I have challenged myself to start making some of the recipes in the magazines I get in the mail. Most people get a subscription to a food magazine for cooking purposes but I get them for the articles and pictures. Change is good right?
I have two recommendations for you this week from Everyday Rachael Ray March issue. The Orzo Risotto with Spring Greens was very easy and yummy. In the magazine it is presented as a main dish but I would recommend it as a side dish to a protein. We just didn't find it filling enough for a main dish. The next time I make it I plan to add more cheese. (We love cheese!)
The Chicken with Wine recipe was a hit with Liam and I but Mike just found it "ok". I do think this one lacked a little something but it could be because I didn't have the shallot the recipe called for or any onion to substitute. Liam enjoyed it because it was sweet due to the red wine. This is supposed to be a lighter recipe for Coq Au Vin but I had to add some extra oil and butter because my mushrooms were dry. Over all though it was a winner with me.
The problem I have now is finding side dishes that pair well with my new recipes. RR doesn't give suggestions. I think I will shoot them an email and let them know what I think. Hope you enjoy these recommendations and please send me your favorite recipes to try.
Tuesday, March 29, 2011
Tuesday, March 22, 2011
The Great Cake Debate
Liam has agreed to cupcakes this year for his birthday party. As much as I would love to make a fun cake this year I just don't think Luci will give me the time I need. My current dilemma is whether to use a box cake mix or go from scratch.
All of the cakes I do are made with cake mix for a few good reasons. With a box cake the product is always consistent, predictable, light and moist. From scratch cakes can be very heavy and there is always the risk of it being dry. I don't have an issue using a box cake mix and let people know what I use.
Last year when my old pal Deanna came to visit, she brought me the Martha Stewart Cupcake cookbook. My plan was to work my way through the cookbook but I have yet to make one recipe! I am very disappointed with myself because there are so many awesome recipes.
I am thinking of going through and choosing a recipe for Liam's party and giving it a run through. Fingers crossed I get a chance to do a little baking.
Tuesday, March 15, 2011
Birthday Prep Has Begun!
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Sunday, March 13, 2011
Gooey Butter Cake
If you have never heard of or tasted Gooey Butter Cake you are missing out! I had seen Paula Deen make GBC on her show but never got around to looking up the recipe. Then, one Saturday morning at the Farmer's Market in Pensacola, I found heaven! A local bakery was selling Gooey Butter Cake and after having a sample I knew I was in trouble!
Paula's recipe for Double Chocolate GBC was recently published in The Food Network Magazine's Jan/Feb 2011 issue. It's super yummy and I would recommend you make it for your next potluck. The recipe is super easy and made with ingredients you probably already have on hand.
Last week I had my girlfriends over for bunch and decided to make a Vanilla GBC. I know there is a recipe out there but since I already had to chocolate recipe I winged it. Here's the recipe*:
Active: 20 min | Total: 1hr (plus cooling) | Serves: 20 to 24
1 18.25-ounce yellow cake mix
3 large eggs
1 C. (2 sticks) unsalted butter, melted, plus butter for the pan
1 8-ounce package cream cheese, at room temp
1/2 vanilla bean (I only used half because it's so expensive for me to get here but I am sure using the whole bean would just make it even better!)
1 16-ounce box confectioners' sugar
1 tsp. vanilla extract
Whipped cream, for topping (I made home made and did not sweeten it much at all since the cake it very sweet)
1. Preheat oven to 350. Lightly butter two round cake pans (I use disposable. The original recipe calls for a 9-by-13 baking pan. Use what you like)
2. In a large bowl, combine cake mix, 1 egg and 1/2 cup of melted butter. Stir until well blended. Pat the mixture into the pan and set aside. ( I do this step in my mixer bowl so I don't dirty so much stuff.)
3. In the bowl of a stand mixer fitted with paddle attachment beat the cream cheese until smooth. Add the remaining 2 eggs and the vanilla bean and beat until well mixed. Reduce speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 C. melted butter and the vanilla extract. Beat until smooth. Spread the filling over the batter in the pan.
4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream.
I use the two pans so I can share one and eat the other. The recipe makes 20 to 24 servings.
* I do not claim to have created this recipe.
Paula's recipe for Double Chocolate GBC was recently published in The Food Network Magazine's Jan/Feb 2011 issue. It's super yummy and I would recommend you make it for your next potluck. The recipe is super easy and made with ingredients you probably already have on hand.
Last week I had my girlfriends over for bunch and decided to make a Vanilla GBC. I know there is a recipe out there but since I already had to chocolate recipe I winged it. Here's the recipe*:
Active: 20 min | Total: 1hr (plus cooling) | Serves: 20 to 24
1 18.25-ounce yellow cake mix
3 large eggs
1 C. (2 sticks) unsalted butter, melted, plus butter for the pan
1 8-ounce package cream cheese, at room temp
1/2 vanilla bean (I only used half because it's so expensive for me to get here but I am sure using the whole bean would just make it even better!)
1 16-ounce box confectioners' sugar
1 tsp. vanilla extract
Whipped cream, for topping (I made home made and did not sweeten it much at all since the cake it very sweet)
1. Preheat oven to 350. Lightly butter two round cake pans (I use disposable. The original recipe calls for a 9-by-13 baking pan. Use what you like)
2. In a large bowl, combine cake mix, 1 egg and 1/2 cup of melted butter. Stir until well blended. Pat the mixture into the pan and set aside. ( I do this step in my mixer bowl so I don't dirty so much stuff.)
3. In the bowl of a stand mixer fitted with paddle attachment beat the cream cheese until smooth. Add the remaining 2 eggs and the vanilla bean and beat until well mixed. Reduce speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 C. melted butter and the vanilla extract. Beat until smooth. Spread the filling over the batter in the pan.
4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream.
I use the two pans so I can share one and eat the other. The recipe makes 20 to 24 servings.
* I do not claim to have created this recipe.