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Posts tagged ‘recipe’

Amaretto Apple Streusel Cupcakes

In my younger days, I enjoyed an Amaretto Sour or 2 or 3…. I have been a fan of the amaretto flavor for quite some time. Lindt chocolate used to make an amaretto truffle that came in a shiny purple wrapper but I haven’t seen them in years. That makes me sad.

What makes me happy is being able to bake sweets that use Amaretto as a flavoring agent.  So, of course when I saw the recipe for these cupcakes in a recent Cooking Light magazine I just had to make them.  They also gave me an opportunity to use some of the apples we picked from the orchard.

The cupcakes were relatively easy to make. I would love it if they had a touch more amaretto flavor though. Next time I am going to try adding a splash more amaretto to the cupcake batter and a little bit to the glaze as well.

Amaretto Apple Struesel Cupcakes

(from Cooking Light magazine)

  • Cooking spray
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 3/4  cup  granulated sugar
  • 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
  • 1/4  cup  butter, softened
  • 2  tablespoons  amaretto (almond-flavored liqueur)
  • 1  teaspoon  vanilla extract
  • 1  large egg
  • 1/2  cup  reduced-fat sour cream
  • 1/4  cup  2% reduced-fat milk
  • 3/4  cup  finely chopped Gala apple
  • 1  tablespoon  all-purpose flour

Streusel:

  • 2  tablespoons  all-purpose flour
  • 2  tablespoons  brown sugar
  • 1/4  teaspoon  ground cinnamon
  • 2  tablespoons  butter, chilled
  • 2  tablespoons  sliced almonds
  • Glaze:
  • 1  cup  powdered sugar
  • 4  teaspoons  2% reduced-fat milk

Preparation

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

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Loaded Italian Pasta Salad

Another delayed posting. Le sigh.

I made this pasta salad for a Labor Day cookout. It turned about to be the cookout of a million pasta salads. Maybe that is a slight exageration…there were maybe 6 pasta salads there…but that is out of a total of 8 side dishes.  We should have changed the party to a Pasta Salad “cook”-off.  May the best pasta salad win!  I like to think that this one could’ve been a contender.

Loaded Italian Pasta Salad

(altered from recipe in Betty Crocker Summer recipe book)

  • 12 oz rainbow rotini, cooked
  • 8 oz marinated artichoke hearts, drained and marinade reserved
  • 8 oz mozzarella, diced
  • 1/2 English cucumber, diced
  • 1/2 large red onion, diced
  • 6 radishes, sliced thinly
  • 1 stalk celery, diced
  • 2 cups halved grape tomatoes
  • 1/3 cup diced green onion (green parts only)
  • 1/3 cup sliced green olives

Dressing:

  • 1/4 cup marinade from the artichoke hearts
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon Dijon mustard
  • salt
  • pepper
  • 

Directions

 

  1. In a small bowl, whisk together the dressing ingredients.
  2. Place the salad ingredients in a large bowl and toss to evenly distribute.
  3. Drizzle the dressing over the salad and toss again. Refrigerate at least 1 hour before serving

Masala Roasted Lamb Leg

You know those recipes that you make again and again over the years?  This is one of those recipes for me. This recipe takes an all day commitment. It is a slow roasted leg of lamb that you have to “touch up” every hour or so. So, light the fireplace, grab a good book and spend your day cooking this lamb. It is well worth it!!

This lamb goes well with mint-yogurt raita, basmati rice and a salad of chopped cucumbers, tomatoes, and onions.

easterlamb2

Masala Roasted Lamb Leg

Serves 8 (generously)

(adapted from Gourmet magazine recipe)

For marinade paste:

  • 1 small onion
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons ground cumin
  • 1/3 cup chopped peeled fresh gingerroot
  • 3 tablespoons chopped garlic
  • 2 tablespoons garam masala
  • 2 tablespoons water
  • 1 tablespoon paprika
  • 2 teaspoons salt

For lamb:

  • a 6 to 7 pound leg of lamb (bone-in), trimmed and tied by butcher
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice

Directions

Make Paste:

  1. Chop onion. In blender, puree onion and all remaining paste ingredients until smooth.
  2. Lightly oil a roasting pan just large enough to hold lamb. Rinse lamb and pat dry. With a small sharp knife make 6 deep (to the bone) 1-inch long slits at about 1 1/2 inch intervals on each of 3 sides of leg, being careful not to cut any strings.
  3. Arrange lamb, meaty side up, in pan and season with salt and pepper. Rub lamb all over with paste.
  4. Marinate lamb, covered with plastic wrap and chilled, at least 4 hours and up to 24. Let lamb stand at room temperature 1 hour before roasting.
  5. Pre-heat overn to 325 degrees farenheit.
  6. Cover pan with several layers of foil, sealing tightly and roast lamb in middle of oven 2 hours.
  7. In a small saucepan melt butter with honey and stir in citrus juices.
  8. Uncover lamb and pour half of honey sauce over it.
  9. Roast lamb, pan tightly covered with foil,  1 hour more.
  10. Uncover lamb and pour remaining honey sauce over it.
  11. Roast lamb, pan tightly covered with foil,  basting lamb twice with pan juices, 1 hour more.
  12. Uncover lamb and roast until meat is almost falling off bone, about 30 minutes more. If lamb begins to blacken, cover loosely with foil. (NOTE: lamb roasts about 4.5 to 5 hours total)
  13. Transfer lamb to a platter and discard strings. Let lamb stand until cool enough to handle and skim fat from pan juices.  (lamb may be made 1 day ahead and cooled completely before being chilled, covered.  Chill pan juices seperately. Bring lamb to room temperature before reheating, covered. Chill pan juices seperately. Bring lamb to room temperature before reheating, covered, in a 350 degree oven and reheat pan juices)
  14. Serve leg whole with pan juices or pull meat from bone and drizzle lamb with juices.

Spicy Meatloaf with Ketchup Topping

“Make sure you add more spice than they tell you to”–so says my husband anytime I try out a new recipe. What can I say?  Mr Mango likes his spicy food.  

We tried out this recipe for a spicy turkey meatloaf for a weeknight dinner and served it up with some mashed potatoes. This meatloaf contains mushrooms to help with the moisture and a touch of Sriracha to add that spicy note. Next time I *will* add a bit more Sriracha.

Spicy Meatloaf with Ketchup Topping

(from Cooking Light October 2009)

  • 1 tablespoon butter
  • 2 cups chopped onion
  • 1 (8 ounce) package presliced mushrooms
  • 3 garlic cloves chopped
  • 3/4 cup panko
  • 1/4 cup less-sodium chicken broth
  • 3 tablespoons chopped fresh flatleaf parsley
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Sriracha (hot chili sauce)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds ground turkey
  • 1 large egg, lightly beaten
  • cooking spray
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  1. Pre-heat oven to 350 degrees.
  2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
  3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey muxture intoa 9 x 5-inch rectangl on a broiler pan coated with cooking spray.
  4. Combine ketchup, brown sugar, mustard and nutmeg in a small bowl, stirring with a whisk.  Spread ketchup mixture evenly over top of meat loaf; bake at 350 for 40 minutes or until a thermometer registers 160 degrees F. Let stand 10 minutes before serving.
  5. Yields 8 servings.

Chicken Vesuvio

Sometimes when it gets to be this time of year and the wind is blowing like it is today,  I just want to stay inside with the fireplace going and cook up something hearty and comforting.  Chicken Vesuvio fits the bill (for me) for this kind of day: chicken, potatoes, and veggies stewed in a garlic oregano broth.

I found this recipe for vesuvio in one of my Giada cookbooks but this time I altered the recipe to sub frozen peas for the frozen artichokes since I had peas in my freezer, but alas, no artichokes.

Chicken Vesuvio

(adapted from recipe by Giada de Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe/index.html)

4 servings  Total Time: 1 hour 15 minutes

Ingredients

  • 3 tablespoons olive oil
  • 4 chicken thighs with skin and bones
  • Salt and freshly ground black pepper
  • 1 1/2 pounds small red-skinned potatoes, halved
  • 4 large garlic cloves, minced
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • 2 tablespoons unsalted butter

Directions

  1. Preheat the oven to 450 degrees F.
  2. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
  3. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
  4. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the peas to the sauce in the pot. Cover and simmer over high heat until the peas are just tender, stirring often, about 2-4 minutes. Turn heat to low. Stir in the butter.
  5. Pour the sauce over chicken and potatoes, and serve.

 

Blueberry White Chocolate Bread Pudding

BREAD PUDDING!!  sorry…just had to get that out.   We happen to have a bread pudding super-fan in our house so I am always on the look out for different,  new-for-me bread pudding recipes. I saw this recipe for blueberry white chocolate bread pudding in a Taste of Home magazine and immediately tore it out and put it in my “make this soon” file.

The recipe was extremely easy to make and the results…mmmmm. The white chocolate meshed well with the blueberries to create perfect kisses of sweetness.  And yes, I know, the 2 cups of sugar did more than their fair share to add to the overall sweetness. 😉

Blueberry White Chocolate Bread Pudding

(From Taste of Home magazine)

Prep: 15 minutes + standing  Bake: 50 minutes

Yield: 12 servings

INGREDIENTS

  • 3 eggs
  • 4 cups heavy whipping cream
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1 package (10-12 oz) white baking chips
  • 1 loaf (1 lb) French bread cut into 1-inch cubes
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the eggs, cream, sugar, and vanilla. Stir in the blueberries and baking chips.
  3. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
  4. Transfer to a greased 13-in.x9-in. baking dish. Bake, uncovered, at 350 for 50-55 minutes or until a knife inserted near the center comes out clean.
  5. Let stand for 5 minutes before serving.

Sesame Summer Salad

So….I did actually make this salad in the summer, but I have been a little slow about posting about it. Having a baby will do that to you– you just don’t have as much time to post on your blog anymore.

I found this recipe for a sesame summer salad in a Taste of Home magazine. I love sesame seeds and sesame oil so I had to try out this salad.  The salad came together pretty easily. However, I found that the recipe had too much dressing…so in my write up below I changed the instructions to only add 1/2 the dressing to the salad and then serve the rest alongside so that your dining companions can dress the salad to their taste.

Sesame Summer Salad

(from Taste of Home magazine)

makes 9 servings

  • 3 large carrots
  • 2 cups cut fresh asparagus (1 inch pieces)
  • 2 cups fresh snow peas
  • 1 package (3 oz.) ramen noodles
  • 1 medium red bell pepper, cut into thin strips
  • 1 can (14 oz) bean sprouts, drained
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 Tbsp plus 1 teaspoon sesame seeds, divided
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  1. Using a vegetable peeler or metal cheese grater, cut carrots into very thin lengthwise strips. In a large saucepan, bring 4 cups water to a boil.   Add the carrots, asparagus, and snow peas; cover and boil for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry. Set aside 3/4 cup carrots for garnish.
  2. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. Place in a large serving bowl; add blanched vegetables, red pepper, bean sprouts, water chestnuts, and 1 tablespoon sesame seeds.
  3. In a small bowl, whisk the hoisin sauce, vinegar, canola oil, sesame oil, honey, salt, pepper flakes, and pepper.  Pour 1/2 of dressing over salad; toss to coat. Add more dressing if desired and toss to coat (and/or serve some on the side).
  4. Garnish with reserved carrots and remaining sesame seeds. Serve immediately.