Cheater Chocolate Cupcakes with Cream Cheese Frosting.

A good friend and baker once told me, If you are gonna make chocolate cake, use a box mix and make your own frosting.  A box of chocolate cake mix is a few bucks. 

Ingredients:

Your favorite chocolate box cake

Perfect cream cheese frosting:

• 1/2 cup butter (1 stick room temperature)
• 8 ozs cream cheese (1 package room temperature)
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional)  
• Raw sugar for top

 Directions:

1. Mix and bake chocolate cake to directions on box.  Let cool completely before frosting.

2.  Make frosting:

• Combine room temperature butter and room temperature cream cheese with a mixer
• Add vanilla and cinnamon
• Add 2 cups of powdered sugar very slowly
•  Frost cooled cupcakes with a knife or in pastry bag

•  Sprinkle freshly frosted cupcakes with raw sugar for extra sparkle and crunch
• For an extra special touch, add a single berry on top as decoration

  

Remedy for What Ails You.

I have a sore throat today.  I wish I could make one of these bad boys.  Seems to cure all ailments.  When in doubt, have a Hot Toddy.

Ingredients:

• 1 oz. Bulliet Bourbon
• Juice of one half lemon
• 1 oz honey
• 1 black tea bag

Directions:

1. Steep tea until a dark brown color.

2. Add honey and lemon. Stir.

3. Float bourbon on top.

Drink it.  Feel better.

Best Olive Oil Citrus Cake.

I love olive oil.  I use it in pretty much everything.  Even stuff you wouldn't normally use olive oil in.  This recipe came about because I didn't have any butter but wanted to make a cake.  I combined a few recipes and I substituted the butter for olive oil.  Best decision I ever made.  I made this with a food processor because I don't have a zester.

Ingredients:

• 1 1/2 cups all purpose flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1 cup powdered sugar + 2 tbsps
• 3 large eggs
• Zest and juice of one lemon
• Zest and juice of one orange
• 1/4 cup whole milk
• 3/4 cup extra virgin olive oil
• Cooking spray

Directions:

1.  Pre-heat oven 350 degrees 

2.  In large bowl combine flour, baking powder, and salt.

3. In food processor add the skin of one lemon and one orange without the pith(white layer).  Pulse until fine.

4.  Add cup powdered sugar.  Pulse to combine.

5.  Add beaten eggs.  Pulse.

6.  Add milk.  Pulse.  Add orange and lemon juice.  Pulse.

7.  Add olive oil.  Pulse. 

8.  Add wet ingredients to dry ingredients.  Mix gently to combine.

9.  Pour batter into lightly greased bundt pan.

10. Bake 25 minutes or until cake is golden.

Let cool completely then sprinkle with powdered sugar.

This cake is better the next day.  If you can wait that long.

 

Turkey Larb Lettuce Wraps.

Larb is my favorite thing to order for Thai takeout.  My husband's too.  I made it one night when I couldn't figure out what to do with some ground turkey for dinner.  I have since made it many times and have perfected my recipe.  

Ingredients:

• 1/2 lb ground turkey
• 2 cloves minced garlic
• 1/2 chopped white or yellow onion
• 4 chopped green onions
• A bunch of cilantro
• 1/2 pint of diced mushrooms
• 2 shredded carrots
• 1 sliced jalapeno 
• 1 diced cucumber
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1-2 limes
• 2 tbsp red wine vinegar 
• 1 cup white rice
• 1 head of romaine lettuce
• 2 tbsp olive oil
• Salt and pepper to taste

Directions:

1.  Cook one cup of rice as directed.

2.  Pull leaves off head of romaine

.

3.  In a medium bowl, add diced cucumber, shredded carrots, chopped green onion and sliced jalapeno.  Add red wine vinegar and olive oil.  Toss.  Set aside.

4.  In large wok saute ground turkey until fully cooked.

5.  Add mushrooms, onion, and garlic.  Cook together for a few mins.

6.  Add fish sauce and brown sugar.  Toss until all is coated.

Salt and pepper to taste.

7.  Allow mixture to cool slightly then add to raw veggies.

8.  Top with cilantro.

Serve with a scoop of cooked rice and a few leaves of lettuce.

Put mixture in lettuce with rice and eat.

Garlic. Bacon. Mac and Cheese.

Have you ever ordered a $10 Mac and Cheese at a restaurant and thought to yourself, "I can probably make this better"?  Well I did.  And then I did.  And it was awesome.  You're welcome.

Ingredients:

• 1/2 lb macaroni noodles
• 1/2 lb sharp cheddar cheese
• 4 slices of thick cut bacon
• 6 cloves of garlic
• 3 cups milk
• 3 tbsp butter
• 3 tbsp flour
• 1 egg
• 1/2 tsp nutmeg
• 1/2 cup panko bread crumbs
• Salt and pepper to taste

Directions:

1. Preheat oven 350 degrees 

2. Cook macaroni as directed on package.  Drain.  Set aside.

3. Chop bacon into chunks and cook until crispy in cast iron skillet.  Put on paper towel to drain.  Remove grease from pan.

3. In same cast iron skillet, melt 3 tbsp of butter and saute garlic for 1-2 mins.

4. Add flour to butter and garlic.  Whisk until flour is golden.

5. Slowly add milk to skillet. Whisk until combined.

 6. Add a tiny bit of hot milk mixture to 1 beaten egg.  Then add egg to mixture.

7. Add nutmeg and salt and pepper to taste.

8. Add cheese and most of bacon to sauce and stir until combined.

9. Add cooked pasta to sauce in skillet. Stir until combined.

10. Top with bread crumbs, salt and pepper, and remaining bacon.

11. Bake 25-30 mins or until top is golden brown and crispy.

Serve with a nice green salad or just grab a spoon and dig in.

 

 

Split Pea Soup with Ham Hocks and Sage.

I searched and searched for a good split pea soup recipe.  Problem is, you never know which ones are even good.  After reading a bunch of recipes, I came up with this.

Ingredients:

• 3 ham hocks on the bone
• 1 lb green split peas
• 4 carrots diced
• 1 onion diced
• 4 stalks of celery diced
• 2-3 large russet potatoes diced
• 4 cloves of garlic chopped
• 1/4 cup olive oil
• 2 bay leaves
• 2 sprigs of sage
• Salt and pepper to taste

Directions:

1. In a dutch oven or large pot with lid lightly saute carrots, onions, and celery in olive oil. 
2. Add potatoes, garlic, dry peas and ham hocks.
3. Cover with water
4. Add bay leaves and sage
5. Cover and simmer for 1 hour
6. Remove ham hocks with tongs.  Let cool for a few minutes.  Remove meat from bones and add back into soup.
7. Remove bay leaves and sage
8. Cook for another hour

Serve with hearty bread.  Mmmmmmm.

Pumpkin Pie Tips for Non Bakers.

I love pie.  I love to make pie.  Unfortunately, sometimes I suck at making pie.

I have probably made pumpkin pie a dozen different ways.  Organic canned filling.  Roasting a whole sugar pumpkin.  But my all time favorite is the Libby's brand pumpkin puree and the recipe on the back of the can with a few alterations.

In a Trader Joe's pie crust.  Because I've yet to find a crust recipe I like.  And to be honest, I don't have time to make crust from scratch.

Ingredients:

• 3/4 cup granulated sugar 
• 1 tsp ground cinnamon 
• 1/2 tsp salt 
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves 
• 2 large eggs 
• 15 ozs Libby's pumpkin puree
• 12 ozs evaporated milk

Directions:

1. Preheat oven to 375 degrees

2. Unroll pie dough and place into deep dish pie dish

3. Make filling

• In a small bowl, mix together sugar, cinnamon, salt, nutmeg, and cloves. 
• Beat eggs together in a large bowl. 
• Add sugar mixture and pumpkin to eggs. Stir to combine. 
• Stir in evaporated milk.

4. Pour filling into pie shell

5. Bake for 15 mins at 375

6. Reduce temperature to 350 degree and bake an aditional 25-30 mins

7. Let rest for at least 2 hours before serving

IT IS SO EASY TO MAKE DELICIOUS WHIPPED CREAM. DON'T BUY THE TUB OR THE CAN, MAKE IT YOURSELF.

Ingredients:

• 1/2 pint heavy whipping cream
• 1 tbsp sugar
• 1 tbsp vanilla
• optional: 1 tsp lemon zest or cinnamon

Directions:

•  Combine cream, vanilla, and sugar in medium mixing bowl
• Beat on medium with electric mixer until you have stiff peaks (about 5 mins)

You can use a whisk and mix by hand but it will take a while and your arm may fall off.

Veggie Pesto Lasagna

This recipe came about from watching the food network and having some lasagna noodles in the pantry.  I normally make a meaty red sauce lasagna but wanted to try something new.  Now it's my go to for vegetarian dinner guests. 

Ingredients:

• 9-12 no boil lasagna noodles (about 1/3 lb)
• 3-5 raw zucchini
• 1/2-1 bag of spinach 
• 1 package of basil
• 1/2 cup of olive oil
• 3 Tbsp butter
• 3 Tbsp flour
• 3 cups of milk
• Parmesan cheese
• Salt and pepper to taste
• 1/2 tsp ground nutmeg

Directions:

1. Make pesto:

• Put basil, olive oil, and salt and pepper in food processor.
• Pulse until chunky paste.

2. Make bechamel sauce:

• Melt 3 tbsp of butter in a pan
• Whisk 3 tbsp of flour into butter until light brown
• Add 3 cups of milk and whisk until thick
• Add salt and pepper to taste
• Add 1/2 tsp ground nutmeg

3. Slice zucchini into 1/2 inch thick rounds.

4. Preheat oven to 375 degrees.

5. Assemble lasagna:

• Put a little of the bechamel sauce on the bottom of a 6x9 or 8x8 inch pan
• Cover bottom of pan with raw noodles
• Add a layer of bechamel and a layer of pesto to cover noodles
• Add a layer of raw zuchinni
• Add a layer of raw spinach
• Add a layer of bechamel and a layer of pesto to cover vegetables
• Repeat noodle, sauce, veggie, then sauce.
• Add one more layer of noodles
• Add a layer of bechamel and a layer of pesto to cover noodles 
• Top with parmesan cheese and salt and pepper.  

6. Let lasagna sit for 30 minites before baking

7.  Bake lasagna 40-45 minutes

8. Let rest for 20 minutes before cutting and serving

Lovie Limeaid.

My husband loves limeaid.  I try to make it when I can.

Ingredients:

• 2 cups of FRESH lime juice (about 8-10 limes)
• A pitcher full of ice
• 1 cup of sugar
• 2 cups of water split
• 1/2 pint of berries (optional)

Directions:

• Fill pitcher with ice
• Squeeze limes into measuring cup
• Boil 1 cup water with 1 cup sugar (add 1/2 of blueberries or blackberries is you want.  If fruit is added you will need to puree the fruit in a food processor or blender)
• Pour hot sugar and water mixture over ice
• Pour lime juice over ice
• Fill the pitcher with cold water to the top (about 1 cup)
• Serve over ice
• Add booze for instant fun

The Whatever You Have In Your Fridge Orzo Salad.

This pasta salad was inspired by my good friend and foodie idol.  I have probably made it a million different ways and they have all been good.  You can put ANY vegetable you want in it and it would be good.

Ingredients- Must Haves:

• One pound of orzo pasta
• 4 cloves of garlic
• 1/4 cup or more of olive oil
• 1/4 cup Vinegar (rice, red wine, or balsamic) and/or lemon juice
• 4 green onion
• 2 grated carrots
• One diced cucumber
• One cup of salty cheese such as parmesan, ricotta salata, or feta
• Salt and pepper to taste
• Whatever other vegetables you like

Vegetables I have used (you can use ONE or ALL or these.  Or choose your own):

•  One diced and roasted  squash
• 1/2 pint raw sliced mushrooms
• Corn canned or fresh
• One can of black or green olives
•  4 stalks of sliced celery with leaves
• One can of garbanzo beans
• 1-2 hot or sweet peppers
• Fresh basil or thyme
• Cherry tomatoes
• 1/2 pound sliced roasted brussel sprouts
• One can of artichoke hearts

Do you now see why it is called the The Whatever You Have In Your Fridge Orzo Salad?

 Simple Dressing:

Mix 1/4 cup vinegar with 1/4 cup olive oil.  Add salt and pepper to taste.

Fancy Dressing:

1/4 cup olive oil blended with a handful of fresh basil in food processor.  Add the juice of one lemon and salt and pepper to taste.

Directions:

• Boil One pound of Orzo pasta according to the package.  Usually 9-11 minutes.
• When cooked, drain pasta.  Do Not Rinse!
•  Transfer to a large mixing bowl and add dressing while hot.
• While warm add garlic, green onion, any roasted vegetables, mushrooms, and canned beans or vegetables.
• After pasta has cooled to room temperature add carrots, cucumber, and other fresh raw vegetables.
• Refrigerate until ready to serve.
• Right before serving add the juice of one lemon, a splash of olive oil, cheese, and salt and pepper to taste.
• Toss and serve as a side or add chicken or shrimp to make it a meal.

This is one of my go to sides.  Many a potluck have I made this for.  It goes with anything.
Make it.  Eat it.

Margherita Pizza

I don't claim to know a lot of things but I do know this:  If you have pizza dough in your fridge, you can probably make a pizza.  Even if it's just olive oil, garlic, cheese, and herbs.

Here is one that I actually planned out.

Ingredients:

• One Pre-made pizza dough (I use the Trader Joe's brand.  I've used the whole wheat one and the regular one.  The regular one has a better texture.  You can also make your own if you have the time.)
• One large tomato or 2-3 small tomatoes.  Use your favorite kind of tomatoes.  I've used many different kinds.
• 1/4 cup of Olive Oil
• 10 leaves of basil.  Or more if you are a basil fiend.
• 2-4 cloves of garlic minced.
• 4-6 chunks of mozzarella cheese.
• 1/2 Tsp. oregano. (optional)
• Cooking spray.
• Parmesan cheese.
• Salt and Pepper to taste.

Directions:

Preheat your oven to 425 degrees or whatever your particular pizza dough says.

• Let dough sit at room temperature for at least 20 minutes.  If you don't it will be really hard to roll out with a rolling pin. (If you don't have one, you can use a wine bottle.  I've also just stretched the dough with my hands.). 
• While your dough is just sitting there, prep all the other ingredients for the pizza.
• Slice tomatoes and cheese.
• Mince garlic.
• Chiffonade basil.  Or leave them whole for a more rustic look.

Oh.  Look at that.  20 minutes have passed.

• Spray baking sheet.  If you forget to do this, your pizza will stick and you will not get to eat pizza.
• Roll out dough and place on baking sheet.  You can roll out the dough in a large rectangle for a very crispy large pizza or round as picture above for a smaller chewier crust.  I've done both, usually not on purpose.
• Par-bake pizza crust for 2-3 minutes.
• Remove from oven and drizzle crust with olive oil and minced garlic.
• Add tomatoes, mozzarella cheese, and most of the basil.  Make it look good or just toss it all on.  It's really up to you.
• Sprinkle with salt and pepper.
• Place pizza masterpiece back into oven and bake an additional 9-12 minutes.
• Remove pizza from oven and sprinkle with remaining basil, oregano, and parmesan cheese.

• Let pizza rest for at least 5 minutes before slicing and serving.

I used to make pizza a lot before I realized my husband doesn't really like pizza.  Who doesn't really like pizza?  He's like a unicorn.

Some other yummy pizza combos to try are:

Pepperoni and Olive

Ham and potato

Blue cheese and bacon