Archive for October, 2008

Tuesdays with Dorie – Chocolate Chocolate Cupcakes

October 28, 2008

This week’s Tuesdays with Dorie recipe was chosen by Clara. She chose Dorie’s Chocolate Chocolate Cupcakes.


We aren’t chocolate fans around here and my dad, who is the usual recipient of my chocolate goodies, was out of town this past week. So I attempted to halve the recipe. Apparently, halving one egg and one egg yolk is more difficult than I expected. As you can tell from the picture, they came out a very strange texture.


Then when I went to make the glaze I realized we were out of butter. Did I drive to the store to get butter? Or maybe make another kind of frosting? Nope. I used margarine. MARGARINE! Now in that picture you can tell just how oily my glaze was.

Needless to say, I threw all 6 of these away. Very sad day. I plan on making these again soon because I do want to try them. It’s always nice to have a good chocolate cupcake recipe.

Thank  you to Clara for hosting and you can get the recipe over there.

Pasta with Pumpkin and Sausage

October 21, 2008


This pasta… omg, I’m so in love with this pasta. I think I could have it once a week for the rest of my life and never get tired of it.

Now for the bad news. It’s a Rachael Ray recipe. Excuse me while I eat every bad word I’ve ever said about her recipes. This has restored my faith in her so much that I’ve actually got another one of her recipes on tomorrow’s meal plan. Crazy or what?

But I will say that the whole “three turns around the pan” thing still makes me want to scream. If you put 1/2 cup, just leave it as that. I don’t mind washing an extra measuring cup. Okay, thanks.

Pasta with Pumpkin and Sausage
from: Food Network

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup  heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Tuesdays with Dorie – Lenox Almond Biscotti

October 15, 2008


I’m in the middle of midterm week right now so I didn’t think I’d have time to make the recipe this week. However, I have been Queen of Procrastination all week. So yay biscotti.

Gretchen of Canela & Comino chose Dorie’s Lenox Almond Biscotti. I have a favorite almond biscotti recipe (that is very similar to my beloved Starbucks Vanilla Almond Biscotti) so I didn’t think Dorie’s recipe would be too exciting. BUT, the cornmeal – as strange as it sounds – made the biscotti. These were incredible. Even my “biscotti is only for snooty coffee drinkers” husband liked them!

For the recipe, visit Gretchen’s blog and then visit the blogroll.

Honey Lime Enchiladas.

October 12, 2008

I’ve had this recipe saved in my blogreader for months now. See, we have a favorite enchilada recipe and I was a little nervous to try a new one. But let me tell you, it was worth it. It was even worth the $8 I had to pay for Monterey Jack.

The honey and lime somehow… just worked. The honey was more noticable and it went fabulously with the chili powder. The spicy and sweet… YUM! I posted the recipe on a forum I frequent and I’ve already had two people tell me that they tried and loved it.

I definitely recommend this for EVERYONE and I’ll be making it again as soon as I find Monterey Jack on the cheap. Oh, but make more of the honey mixture! I didn’t have nearly enough.

Honey Lime Enchiladas
from Phe/MOM/enon

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Pumpkin Cinnamon Rolls.

October 11, 2008

It’s pumpkin week in our house! I bet your rolling your eyes just like the husband did when I told him about it. But I seriously adore pumpkin.

I made these pumpkin cinnamon rolls last night and there’s only one left. 13 cinnamon rolls gone in less than 24 hours. I’d say they were a success. I especially love the icing. Most cinnamon roll icing is just vanilla flavored but this one has cinnamon. So good.

One more thing.. the recipe says it makes 2 dozen so I halved it and still got 14 out of it. And they’re HUGE. I would definitely recommend cutting it down unless you’re making them for a big group.

Pumpkin Cinnamon Rolls
Taste of Home

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Tuesdays with Dorie – Caramel Peanut Topped Brownie Cake

October 8, 2008

This weeks TWD recipe was chosen by Tammy of Wee Treats by Tammy. She chose Dorie’s Caramel Peanut Topped Brownie Cake. I can’t begin to tell you how excited the husband was when I showed him the picture in the book. And he was not disappointed.

This recipe was so much easier than I expected. The cake came together in no time and for the first time ever (!) the cake was done in the time Dorie said it would be! Seriously, that never happens. No matter what I’m cooking. The caramel took much longer than Dorie sai but it was worth the time.

I need to remember this recipe next time I need a simple but impressive cake. It really was great! Thanks to Tammy for the great choice!


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