Posts Tagged ‘party’
Did you ever see one of those recipes that you just had to try/have?
This is one of them.
One day ago (as my daughter so sweetly says when retelling a story), I was feeding my Pinterest addiction and found a picture for layered lemonade cake…..holly bagolie. (when I get excited I tend to make up words)
The next thing I know, I am in the car headed to the store to get some ingredients. Now this is a big deal in itself because I HATE to go to the store, especially for just a few things. But there I was on the way to the store.
Once home I gathered my composure and ingredients and got to work.
This is hands down the best cake I have ever had. Incredibly moist, dense yet at the same time airy. The lemon isn’t to ‘slap your mama’ tart but nice and……lemony.
After consuming 1/2 the cake by my self next I want to try making it with some cherries (kinda like a cherry lemonade) or…..or….even better strawberry……oh my oh my. The possibilities are endless with this.
For the frosting I just whipped up the same base as the Oreo Cupcakes I made a while ago. Instead of crushed Oreo I put some lemon rind and more of the lemonade in.
Now that I think about it crushed Oreos would be incredible with/in this. Back to the kitchen to make more variations.
Adapted from myrecipes.com
- 1 1/3 cup sugar
- 6 Tbsp butter, softened
- 1 Tbsp lemon rind, grated (about ½ a lemons worth)
- 3 ½ Tbsp lemonade concentrate, thawed
- 3 tsp vanilla
- 2 eggs
- 2 egg whites
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cup buttermilk
For the Frosting
- 5 Tbsp flour
- 1 cup milk
- ½ cup buttermilk
- ½ Tbsp lemon rind, grated
- 1 cup butter
- 2 tsp vanilla
- 1 Tbsp lemonade concentrate, thawed
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup powdered sugar
- Pre-heat oven to 350. Grease and flour a 9×13 inch baking dish .
- In a gallon sized Ziploc bag combine, flour, baking powder and soda and salt. Shake to mix and set aside.
- In the bowl of an electric mixer cream butter and sugars together. Add vanilla, lemon rind and lemonade. Mix until combine.
- Add eggs and egg whites one at a time, mixing completely in between.
- Add flour and buttermilk alternately into sugar mix. Mix well after each addition.
- Pour into prepared baking dish. Bake for 25 min, or until tooth pick (or I use a spaghetti) comes out clean.
- Remove and cool completely.
- Meanwhile, prepare the frosting. In a saucepan, whisk flour, lemon rind, milk and buttermilk. Stir constantly. Mixture will be thick. Remove from heat and let cool to room temp.
- In a large bowl cream butter and both regular sugar and brown sugar. Add vanilla, lemonade and powdered sugar. Add cooled flour mix and beat. If it looks separated, you didn’t beat it enough.
- Frost cooled cake and store in fridge. Million time better cold.
It is absolutely no secret that I have a sweet tooth; just rummage thru my recipes, pantry or fridge.
It is why diets just don’t work for me. Never have and I don’t think ever will.
While the hubs what out of town the other day, I got board. Yea I have two kids and a dog to entertain. And
could have should have worked on my fitness. But all that is STILL boring (not my kids…I love them. They were to busy bugging each other anyway).
SO……… the Chocolate Chip Snickerdoodle Cupcakes were born. (ahhhhh…thats supposed to be the sound of angels singing)
I love that I only had mini-chocolate chips. I think the regular sized may have been just a bit to much….maybe…..nahh, what am I talking about there is never to much chocolate.
First, mix up your batter (and pre-heat your oven)
Next, flour your chocolate chips. This will make it so they don’t fall to the bottom of the cupcake.
Then fold them in. Fill muffin cups and bake.
Then frost. ( I used the Brown Sugar Frosting from the Snickerdoodle Cookie sandwiches)
Then EAT/ Devour. I think I ate like 4 before I had to share.
Chocolate Chip Snickerdoodle Cupcakes
- 1 stick (1/2 cup) butter, softened
- ¼ cup brown sugar, packed
- ½ cup + 2 Tbsp regular sugar
- 2 eggs
- 2 tsp vanilla
- ½ tsp almond extract
- 1 ½ cup flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ Tbsp cinnamon
- ½ cup milk
- ½ cup mini-chocolate chips (tossed in flour)
- Pre heat oven to 350. Grease or line a muffin tin.
- In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond. Mix well.
- In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into butter mixture.
- Add milk.
- Fold in floured mini-chocolate chips.
- Fill muffin cups 2/3 full.
- Pop in oven and bake for 25 min. Remove and let cool completely. Frost.
Brown Sugar Buttercream
From Always with Butter
- 1½ sticks of butter, softened
- 2/3 cup brown sugar
- ½ tsp cinnamon
- 3 cups powdered sugar
- 3 Tbsp heavy cream
- 1 tsp vanilla
- In the bowl of an electric mixer cream butter and brown sugar together.
- Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
- Add milk and vanilla.
- EAT!!!! Or frost if you must
Just until recently one of my cringe foods was artichoke.
I would run screaming if some one mentioned that there were artichokes in a dish.
But this past summer, while on vacation in Washington, I decided to give it a try. It may have been bravery hit me or one to many Cherry Mojitos (<to die for…..still trying to figure out how they made it )
But I gave this Artichoke Crab dip a try and loved it. I loved it so much I hoarded the bowl all to my self.
This is defiantly one recipe you can find me in a corner at night scarfing down
So lets get to the good-ness……
In a medium bowl combine cream cheese, artichoke hearts, Parmesan cheese and crab meat.
Now take your fresh (check back tomorrow for a home made french bread recipe) French bread and cut in half. Drizzle with a bit of olive oil, smear garlic on and top with sliced mozzarella.
Generously spread the cream cheese, artichoke, crab mix on top. (My kids wouldn’t like it so I halved the recipe…their loss)
Top with a bit more Parmesan cheese and pop into the oven. Remove and let cool a bit.
Look at that gorgeousness…..delish…
Artichoke Crab Dip Bread
- 1 loaf French bread
- 4 cloves garlic, minced
- 8 oz mozzarella
- 8 oz cream cheese, softened
- 1 can (14 oz) artichoke hearts, diced
- 1 cup Parmesan cheese
- 1 can (6.5 oz) crab meat (fresh meat will work to, I just couldn’t find any)
- 1 cup four cheese blend, or Italian blend, shredded
- Pre heat oven to 425
- Cut French bread in half. Drizzle with olive oil and smear with garlic. Top with mozzarella
- In a medium-large bowl, combine cream cheese, artichoke hearts, crab-meat, ½ cup Parmesan cheese and salt and pepper to taste.
- Top generously onto bread and stick in oven for 8-10 min. or until cheese begins to melt
- After cheese has begun to melt, turn broiler on to low and broil until cheese is golden. Watch carefully so it doesn’t burn. It should only take about 2-3 min.
Have you ever had one of those days?
One of those days that you pick up a sippy cup thinking the top is on and nothing is in it only to have the top come off and juice spill all over you and your nice clean floor?
One of those days you have 3 loads of dishes and your dishwasher doesn’t want to release the soap to fully wash the dishes?
One of those days you actually go to the grocery store (and are running late to take your kids to karate) grab everything you need at the store only to find out you forgot your wallet?
One of those days you are not sure what the heck that sticky stuff it is on your floor (I sure hope it is that juice )?
One of those days you just want to go back to bed and start over?
Well this is for those days.
I fell in love with Mojitos a few years ago on a trip to Las Vegas (yea baby!!!). At a little restaurant called The 9. Never been there? GO… It is a MUST. Crazy amazing food even better drinks. They have a drink there called the Raspberry Mojito. It is to die for.
These can easily be made into virgin Mojitos for little ones. Just eliminate the Rum.
Brown Sugar Blueberry Mojito
Makes 2 servings
- 1 cup Blueberry Puree (just put about 1 ½ cups of blueberries into a food processor and process until smooth)
- 1 lime, juiced
- 10 mint leafs
- 4 Tbsp Brown Sugar
- 4 oz rum
- Club Soda (amount depends upon cup size)
- Divide ingredients (mint, lime juice, brown sugar) evenly between two chilled glasses.
- In the bottom of your glasses muddle (smash) the mint leafs, brown sugar and limejuice.
- Add ½ cup blueberry puree and 2 oz rum to each glass.
- Fill glasses with ice and club soda.
This comes from one of my all time favorite restaurants. Pizzeria Bianco…..my mouth is salivating just saying their name. Chris Bianco is the genius mastermind behind the food. If you ever find your self in the Phoenix, Arizona area go there, you wont be disappointed.
Pizzeria Bianco has been rated as the best pizza in the US by Bon Appétit,Vogue,and Rachel Ray,and has also been recognized by Martha Stewart. Chef Chris Bianco won James Beard Foundation Best Chef: Southwest for 2003 (the only pizza chef to have won a regional award).
Just a word of advice…..our typical wait time can be any where from 1 1/2 hours to 2 hours (and we know the guy ). It is an experience when you go there. A fabulous one!
On to the food……
This couldn’t be easier; even though it took me about 5 years to figure out the trick to not have the cheese completely ooze out.
First soak your skewers in water for at least 30 min. Then drizzle some oil and sprinkle some rosemary onto a baking dish.
Cut your fontina cheese and skewer it onto your sticks. Wrap with 3 sheets of prosciutto and place in baking dish; drizzle with a bit more olive oil and sprinkle with a little more rosemary. Stick in the freezer (that is the trick, put it into the freezer) for at least 1 hour. Remove, let the dish come to room temp, about 10 min (the meat and cheese should still be cold). Place in a oven pre-heated to broil and cook for 10-15 min or until heated thru out.
Whom ever you make this for will think it is much more complicated than it actually is.
- ½ pound Fontina cheese
- 12 oz prosciutto
- 2 Tbsp rosemary
- ½ cup olive oil
- 4 wooden skewers
- Soak your skewers in water for at least 30 min.
- Drizzle ¼ cup of oil onto bottom of baking dish. Sprinkle with 1 Tbsp of rosemary.
- Slice your cheese into 8 equal sections. Take a skewer and place 2 wedges of cheese onto it.
- Wrap with 3 pieces of prosciutto. Place in baking dish. Drizzle with remaining olive oil and sprinkle remaining rosemary.
- Pop in freezer for at least 1 hour.
- Pre heat oven to high broil.
- Remove baking dish from freezer and let dish come to room temp. Stick in oven for 10-15 min or until heated thru out.
- Serve warm.
I am going to start this post of with a warning….
WARNING: These little treats are insanely addictive!!! Before you know it they will be all gone.
The salty pretzel, chewy caramel and sweet chocolate is sure to please anyone and everyone. (did i paint a good picture? )
P.S. These were gone with in a few hours.
Chocolate PB Caramel Pretzels
- 1 bag (8 oz) pretzel thins (72 whole pretzels)
- 1 jar (10 oz) Fleur de Sel Caramel Sauce (or any thick caramel sauce)
- 1 ¼ cup creamy Peanut Butter
- 3 cups semi-sweet chocolate chips
- 1 Tbsp shortening
- Lay out ½ of your pretzel thins (18 whole pretzels) on a lined baking sheet
- Place 1 Tbsp caramel on to the pretzels. Top with remaining (non-caramel) pretzels.
- Pop in freezer for 5 min (so caramel will harden). Remove and top with 1 tbsp peanut butter. Pop back in freezer for 5-10 min.
- Meanwhile, in a large bowl melt chocolate chips and shortening in microwave (in 30 second increments) until smooth.
- Remove PB caramel pretzels from freezer and dip into chocolate, letting any excess drip off. Pop back in freezer once more to firm up chocolate.
- Devour. Makes 36 pretzel sandwichs.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
Ok, lets be honest and serious for a bit here. (because I am all about seriousness….not)
Is there really anything better than homemade bread? (other than chocolate)
I think not.
Not only does your house smell amazing (no cleaning that day ), but you don’t have to go to the store.
I took a page out of the fabulous Farmers Wife. (Check her out. She had incredible food and great stories. Her blog is a fabulous read.)
These came out perfect. Crusty exterior and a nice airy soft interior.
- 1 ¼ oz yeast (1 ½ package)
- 1 ½ cups water, warm (about 78-80 degrees)
- 1 tsp sugar
- 1 tsp salt
- 3 ½ cups flour (plus more for dusting)
- In the bowl of an electric mixer, with the dough hook, pour in yeast, water and sugar. Let sit 5 min. DO NOT TOUCH.
- After 5 min, add salt and turn mixer on. Add flour 1 cup at a time, scraping sides of bowl occasionally.
- Once it starts to come together, gradually turn speed up to high and mix for 4 min. Watch your mixer very closely as it may “walk”.
- Oil a 13×9-inch baking pan and press dough into it. Brush top with a bit of oil and cover with plastic wrap. Let rise 2 hours. It should at least double in size.
- Lightly oil a baking sheet (or use a splat). Uncover the dough and place baking sheet, right side down, on top of dough. Invert dish onto baking sheet and shake to release dough.
- Cut dough into 6 (or desired size) squares and gently separate each square. Using small juice cups (or cans), place one cup (or can) on each corner of the baking sheet.
- Wrap with plastic wrap. Make sure plastic does not touch dough.
- Let rise 40 min.
- Pre heat oven to 475
- Remove plastic and glasses (or cans) and bake rolls for 20 min, or until golden brown.
- Remove and let cool completely.
Once again my procrastination paid off.
I desperately needed a snack for my sons cub scouts and didn’t want to leave the house….it is a whole ordeal these days (put the dog out, the kids think we are going to be gone for ever so they need toys and snacks, get dressed…a whole ordeal)…anyway back to the food.
So, boy scouts…food…what goes better with cub scouts than s’mores?
It just so happened that the other day we went to Trader Joe’s (I love that place) and got these little guys.
We had some marshmallows in our pantry for who knows how long and always have chocolate (that I make sure we NEVER run out of).
So the S’mores bites were born. It was a beautiful thing.
These couldn’t be easier (that what I am all about, easy fast, good food).
Just a few easy steps.
On a lined cookie sheet lay out your gram crackers.
Place 1/2 a jumbo marshmallow on top.
Pop in oven on low broil for 2-3 min.
Remove and stick in freezer for 10 min.
In a microwave melt chocolate and shortening (to thin). Dip marshmallow gram crackers in and pop back in frezzer for 10 min, or until set.
Now I left half un coated in chocolate for those non-chocolate
That easy. It took me longer to write this than to make them.
- Desired amount of gram cracker cookies (I used 64)
- 1 bag jumbo sized marshmallows, halved
- 3 cups semi-sweet chocolate chips
- 1 Tbsp shortening
- Turn oven on to a low broil.
- Lay desired amount of gram cracker cookies out on a lined baking sheet.
- Top each with ½ of a jumbo marshmallow.
- Pop in oven for about 2-3 min.
- Remove and stick in freezer for 10 min
- Melt chocolate and shortening in microwave in 30-second increments, stirring in between each.
- Dip gram crackers into chocolate and stick back in freezer for about 10 min or until set.
- Store in fridge
So my little ones have both started karate…. Not sure how I feel about giving them skills to kick each others butts, but….oh well…it is a few hours I don’t have to entertain them
And man oh man, it is the cutest thing ever! (sorry for the photo size. I took it from my phone and not sure how to change it. The technically gifted husband is out of town).
Therefor I need something when we get home and they are nagging me about being hungry and don’t want to wait for he oven to heat up.
This little concoction came from surfing the net while trying to ignore the back ground screams, cries and crashing sounds.
Speaking of back ground noises, I hear a lot of noise for kids that are supposed to be brushing their teeth….excuse me please……..
Ok I deeply apologize for that. Crazy youngsters.
Back to the amazingness that is this recipe.
This is fabulous for party appetizers or for a meal (shoot, its what I ate tonight).
This is super fast and not much work is needed, which I LOVE
Take your pizza dough and cut it into thirds. Roll out one third and drizzle with olive oil and place on preheated waffle iron. Drizzle top with olive oil, and close iron. Let that cook for about 5-8 min or until nice and brown.
Remove, top with basil ribbons (just take a few leaves of basil, stack onto each other, roll and slice) some chopped tomato and cubed fresh mozzarella. Grind some pepper and drizzle with a bit more olive oil.
Yum…..So supper yummmy.
Focaccia Waffles topped with Mozzarella Salad
- 1 pkg (16 oz) pizza dough (I used Trader Joes Garlic Herb)
- about ¼ cup olive oil
- 1 ball (8 oz) fresh mozzarella, cut into cubes
- ¼ cup basil, cut into ribbons
- 1 tomato, diced
- 1 tsp pepper
- Pre-heat waffle iron (I put mine to its highest setting)
- Take Pizza dough and cut into thirds. 1/3 of pizza dough and roll out. You want it as big as your waffle iron. Drizzle with olive oil and place on bottom o iron. Drizzle with a bit more olive oil and close. Cook for 5-8 min or until nice and brown.
- Remove and place on plate. Top with basil ribbons, chopped tomato and cubed mozzarella.
- Sprinkle with pepper and drizzle with a bit more olive oil. Dig in.
- Make about 3 waffles.