Food is where the Heart is

bakeddd: white chocolate chai creme brulee click here for...

Fri, 29 Mar 2013 23:30:13 -0400

bakeddd:

white chocolate chai creme brulee

click here for recipe

thecakebar: Thai Iced Coffee Recipe (3 ingredients only)

Mon, 18 Mar 2013 23:28:36 -0400

thecakebar:

Thai Iced Coffee Recipe (3 ingredients only)

thegoddamazon: niggaimdeadass: did u kno that cats do this...

Mon, 18 Mar 2013 23:26:18 -0400

thegoddamazon:

niggaimdeadass:

did u kno that cats do this while you’re asleep to check if you’re breathing?

and if you’re not alive they will start eating you at that very moment

WHAT

Cats are Satan.

This is part of the reason why I am not a cat person…

thecakebar: Spiced Strawberry Creme Brulee

Mon, 18 Mar 2013 18:43:33 -0400

thecakebar:

Spiced Strawberry Creme Brulee

thecakebar: Smores Hot Chocolate Tutorial

Mon, 18 Mar 2013 18:43:26 -0400

thecakebar:

Smores Hot Chocolate Tutorial

thecakebar: Turtle Cheesecake with Caramel, Chocolate and...

Mon, 18 Mar 2013 18:39:44 -0400

thecakebar:

Turtle Cheesecake with Caramel, Chocolate and Pecans

(Rogue) Chocolate Stout Cupcakes with Baileys Irish Cream...

Sun, 17 Mar 2013 22:58:47 -0400

(Rogue) Chocolate Stout Cupcakes with Baileys Irish Cream Buttercream Frosting :)

Ingredients:

1 cup chocolate stout, or use a good quality unflavored stout
1 cup (8 ounces) butter
3/4 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk

***Irish Cream Frosting***
1/2 cup (4 ounces) butter, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
4 to 6 tablespoons Irish cream liqueur

Preparation:

Cupcakes:
Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.

In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.

Heat oven to 375°.

In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.

Fill cupcake papers 2/3 full.

Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.

Makes 18 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners’ sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.

Pina Colada Cupcake RecipePineapple Cupcakes2 1/2 cups...

Fri, 01 Mar 2013 16:40:00 -0500

Pina Colada Cupcake Recipe

Pineapple Cupcakes
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
9. Frost with Coconut Cream Cheese Frosting (recipe below)
Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
-or-
1 Tablespoon Dark Rum

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Hmm. I wonder what this could be….

Wed, 23 Jan 2013 12:36:14 -0500

Hmm. I wonder what this could be….

Spicy Avocado Chicken Enchiladas Yield: serves 4 Recipe Note: To...

Tue, 22 Jan 2013 12:39:50 -0500

Spicy Avocado Chicken Enchiladas
Yield: serves 4
Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.

ingredients:
for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

directions:
Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

***recipe from: http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/

Marinara Sauce (meat optional) **picture is from the beginning...

Mon, 25 Jun 2012 15:56:42 -0400

Marinara Sauce (meat optional)

**picture is from the beginning of making the sauce

Ingredients:
1 small sweet onion, chopped
2 zucchini, chopped
2 small tomatoes
1 (6 oz) can tomato paste
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 cup water
1/8 teaspoon black pepper
salt to taste
***1-2 lbs ground meat
Directions:
Sauté onions and zucchini in pan
Add the rest of the ingredients & bring to a boil
Reduce heat & simmer for 10 minutes

***If cooking with meat, brown the meat & onions together, then add the rest of the ingredients after you drain the grease

Cheesy Mozzarella Chicken Rolls (4 servings) Ingredients: 1 tbsp...

Fri, 18 May 2012 09:11:00 -0400

Cheesy Mozzarella Chicken Rolls (4 servings)

Ingredients:

1 tbsp chopped onion
1 tbsp parsley
1 clove garlic, minced
1 lb. mozzarella cheese
1 egg, beaten
1 tbsp water
1/4 cup all-purpose flour
1/2 cup bread crumbs
4 skinless, boneless chicken breasts, halved
salt & pepper to taste
1 tbsp butter
1 tbsp cooking oil

Directions:

In a small bowl combine onion, parsley, and garlic; set aside.
Cut mozzarella cheese into four 2-1/2x1/2-inch sticks.
In a shallow bowl stir together egg and water; in a second bowl place flour; in a third, bread crumbs.
Place a chicken breast half between 2 pieces of plastic wrap.
Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper.
Sprinkle with one-fourth of the green onion mixture.
Place a cheese piece in center of chicken piece.
Fold in sides; roll up. Repeat with remaining chicken.
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.)
Place coated chicken in 2-quart rectangular baking dish.
Cover and chill for 1 to 24 hours.
In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil.
Add chilled chicken rolls.
Cook about 5 minutes or until golden brown, turning to brown all sides.
Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 20 minutes or until chicken is no longer pink (170 degrees F).
Spoon any drippings over rolls

***I topped the chicken rolls with the homemade sauce i used for the Zucchini Lasagna recipe, minus the meat and add zucchini, and grated mozzarella and parmesan cheeses

Margarita Cupcakes Yield: 12 cupcakes Prep Time: 25 minutes |...

Mon, 07 May 2012 19:42:37 -0400

Margarita Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes | Bake Time: 25 minutes

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.

Zucchini Lasagna: Ingredients 2 1/2 cups zucchini, sliced...

Fri, 27 Apr 2012 09:11:06 -0400

Zucchini Lasagna:

Ingredients
2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
1/2 lb lean ground beef ( I use 1 lb.)
1/4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) cans tomato paste
1 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 eggs
3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
1 teaspoon flour

Directions
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

Baked Ziti

Thu, 15 Dec 2011 14:21:38 -0500

INGREDIENTS

1 pound ziti
1 pound mozzarella cheese
1 1/2 pounds ricotta cheese
1 large can/jar of spaghetti sauce

Preheat the oven to 350 degrees
Cook ziti and strain; put them into a pan
Mix with ricotta, and part of the mozzarella and sauce
Top with the rest of the sauce and sprinkle the mozzarella on top
Bake until the cheese on top is completely melted and bubbly (an hour or less)

Potatoes Au Gratin

Thu, 15 Dec 2011 14:11:55 -0500

INGREDIENTS

4 russet potatoes, cut into 1/4 inch slices
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded cheddar cheese

Preheat over to 400 degrees
In a medium sauce pan, melt butter over medium heat; min in flour and 1/4 tsp salt; stir in milk until the mixture has thickened up; stir in cheese until it melts completely
Layer potato slices and cheese sauce in a buttered casserole dish, starting with potatoes and ending with cheese sauce
Cover dish with aluminum foil and bake for 1 1/2 hours

Homemade Spaghetti Sauce

Thu, 15 Dec 2011 14:06:00 -0500

INGREDIENTS

2 cans whole or diced tomatoes
3 cans tomato paste
1 tablespoon sugar
salt, pepper, oregano, garlic, crushed red pepper, and parsley to taste

Cook tomato paste in a sauce pan with sugar, minced garlic, parsley, oregano, salt, pepper, and crushed red pepper with half a can of water
Add diced tomatoes
Simmer on low heat for one hour, stirring occasionally

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Thu, 15 Dec 2011 14:03:14 -0500

INGREDIENTS

2 sticks unsalted butter

1 cup brown sugar

1/3 cup granulated sugar

2 cups cake flower

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

1/8 teaspoon ground cloves

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs

½ cup buttermilk

1 teaspoon vanilla

1 ¼ cups canned pumpkin

2 packages cream cheese

1 ½ cups confectioner’s sugar

1/3 cup pure maple syrup

DIRECTIONS FOR CUPCAKES

Preheat the oven to 350º F
In stand mixer, beat 1 stick of butter and sugars on medium speed until fluffy and creamy
Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, ground cloves, salt, and pepper into a medium bowl
Combine buttermilk and vanilla in a separate container
Add one egg at a time into the butter & sugar mixture
Alternate adding the flour mixture and the milk mixture, beginning and ending with the flour in order to make the mixtures consistency good
Beat the pumpkin in until smooth
Bake for 20-25 minutes & cool

DIRECTIONS FOR FROSTING

In a stand mixer beat 1 stick of butter, cream cheese, confectioners sugar, and maple syrup on medium speed until creamy & fluffy
Frost cupcakes only after they have been thoroughly cooled, otherwise the frosting will melt!!

*Only use pure pumpkin; NOT pumpkin pie filling.

Make sure the can says 100% pure pumpkin.

Homemade Cheesecake

Thu, 15 Dec 2011 14:02:30 -0500

INGREDIENTS

4 packages cream cheese
4 eggs
2 teaspoons vanilla
1 cup sugar
2 graham cracker piecrusts
**if you want to make your own pie crust all you need is 1½ cups graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup melted margarine or butter – press into aluminum pie container or 9-inch spring form pan

DIRECTIONS

Preheat oven to 325º
Blend cream cheese until consistency is smooth, scraping the sides and bottom of the bowl to ensure there are no chunks
Add eggs one at a time
Blend in sugar and vanilla until mixture is creamy
Spoon mixture into pie crusts
Bake for 50-55 minutes

Indoor S'Mores

Thu, 15 Dec 2011 13:55:09 -0500

INGREDIENTS

8 cups Golden Grahams cereal
6 cups miniature marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter cut into pieces
1 teaspoon vanilla
OPTIONAL: 1/4 cup light corn syrup

Heat 5 cups marshmallows, chocolate chips, and corn syrup (if you want it) in a medium sauce pan on low heat
Remove from heat once smooth and add vanilla
Pour marshmallow mix over cereal in a bowl and stir until the cereal is well coated
Stir in remaining cup of marshmallows
Press mixture into greased 9x13 inch pan
Refrigerate for 1 hour; cut into bars