Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

My kids have been running around the house like chickens with their heads cut off.  I am blaming Mother Nature as she hasn't given us a nice day in weeks.  It is the end of May and today's high was in the low 50s.  I have pulled out all of the rainy day tricks the last couple of weeks and have run out...so what is a mother on her last string to do???  Bake!!

We love snickerdoodle cookies so how can a person go wrong with snickerdoodle cupcakes!  They were amazing and managed to take up about an hour of our rainy day.  When can I put them to bed???

Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting
makes 18 cupcakes

1 1/2 cups cake flour (or add 1 tablespoon cornstarch per 1 cup all purpose flour to make your own cake flour)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside. Using a mixer, cream the butter and sugar. Add the eggs and vanilla. Slowly add the flour and milk, alternating between the two until well incorporated. Be sure to scrape down the sides of the bowl whenever needed. Line a muffin pan with cupcake liners. You will need 18. Evenly distribute the batter between the cups. Bake at 350 degrees for about 18-20 minutes. Top with Cinnamon Cream Cheese Frosting and sprinkle a bit of cinnamon-sugar on top for extra prettiness.

Cinnamon Cream Cheese Frosting

4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

Cream the cream cheese and butter until creamy and smooth. Add half the sugar, milk, vanilla and cinnamon. Mix until smooth. Add remaining sugar and beat until light and fluffy and creamy.

Happy Cooking!!  :)

Pork, Apple and Cheddar Meatballs with Egg Noodles

Here is another favorite from Rachael Ray.  It is quick and easy to make and the kids love it!  Plus, it gives you a reason to use your box grater that your little brother got you for Christmas...oh wait that last part was just for me! 

1 pound ground pork
1 cup coarsely grated sharp cheddar cheese
3/4 cup breadcrumbs
1 small tart apple (granny smith) peeled and grated
1/2 small onion grated
1/2 cup chopped parsley
1 egg
Salt and pepper
One 12-ounce package of egg noodles
4 TBSP butter

1.  Preheat the broiler.
2.  Line a rimmed baking sheet with foil and grease with butter
3.  In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley, the egg, salt and pepper. 
4.  Shape into 16 meatballs and arrange on the baking sheet.
5.  Broil the meatballs until golden and cooked through, about 8-10 minutes.

Meanwhile, in a pot of boiling water, cook the noodles until al dente.  Drain, then return them to the pot and toss with the butter and remaining 5 tablespoons of parsley; season with salt and pepper. 

Divide noodles and top with meatballs.

Serve and Enjoy!

Strawberry Cheesecake Lasagna

This was another request sent to me by my baby brother.  There are a lot of steps to this recipe, but when you taste the final product you will be oh so very happy that you took the time to make this wonderful desert. 

Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration


Crepes:
3 eggs
3/4 cup flour
4 1/2 tsp sugar
3/4 c milk
3 Tablespoons water
2 teaspoons melted butter

Strawberry Filling:
2 lbs strawberries
sugar

Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly

Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips

Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar

Step 1: Prepare the Strawberries
Wash and trim the strawberries.
Slice thinly and place into a seal-able container. As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.

Step 2: Make the Crepes
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender and blend for 1 minute on high.Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness. When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.

Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth. Add the sugar and mix until combined. Add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.

Step 4: Make the Ganache
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.

Step 5: Assembly and Refrigeration.
Begin by lining your dish with crepes.
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Spread the whipped cream on top of the lasagna.

Serve.

From the words of my baby brother, "Sweet Jesus that looks good!" 

Lasagna Stoup

I you know me, you know that I love everything Rachael Ray.  I watch her show when I can, I get her magazine, and I use her pans.  

I wanted to have lasagna the other night, but didn't have the time to make it.  So I turned to Rachael Ray and her wonderful 30 minute meals.  She didn't let me down and I found a recipe for Lasagna Stoup.  And what is stoup??  It is a mix between a soup and a stew and it is yummy! 

Enjoy!!

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground beef sirloin
• Salt and pepper
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 3 to 4 cloves garlic, finely chopped
• One 32-ounce container (4 cups) chicken broth
• One 28-ounce can Italian crushed tomatoes
• 1 pound lasagna noodles, broken into jagged pieces
• 1 cup basil leaves, torn
• 1 cup whole-milk ricotta
• Grated parmigiano-reggiano cheese, to pass around the table

Directions:

1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.
2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.
   
   **Sorry, no picture!  It smelled so wonderful that all I could think about was eating it and not taking a picture! 
   

Sweet BBQ Pork Chops

 This is a great meal to make double of and freeze half for a day when you don't want to cook.  I use the recipe below and eat half right away and freeze the other half for another night.   

Ingredients

• 8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
• 2 tablespoons canola oil
• 1/2 cup packed brown sugar
• 1/2 cup chopped sweet onion
• 1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

Directions

• In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a meat thermometer reads 160°.
• Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.

To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through. Yield: 8 servings. 

Mt. Dew Cupcakes

This was a request from my baby brother and then my husband to make.  I am not a Mt. Dew drinker, but still enjoyed a cupcake.  

Mountain Dew Cupcakes
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes at 350 until a cake tester comes out clean.

Mountain Dew Buttercream
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

A Penne For Your Thoughts...

Creamy Garlic Penne Pasta

1 (1 lb) box penne pasta, cooked as directed, drained and kept hot

2 tablespoons butter

2 garlic cloves, minced

2 tablespoons flour

3/4 cup chicken broth

3/4 cup milk

2 teaspoons parsley flakes

salt and pepper, to taste

1/3 cup grated parmesan cheese

Melt butter and add garlic in a medium sauce pan.

Cook over medium for 1 minute.

Add flour and cook 1 minute, stirring constantly.

Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.

Add parsley, salt, pepper and cheese.

Stir until cheese is melted.

Toss hot pasta with sauce and serve immediately.

 If you want add grilled shrimp or chicken for something different. 

Enjoy! 

Peanut Butter and Chocolate Chip Cookies

I should know better by now then to ask my two kids what kind of cookies we should make.  They never choose the same thing...go figure!  So, today when I had a brain cramp and asked Lexi and AJ what kind of cookies we should make and Lexi said peanut butter and AJ wanted chocolate chip...what is a mother to do??  Make peanut butter chocolate chip cookies!

Heat Oven to 350

1/2 cup butter-softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 TSP vanilla
1 1/4 cup flour
1/2 TSP baking soda
1/4 TSP salt
2 cups chocolate chips (I used milk chocolate)

Beat butter, sugar and peanut butter in a medium bowl until creamy.

Add Egg and vanilla; beat well

Stir together flour, baking soda and salt, add to butter mixture, blending well.

Stir in chocolate chips

Drop by rounded teaspoons onto ungreased cookie sheet

Bake 12 to 14 minutes or until light golden brown around the edges.  Cool 1 minute on cookie sheet before moving to wire rack (or mouth) to cool (eat).

Enjoy!  

Bacon Wrapped Honey Pork Tenderloin

I often think that cooking a pork tenderloin is a lost art.  Everyone has a great steak recipe, or a roast that is "to die for".  But no one ever brags about their pork tenderloin.  Well, I am here to change that!  I love to cook a pork tenderloin, and after you read this I hope that you will be warming up to the idea as well.

A few reasons to Love Pork Tenderloin:

1.  At first look, pork tenderloin--the long, slender, cylindrical cut that comes from the full loin, may appear expensive.  But with no bone and very little fat, there is no waste!
2.  It is one of the quickest-cooking cuts of meat.
3.  Cooking pork tenderloin lends itself to varied methods and presentations.  It can be roasted or grilled or even cut before cooking and skewer it for kebabs.

Here is how I cooked my pork tenderloin for my family in the middle of the week for a great dinner that left almost no leftovers!

Bacon Wrapped Honey Pork Tenderloin


Pre-heat oven to 375

1 pork loin (thawed)—season with S&P

 ¼ cup of honey

2 TBSP EVOO

2 TBSP OJ

½ TSP Thyme

½ Cup Chicken Broth

3 Slices bacon

In a bowl mix honey, EVOO, OJ, Thyme and then spread over seasoned pork loin.

Once in roasting pan add chicken broth.

Place 3 slices of bacon over the top of the loin

Cook until internal temperature is 145-150 degrees about 45-60 minutes.

Baste frequently

Strain juices into sauce pan and reduce until slightly thickened (I added a rue of milk and flour to thicken it up into a gravy consistency. 

Serve over sliced pork

I served with mashed potatoes and green beans

Enjoy!!