Well it looks like a cake

Last week, a friend asked me to bake a cake for her godson. After discussing his dietary needs we settled on a vegan cake. A quick search of the internet netted me a recipe or a eggless and dairy free cake vegan cake.
1 1/2 cups unbleached all-purpose flour
1 cup sugar ( I substituted turbinado raw cane sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup soymilk
1 tablespoon vanilla extract
1 tablespoon vinegar

Heat oven to 350°F. Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan. Whisk together flour, sugar, baking soda, and salt. Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth. Add vinegar, stir about seven times, and quickly pour into pan. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean. Let sit for ten to fifteen minutes, invert, and cool on rack.

I doubled the recipe and baked it in a bunt pan since he could not have icing. I kept saying to myself..well it looks like a cake because it was not my cup of tea. I think I would have liked it better with regular granuated sugar

Tipsy Cakes

Last month, a good friend of mine celebrated her birthday. The plan was for me to make her some White Russian cupcakes. Our plans quickly changed when she had to have emergency surgery the day before her birthday so we put the cupcakes on the back burner. I finally made good on my promise a few weeks ago and delivered her a batch of White Russian cupcakes. These things have become a hit with all who have tasted them. L has requested them weekly and as recently has this afternoon. I will probably hold off on making them again for another week so we (I) don't begin to tire of them.

White Russian Cupcakes

18 1/4 ounces yellow cake mix
3 1/2 ounces vanilla instant pudding mix
1 cup vegetable oil
3/4 cup whole milk
4 large eggs
1/4 cup vodka
1/4 cup Kahlua, plus
2 teaspoons Kahlua, divided
1 teaspoon pure vanilla extract

Frosting

1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon Kahlua
2 tablespoons semisweet chocolate, shavings

Directions

Cupcakes
Preheat oven to 350°F and line 24 cupcake cups with paper liners.
Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes). Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua. Remove cupcakes from pans. Place on wire rack to cool.

Frosting
Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and 1 tablespoon Kahlua. Beat the cream on high speed until stiff peaks form, 1-2 more minutes. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate bar shavings.

Cajun Shrimp and Crab

Today, I decided to try a new recipe for my Valentine's Day dinner with my hubby. It was absolutely delish and I will be making this again. I served it over yellow rice but you can also serve it over grits.

From You've Got Supper

• 8 oz andouille sausage
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 clove(s) garlic, minced
• 1 tbsp flour
• 1 3/4 cup(s) chicken broth, low sodium
• 1 lb shrimp, peeled and deveined
• 1/2 lb jumbo lump crabmeat
• 1 tsp old bay seasoning

1. Cut sausage into 1/2-inch slices. Heat saucepan to medium high heat. Cook sausage until golden brown. Remove sausage and drain on paper towels. Reserve drippings in pan.
2. Add a little olive oil to pan. Saute onion and pepper in drippings and hot oil for 8 minutes. Add garlic and saute 1 more minute.
3. Whisk in flour. Whisk constantly for about 1 minute or until flour is browned.
4. Whisk in chicken broth. Bring to a boil, reduce heat, and simmer for 2 minutes.
5. Stir in shrimp and cook for 4 minutes, stirring occasionally. Stir in sausage, crabmeat, and Old Bay. Season with salt and pepper.
6. Serve over grits or rice.

Chocolate Chip Cupcakes

I have been meaning to do a formal post about these but didn't get a chance to do so. They are from the Martha Stewart Cupcake Book and I have made them a few times in the past few months as my husband has proclaimed them to be his favorite. I have to admit that I am quite fond of them as well and so are my co-workers.

• 3 1/4 cups sifted cake flour (not self-rising), plus 1 tbsp reserved
  
• 1 1/2 tablespoons baking powder
  
• 1/4 teaspoon salt
  
• 7 ounces (1 3/4 sticks) unsalted butter, softened
  
• 1 3/4 cups sugar
  
• 1 cup plus 2 tablespoons milk
  
• 1 tablespoon pure vanilla extract


• 5 large egg whites, room temperature
  
• 2 cups semisweet chocolate chips
  

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla extract in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture ending with dry. Add eggs, 1 at a time, beating after each addition. Scrape sides of bowl. Toss chocolate chips in the remaining tablespoon cake floor, and gently fold into batter. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted. Makes 30

Championship Chocolate Chip Bars

In honor of Super Bowl Sunday, I decided to make Hershey's Championship Chocolate Chip Bars.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup (1 stick)cold butter or margarine
  2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup chopped nuts
  

Directions:

1. Heat oven to 350°F.

2. Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.

3. Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1-1/2 cups chips and nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Since I am in a weight loss challenge I only had a little sample. They were quite tasty. I think I will take the rest to the office tomorrow for my co-workers.

Holiday Gifts

This holiday season, I decided to give my co-workers baked goods. Each box contained chocolate chip cookies, peanut butter blossoms and pretzel peanut bark. I must say these turned out very well and were appreciated by the recipients. I stocked up on holiday tins during the after Christmas sale and will do this again next year. Below are the recipes I used for the blossoms and bark. I must warn you the pretzel bark is insanely delicious and addictive.

Peanut Butter Blossoms

Recipe from Hershey's Kitchen

• 48 HERSHEY'S KISSES Brand Milk Chocolates
  
• 1/2 cup shortening
  
• 3/4 cup REESE'S Creamy Peanut Butter
  
• 1/3 cup granulated sugar
  
• 1/3 cup packed light brown sugar
  
• 1 egg
  
• 2 tablespoons milk
  
• 1 teaspoon vanilla extract
  
• 1-1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• Granulated sugar
  
• Heat oven to 375°F. Remove wrappers from chocolates.
  
• Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  
• Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  
• Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
  

Pretzel Peanut Bark

Recipe from Paula Deen

• 18 (1-ounce) squares white chocolate
  
• 3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
  
• 2 cups dry salted peanuts
  
  
• Line a rimmed cookie sheet with parchment or waxed paper.
  
• Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
  
• Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
  
• Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.
  

BBQ Turkey Meatloaf

Tonight's dinner recipe is courtesy of Down Home with the Neelys. I really like their show and how they work together preparing meals. For the past year, I have sticked to making Italian sausage meatloaf and was looking for something a bit different. Perfect since I had all the ingredients on hand. I liked the way it turned out but I am no so sure of L. He said he likes it but I'll see if he goes for leftovers later.

Anyhow, I am now able to cross goal #29 off of my list. I have really enjoyed trying new recipes. Although, I've reached my goal of 2o new recipes I will continue to try new ones. Maybe I will occasionally post some of them.

BBQ Turkey Meatloaf
recipe from Down Home with the Neelys

Ingredients
1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups

Crockpot Salsa Chicken

This is another recipe I found out about on BrownandBridal.com. Several ladies who frequent the board have tried the dish and I decided to jump on board. It was really easy and had my house smelling fabulous all day. I served with yellow rice and black beans.

Try it on your next crock pot day. Enjoy!

CROCKPOT SALSA CHICKEN
recipe courtesy of 'Kilen'

4 frozen boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup ( I used cream of chicken)
1/2 cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork and stir in sour cream until heated, then serve over rice or in tortillas.

Fudge Cake

Over the weekend I made a fudge cake for one of L's co-workers. This was my first time making this type of cake as well as chocolate butter cream icing. I decided to use the Grand Fudge recipe from the Ghirardelli website.

I actually had to make the cake two times after the first one fell to pieces. L was more than happy to provide a rescue home for the first cake. Thankfully, the second try turned out well.
Below is the recipe used and a picture of the finished product.

Grand Fudge Cake
3/4 cup(s) Unsweetened Cocoa
2 cup(s) all-purpose flour
1 3/4 cup(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) butter or margarine, softened
1 1/3 cup(s) milk
2 large eggs
2 teaspoon(s) vanilla

Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt, and set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.

Brown Sugar Pound Cakes

I made these for co-worker's birthday. OMG!!!!...... I am loving Martha Stewart's Cupcakes book! I never would have thought to make a pound cake in the form of a cupcake. These are super delicious and I think she will enjoy them.

Recipe from Martha Stewart's Cupcakes

Brown Sugar Pound Cupcakes

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake rotating tins halfway through, until golden brown and a cake tester inserted in centers come out clean, about 25 minutes. Transfer tins to wire rack to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Brown -Butter Icing

4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Maple Glazed Pork Chops

Last week a friend of mine told me about a pork chop dish she made. This was perfect as I am always looking for new ways to make dishes. Since I had all the ingredients on hand, I decided to make this for dinner tonight . This is another one will be added to the rotation.

Recipe from about.com

Maple Glazed Pork Chops

1 tablespoon vegetable oil
4 loin pork chops
salt and pepper
garlic powder (I used 1/2 tsp)
1/3 cup pure maple syrup
1/3 cup chicken broth
2 tablespoons Creole mustard
2 teaspoons cider vinegar or balsamic vinegar

In a large skillet, heat vegetable oil over medium-high heat. Wash pork chops; pat dry. Sprinkle chops with salt and pepper; add to the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.Serves 4.

Enjoy!

Panko Fried Shrimp

It dawned on me today that I haven't cooked a meal since last Thursday. So today I tried a new recipe for fried shrimp. While searching online, I came across a panko fried shrimp recipe on cdkitchen.com. It was perfect as I had all the ingredients on hand.

I modified it slightly and think next time I will coat the shrimp in buffalo sauce before adding the flour, egg and breading. Enjoy!

Recipe adapted from cdkitchen

16 large or jumbo shrimp

Canola oil, for frying

1 cup flour

1 tablespoon salt

Pepper, as desired (I added 1 teaspoon of red pepper to bread crumbs and flour)

2 eggs

2 cups Panko or other Japanese-style dried bread crumbs

Lemon wedges, for garnish

Parsley, for garnish

Rinse and peel fresh shrimp, leaving tails on. Devein. Shake off excess water.

Heat oil in heavy pot or fryer on stove. Oil should be 3-4 inches below the top of the pot, but still deep enough to immerse shrimp. You'll want oil at about 360 degrees to fry shrimp. (Oil should have a slight haze over it but not be smoking.)

Mix together flour, salt and pepper in one shallow bowl. Scramble the eggs in another bowl. Put the bread crumbs in a third bowl.

Dredge shrimp in flour, dip in egg, then in bread crumbs to coat thoroughly. When you have 4-5 breaded, put them in the hot oil.

Let them fry, turning if necessary, until golden brown. Remove with a skimmer or slotted spoon. Put on a wire rack with paper towel underneath it to drain. (You also can blot on paper towel, but a wire rack keeps them crisper.) Fry in batches.

Serve on a platter with wedges of lemon and parsley sprigs.

Hot & Spicy Chicken Quesadillas

Occasionally, L and I will take a late night ride to Taco Cabana for a chicken quesadilla, margarita and some people watching. I wanted to see I can make a quesadilla to rival theirs and am quite pleased with the result. I followed the recipe below but marinated the chicken overnight in McCormick's chipotle pepper marinade. Also, I added some fire roasted peppers and onions I found in the freezer section of Trader Joe's. Enjoy!

Hot and Spicy Chicken Quesadillas
Adapted from CD Kitchen

2 teaspoons Olive oil
2 Boneless chicken breasts, cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Flour tortillas (8-inch size)
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or plain vegetable oil

Directions:

• Preheat a griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce, peppers, onion and jalapeno pepper in the pan and sauté until cooked through, approximately 3-5 minutes. Remove and reserve.
• Wipe the pan clean.
• Place the chicken mixture on one half of each of the flour tortillas. Sprinkle with cheese and fold over to form a half circle.
• Again, preheat the griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans.

Slow Cooker Pork Roast

Today's crock pot recipe was a new twist on pork roast. It is another Publix Simple Meal recipe. Based on the recipe I thought it would be full of flavor but it just didn't produce the symphony of flavor I was looking for. I ended up shredding the meat and adding some BBQ sauce to it. I may end up freezing it for some late fall or early winter BBQ craving.

Ingredients
olive oil cooking spray
1 pork shoulder roast (about 4 lb)
1 teaspoon adobo seasoning
1/4 teaspoon pepper
6 fresh garlic cloves
2 chorizo links (about 3 oz)
1 (4.5-ounce) can chopped green chiles (undrained)

Steps
1. Coat slow cooker with cooking spray; preheat on high. Cut 10–12 one-half-inch-deep slits into fat side of pork, about 1–2 inches apart. Sprinkle roast with adobo seasoning and pepper; place in slow cooker (fat side up).
2. Crush garlic, using garlic press, over top of pork. Use knife to remove garlic from bottom of press. Rub garlic into pork, pressing into slits (wash hands).
3. Slice chorizo lengthwise, then into 1/4-inch-thick pieces; sprinkle over pork. Spread chiles over top of pork. Reduce heat to low; cover and simmer 8–10 hours or until tender and internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve. (Makes 6 servings.)

Get Yo' Man Chicken

Today's dinner recipe is from Gina Neely of "Down Home with the Neely's". Since I had all the ingredients on hand, I just had to try it. While cooking, it reminded me of the smells of my mother's kitchen on a Sunday afternoon. Hope you enjoy it as well.

Get Yo' Man Chicken

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree (I used fire roasted tomatoes)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice ( I used yellow rice)
2 tablespoons chopped fresh parsley leaves

Directions
Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.

Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

White Chocolate Macadamia Nut Cookies

I originally intended to make these cookies for Inauguration Day in honor of President Obama. Well laziness got the best of me and the ingredients just hung out in my pantry until I came across the white chocolate chips last week. I must say, I am so mad at myself for not making these sooner because they are wonderful. My co-workers will enjoy these on Monday.

White Chocolate Macadamia Nut Cookies

Recipe from Brown Eyed Baker

2 cups all purpose flour ½ tsp baking soda
½ tsp salt (I omitted since I only had salted butter)
¾ cup melted butter
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tbsp vanilla extract
1 ½ cups chopped macadamia nuts
2 cups white chocolate chips

1. Preheat the oven to 325 degrees. Grease baking sheets or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
3. Beat together the melted butter, brown sugar and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chip by hand with a rubber spatula.
5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten.
6. Bake for 12-15 minutes or until edges look golden brown and the middles don't look quite set. Allow to finish cooling on the baking sheet.

Angel Hair With Spicy Shrimp

I absolutely love Brown and Bridal and the things I've learned from the fabulous ladies that frequent the site. I found out about this recipe while reading the weekly menu of one of the posters and just had to try it.

Angel Hair with Spicy Shrimp

3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
1 pound frozen peeled and deveined medium shrimp, thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper
kosher salt
2 tablespoons butter

Directions

1. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
3. Toss the pasta with the shrimp mixture.

I modified it slightly be increasing the amount of crushed red pepper and adding 1/4 teaspoon of ground red pepper. This one will go in the recipe binder.

Enjoy!

Bringing Crockpot Tuesdays Back

Today, I decided to pull out my crock pot. I tried a recipe I found on Publix's Simple Meals. You have to love a one dish meal.

Ingredients

1 (18-ounce) bottle barbecue sauce

1/4 cup light brown sugar

1 tablespoon flour

3/4 cup cooked sweet Vidalia onions and peppers

1 1/2 pounds boneless pork loin chops

1 teaspoon Montreal steak seasoning

Steps

1. Preheat slow cooker on high.

2. Stir together in slow cooker: barbecue sauce, sugar and flour.

3. Stir in onions and peppers.

4. Sprinkle both sides of pork chops with steak seasoning. Add to slow cooker and submerge in barbecue sauce. Wash hands.

5. Cover, reduce heat to low and cook 8-10 hours. Serve.

All in all, it was ok and I prefer real BBQ since it is so flavorful. If I make this again, I may marinate the chops or add some extra seasonings.

Sweet and Hot Chicken

I learned of this dish after it was shared in a post by one of my online friends. It is simple and most important quite tasty. L and I enjoyed this dish and will make it again. I think next time I will tweak it a bit to give it a little spicy kick.

Sweet and Hot Chicken

Chicken wings cleaned and separated
1 pack McCormicks Grill Mates Peppercorn & Garlic marinade
Honey
BBQ Sauce

Follow directions to prepare marinade and add 3 tablespoons of honey for sweetness. Allow chicken to marinate 1 hour or longer before baking. Once the chicken has browned, remove it from the oven and place the chicken into a baking dish (I used a disposable pan for the first phase of baking then transferred to a baking dish). Drizzle with BBQ sauce and more honey then place back in the oven until its done

Thanks Monique!

Fudgy Chocolate Brownies

Over the past few weeks I haven't cooked much at home. On Friday, I sat down planned out meals for the next two weeks and am committing myself to continuing doing this. I purposefully, added new recipes to the mix and will update the blog after each.


Today, I decided to make homemade brownies as dessert. I love brownies but can not recall ever having them made from scratch. A few weeks ago, my brother gave me a copy of Martha Stewart's Baking Handbook and I used her fudge brownie recipe.

Fudgy Chocolate Brownies
1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.