Shrimp and Chourico Linguine

I did a good job not wasting food this week. I decided to use the rest of the chourico I didn't use for the stuffed chicken. This was a super easy and super quick recipe, but I would definitely change it next time.

This recipe calls for 3 large tomatoes to be chopped and added to some garlic and chourico and sauteed and simmered to make a sauce....it doesn't really make a sauce. I recommend using some canned crushed tomatoes to add to the chourico and garlic so you have an actual sauce. Nonetheless, it was yummy, but we added a lot of olive oil to make it not as dry.

Shrimp and Chourico Linguine
from Cooking in Sens

1/2 lb chourico, coarsely chopped
3 tbsp olive oil
3 large cloves garlic, chopped
3 large tomatoes, seeded and coarsely chopped (Use canned crushed tomatoes here)
Salt and pepper
Crushed red pepper
1 lb shrimp
1/2 lb fresh linguini, cooked and drained
2 tbsp chopped parsley
2 tbsp chopped chives

1. Saute the chourico in the oil for 3 minutes, add the garlic and saute for a further minute or two.
2. Add the tomatoes, salt, pepper and crushed red, bring to a boil, then simmer for 8 minutes.
3. Add the shrimp and cook for 3 minutes.
4. Add the linguini and toss to coat with the sauce.  Add the parsley and chives, then serve immediately.

Serve over pasta.

S'mores Bars

This vacation is going by wayyyy faster than I expected. I've been productive, but not as productive as I wanted to be. Oh well.

I did manage to get some baking in yesterday. I wanted to make something somewhat quick, so cupcakes were out. So were some other projects I had planned on doing since I had so much time due to vacation. Once again, oh well.


S'mores Bars
from What's Cookin Chicago

2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
1 1/2 cups mini marshmallow
2 cups bittersweet or semi-sweet chocolate chips

1. Preheat oven to 350ºF. Thoroughly grease a 9-by-13-inch baking pan; set aside.
2. In a large bowl, whisk together flour, graham cracker crumbs, baking powder and salt; set aside.
3. In the bowl of a stand mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture.
4. Reserve 1/4 of the dough and set aside. Press the remaining dough into greased pan until dough is uniform and flat. Top with chocolate chips and sprinkle with marshmallows.  Scatter the reserved dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.
5. Bake in preheated oven until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Cut into bars and remove from pan.

Cheese and Chourico Stuffed Chicken

I'm on vacation. I'm on vacation. I'm on vacation.

Did I mention I'm on vacation?

I got a couple of pretty sweet baking cookbooks for Christmas, so perhaps tomorrow I'll start using some of those recipes. I also got some pretty sweet kitchen gear too, like a roasting pan, a cupcake batter dispenser (yesssss), a strainer spoon, a garlic crusher, a cake carrier, and.....a waffle maker!

Tonight I actually made something without a recipe. I know, I'm moving on up in the cooking world. It was pretty good too, but I would definitely add more cheese next time...most of it melted and leaked out of the chicken.

Cheese & Chourico Stuffed Chicken


4 chicken breasts, pounded out to about 1/2 or 1/4 inch
1 chourico sausage, casing removed and chopped into small pieces
1/2 block of Velveeta cheese, diced (there will be leftovers)
6 slices of bacon, uncooked

1. Preheat oven to 400.
2. Place some diced chourico and diced cheese in the middle of the flattened chicken. Roll up and place seem side down in a greased baking dish.
3. Repeat with the rest of the chicken, sausage and cheese.
4. Cut bacon strips in half and place 3 pieces over each chicken breast.
5. Bake for 45-50 minutes until juices run clear and chicken is cooked through.

Place chicken between saran wrap when pounding

Spiced Rum Eggnog Cupcakes with Eggnog Latte Frosting

I tried eggnog for the first time on Friday. I probably never would have, but Dan and I had a playful spat a couple of weeks ago about how I was ridiculous to not like eggnog, and even more ridiculous for saying I didn't like it when I had never actually tried it.

He may have been right.

It was okay...a little too thick and sweet. I only had a couple of sips and can't really imagine drinking an entire cup of it, rum or no rum. I could, however, see myself trying it in some coffee.

Yesterday was the Franco's annual member's yankee swap. I (Dan) decided that eggnog cupcakes was the choice to make. The first batch was a disaster, a batter that never fully baked and came out tacky. Not Lady GaGa tacky (we get it GaGa, you're weird), sticky and gooey tacky. I attempted a different recipe, only to find out it made 12 cupcakes.

Who brings 12 cupcakes to a party of 60 people? I had to rush to make a quick appetizer to bring as well. Yesterday was a stressful day. Not too mention I'm doing this all with a cold.

I did end up having 1 bite of a cupcake and gave the rest to Dan. They are really good, and have a pretty good kick of spiced rum flavor, which is why I couldn't eat a whole one. Spiced rum and I don't exactly get along.

If you make these, be aware that the frosting recipe makes enough for at least 2 dozen cupcakes, so you may want to make 2 batches of cupcakes. Also, this cupcake recipe tends to be a bit stickier than a nice soft cake, and the middles sink a bit.

Spiced Rum Eggnog Cupcakes
from Annie's Eats

1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)
1 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Coffee Frosting

adapted from The Doctor's Dishes, Desserts & Decor

1 cup chilled whipping cream
8 oz mascarpone
1 1/2 tablespoons instant coffee granules
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting - I used about 2 1/2 cups)

1 tbsp. spiced rum

Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone. While mixing over low speed, slowly add the coffee granules and confectioner's sugar, one cup at a time, being careful not to over whip frosting.

Tomato & Garlic Pesto Shrimp Scampi

Dan and I have returned from our weekend trip to New Jersey. One of my college roommates got married yesterday to his high school sweetheart. Their wedding was pretty stellar. They had a phenomenal spread for their cocktail hour and a three course dinner. The dinner was a starter of a sort of deconstructed gazpacho, followed by a dinner of a quarter chicken, beef roast, and sauteed veggies. The dessert was a 3-tiered sampler of mini apple pie, a mini chocolate cake topped with berries and a mini chocolate cup filled with fruit sorbet. I know, I know, the food isn't the most important thing of the day, but this is a food blog. Their wedding was a very traditional Jewish wedding at a beautiful country club...I can't even imagine what was shelled out for that wedding.

Congrats Eric and Jacky!

The ride home from Jersey was....how do I say this nicely.....effing miserable. My GPS didn't take us back the way we came (which was a breeze), then we literally stopped for 30-40 minutes in one spot before hitting I-95, and paid over $12 in tolls. Thankfully, Dan was driving...he has yet to witness my passive-aggressive road rage.

We got home at 2....and I was supposed to be at cheerleading tryouts before 2, so I ran in, changed, conducted tryouts, then came home...forgetting to go to the grocery store on the way home. I did come home to Dan re-organizing the kitchen (awesome) and him being okay with me being lazy and throwing together what we had at home.

Tomato & Garlic Pesto Shrimp Scampi
from me :)

1 lb. linguine, fettucini, or spaghetti
1/2 lb shrimp, tails removed (I used frozen pre-cooked shrimp)
5 tbsp. butter
2 tbsp. olive oil (I used garlic & parsley infused oil)
2 tbsp. minced garlic
2-3 tbsp. Tastefully Simple's Dried Tomato & Garlic Pesto seasoning


1. Cook pasta according to package directions.
2. Heat olive oil in a saute pan over medium-high heat. Add shrimp and garlic.
3. Add in butter and mix til melted.
4. Sprinkle pesto seasoning on top and cook until heated through.
5. Serve shrimp over pasta.

Taco Pasta

Dan says I have to finish this post before we go out.

Why is Dan dictating what I do? Because I can't make up my mind...though I did decide what to make for dinner...no input from Dan.

I was doing pretty good on making dinner that contain lots of meat, but I always come back to pasta at some point. Damn carbs. I've had this recipe for quite some time, and have always wanted to make it, but I spent a decent amount of time debating between this and empanadas. Stay tuned for those.

I also made some jalapeno corn bread with this. Just take a basic cornbread muffin mix, prepare as directed and add 1/2 a cup of corn kernels (I used canned) and 1 diced jalapeno.

Taco Pasta 
from Lauren's Latest

1lb. ground beef
1/2 lb. rotini
1 packet taco seasoning
1 1/2 cups salsa
1/2 cup water
2 cup shredded cheddar cheese
1/4 cup cream

1. Cook pasta as directed until al dente.
2. Meanwhile, brown beef in a deep skillet. Drain and rinse under hot water to remove the fat. Wipe down the pan.
3. Return beef to pan and mix in the taco seasoning, salsa and water. Stir to combine and reduce heat to simmer.
4. When pasta is done, drain it and add it to the skillet. Mix it in with the meat and salsa.
5. Stir in the cheese and cream and mix until cheese is melted.

Crockpot Ribs

I now own my own crock pot.

Not true. I now co-own a crock pot that Dan brought when he moved in.

For all intensive purposes, I own a crock pot. I'm sticking with that story.

We had talked about making ribs for a while, and spent a considerable amount of time debating between traditional ribs (pork or beef) or short ribs. I would eat short ribs every day if possible, but variety is the spice of life so they say. I went with beef back ribs and used a new bottle of onion and garlic barbecue sauce I found at Christmas Tree Shop.

Crock Pot Ribs
adapted from here 

1 onion, quartered
4 cloves garlic, peeled
1 cup water
1/2 cup barbecue sauce
1/4 cup cooking wine
1 tbsp Worcestershire sauce

Place ribs in a crock pot with quartered onion and garlic. Cover with water, BBQ sauce, wine and Worcestershire sauce. Cook on low for 8-10 hours. After 8 or so hours, cover with more BBQ sauce if you like a saucier rib.

Yeah. Be jealous.

Andes Mint Cupcakes

Since I last posted, I found a couple of really great things at The Christmas Tree Shop. Andes Mint and Peppermint baking chips.

Yup.


I also found myself a new roommate since last time. Yes, tis true, the BF has moved in. I now have another cook in the house and permanent taste-tester for my cupcakes. Awesome. I suppose I can start using his name now, rather than calling him the BF. Dan is now my cupcake tester. He approved of these.

I used a chocolate cupcake recipe I've used before from Annie's Eats. I don't remember where I got the ganache or the buttercream from. I jotted down the recipes quickly.

Andes Mint Cupcakes

Cupcakes:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Ganache:
2 oz. bittersweet chocolate, chopped
1/2 cup heavy cream
1 tbsp butter, softened


Peppermint Buttercream:
2 sticks unsalted butter, room temperature
4-5 cups powdered sugar
1/4 cup milk
1/8 tsp peppermint extract
Green food coloring (optional)


Andes baking chips

1. Preheat oven to 350. Grease or prep 2 standard cupcake pans.
2.To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.
3.Divide batter evenly  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the ganache, heat the heavy cream in a saucepan until scalding. Pour over chopped chocolate in a small bowl. Whisk until mixed. Add in the butter and mix until combined. Chill in the refrigerator or freezer until it thickens to your liking.
5. When the cupcakes have cooled, cut out a small part of the center. Drop in some Andes baking chips, then a small spoonful of ganache.
6. To make the frosting, beat the butter until creamy. Add 4 cups of the powdered sugar (I used one box), milk, and peppermint. Beat until well combined. Add in more sugar until you get the desired thickness for frosting. 
7. Frost each cupcake and sprinkle with more Andes baking chips.

 

Cupcakes

I think everyone who reads this knows I enjoy making cupcakes. For some reason, I'm pretty decent at it. I get asked almost every day at work when am I going to bring in new cupcakes? What are you baking for the holidays? Do you have any good recipes for _____?

These are some cupcakes that I've already made, and you can find the recipes here on the blog.

 

Caramel Apple Cupcakes

Pumpkin Spice Latte Cupcakes

Chocolate Chip Cookie Cupcakes

Peanut Butter Cup Cupcakes

Chocolate Cupcakes with Chambord Ganache

Triple Chocolate Cupcakes

 

Cinnamon Chocolate Churro Cupcakes

 

Chocolate Malt Cupcakes

 

Chocolate Raspberry Truffle Cupcakes

 

Blackberry Cabernet Cupcakes

So what's all this talk about cupcakes you ask? I need more motivation to bake more often. So, I am going to list all of the cupcakes recipes I have that I want to make. Then, you guys can vote and it'll get me moving. I need to be accountable to others when I bake, since I never really eat what I bake anyways.

I know. I'm weird. 

That doesn't really bother me though.

And begin!

Cannoli Cupcakes

Watermelon Cupcakes

Rum n' Raspberry Custard Cupcakes

S'More Cupcakes

Irish Car Bomb Cupcakes

Lemon Limoncello Cupcakes

Gooey Pecan Pie Cupcakes

Vanilla Chai Cupcakes

Red Velvet Cupcakes

Sangria Cupcakes

Mexican Hot Chocolate Cupcakes

Eggnog Latte Cupcakes

Caramel Popcorn Cupcakes

Banana Caramel Decadence Cupcakes

Chocolate Bacon Cupcakes with Maple Frosting

Pineapple Upside Down Cupcakes

Sour Patch Kids Cupcakes

Caramel Macchiato Cupcakes

Key Lime Pie Cupcakes

Orange Creamsicle Cupcakes

Cherry Limeade Cupcakes

Samoa Cupcakes (yes, like the girl scout cookies)

Boston Cream Pie Cupcakes

Chocolate Velvet Strawberry Cupcakes

Chocolate Bourbon Toffee Cupcakes

Pink Lemonade Cupcakes

Oreo Cupcakes

Mudslide Cupcakes

Dulce de Leche Cupcakes

Chocolate Cherry Cupcakes

Cashew Nut Brittle Cupcakes

Peach Bellini Cupcakes

Cherry Almond Cupcakes

Strawberry Cupcakes

Soda Fountain Cupcakes

French Toast and Bacon Cupcakes

Banana Cream Pie Cupcakes

Shirley Temple Cupcakes

Chocolate Peppermint Patty Cupcakes

Peach Cupcakes

Mocha Cupcakes with Espresso Buttercream

Butterbeer Cupcakes (for the Harry Potter nerds)

Kahlua Coffee Cupcakes

Rootbeer Float Cupcakes

Pina Colada Cupcakes

Banana Split Cupcakes

Mocha Coconut Frappucino Cupcakes

Brown Sugar Cupcakes

Chocolate Turtle Cupcakes

Mango-Filled Coconut Cupcakes

Blue Moon Cupcakes (yes, like the beer)

Cardamom Spiced Cupcakes with Coffee Buttercream

Cinnamon Graham Cupcakes with Mixed Berry Filling (like a berry pie)

Black Cherry Cupcakes

Chocolate Espresso Cupcakes

Cranberry Cream Cheese Cupcakes

Chubby Hubby Cupcakes (like the Ben & Jerry's ice cream)

So vote away....I need motivation.

Monte Cristo

The BF and I have been on a sandwich kick lately. Not really, but it's the last two things we really made for dinner. I can't actually take credit for this one either. He did most of the work....

I am not complaining about this, though. I am more than happy to let him take over my kitchen. Monte Cristos are super easy to make and amazingly delicious. The BF didn't think a sandwich would fill him up....well he couldn't even finish all of his. He was also skeptical of putting powdered sugar on a sandwich, but how is adding powdered sugar to anything ever a bad idea?

The answer to that question is: When you order fried dough on a windy day.

You could adapt this recipe in so many ways. I used both Swiss and American cheese (he used American only), you could make it with any kind of deli meats you want too. You can leave out the maple syrup too if you want it more savory, but that just seems silly to me.

Monte Cristo Sandwiches
from This Weeks Menu

Good white bread
1/2 lb. thin sliced turkey
1/2 lb. thin sliced ham
sliced swiss cheese
sliced american cheese
2 eggs, beaten
1/8 cup milk
maple syrup
powdered sugar

1. Layer American cheese, turkey, Swiss cheese and ham between two slices of bread. Heat in the microwave for about 20 seconds.
2. Heat a skillet on medium-high heat. Beat the eggs and milk together in a shallow bowl or dish. Coat the sandwich on both sides with the egg mixture and place in the skillet. Cook until golden brown on both sides. Serve with maple syrup and powdered sugar.

Super crappy photo.

Croque-Madame Sandwiches

Let's talk about blizzards before Halloween and then my town losing power for 5 days...some people still without power. My meals have consisted of things that don't need to be heated, things made on a stove top because our generator would allow that, things on the grill, and eating at other people's houses (like my bf's parents).

Let's also talk about not having work all week, but it being the busiest and worst week I've had in a while. With the schools closed and no power in the surrounding towns as well, one would think that a cheerleading competition would be postponed....but no. I give credit to my 20 girls for busting their asses, a blizzard right before competition pretty much capped off how our season was going. They are truly amazing.

Let's also talk about sandwiches. I never really ate a sandwich (unless you count PB and Fluff) until I was like 19? The first real sandwich I ever ate was at Panera when one opened next to my college campus. Panera is easily my favorite chain restaurant. Now as you know, I no longer have to make dinner for one (awesome) and have had to start collecting new recipes that the BF will eat (must consist of meat). I've wanted to make these sandwiches for a while, and thankfully they were something he would eat.

A Croque-Madame consists of ham, cheese, bechamel sauce, and fried eggs. What is there not to love?

No, seriously, what is there not to love?

A glorified ham and cheese. I would eat these all the time if it was socially acceptable.

Croque-Madame
from The Meaning of Pie

Ingredients:

Good quality white bread (think thick-sliced)
1/2 lb. smoked ham
5 tbsp. unsalted butter, divided
3 tbsp. flour
2 cups milk
3/4 cup shredded Swiss cheese (I used a mix of Gruyere and Emmentaler) + more for sprinkling
salt and pepper
Dijon mustard
eggs

1. Make the bechamel. Melt 3 tbsp. butter in a saucepan over medium heat. Add flour and whisk thoroughly, letting the roux cook for 3 minutes. Add the milk and whisk constantly, bringing to a boil. Bring to a simmer and cook for 5 more minutes. Remove from heat and add in cheese, slowly whisking until cheese is melted. Mix in salt and pepper to taste and set aside.
2. One piece of bread, place a few teaspoons of mustard and then top with ham slices. One the other piece of bread, place about 1/3 cup of bechamel sauce. Top with a small handful of the extra shredded cheese.
3. Preheat the broiler. Melt 2 tbsp. of butter on a griddle pan. Toast each side of the sandwich for about 2 minutes or until golden on each side. Place in a greased baking dish. Top with another 1/3 cup of bechamel sauce. Place under broiler for a minute or so. Watch carefully, the toast will burn!
4. Fry up a couple of eggs on the griddle pan and place in top of the broiled sandwiches. Then eat.

I didn't take any pictures...we were too busy eating.

Caramel Apple Cupcakes

I don't think I'll ever post a survey on what kind of cupcakes to make on Facebook ever again, it was a lot of pressure with everyone's different choices. I went with the option my Gram chose since it was her birthday....but I was a pretty terrible granddaughter and never even gave her some to try. Ughhhhh....

As I was baking these I also had a pretty awesome guy cooking me dinner. Yes, ladies and gentlemen (or ladies, I don't think any gentlemen actually read this blog), I have myself a boyfriend who cooks. Some may call me lucky, I call me strategic (don't think I didn't plan having a guy who knows his way around the kitchen). All jokes aside about my love of food and cooking and finding a guy who cooks, he's pretty great. And he loves my cupcakes so I'll keep him around. He made a super yummy chicken casserole with broccoli and some rice. It even had mayo in it and it was good. I know, I know, I ate something with mayo in it....

Back to the cupcakes though. I was pretty happy when I decorated these with some nice warm caramel. NOT A GOOD IDEA. When caramel that hasn't cooled enough is put on cupcakes that haven't cooled enough, it will melt....ALL OVER THE PLACE. After I decorated them, Boyfriend and I went Halloween costume shopping, only to come home to my cupcakes with melted caramel all over them and the containers. They were messy, but still good.

Pre caramel disaster...

Caramel Apple Cupcakes
from The Girl Who Ate Everything

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not over-bake. Remove to a wire rack to cool.

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners. The caramel will soften if left at room temperature if left too long, so be sure to serve them the same day as you decorate them.

Muffin Pan Pizzas

Football season is a great time for me, because I get to cook all my new appetizer recipes for everyone every Sunday and I get to keep track of Tom Brady's current hairstyle. Yesterday I made some tortellini skewers (tortellini marinated in Italian dressing, black olives, cheese cubes and pepperoni all on a skewer) and these muffin pan pizzas that I came across a while ago.

Muffin Pan Pizzas
(makes 24)

4 flour tortillas
jar of pizza sauce
1/3 cup grated Parmesan cheese
pinch of oregano
pinch of parsley
pinch of garlic powder
shredded mozzarella cheese
mini pepperonis

1. Preheat oven to 425. Spray a muffin pan with cooking spray.
2. Using a cookie cutter, cut out 24 rounds from the tortillas. You can get 6-7 rounds from 1 tortilla if you space it right.
3. Place the rounds into the muffin pan.
4. In a small bowl mix together almost all of the jar of pizza sauce (I left about 1/3 cup in the jar), Parmesan cheese, oregano, parsley and garlic. Place a spoonful onto each tortilla round.
5. Sprinkle mozzarella cheese on top and then top with mini pepperonis.
6. Bake for 12-15 minutes, until cheese is melted, bubbly and starting to brown. Remove from pan to a cooling rack and repeat with remaining rounds.

Orecchiette Carbonara

Let me preface this post by saying if you're going to feed an army, this recipe is great. If you're cooking for one, it's not so great. I ate this for days. So unless you're into eating the same leftover for days, scale it down a bit.

That said, this dish is delicious. I've never had pasta carbonara, whether homemade or at a restaurant. I really hope that if I order it one day, that this recipe will hold up against it.

Orecchiette Carbonara
from Bella Eats


6 slices high-quality, thick-cut bacon
2 medium leeks, white and pale green parts only, halved lengthwise and cut crosswise into 1/3-inch pieces
2 garlic cloves, minced
1 cup frozen peas, thawed
1 lb. orecchiette pasta or small shells
2 large, high-quality egg yolks, room temperature
1/4 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 tbsp fresh parsley

1. Cook bacon until crisp. (I cooked mine in the oven. 400 degrees on a rimmed baking sheet for 15 minutes, turning once.) Transfer the cooked bacon to a paper towel to drain, and set aside. Reserve 2 tbsp of the bacon fat, keeping it in the skillet or pouring it from the baking pan into a skillet.  Once the bacon is cool, break it into small pieces.
2. Add the leeks and garlic to the skillet with the bacon fat, and saute over medium heat until tender, about 6 minutes. Add the peas and stir to heat evenly. Set aside.
3. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, about 8 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
4. Whisk the egg yolks, parmesan, and cream together in a medium bowl. Gradually add 1/4 cup of the pasta cooking water. 
5. Add the pasta to the leeks and stir to mix over medium heat, just until all is heated through and the leeks are just starting to sizzle again. Remove the skillet from the heat and pour egg mixture over pasta. Stir until the sauce is just creamy and eggs are no longer raw, about 2 minutes. You can return the skillet to very low heat if the egg mixture is still runny, but be careful not to overcook. If the pasta needs to be moistened, you can add some of the reserved pasta cooking water back to the pan.
6. Stir in the bacon and parsley, blending well.
7. Serve with additional cheese and freshly ground black pepper.

First time ever cooking with, or eating, leeks.

Yeah....

 My one note about this, is that it is imperative that you use good quality and super thick cut bacon. It's a huge highlight of the dish, so make it worth it.

Snickerdoodle Cupcakes

I haven't update this in a while, even though I've been cooking quite a bit. Last weekend, I made some Snickerdoodle Cupcakes that I didn't take any pictures of.

I know. I suck.


These cupcakes drove me nuts. I tried to make mini snickerdoodle cookies to put on top, but they burned. I then threw away the rest of the batter out of frustration. Temper tantrums in the kitchen happen sometimes. So what?

Then, the frosting didn't work out the way I wanted it to (and I wasn't thrilled with the recipe for it to begin with), so I scratched that and made a very simple buttercream with stuff I had on hand. It was a pretty good recovery if you ask me. People seemed to really like them. I will admit they were good, but I do it with a glaring eye out of the annoyance they caused me.

Snickerdoodle Cupcakes
from Annie's Eats

For the cupcakes:

1½ cups all-purpose flour

1½ cups cake flour, sifted

1 tbsp. baking powder

1 tsp. salt

1 tbsp. ground cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

1¾ cups sugar

4 large eggs

2 tsp. vanilla extract

1¼ cups milk

For the frosting:

¾ cup plus 1 tbsp. sugar, divided

1/3 cup water

1 tbsp. light corn syrup

3 large egg whites, at room temperature

For garnish:

1 tsp. ground cinnamon

2 tbsp. sugar

To make the cupcakes:

1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.  

2.Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla. 3. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

4. Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting: 

1. Combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

2. In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form. 3. As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

4. Frost the cooled cupcakes as desired.  In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

** If you want to make the mini snickerdoodles, follow the link under the recipe title. There is a link on Annie's recipe to her snickerdoodle cookies. Just reduce cooking time to about 8 minutes.

This is where a picture would be....

Shepherd's Pie with Stout & Shallot Gravy

I made this about a week ago, but have had quite a long week. A very dear friend and amazing man passed away last week and I had the wake and funeral to attend as well as just dealing with my everyday life. You will be missed Ward, R.I.P.

My week also included my town's high school (my place of employment) being exploited all over the news due to the outbreak of MRSA amongst the athletes. Never a dull moment in Westford. This is the only real meal I cooked all week, although I will be baking in a couple of hours.


Shepherd's Pie with Stout & Shallot Gravy
from Patio Daddio BBQ

Ingredients:
2 lb ground beef
6 cups mashed potatoes, prepared in advance
2 cups beef broth
2 cups frozen peas and carrots (I used corn)
1 medium white onion, chopped to 1/4" (about 1 1/2 cups)
1 clove garlic, minced (about 1 tsp)
4 Tbsp all-purpose flour
1/4 cup parsley, chopped fine
2 Tbsp butter
1 Tbsp thyme, chopped fine
2 tsp kosher salt
1 tsp pepper

Gravy:
2 cups stout beer
1 cup beef broth
1/2 medium shallot, minced (about 3 Tbsp)
1/4 cup all-purpose flour
3 tbsp butter
2 tbsp worcestershire sauce
1 tbsp light brown sugar
1 tsp pepper

For the pie

1.Melt the butter in a large saute pan over medium-high heat. Add the onion and sweat until they are soft and translucent. Add the peas and carrots to the pan, stir, then remove the mixture to a bowl and set aside.
2. Preheat your oven to 350º.
3. Return the pan to the heat, add the meat, and brown (do not drain). Sprinkle the flour over the meat and stir well to combine. Add the garlic, broth, herbs, salt and pepper to the pan and mix well. Bring the mixture to a slight boil and cook until the liquid is reduced by about half. Add the vegetable mixture to the pan, stir and remove from the heat.
4. Spread the meat and vegetable mixture evenly in the bottom of a greased large oval or 9" x 13" baking dish. Spread the mashed potatoes evenly over the meat. Bake for 30 minutes then remove the pie from the oven and set aside.

For the gravy

1. Return the pan to the heat at medium-high. Sweat the shallots until they are translucent, then remove to a bowl and set aside. Return the pan to the heat and melt the butter.
2.When the butter is foaming, add the flour and whisk very well to make a roux. Continue cooking, whisking constantly, until the roux starts to develop a nutty aroma (about two minutes). Reduce the heat to medium and add the porter and broth. Continue whisking until the mixture is smooth with no lumps.
3. Return the shallots to the pan and add the remaining ingredients.Bring the mixture just to a light boil. Reduce the heat to medium-low and cook another five minutes. Remove the gravy to a bowl.

Serve pie with gravy on top.

I take the worst pics ever

With super bad lighting

Pumpkin Spice Latte Cupcakes

It was another day with two students out sick and I barely touched my to-do list...I just kept adding to it. The only thing I got done that I actually planned was making cupcakes. It's also the first time this season I've used pumpkin. Good thing I kept a giant can stored, because there was none in the store. I remember last year I had to stalk up at a Hannafords (where I never shop), while I was working on community shopping skills with a student. She must of thought I was a weirdo when I filled a basket with pumpkin puree....the things I do out of baking desperation....

My good friend Jaime turned me to the dark side last year. Up until June of 2010, I had never had Starbucks. I actually used to protest it, thinking it was overpriced and snobby. I still think it's semi over-priced and snobby with using the Italian words for their sizes (when a 16-year old kid is taking my order at the Barnes & Noble cafe, I'm not instantly transported to a little Italian cafe...it's a large, get with it). They do make some good drinks though, and Jaime proved that to me when the only coffee shop in our Vegas hotel was a Starbucks. You win, Starbucks, you win.

These cupcakes are the dessert version of a Spiced Pumpkin Latte, complete with the fresh whipped cream and caramel drizzle. I also injected the cupcakes with some caramel. I just put some caramel into a squeeze bottle, punctured some holed in them with a straw and squeezed the caramel into the holes.

Pumpkin Spice Latte Cupcakes
From Annie's Eats (where else...)

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing (optional)

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon

Caramel sauce

Directions:
1. To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

2.Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

3. To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

Mum stole one right from the oven....

Caramel sauce injection

Fresh whipped cream

Sprinkled with cinnamon

Drizzled with caramel

Sausage and Cornbread Stuffed Acorn Squash

Today was a pretty good Monday. I started my day off with notice that 2 of my kids were out sick. Now, don't get me wrong, I love my students and hate that they're sick, but a little time to catch up on some needed work was great. Not to mention that one of my teacher aides told me she went to a cupcake bakery this past weekend and said that my Peanut Butter Cup Cupcakes were better than the professional bakery's. Damn right they are!

Today was also a good Monday because I tried acorn squash for the first time. I've been dying to eat squash again and as I stood in the grocery store I came to a predicament. What kind of squash should I get? Then when I decided it was acorn squash, I had to decide between the regular or the white acorn squash. I went with the regular before my head exploded. I bought 2 like the recipe said, but only cooked one. I'm going to use the other one tomorrow night, so be prepared for Acorn Squash Round 2. I adapted this recipe a bit. I only cooked one squash, which I only ate half of, one whole squash is supposed to feed one person...that seems like a lot to me. I had some left over stuffing, but not enough to fill 4 squash halves, so the recipe would need to be tweaked a bit of making the original using 2 squashes.

Sausage and Cornbread Stuffed Acorn Squash 
adapted from Five and Spice

1 acorn squash
olive oil
dried sage
salt and pepper
butter
3-4 breakfast sausage links, defrosted if frozen (more if you really like sausage)
1 clove garlic, pressed
2 cups (loosely packed) of 1/2 inch chunks of cornbread (or corn muffin) (or corn muffin toaster cakes like I used)
raisins or dried cranberries (which I forgot)
1 cup fresh corn kernels (I used a single-serving steamer bag)
1/4 chicken broth or water (do the broth, it adds more flavor)
a drizzle of maple syrup
freshly grated Parmesan cheese

1. Preheat oven to 375. Cut squash in half and clean out the seeds and ribs by scraping the sides with a spoon. Cut off a bit of the top and bottom of the squash halves so they can sit flat. Rub the flesh with olive oil. Sprinkle with salt and pepper and a pinch of sage. Place on a baking pan, cut side down, and roast for 40-45 minutes.
2. Meanwhile, melt a big chunk of butter in a medium-large skillet over medium heat. Add the garlic and sausage and stir. Fry the sausage, breaking it up into pieces as it cooks. Reduce heat to medium-low and add the raisins, corn and cornbread.
3. Stir for a couple of minutes and then add the broth and a drizzle (about a tbsp) of maple syrup. Give it a stir, then let cook for 2-3 minutes. Remove from heat.
4. When the squash are done, fill each half with the stuffing and sprinkle with Parmesan cheese. Bake in the oven for 10 minutes or until cheese is melted.