Caramel Mocha Truffle Cupcakes–Can You Say Yum!

For these cupcakes, I altered the recipe for Caramel Lightning Cake from The Joy of Cooking (75^th Anniversary Edition), by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker.

For truffle filling:
1 ½ cup semisweet chocolate chips
¼ cup flavored creamer (I used eggnog flavor, but any would be great) or half-and-half
10 large marshmallows

Begin melting chocolate chips in 30 second increments in microwave, stirring thoroughly after each interval.  As chips begin to melt, stir in creamer and marshmallows and continue to heat. Stir carefully until blended.  Set in refrigerator to cool.

Whisk together in a large bowl (I use my stand mixer)
1 ½ cups flour (we often use half whole wheat):
½  cup sugar
½ cup dark brown sugar
1 ½ tsp baking powder
½ tsp salt

Add in and continue to blend:
2 large eggs
1/2 cup milk
1 Tbsp espresso powder
1 Tbsp coffee liqueur (optional)

Beat in and continue to blend until light and airy (about 3 minutes, stopping to scrape down bowl halfway):

½ cup salted butter, softened

Fill cupcake cups ½- ¾ full (I use a large ice cream scoop).  Carefully place a small scoop, approximately ½ tsp, of the ganache onto each cupcake, trying not to drop it to the bottom.

Bake at 375 degrees for approximately 16 minutes, watching carefully.

Allow to cool and frost with:

Espresso Mocha Buttercream
2 sticks (1 cup) salted butter
3 ½ cups confectioner’s sugar
2 Tbsp dark cocoa
1 tsp coffee liqueur (optional)
Beat until light and fluffy.

Cream of Vegetable Soup

Choose the vegetable of your choice and make homemade soup tonight!

1/2 cup butter
1/4 cup flour
2 cups milk or half and half
3 cups chopped veggies  (carrots, broccoli, celery, potatoes, cauliflower, etc.)
1 large onion
1 tsp salt and pepper
2 cups chicken broth

Melt butter.  Add onion and saute.  Slowly add flour, salt and pepper, stirring until well combined.  Slowly add milk.

Meanwhile, in a separate pan, cook the vegetable in the chicken broth.  When the vegetables are cooked through, combine with the milk mixture.

If you want a smooth soup instead of a chunky one, process everything together in a blender or food processor before serving.  I often double this recipe to have leftovers.

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Chocolate Kisses Coffee Cake

We all know any recipe that includes a bag of Hershey Kisses is going to be a keeper.

This is one of those recipes.

I’ve had it so long I’ve forgotten exactly who gave it to me although I know it was a co-worker years ago. When I brought it out earlier in the month and made it for breakfast my kids just about had a fit (that’s Southern for real excited). It was their first time to eat a chocolate coffee cake.

If you’re looking for a wonderful Valentine’s breakfast / brunch coffee cake, give this one a try. You can easily adapt this coffee cake to the size you want it to be. For a coffee cake that fills your bundt pan, double this one.

Chocolate Kisses Coffee Cake
16 Hershey Kisses
1 can of refrigerated biscuits (8 count)
1/2 stick melted butter
Cinnamon to sprinkle
Powdered sugar to sprinkle

Remove Hershey Kisses from wrappers. Divide each biscuit dough in half to create 16 biscuit pieces. Flatten dough and put one Hershey Kiss in the center and wrap dough around it. Make sure the dough seals good so the chocolate does not seep out. Put each ball into a sprayed bundt pan. Drizzle melted butter over coffee cake and sprinkle with cinnamon to your taste.

Bake for 15 minutes or until biscuits are brown in a 350 degree oven.  Allow to cool for a few minutes then turn out onto a serving plate. Sprinkle with powdered sugar.

Enjoy biting into the flaky biscuit dough to find warm melted chocolate.

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Fondue

Peanut Butter Fondue
1 cup smooth peanut butter
1 cup canned milk
1/3 cup honey (if the honey is very thin, add less milk)
Stir together and serve with bananas and apples.  The texture changes if it is made in advance, so plan on making it just before serving.

Chocolate Fondue
1 – 28 oz pkg chocolate chips
1 cup margarine (butter burns too quickly)
Place in a double boiler and melt.  Do not boil because it will turn a dull brown and then get lumpy.   To serve in a fondue, once it is melted pour into fondue pot and keep the burner under it at medium.  Stir frequently to keep it smooth.

Fruit Fondue Dip
1 pkg instant vanilla pudding prepared according to package instructions
1 cup whipping cream – whipped
2 tbsp orange concentrate
Fold everything together.  Pour into a fancy dish.  Put the dish onto the center of a large platter and surround the dish with fruit slices and cubes.

Extra Easy Chocolate Fondue (my personal favorite)
Buy one jar of your favorite sundae toppings.  Heat it in the microwave according to package instructions.  Pour into the fondue pot and keep warm with the burner on medium.  Stir occasionally.

Cheese Fondue
1 pkg cream cheese
2 tbsp butter
1 cup cream
2 tsp dry mustard (optional)
1 tsp Worcestershire sauce (optional)
2 cups cheddar cheese
Parmesan Cheese to taste
In a saucepan melt butter with cream cheese and cream.  When melted and smooth, mix in mustard and Worcestershire sauce.  Add shredded cheddar cheese until just melted.  Do not over-heat.  If you like a thicker consistency, add Parmesan cheese to thicken.  Keep heating until Parmesan cheese is completely melted.  Pour into fondue pot and keep warm over medium burner.  Stir occasionally.

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Sugar Cookies for Valentine’s Day

Cake and cookie designer Ally Plummer shares her recipe for sugar cookies today that’s perfect for a Valentine treat.

To add elegance to sugar cookies, frost and monogram with your Valentine’s initial. This is a wonderful gift idea for neighbors.  Attach a note that says, “We are blessed to have you as neighbors.”

2/3 cup shortening, 3/4 cup sugar, 6 ounces butter at room temperature (1 1/2 sticks), 1 egg, 1/4 teaspoon vanilla, 1/2 teaspoon baking powder, 3 1/2 cups flour

Mix dough and chill in fridge for at least two hours. Roll dough to a 1/4″ thickness with a floured rolling pin. Use cookie cutters of choice. Bake cookies at 350 degrees for 20 – 25 minutes.

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Fiesta Cheesecake

It may say cheesecake, but don’t let the name fool you–this is not a dessert, it’s actually a dip. Lovely to look at and marvelous to eat, Fiesta Cheesecake is perfect for a tailgate party or a nice buffet table. My mom made Fiesta Cheesecake for the first time years ago for my brother’s wedding reception. It was such a hit that by the time I got to it, it was all gone!

Mom makes Fiesta Cheesecake in a heart-shaped springform pan, but you can certainly use a round a one if you prefer. The heart-shape pan would make it perfect for a valentine get-together this month. By the way, this recipe easily feeds a crowd. Serve with tortilla chips and salsa on the side.

Fiesta Cheesecake
Wilma Kitchens

1 1/2 cups finely crushed tortilla chips
1/4 cup butter, melted
2 (8 ounce) cream cheese, softened
2 large eggs
2 1/2 cup (10 ounce) shredded Monterrey Jack cheese with peppers
1 (4.5 ounce) can chopped green chilies, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup of each: chopped green bell pepper, yellow bell pepper, red bell pepper
1/2 cup chopped green onions
1 medium tomato, diced
1 small can of sliced or chopped black olives, drained

Press tortilla chips and butter into a greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool.

Beat cream cheese, eggs (one at a time), cheese, chilies, and ground pepper. Pour into pan. Bake at 325 degrees for 30 minutes. Cool.

To save for later: wrap in Saran wrap followed by aluminum foil and freeze for up to three months. When you are ready to serve, let it thaw in the fridge.

To serve: Spread sour cream on top and top with green, yellow, and red chopped bell peppers and chopped green onions. Sprinkle chopped or sliced black olives on top. Serves 25.

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Lemon Bright Potatoes

A new restaurant opened up this summer near us, The Diner at Sugar Hill.  A favorite side dish of mine is their lemon potatoes. While their potatoes reign supreme, this copy-cat version comes very close.

As workout guru Denise Austin says in her commercials for Idaho potatoes–they are healthy and just 150 calories. Of course that’s plain and we all know plain potatoes just don’t cut it. Lemon potatoes are surprisingly simple and yes, healthy when you consider there is not a pound of butter in the recipe. The lemon adds a brightness and complimentary flavor that makes them unique. Lemon Bright Potatoes go great with chicken, beef, and pork–love them with citrus pork.

Lemon Bright Potatoes

3 to 4 baking potatoes (I allow one potato per person), Extra-virgin olive oil, 1 lemon, Sea Salt, fresh cracked pepper.

Peel potatoes. Cut each potato into four wedges.

Place in baking dish. Toss in olive oil, sea salt, and pepper to taste. Squeeze juice of one lemon over potatoes and toss again.

Reserve lemon halves. Cover baking dish with aluminum foil and bake at 350 degrees until soft. If you like them a bit crispy, uncover and bake. Remove from oven and squeeze lemon over potatoes again (there’s always a bit more juice left) and toss before serving.

Cuban for Dinner

My family of picky eaters fell in love with Cuban food last year. From black beans and rice, plantains,  to traditional Cubano sandwiches, we love our Cuban. Imagine my surprise when a friend shared a recipe for Cuban pork that looked easy for this culinarily-challenged gal to make.

I popped the roast in the oven when I realized I had not read the instructions far enough to know it was (originally) a crockpot recipe. Looking down the barrel of a 6 o’clock dinner time I knew that was not happening. It was probably a good thing because the aroma of  the cooking roast was irrestible.  Be forewarned–your entire home will fill with the most exotic sweet citrus aroma. Do not be surprised if all the neighbors find their way to your door!

The original recipe appeared in November 2009’s  issue of Food Network Magazine and is called Slow-roasted Pork with Citrus and Garlic. My adaption skips the 48  hours of marinating and leaves out a few ingredients since  I used what I had on hand. If you’re a by-the-book cook ,you’ll want to check out their recipe. If you’re more like me, you’ll love playing around with this recipe and adding more or less of some spices and throwing in a few of your favorites to create your own signature version.

Citrus Pork

1 large Boston butt pork shoulder

For Rub:
10 cloves of garlic, 2 tablespoons of either dried or fresh oregano, 1 1/2 tablespoons fresh or dried thyme, 2 teaspoons cumin seeds, 4 bay leaves (fresh or dried), 2 tablespoons Sea Salt, 1 teaspoon fresh ground pepper.

For Marinade:
Juice of 2 oranges with halves reserved, juice of 4 lemons with halves reserved, juice of 2 limes, 1/4 cup Worcestershire, 3/4 cup extra-virgin olive oil, 3 onions thinly sliced.

*Place roast in a large roasting pan.

*Grind the garlic, oregano, thyme, cumin, bay leaves, salt, and pepper together. No fancy kitchen gadget? Chop up the garlic and herbs (if you used fresh) then mix with salt and pepper.

* Make cuts into the pork and rub your ‘rub’ in.

* Cut all the lemons, limes, and oranges in half and squeeze the juices into a bowl. Set your citrus halves aside for later. Pour in the Worcestershire and olive oil and stir. Pour over your roast.

* Thinly slice one onion and put rings on roast.

* Cook covered with aluminum foil in a 350 degree oven for an hour. After an hour add remaining sliced onions to top of roast and several of your citrus halves around it. Take foil off at this point and continue cooking for another 30 to 45 minutes or until meat is nice and brown and done all the way through.

If you have leftovers this will freeze wonderfully in a Zip-loc freezer bag for another dinner or lunch.

Cheryl’s Christmas Salad

Preparation Time: 15 minutes

Salad Dressing:
6 Tbsps olive oil
2 Tbsps white vinegar
1/2 tsp pepper
1/2 tsp salt
2 Tbsps apple juice concentrate

Salad:

1 avocado, chopped
1 stick celery, washed and chopped small
6 cups torn spinach leaves or 1 bag (10 oz) washed spinach leaves
1/2 cup dried cranberries
1/2 cup almonds, slivered (optional: roast in a saucepan for 7 min. with 2 tsp apple juice concentrate)
1 tomato, washed and chopped or 15 cherry tomatoes
red apple, washed, cored, and chopped small
green apple, washed, cored, and chopped small

Whisk oil, vinegar, apple juice concentrate, salt, and pepper in a small, deep bowl. Toss remaining ingredients in a large bowl. Pour dressing over salad to coat. Serve on pretty Christmas plates.

Spider Cookies

1 6 oz. bag chocolate chips

1 6 oz. bag butterschotch chips

1- 12 oz. bag of chow mein noodles

1 cup peanuts (optional)

Melt chips together, add chow mein noodles, and heap on wax paper until hardened.

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