp. ground nutmeg<br />1 cup unsalted butter, room temperature<br />1 cup granulated sugar<br />1/2 cup light brown sugar<br />3/4 cup pumpkin puree<br />1 large egg<br />2 tsp. vanilla extract<br /><br /><em>For the coating</em>:<br />1/2 cup granulated sugar<br />1 tsp. ground cinnamon<br />1/2 tsp. ground ginger<br /><br />In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.<br /><br />Preheat the oven to 350 degrees, and line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.<br /><br />Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.<br /><br />Source: slightly adapted from <a href="http://annies-eats.net/2011/09/23/pumpkin-snickerdoodles/">Annie's Eats</a>, originally from <a href="http://dlynz.com/?p=3288">dlyn</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-19135249419847165252011-10-31T11:16:00.003-04:002011-10-31T11:41:30.139-04:00Baby Food Antics: Butternut Squash<a href="http://2.bp.blogspot.com/-ptYYG6sZ3Tg/Tq68QxBeHGI/AAAAAAAAAiE/ep_yfgYIhBQ/s1600/Picture%2B283.jpg"><img id="BLOGGER_PHOTO_ID_5669675977129466978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-ptYYG6sZ3Tg/Tq68QxBeHGI/AAAAAAAAAiE/ep_yfgYIhBQ/s400/Picture%2B283.jpg" border="0" /></a>I'm so happy to be blogging again! I thought I would get started with the first installment of baby food. Don't worry, I'll be back on Wednesday with something for us adults. (Here's a hint... it starts with pumpkin and ends with snickerdoodles... Try not to drool too much until then.)<br /><br />When Eli was six months old, I decided I not only wanted to make all of Eli's baby food, but I also wanted to go organic. I had always shied away from organic foods thinking, "Well, we just don't have the extra money to spend on organic food." I was very surprised to see that organic food isn't <u>always</u> more expensive. In fact, at our grocery store organic potatoes, apples and avocados are the same price as the regular produce! Justin and I have not transitioned to 100% organic eaters, but I have been trying to stick to the <a href="http://www.organic.org/articles/showarticle/article-214">dirty dozen</a> as a general guideline to start.<br /><br />I was a little nervous about making all of Eli's solid food, but making baby food has been significantly easier than I expected. I generally make a big batch on Thursday evenings, and then freeze most of it in ice cube trays. After the puree is frozen, I pop the cubes into freezer bags to store them. This makes it easy to thaw overnight in the fridge, or pop into the microwave if we are in a hurry. If you decide you want to start making baby food, don't feel like you have to go out and buy special equipment, as you probably have everything you need already. I use a jelly roll pan for roasting, a stock pot with a steamer insert for steaming, an immersion blender, and ice cube trays. That's it!<br /><br />One of the things I love most about making my own baby food is that I can already make something for both Eli and us. I don't want to eat pureed peas, but if it's a vegetable I'm roasting, like this butternut squash, I can roast and puree for Eli, and save a little for Justin and I. We like to use the squash for some of <a href="http://mrsdlovestoeat.blogspot.com/2009/11/butternut-squash-pasta.html">Mrs. W's Butternut Squash Pasta</a>. Give this a try for you and your little one!<br /><br /><div><strong></strong><a href="http://1.bp.blogspot.com/-Slz6WQ6aJO4/Tq68MY6r8QI/AAAAAAAAAh4/j8PlsXhFlrE/s1600/Picture%2B565.jpg"><img id="BLOGGER_PHOTO_ID_5669675901939085570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-Slz6WQ6aJO4/Tq68MY6r8QI/AAAAAAAAAh4/j8PlsXhFlrE/s400/Picture%2B565.jpg" border="0" /></a><br /><strong>Butternut Squash Recipe</strong></div><br /><div>(you can also use an acorn squash for this) </div><br /><div>1 acorn or butternut squash</div><br /><div>Preheat oven to 400 degrees. Cut acorn or butternut squash in half, and scoop out seeds. Place halves face down in a pan and cover with an inch of water.</div><br /><div>Bake in oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft. Once cooled, scoop squash “meat” out of the shell. Place squash "meat" into your choice of appliance for pureeing. Add water as necessary to achieve a smooth, thin consistency. (I haven't needed to add water.)<br /></div><br /><div>For adults and/or older children, mix in a tablespoon of butter, a spoonful of brown sugar, a dash of cinnamon (or pumpkin pie spice if you have it), a pinch of salt, and a teaspoon of maple syrup. Yum!</div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com1tag:blogger.com,1999:blog-2284864976182031509.post-60107639418766424462011-10-27T14:36:00.010-04:002011-10-27T21:54:04.366-04:00Is anybody out there?Why, hello there! I know I said I wasn't abandoning my dear old blog.... but I did. I took a <del>ridiculously long</del> extended break, but I had a really good <del>excuse</del> reason. I promise! I was telling the truth in my last post; my busy season at work was kicking my butt and I just didn't have the time (or enough air conditioning) to slave over a hot stove. Then something happened....<br /><br /><img id="BLOGGER_PHOTO_ID_5668259382258535602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 294px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-qUDk3NPyrlw/Tqmz4F5LjLI/AAAAAAAAAho/lBoBTpEnPKI/s400/Baby_D%255B1%255D.PNG" border="0" />Yes, that's right. There was a Baby D on the way! Although I was lucky enough not to have any strong aversions to foods (although I couldn't get near my husband for at least thirty minutes after he would brush his teeth... random, right?) I lost all motivation to cook, bake and find new recipes. When I finally found some energy, I didn't feel like making anything new. All I wanted to eat was <a href="http://mrsdlovestoeat.blogspot.com/2010/06/fried-chicken.html">fried chicken</a> (I accidentally just typed "friend" chicken. Freudian slip, maybe?), <a href="http://mrsdlovestoeat.blogspot.com/2010/04/classic-italian-lasagna.html">lasagna</a> and <a href="http://mrsdlovestoeat.blogspot.com/2010/07/oreo-cupcakes.html">oreos</a> (the baby needed them). Then in March, we met the most amazing little boy. Dear readers, I would like you to meet our newest foodie, Eli (at two weeks old):<br /><br /><img id="BLOGGER_PHOTO_ID_5668258837148268210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-F3B9Zyp_jWM/TqmzYXMw9rI/AAAAAAAAAhc/VEBDWaYQaWA/s400/Baby%2BD_2%2Bweeks.jpg" border="0" /><br />The last seven months have been an incredible whirlwind, but new recipes once again took a back seat. Now that both Justin and I are back at work, <del>things are starting to return</del> we are finding our new normal. This means, I have been back in the kitchen, finding time for cooking, baking and the latest addition: baby food! I look forward to once again sharing new recipes with all of you who have stuck with me, and hopefully we will find some new readers along the way. I will be back on Monday with a brand new recipe to get things rolling. (Really, I promise!) And if you are still mad at me, just look at this face.<br /><br /><br /><p></p><img id="BLOGGER_PHOTO_ID_5668258268603131138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-q-VvoJvbKdc/Tqmy3RNCpQI/AAAAAAAAAhE/68JfVwY7eCw/s400/009.jpg" border="0" />Still mad? :) Mrs. D is back! Feel free to leave comments to say hi and let me know if there is anything you would like to see on the blog!Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com7tag:blogger.com,1999:blog-2284864976182031509.post-55736957281995896022010-08-11T20:49:00.003-04:002010-08-11T20:51:55.158-04:00I haven't abandoned you!I know, I know, I've been a bad blogger. Summers are the hardest for me, because I have my busy season at work (which means 10-12 hour days) and it is just way too hot to use the oven (which means Justin becomes the grill master once again). But don't worry, I will be back in just a couple weeks with new savory (and sweet) recipes. Thanks for hanging in there with me!Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com4tag:blogger.com,1999:blog-2284864976182031509.post-85073168277853437612010-07-21T08:41:00.005-04:002010-07-21T09:09:08.853-04:00Oreo Cupcakes<a href="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TEbrZ7P7mGI/AAAAAAAAAfw/TBdNoI8DzWQ/s1600/DSC_1632.JPG"><img id="BLOGGER_PHOTO_ID_5496339225886038114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TEbrZ7P7mGI/AAAAAAAAAfw/TBdNoI8DzWQ/s400/DSC_1632.JPG" border="0" /></a> I think we all know about my <del>unhealthy</del> obsession with Oreos. After all, the <a href="http://mrsdlovestoeat.blogspot.com/2009/09/mini-cookies-and-cream-cheesecakes.html">mini cookies and cream cheesecakes</a> are one of my favorite desserts. I have been wanting to try this recipe the <strong>second</strong> I saw it. An amazing cake batter + cream cheese frosting + an entire bag of Oreos = heaven.on.earth. I thought red velvet cupcakes would forever be my favorite, but I think this takes the cake. (Pun intended.) These were rated up there with <a href="http://mrsdlovestoeat.blogspot.com/2010/05/chocolate-chip-cookie-dough-cupcakes.html">chocolate chip cookie dough cupcakes</a>, so you know they are amazing. You will be doing yourself a disservice if you don't make these. Like, right now.<br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5496339083316812786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_1K8Zoo5mgDA/TEbrRoIx2_I/AAAAAAAAAfo/ayfmFHe65QY/s400/DSC_1642%5B1%5D.JPG" border="0" /><strong>Oreo Cupcakes</strong><br /><br /><em>For the cupcakes:</em><br />1 stick unsalted butter, room temperature<br />1 cup milk<br />2 tsp. vanilla extract<br />2 1/4 cups all-purpose flour, plus 2 Tbsp. for the Oreo chunks<br />1 tsp. baking powder<br />1/2 tsp. salt<br />1 2/3 cup granulated sugar<br />3 large egg whites, room temperature<br />1 package Oreo Cookies (~45 cookies)<br /><br /><em>For the frosting:<br /></em>8 oz cream cheese, room temperature<br />1 stick butter, room temperature<br />1 Tbsp. vanilla extract<br />3-4 cups powdered sugar<br /><br />Preheat oven to 350 degrees. Line two cupcake pans with paper liners. Twist apart 24 Oreos, and place the wafer with filling on it, filling side up, in the bottom of each paper liner. Save 20 halves to chop up for the filling. Crush the other (4) wafer halves, for garnishing. Cut 12 oreos in half, and set aside also for garnishing. Cut the remaining Oreo cookies into quarters with a sharp knife and toss with 2 Tbsp. flour, then set aside.<br /><br />In a large mixing bowl, mix together the flour, baking powder, and salt, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine. Add the dry ingredients to butter mixture, and mix until integrated, then beat in sugar. With the mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites and beat for 2 more minutes, scraping down the sides of the bowl as needed. Stir in the quartered cookies by hand.<br /><br />Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.<br /><br />To make the frosting, cream the butter and cream cheese until fluffy, about 3 minutes. Beat in vanilla extract. Slowly add powdered sugar until desired consistency is reached. Frost cupcakes as desired. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake. (The should be refrigerated, so I recommend not adding to the oreo until you are ready to serve.)<br /><br />Source: adapted from <a href="http://www.beantownbaker.com/2010/04/oreo-cupcakes-third-time-is-charm.html">Beantown Baker</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com15tag:blogger.com,1999:blog-2284864976182031509.post-31124813355772611322010-07-12T08:24:00.002-04:002010-07-12T08:38:55.179-04:00Twice-Baked Potatoes (Amber Style)<a href="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TDsJzSzGpsI/AAAAAAAAAfY/eP0oZGLswKc/s1600/DSC_1507.JPG"><img id="BLOGGER_PHOTO_ID_5492994947332613826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TDsJzSzGpsI/AAAAAAAAAfY/eP0oZGLswKc/s400/DSC_1507.JPG" border="0" /></a> What is Amber's style you ask? Plain, boring and oh so delicious. (Okay, so most people wouldn't consider this boring, but Justin did next to his <a href="http://mrsdlovestoeat.blogspot.com/2010/07/chipotle-twice-baked-potatoes.html">Chipotle Twice-Baked Potatoes</a>.) You can pretty much adjust this recipe to your taste, but I am more than happy to leave them just like this. (Maybe because I ate one half and then was disappointed that I agreed to split the other half with Justin. I am selfish with my food, what can I say.)<br /><br /><strong>Twice-Baked Potatoes</strong><br /><p>2 large russet potatoes <br />1/2 stick butter, room temperature<br />1/4 cup sour cream<br />1/2 tsp. salt<br />1/8 tsp. black pepper<br />2 scallions, finely chopped<br /><br />Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely. </p><p>In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.<br /><br />Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.</p><p>Source: adapted from <a href="http://www.crumblycookie.net/2009/12/20/twice-baked-potatoes/">The Way the Cookie Crumbles</a></p>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com4tag:blogger.com,1999:blog-2284864976182031509.post-29260402983693561152010-07-06T09:14:00.003-04:002010-07-06T09:32:26.769-04:00Chipotle Twice-Baked Potatoes<a href="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TDMsQs9uY0I/AAAAAAAAAfQ/H_aGor_0pDU/s1600/DSC_1499.JPG"><img id="BLOGGER_PHOTO_ID_5490781036154348354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TDMsQs9uY0I/AAAAAAAAAfQ/H_aGor_0pDU/s400/DSC_1499.JPG" border="0" /></a> Hello, readers! I hope everyone had a happy and safe holiday weekend. Being that Fourth of July is my <strong>favorite </strong>holiday, our weekend was surrounded with family, sun and corn on the cob (not necessarily in that order).<br /><br />I made an assortment of twice-baked potatoes for Justin and I (since he likes 'em spicy and I don't). Clearly, this was Justin's fave. This spicy twist on a classic favorite was just the thing he needed to add some kick to his meal. Stay tuned for my more basic twice-baked potato. :)<br /><br />(If you are looking for an appetizer version, try these <a href="http://mrsdlovestoeat.blogspot.com/2009/07/mini-twice-baked-potatoes.html">mini twice-baked potatoes</a>)<br /><br /><strong>Chipotle Twice-Baked Potatoes</strong><br /><p>4 medium Russet potatoes<br />1 cup sour cream<br />1 cup shredded extra-sharp cheddar cheese, divided<br />2 Tbsp. green onions, thinly sliced<br />1 chipotle chili in adobo sauce, finely diced<br />1 tsp. chili powder<br />1 tsp. salt<br /><br />Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.<br /><br />In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.<br /><br />Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.</p><p>Source: Mrs. D original</p>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com5tag:blogger.com,1999:blog-2284864976182031509.post-33863168724704549292010-06-30T08:18:00.003-04:002010-06-30T08:32:15.344-04:00Spaghetti with Artichoke Hearts and Tomatoes<a href="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TCs2VLi3qfI/AAAAAAAAAfI/wr1LCy1A7i8/s1600/DSC_1352%5B1%5D.JPG"><img id="BLOGGER_PHOTO_ID_5488540308385278450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 322px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TCs2VLi3qfI/AAAAAAAAAfI/wr1LCy1A7i8/s400/DSC_1352%5B1%5D.JPG" border="0" /></a> Because of the recent east coast heat wave (90s and humid, ugh), I have been doing my best to avoid <del>cooking</del> using the oven. We had some leftover artichoke hearts in the fridge, so this recipe was perfect using pantry staples. It was a light cream-based pasta that was perfect for a weeknight meal.<br /><br /><strong>Spaghetti with Artichoke Hearts and Tomatoes</strong><br /><br />2 Tbsp. Olive Oil<br />2 Tbsp. butter<br />3 cloves garlic, minced<br />1 small onion, finely chopped<br />1 can (14.5 oz) artichoke Hearts, drained<br />1 can (14.5 Oz.) diced tomatoes, with juice<br />1 cup heavy cream<br />½ cups chicken broth (more as needed)<br />½ tsp. nutmeg<br />Salt And Pepper, to taste<br />1 pound thin spaghetti<br />1 cup Parmesan, freshly grated<br />2 Tbsp. fresh parsley (or other herbs), chopped<br /><br />Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes, and stir and cook for 8 to 10 minutes.<br /><br />Meanwhile, cook pasta in salted boiling water according to package direction until al dente. Drain and set aside. <p>Reduce heat on your artichoke mixture to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.<br /><br />Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan, then pour sauce over the top. Add parsley, and toss lightly to combine and coat; add a tiny bit of additional chicken broth if sauce seems too thick.</p>Source: adapted from the <a href="http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/">Pioneer Woman Cooks</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com5tag:blogger.com,1999:blog-2284864976182031509.post-39926825590221045632010-06-21T10:07:00.006-04:002010-06-21T11:00:09.626-04:00Homemade Oatmeal Cream Pies<img id="BLOGGER_PHOTO_ID_5485235983310257554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TB95EJZl_ZI/AAAAAAAAAe4/pIRYNyyN5hY/s400/DSC_1168.JPG" border="0" /> Raise your hand if you grew up with Little Debbies? Surprisingly, I didn't have one of these until last year and I wasn't particularly floored by it. Maybe it has something to do with eating them when you are young versus trying them with a more... umm... mature palette. (Says the girl who can't get enough pizza, hamburgers and macaroni and cheese.) But moving on....<br /><br />Justin requested some oatmeal cream pies from the grocery store, and I figured I could just as easily make them myself and save a few pennies (not to mention a ton of additional preservatives and calories.) I made these for a barbecue at a friend's house and they were a huge hit! Everyone loved them and said they were a better version of their childhood fave. Grab a glass of cold milk and enjoy one of these at your next cook out.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5485236059641535458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_1K8Zoo5mgDA/TB95IlwY2-I/AAAAAAAAAfA/n-Xz4ygHHCI/s400/DSC_1166.JPG" border="0" /> <strong>Homemade Oatmeal Cream Pies</strong><br /><br /><em>For the cookies:</em><br /><div>1 cup butter, softened<br />3/4 cup brown sugar<br />1/2 cup granulated sugar<br />1 tsp. vanilla<br />2 eggs<br />1 1/2 cups flour<br />1/2 tsp. salt</div><div>1 tsp. baking soda<br />1/4 tsp. cinnamon<br />1 Tbsp. cocoa powder<br />1 1/2 cups quick oats</div><div><br /><em>For the filling:</em><br />1/2 cup vegetable shortening<br />1 1/2 cups marshmallow cream<br />2 cups powdered sugar<br />1 tsp. vanilla<br />1-2 Tbsp. water</div><div><br /></div><div>In a medium bowl, whisk together flour, salt, baking soda, cocoa powder, cinnamon and oats, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars. Add eggs one at a time, until well combined, then add vanilla. Add dry ingredients to the creamed mixture, and blend until well-combined. Refrigerate for about 15 minutes.<br /><br />Preheat oven to 350 degrees. Using a dough scoop or a tablespoon, drop dough onto cookie sheet. Bake for 10-12 minutes, or until they are just starting to brown around the edges. (They will look moist in the center, so don’t overcook.) Put them on a wire rack to cool.</div><div><br /></div><div>To make the filling, cream the shortening with the marshmallow cream. Slowly, add the powdered sugar and vanilla, and beat on low for about a minute. If it’s too thick, add a little water. (You want it to be spreadable but not runny.) </div><div><br /></div><div>To assemble, pair the cookies based on size on your work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down until the frosting reaches the edge of the cookies. </div><div><br /></div><div>Source: adapted from <a href="http://www.honeyandjam.com/2009/05/homemade-oatmeal-cream-pies.html">honey and jam</a></div></div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com6tag:blogger.com,1999:blog-2284864976182031509.post-55262179648598528592010-06-18T09:36:00.003-04:002010-06-18T09:44:38.796-04:00Buttermilk Biscuits<a href="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TBt26JuEDuI/AAAAAAAAAew/wAoH7L3-kGk/s1600/LOST+028.jpg"><img id="BLOGGER_PHOTO_ID_5484107712667324130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 372px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TBt26JuEDuI/AAAAAAAAAew/wAoH7L3-kGk/s400/LOST+028.jpg" border="0" /></a> Don't be alarmed. These marine-shaped biscuits taste anything but fishy. These buttermilk biscuits were soft on the inside and flaky on the outside. They are more dense than I was expecting, but perfect along side <a href="http://mrsdlovestoeat.blogspot.com/2010/06/fried-chicken.html">fried chicken</a> at our <a href="http://mrsdlovestoeat.blogspot.com/2010/05/foodbuzz-24x24-if-we-cant-party.html">LOST party</a>.<br /><br /><strong>Buttermilk Biscuits</strong><br /><br />2 cups all-purpose flour<br />1 Tbsp. baking powder<br />1 tsp. granulated sugar<br />1/2 tsp. salt<br />8 Tbsp. (1 stick) butter, cold<br />3/4 cup buttermilk<br /><br />Preheat the oven to 450 degrees. Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find it’s sticking.) Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.<br /><br />Roll out dough until it’s 1/4 of an inch thick, and then fold it in half. Using a round cutter (you can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown. Makes 10-12 biscuits.<br /><br />If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.<br /><br /><br />Source: adapted from <a href="http://homesicktexan.blogspot.com/2007/04/everythings-better-with-biscuits.html">Homesick Texan</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-74678593698009141462010-06-15T11:05:00.004-04:002010-06-17T13:22:20.784-04:00Strawberry Cupcakes with Strawberry Buttercream<a href="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TBpZSYjwcVI/AAAAAAAAAeo/ZccJaoKKSkg/s1600/DSC_1341b.JPG"><img id="BLOGGER_PHOTO_ID_5483793668641943890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TBpZSYjwcVI/AAAAAAAAAeo/ZccJaoKKSkg/s400/DSC_1341b.JPG" border="0" /></a>So, let's be honest here. We all know that I am a fan of <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">Martha Stewart's Cupcakes</a>. (And pretty much all cupcakes in general). One of my favorite desserts to make is <a href="http://mrsdlovestoeat.blogspot.com/2009/09/mini-cookies-and-cream-cheesecakes.html">cookies and cream cheesecakes</a>. Heck, I even gave away a copy of Martha Stewart Cupcakes for my <a href="http://mrsdlovestoeat.blogspot.com/2010/04/pink-champagne-cupcakes-and-giveaway.html">100th blog post</a>! I think it is clear that I am <del>slightly obsessed</del> a fan. So it only made sense that I would become a part of the <a href="http://mscclub.blogspot.com/">Martha Stewart Cupcake Club</a>.<br /><br />This month's choice was Martha's Strawberry cupcakes. Let me tell you, even the batter was irresistible. After several mouthfuls, I realized I would soon have no cupcakes to make if I kept up at that speed! Bits of strawberries in both the batter and frosting made these cupcakes tasty and oh so sweet. The batter was light and fluffy, and the strawberries were the perfect spring-time addition. I made a classic strawberry buttercream, but using <a href="http://mrsdlovestoeat.blogspot.com/2009/10/vanilla-cupcakes-with-vanilla.html">this recipe</a>, and subbing half the amount of strawberry preserves for the cream, and continuing to add more until I reached my desired consistency. I snuck in chunks of strawberries just before serving, and they were the perfect addition. If you don't already own this book, go out and get it, and then make these cupcakes!Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com9tag:blogger.com,1999:blog-2284864976182031509.post-68264109076793942992010-06-10T09:34:00.003-04:002010-06-10T10:03:04.304-04:00Fried Chicken<a href="http://4.bp.blogspot.com/_1K8Zoo5mgDA/TBDq37USCgI/AAAAAAAAAeQ/rhJmJkyFLeo/s1600/LOST+083.jpg"><img id="BLOGGER_PHOTO_ID_5481138993046358530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_1K8Zoo5mgDA/TBDq37USCgI/AAAAAAAAAeQ/rhJmJkyFLeo/s400/LOST+083.jpg" border="0" /></a> Fried Chicken just <em>screams<strong> </strong></em>summer to me. You can't have summer without picnics and you can't have picnics without some delicious cold fried chicken. (Some biscuits on the side don't hurt either, but that's another post.) I love fried chicken because it's one of the few foods you can really eat at any temperature. As soon as I ate a leftover piece from the fridge, I was ready to grab my picnic basket and a blanket and head to the nearest park. When I realized it was 6:00am on a Monday, I opted to shower and get ready for work instead. (What, don't you eat fried chicken at 6:00 am on Mondays? I do - don't judge.)<br /><br />I was a little intimidated to make fried chicken myself, because I feel it is in the group of foods that people really expect to be good. I'm so glad I decided to go for it, because it got rave reviews. The coating was crispy and flavorful, while the chicken was moist and also packed with flavor. I'm so glad I added so many spices, because it really made a big impact on the chicken. I can't wait for our next picnic, as I definitely plan to make this soon.<br /><br /><strong>Fried Chicken</strong><br /><p>1 chicken (3 pounds), cut into 8 serving pieces<br />1 quart buttermilk, plus 2 cups<br />Kosher salt plus freshly ground pepper<br />2 1/2 tsp. cayenne pepper, divided<br />4 cups all-purpose flour<br />1/2 tsp. paprika<br />1 Tbsp. garlic powder<br />1/4 tsp. chili powder<br />Canola oil, for frying<br /><br />In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons cayenne pepper, and a little bit black pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate overnight.<br /><br />Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic powder, chili powder, paprika, and 1/2 tsp. cayenne pepper in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.<br /><br />Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. </p><p>To reheat, preheat oven to 350 degrees. Place each piece of chicken on a metal baking rack set on a sheet pan. Heat until desired temperature is reached.</p>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com1tag:blogger.com,1999:blog-2284864976182031509.post-2334710801903647112010-06-07T08:47:00.003-04:002010-06-07T09:01:11.500-04:00Piña Colada Cheesecake Truffles<a href="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TAzqwqTWi7I/AAAAAAAAAeI/2eIuM2r1dls/s1600/LOST+047.jpg"><img id="BLOGGER_PHOTO_ID_5480012968313129906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TAzqwqTWi7I/AAAAAAAAAeI/2eIuM2r1dls/s400/LOST+047.jpg" border="0" /></a> As I mentioned in my <a href="http://mrsdlovestoeat.blogspot.com/2010/05/foodbuzz-24x24-if-we-cant-party.html">LOST party post</a>, I am in love with these truffles. Anything with cheesecake as the base pretty much gets an immediate vote (and possibly some salivating) from me. I made these the day before the party, but saved rolling them in the toasted coconut until the morning of to ensure the outside would not get soggy. Unless you definitely want a crispy exterior, you can make these days in advance. We had leftovers for a week, and they still tasted great (albeit soft coconut on the outside). If you are a cheesecake lover, you will definitely want to try <del>eight</del> one of these!<br /><br /><strong>Piña Colada Cheesecake Truffles</strong><br /><p><em>For the cheesecake (you can also use a store-bought cheesecake)</em><br />1 1/4 cups graham cracker crumbs<br />1/4 cup granulated sugar<br />1/3 cup butter, melted<br />2 (8 oz.) packages cream cheese, softened<br />1 (14 oz.) can sweetened condensed milk<br />3 large eggs<br />1/4 cup lemon juice<br /><br /><em>To assemble the truffles:</em><br />1/2 cup crushed pineapple<br />1/4 cup cream of coconut<br />1 1/2 cups graham cracker crumbs<br />2 cups toasted coconut flakes<br /><br />Preheat oven to 300ºF. Combine graham cracker crumbs, sugar and butter in small bowl, and press firmly into bottom of ungreased 9-inch springform pan. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until fluffy, about 2 minutes. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice, and mix well. Pour into prepared pan.<br /><br />Bake cheesecake in the preheated oven for 50 to 55 minutes or until center is set. Cool for 1 hour and then chill for at least 4 hours or overnight.<br /><br />To assemble the truffles, place the chilled cheesecake, crushed pineapple and cream of coconut in a large bowl and mash up until fully combined. Add 1 1/2 cups of graham cracker crumbs to the bowl and stir until you have a consistency of a loose cookie dough that will hold it's shape when rolled into a ball. (You may need to add more crumbs, so go by feel.) Cover with plastic wrap and chill mixture for at least 2 hours to set and allow flavors to meld.<br /><br />Using a small scoop, scoop mixture from the bowl and roll into a small ball with your hands. Roll each truffle in the toasted coconut flakes to coat. Serve chilled or at room temperature.</p><p>Source: adapted from <a href="http://joelens.blogspot.com/2010/05/pina-colada-cheesecake-truffles.html">What's Cooking Chicago?</a></p>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com0tag:blogger.com,1999:blog-2284864976182031509.post-63657673605302627472010-06-02T09:19:00.004-04:002010-06-02T09:39:14.479-04:00Banana Cupcakes with Cream Cheese Frosting<a href="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAZdrjHmY4I/AAAAAAAAAeA/F0fD0opPkiQ/s1600/LOST+042.jpg"><img id="BLOGGER_PHOTO_ID_5478168999485662082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAZdrjHmY4I/AAAAAAAAAeA/F0fD0opPkiQ/s400/LOST+042.jpg" border="0" /></a><br /><div>Are you surprised that I would start with desserts from the <a href="http://mrsdlovestoeat.blogspot.com/2010/05/foodbuzz-24x24-if-we-cant-party.html">LOST finale party</a>? I didn't think so. They are a cross between banana bread and a cupcake. I think this makes them perfect for breakfast, don't you? What - you put cream cheese on bagels, and you eat <strong>that</strong> for breakfast!<br /></div><div></div><div><br /></div><div>Another thing I love about these cupcakes is they are dump and go. You basically put everything in your mixer at once, turn it on, and pour into your cupcake liners. That's even easier than a cake mix! I definitely recommend giving these cupcakes a try. (Palm trees and plastic airplanes optional.)<br /><br /></div><img id="BLOGGER_PHOTO_ID_5478168827482245826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAZdhiWyisI/AAAAAAAAAd4/BaeeeaqmHIs/s400/Plane+Crashcakes.jpg" border="0" /><strong>Banana Cupcakes with Cream Cheese Frosting</strong><br /><strong></strong><br />2 1/4 cups cake flour<br />1 2/3 cups granulated sugar<br />1 1/4 tsp. baking soda<br />1 tsp. salt<br />2/3 cup shortening<br />2/3 cup buttermilk<br />3 eggs<br />1 1/2 cups mashed ripe bananas<br />1 8-ounce package of regular cream cheese<br />1/2 cup butter, softened<br />2 cups powdered sugar<br />1 tsp. vanilla extract<br /><br />Preheat your oven to 350 degrees. Grease your desired baking pan: either a 13×9x2 inch pan, two 9-inch round layer pans, three 8-inch round layer pans, or line cupcake tins with liners.<br /><br />Measure all ingredients into the bowl of stand mixer fitted with the paddle attachment. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.<br /><br />Bake oblong 45-50 minutes, layers 35-40 minutes, cupcakes 20-25 minutes. Cool completely on racks.<br /><br />To make the frosting, beat together cream cheese and butter. With mixer on low speed, gradually add the powdered sugar until completely incorporated. Add the vanilla, and blend. You may add extra sugar or add a little bit of milk to thicken or thin the frosting to the desired consistency. Frost cupcakes as desired.<br /><br />Source: adapted from <a href="http://www.vintagevictuals.com/2009/03/banana-cupcakes-with-classic-cream.html">Vintage Victuals</a>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com3tag:blogger.com,1999:blog-2284864976182031509.post-42935200500242500642010-05-30T14:09:00.019-04:002010-05-30T22:07:45.865-04:00Foodbuzz 24x24: “If We Can’t Party Together, Then We’re Going to Watch Alone”: LOST Finale Party<a href="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TAKthfnAEAI/AAAAAAAAAdQ/hHgEgQlvjnw/s1600/DSC_0768.JPG"><img id="BLOGGER_PHOTO_ID_5477130887768313858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TAKthfnAEAI/AAAAAAAAAdQ/hHgEgQlvjnw/s400/DSC_0768.JPG" border="0" /></a>Losties, unite! The unique and intriguing TV series with a cult following promised to finally give us some answers this month, with a 2.5-hour series finale.<br /><img id="BLOGGER_PHOTO_ID_5477130736547708514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TAKtYsRMvmI/AAAAAAAAAdI/E5AMSa6eyqI/s400/DSC_0885b.jpg" border="0" />To celebrate, Mrs. W and I who always watch LOST together (and discuss it at length, dissect blogs about the episodes, and generally engage in nerdy fandom together) planned a series finale party that was LOST themed to the extreme. Holding it a week later proved difficult, as it seemed like every Web site (and even Good Morning, America) had some sort of incite on the final episode.<br /><img id="BLOGGER_PHOTO_ID_5477130369372514242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAKtDUbz58I/AAAAAAAAAc4/RqRwY_wyEL0/s400/DSC_0751b.jpg" border="0" />After sending Oceanic 815 boarding pass invitations to our guests, we prepared LOST and tropical-themed foods, decorated the “island” appropriately with island décor and pieces of luggage strewn about, and got ready for the end of a geeky, yet intriguing era.<br /><img id="BLOGGER_PHOTO_ID_5477130559870419442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAKtOaGDQfI/AAAAAAAAAdA/o0E6HZZ0uyc/s400/DSC_0854.JPG" border="0" />A big THANKS to <a href="http://www.foodbuzz.com/">Foodbuzz</a> for sponsoring this party. I look forward to more <a href="http://www.foodbuzz.com/24">24x24</a> events!<br /><br />Our LOST menu was as follows:<br /><br />Mr. Cluck’s Fried Chicken<br />Locke’s Wild Boar Sandwiches (Pulled Pork)<br />Jin’s Freshly Caught Tuna<br />Hurley’s Hurled Hot Pockets<br />Tortilla Chips with Mango & Black Bean Salsa<br />Dharma Fish Biscuits<br /><br />Plane Crashcakes<br />Island Whispers Truffles<br />Palm Tree Sugar Cookies<br /><br />Dharma Beer and Wine<br /><br /><img id="BLOGGER_PHOTO_ID_5477130094747912274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TAKszVYNCFI/AAAAAAAAAcw/o6teu1K0Uuw/s400/DSC_0769.JPG" border="0" />This is the first time I have ever made fried chicken myself, and it turned out to be much easier than I expected. I soaked the chicken in buttermilk and spices overnight and fried the chicken a couple hours before guests arrived. Once everyone had taken residence in the basement, I heated the chicken in the oven on a cookie rack over a baking sheet. The chicken was packed with flavor and incredibly moist.<br /><img id="BLOGGER_PHOTO_ID_5477129829242481666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 318px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAKsj4SxrAI/AAAAAAAAAco/lxEm-ung6gE/s400/DSC_0788.JPG" border="0" />Mrs. W brought this amazing pulled pork in her crock pot. The meat was so tender and delicious, and had an incredible smoky BBQ flavor. It was definitely a huge hit, as everybody went for seconds (and sometimes thirds)!<br /><img id="BLOGGER_PHOTO_ID_5477129246147306194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 269px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TAKsB8GDYtI/AAAAAAAAAcQ/XyI4pbmoKe0/s400/DSC_0795.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5477128601991285170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_1K8Zoo5mgDA/TAKrccbSibI/AAAAAAAAAcI/-K1_AdTKGbY/s400/DSC_0831.JPG" border="0" />I did not make either of these dishes, but they are both rooted in LOST culture. They proved to be a big hit with our fellow-LOSTies. (Don’t worry – we didn’t actually throw any of the hot pockets.)<br /><img id="BLOGGER_PHOTO_ID_5477129471090005874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAKsPCEkl3I/AAAAAAAAAcY/jhslQUucbPM/s400/DSC_0717.JPG" border="0" />Don’t be fooled by the Nemo-ish shape. These buttermilk biscuits were anything but fishy. I normally prefer a slightly sweeter biscuit, but they were the perfect carb buddy to our fried chicken.<br /><img id="BLOGGER_PHOTO_ID_5477129691029728850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1K8Zoo5mgDA/TAKsb1aSblI/AAAAAAAAAcg/WFHbcYikv1U/s400/DSC_0832.JPG" border="0" />Next to the pulled pork, I would say this salsa was the biggest hit. This is a refreshing salsa that is perfect for a warm summer night. This would be excellent on top of grilled seafood, or a Mexican chicken dish.<br /><img id="BLOGGER_PHOTO_ID_5477128295163403122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_1K8Zoo5mgDA/TAKrKlZ0m3I/AAAAAAAAAb4/mOZkXoIzFm4/s400/DSC_0727.JPG" border="0" />These cupcakes we ahh-mazing. A cross between bread and a cupcake, these banana cupcakes were the perfect tropical-themed dessert. Paired with cream cheese frosting, I think they would be good at anytime during the day. (Any excuse to have cupcakes for breakfast. :) )<br /><img id="BLOGGER_PHOTO_ID_5477128414885383762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_1K8Zoo5mgDA/TAKrRjZxDlI/AAAAAAAAAcA/GjL9WKJ7INU/s400/DSC_0733.JPG" border="0" />I’m pretty much in love with these truffles. Rich and decadent, they are delicious and the perfect food to make you think you are on a tropical island, sipping a fruity drink and watching the sun set. If you love cheesecake and coconut, you would surely love these incredible truffles.<br /><img id="BLOGGER_PHOTO_ID_5477127928736336466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAKq1QWzSlI/AAAAAAAAAbw/3nLRrhlfByA/s400/DSC_0724.JPG" border="0" />No party would be complete without sugar cookies – especially those shaped like palm trees! My go to recipe is always a hit, and they were perfect to snack on during those nail biting final scenes.<br /><img id="BLOGGER_PHOTO_ID_5477127732635465042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_1K8Zoo5mgDA/TAKqp10tdVI/AAAAAAAAAbo/iMjVv77OUq8/s400/DSC_0782.JPG" border="0" />To end the evening, we left our guests with LOST favors.Using these “air-sick” bags, we sent guests home with airplane-sized bottles of alcohol, and plenty of dessert leftovers. The finale episode of LOST may have left some feeling unfulfilled and wanting more, but our guests were full and happy after a successful party! (But don’t get them started on the show.)Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com5tag:blogger.com,1999:blog-2284864976182031509.post-44387331817946228302010-05-27T07:35:00.005-04:002010-05-27T07:58:10.017-04:00Chocolate Chip Cookie Dough Cupcakes<a href="http://2.bp.blogspot.com/_1K8Zoo5mgDA/S_5eGOQJfWI/AAAAAAAAAbg/5AjNByNUL_s/s1600/DSC_0918.JPG"><img id="BLOGGER_PHOTO_ID_5475917657927155042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_1K8Zoo5mgDA/S_5eGOQJfWI/AAAAAAAAAbg/5AjNByNUL_s/s400/DSC_0918.JPG" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/_1K8Zoo5mgDA/S_5ZoykR6yI/AAAAAAAAAbY/TWKwv7smDNM/s1600/DSC_0918.JPG"></a>On the verge of sounding too excited about these cupcakes, I'll just get my excitement out now, so I can write calmly for the rest of this post. Ready? ohmygoshthesearethemostamazingcupcakesintheentireworld!!!! Okay, I feel better now. In case you couldn't already tell, these cupcakes are incredible. One might even call them <a href="http://mrsdlovestoeat.blogspot.com/2010/04/fresh-tomato-tart-with-basil-garlic.html">transcendent</a>. (I think I need to add a new tag marked "transcendent recipes.") They start with a brown sugar-chocolate chip cupcake base, filled with eggless cookie dough, topped with cookie dough buttercream and decorated with a mini <a href="http://mrsdlovestoeat.blogspot.com/2009/10/chocolate-chip-and-m-cookies.html">chocolate chip cookie</a>. Since chocolate chip cookies are Justin's all-time favorite cookie, I made sure to save one for him. Instead of eating the <a href="http://mrsdlovestoeat.blogspot.com/2010/05/three-cheese-ravioli.htmlhttp://mrsdlovestoeat.blogspot.com/2010/05/three-cheese-ravioli.html">homemade ravioli</a> he was craving, he had cupcakes for dessert instead. I think that means he is addicted. :)<br /><br /><strong>Chocolate Chip Cookie Dough Cupcakes<br /></strong><br /><div><em>For the cupcakes:<br /></em>3 sticks unsalted butter, room temperature<br />1 1/2 cups light brown sugar, packed<br />4 large eggs<br />2 2/3 cups all-purpose flour<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1/4 tsp. salt<br />1 cup milk<br />2 tsp. vanilla extract<br />1 cup semisweet chocolate chips<br /><br /><em>For the filling:<br /></em>4 Tbsp. unsalted butter, room temperature<br />6 Tbsp. light brown sugar, packed<br />1 cup plus 2 Tbsp. all-purpose flour<br />7 oz. sweetened condensed milk<br />1/2 tsp. vanilla extract<br />1/4 cup mini semisweet chocolate chips<br /><br /><em>For the frosting</em>:<br />3 sticks unsalted butter, room temperature<br />3/4 cup light brown sugar, packed<br />3 1/2 cups confectioners’ sugar<br />1 cup all-purpose flour<br />3/4 tsp. salt<br />3 Tbsp. milk<br />2 1/2 tsp. vanilla extract<br /><br /><em>For decoration:<br /></em>Tiny chocolate chip cookies<br />Mini chocolate chips<br /><br />To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.<br /><br />Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.<br /><br />Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.<br /><br />To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.<br /><br />To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.<br /><br />To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.<br /><br />Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.<br /><br /></div><div>Source: <a href="http://annies-eats.com/2010/04/01/chocolate-chip-cookie-dough-cupcakes/">Annie's Eats</a></div></div>Mrs Dhttp://www.blogger.com/profile/17783245239958681488noreply@blogger.com7