Chocolate Pots de Crème

Chocolate Pots de Crème
Adapted from: Ready for Dessert: My Best Recipes by David Lebovitz

Ingredients:
7 ounces bittersweet chocolate, chopped (60-72% cacao)
2 cups half and half
3 tablespoons sugar
1 teaspoon instant espresso powder
1/8 teaspoon fine sea salt
6 large egg yolks
2 teaspoons vanilla extract


Preparation:
Preheat the oven to 350F. Set six 4- to 6-ounce ramekins in a roasting pan.

Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half and half, sugar, instant espresso powder, and salt until hot (not boiling though), stirring to dissolve the sugar. Pour the hot half and half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla.

*If the mixture looks at all grainy, whisk well or pureè in a blender until smooth.

Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.

Fill the roasting pan with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.

Transfer custards from the water bath to a wire rack and let cool.

Serve slightly warm or at room temperature, garnished with a small amount of whipped cream and chocolate shavings.

Fudgy Chocolate Layer Cake with Coconut Frosting

Fudgy Chocolate Layer Cake with Coconut Frosting

Adapted from Food & Wine an entire year of recipes 2006
and Ready for Dessert: My Best Recipes by David Lebovitz

Ingredients:

Chocolate Cake
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened dutch process cocoa powder, sifted
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

Filling:
1 1/4 plus 1/4 cup 2% or whole milk
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons cornstarch
5 large egg yolks
1 cup dried unsweetened shredded coconut (find this in the bulk section of your market)

Rum Syrup:
2/3 cup water
1/2 cup sugar
3 tablespoons dark rum

Whipped Cream:
1 1/4 cups heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla

1 1/4 cups dried unsweetened or sweetened shredded or large flake coconut, toasted


Preparation:

Preheat the oven to 325F. line the bottoms of three 8-inch round cake pans with parchment paper. Spray the cake pans and the parchment paper with vegetable oil cooking spray.

In a the bowl of a stand mixer, whisk the sugar with the flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk with the eggs and the vanilla extract. In another small bowl, melt the butter in the hot coffee.

Using a stand mixer, beat half of the buttermilk and egg mixture into the dry ingredients at low speed. Beat half of the coffee mixture into the batter, then scrape down the bowl. Beat the remaining buttermilk and coffee mixtures into the batter until they are incorporated.

Pour the batter into the prepared pans, dividing it evenly, and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel the parchment paper off the bottom of the cakes.


To make the filling, in a medium saucepan over medium heat, warm the 1 1/4 cups milk with the sugar and vanilla.

In a small bowl, whisk together the cornstarch and the remaining 1/4 milk until completely smooth. In a medium bowl, whisk the egg yolks until combined.

When the milk-sugar mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk miture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Pour the mixture into a clean bowl. Stir in the 1 cup coconut, cover, and refrigerate until chilled.

To make the syrup, warm the water and the 1/2 cup sugar, stirring until the sugar dissolves. Remove from the heat, add the rum, and let cool to room temperature.

To assemble the cake, place one cake layer on a serving plate and brush with the rum syrup. Evenly spread half of the filling on top of the cake layer. Cover it with a second layer. Brush the second layer with the rum syrup; spread the remaining half of the filling. Place the final cake layer on top and brush with the rum syrup.

Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.

To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment, whisk the cream until it just begins to hold its shape. Whisk in the sugar and the vanilla until stiff; don't over beat.

Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake. Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on the top of the cake and pressing some around the sides with your hands.

Holiday Sugar Cookies

Holiday Sugar Cookies

Yield: Approximately 36 medium size cookies

Cookies

Ingredients:
1 cup butter, softened
1 cup sugar
2 large eggs
3 tablespoons pure vanilla
5 cups all-purpose flour
1 teaspoon baking powder
1/4 cup plus 1 tablespoon heavy cream
1/2 teaspoon sea salt

Preparation:
Cream butter and sugar. Add eggs, vanilla and heavy cream. Mix until smooth. Combine flour, baking powder and salt; add to the egg and cream mixture. Mix just until well incorporated; do not over mix.

Roll dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour.

Preheat oven to 350F. Peel Parchment paper off topside. Flip and peel other parchment sheet. Cut into shapes and place cookies 1 inch apart on parchment lined cookie sheets.

Bake 12 to 14 minutes until bottoms and edges are light brown. Cool. Decorate with royal icing.


Royal Icing

Ingredients:
3 tablespoons meringue powder (found in special baking stores and online)
4 cups sifted confectioners' sugar (about 1 pound)
3 tablespoons water
3 tablespoons clear vanilla

Preparation:
Beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. This recipe makes a stiff royal icing. Water can be added to make a thinner icing- the consistency for flooding is like thick paint. Stiff icing is used for cooking borders/outlines while thinner icing is used to fill-in border areas.

Icing hardens when dry.

Apple Tart with Apricot Glaze

Apple Tart with Apricot Glaze

Adapted from: The Greyston Bakery Cookbook via the kitchn Free-Form Apple Tart

Yield: one 9-inch Tart


Tart Dough
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3 ounces cream cheese, cold

Apple Filling
Ingredients:
2-3 large apples (about 1 pound) such as Rome Beauty, Jonagold, Granny Smith, Pippin, Gala, Cortland, or Winesap
2-4 tablespoons brown sugar, depending on sweetness of apples
1 teaspoon pure almond extract
1/3 cup sliced almonds, toasted (optional)
3 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup Apricot Glaze (see below)

Apricot Glaze (Makes about 1/2 cup)
Ingredients:
1/2 cup apricot preserves
2 tablespoons water or orange-flavored liqueur such as Cointreau or Triple Sec


Position a rack in the center of the oven and preheat the oven to 400°F. Spray 9-10 inch tart pan with non-stick spray. Set aside.

Place flour, sugar, baking powder and salt in the bowl of a food processor and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbles.

Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a disk, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.

On a large wooden cutting board (preferable to a stationary work space), roll out the pastry dough to a 12" circle. (If the dough splits or becomes too soft to work with, transfer the board with the dough to the refrigerator and chill for 5 to 10 minutes.) Carefully transfer to tart pan. Cut excess dough from edges of pan.

Pierce the bottom of the dough with a fork and refrigerate for 10 minutes.

Peel, core, and quarter the apples, then slice them into 1/8” or smaller wedges (a mandolin works well here). In a medium bowl, gently toss the apple slices with the sugar and almond extract. Neatly arrange the slices, overlapping as you go, in two lengthwise rows in the tart shell. Sprinkle or tuck the almonds among the apples and dot the top of the tart with the butter.

Bake for 45 to 50 minutes, or until the crust is golden brown and apples have some color. Remove the baking sheet from the oven and set on a wire rack to cool to a warm temperature.

In a small pan, warm the Apricot Glaze then brush it over the top of the warm tart. Serve warm.

In a small saucepan, bring the preserves and water (or liqueur) to a boil over medium heat, stirring often. Cook 2 to 3 minutes, or until thickened. If the preserves contain large chunks of fruit, transfer the glaze to a blender or food processor and process until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a large spoon or rubber spatula to extract as much liquid as possible. Use while still warm.

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Adapted from: Confections of a Foodie Bride
Yield: 2 Servings

Ingredients:
1 Tbsp olive oil
2 chicken breasts
4 Tbsp herb goat cheese
2 Tbsp chopped Kalamata olives packed in oil (5-7 large olives)
1/4 cup rough-chopped sundried tomatoes, (drained if packed in oil)
Salt
Pepper

Preparation:
Preheat oven to 425. Heat olive oil in an oven-safe saute pan over medium-high.

Using a pairing knife, cut a pocket in each chicken breast, cutting as close as possible to the edges but taking care not to puncture all the way through. Spread 1 Tbsp goat cheese in the pocket and then spoon in half of the olives and tomato jam. Repeat for the second chicken breast. Season the tops with salt and pepper. Place top down in the skillet and cook for 3 minutes, until nicely seared. Flip chicken, remove from heat, and pop into the oven for 10 minutes to finish cooking through. Top with remaining goat cheese, any remaining chopped olives and tomatoes. Serve.

Beer Can Chicken

Beer Can Chicken

Yield: 4 Servings

Ingredients
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped thyme
1 Tbsp chopped rosemary
1 Tbsp black pepper

Preparation:

Preheat oven to 350F

Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, thyme, rosemary in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. If you want, you can put a sprig of thyme or rosemary in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken in a roasting pan.

Cook 1 hour. After an hour, check the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Red Wine Balsamic Grilled Chicken

Red Wine Balsamic Grilled Chicken

Adapted from: Good Things Catered

Ingredients:
4-5 boneless, skinless chicken breasts or thighs
1/4 c. balsamic vinegar
1/3 c. red wine
1 Tbsp olive oil
1 Tbsp honey
1 tbps lemon juice
1 clove garlic, minced
1 tsp dried mined onion
1 tsp kosher salt
1 tsp fresh thyme
1/2 tsp cracked black pepper

Directions:
Pound chicken breasts down to uniform thickness throughout
Whisk remaining ingredients together to make marinade. Allow chicken to marinade for at least 1 hour.
Remove chicken from marinade. Grill chicken on medium-low heat about 5 minutes then flip and cook until cooked through.

Top with fresh thyme as garnish, if desired.

Margarita Cupcakes

Margarita Cupcakes

from Annie's Eats

Yield: about 24 cupcakes

Ingredients:
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, cold
2½ tbsp. freshly squeezed lime juice
4 tbsp. tequila

Directions:
To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.

Tuna and Avocado Salad

Tuna and Avocado Salad

Adapted from: Tuna in Avocado Halves Gourmet | July 1999

Yield: Serves 2

Ingredients:
a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado, diced
Romaine lettuce

Preparation:

Dressing:
Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste.

Salad:
In another bowl combine tuna, keeping tuna in large chunks, and avocado. Season with salt and pepper. Place a bed of lettuce on a place, topping with the tuna and avocado mixture. Drizzle dressing over the salad.

Chicken Breast with Avocado Salsa

Chicken Breast with Avocado Salsa

Adapted from: PARADE | April 2008


Yield: 2 servings

Ingredients:

2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
1/4 cup extra-virgin olive oil
3-4 garlic cloves
Salt and freshly ground black pepper, to taste
Green Leaf Lettuce

Salsa:
1 Avocado, diced
1 Medium tomato, diced
1 tbsp lime juice
2 tbsp chopped fresh parsley

1 Tbsp chopped fresh parsley leaves, for garnish


Preparation:

Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.

Remove the chicken from the marinade, then grill until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.

Slice each breast into 1/2-inch slices on the diagonal and reform on a bed of lettuce; top with the salsa. Sprinkle with parsley. Serve immediately.

Salsa:

Toss avocado in a bowl with lime juice. Fold in tomato and parsley. Salt and Pepper to taste.

Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cupcakes

Adapted from Annie's Eats

Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
5 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
2 tbsp white chocolate liquor

1 cup semi sweet chocolate chips (optional)

For the cake:
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

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
31/2 cups confectioners' sugar
1/4 whipping cream
4 tbsp baileys irish cream



Preparation:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners' sugar, peanut butter, butter, white chocolate liquor, and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24); insert 4-5 chocolate chip morsels into each ball and set aside on a baking sheet.

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.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. 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.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipping cream and baileys until smooth and fluffy. Frost cooled cupcakes as desired.

Top each cupcake with a peanut butter cup.

Grilled Tri-Tip Roast with Tequila Marinade

Grilled Tri-Tip Roast with Tequila Marinade
Adapted from Bon Appétit | June 2000

Yield: Makes 8 servings

Ingredients:

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed

Preparation:

Whisk first 9 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.

Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.

Served with grilled Bell Peppers

Red Wine Balsamic Grilled Pork Chops with Potato Risotto

I originally planned on cooking this dish with chicken... then a good friend mentioned that I always cook chicken. Maybe I do.. Okay, I do.

I have to say that the red wine marinade pairs very nicely with the pork. Creamy risotto style potatoes are a fantastic compliment.

Red Wine Balsamic Grilled Pork Chops

Ingredients:

4-5 boneless, thick cut (approx 1 inch) pork chops
1 Tbsp olive oil
2-3 chopped shallots
1 Tbsp honey
1 clove garlic, minced
1/4 c. balsamic vinegar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
Juice of 1/2 a sweet lemon (or orange)
1 tsp kosher salt
1 tsp dried thyme
1/2 tsp cracked black pepper

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and honey. Sauté until shallots are golden, about 6 minutes. Mix in wine and remaining ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.

Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 2 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare grill (medium heat) and brush with olive oil. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F. Cook untouched until nice grill marks form, about 5 minutes each side.

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes.

Spoon some sauce over cooked chops. Top with fresh chopped parsley or thyme.

Potato "Risotto"

Adapted from Bon Appétit | February 2010

Potatoes are finely cut into small cubes, then cooked risotto-style.
Yield: 6 servings

Ingredients:
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh thyme


Preparation:

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Parmesan Chicken Burgers with Basil Mayonnaise

Tired of the same ol' burger? This chicken burger is definitely a twist on the traditional beef burger. The Gouda cheese and Basil Mayonnaise add remarkable flavor.

Parmesan Chicken Burgers with Basil Mayonnaise

Adapted from Bon Appétit | August 2007

For tender burgers, gently combine and shape the chicken mixture.

Yield: Makes 4 servings

Ingredients:

Olive oil (for brushing)

Mayo:
1 cup light mayonnaise
1 1/4 cups chopped fresh basil plus 8 large leaves, divided
2 tablespoons chopped drained capers or dill pickle plus 1 1/2 tablespoons brine from jar
2 green onions, finely chopped

Burger:
1 1/4 pounds ground chicken
1/3 cup Italian bread crumbs
1/4 cup finely grated Parmesan cheese
4 slices Gouda cheese
4 Ciabatta rolls
4 1/3-inch-thick slices from large red or orange heirloom tomato (Also try the marinated roasted tomatoes found at most Grocery store olive bars if heirloom tomatoes are unavailable)
Green leaf lettuce

Preparation:

Brush grill with oil; prepare barbecue (medium heat).

Mix mayonnaise, 1 cup chopped basil, capers, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken, bread crumbs, Parmesan cheese, and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill rolls until crisp and golden, about 1 minute. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side. Top with cheese during last minute of grilling.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, a lettuce leaf, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

Cheesecake Chocolate Muffins

Imitation is the best form of flattery right?

Several years ago a local coffee shop used to sell a muffin very similar to these and I'd get one every time I stopped in. I'm not sure if I went for the muffin or the coffee. Actually, knowing me... it was probably the muffin.

After a few hours of pondering how to put together the best combination.. this was the result.. My only suggestion.. Let them cool before trying to eat one or you'll burn your mouth like I did.

Cheesecake Chocolate Muffins

Adapted from David Lebovitz

Yield: 24 Muffins

Ingredients:

Filling:
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/4 tsp almond extract
1/3 cup miniature chocolate chips (not full size*)

Muffins:
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups (12 oz) packed light brown sugar
1/2 teaspoon instant espresso powder
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract


Preparation:

Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.

To prepare the filling
In a medium bowl, beat together cream cheese, sugar and salt until smooth. Beat in egg whites, sour cream, and almond extract. Stir in chocolate chips and set aside.

To prepare the muffins:
In a large bowl, whisk together sugar, salt, flour, cocoa powder, espresso powder, and baking soda. In another bowl, mix together sour cream, water, butter and vanilla. Add wet ingredients to the dry, stir together until just combined and no streaks of flour remain.

Divide muffin batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture

Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

*Full-sized chocolate chips will sink to the bottom of the muffins, while miniature chips will remain suspended in the cream cheese center.

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Sometimes I wonder if I'll ever get tired of a chocolate cupcake. . . Then I think I'm crazy for even wondering! This cupcake is so rich and wonderful its part cupcake, part brownie, 100% Chocolate goodness. I just hope no one ever takes away my right as a baker to lick the mixing spoon.

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Adapted from Smitten Kitchen

Yield: 24 Cupcakes

Ingredients:

Cupcakes:
12 ounces bittersweet chocolate, chopped
1 1/2 Stick unsalted butter, cut into pieces
Heaping 1/2 teaspoon instant espresso powder
6 large eggs, separated
1 cup sugar, divided
1/2 teaspoon salt
2 teaspoons vanilla extract

Cream:
4 ounces (56 grams) white chocolate, finely chopped
6 ounces heavy whipping cream
2 tablespoons white chocolate liquor
2 tablespoons Bailey's Mint Chocolate liquor

Preparation:
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the liquors and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Make cupcakes: Preheat oven to 350°F. Line muffin cups with paper liners. Stir chocolate, butter and espresso powder together in a double boiler over low heat until mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Cool to lukewarm, stirring occasionally.

Using electric mixer beat egg yolks and 1/2 cup sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your cream on them.

Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. (Do not over beat!) Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of cream.

Optional Garnish: Top with shaved dark chocolate shavings or cocoa powder

Grilled Pork Chops with Garlic Lime Vinaigrette

Get out the grill... or grill pan if you're like me and not allowed to have a real grill. (Silly Fire Code!)

I'm loving the fresh tastes of Spring. This lime vinaigrette is so light and fresh, it tastes great on everything from grilled meats to veggies. It can even be used as a marinade, talk about versatile!

Grilled Pork Chops with Garlic Lime Vinaigrette

Adapted from Gourmet July 2007
Yield: Makes 4 servings

Ingredients:
1/4 cup lime juice
2-3 garlic cloves, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh parsley
4 (1/2 - 3/4 inch-thick) boneless pork chops

Preparation:

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in Parsley.

Heat a grill pan over moderate heat, oil lightly. Pat pork dry and season with salt and pepper. Grill pork chops, Turning once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

Vinaigrette can also be used on chicken and fish.

Garlic and Pepper Wings

Garlic and Pepper Wings

Yield: Makes 4 (main course) or 6 to 8 (snack) servings

Ingredients:
3 pounds chicken wingettes
3 tablespoons olive oil
2 tablespoons "Colorado Spice" Herb & Garlic Pepper Rub (any spice mixture containing pepper, garlic, and onion will do)
1 teaspoon salt
1 teaspoon thyme

Preparation:
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, rub, salt, and thyme in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then serve.

Gorgonzola Dolce Stuffed Fillets

Steak dinner shouldn't just be for dining out. The Gorgonzola Dolce cheese adds wonderful flavor to this beautiful piece of meat. My perfect Sunday night dinner!

Gorgonzola Dolce Stuffed Fillets

Adapted from: Claire Robinson
Yield: 4 servings

Ingredients:

4 ounces (1 stick) unsalted butter, room temperature
1 teaspoons coarse sea salt
3 ounces Gorgonzola Dolce cheese (Roquefort or Stilton cheese can be substituted), cut into chunks
4 six ounce beef fillets, good quality and at least 2-inches high
4 slices bacon
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Preparation:

In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.)

Preheat oven to 400 degrees F.

Once butter log is set, slice the log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Wrap each fillet with a slice of bacon and secure with a toothpick and sprinkle pepper on each side.

Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. 10-14 minutes for "Medium".

Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely.

Prosciutto and Feta Rolls

Perfect mid-afternoon snack? I think so! These little bite size snacks just take seconds to prepare and are packed full of flavor. Use a flavored olive oil for an added punch of flavor.

Prosciutto and Feta Rolls

Adapted from David Lebovitz
Yield: 25 bite-sized rolls

Ingredients:
3 thinly-sliced pieces of prosciutto - Recommended: Prosciutto di Parms Sini Fulvi
2 ounces feta cheese (a firm goat cheese or cream cheese can be substituted)
a few leaves of fresh Basil (Oregano or Sage can also be used)
about 1/3 cup extra-virgin olive oil

Preparation:

With a sharp knife, cut a slice of prosciutto into rectangular strips about 1" x 2"

Cut the feta into rectangular cubes approximately the same width as the prosciutto slices. Thinly slice basil into ribbons.

Take a piece of feta, rest it on the narrowest edge of a rectangle of prosciutto along with a basil ribbon, roll it up tightly.

Set the roll in a dish, and continue, making the rest of the rolls. Once finished, douse the rolls with enough olive oil so that they're saturated and nearly fully immersed in the olive oil.

Herb Planters - A Wonderful Aroma

Every Spring I get a little bit giddy when I get to plant my herbs. The Aroma of fresh herbs is simply alluring and this herb carrier is absolutely adorable.


Central Market kicked off Herb Fest last week and has a huge selection of potted herb plants. With tons of culinary herbs, their selection is definitely superior to most of the lawn and garden centers.

The Herb Caddy came from one of my all-time favorite stores Crate & Barrel. The Planters came from Lowes. The simplicity of the white-washed terracotta planters pair beautifully with the Caddy and showcase the herbs.

Cheers To Spring!

Garlic and Rosemary Pork Tenderloin

I'm crazy for a marinade, especially one that can be used on just about anything. This marinade is great on chicken, pork, and beef. This pork tenderloin is great on the weekends and quick enough for a weeknight dinner.

Garlic and Rosemary Pork Tenderloin

Adapted from: Liza Davies: Berkeley Heights, New Jersey Bon Appétit | October 1995

Yield: Serves 4

Ingredients:

1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
2 tablespoons honey
3 large garlic cloves, chopped
2 teaspoons chopped dried rosemary
1 tablespoon Dijon mustard
1 14- to 16-ounce pork tenderloin

Preparation:

Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour marinade over pork. Seal bag and refrigerate pork overnight, turning occasionally.

Preheat oven to 375°F. Drain pork; discard marinade. Heat 1/2 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 150°F, about 12 minutes.

Allow pork to rest for 5 minutes then slice thinly.

Penne with Chicken and Asparagus

It's rare that I eat pasta, but when this is one of my favorite pasta dishes when I get the craving. The white balsamic vinegar gives this pasta great flavor without adding a heavy sauce.

Penne with Chicken and Asparagus

Adapted from: Claire Robinson, 2009
Yield: 4 servings
Ingredients:
1 1/2 pounds chicken breast scaloppini cutlets
1/4 cup olive oil, plus more as needed
1/4 cup white balsamic vinegar, plus more as needed
1/2 tsp dried parsley
2 garlic cloves, minced Coarse salt and freshly ground black pepper
12 ounces penne pasta 1 pound asparagus, cut into 1-inch pieces
Preparation:

Put the chicken cutlets in a glass bowl and add the olive oil, vinegar, parsley, and garlic. Season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.

Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.

Remove the chicken from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the chicken is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.

Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some olive oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the chicken and any juices released to the cooked pasta and toss to combine.

Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.

Mexican Chocolate Cupcakes w/ Creamy Vanilla Frosting

This cupcake is Cinnamon, Spice, and Everything nice!
The frosting is amazingly light and fluffy. The subtle undertone of cinnamon is a nice way to mix up a traditional chocolate cupcake.

Mexican Chocolate Cupcakes

Adapted from chef Rebecca Rather
Rather Sweet Bakery & Café, Fredricksburg, TX


Yield: Makes 24 cupcakes

For cupcakes:
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt


Make cupcakes:

Put oven rack in middle position and preheat oven to 350°F. Line 24 cupcake cups with paper liners.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat.

Use a stand mixer to mix sugar, eggs, buttermilk, and vanilla. Add cocoa mixture and mix until combined.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined.

Pour batter into liners and bake until a wooden pick or skewer comes out with a few crumbs adhering, 17 to 20 minutes. Transfer cupcakes to a cooling rack and allow to cool completely.

Creamy Vanilla Frosting

Adapted from: More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
3 1/2 cups confectioners sugar
3 teaspoons vanilla extract
Cinnamon for Garnish

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

Using a stand mixer with a paddle attachment, on the medium high speed, beat the butter for 3 minutes, until smooth and creamy. Gradually add the confectioners sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer, set a timer!). Use immediately.

Sprinkle the top of each cupcake with Cinnamon.

Roast Chicken with Cherry Tomatoes and Kalamata Olives

I'm crazy for comfort food. Everyone has their own definition of comfort food, and Roasted Chicken is one of my favorite comfort foods. This recipe is one of my favorites. Perfectly crispy skin and deliciously moist.



Roast Chicken with Cherry Tomatoes and Kalamata Olives

Yield: Makes 8 servings
Active Time: 25 min
Total Time: 1 1/2 hr

Ingredients:
2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
1 pound cherry tomatoes
1 1/2 cup dry white wine
24 oil-cured black olives


Preparation:

Preheat oven to 450°F with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a large roasting pan or baking dish. Scatter garlic and on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives and tomatoes over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

Chocolate Stout Cupcakes with Irish Cream Filling

In the spirit of St. Patrick's Day, I just had to bake something. My inspiration? The Irish Car Bomb. I'm totally crazy for a cupcake and It's just not St. Patty's day without a drink. This is the total package. Chocolate Cupcakes, filled with a Chocolate & Bailey's Ganache, and Topped with Bailey's frosting. Yum!


Chocolate Stout Cupcakes with Irish Cream Filling
Adapted from Smitten Kitchen.

Yield: 24 cupcakes

Ingredients:

Cupcakes:
1 cup stout (such as Young's Double Chocolate Stout)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (Dutch Process)
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream (full fat is best)

Filling:
8 ounces bittersweet chocolate
1/3 cup heavy cream
1/3 cup Bailey's Irish Cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey

Frosting:
6 to 7 cups confections' sugar
2 sticks (1 cup) unsalted butter, at room temperature
6 to 7 tablespoons Bailey's Irish Cream


Preparation
Preheat oven to 350°F. Line 24 cupcake cups with liners.

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Remove from heat. Note: Mixture may start to separate after cocoa is incorporated, this is okay.

In a separate large bowl, whisk flour, sugar, baking soda, and 3/4 teaspoon salt.

Using a stand mixer, beat eggs and sour cream until blended. Add stout-chocolate mixture to egg mixture and beat just until combined.

Add the dry flour mixture gradually at slow speed. Do not over mix.

Divide batter among cupcake liners, filling them 2/3 of the way. Bake cake until tester inserted into center comes out clean, 17-20 minutes, rotating them once front to back if your oven bakes unevenly. Cool cupcakes on a rack.

***

While cupcakes cool, make the filling. Chop the chocolate into coarse but roughly even pieces, and transfer it to a heatproof bowl. Heat the cream until it is simmering (but not boiling) and pour it over the chocolate. Let it sit for about a minute and then stir until smooth. Add the butter, Irish Cream, and whiskey and stir until combined.

Make space for the filling. Be sure cupcakes are completely cooled before proceeding. Gently cut a small circle in the top of the cupcake using a small knife. Cut approximately 2/3 of the way down and remove the center making room for the filling.

Fill the cupcakes. You can pipe in the filling, or if it is still pretty smooth and fluid, you can just spoon it in.

***

Make the frosting. In a stand mixer, whip the butter on medium speed until it is very fluffy. Slowly add the confectioners' sugar, starting with a few tablespoons at a time of your sugar until the frosting looks thick enough to spread (approx 5 cups). At this point, add in the Irish Cream and whip it until combined. Beat in as much or as little of the remaining confectioners' sugar until the frosting has reached your desired consistency.

Frost your cupcakes. Pipe the frosting with a large round tip.

Chicken Breasts Stuffed with Goat Cheese and Basil

This is one of those dishes when you come home after a long day at the office with no clue what to cook for dinner. I had bone-in chicken breasts on hand, decided to de-bone them, conveniently had goat cheese in the fridge and this was the result. Chances are you've already got the ingredients on hand. Super easy and delicious!

Chicken Breasts Stuffed with Goat Cheese and Basil
Adapted from Bon Appétit | November 1990

Yield: Serves 4

Ingredients
4 boneless chicken breast halves, (skinless or skin-on)
1/2 cup fresh goat cheese (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper

1 egg, beaten to blend
1/2 cup dry Italian breadcrumbs

2 tablespoons (1/4 stick) unsalted butter melted


Preparation
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

Served with fresh steamed broccoli.

Profiteroles with Mini Chocolate Chips

The crisp puff of pastry and the sweetness of chocolate make this little bite the best of both worlds. These Profiteroles are light and airy making them a perfect addition to a Sunday brunch.




Profiteroles with Mini Chocolate Chips

Adapted from Gourmet | March 2008

Yield: Makes approx 24 Rolls

Ingredients

6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
2 teaspoons sugar
3/4 cup all-purpose flour
3 large eggs

Glaze: 1 egg yolk, mixed with 1 teaspoon milk
1 cup mini chocolate chips


Preparation:
Preheat oven to 425°F with rack in middle. Line a baking sheet with parchment paper or a silicone baking mat.

Bring butter, water, sugar, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

With cookie scoop (or two spoons) scoop up a mound of dough roughly the size of an unshelled walnut. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press chocolate chips over the top and sides of each mound. Use a lot. Once the puffs expand rise, you'll appreciate the extra effort.

Bake until puffed and golden brown, 20 to 25 minutes total. Cool on sheet on a rack.

The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

Alden's Ice Cream and Bosco Chocolate Syrup

Now that spring is in the air, it's time for ice cream again. My weakness, even as a little girl, has always been a scoop of ice cream. Forget the ice cream cone. Give me a bowl and a spoon and I'm a happy camper.


My favorite Ice Cream of all time is Alden's Organic Ice Cream. Now I know you true Texans are crazy for your Blue Bell, but it just doesn't compare. Alden's is by far the best, hands down. End of Story. I've found Alden's available at two stores here in Austin. Sprout's Farmers Market and Whole Foods Market. I'm lucky that both of these market's are just minutes from my home, but it's definitely worth the trip.

And Yes! I'm even particular about my chocolate syrup. Nothing beats the rich chocolate goodness of Bosco Chocolate Syrup. I've only found this one at Whole Foods Market but it definitely beats that plain ol' Hershey's syrup that we grew up on.

Top it off with some whipped cream and it's the perfect spring and summertime treat.

Baked Eggs with Ham & Potatoes

Trying to make eggs for a large group of people can be tricky, this is the answer to easy entertaining. I love this egg dish for brunch or for dinner. The potato and ham give a hearty feel to this meal. Add a side salad and you're all set!

This dish is so versatile; the ingredients can be substituted for virtually anything you’ve got on hand. Heirloom tomatoes and Asparagus are two of my favorites.

Baked Eggs with Ham & Potatoes

Serves 2

2 eggs
2 tablespoons of heavy cream
6 cooked fingerling potatoes
1 tablespoon of finely diced cooked Ham
2 tablespoons of freshly grated Parmesan
A small handful of finely chopped flat leaf parsley

Preheat your oven to 400F. Take out 2 individual-sized ramekins. Dice the potatoes into bite-size pieces. Place a pan on medium heat and add the finely diced cooked Ham. Saute for 3-4 minutes. Remove from the heat.

Divide the potatoes, ham and cream between the ramekins and spread into an even layer. Crack an egg into a small bowl and pour over the potatoes and pancetta. Do the same for the 2nd ramekin. Season with a little salt and pepper (not too much as the Parmesan are quite salty). Top with the Parmesan.

Bake for 25 minutes or until the egg is just set. If the yolks start cooking faster than the whites, cover with aluminum foil until the eggs are set. Garnish with a sprinkle of parsley. Enjoy!

Mexican Martini

The Mexican Martini has got to be my favorite drink right now. Perfect for a spring, relaxing with friends or a quiet evening at home. Give me a shaker and a jar of olives and I'll be a happy girl!

The Mexican Martini

* 2 oz. Tequila – Use a good silver tequila.
* 1 1/2 oz. Cointreau or Grand Marnier.
* 2 oz. Lime Juice.
* 1 oz. Orange Juice.
* 1 splash olive juice – or more to taste. (I like a lot!)
* Olives!

Preparation:

Fill a cocktail shaker with ice. Shake it and strain it into a martini glass with a salted rim. Spear a few stuffed olives and garnish the drink. Serve it up.

Balsamic Soy-Glazed Chicken Wings with Blue Cheese Dipping Sauce

Do you love wings but always feel a little guilty after eating fried food? Try these roasted wings. They're roasted for great texture and the glaze is loaded with flavor. Make your own Blue Cheese dipping sauce for an added treat.

Balsamic Soy-Glazed Chicken Wings
Gourmet | December 2006

Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

Yield: Makes 4 (main course) or 6 to 8 (snack) servings
Active Time: 10 min
Total Time: 55 min

Ingredients:
4 pounds chicken wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Preparation:
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Blue Cheese Dipping Sauce

Yield: Makes about 2 1/2 cups

Ingredients:
8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
1 16-ounce container sour cream
1/4 cup ranch dressing
1/3 cup chopped fresh Italian parsley

Preparation:
Whisk blue cheese crumbles, sour cream, ranch dressing, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.

Cherry Tomatoes Stuffed with Marinated Feta

Ever wanted to bring something healthy to a get together but didn't want it to taste soo healthy? These bite size snacks pack huge flavor. If you're like me, you'll want to make a meal out of them.

Cherry Tomatoes Stuffed with Marinated Feta

Bon Appétit | July 2009 by Maria Helm Sinskey
Yield: Makes 4 to 6 servings

Ingredients:
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Preparation:
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

My Variations:
Don't have fresh oregano? Substitute 1/4 teaspoon dried oregano or Italian seasoning.
Try heating up the assembled tomatoes on an oven safe dish to bring out extra flavor. Heat in the oven at 350F for 4-5 minutes.

It All Begins Somewhere

I’ve always been a Daddy’s Girl… I was 6 years old when I begged my Dad for an Easy-Bake Oven for Christmas. I didn’t get an Easy-Bake Oven that year… In fact, I never received one. Instead, I received a set of mixing bowls and measuring cups. I didn’t know it at the time, but this was the best gift I could have ever received.

Looking back, I’m grateful that I never got that Easy-Bake oven. In its place, I learned how to cook, for REAL.

I’ve discovered that there are few things more soothing than the sweet scent of cookies in the afternoon. With a crazy schedule, it’s truly a gift to make a meal from scratch. The process of cooking is soothing and satisfying on so many levels. Not to mention the enthusiastic reactions of friends and family after they have tasted something fresh from the oven are heartwarming

This blog is dedicated to all things food that I love. I’ll share recipes worth trying, foods to try, and restaurants worth checking out.

Bon Appétit!