Slow cooker: Maple Glazed Pork Loin

So I've been graced with ANOTHER phenomenal cookbook from America's Test Kitchen : Slow Cooker Revolution - 200 Slow Cooker Recipes. (Pick up your copy here .. you won't be disappointed!) Man oh MAN I've been so excited to whip out my slow cooker, mostly because I just love it and I love how EASY it makes my life.

This summer has been unbelievably hectic, leaving me next to NO room for field testing new dishes... this cookbook has arrived at the precisely best moment in my life and re-ignited my passions. Oh .. so many dishes... so little time!

I had just about every thing I needed for this dish on hand, except for some real maple syrup. We're an imitation.butter.flavor.kind.of.family, sad... but the kiddo's love it. SO after a quick trip to the store, tots in tow -- loving driving around in the car shaped shopping cart - we were off to a very late start for a slow cooker meal. Time arrived back from the store: 3:40pm! I was worried, I was so looking forward to this dish .. I decided I'd give it a go anyway.  Fully cooked in just 3 hours 20 minutes *whew!*- it was sweet, soft, juicy and delicious. BUT I cooked a much smaller 2 lb loin. The recipe, which I've shared below, calls for a 4-5 pound loin -so be better than me and practice good time management if you are preparing this for a bigger crowd!


Maple Glazed Pork Loin

This dish is sweet with just the perfect little kick - sure to wow your whole family over!

Ingredients:

1 4-5lb boneless Pork Loin (mine was only 2lbs)
2 Tablespoons Veggie Oil
1 White Onion, minced
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Cayenne Pepper
1 Cup Maple Syrup (Grade A dark)
1/2 Cup Chicken Stock
Salt n Pepper

Step 1.
Dry the pork with some paper towels and give it a nice coating of salt and pepper.

Step 2.
Heat 1 tablespoon of veggie oil in a skillet and brown both sides of your loin. This will get the process started and deepen the flavors in the dish. Put the loin in the slow cooker.



Step 3.
Add the other tablespoon of veggie oil to the skillet and toss in the onion, cinnamon, cloves, cayenne and a dash of salt & pepper. Saute until the onion is softened, about 8 minutes.

Step 4.
Enjoy the wondrous fragrance now filling your kitchen.




Step 5.
Add in the maple syrup and the chicken stock. Mix well, scraping up any brown bits off the bottom of your skillet. Just heat through, then poor of the waiting loin in the slow cooker.

Step 6.
Cover and cook on low for about 4 hours .. or until an instant read thermometer says 140-145. This is the perfect temperature for pork and ensuring this step will keep the loin from drying out and/or falling apart.

Step 7.
Turn the slow cooker off. Remove loin from the cooker and let it rest, tented with foil or semi covered in a dish, for 10 minutes.

Step 8.
After letting the liquid sit for a minute, skim the fat off the top.

Step 9.
Transfer the liquid to the skillet and bring to a simmer. Simmer for about 15 minutes, or until the mixture is reduced to about a cup a half.

Step 10.
Slice the pork while you're waiting.

Step 11.
Pour reduction over the loin and serve this sweet delicious pork with your favorite sides!

Had to show you again! Deeelicous! 

We had ours with made from scratch mashed potatoes and my favorite rosemary roasted broccoli. Definitely a family favorite! I hope everyone out there is enjoying their summers - and finding time to relax with a tall cool glass of lemonade by the pool. I know I'm trying to find time to!

Orange Crush Cakes!

SO I made these mini delights for a cupcake swap held by some amazing ladies here on Fort Meade a couple weeks ago. There were so many delicious treats, my favorite (other than mine, teehee...) was the White Chocolate Macadamia Nut  ones .. oh.my.goodness. I need that recipe! ;) This recipe, however, comes from my favorite food companion site to my favorite food blog Tastykitchen.com and you can find it here.

But these little beauties are perfect for the summer time ... fresh and citrus-y, fun for the kids to help make and eat, and a little unique!

Now, I've discovered something about my house and butter cream frosting. My house is too warm to effectively make the fluffy goodness that is butter cream icing. SO the texture was a little off for mine, until I stuck them in the fridge. SO keep that in mind, having a cool kitchen makes for better butter cream. I've learned my lesson.

Orange Crush Cakes 

For the Cupcakes: 
1 cup Salted Butter, softened
1-¼ cup Sugar
5 whole Large Eggs
2 teaspoons Vanilla Extract
2 whole Oranges, Zested
3 cups Flour
1 tablespoon Baking Powder
½ cups Milk

For the Frosting: 

1 cup Butter, Softened
5 cups Powdered Sugar
½ cups Orange Crush Soda
1 teaspoon Orange Flavored Extract

5 drops Red food coloring

5 drops Yellow food coloring

Step 1.
To make cupcakes, preheat oven to 350 degrees.

Step 2. 

Beat butter and sugar until fluffy.

Step 3. 

 Add eggs, vanilla and zest of 2 oranges. 

Step 4. 

Add flour, baking powder and salt. 

Step 5. 

Add in milk.

Step 6. 

Fill muffin cups 2/3 full  and bake for about 20 minutes. (This recipe will make approx 2 dozen regular sized cupcakes, or close to 100 mini cupcakes, which is what I made.)

Step 7.

Cool completely on a wire rack.

While these treasures are baking beautifully, whip up the frosting and stick it in the fridge! 

Step 1.

Beat butter until fluffy. 

Step 2.

Slowly add in the powdered sugar, orange Crush and orange extract. Beat for several minutes, until fluffy and well incorporated. 

Step 3.

Mix in food coloring

Frost the cupcakes when cooled and hand these little babies out! ;) 

You'll notice I've included less pictures in this post. Fundamentally, cake batters look the same. We're looking for a consistency similar to pancake batter, maybe just a touch thinner. <3

Easy enchiladas!

So, first I must apologize for the time between posts! Its been a crazy busy start to summer here! I've got 3 kids at home right now, I'm in the process of starting my new job, started a girly boutique with my darling Sister,  DH is in class full time and I've also started my last full college semester! *whew!*

To add more to the mix, I've been working on a cookbook to share with all you followers in a give away by the end of July. I won't spoil the surprise, but its going to be 15 of my favorite dishes (of 2010.. because lets face it .. next year my life will be filled with new food loves ... I'm fickle like that!) -- a mixture of entrees and desserts. Maybe a breakfast casserole. I am really excited to share it with you, I hope that you enjoy it as much as I do!

Now for the star of today's episode -- super easy Turkey Enchiladas. The original recipe (here) is for beef enchiladas, but we never have ground beef in our freezer, so I made the easy substitution. Honestly, if you don't tell your guests or family, they won't know anyhow! ;)

Turkey Enchiladas

Ok, so maybe these are more like burritos, but they are simple and delicious anyhow! This is also a great recipe for kitchen helpers!

Ingredients:

1 pound Ground Turkey
½ cups Diced Onion
1 can Refried Beans
1 can 8 oz Tomato Sauce
1 package Taco Seasoning mix
1 can Medium Enchilada Sauce (I think I used the 10 oz can...)
10 whole Flour Enchiladas
1-½ cup Shredded Cheddar Cheese

                                                      Step 1.

Brown the ground turkey and mix in the taco seasoning.

Step 2.

Add onions, beans, and tomato sauce. Stir together until well mixed.

Step 3.

Assembly! Place about 2-3 tablespoons of the meat mixture onto a tortilla, top with a spoonful of enchilada sauce and some cheese. Roll and place in greased 9 x 13 pan. (I only managed to get 7 in my pan, I rolled mine kind of big)

Step 4.

Mix the remaining enchilada sauce with the rest of the meat mixture and pour over the top of the enchiladas. Sprinkle with cheese.

Bake at 350 for about 30 minutes.

Whip up some Spanish ... or yellow ... rice if you wanna, but these are good just the way they are! 

It's summer time .. and the livin' is easy....

Ahh summer! BBQs.pools.sun tans.margaritas. Its my second favorite season. (Lets face it, I'm really a cold weather girl.) There is nothing better than the smell of a charcoal grill, a nice cool beverage in hand - hanging out with your best buds.

This is the season for our favorite potluck type dishes. When its hot, and we'd rather be socializing, slaving over a hot stove just isn't in our agenda. Fear not, my friends. You can still make fabulous dishes that take just  minutes of prep and will still wow your friends and family. A couple of my absolute summer favorites are potato salad and blackberry cobbler. Ooooh yum. And nothing beats fresh picked blackberries, if you are lucky enough to live somewhere where you have some. Sadly, I am not at the moment. But some day .. oh some day I'll send my darling cherubs out to the edge of the yard to prick their fingers and bring me back a basket of blackberries ... purple stained fingers and lips because they've snuck some on the way back. ;)

But first, lets cover potato salad. Generally, potato salad is that "obligatory" food at a cook out. No one really ENJOYS eating it, but it pairs decent with brats, burgers and 'dogs. Potato salad comes in two basic types: with mustard and without. I love mustard. So mine is a "with mustard" dish. But its so remarkably unforgettable your friends might actually eat it all and then beg you to tell them how you did it, or where you bought it. -- When that happens, smile to yourself. You've turned one boring side dish into a desirable event. And give them the recipe if you want, or hold onto it as a family secret. I won't tell. ;)

Potato Salad with Peas and Bacon

I don't usually have a preference for potatoes. All things being what they are I buy what gives me the most bang for my stretched buck these days -- which is almost always Russet potatoes. So that's what I used here -- but feel free to use your favorite!

2 pounds potatoes
1 Teaspoon salt
2 hard boiled eggs
1 Cup cooked frozen peas
1 Cup mayonnaise
1 Tablespoons sour cream
3 Teaspoons yellow mustard
2 Tablespoons bacon bits

Step 1.

Peel and dice the potatoes. Add the teaspoon of salt to a saucepan filled with water and boil the potatoes, about 20 minutes or until tender.

Step 2.
Chop eggs and cook the frozen peas.

Step 3.
toss the eggs, peas and potatoes together and refrigerate until chilled.

Step 4.
Mix mayo, sour cream, bacon bits and mustard together in a small bowl.

Step 5.
Gently coat the potatoes with the mayo/mustard mixture. Salt and pepper to taste. Refrigerate until ready to serve!

*** WAIT! Lets cover one thing real fast : hard boiling eggs. Now, for years I've wondered HOW you go about hard-boiling an egg .. and everyone has a different theory. Start with the water cold, drop in eggs, and then simmer for X minutes ... bring water to boil THEN drop in eggs (this almost always results in cracking) ... and I always wonder whether or not they are actually done in the middle. -- Have you tried shaking it to see if you can hear sloshing? I have. Not an effective method. 

My 1000 Best Recipes cookbook from America's Test Kitchen solved my dilemma. I've made 2 batches of hard boiled eggs with their method and its been complete egg perfection. So here goes:

Put your eggs in a pot of cool water and bring to a boil. When the water starts to boil, take it off the heat, cover and let the eggs sit for 10 minutes.  TADA. That.easy.

Ok.. moving on. 

Blackberry Cobbler

This recipe comes from my favorite food blogger thepioneerwoman.com. Blackberries were on sale at my local grocer and I just LOVE blackberry cobbler. Its like biting into a tiny piece of my childhood. This recipe is more cake like and it should be noted that it does not keep well... so save this dish for a gathering ... unless you want to keep it all for yourself! 

1/2 Cups melted butter (I use salted butter, if you don't add 1/2 tsp of salt)
1 1/2 Teaspoons baking powder
1 Cup all-purpose flour
1 1/4 Cups sugar
1 Cup milk
2 Pints blackberries

Step 1.
Melt butter in a microwavable dish. Preheat oven to 350.

Step 2.
Pour 1 cup of sugar, baking powder and flour into a mixing bowl, whisking in milk. Mix well. (if you are adding salt, do it here.)

Step3.
Pour in melted butter and whisk it all well together.

Step 4.
Butter a baking dish.

Step 5.
Now rinse and pat dry the blackberries.

Step 6.
Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Step7.
Bake 1 hour, or until golden and bubbly.

** for a little extra crunch to the top - sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

So there you have it!  Two classic summer dishes with slightly new twists. Give 'em a try, share them with friends, raise your glasses and embrace your lives -- you only get this one, so start now. Here's to an AWESOME time! <3

Knock You Naked ...

Brownies. 

Yep.

Mmmmmm....

OK, to dive -- this is a layered brownie "classic". I say that with one raised eye brow because I've never heard of this recipe before and classic dessert recipes to me are like chocolate chip cookies, fudge brownies, or apple pie. But somewhere in the culinary world, this is ranked as a classic. And I absolutely understand why! These are so.amazing -- just take a moment to savor these ingredients: delicious chocolatey brownies, smooth ooey-gooey caramel, crunchy walnuts... oh.em.gee. -- and so.easy you aren't even going to believe it!

I was scouring through my  favorite food blog (thepoineerwoman.com) and came across this recipe. I needed something to serve as dessert with chicken cesar salad as the main course with some new friends. My first choice was a chocolate mouse cake, but I didn't have enough time to refrigerate it properly. So -- brownies it was! I had 90% of the ingredients I needed on hand, so with just a quick stop by the supermarket I was on my way to brownie bliss!

Knock You Naked Brownies

From the original I substituted walnuts for pecans, added a handful of bittersweet (60%) chocolate chips and a bottom layer soak of coffee liqour. 


Ingredients:
1 box German Chocolate Cake Mix
1 Cup(s) finely chopped walnuts
3/4 Cup(s) evaporated milk
1/2 Cup(s) melted butter
60 whole unwrapped caramels
1/3 Cup(s) semi-sweet chocolate chips
1/4 Cup(s) powdered sugar
1 Ounce(s) coffee liqour
1/4 Cup(s) bittersweet chocolate chips

Step 1.
Preheat oven to 350 degrees.

Step 2.
In a large bowl, mix together cake mix, chopped walnuts, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. The mixture will be very thick.

Step 3.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from the oven, pour coffee liquor over it and set aside.

Step 4.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. Sprinkle bittersweet chips over the brownie. When melted and combined, pour the caramel over the brownie base. Sprinkle the semi-sweet chocolate chips as evenly as you can over the caramel.

Step 5.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Step 6.
Bake for 20 to 25 minutes. Allow the dish to cool to room temperature, then cover and refrigerate for several hours.

Step 7.
When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. 

-- You can see in the pictures I used a 9x13 dish -- if you choose to do so as well, double the German chocolate cake mix, butter and evaporated milk to ensure thicker brownie layer goodness. They will make for better photos that way too ;)

Now go on, bake yourself up a little slice of heaven -- you'll be wondering where these little devils have been your whole life! 

Easiest summer dessert...

I've been a little busy the last couple of weeks, my son turned 4 and its the end of my semester so I've been working on my finals. Along with being super busy at home, I've completely set my Yoga practice on the back burner - and I'm paying the price for it. Since I have next month off from one of my obligations, I'm going to make sure I get a good routine established! I have resolutions to complete! =) .. Now, on to the treats!

As you have probably noticed .. I am in love with raspberries right now. They are so refreshing, the perfect addition to the slowly.warming.up.spring weather we are having here in Maryland. This is an AMAZINGLY easy no-bake pie that will win over the masses. Seriously. I could eat the whole dish! And my boy licked the beaters clean! ;)  Want to make your mom a special treat on a budget? Wow her with this pie and she'll remember you all year! 

The recipe is from my absolute favorite food-blogger/photographer/cookbook and fiction author The Pioneer Woman: Ree Drummond  -- if you haven't gone to check her, and her amazing dishes, out yet you really should!! (Just as soon as you're done reading this! =) ) 


Raspberry Cream Pie

This pie comes together in a snap, is a little heavy but not excessively sweet. Its cool, its smooth, its the perfect dish for spring and summer. And the raspberries at just the perfect pinch of intensity that makes this dessert stand out.


*if you don't like raspberries, you could certainly trade out different fruit combinations ...Blueberry yogurt and blueberries or try a graham cracker crust with strawberries and strawberry yogurt. Have fun with the fruits that are in season! 


Ingredients:


25 Oreo cookies
4 tablespoons of butter, melted.
2 containers of Original Yoplait Yogurt (Red Raspberry)
1 cup heavy whipping cream
1 heaping cup of fresh raspberries
3 tablespoons of sugar
1 box vanilla Jell-o pudding

Step 1.
Preheat the oven to 350. Pour the raspberries in to a small dish and mash them up a little with a fork, leaving a few chunks for texture. Sprinkle the sugar over them, mix in and set them aside .

Step 2.
Toss your Oreos in a food process or blend there aren't any large chunks of cookie left. (if you don't have a food processor, a ziplock baggy and a wooden rolling pin will work just fine, and probably help you relieve some stress!)

Step 3. 
Mix the Oreos and the melted butter together in a bowl until well coated and crumbly.

Step 4. 
Pour and press the cookie mixture in to a 9 in pie dish, pressing the crust about halfway up the sides.

Step 5.
Bake for about 5 minutes so the crust is set and won't fall apart! Set aside to cool.

Step 6.
In a large bowl or stand mixer, mix together yogurt and vanilla pudding mix (just the mix, we're not actually making the pudding) until its well combined, low speed for about a minute. Make sure you scrap the sides a few times to get all the clumps of pudding mix out.

Step 7.
Slowly pour in the heavy cream. When combined crank it up to med-high and whip for about 2 minutes, or until the mixture is thick and fluffy.

Step 8.
Gently fold in those raspberries that have been sitting there taunting you, until well integrated. Does it look beautiful?

Step 9.
Pour the raspberry cream mixture into your prepared Oreo crust, smooth out and put in the freezer for 2 hours. (After about 30 minutes you could cover the top of the pie with tin foil.)

Let the pie rest on the counter at room temperature for about 15 minutes before you try to cut into it. Longer, if you leave it in the freezer, say, overnight. You can serve as is, and your guests will keep coming back for seconds and thirds, or serve with a dollop of whip cream and totally blow them away.

Or keep it all for yourself. That's what I am going to do with the next one! ;) 

Happy Spring! 

Best breaded pork chops I've ever had...

are definitely the Ultracrunchy Baked Pork Chops from Cooks Illustrated. Oh.my.Goodness! DH took one bite and said "oh!" so loudly it scared me.. my heart skipped a beat thinking that this new recipe was a failure. But that exclamation was quickly followed by "these are unbelievable!" And then I heaved a sigh of relief.

These are not the breaded 'chops I grew up with. No, sir... not a box of Shake 'n Bake in sight. I, personally, have never been a fan of breaded 'chops because the Shake n'Bake I grew up with was terrible... it was mushy, it didn't have any flavor.. it just grossed me out. (I apologize to any of you whom are devout Shake n'Bakers. I mean no offense!) So for the last 10 years of cooking on my own I have avoided them like the plague. But DH picked this recipe out as part of our weekly meal plan. I am so glad he did! This is another absolutely fabulous recipe from Cooks Illustrated. It came to me in one of my free mini-booklets (which means I can't link you the original). If you haven't checked these people at America's Test Kitchen out yet, you really should. I can't sing enough praises the dishes I've made from them!

This recipe has a few key ingredients that make it better than any other breaded food recipe I've seen. One is the  inclusion of a flavor (in this case spicy mustard) in the egg wash. Why this subtle step hasn't been included in other recipes before is beyond me. The second, and probably the most substantial, ingredient is FRESHLY made bread crumbs. You spice 'em up. You toast 'em. You make 'em delicious. I am a 100% complete convert to the freshly made bread crumbs. I'll never go back to store bought again for anything!

So go on, make these tonight for dinner -- and be prepared to be blown away.

Then be prepared for your family to ask for these again and again. =)

Ultracrunchy Baked Pork Chops


For once, I made this recipe completely as it is written in the book -- there is not a thing I could think of to add to enhance this dish. Its simply delicious! 

Ingredients


4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick,
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small shallot, minced
3 medium garlic cloves, minced or pressed through garlic press
2 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard

Salt and pepper

Step 1.

If you are using "enhanced pork" skip this step (your meat has already been brined .. kinda.) Dissolve 1/4 cup salt in 4 cups of water and soak the 'chops for 30 minutes. 

Step 2. 

Preheat the oven to 350. Take the 'chops out of the brine, rinse under cold water and let them rest on a paper towel to dry a little. 

Step 3. 

Take your torn up pieces of bread and toss them in a food processor -- about 8 pulses. (we want coarsely chopped, not a fine powder).

Step 4.

Pour your bread crumbs onto a rimmed baking sheet and toss with the garlic, salt and pepper, olive oil and shallots. Bake until dry and golden, turning every 5 minutes. (total cook time about 15 minutes)

Step 5. 

Let the bread crumbs cool to room temperature. Mix in parmesan, thyme and parsley. 

Step 6. 

Dig out 3 rimmed dishes (I used pie dishes). Pour 1/4 cup flour in the first one. Mix the egg whites, the 6 tablespoons of flour and spicy mustard together in the second, mix until thoroughly combined. . Fill the third with the breadcrumbs. 

Step 7. 

Turn up the oven to 475. Take a oven-safe cooling rack, spray it with cooking spray and fit it inside a cookie sheet. (This keeps the 'chops elevated, so they cook evenly all the way around for a whole chop batter that is super crisp and delicious!).

Step 8. 

Coat the 'chop in the flour, using thongs or your hands, then in the egg wash, then into the bread crumbs. Cover completely and press the bread crumbs in slightly to ensure a good stick and an even coating. Repeat for all 'chops! Place on prepared cookie sheet.

                                                              

Step 9.

Bake for about 25 minutes (or until 150 degrees inside with an instant read thermometer.) Let them rest for 5 minutes. Then dig in! 

I served my 'chops with some roasted asparagus.  -- Super easy! 

Roasted Asparagus

Asparagus is a simple hearty side that is fun, tasty and good for you! I only use sea salt in my kitchen, just a sprinkle really brings out the flavor! 

Ingredients

Olive Oil

Coarse ground salt

Coarse ground pepper

1 bundle of asparagus, bottoms snapped.

Step 1. 

Wash and snap off the bottoms of your asparagus spears. They will snap off themselves, with little effort at about the bottom quarter. This part of the veggie is tough, so most people break it off.

Step 2. 

Drizzle some olive oil in a rimmed cookie sheet, and roll the asparagus around to coat. 

Step 3.

Sprinkle some coarse ground salt and pepper (fresh pepper if you have it and Kosher salt would work too)

Step 4.

Bake at about 475 for 10-15 minutes, or until the desired tenderness is reached. 

mmmmmMMmmmMmmmm! This meal is definitely on my to-do-again list!  I hope you give your breaded pork chops a revival -- I know you will be so glad you did! ;) 

Raspberry Lemonade Cupcakes

are my brand new creation!  Delicious made-from-scratch lemon cupcakes....with fresh raspberry butter cream icing! These little treasures come together in a snap and are the perfect flavor combination to welcome spring.They are light, sweet and a little tart, like biting into a refreshing glass of Raspberry Lemonade! 

I have been dying to make some kind of homemade lemon cake for weeks... I raved about it on my Facebook page in March. After spending one of the best spring days I've experienced in years out and about in down town DC at the National Zoo with my amazing kiddos and a great friend, I thought I'd share with you my newest and most exciting recipe. I actually made these mini darlings for a charity event hosted by OWC Events this passed Sunday for World Vision, a relief organization currently helping in Japan among many other places globally.

This has a yellow cake base, so its got 2 extra egg yolks. The trick to lightness in a cake is less flour. On top of that, if you can use cake flour, its even better! Cake flour has been sifted for you, and its a finer grain than just all purpose flour. A box will cost you $1.50-$2.25 depending on the grocery store you shop at. The foundational yellow cake comes from the The New Best Recipe cook book -- which has become an absolutely integral part of my life. I could read it for hours! Unfortunately I can't link to the book, but I can link to amazon where you can get a copy! Check it out here! The butter cream recipe is one I stumbled upon looking for some other kind of frosting idea, but I can't remember what I was looking for because I have been drooling over this recipe since I found it. Anyways, here's the link to the original!

Raspberry Lemonade Cupcakes

As you may have noticed one of my favorite citrus spices is ground cardamom. Its bold and pairs SO well with citrus and fresh fruits.

For the cake:


1.5 cups Swan Downs cake flour (or any other brand!)
1 stick butter (softened)
1 cup sugar
1 whole egg
2 egg yolks
1.5 tsp baking powder
1 tsp lemon extract
1/4 tsp ground cardamom
1/2 cup sour cream
1/2 tsp salt, if you are using unsalted butter
zest of 1 lemon
A drop or two of yellow food coloring, just for presentation if you desire

Step 1.
Set out your butter and eggs so they get up to room temperature.

Step 2. 
In a stand mixer or large bowl combine all the dry ingredients: flour, sugar, cardamom, baking powder and salt if you are adding it. Mix evenly.

Step 3.
Preheat your oven to 350!

Step 4. 
Slowly add in your wet ingredients, starting with the butter. Then eggs/yolks (one at a time), the sour cream, the lemon zest and then the lemon extract. Beat each addition thoroughly before the next. (if you're adding yellow food coloring, do it now!)

Step 5.
In a paper-lined muffin tin, evenly distribute the batter. I used about a tablespoon and a half per cupcake, so the baked right up to the edge of the liner. Bake these mini delights for 20-25 minutes, or until a tooth pick stuck in the middle of them comes out clean.

Step 6.
Let them cool on a wire rack. While they are cooling whip up some fresh frosting!











For the butter cream frosting


This frosting is tart and sweet and an Au natural shade of beautiful pink. Its going to have little bits of raspberries stuck in it, giving it a unique texture and presentation.

1 stick softened (but not melted!) butter
1/2 cup fresh raspberries
1 tsp vanilla extract
1 16 oz package confectioner's sugar

Step 1.
In a large bowl or stand mixer, cream together butter, raspberries and vanilla until smooth and fluffy. I put my mixer on 4 and let it go for about 5 minutes.

Step 2.
Sllooooooowllllyyy start adding in the powdered sugar, making sure the mixture is creamy and smooth after each addition.

Step 3.
Fill your favorite frosting bag, or use a zip lock baggie with a corner cut out and pipe the frosting in a nice dollop on the top of your cooled cupcakes.

See? Totally amazingly cute! And so easy to do! I bet you didn't think you could make a cake from scratch, but there you go, you did it and I'm proud! ;)  Give them that finishing touch, topping with fresh raspberries and a spring of fresh crisp mint if you've got it! (I didn't have any on hand, but I will for next time!)

Happy Spring baking!! <3<3  

As the weather warms up...

so does my schedule! I have some exciting news to share, I was offered a position with an IT contract company as Help Desk support and I'm soooooo entirely excited about it! I'm months away from graduating with my bachelors and I'm ready to join the workforce again. We're really settling into life here in Maryland, I think its going to be a great few years!

But, I have been so busy lately that I haven't had the chance  to try out too many new recipes, I've been relying on some oldies.but.goodies. (Like baked spaghetti and steak Gorgonzola) ... But on Friday I tried out a new cauliflower recipe, Curried Cauliflower Soup, that I had found tucked away in my home-made cookbook. (its a green binder that I stick the recipes I find in....) It was seriously comforting. It had all my absolute favorite ingredients: cauliflower, spinach, garlic and curry. It was the perfect meal Saturday night, when we actually ate it and it fit the bill for a cold, dreary rainy April day. And its got some great 'stats' to boot!

We've been trying really hard to stick with a "traditional" Lent season, meaning we don't eat meat on Fridays. So this dish is perfect for my non-meat-eater friends because you can easily substitute veggie broth for the chicken broth and the rest is the same!

You can find the original recipe here, because surprise surprise I added an extra touch or two! ;) I just can't help myself!

Curried Cauliflower Soup
Ingredients

2 tsp olive oil
1 large onion, chopped
2 medium carrots, halved and chopped into bite size chunks
2 Tbsp curry powder

1 tsp ground cumin
2 cloves garlic, minced
2 cans chicken broth, or 3.5 cups broth or bouillon
2.5 cups water
2 medium potatoes cut into bite size pieces (not too small, they might fall apart!)
1/2 head fresh Cauliflower, chopped
1 can  chickpeas, rinsed
1⁄2 cup frozen cut-leaf spinach

Salt and pepper to taste

Step 1. Sautee onions and carrots in a medium sauce pan (or small stock pot) in olive oil until tender, about 5 minutes. 

Step 2.

Add in all the other ingredients. 

Step 3.

Bring to a boil, then reduce heat to med-low, cover and simmer until the veggies are tender, about a half an hour. 

Voila! A hearty, good for your heart (and soul!) soup that is warm and fragrant without being hot. Serve with some crusty bread, if you are feeling so inclined! 

Its passed my bed time, and I'm about ready to turn into a pumpkin -- but for next time I'll tease you with this : Lemon cupcakes with fresh Raspberry butter cream!

(insert squeal of delight here! =) )

Have a fabulous evening!!

 Here are the stats on the soup, if you wanted to know!:

• Nutrition Facts
• Yield 10 cups
• Servings 10
• Amount Per Serving
• Calories 110
• Total Fat 2g
• Saturated Fat 0
• Cholesterol 0
• Sodium 272mg
• Total Carbohydrates 20g
• Dietary Fiber 5g
• Protein 4g

C is for...

Curry and Cheesecake!

I love both of these dishes tremendously. And they both end up being unique creations a la Truffles and Tranquility. ;)

The curry has been a work-in-progress recipe of mine since my Yoga Teacher Training in 2009. For each of my retreat weekends, the other Yoginis and myself made vegetarian dishes to share pot-luck style. I love cauliflower and curry so I went in search of a rich, fragrant recipe that utilized my favorite super food. The original recipe I started with can be found here but I've made quite a few changes and substitutions as you will notice. This dish is completely meat free, and if you substitute out the butter for something like ghee, it can be a vegan dish too! Its packed with nutrient rich foods and life cleansing spices. Enjoy with your favorite home made (or purchased) flat bread or some brown rice and a nice crisp glass of your favorite white wine!

Spinach Cauliflower Curry

This is not a hot dish, its a fragrant dish. Its exquisitely passionate and well flavored. 

Ingredients: 5 small potatoes, peeled and diced

1 onion, finely chopped
1 head of cauliflower, chopped into bite size pieces
1 can coconut milk or coconut cream
1 cup veggie broth
1 tsp Chilli powder
2 tsp yellow mustard seeds
1 tbsp ground Cumin
1 tsp ground Cardamom
2-4 cloves of Garlic, minced
1 tsp ground Ginger

2 tbsp Curry powder

1 tbsp Turmeric 

1-2 cups frozen spinach

2 tbsp butter (or veggie oil, or ghee) for frying

Salt and Pepper to taste. 

Step 1.

In a large, deep frying pan (with a lid) melt the butter and sautee the garlic and onions until they turn clear; 4-5 minutes.

Step 2.

Add in the spices, sauteeing until the seeds crackle and the room is filled with fragrance about 30 seconds - 1 minute. 

Step 3. 

Ok, I did make this particular dish with peas,
I forgot to pick up spinach!

Add in the coconut milk and whisk briskly to dissolve any clumps. Add in the veggie broth. Bring the sauce to a simmer. 

Step 4. 

Add in your fresh veggies, tossing carefully to coat. Cover and let steam on medium-low for 15 minutes (or until tender), stirring occasionally to prevent sticking. When you check it, check the flavorings and add as you feel necessary.

Step 5.

Add in the spinach and cover again. Continue cooking for about 10 minutes.

Step 6.

Remove from heat and let stand for a few minutes to thicken. Serve over flat bread or brown rice!

I'm very excited to bring you an original recipe -- no one to link to here! 

Cardamom Lemon Cheesecake (no bake!)

This delightfully citrusy cheese cake is the perfect compliment for spring! Its cool and creamy, with the bite of lemon. Almost as tart as a key lime pie with a smooth finish. 

Ingredients

Filling:

14 oz softened cream cheese (no, I don't use the low fat kind, but you can!)

1/2 cup granulated sugar

1/3 tsp ground cardamom

1 tsp vanilla

Juice from 1/2 fresh lemon

1/2 cup sour cream

Crust:

1 cup crushed graham crackers

2 tbsp melted butter

3 tbsp granulated sugar

To make the crust:

 

Mix graham crackers, butter and sugar all together until well combined and crumbly. Press firmly into a 7" spring form or pie pan and place in the fridge until the filling is ready. (or you can buy one of those pre-made graham cracker crusts!)

Filling:

Step 1.

Combine all ingredients in the mixer and blend until well combined and creamy. 

Step 2.

Pour over crust and refrigerate for no less than 2 hours. Longer is better!

Top with fresh berries or lemon slices and enjoy this refreshingly simple and delicious cheesecake!

I'm quite proud to bring you some of my own culinary creations, I hope you find them tasty and easy to make!  I made both these dishes for some dinner guests and they were a total hit! 

A European dinner...

Thankfully today was less chaotic than yesterday but just as stressful. Looking for a job that utilizes my upcoming bachelor's degree is exhausting! But I gave my first job fair a good run, and even applied for a few jobs. I'll chalk  it up to a great learning experience and keep my hopes up and out there for a job I enjoy ... (Any chance Rachel Ray would show up at my house and want me to co-host? ;) )

Because I knew I was going to have a busy and draining morning I set out an easy slow-cooker beef dish. This recipe is super simple, its something most people have tried. I served my French Onion Soup Beef Roast with freshly made Yorkshire Puddings and peas.

French Onion Soup Beef Roast (Slow Cooker)

I like using the can of French Onion Soup over using a powder for one reason alone. Its less salty. I've made the recipes that call for the package and a dash of water and wine. And tasting that is what I imagine the Dead Sea would taste like -- nothing but salt. So this is my go-to mix for the most tender make-your-house-smell-like-heaven beef roast. 

Ingredients:

1 can Campbell's French Onion Soup
2 cloves of Garlic (minced)
1 Shallot (halved and sliced thin)
2-4 lb beef roast (I always get a round roast, but get your cut of choice!)

Step 1.
Dig out your slow cooker.

Step 2.
Put the beef in the slow cooker, pour the soup over it. Toss in the garlic and top with the shallots. Set on LOW for 6-7 hours!

Step 3.
Enjoy the aroma filling your house and torment those who live with you with a long wait for their delicious beef. =)

Yorkshire Pudding

These could not be any easier. Really! There is a 'special' pan you can use to make them in, you can find it for sale here. I don't have that pan, so I made mine in a muffin tin like the recipe I used. (which can be found in original form here. ) You can also just make the pudding in a large square dish, which is the traditional method of baking them. Here is an example of that.

Ingredients:

3 eggs
1 cup milk
1 cup all-purpose flour
2 Tbsp butter (melted)

1-2 Tbsp of beef drippings *optional*

Step 1.

Preheat the oven to 375. Whip the eggs and milk together until light and frothy.

Step 2. 

Gently combine the flour with the milk/egg mixture. Mix in the butter.

Step 3. 

Let rest on the counter until the oven is done preheating.

Step 4. 

This is where the optional part comes in. Using a well greased tin, you can choose to just pour the batter in, or you can precede the batter by adding a about a teaspoon of beef drippings into the pan before pouring the batter. 

Step 5.

Bake at 375 for 5 minutes. Then turn the oven down to 350 and bake for an additional 20-25 minutes or until golden and fluffy. They will collapse in the center when you remove them to let them cool. 

Step 3.

Serve alongside your beef roast for a very tasty and culturally diverse dish! ;)

 Happy Wednesday!

Hunter's Chicken and a botched cookie attempt.

So today was a bit of a disaster for me ... First, I ran around like crazy for 2 hours this morning thinking it was Wednesday. I hurried to grab a shower and be presentable to the other wives I was going to meet for a play-date at 1030. THEN I had to come up with a dish to bring to the play-date because it was potluck. I decided on these mini sandwich cookies because I had all the ingredients on hand. *In hindsight, I should have gone with my first idea - a new twist on a staple of mine: 7-layer dip. This recipe called for fresh Pico de Gallo and avocados... I'll have to share that one later...*

My first mistake was attempting to make a new recipe right before I needed to be somewhere. My second mistake was attempting to BAKE something in the hour before I needed to be somewhere. My third mistake of the morning was baking for the FIRST TIME with a gas oven the day of an event that required my attendance. So, I ended up shooting the hostess a Facebook message telling her we would be late, burned my first batch of the cookies, and almost cried because of my poor planning. Then the hostess wrote me back: the play-date is tomorrow. 

I heaved a humongous sigh of relief. I hadn't potentially ruined a first impression! ... Then I laughed at myself for freaking out when it was the wrong day. Then I told DH that he needs to go back to work so my sense of time gets back on track. Then we went to Lowe's and I pondered fixes for my cookie sandwiches. And things went smoothly for the rest of my Tuesday.

Tonight's dinner is a new recipe, brought to you by my new booklet America's Best Lost Recipes. Its a one-pan dish from stove top to oven, and I love these kinds of dishes. Its not for a non-meat eater, though. Its chicken, the second most garlic I've seen in a recipe and bacon. The only recipe I've seen so far with more chicken is Chicken with 40 Cloves and I've yet to attempt it.

Ok, time to dive in!

Hunter's Chicken

Ingredients:

1.5 lbs Split Chicken Breasts
4-5 slices of Bacon (chopped)
20 cloves of Garlic (minced or sliced thin)
2 Tbsp Sweet Paprika
5 Shallots (halved and sliced thin)
1 Tbsp Tomato Paste
1 can diced Tomatoes (the original recipe calls for 3 fresh tomatoes, diced and cored .. but I didn't have any)
2.5 cups Chicken Stock
1.5 cups Long Grain Rice
2 Bay Leaves
2 Tbsp fresh Lemon Juice
Salt and Pepper

Step 1.

In a large oven safe skillet, cook the bacon until crispy. Set it aside on a paper towel. Preheat the oven to 375.

Step 2.
Pat the chicken dry and season the way you like. Using the same skillet as the bacon, with all that deliciousness in it, cook the chicken 5 minutes on each side, or until golden brown.  Set the chicken aside on a  plate to rest.

Step 3.
Toss in the shallots and saute for a few minutes, until tender. Then add in the garlic and paprika, sauteeing until fragrant.

Step 4.
Add the tomato paste to the shallots and garlic, then add in the diced tomatoes. Simmer until the juices have evaporated, about 2 minutes.

Step 5.
Add the stock, lemon juice, rice and bay leaves and bring to a simmer.

Step 6.
Nestle the chicken into the skillet. Bring back up to a simmer, then place the skillet in the oven.

Step 7.
Bake for 40-45 minutes, until the chicken is done and the rice is tender. Let the dish rest and cool for 5 minutes, then sprinkle that bacon on top and serve!

Personally, I thought this dish could use a little spice. Maybe a dash of red pepper flakes, or trading out the sweet paprika for hot. A sprinkling of fresh herbs would be a lovely addition too -- some basil would add a little pizazz. But made as is, the chicken is very tender, the dish is very fragrant and even my toddler ate it! It's definitely a comforting dish! 

I did get the chance to re-try the mini sandwich cookies, and I was successful. I did run out of time tonight to complete the process, so I will share that recipe with you tomorrow! I am thankful I got it right the second time around!

I hope everyone else had a great Tuesday! ;) <3