Saturday, October 25, 2008
about 3-4 spoonfuls of tomatoe-less salsa (trader joe's)
about 1 cup(ish) shredded mozzerella
garlic powder, basil, smoked paprika & sea salt
set oven to 350. line a cookie sheet with foil & spray with non-stick cooking spray (not alot)
spead the chips in a single layer- sprinle the cheese on top- drop spoonfuls of the salsa over the cheese, sprinkle on the seasonings (to taste)
pop it into the oven for about 7-8 min. set the oven to broil & broil the nachos (on the top rack) for about 2-3 min (watch it to make sure it doesn't burn)
pull out the nachos & serve with sour cream. yum!
Enjoy & God Bless!
now usually when i make maple glazed salmon, i let the fish marinate overnight- but since i didn't have time for that, i did the quick salmon glaze this time. (if you want to marinate: 2 parts maple syrup to 1 part soy sauce- marinate overnight & uses seasonings before cooking )
1 salmon filet (it can be un-skinned if you're not marinating it)
maple syrup (real or fake- i used fake because i'm not big on the real stuff)
cracked black pepper
red pepper flakes
set the over to 400. line a broiling pan with foil & spray with non-stick cooking spray. place the salmon (skin side down) onto the foil. rub about 1 1/2 tblsp of maple syrup onto the fish. then sprinkle about 1 1/2 tsp soy sauce on top and rub it in. add a shake or two of the red pepper flakes, black pepper & the sea salt on top and pop it into the oven for about 15-20 min (depending on thickness- until done) then set your over to broil & broil the fish (on the top rack) for about 3-5 min.
pull the fish out & drizzle some addtl maple syrup over the top.
Serve with rice or noodles & a veggie (i ate it by itself- but that's because i was lazy) Enjoy!
oh yes, the husband had soup: chicken broth, egg noodles, hamburg, corn- seasonings. just a quick, simple hearty soup!
i simply brushed a 1lb filet with olive oil & crusted it with one of McCormick's Crusting Blends (found in any local grocery store) i baked it @ 400 for about 15 min & then broiled it for another 3-5. it came out perfectly. paired with white rice & corn (hello starch) i felt like we had a pretty healthy dinner.
Sunday, October 19, 2008
Spice Muffins with Maple Cinnamon Frosting:
2 1/4 C. flour
1/4 C. cornstarch
1 C. granulated sugar (optional- use it if you're not going with the frosting- omit if vice versa)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger (i omited)
1/2 tsp. cloves
1 C. butter, softened
1 C. brown sugar, packed
2 tsp. vanilla extract
1 C. buttermilk
1 Tbs. maple syrup
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 C. butter , softened
1/3 C. milk
3 C. powdered sugar
Directions: Preheat oven to 350. Line 2 muffins pans with liners. In a large mixing bowl, combine the first 10 ingredients. In a separate bowl, cream butter and brown sugar. Add vanilla and buttermilk; mix well. Then add eggs and mix well. Fill prepared muffin pans (only 3/4 full). Bake 20 minutes or until done. Cool.
To make frosting: Combine ingredients and mix well. Frost cooled muffins.
Double Pumpkin Chip Muffins:
1 (15 oz) can pumpkin puree
1 C sugar
1/2 C canola oil
1 1/2 C AP flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp sea salt (or regular)
1 C semi-sweet chocolate chips
Directions: Preheat the oven to 400. In a large batter bowl, beat the eggs and mix in the pumpkin, sugar and oil. Meanwhile, in a smaller bowl, mix together the flour, baking powder and soda, cinnamon and salt. Whisk the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips. Scoop into a prepared muffin pan and bake for 17-20 minutes, until tops are starting to brown and spring back when pressed, or an inserted toothpick comes out clean.
Makes 12-15 muffins
Thursday, October 16, 2008
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 tsp apple pie spice (i added this)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar (i used 1 cup white & 1 cup Turbinado sugar)
3 large eggs
3 to 4 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces (3 cups- i used 2 GS & 1 Cortland)
1 cup chopped assorted nuts, such as pecans and walnuts (i didn't use these-ick)
1 teaspoon pure vanilla extract
Nonstick cooking spray with flour (or oil & flour your pan(s)
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. (i used 2-9 in pans that i oiled & floured)
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. (with 2-9 in pans you will only need to bake between 30-45 min)
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack & then frost. (i place my cakes in the freezer for about 30 min- 1 hour. i makes them easier to frost)
I used up the leftover Marscarpone Frosting from the Pumpkin Cupcakes recipe- i also had to make another 1/2 batch for the top of the cake:
then after letting my cakes chill- i leveled to top of one of the cakes & spread about 1 cup of the frosting over that- after placing the other top on i scooped the rest of the frosting into a pastry bag & went to work:
Sunday, October 12, 2008
Spiced Pumpkin Mascarpone Cupcakes:
3/4 cup butter softened (1 1/2 sticks)
1 3/4 cups sugar
1 (15 oz.) can pumpkin
1 cup milk
2 1/4 cups flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp. vanilla extract
1/4 tsp salt
Preheat oven to 350°F. Place baking cups in muffin pan.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine pumpkin, vanilla extract and milk in a separate bowl. Mix flour, spices, baking powder, baking soda and salt in a bowl. Add to butter/sugar mixture alternately with pumpkin/milk batter, mixing thoroughly after each addition.
Divide evenly among the cupcake liners and bake 20-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
Mascarpone Cheese Frosting:
16 oz mascarpone cheese (1 pound), at room temperature
1 stick butter, at room temperature
4-5 cups sifted powdered sugar
1 tsp. vanilla extract
With an electric mixer, beat butter and cream cheese at medium speed until creamy. Add 4 cups of the powdered sugar and vanilla. Beat until combined. Add more sugar, little by little until you get to the consistency and sweetness you like. If the frosting gets too stiff, add some milk, one teaspoon at a time.
honestly- this made way too much frosting- i had quite a bit left over- so i'll use it at some point this week. all in all though- these were amazing! i sprinkled the tops with Pumpkin Pie Spice and it was the perfect touch! enjoy- God Bless!
we love bread in our house- so much in fact that i will find any excuse to eat it. sooo today for a "snack" we had some Ciabatta Bread with some Olive Oil for dipping .
it's easy- all you need is:
1 loaf crusty bread
1/2 cup (ish) extra virgin olive oil
red pepper flakes
sea salt & pepper
cut up the bread & place it on a cookie sheer, in the oven @ 350 for about 3 minutes (just to toast it up a little bit)
to taste: a few shakes of each of the above ingredients (a little less of the red pepper) go into a glass bowl. then pour the evvo on top of it. whisk it up with a fork and you're good to go!
enjoy! God Bless!
Wednesday, October 8, 2008
1 tube cresent roll dough
1 can corn
spices (cumin, smoked paprika, onion powder, garlic- etc)
pre-heat oven to 375 & roll out dough onto a cookie sheet. brown the hamburg with spices & drain. drain the canned corn & mix with the hamburg. spoon the mixture onto the middle of the dough, top with shredded cheese & then fold dough over & pinch the ends together.
Bake for about 20 min- slice & serve.
Sunday, October 5, 2008
these are the beeeest pumpkin cookies!!! i make them with & w/o choc chips because some people are weird & don't like choc chips. anywho:
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)
1 cup chopped walnuts
VANILLA GLAZE (recipe below)
PREHEAT oven to 375° F. Grease baking sheets. COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
Enjoy!!! God Bless.
p.s. i pretty much only make box brownies- they're so much better. homemade are done if absolutely needed- but usually they're not. der. God Bless.