I saw this on a recent Giada episode and went out immediately to buy the ingredients. This is such a easy and delicious dessert. I used cream cheese instead of mascarpone cheese and it turned out delicious.
Source: adapted from Giada De Laurentiis
Ingredients:
Vegetable cooking spray
1 Ib refrigerated sugar cookie dough ( I used chocolate chip cookie dough)
2 (1.4 oz) chocolate-toffee candy bars, coarsley chopped
1/2 tsp vanilla extract
1 c semi-sweet chocolate chips
1 tsp vegetable oil
8 oz mascarpone cheese, at room temperature ( I used cream cheese)
1/4 c sliced almonds, toasted
Directions:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
Tuesday, May 26, 2009
Santa Fe Style Rice and Beans
This is a really quick and hearty meal. I added turkey keilbasa to it for added flavor.
Source:http://cinnamonspiceandeverythingnice.blogspot.com/
3 c cooked rice
1 Ib turkey keilbasa, diced (my addition)
1.5 c canned red beans, drained and rinsed
1 (4oz) can chopeed green chilis with juices
3/4 c corn
1 14 oz can diced tomatoes
1 onion, diced
1.5 c sour cream ( I usd light)
1/2 c whole milk ( I used 1%)
1 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp fresh cracked pepper
1.5 c shredded sharp cheddar cheese
Preheat oven to 400 degrees.
In a medium skillet, brown the keilbasa over medium heat. In a large bowl combine the rice, beans, chilis, corn, tomatoes, onion and cooked keilbasa.
In a separate bowl, combine the milk, sour cream and spices.
Spray a 8x8 casserole dish with cooking spray. Add the rice mixture. Pour the sour cream mixture over the top. Sprinkle evenly with cheese.
Bake for 30 minutes until the top is lightly browned and the middle is bubbly.
Source:http://cinnamonspiceandeverythingnice.blogspot.com/
3 c cooked rice
1 Ib turkey keilbasa, diced (my addition)
1.5 c canned red beans, drained and rinsed
1 (4oz) can chopeed green chilis with juices
3/4 c corn
1 14 oz can diced tomatoes
1 onion, diced
1.5 c sour cream ( I usd light)
1/2 c whole milk ( I used 1%)
1 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp fresh cracked pepper
1.5 c shredded sharp cheddar cheese
Preheat oven to 400 degrees.
In a medium skillet, brown the keilbasa over medium heat. In a large bowl combine the rice, beans, chilis, corn, tomatoes, onion and cooked keilbasa.
In a separate bowl, combine the milk, sour cream and spices.
Spray a 8x8 casserole dish with cooking spray. Add the rice mixture. Pour the sour cream mixture over the top. Sprinkle evenly with cheese.
Bake for 30 minutes until the top is lightly browned and the middle is bubbly.
Wednesday, May 20, 2009
Creamy Tuscan Bean Soup
I love soup and I will make it for my family even when the temperature outside is 106 degrees! I like that it is easy, filling, good for you and usually yields enough for leftovers. This soup is really delicious. I think that it would be even better with bacon or Italian sausage added.
Source:http://cinnamonspiceandeverythingnice.blogspot.com
2 tbsp olive oil ( I used 1)
1/2 c diced onion
1/3 c diced carrot
1/3 c diced green pepper
5 garlic cloves, minced ( I used 3)
1 can Cannelini beans with juices
4 c vegetable broth ( I used chicken)
1/2 c orzo ( I used 1 c)
3/4 c chopped spinach ( I omitted)
2 tbsp fresh parsley ( I omitted)
2 tsp sage
2 tsp thyme
salt and pepper
1 c half and half ( I used fat free)
In a large saucepan, heat the oil and saute the vegetables and garlic until softened on low-medium heat, about 5 minutes.
Add the beans, broth, orzo, herbs and salt and pepper.
Simmer for 25 minutes. Add the half-and-half. Bring back up to a simmer. Remove from the heat and serve.
Source:http://cinnamonspiceandeverythingnice.blogspot.com
2 tbsp olive oil ( I used 1)
1/2 c diced onion
1/3 c diced carrot
1/3 c diced green pepper
5 garlic cloves, minced ( I used 3)
1 can Cannelini beans with juices
4 c vegetable broth ( I used chicken)
1/2 c orzo ( I used 1 c)
3/4 c chopped spinach ( I omitted)
2 tbsp fresh parsley ( I omitted)
2 tsp sage
2 tsp thyme
salt and pepper
1 c half and half ( I used fat free)
In a large saucepan, heat the oil and saute the vegetables and garlic until softened on low-medium heat, about 5 minutes.
Add the beans, broth, orzo, herbs and salt and pepper.
Simmer for 25 minutes. Add the half-and-half. Bring back up to a simmer. Remove from the heat and serve.
Wednesday, May 13, 2009
Chili-Beef-Stuffed Zucchini
If you have been following my blog, you know that I love vegetables and I love different food combinations. If you knew me when I was a kid, you would be astonished by how I eat now. I was one of the pickiest eaters ever. The only things that I really liked to eat were desserts and vegetables. It was only through joining Weight Watchers that I was able to learn to think outside the box and that just because it looked disgusting didn't mean that it was. Recipes that catch my eye are the ones that look different such as this one from Rachael Ray. If I had to choose one food magazine, it would be hers. Her recipes are so fun and creative. I only wish that I could come up with recipes like hers.
Source: Everday with Rachael Ray
4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)
1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.
Source: Everday with Rachael Ray
4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)
1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.
Monday, May 11, 2009
Cinnamon Pan Dulce
I love Mexican sweet bread, so when I saw this recipe on Baking and Books, I knew that I had to try it. These were really good, a little labor intensive, but good nonetheless. They were best eaten fresh. If I ever made them again, I would use them in a family brunch or a party.
Source:http://bakingandbooks.com
For the buns:
1/4 c warm water
2.5 tsp rapid rise instant yeast
2/3 c warm whole milk
4 large eggs
2 tsp pure vanilla extract
3/4 tsp salt
2/3 c sugar
4 to 5 cups all-purpose flour
6 tbsp unsalted butter, at room temp and cut into small pieces
For the topping:
3/4 c unbleached all purpose flour
3/4 c confectioners sugar
4 tbsp unsalted butter, at room temp and cut into small pieces
1 large egg
2 tbsp whole milk
1 tbsp vanilla extract
1 tbsp ground cinnamon
Directions:
For the buns:
In a large metal bowl or bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast , milk, eggs, vanilla, salt and sugar. Add 1 c flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups pf flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.
Generously, dust your work surface and hands with flour, then turn the dough out. Knead the dough by hand for 4 to 5 minutes. Make sure to continuously dust the dough with flour 1 tbsp at a time to prevent it from sticking to the work surface or your hands. Don't overdo it with the flour. Use just enough to prevent sticking. You will probably use 1/2 to 1 cup of flour during the kneading process.
Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly grease bowl, turning to coat once. Cover with plastic wrap and allow it to rise in a warm area for 1 hour.
Line two baking sheets with parchment paper.
Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut the half in two. You should have four piecesd of dough. Cut each piece in four sections, then roll each section into a smooth ball. Place the balls onto your baking sheet , gently press down and space them at least three inches apart.
With a sharp knife, cut three slits on top of each ball of dough. Cover each tray with placstic wrap, lightly spraying with cooking spray beore putting the oiled side down onto the dough. Allow to rise for 1 hour.
Preheat the oven to 375 degrees F.
For the Topping:
In a large bowl, make the topping by combining the flour, confestioners sugar, butter , egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon of topping on each bun and spread it around with the back of the spoon.
Allow the buns to rise for another 1/2 hour, then bake for 18-24 minutes or until golden brown.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.
Source:http://bakingandbooks.com
For the buns:
1/4 c warm water
2.5 tsp rapid rise instant yeast
2/3 c warm whole milk
4 large eggs
2 tsp pure vanilla extract
3/4 tsp salt
2/3 c sugar
4 to 5 cups all-purpose flour
6 tbsp unsalted butter, at room temp and cut into small pieces
For the topping:
3/4 c unbleached all purpose flour
3/4 c confectioners sugar
4 tbsp unsalted butter, at room temp and cut into small pieces
1 large egg
2 tbsp whole milk
1 tbsp vanilla extract
1 tbsp ground cinnamon
Directions:
For the buns:
In a large metal bowl or bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast , milk, eggs, vanilla, salt and sugar. Add 1 c flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups pf flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.
Generously, dust your work surface and hands with flour, then turn the dough out. Knead the dough by hand for 4 to 5 minutes. Make sure to continuously dust the dough with flour 1 tbsp at a time to prevent it from sticking to the work surface or your hands. Don't overdo it with the flour. Use just enough to prevent sticking. You will probably use 1/2 to 1 cup of flour during the kneading process.
Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly grease bowl, turning to coat once. Cover with plastic wrap and allow it to rise in a warm area for 1 hour.
Line two baking sheets with parchment paper.
Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut the half in two. You should have four piecesd of dough. Cut each piece in four sections, then roll each section into a smooth ball. Place the balls onto your baking sheet , gently press down and space them at least three inches apart.
With a sharp knife, cut three slits on top of each ball of dough. Cover each tray with placstic wrap, lightly spraying with cooking spray beore putting the oiled side down onto the dough. Allow to rise for 1 hour.
Preheat the oven to 375 degrees F.
For the Topping:
In a large bowl, make the topping by combining the flour, confestioners sugar, butter , egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon of topping on each bun and spread it around with the back of the spoon.
Allow the buns to rise for another 1/2 hour, then bake for 18-24 minutes or until golden brown.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.
Thursday, May 7, 2009
Old Fashioned Strawberry Ice Cream
I have been craving strawberry ice cream lately and here in Phoenix, I can eat it year round. This recipe is really good. My only complaint is that I didn't mash up the strawberries enough so the large chunks were a bit icy, but other than that it was delicious.
Source: Everyday with Rachael Ray
Makes 1 quart
2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks
Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Source: Everyday with Rachael Ray
Makes 1 quart
2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks
Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Cheez-It-Chicken
The reason that I wanted to try this recipe is because it looked so different. I am so glad that I did because it was really good. My family balked at it a bit, but after they tried it, they loved it too.
Source: http://vintagevictuals.com
4 boneless skinless chicken breasts
salt and pepper to taste
1/4 c sour cream ( light)
1/4 buttermilk
1.5 c cheeze-its, crushed in a baggie or using a food processor ( I used reduced fat cheeze-its)
Preheat oven to 325 degrees F. Grease an oven safe dish that your chicken will fit in well. Season both sides of the chicken with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed cheeze-its in a second dish. Dip each breast in the sour cream mixture, then into the ground crackers so that they adhere and form a crust. Place the chicken into the prepared baking dish, leaving about 1" between the breasts.
Cover with foil and bake for 45 minutes . Then remove the foil and bake for an additional 15 minutes.
Source: http://vintagevictuals.com
4 boneless skinless chicken breasts
salt and pepper to taste
1/4 c sour cream ( light)
1/4 buttermilk
1.5 c cheeze-its, crushed in a baggie or using a food processor ( I used reduced fat cheeze-its)
Preheat oven to 325 degrees F. Grease an oven safe dish that your chicken will fit in well. Season both sides of the chicken with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed cheeze-its in a second dish. Dip each breast in the sour cream mixture, then into the ground crackers so that they adhere and form a crust. Place the chicken into the prepared baking dish, leaving about 1" between the breasts.
Cover with foil and bake for 45 minutes . Then remove the foil and bake for an additional 15 minutes.
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