Cake Batter Chocolate Bark I don’t think I’ve ever been so excited to share a recipe with you. Or to lick a bowl. The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix. All you must do is whisk it well into the melted white chocolate. The truth is, I’ve never been much of a “bark” person. After laying on the couch slurping butter-soaked shrimp scampi, plowing through a bag of m&m’s and watching 7 hours of Lifetime television, I had my answer: cake batter. And I didn’t want to just make white chocolate bark. Did you know I have an obsession with sprinkles? I’d put them on everything if I could. Cake Batter Chocolate Bark 6 ounces high quality dark chocolate (I used Lindt 70%) 12 ounces high quality white chocolate (I used Lindt) 3 teaspoons yellow cake mix sprinkles of your choice (at least 3 tablespoons worth or more) Melt dark chocolate either in the microwave or a double boiler. Melt while chocolate. Once set, break into chunks.
Crockpot Beef Stew Recipe I married a meat and potatoes guy. Which is kind of crazy because when we met and were married he was a vegetarian, he had been for 5 years until on our honeymoon in Hawaii when he had a bite of fish. And even then he didn’t come home & dive into meat. But deep down lurking beneath the surface was a meat eater. However, he does like a hearty beef stew with all it’s fine fixins. What You Need: 1.5 lb Beef Stew Meat 1/4–1/2 Cup Flour 2 Cloves Garlic (minced) 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1 Teaspoon Paprika 2 Bay Leaves 2 Teaspoons Worcestershire Sauce 1/2 Cup Red Wine 2 Cups Beef Broth 2 Large Russet Potatoes (cubed) 1 yellow onion (finely diced) 5 Carrots (cubed) How to Put it Together: Place meat in a large plastic bag. After this take your finely diced onion and put it in the same skillet, with 1 tablespoon olive, and cook so your onions are translucent. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 5 to 6 hours.
Lasagna Cupcakes I know it’s been a while since I’ve posted. As much as I like staring at Oreos engulfed in peanut butter cookies, I’m sick of staring at those things. But since it’s been almost two weeks since I’ve posted, I feel like I need to break the silence. It’s a little awkward. Like running into someone you went on a date with two weeks ago and haven’t talked to since the date. So hi, I’m here. It’s not like I haven’t been cooking. So to make up for my silence and guarantee we have second date, I’m sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog. These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture.
Southern Style Vinegar-Based Pork BBQ (Slow Cooked) If I made it….it’s easy. This is a combination of about 5 different recipes plus a few of my own additions based on how I remember my favorite Spoon’s BBQ in North Carolina! Make sure to set aside a long period of time for the slow cooker….it takes about 9 hours total. Ingredients: 4 lbs of pork roast (or I use 2 2lb pork roasts) 2 white or yellow onions 2 cups of apple cider vinegar 2 cups of apple juice 1 tsp of liquid smoke 1 tsp crushed red pepper flakes 1/2 tsp cayenne pepper 2 tsp brown sugar 1/2 a bottle of regular/classic BBQ sauce (about 9 oz) (read more after the jump) Cut up both onions. Place half the onions in the bottom of the slow cooker or crock pot. Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions. Set the slow cooker to cook on low for approximately 6 hours. Shred the roast and add it back to the slow cooker. Pour over the shredded pork and cook on low for another 2 hours.
Veal Artichoke Ragout I’m currently in a mad, passionate love affair with artichokes. This happens to me sometimes. I go for these long stretches without having anything to do with an artichoke, and then I see one across a crowded room and something comes over me. Hello, handsome. Now before you get the wrong idea, I didn’t exactly use that dashing specimen in the picture. Plus it has artichokes. Ingredients Olive oil 3 onions, chopped 3 cloves minced garlic 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes 3 tablespoons flour 1 1/2 cups beef broth 1 cup white wine 3 tablespoons tomato paste Juice of one lemon 1 bay leaf 1 teaspoon chopped fresh rosemary Pinch thyme Freshly ground black pepper 1 package frozen artichoke hearts, defrosted Grated lemon peel from one lemon 1/2 cup chopped fresh parsley Directions 1. 2. 3. 4. 5.
lobster bisque « these days A yummy lobster bisque. Lobster Bisque 2 lbs whole lobster 2 shallots, chopped 1 stalk celery, chopped 2 carrots, chopped 2 cloves garlic, minced 4 tbs unsalted butter 2 tbs tomato paste 2 cups water 2 bay leaves 5 sprigs thyme (one sprig de-stemmed, reserved for garnish) 5 peppercorns 1/2 tsp cayenne pepper 1/2 tsp paprika white wine (chardonnay) 1/2 cup cognac 1 cup heavy cream salt and pepper olive oil Steam the lobsters for about 15 minutes or until almost cooked. Sauté shells in a large pot with a few tablespoons of olive oil. Place one lobster tail in each warmed bowl and ladle in soup.
Chili & Cheese Macaroni Comfort food is always welcome on the table. In our house, we love macaroni and cheese along with the different variations. To prove it, I shared 12 mac & cheese recipes along with a version using buttermilk not too long ago. So here's another version to add to our growing list of mac & cheese variations. Chili & Cheese Macaroni recipe slightly adapted from Cook's Illustrated table salt 1/2 pound elbow macaroni (about 2 cups uncooked pasta) 3 tablespoons vegetable oil 1 1/2 pounds ground beef (85% lean) 2 medium onions, chopped 1 red bell pepper, stemmed, seeded and chopped 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes 1 tablespoon light brown sugar 12 oz Colby Jack cheese, shredded (about 2 1/2 cups) Preheat the oven to 400 degrees. Bring 4 quarts water to a boil in a large pot over high heat. Using the same large pot, wipe dry and heat over medium heat.
Stuffed Breakfast Bubble Biscuits Stuffed Breakfast Bubble Biscuits I don't know about you but I am NOT a morning person. Someone always wakes up about 6:00am and I usually drag myself out of bed around 7:00 (not by choice). Then all the questions start before my head even clears. Where's the brush? This is me in the morning (except for I'm not a man and I usually don't have a flower) I have been on kind of a Biscuit kick lately because there are so many great ideas! Here are the items you will need for the "basic" Stuffed Breakfast Bubble Biscuits. Ingredients Pillsbury Buttermilk Biscuits - I used 2 1/2 cans out of a small 4 pack Shredded Cheese (I had Mexican style on hand) Frozen Shredded Hash Browns 1 package of Cooked Bacon 6 Scrambles Eggs One Egg for top of Biscuits Cook your bacon until crisp so it will break easily into pieces. Cook the eggs and have the shredded cheese ready. Stretch out one of the biscuits, don't be afraid. Put a little bit of Hash Browns, Bacon, Scrambled Eggs and Cheese on top. Tasty Tasty. Dori
Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes:
New England (is there really any other kind?) Clam Chowder « picky eatings This weekend we had my sister in law and brother in law (and nephew) over for dinner. I was asking my husband what we should have, as nothing was really coming to me. “Chowder,” he said. Well, I like a good challenge (probably why I joined daring bakers), and I like to make things from scratch. So I took to the internet, looking for good chowder recipes. Finding a good recipe that used fresh clams, and that was thick and hearty (there is nothing I love more than thick and hearty chowder) was definitely a challenge. I went back to a cookbook my mom always used, The New Basics Cookbook, and adapted their recipe. Did I mention that if you’re on a diet, this is not the chowder for you? Place the clams in a large soup pot along with the 2 cups (or more, for a steamer) water. Remove the clams from their shells, and coarsley chop them. Strain, reserve the broth. Add the butter and onions, and cook, stirring, until the onions are wilted, about 10 minutes. Like this: Like Loading...
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.