Kettle Corn

This recipe for Kettle Corn is super easy and my family loves it! Perfect for snacking or for a Super Bowl party! :)

Ingredients:
1/2 cup popcorn kernels
2 tbsp vegetable or canola oil
2 tbsp white granulated sugar
salt to taste

Directions:
Put the popcorn, oil and sugar into a large pot. Partially cover and cook over medium-high to high heat, sliding the pot back and forth constantly over the burner, until the popping stops. Remove the popcorn from the heat immediately and sprinkle it with salt to taste. Enjoy!

Recipe source: recipeboy.com

Chocolate Peanut Butter Cream Cheese Frosting

This frosting came about after some adventurous experimentation on my part and boy, oh boy, am I glad I did the experimenting! It came out sensationally velvety and creamy, light and decadent, rich and silky all at the same time! If I didn't have strong will power, I could honestly eat this with a spoon right out of the bowl, forget about putting it on cake... It is out of this world! Trust me on that one- go make it as soon as you can!



I frosted some vanilla cupcakes with it and it was outstanding, but I have a very strong suspicion that it will rock on top of dark chocolate cake even more! :)

Chocolate Peanut Butter Cream Cheese Frosting

Ingredients:
1/2 cup butter, at room temperature
8 oz cream cheese, at room temperature
2/3 cup creamy peanut butter, preferably not all-natural
1 tsp pure vanilla extract
1/2 cup cocoa powder
1 lb powdered sugar (about 3 1/2 to 4 cups)
1/4 cup heavy whipping cream

 

Directions:

In the bowl of your electric stand mixer, using the paddle attachment, beat the butter, cream cheese and peanut butter together until very light and creamy, about 2 minutes. Mix in the vanilla. Add the cocoa powder and beat until combined. Add the powdered sugar gradually and mix in fully after each addition. (I like to drape a kitchen towel over the stand mixer while doing this, to avoid a cloud of powdered sugar in my kitchen- it really does help!) Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy. Frost your cake or cupcakes and enjoy!:)

* Makes about 4 cups of frosting.

Cupcakes frosted with the Chocolate Peanut Butter Cream Cheese Frosting  ready for gift giving:

Quick Vanilla Buttercream Frosting

My son turned 7 years old yesterday! Of course, we had to have cupcakes for him (what he wanted really). He is very low maintenance and other than vanilla cupcakes with vanilla frosting, he didn't much care what they would be. I figured I'd surprise him with a Spiderman theme and he was thrilled. :) I made 2 dozen vanilla cupcakes and a whole lot of mini brownies decorated in the same way (for the kids in his class who may prefer chocolate to vanilla). Then, I made another two dozen for his Sunday school class. The frosting I used for decorating was a terrific Quick Vanilla Buttercream Frosting I saw over at Mel's kitchen cafe. It is very light, using cream cheese as well as butter, and extremely silky because of the heavy whipping cream. Super easy too! My son said the cupcakes were a big hit in school! :)

 Quick Vanilla Buttercream Frosting

Ingredients:
½ cup (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 lb powdered sugar (3 ½ to 4 cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

Directions:
In the bowl of your electric stand mixer, using the paddle attachment, beat the softened butter and cream cheese together until very light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. (I like to drape a kitchen towel over the stand mixer while doing this, to avoid a cloud of powdered sugar in my kitchen- it really does help!) Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy. Color if desired, frost your cake or cupcakes and enjoy!

* Makes about 4 cups of frosting. 

Recipe source: Mel's kitchen cafe

Lemon Drop Cookies

It is no secret to everyone who knows me well that I love, love, love lemon flavored desserts. I just adore the fresh combination of citrussy tartness and sugary sweetness and these Lemon Drop Cookies fit the bill perfectly! This recipe comes from the book "Milk & Cookies" by Tina Casaceli. I highly recommend both the recipe and the book. The cookies are super easy to make, yet extremely delicious and refined- the perfect accompaniment to a cup of steaming aromatic tea in winter, or a glass or frosty homemade lemonade on a hot summer day.

Ingredients:
3 cups (12 oz) all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cream of tartar
1 1/2 cups (12 oz) unsalted butter, at room temperature
1 1/4 cups (8 3/4 oz) superfine sugar
2 large egg yolks at room temperature
3 tsp pure vanilla extract
2 tbsp milk
2 tbsp fresh lemon juice
2 tbsp freshly grated lemon zest
1/2 cups granulated sugar

 

 

Directions:
Combine the flour, salt, baking soda, and cream of tartar in a mixing bowl. Set aside.

Beat the butter in the bowl of a standing electric mixer fitted with the paddle attachment. Begin beating on low speed. Increase the speed to medium and beat for about 3 minutes, or until very light and smooth.

Add the superfine sugar, 1/4 cup at a time. When all the sugar has been added, beat for 2 minutes.

Add the egg yolks, one at a time, scraping down the sides of the bowl with rubber spatula after each addition. Add the vanilla extract and continue to beat for 1 minute.

Mix in half the flour mixture. Beat until just incorporated. Add the milk. When blended, add the remaining flour, the lemon juice, and the lemon zest and beat to just barely blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.

Lightly flour a clean, flat work surface. Scrape the dough onto the floured surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough.

Form the dough into two disks and cover tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 6-7 days) or until firm. (Dough can also be frozen for up to a month).

When ready to bake, preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper or nonstick silicone baking mats. Set aside.

Remove the dough from the refrigerator and unwrap. Place the granulated sugar on a large plate.

Using a small ice-cream scoop or tablespoon, make mounds of dough. Working with one piece at a time, roll the dough into balls about 1 1/2 inches in diameter. Using your palm, gently flatten each ball to about 2 inches in diameter. Roll each cookie in the granulated sugar to coat completely and place them, about 2 inches apart, on the prepared baking sheets.

When all the cookies are formed, place in the oven and bake for 8-10 minutes, or until just barely brown around the edges (they should still be pale on top).

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Makes about 4 dozen cookies.

Recipe source: "Milk & Cookies" by Tina Casaceli

Crystallized Ginger and Rosemary Cookies

If you are not into baking or cookies in general, but would like to try and bake at least one type of cookie in your life, for all things holly you have GOT to make these! They are out of this world! The base dough is simple (and I repeat simple) sugar cookie dough. However, the addition of crystallized ginger and fresh rosemary elevates these cookies from ho-hum sugar cookie level to worthy of serving at a royal tea party level of sophistication. They are fantastic!

If you only make one type of cookie in your entire life, this has to be IT!

Difficulty level: easy! Taste level: WOW!

Ingredients:
3 cups (12 oz) all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cream of tartar
1 1/2 cups (12 oz) unsalted butter, at room temperature
1 1/4 cups (8 3/4 oz) superfine sugar
2 large egg yolks at room temperature
3 tsp pure vanilla extract
2 tbsp milk
1 cup (6oz) finely chopped crystallized ginger
2 tsp finely chopped fresh rosemary
1/2 cup granulated sugar

 

Directions:
Combine the flour, salt, baking soda, and cream of tartar in a mixing bowl. Set aside.

Beat the butter in the bowl of a standing electric mixer fitted with the paddle attachment. Begin beating on low speed. Increase the speed to medium and beat for about 3 minutes, or until very light and smooth.

Add the superfine sugar, 1/4 cup at a time. When all the sugar has been added, beat for 2 minutes.

Add the egg yolks, one at a time, beating after each addition. Add the vanilla extract and continue to beat for 1 minute.

Mix in half the flour mixture. Beat until just incorporated. Add the milk. When blended, add the remaining flour, the crystallized ginger, and the fresh rosemary and beat to just barely blend.

Remove the dough onto a lightly floured, clean and flat work surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough.

Form the dough into two disks and cover each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 6-7 days) or until firm. (Dough can also be frozen for up to a month.

When ready to bake, preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper or nonstick silicone baking mats. Set aside.

Remove the dough from the refrigerator and unwrap. Place the granulated sugar on a large plate.

Using a small ice-cream scoop or tablespoon, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Using your palm, gently flatten each ball to about 2 inches in diameter. Roll each cookie in the granulated sugar to coat completely and place them, about 2 inches apart, on the prepared baking sheets.

Place in the oven and bake for 8-10 minutes, or until just barely brown around the edges (they should still be pale on top).

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Makes about 4 dozen cookies.

Recipe adapted from "Milk & Cookies" by Tina Casaceli

Chocolate-Orange-Pecan Cookies

Definitely not your run of the mill chocolate chip cookies, these have a complex yet subtle flavor that will appeal to many a chocolate lover. Orange and chocolate flavor combinations are a major hit in my family but this recipe takes matters to a whole new level with the addition of oats and pecans. The depth of the nuttiness plays off wonderfully against the fresh notes of the citrus. Depending on whether you choose to use dark or milk chocolate, these delectable cookies will take on yet another flavor profile, guaranteed to send your taste buds over the moon either way. :) Definitely give these a try! You will be SO glad you did!

Ingredients:
2 1/2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 sticks (1 1/2 cups) unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
3 tsp pure vanilla extraxt
2 tbsp Grand Marnier liqueur (or 1/2 tsp orange extract)
2 tbsp freshly grated orange zest
2 cups (12 oz) chocolate chunks (your choice of milk or dark chocolate)
1 cup (4 oz) coarsely chopped pecans

 

Directions:
Preheat the oven to 350 degrees F. 
Line two baking sheets with parchment paper or nonstick silicone baking mats. Set aside.

Process the oats in a food processor until finely ground. Transfer to a mixing bowl. Stir in the flour, baking powder, baking soda, and salt. Set aside.

Put the butter in the bowl of a standing electric mixer fitted with the paddle attachment. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 more minutes, until light and creamy.

Gradually add the granulated sugar and then the brown sugar, beating until very light and fluffy.

Add the eggs, one at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the orange zest, vanilla extract and Grand Marnier (or orange extract) and when blended, slowly beat in the reserved dry mixture. Do not overwork the dough, mix until the dough is just blended.

Using a wooden spoon, stir in the chocolate chunks and pecans, mixing until evenly distributed. (You do not want to do this in the mixer, as heavy mixing tends to break up the chocolate and nuts and the baked cookies have an undesirable dry texture.)

Using a small ice-cream scoop (or tablespoon), make mounds of dough about 1 1/2 inches in diameter and place, about 2 inches apart, on the prepared cookie sheets.

Bake for about 12-15 minutes, or until lightly browned around the edges and set in the center. Do not overbake.

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week.

Makes about 4 dozen cookies.

 

Recipe adapted from "Milk & Cookies" by Tina Casaceli

Mediterranean Rice Pudding

So, it's winter and it's more than natural that we tend to crave hearty, homey, comforting foods. When I think of all those things, rice pudding is almost one of the first desserts that comes to mind. It always reminds me of my Grandma (who used to make this dessert for me when I was a little girl) and in this sense, it brings a sense of comfort to me in a way that few other sweet treats do. However, since my Grandma died when I was still very young and since she had very few written recipes for the delectable things she cooked and baked (she always eye-balled things when cooking :)), I didn't have her exact recipe to go by. I was determined, though, to get it down right by trial and error. It took me three or four tries and a good deal of experimentation to get to a rice pudding I could really call my own- and that reminds me of my Grandma's rice pudding too. To give homage to my Balkan/Mediterranean origins, I added ingredients that are not traditionally found in rice pudding here, but add wonderful flavor notes of citrus. The end result is a creamy, decadent dessert that is as easy to make as it is hard to resist.

          Ingredients:

• 1/2 cup uncooked white rice
• 1 1/2 cups water
• 2 cups milk
• 1/2 cup half-n-half 
• 1/3 cup white sugar
• 1/4 teaspoon salt
• zest of 1 lemon
• zest of half an orange
• 2 eggs, beaten  
• 1/2 cup raisins (optional)
• 1/2 tsp ground cinnamon
  
• 1 teaspoon vanilla extract
• 1 tbsp fresh lemon juice
  
  Directions:
  Bring rice and water to a boil, cover and simmer for 15-20 minutes.
  
  Once rice is cooked, add milk, sugar, salt, lemon zest, and orange zest. Cook over medium heat until thick and creamy, 15 to 20 minutes, stirring frequently.
  
  In a mixing bowl, combine beaten eggs and half-n-half. Add 1/2 cup of the hot rice mixture to the eggs and stir. Repeat a couple more times. This ensures that the eggs do not scramble once you add them to the hot rice.
  
  Stir in the tempered egg mixture, raisins (if using) and ground cinnamon to the saucepan with the rice. Cook 2 more minutes, stirring constantly. Remove from heat and stir in vanilla and lemon juice.
  
  
  
  
  

  Recipe adapted from: allrecipes.com 

Vegan Chocolate-Mocha Cake

This chocolate-mocha cake is a twist on the popular cake originated during WW II, known as "wacky cake". It is completely vegan: no eggs, butter, milk, cream, yogurt, or any other animal products and extremely moist, dark and delicious! It is also exceptionally mess-free: everything is mixed in the baking dish in which it is baked, not even a mixing bowl is required. I call this efficient!

Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2 tsp cider vinegar
6 tbsp vegetable oil
1 cup brewed coffee, room temperature

Directions:

Preheat oven to 350 degrees F.

Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three wells in the dry mix- one larger one and two smaller ones. Into one of the small holes pour the vanilla, into the other one- the vinegar, and into the larger one- the oil. Pour coffee over all, and stir with fork until uniformly moist.

Bake on middle rack of oven at 350 degrees F for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out dry. Frost with your favorite icing (I didn't even do that- it was delicious all on its own!).

Recipe adapted from: wacky cake

Sweet and Spicy Almonds

Not your typical roasted almonds, these have a little kick of chili powder and cayenne pepper and the depth of more cinnamon than most recipes. The spice level with just a 1/4 tsp of cayenne pepper is not too much (my 4-year-old daughter can eat them and actually loves them :), so if you are a "heat" lover, fell free to kick  things up a notch in this department. :) On the other hand, if you have more of a sweet tooth, you can certainly increase the amount of both sugars in the recipe to up to 1/2 cup each. And of course, if you fee like it, go ahead and play around with the endless variations of spices and herbs in the mix to suit your personal preferences. These almonds are great on their own as snack, but they are really good with fruit and cheese or tossed on salads. Here, my little artistic 4-year-old daughter arranged them with her favorite apricots and clementines and then enjoyed them as a snack. :)

Ingredients:
1 egg white
1 tsp vanilla extract
3 cups whole almonds
1/4 cup white sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1 tsp chili powder
1/4 tsp salt
1/4 tsp cayenne pepper (or 1/2 tsp if you like more heat :))

Directions: 
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.

Combine egg white and vanilla in large bowl. Beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.

Stir white sugar, brown sugar, cinnamon, chili powder, salt, and cayenne pepper together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.

Bake for about 1 hour, stirring every 20 minutes, to avoid burning almonds. Allow to cool completely before storing in an air-tight container.

Recipe adapted from: Sweet-and-Spicy-Roasted-Almonds