Leprechauns like lusciousness.....

St. Pat's is around the corner and it is not all about the green beer. Even if you don't celebrate, here are some luscious treats for you.  Irish Coffee Cupcakes AND Guinness Cupcakes. Why not? But it's too early for chocolate? Shame on your for thinking that way. You want something hearty? Something savory to go with your sweetness? I am also adding a delicious St. Patty's Potato muffin. Perfect to fill your tummy before you celebrate. From my kitchen to yours, enjoy every bite.

Irish Coffee Cupcakes (makes 15)
Ingredients: For the cupcakes:
2 c. flour
1 t. baking powder
¼ t baking soda
¼ t salt
½ c boiling water

2 T instant espresso powder (you can use instant coffee or buy the instant espresso powder at Starbucks)

¼ c whole milk

1 stick unsalted butter at room temp

½ c. sugar

½ c packed light brown sugar

2 large eggs

For the frosting:

1 c. heavy cream

1 T powdered sugar

1 T whiskey

Instant espresso powder for dusting

Directions:

Preheat oven to 350 and line your cupcake tins.

Whisk flour, baking soda, baking powder, and salt.

Pour water over espresso powder and let cool. Combine espresso with milk. Beat butter, brown sugar, granulated sugar with a mixer on medium until pale and fluffy (about 3 mins.) Add eggs, one at a time beating well after each addition.

Beat in flour mixture 1/3 at a time alternating with espresso mixture beginning AND ending with flour. Batter may look broken.  Fill muffin tins ¾ full. Bake 20-22 mins until toothpick inserted in center comes out clean. Let cool, turn cupcakes out from tin.

To make frosting: Whisk together cream, powdered sugar until peaks form. Add whiskey and mix until slightly stiff peaks form. Top cupcakes with 2 T of frosting and lightly dust with espresso powder. Feel free to save most for yourself.

Guinness Cupcakes
Ingredients: For the cupcake:

3/4 cup unsweetened cocoa

2 cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

Pinch fine salt

1 12 oz bottle Guinness (not for your mouth..for the bowl.)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

For the frosting:

1 (8-ounce) package cream cheese, softened at room temperature

3/4 to 1 cup heavy cream

1 (1-pound) box confectioners' sugar

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa or chocolate sprinkles. You can also use nonflavored green food coloring to make the icing green. Take a bite and say "mmmmmmmmm." Repeat.


Savory St. Patrick's Day Potato Muffins
Ingredients

2 medium potatoes (peeled and cut into 1/2 inch cubes)

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1 pinch salt (be generous)

1 egg (lightly beaten)

4 tablespoons vegetable oil

1 1/4 cups buttermilk

3 tablespoons fresh chives (or spring onions chopped)

3 tablespoons fresh parsley (chopped)
1/2 cup cheddar cheese (grated)

Directions:
Pre-heat the oven to 350. Grease a 12 cup muffin pan or use paper liners. In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
Drain and rinse under cold water and set aside. 

In a medium bowl, combine the flour, salt and baking powder. In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley. Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese.  I also added mushrooms. Spoon into muffin tins and bake for 20 minutes. 

You can top these with extra grated cheese. Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.

After all that work, you deserve a beverage. Now, go pinch someone on the 17th. Have a fantastic weekend.

Take A Bite Of: Cookie Dough Truffles

I know you like your chocolate. So I've got a little something for you: Cookie Dough Truffles. Here is an easy fix for your chocolate-based addiction, and a fun twist on class truffles (which I have made many times and will confirm truffles are one thing I would rather just purchase.)

This makes five dozen but you can go ahead and tell everyone it only makes 1 dozen and hoard the rest to yourself.  Buon Appetito!

Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. *Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

And Happy Birthday this weekend to our friend Tracie at Stir-Fry Awesomeness. Celebrate, good times, come on....

Thanks AND giving

First: Thanks.

Thank you for the great response to guest posting. Very honored by your comments and emails. Stay tuned this week for the outcome.

And now: Giving

November turns the corner into one of my favorite times of year for cooking. With holiday soirees and family parties, I have plenty of reasons and opportunity to experiment in the kitchen. And it serves as a great time to review my favorite cookbooks and explore new ones.

And one fantastic cookbook is from The Food Network. With over 250 recipes from one of my favorite networks/sites, this cookbook has great tutorials and photos accompanying recipes ranging from lamb to baked eggs with farmhouse cheddar. And don't say you were never inspired to learn to strip lemongrass. You can show all your stripping skills after you read this book (and I do mean the lemongrass!)

So I am sending a copy to one of you. Leave me a comment by Friday and once again, we will employ the magic hat to produce a winner. The magic you create after that is up to you... good luck.

Take A Bite Of: Ricotta Cheesecake

the easiest cheesecake you will ever make. This, using ricotta instead of cream cheese, is still rich but has a much lighter texture. Martha Stewart knows her baked goods. From her Baking Handbook comes this delicious vittle. Buon Appetito!


Ricotta Cheesecake
Ingredients:
Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 lbs. fresh whole milk ricotta cheese, pureed in food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
finely grated zest of 2 lemons
1/4 tsp. salt

Directions:
Preheat oven to 375. Generously butter and sugar a 9-inch Springform pan. In a large bowl, whisk together the ricotta, egg yolks, flour, 6 tablespoons sugar, zest and salt until combined, set aside.

Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on low speed until foamy. With the mixer on high, gradually add the remaining 6 tablespoons of sugar, beating until stiff and glossy, 3 to 4 minutes.

Using a rubber spatula, fold a third of the egg-white mixture into the ricotta mixture until combined. Gently fold the remaining egg white mixture until just combined. Pour into pan and bake until center is firm and the top a deep golden brown, about 1 hour.

Transfer to a wire rack and cool ten minutes. Place another wire rack on top and invert cake to rack to remove from pan. Reinvert cake and cool completely, top side up. The cheesecake is best eaten the day it is baked but can be refrigerated, covered loosely with plastic wrap, for up to 3 days. Let sit at room temperature for 20 minutes prior to serving.


Top with fresh fruit, dark fudge sauce, or berry coulis. And even amazing plain!

Take A Bite Of: Chocolate Bread Pudding

Something so inviting...a little chocolate sin never hurt anyone, now did it? Our friend Martha Stewart shares this incredible recipe which I will personally vouch for. When everyone else is bringing apple pie to the holiday bash, this little concoction will earn you rave reviews. The person who brings the apple pie will even be back for seconds. Buon Appetito!



Chocolate Bread Pudding
Ingredients:

• 2 cups heavy cream
• 2 cups milk
• 1 whole vanilla bean, split in half lengthwise, seeds scraped
• 3 cinnamon sticks (optional)
• 1 loaf brioche (about 1 pound, or you may substitute white bread)
• 12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
• 8 large egg yolks
• 3/4 cup sugar
• 1 package (8 ounces) creme fraiche

Directions

1. Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
2. Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
3. Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
4. Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
5. Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

   

Take A Bite Of: Fleur de Sel Toffee

The savory and sweet goodness that this delicious vittle can offer. Salt flecked toffee? Are you serious? Oh, yes. I am.

After some email inquiries about this divine treat after my Fleur de Hell post, I am sharing the recipe. I know some of you have commented that my recipes are a bit on the difficult side. This one looks (and tastes) much more difficult than it is. Thanks Martha Stewart. And this recipe got rave reviews at my office (since I dropped the Fleur de Sel AFTER I used what I needed for this recipe.) Buon Appetito!

Fleur de Sel Toffee

Ingredients:

• Vegetable oil cooking spray
• 1 pound (4 sticks) unsalted butter
• 2 2/3 cups sugar
• 1/3 cup water
• 1/4 cup light corn syrup
• Fleur de sel, for sprinkling

Directions:

1. Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes. (You can easily use a meat thermometer too).
2. Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces. Toffee will keep, covered, for up to 1 week.

Take A Bite Of: Linguine and Proscuitto Mini Frittatas

Something warm, delicious, filling, and super easy to make? Look no further. I love these for family breakfast as much as I love them for brunches when we have people over. My favorite Chef, Giada, shared this on one of her shows. Buon Apetito!

Linguine and Proscuitto Mini Frittatas
Ingredients

• 1/2 pound linguine pasta
• 7 large eggs
• 1/2 cup milk ( I use 2%)
• 1/4 cup cream
• 1/2 cup mascarpone cheese
• 6 ounces diced prosciutto
• 5 ounces smoked mozzarella cheese, diced (1 cup diced)
• 1/2 cup grated Asiago cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• And you need a 12 cup muffin tin

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

Preheat the oven to 375 degrees F. Grease the muffin tin.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top.

Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Take A Bite Of: Cookie Dough Brownies

In my tip-toeing through the BlogTulips last week, I came upon a dessert that I just craved immediately. AND will be making for a party tomorrow.

From the fabulous Rhiannon (aka Little Ms Baker) at Pink Sugar Desserts is this combination of two of my favorite treats: Brownies and Chocolate Chip Cookies. And it might be one of the easiest you will ever make because there are two ingredients. Now, normally, I am a girl who likes it "from scratch" but I will cheat on this...because cheating never felt so good.

This photo and recipe belong to Pink Sugar so go and visit her site, for more visual baked goodness.
Two ingredients: Cookie Dough and Brownie Mix. Thank you Betty Crocker and Pillsbury for making my life so tasty. To make this deliciousness, all you have to do is prepare the brownie batter according to the box and then pour into a 9 x 9 greased pan.

Scoop spoonfuls of cookie dough and press into the brownie batter until there seems to be a even ratio of cookie dough to brownie batter. Bake in a preheated oven at 350 degrees F for 35-40 minutes or until the tops of the cookie dough is nice and brown. Remove from oven and then let cool.

For the chocolate ganache topping:

Melt 1 1/2 cups of chocolate chips
3/4 cups of whipping cream
5 tbsp of butter in a saucepan over low heat until the chocolate chips are smooth and melted.

Pour over the brownies and then put in the freezer (if you're not patient enough like me to wait for the fridge to cool these babies off) until set, about 45-60 minutes. Cut into pieces and pig out, I mean, enjoy.

Buon Apetito!!!

Take A Bite Of: Momcatt's Pumpkin Bread

One of my favorite baked goods coming out of my Mom's kitchen. And since Fall is being ushered in, this is a perfect treat for this season and the holidays. I also make mini loaves to give away. Perfect alone, slightly more perfect with butter, and if you want a twist, try a little cream cheese. Heaven. And the days I am really missing my Mom, this is a go to item. Filling our kitchen with the same great smell.

Since this is our last day in Seattle, I hope I get some of this to take home. (HINT HINT MOM!)
I need pumpkin bread to soothe us on the l-o-n-g plane ride back to Atlanta.

Buon Appetito!

And Happy Labor Day weekend.

Momcatt's Pumpkin Bread

Ingredients:

3 c. sugar
1 c. oil ( I use canola)
4 eggs
1 1/2 t salt
1 t cinnamon
1 t nutmeg
2 t (rounded) baking soda
2 c. pumpkin (or you can use 1 15oz can of Libby)
2/3 c water

Mix together

Add 3 1/2 c flour. Mix until moistened.

Pour into greased loaf pans. Bake 1 hour at 350 degrees.

And just try to share some ok?

Take a Bite Of: Mexican Chocolate Cake

Congratulations to Tara at Tarable for winning the Starbucks giveaway. Thank you all for celebrating that landmark with me.

We are having a fab get together this afternoon with some close friends and family before JohnnyMac and I head off to the formal night of my 20 year reunion. JohnnyMac's interest in his own 20 year reunion was quite low to the ground while my enthusiasm for mine is skyrocket-like which includes high kicks and singing song lyrics like "It's tricky to rock and rhyme, rock and rhyme its right on time".

And since I am a speaker tonight, I green-lighted a few extra shots for him, AND assured him none of my comic stylings on the mic will be about him.

And if you don't like to bake, don't want to learn, but need the one sure thing you can bring to holiday parties, office get togethers, or baby showers, look no further my friend. This may be the most delicious cake I have ever made. And I make a particular cake that requires seven hours of my time. This one though, could not be easier. I even won a neighborhood bake-off with this recipe.

Not too long ago, it was pointed out to me (by JohnnyMac and supported by HiPie) that whenever I make something I like, instead of just asking someone to try it and tell me what they think, because I am brimming with enthusiasm (and confidence, apparently) I opt rather to say "try this. Its incredible, isnt it?" I will save you all of the accolades that accompany this recipe because some people don't need to be led to the water to drink, do they? Buon Appetito!

Mexican Chocolate Cake:

Ingredients:

1 stick butter (no one said light or fat-free did they?)
1/2 cup oil ( I use canola)
2 squares unsweetened chocolate
1 cup water
2 cups unsifted all purpose flour
1 tsp baking soda
2 cups sugar
1/2 cup buttermilk (*you can make your own, see below)
2 eggs
1 tsp cinnamon
1 tsp vanilla

Put butter and chocolate in saucepan over medium low heat until completely melted. Cool by adding oil and water. Put all other ingredients in mixing bowl and slowly incorporate the melted chocolate mixture until well blended. Pour into a greased 11 x 15 pan (you can use a lipped cookie sheet) and bake for 20-25 minutes at 350 degrees. While cake is still warm top with:

Mexican Chocolate Cake Icing:

1 stick butter (don't worry about it!)
2 squares unsweetened chocolate
6 Tbl milk
1 lb powdered sugar.
1 tsp vanilla

Put butter and chocolate in saucepan until completely melted. Remove from heat and add milk, vanilla, and powdered sugar. Use handmixer until completely smooth.

Note: the batter and icing are not stiff.
Note 2: when my Aunt makes this cake, she uses all buttermilk and no water
Note 3: I have added cinnamon to the icing as well. And I have added a dash of cayenne pepper to the batter before too. Mmmmm...spicy and fantastic.

* if you don't have buttermilk, add 1/2 T of lemon juice or vinegar to 1/2 c. of milk. Let stand for a few minutes and then proceed.

Take A Sip Of: Watermelon Bloody Mary

Happy Birthday to my little brother, HiPie. He is fresh back from St. Thomas and St. Croix. He will definitively need a cocktail starter to replenish the scads of electrolytes he left behind.

And we are having a dinner party with some friends tonight. One of them, born and bred in the Bayou. She is a fabulous cook thus inspiring this twist on a classic cocktail.

We love a good bloody mary. My favorite bloody mary is actually from a mix called Zing Zang. Amazing. But this fruitful pleasure is a highly tasty version. Another way to stay refreshed while we still are wrapped in summer.

Let's have a cocktail? Of course. This recipe compliments of Martha Stewart.

Watermelon Bloody Mary

Ingredients:

* 12 cups watermelon chunks (from a 4 lb watermelon, rind removed) plus pieces, for serving
* 1 teaspoon sugar, or to taste
* Ice, for serving
* 1 1/2 cups tomato juice
* 13 dashes hot sauce, such as Tabasco, or to taste
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/4 teaspoons coarse salt
* 1/2 teaspoon celery seeds, ground with a mortar and pestle, or celery salt
* Freshly ground pepper
* 1 to 1 1/4 cups vodka
* Celery stalks, for serving

Directions

1. Working in batches, puree watermelon (with seeds) and sugar in blender. Strain into a bowl through a fine sieve, pressing with a rubber spatula; discard solids. (You will have 5 1/2 cups juice.)

2. For children's drinks: Divide 2 1/2 cups juice among 4 ice-filled glasses.

3. For adults' drinks: Stir remaining 3 cups watermelon juice with tomato juice, hot sauce, Worcestershire sauce, salt, and celery seeds in a bowl set in a larger bowl of ice. Season with pepper. Stir in vodka and divide among 4 ice-filled glasses.

4. Garnish adult drinks with a piece of watermelon and a celery stalk.

Take A Bite Of: Key Lime Creme Brulee

Ahhhhh....both refreshing and decadent. Can it be? Indeed.

My older brother, Tumbleweed, is here for the weekend to spend time with his favorite sister spoil his nephew rotten. When selecting the recipe for today, I thought of my brother's food profile. Lime desserts are his favorite. He happens to also be a big fan of my Creme Brulee. What a perfect pairing of two of his favorites in this wickedly good treat I will be tee'ing up this weekend in his honor.

This recipe is from Four Seasons Hotel in Palm Beach.

Do not let Creme Brulee intimidate you. It is a more complicated recipe than some desserts but not difficult to master. I have experimented with dozens of recipes. If you want a perfect and could not be easier basic creme brulee recipe, email me. I am happy to pass it along. If you don't have a culinary torch, get one. But you can also use your broiler to make the perfect sugar crust.

Buon Appetito! And have a great weekend.

Key Lime Creme Brulee

• Filling:

3 egg yolks, plus 3 egg yolks
1 1/2 ounces sugar
10 ounces heavy cream
1 vanilla bean, split
2 ounces sweetened condensed milk
3 ounces key lime juice

• Crust:

Puff pastry, store bought
Fruit puree, as a garnish, optional

• Directions:
  

Preheat oven to 350 degrees F.

Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture.In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil. Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.

For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute. Add the condensed milk and whisk for another minute. Add the key lime juice gradually and whisk for 1 minute. Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed.

To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches. Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans. Let the dough rest for 30 minutes in the refrigerator. Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring. Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes. The shells should be very thin and even.

To assemble, fill the shells with the key lime filling and level the tops with a spatula. Dust the tops of the desserts with sugar and using a torch caramelize the tops. Place the desserts on a plate and serve with fruit puree, if desired.

Have A Sip Of: Basil-Strawberry Vodka Lemonade

This will certainly wet your whistle during the heat wave of summer. Perfect for parties, lazy afternoons, or the rare opportunities you get time alone. Goodness awaits...make yours soon. And for the minors, this is (almost) just as good sans Vodka.

Cheers!

Basil-Strawberry Vodka Lemonade

1 bottle vodka
2 liters sparkling water
2 bins of fresh strawberries (or 2 ten ounce packages of frozen strawberries)
1 12 oz can of frozen lemonade
1 bunch of fresh basil

Loosen 4 or 5 basil leaves and muddle with a bit of sugar and water. I also muddle a few of the berries. Combine all ingredients, mix, serve, and try not to claim it "didn't turn out well" so you can keep it all to yourself.




And while I am sipping on some of this delicious nectar, I am taking part in BlogHop '09.

There are such a fantastic group of writers in BloggyWorld. And I am getting to know some of them this weekend. Like to read along? Please do. Better yet, join.

Take A Bite Of: Raspberry Cream (Birthday) Cupcakes

the lightest, most delicious twist on a regular cupcake you will ever have. And since today is my big day, don't I need something fantastic ? Of course.

I will be making these little birthday vittles to share. And fabulous Jen over at Jen's Voices gave me my first Blog Award called Honest Scrap. So while I put together my list of 10 things you just couldn't wait to know about me, I might as well have a cupcake. Another great Giada recipe. Buon Appetito!

Raspberry Cream Cupcakes
Ingredients

• 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 3 large eggs whites
• 2 tablespoons unsalted butter, melted
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, plus additional for dusting

Directions:

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Take A Bite Of: Artichoke Gratinata

something rich, full flavored, and perfect in the summer time. Oh, and it bakes in about 10 minutes; all the more reason to serve this incredible side dish (and one of my favorites.)

From Giada De Laurentiis comes a perfect vegetarian option for your dinner table. Buon Appetito!

Artichoke Gratinata

Ingredients:

nocoupons

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 pound frozen artichoke hearts, thawed (or you can use 2 cans)
  
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• 2 tablespoons butter
• 1/3 cup plain bread crumbs
• 1/3 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

You can also add pancetta or cappacola if you want. Simply take 3 or 4 slices, slice into small pieces, and brown over medium heat until crisp. Add before baking.

Take A Bite Of: Spicy Grilled Sweet Potatoes

the perfect cook-out acoutrement. Growing up, my only exposure to sweet potatoes was the mushy kind topped with brown sugar and marshmellows. Ugh. And I wouldn't touch sweet potatoes because of that dish. For years. Well, silly me. Look at all I missed!

Since this is one of the biggest cook-out weekends on the calendar each year, you need something simple, easy, and delicious. This version of a sweet potato will deliver.

From one of my favorite cooking mags, Cooking Light, the perfect side dish.

Spicy Grilled Sweet Potatoes

Ingredients:

3/4 t ground cumin

1/2 t garlic powder

1/4 t salt

1/8 t ground red pepper

1 T olive oil

1 pound peeled sweet potatoes, cut into 1/4 inch slices

cooking spray

2 T. chopped fresh cilantro

Directions:

Combine first four ingredients in small bowl.

Combine olive oil and sliced potatoes in medium bowl to coat.

Heat a large grill pan over medium heat. Coat pan with cooking spray.

Add potatoes, cook about 10 minutes turning occasionally.

Place potatoes in bowl, sprinkle with cumin mixture and cilantro. Toss to coat.

Take A Bite of: Chicken Fettuccine

the most perfect fettuccine you will ever eat. Growing up, we used to take our boat to the San Juan Islands off the coast of Washington every summer. And oh how I loved it. My Mom (Momcatt. Me give a nickname? You know by now the answer, of course, is yes.) has been making this for years and would whip it up in the galley of our boat in less than an hour so you know it is an easy option. For many people, just hearing the words "alfredo sauce" is artery-clogging. This sauce is lighter. I omit the butter but to make it true to form, I included it in the recipe. This recipe is truly called San Juan Fettuccine but because my mom put her spin on it so well, I call it Momcatt's Fettuccine. And yes, I still have girlfriends who talk about this excellent dish.

A perfect treat to pair with white wine if you want to make something special. I have been making it for years too and just had to call my mom to clarify the specific amounts of certain ingredients since I merely eyeball at this stage. She remembers making this for us for years, and it never disappointed. Buon Appetito!

San Juan Fettuccine (aka Momcatt's special)
Ingredients:

2 C Fettuccine Pasta (cooked and drained)
1/3 C Butter
1/4 t fresh minced garlic
1/4 t pepper
1 C whipping cream
1/2 C sour cream
1/4 C grated Parmesan
1/4 t seasoning salt (my Mom uses Johnny's)
1/4 pound chopped mushrooms
1/2 medium onion (you can also omit without compromising flavor)
3/4 C diced raw chicken ( I use about 3 half breasts)
3/4 C of sliced or quarter cut zucchini

Directions:
Heat butter, garlic, pepper in a large frying pan. Add onions and mushrooms until sightly brown. Add chicken, zucchini and 1/2 seasoning salt. Sear all raw sides of the chicken. Add Pasta and the remaining seasoning salt. Add whipping cream, sour cream and blend well. Cook 4 or 5 minutes to reduce cream and to thicken the sauce. Add cheese, blend well. Serves 2 or 3.

* Note from my mom: This is the basic recipe. As you well know we usually doubled it and I also often replaced the chicken with seafood. Scallops are a big hit. This was probably one of my very favorite things to make.

I have loved this recipe for years and hope you enjoy it as much as I do. Thanks Mom!

Take A Bite Of: 12 Layer Chocolate Cake

Your soon to be favorite birthday gift. This recipe is from Art Smith, personal chef to Oprah for over a decade. The picture alone will make you salivate. Its birthday weekend here for multiple family and friends so what better way to show some love than 12 layers of deliciousness? Buon Appetito!

12 Layer Chocolate Cake

Ingredients:
Cake:
Butter, flour, and waxed paper, for coating the pans
3 sticks unsalted butter, softened
2 1/4 c. sugar
6 eggs
4 1/4 c. all-purpose flour, sifted 3 times
1 1/2 t. baking powder
pinchs salt
3 c. milk
1 1/2 t. vanilla extract

Icing:
3 c. sugar
1/2 c. high-quality cocoa powder
2 sticks unsalted butter, cut into cubes
1 can (12-ounce) evaporated milk
1 T. vanilla extract

Pecan halves, for garnish (optional)

Directions
Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.

Sift together the flour, baking powder, and salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.

Add 1 cup of batter to each prepared pan and bake for 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.

When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter, and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.

Remove the waxed paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over an edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves, if desired.

Take A Bite Of: Peach Mustard Pork Chops

A twist on your regular marinade. Its summer time (almost) in the South and we love our peaches. Here is an interesting and delicious option we made last night. Buon Appetito!

Peach Mustard Pork Chops

Ingredients
4 (1 1/2-inch thick) pork chops
Safflower or corn oil, for brushing
Kosher salt
Freshly ground black pepper

Directions
Peach-Mustard BBQ Sauce (recipe follows)

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Note: Stir in the bourbon at the end to give a big jolt to the sauce. This Southern blend goes great with pork but can also be paired with chicken, duck, or veal. Makes approx: 1 1/4 cups.

Take A Bite Of: Black Bean Croquettes with fresh salsa

A spicy, healthy croquette...who knew it possible? Another delight recently tried south of the border. I've never had anything like it. I make my own salsa which could not be simpler using 3 Ugly Vine tomatoes, cilantro, salt, and cayenne pepper. If you make your own, use it, but the salsa served with this incredible dish is listed below. Buen Provencho!


Black Bean Croquettes with fresh salsa
Ingredients:

2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt1 tablespoon extra-virgin olive oil
1 avocado, diced

Directions:
Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs.

Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.

Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.