What a cute idea for Halloween!
This post is for presentation inspiration,
not necessarily the recipe.
Click here for the recipe.
Friday, October 19, 2012
Thursday, October 4, 2012
Lots of Pumpkin Recipes
Everything's coming up
pumpkins!
As I cruise through the internet, Pinterest and emails from
blogs I subscribe to, all the buzz is pumpkins and Halloween!
blogs I subscribe to, all the buzz is pumpkins and Halloween!
How about a collection of pumpkin recipes?
I'll keep adding new blog posts and recipes as I find them . . .
Would you like your
pumpkin recipe listed?
Leave me a comment
with the link!
Thursday, September 27, 2012
Sage Butter Macaroni and Four Cheese
This is comfort food at it's best!!
Better than plain mac 'n cheese is the decadence of four cheeses, sage and a delicious crunchy topping!!
One of my new favorite cooking shows is Ask Aida on The Cooking Channel . . . check it out sometime! That is where I found this recipe. The link to The Cooking Channel is listed after the recipe.
INGREDIENTS
3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 1 cup)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper
DIRECTIONS
Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.
Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.
Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated.
Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.
Saturday, September 22, 2012
German Chocolate Cake
This is the most gorgeous German Chocolate Cake I've ever seen!
German Chocolate Cake is definitely in my top ten favorite cakes and I have made it often for a special occasion or a weekday treat.
By all means, use your chocolate cake from scratch recipe if you like, but for convenience, I love the semi-homemade idea of using a cake mix for the cake.
The frosting in this recipe is homemade and sounds yummy . . . you can make it easier on yourself if you want to use canned frosting, which I have found to be awesome. But I think I will be making my own frosting just to test out the recipe!
In my opinion, the gorgeous presentation makes this recipe super special, as well as the awesomeness of a German Chocolate Cake, whether you make it homemade, semi-homemade or totally from a box mix and canned frosting. When I use the canned frosting, I always buy two cans to make it extra special . . . don't forget the chocolate frosting for embellishing!
The photo and recipe source is Mr. Food, who never lets me down.
Ingredients
- 1 (18.25-ounce) package chocolate cake mix, prepared according to package directions
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 2 cups shredded coconut
- 3/4 cup canned chocolate frosting
Directions
- Bake cake according to package directions for 2 (9-inch) round cake pans. Let cool.
- In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and vanilla. Cook about 5 minutes, or until thickened, stirring occasionally. Stir in pecans and coconut.
- Place one cooled cake layer flat side down on a serving platter. Spread half the coconut mixture on top. Top with second cake layer and remaining coconut mixture.
- In a small microwaveable bowl, microwave frosting 10 to 15 seconds, or until slightly thin. Drizzle over top and sides of cake. Store cake in refrigerator.
Source: Mr. Food's website
Subscribe to:
Posts (Atom)
