Here's another AWESOME one!!
Ashley's DECADENT Chocolate Mint Brownies!!
1 cup white sugar
1/2 cup butter, softened
1 (16 ounce) can chocolate syrup
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
1/2 cup butter, melted
3 tablespoons creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter
Preparation:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan.
Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool.
In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.
Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares.
Monday, August 22, 2011
All About Brownies!!!
Today's blog is all about those warm,fudgy,oooey,gooey treats we all like to call BROWNIES!!! These are some of my personal chef clients all-time favorite brownie recipes, I hope you all will enjoy them as much as they do!! Try them out one day and let me know whatcha think!! Thanks!!
Ashley's AWESOME Giant Brookies!!(Combination of a Brownie and a Cookie!!)
For the Fudge Brownie Layer:
1-½ cup Sugar
¾ cups All-Purpose Flour
¾ cups Unsweetened Cocoa Powder
3 large whole Eggs
¾ cups Butter, Melted
1 cup Semi-sweet Chocolate Morsels
For the Chocolate Chip Cookie Layer:
¾ cups Butter Flavored Crisco
1-¼ cup Brown Sugar
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Milk
1 large whole Egg
1-¾ cup All-Purpose Flour
1 teaspoon Salt
¾ teaspoons Baking Soda
½ teaspoons Cinnamon
1-½ cup Semi-sweet Chocolate Morsels
Preparation:
For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 baking pan that is lightly greased and lined with parchment paper.
For the cookie dough, beat Crisco together with the brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.
Bake in a 375 degree oven for about 25 minutes. Allow to cool completely.
Ashley's FABULOUS Nutella Brownies!!
⅓ cups Butter
¾ cups Sugar
2 Tablespoons Water
¾ cups Nutella
2 large whole Eggs
1 teaspoon Pure Vanilla Extract
¾ cups Flour
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Bittersweet Chocolate Chips (I prefer Ghiradelli 60% Chips)
⅓ cups Hazelnuts
Preparation:
1.Preheat oven to 325ºF. Grease a 9″x9″ baking pan with butter.
2. In a saucepan over medium heat, melt butter, sugar, and water, stirring often. When mixture just begins to boil, remove from heat. Stir in Nutella. Add eggs one at a time, whisking well after each addition. Stir in vanilla. Stir in flour, baking soda and salt. Fold in chocolate chips. Pour into prepared baking pan.
3. Chop hazelnuts and sprinkle over batter. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool completely before slicing and serving.
Ashley's Sassy Southern Belle Style Fudge Brownies!!
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces(optional)
Preparation:
1. Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
2. Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Using a wooden spoon, stir in the pure vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.
4. Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Ashley's AWESOME Giant Brookies!!(Combination of a Brownie and a Cookie!!)
For the Fudge Brownie Layer:
1-½ cup Sugar
¾ cups All-Purpose Flour
¾ cups Unsweetened Cocoa Powder
3 large whole Eggs
¾ cups Butter, Melted
1 cup Semi-sweet Chocolate Morsels
For the Chocolate Chip Cookie Layer:
¾ cups Butter Flavored Crisco
1-¼ cup Brown Sugar
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Milk
1 large whole Egg
1-¾ cup All-Purpose Flour
1 teaspoon Salt
¾ teaspoons Baking Soda
½ teaspoons Cinnamon
1-½ cup Semi-sweet Chocolate Morsels
Preparation:
For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 baking pan that is lightly greased and lined with parchment paper.
For the cookie dough, beat Crisco together with the brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.
Bake in a 375 degree oven for about 25 minutes. Allow to cool completely.
Ashley's FABULOUS Nutella Brownies!!
⅓ cups Butter
¾ cups Sugar
2 Tablespoons Water
¾ cups Nutella
2 large whole Eggs
1 teaspoon Pure Vanilla Extract
¾ cups Flour
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Bittersweet Chocolate Chips (I prefer Ghiradelli 60% Chips)
⅓ cups Hazelnuts
Preparation:
1.Preheat oven to 325ºF. Grease a 9″x9″ baking pan with butter.
2. In a saucepan over medium heat, melt butter, sugar, and water, stirring often. When mixture just begins to boil, remove from heat. Stir in Nutella. Add eggs one at a time, whisking well after each addition. Stir in vanilla. Stir in flour, baking soda and salt. Fold in chocolate chips. Pour into prepared baking pan.
3. Chop hazelnuts and sprinkle over batter. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool completely before slicing and serving.
Ashley's Sassy Southern Belle Style Fudge Brownies!!
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces(optional)
Preparation:
1. Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
2. Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Using a wooden spoon, stir in the pure vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.
4. Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Saturday, August 20, 2011
Cupcakes, Cupcakes, Cupcakes Galore!!!, Part 2
Here are a couple more AWESOME cupcake recipes!!!
Ashley's Decadent Chocolate Mint Cupcakes!
•8 Tbsp (1 stick, 4 ounces) unsalted butter
•1/2 cup Dutch processed cocoa
•2 ounces bittersweet chocolate, chopped
•3/4 cup all-purpose flour
•3/4 teaspoon baking powder
•1/2 teaspoon baking soda
•2 large eggs
•1/2 teaspoon salt
•3/4 cup sugar
•1 1/2 teaspoons pure mint extract
•1/2 cup sour cream
Optional Buttercream Frosting Ingredients
•8 Tbsp butter, room temperature (1 stick, 4 ounces)
•1 Tbsp milk
•1/4 to 1/2 teaspoon peppermint extract
•2 cups powdered sugar
Optional Cream Cheese Frosting Ingredients
•4 ounces cream cheese, room temperature
•4 Tbps butter, room temperature (1/2 stick, 2 ounces)
•1/4 to 1/2 teaspoon mint extract
•1 1/2 cups powdered sugar (confectioner's sugar)
•Fresh mint for garnish
Preparation:
1. Preheat oven to 350 degrees. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
2. In a small bowl, sift together the flour, baking soda, and baking powder.
3. In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
4. Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5. Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
6. Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.
Makes 12 cupcakes.
Frosting Preparation:
1. In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.
2. Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
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Ashley's AWESOME Chocolate Peanut Butter Cupcakes!
2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water
Preparation:
Preheat oven to 350 degrees. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Peanut Butter Frosting
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk
Preparation:
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.
Ashley's Decadent Chocolate Mint Cupcakes!
•8 Tbsp (1 stick, 4 ounces) unsalted butter
•1/2 cup Dutch processed cocoa
•2 ounces bittersweet chocolate, chopped
•3/4 cup all-purpose flour
•3/4 teaspoon baking powder
•1/2 teaspoon baking soda
•2 large eggs
•1/2 teaspoon salt
•3/4 cup sugar
•1 1/2 teaspoons pure mint extract
•1/2 cup sour cream
Optional Buttercream Frosting Ingredients
•8 Tbsp butter, room temperature (1 stick, 4 ounces)
•1 Tbsp milk
•1/4 to 1/2 teaspoon peppermint extract
•2 cups powdered sugar
Optional Cream Cheese Frosting Ingredients
•4 ounces cream cheese, room temperature
•4 Tbps butter, room temperature (1/2 stick, 2 ounces)
•1/4 to 1/2 teaspoon mint extract
•1 1/2 cups powdered sugar (confectioner's sugar)
•Fresh mint for garnish
Preparation:
1. Preheat oven to 350 degrees. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
2. In a small bowl, sift together the flour, baking soda, and baking powder.
3. In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
4. Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5. Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
6. Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.
Makes 12 cupcakes.
Frosting Preparation:
1. In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.
2. Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
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Ashley's AWESOME Chocolate Peanut Butter Cupcakes!
2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water
Preparation:
Preheat oven to 350 degrees. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Peanut Butter Frosting
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk
Preparation:
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.
Cupcakes, Cupcakes, Cupcakes Galore!!!!
For all my sweet cupcake lovin friends!!!! I hope you all enjoy!!!!
Ashley's AWESOME Coconut Cupcakes with Coconut Cream Cheese Frosting!
Coconut Cupcakes:
•3/4 cup of unsalted butter, room temperature
•1 1/4 cup of sugar
•3 eggs, room temperature
•1 cup of canned coconut milk
•1 teaspoon of pure vanilla extract
•2 1/4 cups of all-purpose flour
•1 teaspoon of salt
•1 teaspoon of baking powder
•1/2 cup of sweetened shredded coconut
Coconut Cream Cheese Frosting Ingredients
•1/2 cup of butter (1 stick), room temperature
•8 oz of Philly cream cheese (1 package), room temperature
•1/2-1 cup of powdered sugar
•1/4 cup of sweetened shredded coconut
Preparation:
1. Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting Preparation:
1. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
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Ashley's FABULOUS Carrot Cake Cupcakes with Cream Cheese Frosting!
Carrot Cake Cupcakes:
•1 cup of chopped walnuts or pecans
•1 pound of carrots, grated
•3 large eggs
•1/2 cup of buttermilk
•1 teaspoon of pure vanilla extract
•2 cups of sugar
•1 cup of vegetable oil
•1 tablespoon of orange zest
•3 cups of all-purpose flour
•1 teaspoon of baking soda
•2 teaspoons of baking powder
•1 teaspoon of kosher salt
•2 teaspoons of ground cardamom
•1 teaspoon of ground cinnamon
Preparation:
1. Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
2. Rinse the carrots and peel the rough skins off, then grate the carrots.
3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.
Makes 24 cupcakes.
Cream Cheese Frosting Preparation:
•1 cup of unsalted butter, softened
• 2-8oz packages of cream cheese, softened
•1 1/2 cups of powdered sugar
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.
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Ashley's Sassy Southern Belle Style Red Velvet Cupcakes with Cream Cheese Frosting!
•1 1/2 cups of sugar
•1/2 cup (1 stick) of butter, room temperature
•2 eggs, room temperature
•2 1/3 cups of cake flour
•2 tablespoons of Dutch-processed cocoa powder
•1 teaspoon of baking soda
•1 teaspoon of baking powder
•1/2 teaspoon of salt
•1 cup of buttermilk
•1 1/2 tablespoons of red food coloring
•1 teaspoon of pure vanilla extract
•1 teaspoon of distilled white vinegar
Cream Cheese Frosting:
•1/2 cup of butter (1 stick), room temperature
•8 oz package of cream cheese room temperature
•2 - 3 cups of powdered sugar
•1 teaspoon of pure vanilla extract
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
Cream Cheese Frosting Preparation:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Ashley's AWESOME Coconut Cupcakes with Coconut Cream Cheese Frosting!
Coconut Cupcakes:
•3/4 cup of unsalted butter, room temperature
•1 1/4 cup of sugar
•3 eggs, room temperature
•1 cup of canned coconut milk
•1 teaspoon of pure vanilla extract
•2 1/4 cups of all-purpose flour
•1 teaspoon of salt
•1 teaspoon of baking powder
•1/2 cup of sweetened shredded coconut
Coconut Cream Cheese Frosting Ingredients
•1/2 cup of butter (1 stick), room temperature
•8 oz of Philly cream cheese (1 package), room temperature
•1/2-1 cup of powdered sugar
•1/4 cup of sweetened shredded coconut
Preparation:
1. Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting Preparation:
1. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
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Ashley's FABULOUS Carrot Cake Cupcakes with Cream Cheese Frosting!
Carrot Cake Cupcakes:
•1 cup of chopped walnuts or pecans
•1 pound of carrots, grated
•3 large eggs
•1/2 cup of buttermilk
•1 teaspoon of pure vanilla extract
•2 cups of sugar
•1 cup of vegetable oil
•1 tablespoon of orange zest
•3 cups of all-purpose flour
•1 teaspoon of baking soda
•2 teaspoons of baking powder
•1 teaspoon of kosher salt
•2 teaspoons of ground cardamom
•1 teaspoon of ground cinnamon
Preparation:
1. Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
2. Rinse the carrots and peel the rough skins off, then grate the carrots.
3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.
Makes 24 cupcakes.
Cream Cheese Frosting Preparation:
•1 cup of unsalted butter, softened
• 2-8oz packages of cream cheese, softened
•1 1/2 cups of powdered sugar
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.
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Ashley's Sassy Southern Belle Style Red Velvet Cupcakes with Cream Cheese Frosting!
•1 1/2 cups of sugar
•1/2 cup (1 stick) of butter, room temperature
•2 eggs, room temperature
•2 1/3 cups of cake flour
•2 tablespoons of Dutch-processed cocoa powder
•1 teaspoon of baking soda
•1 teaspoon of baking powder
•1/2 teaspoon of salt
•1 cup of buttermilk
•1 1/2 tablespoons of red food coloring
•1 teaspoon of pure vanilla extract
•1 teaspoon of distilled white vinegar
Cream Cheese Frosting:
•1/2 cup of butter (1 stick), room temperature
•8 oz package of cream cheese room temperature
•2 - 3 cups of powdered sugar
•1 teaspoon of pure vanilla extract
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
Cream Cheese Frosting Preparation:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Friday, August 19, 2011
Creamy, Decadent Cheesecake Recipes!!
Here are some of my Personal Chef Client's favorite cheesecake recipes, I hope you all enjoy these as much as they do and if you get a chance to make these let me know how they come out for you!!
Ashley's AWESOME Pumpkin Cheesecake
Graham Cracker Crust
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
4 8-ounce packages cream cheese, room temperature
2 cups (1 pound) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree
2 tablespoons bourbon or other whiskey
Preparation:
1. Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
2. Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
3. Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.
4. In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
5. Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
6. Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
7. When ready to serve, gently remove the cake from the springform pan.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
******************************************************************
Ashley's FABULOUS White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs(Oreo Cookies)
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preparation:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
******************************************************************
Mamaw's HEAVENLY Mint Chocolate Chip Cheesecake!
1 package (10 oz) chocolate covered mint cookies, crushed
3 tablespoons butter, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 large eggs
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons pure peppermint extract
1 1/4 teaspoons pure vanilla extract
3 to 4 drops of green food coloring
1 cup miniature semisweet chocolate chips
Preparation:
1. In a bowl, , combine cookie crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch spring form pan.
2. In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until it combines. Stir in the whipping cream, extracts, and food coloring. Fold in chocolate chips. Pour into crust lined pan and place pan on a baking sheet.
3. Bake at 325 degrees for 50-60 minutes or until the center is almost set. Cool for 10 minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Cover and chill overnight. Remove sides of pan and refrigerate leftovers.
Ashley's Totally Rockin Red Velvet Cheesecake!!
Cheesecake:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs, if desired
Preparation:
1.Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2.Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3.Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
4.Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Ashley's AWESOME Pumpkin Cheesecake
Graham Cracker Crust
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
4 8-ounce packages cream cheese, room temperature
2 cups (1 pound) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree
2 tablespoons bourbon or other whiskey
Preparation:
1. Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
2. Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
3. Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.
4. In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
5. Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
6. Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
7. When ready to serve, gently remove the cake from the springform pan.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
******************************************************************
Ashley's FABULOUS White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs(Oreo Cookies)
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preparation:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
******************************************************************
Mamaw's HEAVENLY Mint Chocolate Chip Cheesecake!
1 package (10 oz) chocolate covered mint cookies, crushed
3 tablespoons butter, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 large eggs
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons pure peppermint extract
1 1/4 teaspoons pure vanilla extract
3 to 4 drops of green food coloring
1 cup miniature semisweet chocolate chips
Preparation:
1. In a bowl, , combine cookie crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch spring form pan.
2. In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until it combines. Stir in the whipping cream, extracts, and food coloring. Fold in chocolate chips. Pour into crust lined pan and place pan on a baking sheet.
3. Bake at 325 degrees for 50-60 minutes or until the center is almost set. Cool for 10 minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Cover and chill overnight. Remove sides of pan and refrigerate leftovers.
Ashley's Totally Rockin Red Velvet Cheesecake!!
Cheesecake:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs, if desired
Preparation:
1.Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2.Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3.Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
4.Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Thursday, August 18, 2011
Check This Out!!
You all seriously need to check this website out(the link is below), this lady that is one of my sweet friends makes by hand some of the most amazing body lotions/creams with goat's milk, shea butter and aloe vera, bar soap, body wash and soy candles!! And she makes them in all kinds of scents like Mango Papaya, Lavender Mint, Black Raspberry Vanilla, Baby Powder, Georgia Peach, Fresh Cut Roses, etc!! Her stuff will not break your skin out, its not greasy and it smells very pleasant, not overpowering! So please when you get a chance to go and check her website out and place an order if you wish!! Thanks!!
http://www.thelavenderpig.com/page/page/3674596.htm
http://www.thelavenderpig.com/page/page/3674596.htm
Friday, August 12, 2011
Vegetarian Mania, Part 2!!!
Here are couple more fabulous vegetarian recipes!!!
Maple Glazed Yams with Pecan Topping
3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup maple syrup
Salt(to taste)
1 teaspoon orange zest (optional)
6 Tbsp chilled butter, cut into 1/2 inch pieces
1/3 cup light brown sugar, packed
1 1/2 cups pecans
Preparation:
1. Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.
2. Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.
3. Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.
4. Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.
5. Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
Ashley's AWESOME Pineapple Black Bean Cheese Enchiladas!
2 teaspoons vegetable oil
1 large yellow onions, chopped ( about 1 cup)
1 medium red bell pepper, chopped ( about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can black beans, drained, rinsed
1 (4 1/2 ounce) can chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese ( 12 oz)
1 (10 ounce) can mild enchilada sauce
8 whole wheat flour tortillas ( 8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Preparation:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Maple Glazed Yams with Pecan Topping
3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup maple syrup
Salt(to taste)
1 teaspoon orange zest (optional)
6 Tbsp chilled butter, cut into 1/2 inch pieces
1/3 cup light brown sugar, packed
1 1/2 cups pecans
Preparation:
1. Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.
2. Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.
3. Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.
4. Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.
5. Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
Ashley's AWESOME Pineapple Black Bean Cheese Enchiladas!
2 teaspoons vegetable oil
1 large yellow onions, chopped ( about 1 cup)
1 medium red bell pepper, chopped ( about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can black beans, drained, rinsed
1 (4 1/2 ounce) can chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese ( 12 oz)
1 (10 ounce) can mild enchilada sauce
8 whole wheat flour tortillas ( 8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Preparation:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Vegetarian Mania!!!
For all my wonderful Vegetarian loving friends!!! Hope you all enjoy!!!
Ashley's AWESOME Mediterranean Baked Penne
1/2 cup fine dry breadcrumbs
1 tablespoon extra-virgin olive oil
2 small zucchini, chopped
1 medium eggplant, chopped
1 medium green and 1 medium red bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1/4 cup dry white wine
1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
1 pound dried penne rigate, or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Preparation:
Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.
Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.
Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.
Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving.
Ashley's Comforting Butternut Squash Risotto
6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
Preparation:
1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Zucchini Fritters
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt(to taste)
Ground black pepper(to taste)
1 large egg
2 green onions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt
Preparation:
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side.
Ashley's AWESOME Mediterranean Baked Penne
1/2 cup fine dry breadcrumbs
1 tablespoon extra-virgin olive oil
2 small zucchini, chopped
1 medium eggplant, chopped
1 medium green and 1 medium red bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1/4 cup dry white wine
1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
1 pound dried penne rigate, or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Preparation:
Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.
Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.
Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.
Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving.
Ashley's Comforting Butternut Squash Risotto
6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
Preparation:
1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Zucchini Fritters
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt(to taste)
Ground black pepper(to taste)
1 large egg
2 green onions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt
Preparation:
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side.
Wednesday, August 10, 2011
Some of My Family Secret Recipes, well they ain't a secret now!! LOL!!, Part 2!!
Here's a couple more awesome ones from my family's recipe collection!!
Nana's HEAVENLY Chocolate Dumplings!!
Chocolate Syrup:(Hint:Mix cocoa with the sugar before adding water and butter and PLEASE PLEASE be careful not to let it boil over, you will have one more sticky chocolate mess if you do!!)
3 cups sugar
3 cups water
3 tablespoons cocoa powder
lump of butter
Bring above to a boil in a extra-large pot or dutch oven.
Dumplings:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup sugar
2 tablespoons butter
pinch salt
1/2 cup milk(whole or 1% work well)
In a large bowl cut butter into mixture of flour and butter before adding milk. Add milk and mix until well combined. Drop by tablespoon into boiling syrup and place whole pot into a 350 degree oven for 15-20 minutes.
Nana's HEAVENLY Chocolate Dumplings!!
Chocolate Syrup:(Hint:Mix cocoa with the sugar before adding water and butter and PLEASE PLEASE be careful not to let it boil over, you will have one more sticky chocolate mess if you do!!)
3 cups sugar
3 cups water
3 tablespoons cocoa powder
lump of butter
Bring above to a boil in a extra-large pot or dutch oven.
Dumplings:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup sugar
2 tablespoons butter
pinch salt
1/2 cup milk(whole or 1% work well)
In a large bowl cut butter into mixture of flour and butter before adding milk. Add milk and mix until well combined. Drop by tablespoon into boiling syrup and place whole pot into a 350 degree oven for 15-20 minutes.
Some of My Family Secret Recipes, well they ain't a secret now!! LOL!!
I finally decided to let the cat out of the bag and share these wonderful secret recipes from my family with you all, these are so very precious to me and my family but I know you will love them as much as we do!!
Ashley's AWESOME Pimento Cheese!
Shred the following in your food processor or cheese grater:
1-8oz block xtra-sharp cheddar cheese
1-8oz block medium or sharp cheddar cheese
1-8oz block colby cheese
Preparation:
Once you have shredded the above place in a large bowl and add the following:
3-4oz jars diced pimentos, well drained
couple dashes Tabasco(optional)
1 cup to 1 ½ cups mayonnaise
Mix all above until well incorporated and refrigerate for at least 2-4 hours before serving! Great as a sandwich,
on crackers, or celery sticks!
Mamaw’s FABULOUS Ranch Stew!!
She made this for Wednesday Night Supper at her church for many, many years, especially in the Fall and Winter months!! Everyone raved and raved over it!!
2 ½-3 lbs ground chuck
2 cans light red kidney beans. drained and rinsed
2 cans yellow and white corn, drained and rinsed
2 cans(14.5 oz) diced tomatoes, undrained
1 large green bell pepper, chopped
1 large yellow onion, chopped
3 tablespoons worchestershire sauce
1-6oz can tomato paste
enough water to make it as thick or as thin as you want
Add these to your tastes:
Ketchup, salt, pepper, garlic powder, onion powder, tabasco
Preparation:
Once you have cooked the meat, bell pepper and onion together until done in a extra-large stock pot or dutch oven add all the other ingredients in and let come a boil, then turn it down and let it simmer for at least 2 hours. Serve with cheese, sour cream and tortilla chips! This also freezes very well.
Ashley's AWESOME Pimento Cheese!
Shred the following in your food processor or cheese grater:
1-8oz block xtra-sharp cheddar cheese
1-8oz block medium or sharp cheddar cheese
1-8oz block colby cheese
Preparation:
Once you have shredded the above place in a large bowl and add the following:
3-4oz jars diced pimentos, well drained
couple dashes Tabasco(optional)
1 cup to 1 ½ cups mayonnaise
Mix all above until well incorporated and refrigerate for at least 2-4 hours before serving! Great as a sandwich,
on crackers, or celery sticks!
Mamaw’s FABULOUS Ranch Stew!!
She made this for Wednesday Night Supper at her church for many, many years, especially in the Fall and Winter months!! Everyone raved and raved over it!!
2 ½-3 lbs ground chuck
2 cans light red kidney beans. drained and rinsed
2 cans yellow and white corn, drained and rinsed
2 cans(14.5 oz) diced tomatoes, undrained
1 large green bell pepper, chopped
1 large yellow onion, chopped
3 tablespoons worchestershire sauce
1-6oz can tomato paste
enough water to make it as thick or as thin as you want
Add these to your tastes:
Ketchup, salt, pepper, garlic powder, onion powder, tabasco
Preparation:
Once you have cooked the meat, bell pepper and onion together until done in a extra-large stock pot or dutch oven add all the other ingredients in and let come a boil, then turn it down and let it simmer for at least 2 hours. Serve with cheese, sour cream and tortilla chips! This also freezes very well.
Monday, August 8, 2011
My All-Time Favorite Sweet N Savory Southern Breakfast Treats, Part 2!!
Here are some more fabulous recipes!!
Ashley's HEAVENLY Cinnamon Sticky Buns!
Dough:
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Ashley's DIVINE Creme Brulee French Toast!(I make this every Christmas!)
Ashley's HEAVENLY Cinnamon Sticky Buns!
- 1/4 cup warm water (105° to 115°)
- 1 (1/4-ounce) package active dry yeast
- 1/3 cup sugar
- 3/4 cup milk
- 4 Tbsp. unsalted butter, plus more for greasing
- 3 large egg yolks
- 1 Tbsp. finely grated orange zest
- 1 1/4 teaspoon. salt
- 4 to 4 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup firmly packed light brown sugar
- 1 Tbsp. ground cinnamon
- 4 Tbsp. unsalted butter
- 3/4 cup firmly packed light brown sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. honey
- 1 Tbsp. light corn syrup
- 1 1/2 cups (6 ounces) coarsely chopped pecans
Preparation:
1. Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Ashley's DIVINE Creme Brulee French Toast!(I make this every Christmas!)
My All-Time Favorite Sweet N Savory Southern Breakfast Treats!!
Being that I live in the South, there is nothing quite like waking up in the morning to a warm, delicious, comforting Southern style breakfast to start off your day, ohhhh what an amazing tradition that is here in the South!! I very fondly remember having some truly incredible southern breakfasts as child when I would go to either my Mamaw's or Nana's house to spend the night and when I would wake up in the morning the heavenly aromas from their kitchens was incredibly mouthwatering!!!! Such wonderful memories were made in light of all that and it created a lasting bond for me with those 2 special and beautiful ladies that I will carry with me always, even though they are no longer here on this earth. I love you and miss you sooooo much Mamaw and Nana!!!!! Thank you for instilling in me traditions, memories and love for family and friends, it is something that I will always carry with me in my heart and daily life! So, with that I would like to share with you all some of my favorite breakfast recipes, these are also favorites of my Personal Chef Client's as well!! Hope you all enjoy these as well!
Nana's AWESOME Buttermilk Biscuits with Homemade Sausage Gravy!
Buttermilk Biscuits
Preparation:
1. Preheat oven to 450 degrees. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.
2. Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.
3. Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.
4. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
5. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.
6. Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.
7. Optional: Brush the tops of the biscuits with melted butter.
Sausage Gravy:
1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
Mamaw's FABULOUS Blackberry Muffins!
2. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.
Nana's AWESOME Buttermilk Biscuits with Homemade Sausage Gravy!
- 2 ½ cups self-rising flour (plus extra for flouring your surface)
- 2 tsp sugar (optional)
- ½ tsp salt
- 4 Tbsp vegetable shortening
- 4 Tbsp butter (chilled)
- 1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
- 1 tbsp melted butter (Optional: to brush on top of biscuits after baking)
- 1 lb sage-flavored pork sausage(you can leave this out if you wish to do so)
- ¼ cup finely chopped white or yellow onion
- 6 tbsp all purpose flour
- 4 cups whole milk
- ½ tsp poultry seasoning
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1-2 dashes of Worcestershire sauce
- 1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
- 1-2 tbsp butter or bacon grease (if needed)
1. Preheat oven to 450 degrees. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.
2. Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.
3. Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.
4. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
5. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.
6. Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.
7. Optional: Brush the tops of the biscuits with melted butter.
Sausage Gravy:
1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
Makes 10-12 servings
Mamaw's FABULOUS Blackberry Muffins!
- 2 1/2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon milk
- 1 cup sugar
- 8 Tbsp warm melted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups of fresh blackberries, cut in half
Preparation:
1. Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)2. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.
Makes about 18 muffins.
Sunday, August 7, 2011
Casseroles!! Casseroles!! Casseroles!!, Part 2
Here's a couple more awesome ones my Personal Chef clients just love!!
Sassy Belle's AWESOME Cheesy Turkey Pasta Bake!!
Sassy Belle's AWESOME Cheesy Turkey Pasta Bake!!
- 8 ounces rotini pasta or elbow macaroni
- 4 tablespoons butter
- 8 ounces(1 cup) sliced mushrooms
- 1/2 cup thinly sliced green onions
- 1/4 cup flour(all-purpose)
- 2 1/4 cups milk(whole or 1% work well)
- 1 1/2 cups mild Cheddar cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
- grating of nutmeg(can use ground nutmeg if desired)
- 3 cups leftover turkey breast, cut in chunks
- Topping:
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
Preparation:
Heat oven to 350° degrees. Grease a 2 1/2 to 3 quart baking dish.
Cook pasta following package directions; drain, rinse with hot water, and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add mushrooms and green onions and saute until mushrooms are tender. Stir in floru until well blended. Add the milk, stirring constantly and cook, stirring, until thickened. Add 1 1/4 cups of the Cheddar cheese and 3/4 cup of the Parmesan cheese, along with the salt, to taste, nutmeg, and pepper. Stir in turkey. Spoon into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses over the pasta mixture.
Combine bread crumbs with melted butter until the crumbs are well moistened. Sprinkle crumbs over the casserole.
Bake for 25 to 30 minutes, until topping is lightly browned and casserole is bubbly.
Serves 6.
Serves 6.
Ashley's Comforting Baked Ziti Casserole!!
- 1 pound lean ground beef (ground chuck or ground round)
- 1/2 cup chopped onion
- 1 green bell pepper, chopped, about 1/2 cup
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder or small clove garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 8 ounces ziti or elbow macaroni, cooked al dente and drained
- 2 cups (8 ounces) shredded mozzarella cheese, divided
Preparation:
Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.
serves 6.
serves 6.
Casseroles!! Casseroles!! Casseroles!!
These are some of my Personal Chef Client's all-time favorite Casseroles, they are not only delicious, comforting and filling but easy to prepare and can be frozen up to 3 months for later use if desired. I sincerely hope you all enjoy these as much as my clients do and if you do get a chance to prepare them please let me know how you liked them, I would love that!
Ashley's AWESOME Chicken Rice Casserole!!
2. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
3. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
4. Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
5. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.
Serves 6
Ashley's Truly FABULOUS Chicken Macaroni and Cheese!!
Ashley's AWESOME Chicken Rice Casserole!!
- 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper
- Olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 lb button mushrooms, sliced
- 1/4 cup dry sherry or white wine
- 1 1/3 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup raw, medium or long grain, white rice
- 1 1/2 teaspoon salt
- 1 teaspoon each of Italian seasoning and poultry seasoning or 2 tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)
- 1/2 teaspoon paprika
- 2 Tbsp chopped fresh parsley
Preparation:
1. Preheat oven to 375°F. Heat 2 tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.2. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
3. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
4. Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
5. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.
Serves 6
Ashley's Truly FABULOUS Chicken Macaroni and Cheese!!
1/2 cup mayonnaise
1/2 cup sour cream
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (3 oz.) mushrooms pieces, drained
1-1/2 cups finely chopped cooked chicken
2 cups grated Parmesan cheese
1/4 cup chopped green bell pepper
1/4 cup chopped pimientos
1/4 cup chopped yellow onion
4 oz. elbow macaroni, cooked al dente and drained
1/2 cup ritz cracker crumbs
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (3 oz.) mushrooms pieces, drained
1-1/2 cups finely chopped cooked chicken
2 cups grated Parmesan cheese
1/4 cup chopped green bell pepper
1/4 cup chopped pimientos
1/4 cup chopped yellow onion
4 oz. elbow macaroni, cooked al dente and drained
1/2 cup ritz cracker crumbs
1 cup shredded cheddar cheese
1 stick butter, melted
Instructions
- Preheat oven to 375° degrees.
- Combine mayonnaise,sour cream, soup, mushrooms and chicken in large bowl. Stir in remaining ingredients except macaroni, cheddar cheese and cracker crumbs. Stir in macaroni. Turn into 13 x 9-inch baking dish, then evenly top with melted butter, cheese and cracker crumbs. Bake 30 minutes or until bubbling.
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