The Open Pantry

Flower and Butterfly Birthday Cake

2012-01-19T21:52:00.000-08:00

I have been crazy busy with work . . . so here is a cake I made last week for a darling little girls first birthday!!! I have to say . . . if you have never made your own marshmallow fondant it is crazy easy to make and work with . . . plus it is super cheap and tastes WAY better than the box mixes!

Chicken Peanut Curry with Baby Corn

2012-01-13T19:32:00.000-08:00

We love anything at our house that has a little heat and spice to it . . . so curry is always a favorite! I loved the addition of baby corn in this recipe and the garam masala made it amazing!
Chicken Peanut Curry with Baby Corn
Recipe by: Emily

1 lb Chicken- boneless and skinless, cut into bite sized pieces, I used thigh meat
1 Tbsp Canola Oil
1/2 cup Red Onion, chopped
1/3 cup Peanut Butter
1 can Baby Corn, drained
1/2 can Evaporated Milk
1 tsp Garam Masala
1 tsp Chili Garlic Paste
1 cup Chicken stock
1 clove Garlic, minced
1 tsp Ginger, minced

1.Heat one tablespoon of canola oil in a large skillet to over medium high heat. Add the chicken and onion and cook for 5 minutes until the chicken begins to brown and the onions are translucent. Lower the heat to medium-low and add the garlic, ginger, garam masala, and chili garlic paste and cook for one minute.

2. Add the peanut butter and chicken stock to the chicken and simmer for 5-7 minutes or until the stock has reduced down and is thick. Add the baby corn and evaporated milk and simmer until the sauce thickens and becomes creamy. Taste for seasoning and add salt and/or more chili garlic paste if desired. Serve over cooked rice and garnish with roasted peanuts. Enjoy!

Mushroom and Clam Spaghetti

2012-01-10T06:01:00.000-08:00

This dish is simple and fast to make . . . and is also a favorite or mine. I love the combination of the clams, mushrooms, garlic, and shallots. I think this is a salute to my stuffed mushroom recipe in the from of pasta . . . it would be good with toasted bread crumbs topping it off too.Mushroom and Clam Spaghetti
Recipe by: Emily

1 Package Spaghetti
8 0z Mushrooms, sliced
2 cans Chopped or Minced Clams
1/3 cup Shallots, minced
2-3 cloves Garlic, minced
2 Tbsp Parsley, chopped
3 Tbsp Butter
Salt
Pepper

1. Cook spaghetti according to package directions until just al dente. Drain and reserve 1/2 cup of pasta water.
2. Heat a saute pan over medium-high heat and melt 2 tablespoons of butter then add the chopped shallots and mushrooms to pan. Cook the shallots and mushrooms for 6-7 minutes, until translucent. Add the garlic and 1/2 teaspoon of salt to the shallots and cook for another minute. Add the clam juice from the canned clams. Allow the shallot mixture to reduce to 1/3 then add the cooked spaghetti to the pan. Toss to coat and add the remaining butter, clams, parsley, and salt and pepper to taste. Add some of the pasta water if needed then serve. Garnish with Parmesan cheese if desired. Enjoy!

Spicy Turkey-Spinach Lettuce Wraps

2012-01-07T09:31:00.000-08:00

I just can't get enough of lettuce wraps lately!!! They are so fast and easy to make, fun to eat and delish!!! You can also add mushrooms, water chestnuts, bamboo shoots, . . . whatever you have on hand that you think will be tasty to the dish!
Spicy Turkey-Spinach Lettuce Wraps
Recipe by: Emily

1 lb Ground Turkey
2 tsp Sesame Oil
2 tsp Canola Oil
1-2 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
2 cups Baby Spinach
1/2 cup Carrots, shredded or minced
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste, carrots and green onions to the wok. Cook for 1 minute, add the ground turkey. Cook until the turkey is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, and spinach. Toss together, cook for 1 more minute and remove from heat. Serve turkey mixture with red lettuce leaves as wraps and top with spicy/sweet soy sauce and peanuts. Enjoy!

To make wraps scoop about 1 tablespoon of filling into a lettuce leaf, drizzle a little spicy sweet soy sauce over the turkey and sprinkle with chopped peanuts, fold lettuce over meat and eat!

Spicy/Sweet Soy Sauce

1/3 cup Low Sodium Soy Sauce
3 Tbsp Brown Sugar
1-2 tsp Garlic Chili Paste

Bring to a boil and simmer for 2-3 minutes. Serve.

Black Pepper Beef

2012-01-04T17:40:00.000-08:00

This is a great dish to enjoy for a wonderful new year!!! I am holding out that this year will be marvelous and filled to the brim with tasty recipes and lovely days! I hope that you and yours had/have a wonderful new year! Happy Cooking!
Black Pepper Beef
Recipe by: Emily

2 Tbsp Canola Oil
1 lb Rib eye Beef, sliced thin
1 tsp Cornstarch
2 Garlic cloves, minced
1 Onion, sliced
2 Cups Sugar Snap Peas
2 Tbsp Brown Sugar
2 tsp Soy Sauce
2 Tbsp Oyster Sauce
2-3 tsp Freshly Cracked Black Pepper

1. Toss the sliced beef in a bowl with the cornstarch to coat. Heat the 1/2 tablespoon of oil in a wok over medium high heat. Cook the beef in the oil in 2 batches for 2-3 minutes and set aside in a bowl.
2. Add 1 tablespoon of oil to the wok and add the garlic and onions, cook for 2 minutes then add the sugar snap peas. Cook for 2-3 minutes then set aside with the beef.
3. Add the brown sugar, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil and allow to reduce for 2-3 minutes. Add the beef and vegetables to the wok and toss in the sauce and cook for another 2-3 minutes. Serve over rice. Enjoy!

Chicken and Shrimp Pad Thai

2011-12-29T15:27:00.000-08:00

We love Pad Thai!!! It is a must when we go to any Thai restaurant so I had to try my hand at it at home . . . and it was awesome and easy breeezy to make!
Chicken and Shrimp Pad Thai
Recipe by: Emily

1/2 lb Chicken Tenders, thinly sliced
1/3 lb Shrimp, chopped
8 oz Thick Rice Noodles
3 Eggs, beaten
2 tsp Canola Oil
1 tsp Sesame oil
1 Tbsp Garlic, chopped
1 tsp garlic Chili Paste, add more if you like it spicy
4 Green Onions, chopped
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
3 tsp Brown Sugar
2 cups Bean Sprouts
1/4 cup Peanuts, chopped
1/3 cup Cilantro, chopped

1. Soak the noodles in hot water for 20 minutes, until soft. Drain and set aside.

2. Mix the fish sauce, lime juice, and brown sugar together in a bowl and set aside.

3. Heat a wok over medium high heat, add canola oil, sesame oil, garlic, chili paste and green onions. Cook for 1 minute then add the chicken. Cook for 3-4 minutes, until chicken is no longer pink. Add the chopped shrimp and cook for another 2-3 minutes. Add the bean sprouts and noodles and toss well with the shrimp and chicken.

4.Clear a well in the middle of the noodles and pour the eggs in. Scramble the eggs in the well and then break up and mix with the noodle mixture. Add the fish sauce/ lime juice mixture to the noodles and toss to coat. Cook for 1-2 more minutes then sprinkle with cilantro and peanuts. Enjoy!

Cheesy Turkey Meatballs with Rosemary Marinara Sauce

2011-12-23T17:49:00.000-08:00

I love the flavor of turkey and rosemary together. They compliment each other so well with the flavorful rosemary adding a bit of a lift to the fairly uneventful ground turkey. This is a great dish to whip up for your fam while finishing wrapping gifts, or going over lists or just wanting to feed the fam some good and easy cooking . . . and then crash on the sofa with a good movie!
Turkey Meatballs
Recipe by: Emily

1.5 lbs Ground Turkey
2 Eggs
2 slices of Bread
1/2 cup milk
1/4 cup Parmesan Cheese, grated
2 Tbsp Parsley, chopped
1 tsp Salt
1/2 tsp Pepper

1. Soak the bread slices in the milk in a large bowl. Add the ground turkey, cheese, eggs, parsley, salt and pepper. Combine ingredients and roll into 1 inch meatballs and place on a baking sheet. Bake meatballs in a 425 degree preheated oven for 10-12 minutes. Serve over pasta with Rosemary Marinara Sauce. Enjoy!

Rosemary Marinara Sauce
Recipe by: Emily

1 large Onion, chopped
2 14 oz cans diced Tomatoes
2 cloves Garlic, minced
2 Tbsp Olive Oil
2 Tbsp Tomato Paste
1-2 tsp Sugar
1 tsp dried Basil
1 Tbsp Balsamic Vinegar
1/2 tsp dried Rosemary,minced
Freshly Cracked Black Pepper
Salt

1. Heat the Olive oil in a medium sauce pan over medium high heat. Add the chopped onion and 1 teaspoon of sugar. Cook onions for 4-5 minutes or until they begin to lightly brown. Lower heat to medium low and cook for 5-6 minutes, stirring occasionally.

2. Add the diced tomatoes with juice, 1 tablespoon of vinegar, minced roasted garlic, 1/2 teaspoon of pepper, 1 teaspoon of salt, dried basil, rosemary and tomato paste to the onions. Lower heat if needed and simmer for at least 30 minutes stirring occasionally.

3. After simmering, taste sauce and season with salt and pepper. Serve over your favorite pasta! Enjoy

Pork Won Tons

2011-12-19T10:28:00.000-08:00

These were incredibly flavorful and easy to make . . . a perfect finger food appetizer for any party. I had never made my own won ton dough before . . . and it was easy and fast to whip out.
Pork Filling
Recipe by: Emily

1 tsp Sesame Oil
1tsp Canola Oil
1 lb Ground Pork
2 Cloves Garlic, minced
1-2 tsp Garlic Chili Paste
2 tsp Ginger, Pureed
2 Green Onions, Minced
1 Tbsp Hoisin Sauce
2 Tbsp Honey Roasted Peanuts, chopped
2 Tbsp Cilantro, chopped
1 tsp Brown Sugar

1. Heat the oils in a wok or skillet over medium high heat. Add the garlic, ginger, green onions, and chili paste. Cook for 1 minute then add the ground pork. Use a fork to break up the pork into a fine crumb. Once pork has browned add the hoisin sauce, peanuts, cilantro, and brown sugar. Cook for 1 more minute and remove from heat.

2. Roll out half of the won ton dough very thin. Cut dough into 4 inch square. Place 1 1/2 tsp of pork filling in the middle of each square. Lightly brush 2 the edges of of each won ton square with water. Fold one corner of the dough over the filling to the opposite corner and seal over filling by pressing dough tightly. They should form a triangle.

3. Deep fry the won tons in oil until lightly browned on each side. Serve with dipping sauce and enjoy!

Dipping Sauce

1/2 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
1 Green Onion, minced
1/2 tsp Ginger, minced
1 tsp Garlic Chili Paste
2 tsp Rice Wine Vinegar

Heat Sauce to dissolve sugar. Serve with Won tons

Won ton Wrapper Dough

1 Egg
6 Tbsp Water
2 cups Flours
1/2 tsp Salt

Combine all ingredients in a bread mixer or food processor. Add more water 1 teaspoon at a time as needed to make a firm but elastic dough. Allow dough to rest covered for 15 minutes before using.

Pork Lettuce Wraps

2011-12-15T23:19:00.000-08:00

We have been having a bit of an Asian inspired menu this week at our home . . . I still have PLENTY of recipes yet to come. These Pork Lettuce Wraps were awesome! VERY flavorful and fun to eat! I would make these again anytime!
Pork Lettuce Wraps
Recipe by: Emily

1 lb Ground Pork
2 tsp Sesame Oil
2 tsp Canola Oil
1/2-1 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
1 1/2 cups Bean Sprouts
1/2 cup Water Chestnuts, chopped
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste and green onions to wok. Cook for 1 minute, add the ground pork. Cook until the pork is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, chestnuts and bean sprouts. Toss together, cook for 1 more minute and remove from heat. Serve Pork mixture in lettuce cups garnished with cilantro and chopped peanuts. Enjoy!

Dipping Sauce

1/3 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
2 tsp Rice Wine Vinegar
1/2-1 tsp Garlic Chili Paste

Heat to dissolve brown sugar.

Shrimp Egg Foo Young

2011-12-14T00:50:00.001-08:00

My hubby LOVES eggs! He could eat them prepared almost anyway morning, noon or night. I on the other hand am not always so keen to dive into them. So to appease the both of us I came up with this recipe . . . and we both loved it!
Shrimp Egg Foo Young
Recipe by: Emily

1/4 Pound Shrimp, peeled, deveined, and chopped
1 1/2 cups Bean Sprouts
1/2 cup Onion, chopped
2 Green Onion, chopped
1/3 cup Water Chestnuts, chopped
1 tsp Canola Oil
1 tsp Sesame Oil
1 Clove Garlic, minced
1 Tbsp Soy Sauce
1 tsp Cornstarch
4 Eggs

1. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a non-stick skillet or wok over medium heat. Add the chopped onion and cook for 5 minutes, or until the onions begin to soften. Add the green onions and bean sprouts. Cook for another minute and then add the shrimp, and soy sauce, cook for another 2-3 minutes until the shrimp are just done. Remove from heat and sprinkle the cornstarch over the shrimp mixture, combine. Allow shrimp mixture to cool for a few minutes.
2. Beat the eggs in a bowl. Add the shrimp and veggie mixture. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Scoop 1/3 to 1/2 cup of the egg mixture into skillet. Cook each patty until the eggs are lightly browned and then flip over and cook the other side until lightly browned. Makes 4-6 servings. Serve with gravy and enjoy!

Egg foo Young Gravy

1 cup Chicken Stock
1 Tbsp Brown sugar
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Water

Combine the chicken stock, brown sugar and soy sauce in a sauce pan. Bring to a boil.
Combine the cornstarch and water together to make a slurry. Whisk the cornstarch slurry into the chicken stock and simmer until the sauce has thickened. Serve over Egg Foo Young.

Cheesy Leek and Ground Beef Soup with Soft Bread Bowls

2011-12-12T10:16:00.000-08:00

I had this soup in Germany on my mission many times. (Knorr actually makes a soup seasoning packet for it.) It was always a favorite and got me HOOKED on leeks!!! It is simple and straight forward to make. You can also add potatoes to it if you like but I like it how it is . . . keeping leeks as the star ingredient. My husband about melted over these bread bowls too . . . they are soft, easy to make and delish!
Cheesy Leek and Beef Soup
Recipe by: Emily

3 Leeks, chopped and cleaned very well
1 1/2 lb Ground Beef
1 - 1 1/2 cups Processed English Cheddar Cheese or cream cheese, or Velveeta etc.
4 cups Chicken Stock
1 cup Half and Half
1/3 cup Flour
1/4 cup Butter
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
Salt

1. Melt 2 tablespoons butter in a large pot over medium heat, add the leeks and 1/2 teaspoon salt. Saute the leeks until soft, add the ground beef to the leeks and brown. Once the beef is cooked through add 2 tablespoons of butter to the beef and sprinkle the flour over the beef and stir to coat. Add the garlic powder, black pepper, and chicken stock. Bring to a simmer and add the cheese and allow to melt and mix in with the stock. Simmer for a few minutes until the soup thickens. Turn off the heat and add the half and half. Check for seasoning and serve. Enjoy!

Soft Bread Bowls
Recipe by: Emily
3- 3 1/2 cups Flour
1/2 cup Warm Water
1/2 cup Warm Milk
1/4 cup Sugar
1 Egg
1/4 cup Vegetable Oil
1 tsp Salt
1 packet Yeast

1. Dissolve yeast in warm water and allow to sit for 5 minutes. Combine yeast mixture, milk, slat, sugar, egg, and oil in a mixing bowl and combine. Add 3 cups of flour to the mixture and mix with a bread hook until smooth. Add more flour if needed to make a soft, slightly sticky dough.
2. Oil a medium bowl and place dough in it to rise, flipping once in the oil to coat all sides of the dough. Cover the bowl with plastic wrap and allow dough to rise for 1 hour, or until the dough has doubled in size.
3. Cut dough into 4 equal pieces and form into balls, tuck the dough underneath to create a smooth ball.
4. Place dough balls on a lightly greased baking sheet and cover loosely with plastice wrap. Allow to rise again for 30-45 minutes, until doubled in size again.
5. Bake in a 350 degree preheated oven for 20-25 minutes, until golden. Cool and slice of the top and hollow out interior and fill with soup. Serve and enjoy!

Em's famous Stuffed Mushrooms

2011-12-09T19:40:00.000-08:00

These are a holiday tradition that everyone loves! I came up with this recipe a few years ago. I make these at Thanksgiving, for family gatherings and any and all holiday parties. They go fast and are so delicious!!! Make them a few hours ahead of time and refrigerate them until ready to bake.
Em's Famous Stuffed Mushrooms
Recipe by: Emily

2 lbs Mushrooms, medium sized
3 cans Minced or Chopped Clams
2 cups Italian blend shredded cheese
1/2-3/4 cup Dry Italian Bread Crumbs
1/3 cup Minced Onion
2-3 tsp Parsley, chopped
Salt
1/4 tsp Pepper
1 Tbsp Butter

1.De-stem and clean the mushrooms. Chop the mushroom stems. Melt 1 tbsp of butter in a saute pan over medium heat. Saute the mushrooms and onion for a few 5-7, until the onions are translucent and then add the juice from the clam cans. Reduce clam juice to a quarter of the juice. Add clams, chopped parsley and 1/4 teaspoon pepper. Cook for 1 minute, remove from heat then add enough bread crumbs to absorb clam juice but not dry out the mixture. Add 1 1/2 cups of the shredded cheese and mix with a fork. Taste and season with salt if needed. Stuff the mushroom caps with the clam mixture then top each mushroom with remaining shredded cheese. Bake in a preheated 350 degree oven for 15-20 minutes or until cheese is bubbly and lightly browned. Serve hot and enjoy!

Porcupine Meatballs

2011-12-07T09:22:00.000-08:00

I loved it when I was a child and my mom made porcupine meatballs . . . I thought it was the coolest thing how the rice made the meatballs look like little porcupines once they were cooked . . . these are a great little appetizer for a holiday party. Once the meatballs are baked you can transfer them to a crock pot to simmer in the sauce as well.Porcupine Meatballs
Recipe by: Emily

2 lbs Ground Beef
3/4 cup Rice
1 cup of Water
1 small Onion, minced
2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Dry Mustard

Sauce:
1 can Tomato Soup
2 8 oz cans Tomato Sauce
3-4 Tbsp Brown Sugar
1 1/2 Tbsp Worcestershire Sauce

1. Combine ground beef, rice, onion, salt, pepper, garlic powder, dry mustard and 1 cup of water together. Make into 2 inch meatballs and place in a baking dish. Pour 1 cup of water into the bottom of the pan. Cover dish tightly with tin foil and bake in a 350 degree preheated oven for 45 minutes.
2. Pour sauce over the meatballs and continue baking uncovered for 15- 20 minutes. Serve hot. Enjoy!

Red Velvet Cookies with Cream Cheese Frosting

2011-12-05T10:09:00.001-08:00

Holiday baking is upon us again . . . I love the taste and look of these cookies . . . they are a very festive red and make a great treat to give to friends and neighbors or to share at a party.Red Velvet Cookies
Recipe by: Emily

1/2 cup Butter, Softened
1 1/4 cup Sugar
2 1/2 Tbsp Unsweetened Cocoa Powder
1/4 cup Sour Cream
2 eggs
1 tsp Vanilla
2 cups Flour
3/4 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Red Food Coloring Gel, or 1/2 tsp of Red Food Coloring

1. Preheat the oven to 375 degrees. Cream the butter, sour cream and sugar together. Add the Eggs and to the creamed mixture and combine. Add the remaining ingredients and mix until moist and combined.
2. Roll dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Bake for 6-8 minutes or until set but moist. Allow cookies to cool for 2-3 minutes on the cookie sheet before placing cookies on a wire rack to cool completely. Once cool, frost with cream cheese frosting and sprinkle with chopped toasted pecans or your favorite sprinkles. Enjoy!

Cream Cheese Frosting

4 oz Cream Cheese, softened
1/2 cup Butter, softened
1 tsp Vanilla
3 cups Powder sugar

Cream the butter, cream cheese and vanilla together until smooth. Add the powder sugar and continue to mix until combined. Refrigerate until use.

Cowboy Mac N' Cheese

2011-12-03T15:36:00.000-08:00

The snow has finally hit us hard this year . . . I have to admit I was kind of wishing it would return . . . and then it did and I am wondering what possessed me to wish for it!?! . . . But with snow comes the craving for warm, comforting foods . . . which I love . . . I think if you look in the food dictionary I believe you will find that Mac N' Cheese and comfort cross reference each other. We had some friends for dinner to sample this dish and they loved it . . . so naturally it made the blog!Cowboy Mac N' Cheese
Recipe by: Emily

14.5 oz box of Pasta, Elbow Macaroni, Penne, Spiral . . . etc.
5 strips of Bacon, chopped
2 cups Diced cooked Chicken
1/2 cup chopped Onion
1 small can diced Green Chili's
4 oz Cream Cheese
3 cups shredded Cheddar Cheese
2 Tbsp Butter
2 Tbsp Flour
2 cups Milk
3-4 Tbsp Barbeque Sauce
Cayenne Pepper
Salt
Pepper
1 Buttery Bread Crumbs or Cracker Crumbs

1. In a large skillet over medium heat, cook the bacon and onion under the bacon has rendered and is crisp and the onions are translusent and begin to brown; 7-9 minutes. Add the green chilis and chicken and cook for another 2 minutes. Place the chicken/bacon mixture aside in a bowl.
2. While the bacon and onion cook boil the pasta according to package directions until the pasta is al dente. When the pasta is done drain and set aside.
3. Add 2 tablespoons of butter to the same skillet used to cook the bacon and melt over medium heat. Stir in 2 tablespoons of flour to the butter and cook for one minute. Whisk in the milk and continue to whisk and cool until mixture begins to thicken. Add the barbeque sauce, cream cheese, cheddar cheese, and a pinch of cayenne pepper. Stir in the chicken/bacon mixture to the cheese sauce and combine. Taste and season with salt and pepper or add more bbq sauce if needed.
4. Combine the pasta and chicken mixture together. Pour into a 9x13 inch baking dish and sprinkle with bread or cracker crumbs. Bake in a 350 degree preheated oven for 20-25 minutes or until golden browned and bubbly.

Angel Food Cake with Lemon Curd and Raspberries

2011-11-30T22:12:00.001-08:00

I am a dedicated chocoholic . . . but tonight that may have changed . . . I cannot believe that I have never made lemon curd until today!!! I think the name turned me off and lemon is not my very favorite flavor but after trying this dessert . . . I say chocolate can just take a seat on the bench for a while . . . the bitter sweet part of this dessert is that you can use the egg whites to make this heavenly Angel Food Cake (light and low fat) and then whisk the egg yolks in the luxurious (butter laden) lemon curd . . . they cancel each other out essentially. I am going to make this the next time I have my girls over . . . or to impress my in-laws . . . or because it is snowing . . . or . . . whenever . . .
Angel Food Cake

10 egg whites at room temperature
1 cup All-Purpose Flour
1 1/2 cups Sugar
1 1/2 tsp Cream of Tarter
1/2 tsp Salt
1/2 tsp Almond Extract
1 1/2 tsp Vanilla Extract
1 tsp minced Lemon Zest (optional)

1. Preheat an oven to 350 degrees. Whip the egg whites in a large bowl with the salt until frothed. Add the cream of tarter, almond extract, vanilla extract, and slowly add the 3/4 cup of the sugar. Beat egg whites until stiff.
2. Whisk the flour and remaining 3/4 cup of sugar together in a bowl. Gentle fold flour mixture into the eggs whites until just combined.
3. Evenly divide the batter between two UNGREASED loaf pans. Run a butter knife through the center of the batter to release any large air bubbles.
4. Bake for 25-30 minutes, or until nicely browned. Cool pans cake side down on a wire rack for 1-2 hours. Run a spatula down the sides of the pan and under the cake to release it. Slice and serve. Enjoy!

Lemon Curd

1 cup of Sugar
3 1/2 Tbsp Cornstarch
1/2 cup plus 2 Tbsp Water
Zest of 1 Lemon
6 Tbsp lemon juice
6 Egg Yolks room temperature
1/2 cup Butter, cut into 1 inch pieces

1. Whisk the sugar and cornstarch together in a sauce pan. Add the water, lemon juice, and lemon zest and bring to a boil over medium heat. Boil for 2 minutes. Whisk half of the lemon mixture with the egg yolks and then add back to the remaining lemon mixture. Boil for another 2 minutes. Remove from heat and add whisk in the butter. Pour mixture into a bowl and place a layer of plastic wrap on the curd to prevent a skin from forming. Refrigerate for a few hours before serving. Enjoy!

- Lemon curd is delicious on pancakes, pound cake, as a cake or cupcake filling, pavlova or tart topping, etc.

- Angel food cake is wonderful topped with fruit, cut up in a trifle, drizzled with chocolate, dipped in chocolate or caramel, etc.

Stuffed Pumpkin French Toast with Buttery Pumpkin Syrup

2011-11-07T23:41:00.001-08:00

I made this recipe for dinner the other night . . . It felt more like dessert! I loved it . . I especially loved how buttery the syrup was and the rich-nuttiness that the pumpkin added to it! So good! A great recipe for fall!Stuffed Pumpkin French Toast with Buttery Pumpkin Syrup
Recipe by: Emily

1 loaf of bread, sliced (wheat or white)
6 eggs
2 cups of milk
8 oz Cream Cheese, room temperature
1/4 cup Pumpkin Puree
1/2 tsp Pumpkin Spice
1/2 tsp Vanilla
5-6 Tbsp Brown Sugar
Salt

1. Beat the eggs and 2 cups of milk together in a bowl with 1/4 tsp salt. Set aside.
2. Combine the cream cheese, pumpkin puree, brown sugar, pumpkin spice, vanilla, and a pinch of salt together. Spread a generous layer of cream cheese/pumpkin filling on one piece of bread and top it with another slice. Continue until all of the cream cheese mixture is gone.
3. Heat a griddle and butter lightly. Dip the stuffed bread in the egg mixture and soak on both sides. Place egg dipped bread on a hot griddle and cook until golden brown and cooked through on both sides. Serve french toast with pumpkin syrup and enjoy!

Buttery Pumpkin Syrup

1/2 cup Butter (use the real deal)
1/2 cup Heavy Cream
1/3 cup Pumpkin Puree
1 tsp Pumpkin Spice
1 tsp Vanilla
1 cup Sugar
2 Tbsp Brown Sugar
1/4 tsp Salt
1 Tbsp Apple Cider Vinegar
1/2 tsp Baking Soda

Melt the butter in a sauce pan over medium heat. Add all the remaining ingredients and bring syrup to a boil. Simmer syrup for 5-10 minutes stirring often to keep from scorching. Enjoy!

-I only cooked 1/2 of my stuffed french toast and froze the rest before it was dipped in the egg mixture. . . a decadent brunch waiting for another day . . .

Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek Salad

2011-10-06T17:09:00.001-07:00

Kate this salad is dedicated to you! I wish we could have enjoyed it together!!! I went all out and added Asian pears, prosciutto and crispy leeks . . . it was almost life changing good!!!Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek Salad
Recipe by: Emily

6 oz Goat Cheese, sliced into 1 inch rounds
2 cups fresh bread crumbs
2 Egg whites
2 tsp water
Extra Virgin Olive Oil
Butter

1 Leek, sliced, cleaned thoroughly and dried
1 Asian Pear, cored and thinly sliced
2 slices Prosciutto
Salad Greens

1. Whisk the water and egg whites together to combine. Dip the goat cheese rounds into the egg whites and then coat in the bread crumbs on all sides. Place on a plate to refrigerate for at least 15 minutes.

2. While the goat cheese refrigerates prepare the salad. Crisp 2 slices of prosciutto in a skillet over medium heat on each side. Set aside. Add 2 Tbsp of extra virgin olive oil and 2 tablespoons of butter to the same skillet. Once the butter has melted add the chopped leeks to the pan and cook until browned and crispy; about 10-12 minutes. Drain leeks on a paper towel.

3. Add 1-2 tbsp olive oil and 1-2 tbsp of butter to the pan. Fry the breaded goat cheese on each side in the oil until golden brown, about 1-2 minutes per side. Drain on a paper towel.

4. Assemble the salad by placing greens and pears in a large bowl and tossing with enough dressing to coat. Plate the salad and top with the crisped prosciutto, leeks and goat cheese. Serve while the goat cheese is still warm. Enjoy!

Dressing:

3 Tbsp Apple Cider Vinegar
1-2 Tbsp Dijon or Spicy Mustard
1 Tbsp Mayonnaise
3/4-1 cup Extra Virgin Olive Oil
2-3 tsp Sugar
1 tsp Salt
1/2 tsp Pepper

Whisk everything together, taste and add more sugar or salt as needed.

Double Chocolate Whopper Pie

2011-10-02T13:44:00.000-07:00

I am loving this weekend!!! I had a blast with some amazing girl friends last night doing a little shopping and then hanging out munching on pizza, playing cards, and frosting sugar cookies! Every year as fall rolls in my craving to bake and create seems to multiply 10 fold! This little chocoholic fix came about a few weeks ago . . .
I used to hate the texture of whoopers as a kid . . . I also didn't like the sound that they made when you crunched into them . . . but I guess I am over that now . . . they add a great texture AND flavor to this chocolate fantasy . . . but you can crush or chop any chocolaty treat that you love to add in its place . . .
Double Chocolate Whopper Pie
Recipe by: Emily

Top Chocolate Layer:
8 oz Cream Cheese, Softened
1 cup Semi-Sweet Chocolate Chips
2 Cups Whoppers, chopped
1/4 cup Powder Sugar
pinch of Salt
1 large Cool Whip container, defrosted.

Bottom Chocolate Layer:
1 Package Semi-Sweet Chocolate Chips
1 cup Butter
1 cup Flour
2 cups Sugar
4 Eggs
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Vanilla Extract
1 1/2 cups Nuts, chopped (optional)
3 unbaked Pie Shells

Bottom Chocolate layer:
1. Preheat oven to 350 degrees. Combine the butter and chocolate chips in a bowl. Melt by 15 second increments in a microwave, stirring until chocolate is melted. Add sugar to the melted chocolate mixture. Once sugar is mixed add the eggs and vanilla. Combine the flour, salt baking powder and nuts in a separate bowl. Combine the wet and dry ingredients together. Evenly distribute batter into 3 unbaked pie shells. Bake for 40-50 minutes, or until the pie is puffed and just beginning to brown on top. Remove from the oven and cool.

Top Chocolate Layer:
1. Melt the semi-sweet chocolate chips in a microwavable bowl by 15 second increments, stirring between increments until chocolate is melted. Set aside.

2. Beat the cream cheese for 1-2 minutes until fluffy. Add 1/4 cup powder sugar, a pinch of salt and 1/2 of the cool whip, mix until combined. Add the melted chocolate to the cream cheese mixture and whip. Add the rest of the cool whip to the chocolate mixture and mix. Fold in the chopped whoppers.

3. Spoon the filling on to of the 3 cooled baked pies and spread evenly on top. Chop or crush more whoppers to sprinkle on top. Refrigerate until serving. Enjoy!

Toph's Favorite: Beef Stew

2011-09-17T06:16:00.000-07:00

I am one spoiled girl . . . I have a husband who is amazing and a day and fairly easy to please. Beef stew is one of my boy's favorite meals and was screaming to be made this week as a heavy cold front has been hammering us the past week . . . preparing us for the grays of winter up a head and making fall tumble in a little faster than usual Welcome fall! Stick around a while . . . I'm not ready for winter weather . . .
Beef Stew
Recipe by: Emily

2 1/2 pounds Stew Beef
2-3 Tbsp vegetable oil
3cups water
2 cups Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp Balsamic Vinegar
2 Garlic cloves, minced
2 Bay leaves
2 Medium Onions, chopped
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp paprika
1/2 tsp dried Mustard
1/2 tsp dried Tarragon
Dash ground allspice or 2 whole Allspice
4 large Carrots, peeled and sliced
3 Ribs Celery, sliced
2 Parsnips, peeled and cut into a small dice
2 cups Potatoes, peeled and cut into 1 inch cubes
2 Tbsp Flour
2 Tbsp Butter, softened

1. Brown half of the beef in hot oil; 5-6 minutes. Remove the browned beef and set aside while browning the remainder of the beef. Add all of the beef, chopped onions2 1/2 cups of water, Worcestershire sauce, garlic, dried mustard, tarragon, bay leaves, salt, pepper, paprika, allspice, and balsamic vinegar to the pot. Cover and simmer for 1 1/2 hours.

2. Remove bay leaves, and whole allspice (if used). Add the celery and parsnips and cover and cook for 10 minutes (I put them in first to make sure the celery is not crunchy and so that the parsnips soften and thicken the gravy). Add the potatoes, carrots, and beef stock; cover and cook 30 to 40 minutes longer. To thicken gravy, mix together 2 tablespoons flour and 2 tablespoons butter. Add butter/flour mixture to 2 cups of the hot beef stock. Stir in flour mixture to the stew pot and cook until bubbly and thick. Enjoy!

-My husband likes his stew thick, so if you want a more liquid stew add more beef broth or water.

Easy Chocolate Tart

2011-09-15T21:43:00.000-07:00

Food for thought: “Don't you quit. You keep walking, you keep trying, there is help and happiness ahead. Some blessings come soon. Some come late. Some don't come until heaven. But for those who embrace the gospel of Jesus Christ, they come. It will be alright in the end. Trust God and believe in Good Things to Come.”
― Jeffrey R. HollandSometimes we all need a little reminder . . . and a little chocolate in our lives doesn't hurt either . . . This tart is VERY rich! Add a little cinnamon or cayenne if you for an additional POP!
Easy Chocolate Tart
Recipe by: Emily

Crust:
2 cups Flour
1/4 cup Powder Sugar
1/4 teaspoon salt
3/4 cup Butter, cold and cut into pieces
1 large Egg, separated
2-3 Tbsp Cold Water

Filling:
1 cup heavy cream
1/2 cup milk
1 bag Semisweet Chocolate Chips
1/4 cup Sugar
1/4 tsp Salt
2 Eggs, at room temperature
1 tsp Vanilla Extract

For the crust:
1.Make the pastry by combining the flour, powder sugar, and salt in a food processor. Add the butter and mix until the dough resembles small peas. Whisk the egg yolk and 2 tablespoons cold water together in a bowl, add to the flour mixture. Mix just until the dough begins to form a ball. Add more ice water, 1 tablespoon at a time if needed. Wrap the dough in plastic and refrigerate for at least 30 minutes.

2. Lightly flour work surface and roll out dough into a 12-inch circle, about 1/4-inch thick. Place the dough in a tart pan. Press the dough into the pan so it fits tightly without stretching the dough. Press the edges into the sides of the pan. Trim any excess hanging dough with a knife. Refrigerate the tart crust for 20 minutes before baking.

Preheat the oven to 350 degrees F.

3. Place the tart pan on a cookie sheet. Prick the dough with a fork to prevent the dough from forming air bubbles while baking. Line the tart with buttered aluminum foil and top with rice or beans to weight the dough down flat. Bake for 30 minutes. Remove rice or beans and foil from the tart and continue baking for 7-8 minutes until lightly golden but not brown. Allow tart crust to cool and lower the oven temperature to 325 degrees F.

For the Filling:
1. Heat the heavy cream and milk in a pot over medium-low heat until it just begins to simmer around the edges. Remove liquid from the heat and add the chocolate chips; stir until melted and smooth. Add the sugar and salt and whisk together. Beat the eggs in a small bowl then add them to the chocolate mixture, stir until completely mixed. Pour the filling into the cooled tart shell and bake at 325 degrees for 15 to 20 minutes until the filling is set. Cool completely before cutting. Enjoy!

Spicy Grilled Corn and Slaw Salad

2011-09-06T06:19:00.001-07:00

I discovered El Pato tomato sauce this summer when a friend used it to make a simple coleslaw that was DELICIOUS. So I utilized some garden veggies to make a salad for supper the other night. It was wonderful! The charred corn and El Pato sauce really put the umph in this salad!Spicy Grilled Corn and Slaw Salad
Recipe by: Emily

1 Small head Cabbage, shredded
1 Small head Red Cabbage shredded
4 Ears of Corn, roasted on the grill or oven, core and reserve the kernals
1 1/2-2 cups Cherry or Grape Tomatoes, halved
1 handful Cilantro, Chopped
2 Limes or 2 Lemons, juiced
1 1/2 cups Sour Cream
1/2 Cup Mayo
2-3 tsp Sugar
1/2 can El Pato Tomato Sauce
Salt
Pepper

1.Combine the shredded cabbage and squeeze the juice from 1 lime or lemon over the cabbage, set aside while you make the sauce.
2. Mix the mayo, sour cream, juice from 1 lime or 1 lemon, sugar and El Pato tomato sauce together. Taste and add salt and pepper and more sugar or El Pato sauce if needed.
3. Add the tomatoes, cilantro, corn and sauce to the cabbage. Mix well and check for seasonings. Enjoy!

-I like my coleslaw nice and crisp so I don't let it sit too long in the fridge before serving.
- This is a great slaw to serve on pork or chicken tacos!

German Sauerkraut Soup

2011-07-15T12:29:00.000-07:00

This soup tastes like Germany in a bowl! Lots of bold flavors that warm you down to your toes! I love it! I love sauerkraut, brats and spicy mustard . . . I know that not everyone is too keen on sauerkraut so this soup is a good of way easing into it. I especially love adding a dollop of horseradish to it when serving! Mmm-mmm!!!German Sauerkraut Soup
Recipe by: Emily

7-8 Medium Red Potatoes, cut into 1 inch cubes
4-5 Bratwurst
1 Large Onion, chopped
6 cups Beef Broth
2 cups Sauerkraut, with juices
3 Tbsp Sugar
1/2 cup Water
1 Tbsp Apple Cider Vinegar
2-3 Tbsp Spicy Mustard
1 Tbsp Dijon Mustard
2 Tbsp chopped Parsley
Salt
Pepper

1. Cook the bratwurst in a large soup pot according to package directions. Remove and set aside. Raise the pot heat to medium high and add the chopped onion and 2 tablespoons of sugar and 1 teaspoon of salt. Once the onions start to caramelize lower the heat to medium-low and continue cooking until softened and golden brown.

2. Add 1/2 cup of water and deglaze the pan. Add the beef broth, mustard's, sauerkraut and potatoes and bring to a simmer. Simmer gently for 15- 20 minutes until the potatoes are tender.

3. Cut the cooked bratwurst into bite sized pieces and add to the pot along with 2 tablespoons of sugar, 1 tablespoon of apple cider vinegar and chopped parsley. Simmer for 5 minutes more. Check seasonings and add additional salt, pepper, sugar or vinegar if needed. Serve with horseradish, fried onions, and or croutons to garnish. Enjoy!

Tips:
-Rinse the sauerkraut before adding to the pot if you want a milder flavor.
-Crumble rye bread over the top before serving.
-You can also add 1/2 tsp caraway seed to the soup while cooking the onions if you like caraway.

30 Minute White Chicken Chili

2011-06-19T15:56:00.000-07:00

Today is my handsome hubby's birthday!!! (Which means I need to warm up my golf swing for tomorrow . . ) Happy, Happy Birthday Toph!!! He is without a doubt the most amazing husband ever!!! This chili is pretty amazing as well . . . the best compliment in the world is having someone ask you for a recipe after trying your wares . . . and this one has got a few requests! Plus can you beat feeding your fam something delish in less than 30 minutes . . . I think not!30 Minute White Chicken Chili
Recipe by: Emily

2-3 Chicken Breasts, cut into bite sized pieces
1 can cream of Chicken Soup
1 medium Onion, chopped
1 4oz can diced Green Chili's
1 cup Chicken Broth
1-2 can's Cannellini Beans or Great Northern White Beans
1-2 Cloves Garlic, chopped
1 cup Pepper Jack or Mexican Blend shredded Cheese
1 cup Sour Cream
1 Tbsp Oil
1 tsp Oregano
Diced Jalapenos (Optional . . . to give it a little more kick)
Salt
Pepper

1. Saute the chopped onion over medium heat in one tablespoon of oil in a medium pot for 6-7 minutes. Add the chicken, garlic, salt, and pepper. Cook until the chicken is no longer pink 6-7 minutes.

2. Add the chicken broth, oregano, green chili's and jalapeno. Bring to a simmer for 5 minutes. Add the cream of chicken soup and beans and bring back to a simmer for a few minutes.

3. Add the sour cream and shredded cheese. Season with additional salt and pepper if needed. Serve garnished with sour cream, corn chips and or shredded cheese.

Chocolate Banana Bread-Bread Pudding

2011-06-15T09:36:00.000-07:00

I got home last night smelling smoky from grilling pizza on the grill at our Young Women's activity prepping for girls camp (I am a die-hard girls camper . . . love it!) and spent a few hours in my kitchen making Chicken Enchilada's and a super easy and delish Chicken Chili. I am bringing dinner to my darling neighbor and started cooking and couldn't stop . . She is a southern gal so I opted for a "southern dessert." This dessert is everything a dessert should be . . . totally fulfills the chocolate craving and is rich, easy to make and is a great dessert to make when utilizing leftover bread!!! I love Dori Greenspan's Cocoa-Nana Bread recipe! I make it whenever I have browning banana's and freeze it for another. Today it made a grand appearance in a bread pudding that knocked my socks off! I think our neighbors will enjoy it . . . I did . . .Chocolate Banana Bread-Bread Pudding
Recipe by: Emily

5-7 Cups cubed Chocolate Banana Bread (fill the pan!!!)
4 Eggs
2 cups Milk
1/2 cup Brown Sugar
2 tsp Vanilla

1. Spread the cubed bread evenly in a 2-quart baking dish. In a bowl beat the eggs, milk, brown sugar and vanilla together. Pour over the cubed bread and allow to "soak" in the refrigerator for 2-3 hours.

2. Preheat an over to 350 degrees. Cover the bread pudding with foil and place on a baking sheet and bake for 30 minutes, uncover the pudding and bake for an additional 15-20 minutes. Allow to cool for a few minutes before serving with a scoop of ice cream and caramel or chocolate sauce. Enjoy!

Tangy Chicken, Apple, Walnut, and Bacon Salad

2011-06-08T16:55:00.000-07:00

Salads rock!!! They are simple . . . make great use of leftovers . . . can be altered to fit current cravings (and picky eaters) and pump your bod full of energy without making you feel like a soggy beanbag . . . I love the dressing for this salad! It can be tweaked left and right to tickle any taste buds!Tangy Apple Cider Dressing
Recipe by: Emily

1/2 cup Mayo
1 tsp Spicy Brown Mustard
2-3 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
1 tsp Honey
1/4 tsp Salt
Freshly Ground Black Pepper

For the salad I simply toasted walnuts, crisped some bacon, chopped an apple and roasted a chicken breast and tossed all the goodies together with the dressing . . . and enjoyed!!! Great summer lunch or dinner!!!

Owl Birthday Cake

2011-06-01T04:08:00.000-07:00

My hat is off to all of the pastry chefs and bakers who are constantly swirled in flour and powdered sugar and who must have piles of dishes to contend with at the end of the day! I make cakes for family members and dear friends . . . and it is a work out . . . but one I LOVE doing! Thanks for asking me Sandy!!!It has been a busy night filled with powder sugar dusting my kitchen (and probably whole house) the enticing smell of cakes baking. . . incredible caramel frosting topping chocolate chip cookie dough flavored cupcakes, . . . little owl faces peering at me from all over my counter tops and finally an owl birthday cake finally finished and ready to celebrate a DARLING little boys first birthday!!!Happy Birthday Cade!!! You have an amazing family who loves you to pieces buddy!

Cherry Blossom Cake . . .

2011-04-27T12:52:00.001-07:00

My sweet little niece turned a whopping 3 years old on Monday and celebrated with a Mulan themed birthday party. She asked me to make her "happy cake" with pink flowers on it . . . so we went with a cherry blossom themed cake to tie into the Mulan party.
Finals week is upon me so I will hopefully find myself in the kitchen more once this semester is over!!! I plan on doing some serious canning this summer . . . but hopefully I will do some serious cooking too! Happy cooking all! I hope spring is treating you well and that the allergy season passes quickly!!!

Roasted Garlic Tomato Basil Soup

2011-04-06T21:45:00.001-07:00

I came home from class freezing and craving soup!!! I browsed my kitchen and pantry and decided to live it up with homemade tomato and a toasty grilled cheese.
Eating grilled cheese is a rarity at our house since my hubby is not a fan of melted cheese (sigh . . . I know . . .) so this is my idea of living it up . . . homemade soup goodness and a buttery, toasty, melty sammie! I love making soup like this because the better the ingredients you use the better it tastes . . . and it is a great opportunity to concentrate on simple but DELISH flavors such as caramelized/roasted garlic, balsamic vinegar, fresh basil and sun dried tomatoes. This soup is easy, cheap and yummers!Roasted Garlic Tomato Basil Soup
Recipe by: Emily
1 14.5oz can of Diced Tomatoes (I used petite diced . . . cooks faster)
1 14.5 oz can Italian Stewed Tomatoes (or you can use just 2 cans of diced)
1 cup Chicken Broth
1 cup Water
2-3 cloves of Roasted/Caramelized Garlic (or 2 cloves of raw garlic minced)
1 Tbsp Balsamic Vinegar
1 Tbsp Chopped Sun dried Tomatoes
1 Tbsp Chopped Basil
1 tsp Brown Sugar
1 Small Onion, diced
Red Pepper Flakes
1 Tbsp Olive Oil
Salt
Pepper
Sugar

1. Heat one tablespoon of olive oil in a medium pot over medium heat. Add the diced onion and brown sugar. Cook onion until it begins to brown and soften, about 10 minutes. Add the diced tomatoes, balsamic vinegar and a pinch of red pepper flakes. Allow to cook until the tomatoes begin to caramelize and they look "dry" and shiny, 5-7 minutes. Add garlic and basil and cook for a minute. Add the chicken broth, water, and Italian tomatoes. Simmer for 10 minutes and then puree with a hand blender or in a blender.

2. Return pureed soup to the pot and simmer until desired thickness is reached. Add salt, pepper and sugar to taste. Serve hot and enjoy!
Adding a pinch of sugar at the end really brings out the tomato flavor, as does the balsamic vinegar bring out the acidity of the tomatoes and balances the flavors nicely.
You can also add 1/2 cup of heavy cream in the end if you like.

Rocco Cook book winner . . .

2011-03-20T16:25:00.000-07:00

I hope everyone had a fabulous St. Patrick's day!!! We had quite the shindig with some AMAZING friends and feasted on many an Irish dish . . . delish! Okay, okay, onto the cookbook winner . . . the one and only carrot cake loving Jenn H.!!! An e-mail for your mailing info. is on its way! Congrats!!! I hope you enjoy the cookbook!!!

Pink Princess Cake

2011-03-13T20:14:00.000-07:00

This birthday cake was made for a very special girl who had a pink princess party!!! Hope you had a wonderful birthday! ALSO thank you WONDERFUL friends and family for making my own birthday so wonderful!!! Love you all!!! Enter my latest GIVEAWAY here!!!

Cook book Giveaway . . . again!!!

2011-03-06T17:33:00.001-08:00

Okay lets face it . . . my food blogging is a little lacking lately . . . that's what happens when school starts again . . . and sometimes you just aren't in the mood to blog what you cook . . . or be as inventive as you feel that food blogging requires . . . maybe it's just me . . . but hey it happens . . . so how about another cookbook giveaway featuring the one and only Rocco Dispirito's Real Life Recipes fast flavor for every day.
To enter: leave a comment sharing your favorite cake flavor and you are in the lotto to win . . . FOLLOWERS you get a bonus chance to win just leave a second comment letting me know you follow the Open Pantry. Happy Cooking all!!!
The winner will be announced March 20th so check back!

2011-02-14T09:32:00.001-08:00

. . . Raymer! You have won "The Food Nanny Rescues Dinner" cookbook!!! Congrats! Congrats! Thanks for following my blog! Happy cooking and a Happy Valentines Day to all!

Giveaway!!! The Food Nanny Rescues Dinner cookbook

2011-02-04T12:17:00.000-08:00

I have to share my love for this cookbook by giving one away! I LOVE The Food Nanny Rescues Dinner! I just made her Chicken Chili AND as far as Tuna Casserole goes hers is by far the best I have ever had! The recipes in the book are EASY to make and delish! Simple home cooking with INCREDIBLE advice for gathering your family together and enjoying mealtime . . . check out the Food Nanny website or she even has a T.V. Show (just discovered it a week ago) on BYUtv .

To Enter the Giveaway be/become a follower of my blog and let me know your favorite "home cookin'" recipe or a favorite family food tradition. You have until February 14th to enter. . . Happy Cooking!

Ratatouille

2011-01-31T13:36:00.000-08:00

Finally! I finally made Ratatouille!!! This may seem like no big deal to you savvy cooks who have "been their" and "done that" but I have always wanted to try it out and had NEVER met an eggplant that I liked . . . until this weekend . . . when a beauty came in my Bountiful Basket. I did have to trade using fresh tomatoes for canned stewed . . . but for a first time I think this dish turned out VERY tasty and pretty lovely to look at too . . . a sequel will be coming when summer tomatoes make it back but until then I can say that I made it and liked it! Ratatouille
1 large Eggplant, cut into 1 inch cubes
1 large Zucchini, cut into 1 inch cubes
1 medium Onion, chopped into large chunks
2 Large Ripe Tomatoes, cut into 1 inch pieces OR 1 can Italian Stewed Tomatoes
1 clove Garlic, minced
2 Tbsp Olive Oil
1 Tbsp Freshly chopped or torn Basil
1/2 tsp dry Thyme
1 Tbsp Parsley, chopped
Salt
Freshly Ground Black Pepper

1. Place the eggplant in a colander over a bowl and sprinkle with 1 teaspoon of salt. Toss to coat and allow to drain for 2 hours. Rinse with cold water and firmly pat dry with paper towels.

2. Heat oven to 450 degrees. Combine zucchini and eggplant with 1 tablespoon olive oil. Evenly spread mixture on a foil lined baking sheet. Sprinkle with salt and pepper. Roast eggplant and zucchini in the oven for 30-40 minutes, stirring every 8 or 9 minutes to evenly brown.

3. While the eggplant and zucchini roast, heat a medium skillet with 1 tablespoon of olive oil over medium high heat. Once the pan is hot add the chopped onion, cook until the onion begins to brown and lower heat to medium low. Cook for 15 minutes then higher the heat to medium, add the garlic, cook for 30 seconds and add the can of tomatoes and thyme. Allow the juices to reduce for 5 minutes then add the roasted vegetables and fresh herbs. Cook for 2-3 more minutes to allow the flavors to meld together and serve. Enjoy!
This is INCREDIBLE in lasagna!!!

Fancy Nancy Birthday Cake and Airplane Birthday Cake

2011-01-16T01:10:00.000-08:00

I loved making this "Fancy Nancy" cake for my cousins DARLING little girl's birthday! It just got my girly glams going to add a little sparkle and make a feather fan and find little jazzy jewels for this super cute girls cake!!!

Also flying out of my kitchen is this airplane cake for my cousins son. He is such a sweetie and I hope he likes it!!! I love the puffy marshmallow clouds!!!

Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce

2011-01-04T00:09:00.000-08:00

I made a large batch of these babies and froze whatever escaped the dinner table. They are addictive! I especially love what browning them in butter does to the taste and texture! Delish!
Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce
Recipe By: Emily

Dough:
1 cup water
1/2 cup Butter, melted
1 Egg
3 3/4 cup Flour
Dash of Salt

Filling:
3 Cups Mashed Potatoes
2 cups Shredded Cheddar Cheese
2 Medium Onions, chopped and caramelized
2 Tbsp Sour Cream
Salt
Pepper

Sauce:
1 cup Chicken broth
1/2 cup finely chopped Ham
2 Tbsp Butter
1-2 Tbsp Spicy Brown Mustard
1 tsp Honey

1.In a stand mixer with a dough hook mix the wet dough ingredients and then add the flour. Mix until dough comes together and is not sticky. Cover and let rest for 15 minutes before using

2. While the dough rests boil the potatoes and caramelize the onions for the filling. Mix filling ingredients together and season with salt and pepper to taste.

3. Roll out dough and use a cup or cookie cut to cut out rounds. Spoon filling onto the dough rounds and seal dough.

4. Cook the perogies in salted boiling water until they float to the top. Remove with a slotted spoon and cook in batches until they are all done. In a large sauce pan brown the perogies in butter. Set aside while preparing the sauce.

5. Melt 2 tablespoons of butter in a large frying pan and allow to begin to brown. Add 1/2 cup of finely chopped ham to the fraying pan and cook for 1 minute. Add 1 cup of chicken broth and 1-2 tablespoons of spicy brown mustard and 1 teaspoon of honey to the pan. Allow to cook until slightly thickened. Serve over browned perogies. Enjoy!

Homemade Bagels with Butternut Squash Caramelized Onion and Roasted Garlic Cream Cheese

2010-12-20T16:46:00.000-08:00

All I can say is that my husband ate these bagels . . . a few of them . . . WITH the cream cheese! If you know my man this is quite the feat . . . the eating of the butternut squash cream cheese! When I told him I was making bagels he asked if we had cream cheese and I told the boy that I "made some" . . . at which point he said that he had to stop at the store on the way home and would buy some plain cream cheese . . . but he trooped it out . . . came home and enjoyed my creation . . . made my day! I have to say that he is ALWAYS a trooper! All I have to say is pumpkin burgers and my fam will say "yeah you owe the kid big time lady!" Thanks love for being the best sport and indulging your wife by eating things that you normally would never dream of!!! I used the recipe for bagels from Artisan Bread in 5 Minutes a Day. . . so check out their site for the recipe or better yet the book is a GREAT investment! I love it!

Butternut Squash Caramelized Onion and Roasted Garlic Cream Cheese
Recipe by: Emily

8 oz Cream Cheese, at room temperature
1/2 - 3/4 cup Pureed roasted Butternut Squash
2-3 Tbsp Caramelized Onions
1-2 cloves Roasted Garlic
Salt
Pepper

Mix all of the ingredients together and spread on toasted bagels or use as a spread for sandwiches!!! Enjoy!

Beach Birthday Cake

2010-11-27T14:32:00.000-08:00

This beach birthday cake was made for a LOVELY young lady who celebrated her 9th birthday this week! It was a fun distraction from Thanksgiving cooking and shopping prep for black Friday! I hope you had a wonderful birthday Chloe! (and enjoyed your cake)Thanksgiving has come and GONE . . . again . . . our family had a great time AND this years black Friday shopping was a LOT less crazy than in years past! We also hit a few new places to eat and have been filled to the gills for the past few days . . . all in all it was a great Thanksgiving and I hope you all had a wonderful holiday too!

Laser Tag Birthday Cake

2010-11-23T00:15:00.001-08:00

My kickin' nephew B-man asked me to make his birthday cake again this year . . . (You may remember his Pirate Cake from last year . . .) I swear these kids must think I am like Miss Artist/Sculpture/Baker extraordinaire with there cake requests! I wanted to be an artist when I was a kid and still enjoy painting watercolors but I cannot sculpt worth beans kiddles . . . so your cake figures may look cartoonish at best . . .
. . . but you devour them in a flash . . . and seem pretty tickled in your macho manly high five giving ways . . . so I'm a happy Aunt! (And love you to pieces!) I made a ricotta vanilla cake this year and the Birthday boy requested a laser tag cake with "two guys shooting each other" (with lasers). Next up is a beach themed cake for a birthday girl . . .

Caramel Apple Oven Puffed Pancakes with Apple Butter, Buttermilk Syrup

2010-11-15T22:15:00.001-08:00

I am not a huge pancake fan . . . I don't go for "regular" pancakes often . . . but I do LOVE Ricotta pancakes . . . and any "jazzed up pancakes." I made these pancakes with the plethora of apples waiting patiently in my kitchen to shine.I am in love with the apple butter, buttermilk syrup! It would make anything taste good! In fact it was a pretty decadent breakfast! Caramel Apple Oven Puffed Pancakes with Apple Butter, Buttermilk Syrup

1 Cup Ricotta Cheese, or blended cottage cheese, or strained sour cream, or strained yogurt
3/4 cup Flour
1/2 tsp baking powder
3 Tbsp Sugar
1/8 tsp Salt
3/4 cup Milk
3 eggs, divided
1 tsp Vanilla
2 Tbsp Apple Butter
2 Granny Smith Apples, cored, peeled, and sliced
2 Tbsp Butter
3 Tbsp Brown Sugar

1. Preheat oven to 375 degrees. Add butter and brown sugar to an oven safe skillet over medium heat. Once the butter has melted add the sliced apples and cook until softened and the butter and brown sugar have thickened a bit.

2. While apples are cooking whisk flour, salt, baking powder, and sugar together in a medium bowl. Seperate egg whites and yolks. Combine ricotta cheese, milk, eggs yolks, apple butter and vanilla in another bowl, mixing well. Combine the flour mixture with the ricotta mixture and set aside.

3. Beat the 3 egg whites until stiff. Gently fold egg whites into ricotta batter.

4. Turn off the burner and arrange apples evenly on the bottom of the skillet. Butter the sides of the skillet and then pour the batter over apples and bake in a 375 oven until pancake is puffed and golden brown. Flip pancake onto a plate so that the apples are on top. Serve with butter and syrup or fruit preserves if desired. Enjoy!

Apple Butter Buttermilk Syrup

1 cube Butter (or margarine)
1 cup Sugar
1/2 cup Buttermilk
1/3 cup Apple Butter
1/2 tsp Vanilla Extract
1/2 tsp Baking Soda

Melt the butter in a heavy saucepan over medium heat. Stir in the sugar, buttermilk, apple butter and vanilla. Cook and stir until thick. Add the baking soda, stir and serve warm.

Carolina Style Nectarine BBQ Pork Ribs

2010-10-29T22:36:00.001-07:00

Halloween has come . . . and almost gone again. It is now time to trade in the spider webs and ghoulish decor in our home for fall leaves and turkeys. To welcome fall I made a killer BBQ sauce to baste some amazing ribs for dinner. We loved it!
The next day I shredded the leftover ribs from this recipe, added a little cider vinegar to the meat and made pulled pork sandwiches that were unbelievably delish! I LOVE BBQ! My hubby took me to Troy's BBQ in St. George UT for lunch a few weeks ago and um yeah . . . it was amazing! I am all over their pulled pork and fried leeks! If you haven't been their . . . try it! Carolina Style Nectarine BBQ Sauce
Recipe by: Emily

1 cup *Nectarine Mustard
1/4 cup Sugar
1/4 cup light Brown Sugar
3/4 cup Cider Vinegar
2 Tbsp Chili Powder
1 tsp Black Pepper
1/4 tsp Cayenne (optional)
1/2 tsp Soy Sauce
2 Tbsp Butter
1/2 Tbsp Liquid Smoke
Preparation:
Mix all the ingredients in a sauce pan except butter. Simmer 30 minutes. Stir in butter and simmer for 10 more minutes. Use to baste meats, or as a dipping sauce. Enjoy!

For the ribs I put boneless pork ribs in the crock pot smothered in Carolina Nectarine BBQ Sauce and slow cooked them until nice and tender. I usually reserve 1/2 cup of BBQ sauce and lay the ribs on a baking sheet when they are done, baste them with more sauce and broil them for a minute to get an intense BBQ sauce coating.

*I made nectarine mustard this summer and canned it . . . use any mustard in place of it if you need to!

Chicken Chow Mein with Crispy Wonton Noodles

2010-10-24T17:23:00.000-07:00

I am a home body when it comes to eating . . . I like eating out here and there but there is nothing quite like cooking at home and knowing what you put into your food and having the satisfaction of presenting something delish to your family and enjoying it together.
This recipe is proof that making dinner surpasses going out in my mind. Last night was the perfect night to kick it at home with my handsome husband, eat chow mein and watch Halloween movies! The wonton noodles were ueber yummy and we dusted the remainder noodles with cinnamon and sugar and munched some more during our flick. Es Smeckt!
Chicken Chow Mein
Recipe by: Emily

1/4 cup Dried Shiitake Mushrooms
1/2 cup Boiling Water
1 medium Onion, sliced into "moons"
1 Clove Garlic, minced
1/4 tsp Celery Salt
3 cups low-sodium Beef Broth
3 Tbsp Cornstarch
2 Tbsp Vegetable or Canola oil
2 tsp Soy Sauce
2 tsp Brown Sugar
1 cup Celery, sliced about 1/4-inch thick
2 Large Chicken Breasts, cut into 1 inch pieces
1 small can sliced Water chestnuts, drained
1 can Bean Sprouts, drained
Salt and freshly ground black pepper

1. Place mushrooms in a small bowl and cover with the boiling water allowing mushrooms to seep for 10 minutes. Remove mushrooms and save for another recipe. Set the mushroom broth aside to use.

2. Heat 2 tablespoons of the vegetable oil in a medium saucepan over medium-high heat. Add the chicken, season with salt and pepper and brown on all sides. Add the onions and cook until the chicken is done. Set the chicken and onions aside in a bowl while preparing the gravy.

3. Add the garlic to the pan that the chicken was cooked in and cook for 1 minute. Add 2 1/2 cups of the beef broth and the reserved mushroom broth, and bring to a boil.

4. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, celery salt, 2 teaspoons brown sugar and soy sauce. Add the cornstarch mixture to the saucepan and return the mixture to a boil. Add the chicken and onions back to the pan and reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Add the water chestnuts and sprouts. Serve over crispy wonton noodles. Enjoy

Crispy Wonton Noodles

2 cups Vegetable oil
1 package Wonton Wrappers, cut into thin strips about 1/4-inch wide

Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels.

* Coat any leftover crispy wonton noodles with cinnamon and sugar and enjoy as a snack!

Dulce De Leche Banana Pie

2010-10-20T22:07:00.001-07:00

I think we are going to have this pie on our dessert menu for our Halloween festivities! We loved it! Easy, fast, no fuss, and delish!!! I love recipes like that. I think it would also be awesome to add a no bake pumpkin layer to it too! I think this is the easiest and fastest recipe I have ever posted! Dulce De Leche Banana Pie
Recipe: Emily

1 can Dulce De Leche
2-3 Bananas
1 Graham Cracker crust
1 Tub Cool Whip

Spread 1/3 of Dulce De Leche on the bottom of a graham cracker crust. Slice bananas and add one layer over the Dulce De Leche. Spread another 1/3 of the Dulce De Leche over the banana layer and then top with another banana layer. Spread the remaining 1/3 of Dulce De Leche over the second banana layer. Top with cool whip and refrigerate until serving. Enjoy!

Pork Banh Mi Sandwiches

2010-09-22T20:22:00.001-07:00

I have been following the food truck competition on the Food Network on and off the past few weeks and became obsessed with trying a Banh Mi Vietnamese sandwich!!! They looked SOOOO good on the show and I had never tried one . . . so after tinking in the kitchen and trying out a few recipes . . . this is the winner that I found! Pork Banh Mi Marinade
Recipe by: Emily

1 lb Pork, sliced thin, use loin or chops
2 Cloves Garlic, minced
2 Tbsp Fish Sauce
3 tsp Sugar
1-2 tsp Black Pepper
1/4 cup Canola Oil
1 tsp Sesame Oil
3 Tbsp Shallots, minced
1/8 tsp Onion powder
Juice of a Lime
Pincc of Red Pepper Flakes

1. Combine all of the marinade ingredients and allow pork to marinade for at least 2 hours or overnight. Grill in batches over medium low-medium heat to caramelize the meat.

Pickled Carrot Slaw

1 cup Rice Wine Vinegar
2 Tbsp Sugar
1/2 tsp Salt
Dash of Red Pepper Flakes
1 Green Onion, chopped
2 cups of julienned vegetables- I used carrots alone . . . but you can use one cup of carrots and 1 cup of daikon radish if you like. (I am not a radish fan)

1. Combine rice wine vinegar, sugar, salt and pepper flakes in a microwavable bowl. Microwave for one minute and stir to dissolve sugar and salt. Add julienned carrots to vinegar mixture and allow to marinate in the refrigerator for at least 1 hour or overnight. Add the green onion just before serving.

Additional Sandwich Ingredients:

1 Crusty loaf of French Bread or 2-3 Small Baguettes
Cucumber Slices
Fresh Cilantro
Mayonnaise

To assemble the sandwich portion the french bread into 3 pieces and slice each in half length wise. Lightly toast the bread on a grill or in the oven. Spread the bread with mayonnaise, layer meat, sliced cucumber, pickled carrot slaw, and cilantro sprigs onto bread. Enjoy!

Coconut Shrimp Curry

2010-08-23T09:25:00.000-07:00

I LOVE cooking with coconut milk . . . but try not to too often because it is some rich and heavy stuff (although I do opt to use lite coconut milk often enough when I do cook with it). Pairing coconut milk with curry is out of this world! This curry is rich and creamy . . . decadent if anything. My favorite curry is from Benja's Thai restaurant in St. George, Utah. The Yellow Curry is my very favorite . . . but everything else we have tried rocks too! If you ever get the chance . . . go there! The food is awesome and the hubs and I CRAVE their sushi 24/7!!!
I also ventured out today and bought a jar of italian pickled garlic . . . anyone ever cooked with it before? The girl at the store sold me on its many uses and how interchangeable it is in Italian cooking with regular garlic, and that it is awesome in salsa and good to eat on its own . . . we shall see . . .Coconut Shrimp Curry
Recipe by: Emily

1 1/2 lbs Shrimp, shelled, cleaned and tails removed
1/2 cup Red or Green Belle pepper, diced
1 cup Red Onion, diced
3 cloves of Garlic, minced
2 Tbsp Oil
1 can Coconut milk
1-2 tsp Curry Powder
1/4 cup Fischer Wieser-Mango Ginger Habanero Sauce
Garlic Chili Paste, optional- (add if you want more heat!!!)
1/2 tsp dried Basil or 1 Tbsp fresh basil, minced
1-2 Tbsp Soy Sauce, or Wasabi Soy Dipping Sauce, to taste
1/2 Tbsp Cornstarch, optional . . . add if you want a thicker sauce
Salt
Pepper

1. Heat two tablespoons of oil in a large wok or skillet over medium heat, add the diced onion and cook for 5 minutes, then add the green pepper to the onions and cook for an additional 5 minutes. Add the garlic, curry powder and basil to the onion and peppers and cook for one minute.
2. Slowly stir in the coconut milk, mango habanero sauce, and soy sauce. Bring coconut milk to a simmer and add the shrimp. Cook until shrimp begin to turn pink. Whisk in the cornstarch and allow to thicken for another minute or two, taste and season if needed. Remove from heat and serve over rice. Enjoy!

If you can't find the mango ginger habanaro sauce, use mango or apricot jam instead with a teaspoon of minced ginger and a teaspoon (or more) of minced habanaro or jalapeno.

Baked Coconut Shrimp Po'boys

2010-08-18T11:36:00.001-07:00

We were SOOOO craving coconut shrimp at our house the other day . . . but I so did not want to deal with splattered grease everywhere . . . nor did I really want to have anything deep fried . . . so we opted to make BAKED coconut shrimp . . . and they rocked!!!
The key to the toasty, crunchy, oh so delish baked shrimp was toasting the coconut before coating the shrimp. I also add a little panko in to ensure a good crunch and to not overpower the shrimp with coconut (can that really happen . . .?) Anywho we LOVED them and ate them one day as a main entree and another day utilized them to make Po'boys. My hubs approved all the way! Baked Coconut Shrimp Po'boys
Recipe by: Emily

1-1 1/2 lb Shrimp, peeled and cleaned with tails removed, medium or large
2 cups Sweetened Flaked Coconut
1/2 cup Panko crumbs
3 egg Whites
1/2 cup flour
Salt
Pepper
Franks Red Hot Wing's Sauce -Sweet Heat BBQ
Fischer Wieser-Mango Ginger Habanero Sauce
1/2 cup Mayonnaise
Lettuce
Tomato's
Hoagie Rolls, lightly buttered and toasted

1. Evenly spread coconut on a cookie sheet and bake in a 350 degree preheated oven for 5-7 minutes, until lightly browned.
2. Pat shrimp dry. Set up your breading station by combining 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in one bowl, the egg whites with 1-2 teaspoons of Franks Red Hot Wing's Sauce -Sweet Heat BBQ beaten together, and the panko crumbs and toasted coconut mixed in a third bowl.
3. Lightly dust shrimp with flour mixture then dip in egg white mixture and then coconut mixture.
4. Place coated shrimp on a lightly oiled cookie sheet to bake. Once all of the shrimp are coated bake for 8-10 minutes in a 350 degree preheated oven, turning shrimp over with a spatula half way to ensure even toasting. Serve shrimp with your favorite dipping sauce or make a Po'boy sandwich with lettuce, tomato and Em's yummy sauce. Enjoy!

Em's Yummy Dipping Sauce

1/2 cup Mayonnaise
a couple of drops of Franks Red Hot Wing's Sauce -Sweet Heat BBQ
2-3 Tbsp, Fischer Wieser-Mango Ginger Habanero Sauce
Squeeze of Lime

Mix together and serve as a dip for coconut shrimp, or as a spread for Po'boy sandwiches.

Chicken Pillows

2010-08-10T13:43:00.000-07:00

I am 99.9% sure that everyone in Utah (if not the entire US) has a recipe for Chicken Pillows. So I guess that makes this a classic. Some of you may roll your eyes and say "Chicken Pillows" . . . seriously . . . but they are delish . . . so here they are.
I like a little crunch in mine so I always add either toasted chopped pecans, diced celery or green onion or all of the above when I have them on hand. Then I roll them in either panko crumbs, cracker crumbs, crushed corn flakes, crushed stuffing or croutons or whatever other brilliant ingredients that I have on hand. I top off my chicken pillows with homemade chicken gravy, but you can also use cream of mushroom or cream of chicken soup thinned out.
I have been distracted from posting due to family reunions (had SOOOO much fun!!!) and my new obsession with geneology!!! I made a "spring cake" and "fall cupcakes" for a Relief Society Enrichment dinner and of course had to share more pics!
Chicken Pillows
Recipe by: Emily

1 Tube Crescent Rolls
2 cups Roasted Chicken, diced or shredded
1 8oz Cream Cheese, room temperature
2 Green Onions, chopped
1/4 cup Celery, chopped fine
1/4 cup Pecans, chopped and toasted
Salt
Pepper
1/2 cup butter, melted
1 1/2 cups bread crumbs, cracker crumbs etc.

1. Combine the cream cheese, chicken, green onions, celery, pecans and salt and pepper together.
2. Unroll crescent rolls and evenly divide the chicken mixture onto each unrolled roll.
3. Roll or fold the crescent roll dough over the filling, making sure that all of the filling is enclosed in the dough, it will look "something like a pillow."
4. Roll the dough pillows in the melted butter and then in the crumbs. Place on a baking sheet and bake in a 350 degree preheated oven for 14- 17 minutes or until golden brown. Top pillows with gravy to serve! Enjoy!

German Meatballs with Buttermilk Gravy

2010-07-20T16:22:00.000-07:00

On Sunday evening I browsed the many cookbooks that I brought back with me from Germany and made a list of recipes that I want to make . . . . so I will hopefully be posting more German recipes here within the next few weeks/months. I love German food! It is VERY hearty. I especially love the Knoedls and Kloese that accompany so many meals. I am definitely going to be making some in the near future.
German Meatballs with Buttermilk Gravy
Recipe by: Emily

2 lbs Lean Ground Beef
1 Egg
1/4 cup Milk
1/3 cup FRESH Bread Crumbs
1 Small Onion, diced small
2 tsp Spicy Brown Mustard or Regular Yellow Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable or Canola Oil
1 Medium Onion, thinly sliced
2 Tbsp Olive Oil
1/4 cup Flour
2 cups Buttermilk
1 tsp Brown sugar
2 Tbsp Butter

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes.
2. While the onions cook, mix the egg, bread crumbs, milk, salt, pepper, and mustard together in a bowl. In a medium bowl add the ground beef, diced onion and bread crumb mixture together. Mix gentle until the onions and bread crumbs are evenly incorporated. Shape into walnut sized meatballs. After the onions are caramelized add 1-2 tablespoons of water to the onions to deglaze the pan. Remove the onions from the skillet and set aside. Add 1 -2 tablespoons of oil to the skillet and fry the meatballs on each side over medium heat until browned.
3. Remove meatballs from the skillet and add 2 tablespoons of butter to the skillet, add the flour and cook for 1 minute. Whisk the buttermilk into the flour, continue whisking until the gravy is smooth. Taste gravy and season with salt and pepper if needed. Add the caramelized onions and meatballs back to the skillet and allow to simmer for 2-3 minutes or until the gravy has thickened. Serve over hot spaetzle noodles. Enjoy!

Spaetzle with Caramelized Onions

2010-07-18T20:05:00.000-07:00

I love spaetzle . . . I love to make it and use it in SO many dishes . . . plus my skills at making it have improved drastically over the years. One of my favorite ways to eat it is also incredibly simple. It just takes a little time . . . but is worth it in the end!
I love the look, shape and texture of the noodles. They look homemade, have perfect curves and shapes for cradling gravies and sauces . . . plus if you go to your cupboard and are out of pasta or noodles you can make a batch of spaetzle faster than you can hit the grocery store.
Spaetzle with Caramelized Onions
Recipe by: Emily

2 cups Flour
2 eggs
3/4 cup of Milk
1 tsp Salt
Dash of Nutmeg
1 Large Onion, sliced
1 tsp Brown Sugar
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Chopped Parsley (optional)

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes, stirring occasionally.
2. While the onions cook mix the flour, nutmeg and salt together in a medium bowl. Mix the eggs and milk together in a separate bowl then add to the flour mixture. Whisk together until no lumps are left in the dough. Allow the dough to rest for 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Place a colander or course sieve over the boiling water, scrape the spaetzle dough through the colander holes using a scraper or spoon allowing the dough to drop into the boiling water like teardrops. Boil the spaetzle for 6-8 minutes or until all of the noodles float to the top, stirring gently to separate noodles if needed. Drain noodles in a colander and rinse with water.
4. Add the remaining butter to the onions, add the spaetzle noodles to the onions and cook for 3-5 minutes, season with salt and pepper. This makes a great side dish for any German fare or alone. Enjoy!

-You can also toast fresh bread crumbs and sprinkle over the top or your favorite shredded cheese.
- Spaetzle is a great sub for macaroni noodles in mac and cheese or in soups!

Over the Top Stuffed French Toast with Strawberry-Rhubarb Buttermilk Syrup

2010-07-13T10:23:00.000-07:00

This french toast is over the top! If you need a breakfast that is just going to brighten your day and tickle your toes you have found it! I LOVE this french toast!!! The syrup is D-E-L-I-S-H as is the cream cheese filling . . . second best part is that it is super fast and easy to make! YUM-O!!! At girls camp our amazing cook made buttermilk syrup and added a container of strawberry yogurt to it =wonderful stuff so thanks for the ideas Colleen!Over the Top Stuffed French Toast with Strawberry-Rhubarb Buttermilk Syrup
Recipe by: Emily

1 loaf White Bread or Brioche
5 Eggs
1 cup Milk
1/3 cup Sugar
1 tsp Vanilla
8 oz Cream Cheese, room temperature
1/3-1/2 cup Brown Sugar
Butter

1. Mix the cream cheese and brown sugar together using a fork. Set aside. Beat the eggs, milk, vanilla, and sugar together in a shallow bowl or pie plate. Set aside.
2. Cut the bread into thick 1 inch slices. Make a pocket in the bread by slicing into the top in the middle. (Or you can use two regular slices of bread and spread the cream cheese between the two slices.)
3. Stuff the bread pocket with 1-2 tablespoons of the cream cheese mixture, dip the stuffed bread into the egg mixture coating well on both sides.
4. Heat a griddle or frying pan over medium-low to medium heat. Lightly butter the pan and fry the french toast on both sides until golden brown. Serve with Strawberry-Rhubarb Syrup. Enjoy!

Strawberry Rhubarb Buttermilk Syrup

1 cube Butter (or margarine)
1 cup Sugar
1/2 cup Buttermilk
1/2 tsp Vanilla Extract
1/2 tsp Baking Soda
1/3 cup Strawberry-Rhubarb Jam

Melt the butter in a heavy saucepan over medium heat. Stir in the sugar, buttermilk, and vanilla. Cook and stir until thick. Add the baking soda, stir, add the jam. Serve warm and enjoy!

Za-Zoom Meatballs

2010-07-05T21:50:00.001-07:00

I hope that everyone had a wonderful July 4th weekend! We celebrated today by going out to breakfast and then by watching our towns Independence Day Parade. It was a good day. The hubs and I were too tired to go out and watch the fireworks . . . but we heard them. We will have to do that on the 24th for sure.
My hubby and I were out of town last week . . . so I have been trying to cook "real food" the past few days and hence this little jem of a recipe. He was on a golf getaway with his amazing Dad and I was chewing dust and squealing over bugs in the mountains with the girls in our ward . . . it was wonderful and a day! Za-Zoom Meatballs
Recipe by: Emily

Meat Balls:
7 Tbsp Soy sauce, low sodium
6 Tbsp Sugar
1 teaspoon Garlic salt
2 Tbsp Water
3 Scallions, diced
1 tsp Ginger
2 lb Ground beef
1 cup Bread crumbs, I love panko for this!
1 tsp Black Pepper, freshly cracked

Za-Zoom Sauce:
1 cup Brown sugar
2 Tbsp Soy Sauce
1 1/2 cups Water
1 teaspoon Ginger, mashed and minced
1 1/2 cups Catsup
1/3 cup Pineapple Juice
1/3 cup Vinegar
Salt & pepper to taste

1. Whisk all the sauce ingredients together in a medium bowl and set aside.

2. Mix all of the ingredients together except for the ground beef and bread crumbs. Let sit for 10 minutes.

3. Place the beef in a large bowl and make a well in the center. Put the crumbs in the well and pour the soy sauce mixture over crumbs. Blend beef and crumb mixture together thouroughly with your hands.

4. Shape ground beef mixture into balls and brown in oil.

5. Place the browned meat balls in an oven safe baking dish; pour the sauce over them and bake at 300 F. for one hour. Serve over rice or alone. Enjoy!

L.A. Lakers Cake

2010-06-25T04:46:00.000-07:00

My nephew turned 7 years old this week and requested for me to make an L.A. Lakers birthday cake for him . . . so we went off of his favorite player . . . "The Black Mamba" . . . Kobe Bryant. Yes I realize that Odom's # is 7 . . . by "Big T" turned 7 so we had to put that on his jersey . . . but made a black mamba snake as a reference to Bryant. I won't lie . . . I am NOT an L.A. Laker fan . . . Oh the things an aunt is willing to do for her nieces and nephews . . .

Sun Dried Tomato, Roasted Garlic, and Caramelized Onion Marinara

2010-06-21T16:31:00.000-07:00

Pasta is a labor of love for me . . . I love to eat it and make it! I especially LOVE homemade marinara sauce!!! I don't mind simmering pasta sauce on the stove half the day while I clean house and fold laundry . . . those are the best days to make it because after working all day you can sit down to a plate of heaven!!! This time around I really cooked my sauce down and made it thick and rich. The sugar from the tomatoes caramelized . . . everything in the sauce melted together and became rich, and oh so tasty! I love this recipe!Sun Dried Tomato, Roasted Garlic, and Caramelized Onion Marinara
Recipe by: Emily

1 large red Onion, chopped
4 14 oz cans diced Tomatoes
5-6 cloves roasted Garlic, minced
1/3 cup chopped Sun dried Tomatoes in oil
2 Tbsp Olive Oil
2 Tbsp Tomato Paste
2 tsp Brown Sugar
2-3 tsp Sugar
1 tsp dried Basil
1 Tbsp White Vinegar
Freshly Cracked Black Pepper
Salt

1. Heat the Olive oil in a medium sauce pan over medium high heat. Add the chopped onion and 2 teaspoons of brown sugar. Cook onions for 4-5 minutes or until they begin to lightly brown. Lower heat to medium low and cook for 15 minutes, stirring occasionally.

2. Add the diced tomatoes with juice, sun dried tomatoes, 2-3 teaspoons of sugar, 1 tablespoon of vinegar, minced roasted garlic, 1/2 teaspoon of pepper, 1 teaspoon of salt, dried basil and tomato paste to the onions. Lower heat if needed and simmer for 2 hours, stirring occasionally.

3. After simmering for 2 hours taste sauce and season with salt and pepper. Serve over your favorite pasta! Enjoy

-This sauce is thick and has a rich sweetness that I love and really brings out the roasted garlic and sun dried tomoato flavors.
-You can also add fresh basil at the end if you like and or parsley.
-If you want the sauce to be less chunky use a potato masher and mash down the sauce half way through cooking, or puree 2 of the cans of diced tomatoes.

Sesame, Orange, Wasabi Noodles with Crispy Fried Tofu

2010-06-17T15:30:00.000-07:00

I was on a bit of a Tofu kick while my hubby was away for a few days . . . he was glad to have missed my little experimentation with tofu in the kitchen . . . poor boy doesn't know what he is missing!
I promised him when we got married that he would never have to eat tofu AND that I would never "sneak" it into anything that I made. I have held to that promise . . . even though he may not fully believe me . . . anyways I like tofu, I may never crave it but I think it is fun to experiment with. I really liked it in this dish . . . with a crispy texture on the outside and the soft middle inside. It was pretty tasty! The cilantro and green onion add a great flavor and texture as well . . . I wouldn't bother making this dish if you don't have the fresh herbs and scallions!
Sesame, Orange, Wasabi Noodles with Crispy Fried Tofu
Recipe by: Emily

1-2 packages Udon noodles (or any favorite Asian noodle)
1 block Firm Tofu
1/2 cup Corn Meal
Pinch of Cayenne Pepper
1/2 cup Canola Oil (you can also use peanut or vegetabel oil)
1 Red Pepper, seeded and julienned
1/4 -1/3 cup Wasabi Soy Dipping Sauce
2 tsp Canola Oil
2-3 Tbsp Orange Juice
1/2-1 tsp Orange Zest
1 tsp Toasted Sesame Oil
1 1/2 tsp Sugar
2 Green Onions, diced
1 handful Cilantro, torn or chopped
Toasted Sesame Seeds to garnish

1. Slice the tofu in half lengthwise and then into 1/2 inch slices. Place the sliced tofu in a sallow dish and drizzle with the wasabi soy sauce, turn tofu over to coat both sides. Allow tofu slices to marinate for 1/2 hour.

2. Prepare noodles according to package directions and set aside.

3. Heat 1/2 cup oil in a large skillet or wok over medium heat. Mix the corn meal with a pinch of cayenne pepper in a bowl. Dip the tofu slices in the cornmeal mixture to coat on all sides, tapping away excess meal. (Be sure to save the wasabi soy sauce.) Fry the tofu in batches for 1-2 minutes on each side in the oil until lightly browned. Drain the tofu slices on a paper towel and set aside.

4. Remove the oil from the pan and wipe skillet with a paper towel. Add 2 tsp of oil back to the pan; add the red pepper to the skillet and stir fry for a few minutes to soften slightly. Add the reserved wasabi soy sauce, orange juice, sesame oil, sugar, and green oniont to the skillet. Cook for 1 minute; add the noodles and toss to coat. Plate the noodle mixture then top with crispy tofu slices, cilantro and toasted sesame seeds. Enjoy!

Hot and Sour Soup

2010-06-11T21:54:00.000-07:00

I LOVE oriental food! I love spicy things and I love the back of the throat heat that is in this soup! Ironically I made this on the hottest day of summer that we have had so far and tonight I am freezing due to the weather change and the fact that our AC was blasting all day while we were out of town today . . . so I could really go for a bowl of this soup now to thaw my frozen toes!
Hot and Sour Soup
Recipe by: Emily

1/2 cup dried Shitaki Mushrooms
1 tsp peeled and minced Ginger
1 tsp Red Chile Paste, such as sambal oelek (add more if you like it really hot)
1 Tbsp Oil
1/2 cup canned Bamboo Shoots, sliced
2 boneless Pork Chops, sliced into 1 inch strips
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
Salt
Fresh cracked Pepper
1 tsp Sugar
1 Quart Chicken Stock
1 inch piece Ginger, peeled and quartered
1 Green Onion, cut into quarters
4 sprigs of Cilantro
1/2 square Firm Tofu, drained and sliced in 1/4-inch strips
6 tsp Cornstarch mixed with 2 Tbsp water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Directions

1. Steep the mushrooms in a small bowl and cover with boiling water. Let stand for 30 minutes until plumped. Slice the mushrooms and set aside.
2. Heat one quart of chicken stock over medium-low heat in a sauce pan, add the peeled and quartered ginger, quarted green onion, and 4 sprigs of cilantro to the pot. Allow chicken stock to steep for 1/2 an hour before using simmering lightly. Be sure to strain the ginger, green onion and cilantro from the stock.

3. Heat the oil in a wok or large pot over medium-high heat. Season the pork chops with salt and pepper, add to the wok. Cook for 3 or 4 few minutes until lightly browned. Add the minced ginger, chili paste, shitaki mushrooms, bamboo shoots; cook and stir for 1 minute to infuse the flavors. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together. Pour in the Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

4. Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

My FAVORITE Mac N' Cheese . . . with Roasted Garlic, Caramelized Onions, Chicken and Parmesan Cheese!

2010-05-16T22:44:00.000-07:00

Mac N' Cheese is a regular on the favorite comfort food list . . . but it makes a rare appearance at my house . . . so when I do make it from scratch I like to go all out and make it with some of my favorite ingredients like roasted garlic, caramelized onions, Parmesan cheese, chicken and buttery brioche bread crumbs. Delish!!! My FAVORITE Mac N' Cheese
Recipe by: Emily

2 cups Elbow Macaroni
3 Chicken Breasts, boneless and skinless
1 medium Onion, chopped
4 Roasted Garlic Cloves, minced
1 1/2 tsp Brown Sugar
2 Tbsp Olive Oil
2 1/2 cups Milk
1 cup Shredded Provolone Cheese
1 cup Shredded Parmesan Cheese
3 Tbsp Butter
2 Tbsp Flour
Salt
Freshly Ground Black Pepper
2 cups Bread Crumbs, I like to use coarse brioche crumbs best

1. Cook macaroni according to directions on the package to al dente. Drain pasta and set aside in a large bowl.

2. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15 minutes.

3. While the onions cook cut 3 chicken breasts into 1 inch pieces. Once the onions have caramelized for 15 minutes, higher the temperature to medium and add the chicken pieces to the pan. Season with salt and pepper and cook for 5-7 minutes, or until the chicken is browned and just cooked through. Add the minced roasted garlic to the chicken and remove skillet from heat. Spoon chicken over the macaroni and set aside while making the cheese sauce. Preheat oven to 350 degrees.

4. Use the same skillet that you cooked the chicken in to make the sauce, it will deglaze the pan. Higher heat to medium, add 2 tablespoons of butter to the skillet and melt. Add 2 tablespoons of flour to the melted butter and whisk while cooking for 1 minute until incorporated and smooth. Add 2 1/2 cups milk to the flour/butter mixture and whisk while continuing to cook. Once the milk mixture begins to thicken and bubble add the shredded cheeses and continue to whisk until the cheese has melted, about 3 minutes. Taste cheese sauce and season with salt and pepper to taste.

5. Pour the cheese sauce over the macaroni and chicken mixture and mix well. Pour macaroni mixture into a 9x13 inch baking dish and top with 2 cups of brioche bread crumbs. Bake for 20-25 minutes, until bread crumbs are browned and the macaroni is bubbly. Allow to sit for 5 minutes before serving, enjoy!

Bike Birthday Cake and Princess Tiana Birthday Cake . . .

2010-05-16T22:31:00.001-07:00

I love making cakes for my nieces and nephews and family members! . . . May and June are very busy birthday months in our family . . . so here are two of the latest to make their appearances at parties this month . . . Princess Tiana was a delicious white cake with a white chocolate buttercream frosting and was requested by the little princess below who just turned 3! Look at those brown eyes! She is going to be a serious heartbreaker one day! (Thank you handsome husband of mine for whipping out the fantastic cupcakes for the party too!) Below is the bike cake that I made for my nephew who turned 6. It was a from the heart cake all the way with his fam cheering him on as he crossed the finish line in a birthday bike race! Love you B & K! Thanks for being such a great sports kiddles and letting your aunt make your cakes!

Caramelized Onion Dip

2010-04-27T20:21:00.000-07:00

Oh finals . . . you are here and almost gone once again . . . I CAN'T WAIT! I mixed up a little distraction from studying today . . . and was instantly addicted!!! If you are an onion dip fan (in fact even if you are not) you have to try this recipe out! Easy and delish!!! I see another addition to our super bowl spread in the future . . . Caramelized Onion Dip
Recipe by: Emily

2-3 Medium Onions Chopped
8 oz Cream Cheese, room temperature
1/2 cup Mayo
1/4 cup Sour Cream
1 Tbsp Olive Oil
1 Tbsp Water
1 Tbsp Butter
2 tsp light Brown Sugar
1 tsp Worcestershire Sauce
1/2 tsp Onion Salt
1/2 tsp Garlic Powder
1/2 tsp Salt
Freshly Ground Black Pepper

1. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a medium skillet over medium high heat, melt the butter in the oil then add the chopped onions, 1/2 teaspoon of salt and 2 teaspoons of light brown sugar. Cook onions stirring continually for 5 minutes then lower heat to medium-low and continue to cook the onions until soft and caramelized for about 30 minutes stirring to keep from burning. Remove pan from heat and add 1 tablespoon of water to the onions and stir to deglaze the pan. Spoon onions into a bowl to chill in the refrigerator.
2. Mix the cream cheese, mayo, sour cream, worcestershire sauce, onion salt, garlic powder, and black pepper together with a hand mixer until smooth. Chill in the refrigerator until the onions are completely cool and then stir in the caramelized onions and refrigerate until serving. Enjoy!

*This dip is best when left to chill for a few hours or overnight!
**You can also substitute clams or crispy bacon in place of the onions to make clam or bacon dip!

Lots of Cake! -Wedding Cake

2010-04-17T17:24:00.000-07:00

Yeah for more cake!!! Once again I am busy writing papers and prepping for finals . . . so I am sharing a cake that came out of my kitchen recently that I LOVED. . . I made this cake for my darling cousins wedding back in March and have been eager to post the pictures that my amazing sister in law Brandi took! The heart design on the side was based on my cousins ring so it added a bit more of a personal touch to it. (I love that idea . . . it really made it their own since they designed it!!!)The cake itself was a death by chocolate cake made up of decadent chocolate sour cream cake studded with mini chocolate chips and filled and frosted with my favorite chocolate fudge frosting and then covered with white and lemongrass colored marshmallow fondant! All four tiers were made of cake so their was plenty to indulge in! This was a lot of work but it turned out awesome and I was so excited to make it for them!!! Congrats again you happy newly weds!!! We are glad to have you in the family! Special thanks to my always willing and amazing pit crew who helped me with the finishing touches!!! Love you!!!

Tilapia with Bacon, Peanuts and Leeks

2010-04-11T00:25:00.000-07:00

While serving an LDS Mission I spent a few months serving in the town of Weimar Germany. It is one of my favorite places that I have ever had the great opportunity of visiting . . . much less living in. It was such a lovely town, filled with wonderful people, incredible history and just an enticing layout and feel. If you are ever in Germany or planning a trip their I would definitely recommend giving Weimar a visit (and countless other towns and cities!!!). Anyways their was an "American Steakhouse" called Texas in the town that we would frequent from time to time, this recipe comes from a dish that I had there and have never forgotten. I know that the combo of peanuts, bacon and leeks/onions may sound a little strange to some . . . but don't knock it til' you try it is all that I have to say!
I used turkey bacon and leaks while making it the other day . . . but the original that I had in Germany utilized crisp bacon, caramelized onions and peanuts. Divine, divine! You can also use any mild white fish of your choice instead of Tilapia if you wish. All that I can say is that the medley of flavors is amazing! I would love to make this in a dutch oven camping!
Tilapia with Bacon, Peanuts and Leeks
Recipe by: Emily

4 Tilapia fillets, or any mild white fish
6 strips of Bacon
1 -1 1/2 cups of Lightly Salted Peanuts
1 cup chopped Leeks, clean well . . . you can also substitute onions or shallots
1 cloved Garlic, minced
Olive Oil
Salt
Pepper
1/2 cup Flour
Seasoning Salt
Butter

1. Dice the bacon strips and add them to a large skillet over medium low heat and allow them to render down and crisp.
2. While the bacon is cooking chop and clean the leeks, set aside. Lightly flour the fish fillets in flour seasoned with salt and pepper or seasoning salt and pepper.
3. Remove the bacon from the pan with a slotted spoon and set aside. Leave the bacon drippings in the pan and heat the skillet over medium heat. Add a tablespoon of olive oil or butter to the pan (or a combo of both) if needed to cook the fish in. Brown the fish fillets on both sides in the bacon fat until cooked through. Set aside on a platter and cover with tin foil to keep warm.
4. Add the leeks to the skillet along with a tablespoon of additional butter if needed. Cook the leeks for a few minutes until they begin to soften. Add the peanuts and minced garlic to the leek mixture and continue to cook until the peanuts begin to lightly brown and the leeks are soft. Add the crisped bacon back to the pan and cook for another minute or two. Taste mixture and season with additional salt and pepper if needed. Spoon mixture over fish fillets and serve. Enjoy!

Chocolate Cupcakes with Penuche Frosting

2010-04-01T22:07:00.000-07:00

I have never had a good experience making penuche candy . . . but the frosting is super easy AND delish! It had a rich caramel like buttery flavor that makes this girl weak in the knees . . . so good!The frosting has found its way into our favorite finds file!!! I love to frost cupcakes and then sprinkle a little dark chocolate on top to round it out . . . delish!!!
Penuche Frosting

1 cup Butter or Margarine
2 cups packed brown sugar
1/2 cup milk
4-5 cups powdered sugar

1. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar and bring to a boil, stir constantly; reduce heat to low. Continue boiling and stirring for0 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate 1 hour or until room temperature.
2. Beat powdered sugar into cooled brown sugar mixture with electric mixer on low speed until smooth. Add more milk 1 teaspoon at a time if needed. If filling is too soft, cover; return to refrigerator 15 minutes to firm up. Spread on cake or cupcakes. Enjoy!

6 Ingredient Chicken Enchilada's

2010-03-27T14:10:00.000-07:00

This recipe is way easy and delish . . . I used corn tortilla's this time around and they weren't as forgiving getting them out of the pan as when I use flour tortilla's . . . but they were still a delight!
On a side note I was informed that their was an article in the paper about me and the 3 other gals from Southern Utah who have recipes in the new Worldwide Ward Cookbook . . . check it out if you wish . . . News Article . . . also I will be giving one away in April so check back to enter and win!
Chicken Enchilada's
Recipe by: Emily

4-5 Chicken Breasts, I used boneless and skinless, but use what you like
1 can Cream of Chicken Soup
1 Large Can Verde Enchilada Sauce
1 cup Sour Cream
2 cups Shredded Cheddar Cheese
Flour or Corn Tortilla's

1. Lay chicken breasts in a 9x13 baking dish and cover with the enchilada sauce, bake in a 375 degree oven for 35-40 minutes, until the breasts are cooked through.
2. Shred or cube the baked chicken breasts and place in a large bowl. Add the verde enchilada sauce back to the cooked chicken and then add the can of cream of chicken soup, 1 1/2 cups of the shredded cheese, and 1 cup of sour cream. Combine chicken mixture and then spoon into corn or flour tortilla's. Fill totilla's with as much or as little filling as you desire. Lay filled torilla's in a 9x13 baking pan until full . Cover the filled with remaining sauce and sprinkle with cheese.
3. Bake enchiladas in a 350 degree oven for 20-25 minutes, or until bubbly and lightly browned. Allow to sit for 5 minutes before serving. Garnish with salsa, sliced olives, sour cream etc. Enjoy!

Rustic Chicken and Herbed Cornmeal Dumplings

2010-03-22T14:06:00.000-07:00

I love this recipe! This is one of my favorite dishes to make on snowy days, or when I need something to do to clear my head . . . I LOVE the dumplings and the texture and lightness that they have. They aren't goopy like some dumpling recipes that I have tried and it doesn't feel like paste is stuck to your ribs when you eat these.
Rustic Chicken and Herbed Cornmeal Dumplings
Recipe by: Emily

2 lbs Boneless Skinless Chicken thighs and/or Breasts
1/2 tsp Salt
1/8 tsp Freshly Ground Pepper
1 Tbsp Butter
1 large Onion, chopped
2 cups Chicken Broth
1 1/2 tsp finely chopped fresh Thyme or 3 tsp dried Thyme
2 Tbsp Cornstarch
2 tbsp Flour
2 cups Milk
2 Celery stocks, chopped
3 Carrots, chopped or sliced 1/4 inch thick

Dumplings

1/4 cup Flour
1/2 cup Yellow Cornmeal
2 tsp Baking Powder
1/4 tsp Salt
2 Tbsp cold unsalted Butter, cut in bits
2/3 cup Milk
1/2 tsp Freshly minced Parsely
1 tsp freshly chopped Chives, or any other herb you like

1. Season chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat, brown chicken on all sides until cooked through, 8 to 10 minutes. Remove chicken from pot and set aside.
2. Melt butter in the pot, add the onion, carrots and celery; cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Whisk in milk into the cornstarch, then whisk milk mixture into broth. Boil and continue to whisk until thickened, about 5 minutes.
Dumplings: (mix the dumplings while the other ingredients cook)
1-In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter. Use a fork, pastry blender or your fingers to cut the butter into the cornmeal mixture. Add the the milk and herbs and stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. The dumplings will puff up as they cook. Enjoy!

Friendlier Carbonara

2010-02-24T22:56:00.000-08:00

Raw eggs kinda ewwww me out . . . I realize that in tradtitional carbonara recipes eggs, cream, bacon and cheese are the main ingredients . . . but for those of who shirk from making carbonara because of 1-the fat content and 2-the whole raw egg factor . . . then this recipe is for you . . . use the lower fat options for an even more health friendly route, or adjust to whatever is floating about in your fridge. We loved this sauce! It would also be a great sauce on a thin crispy pizza crust or if instead of using bacon, or going all bacon, add shrimp, clams or scallops instead. Delish!
Also on a fun note . . . you Twilighters check out what Sweet and Saucy has on her amazing site (seriously one of my favorite places to visit!!!). Another favorite site is C Jane Enjoy It . . . I really liked Courtney's last post. Friendlier Carbonara
Recipe by: Emily

5 strips of Bacon, diced (I use the center cut bacon, less fat, more meat, or you can use turkey bacon but may need to add a little extra oil)
1 tsp Olive Oil
1 medium Onion, chopped
2-3 Cloves of Garlic, minced
2 Tbsp Flour
1 1/2 Cups Milk (or half and half for an even richer sauce)
1/2 cups Sour Cream (low fat or regular)
1/2 cup Parmesan cheese, shredded
2 Tbsp Parsley, chopped
Salt
Black Pepper
Pasta

1. Cook the bacon in the olive oil over medium low heat, until it begins to render down, about 5-7 minutes. Add the onions and continue to cook for another 5 minutes, until the onion begins to caramelize.
2. While the onions and bacon cook whisk the sour cream, milk, cheese and 1 tsp of salt and 1 tsp of pepper together, set aside.
3. Add the garlic to the bacon and onions and cook for one minute. Sprinkle the flour over the bacon and onion mixture and cook for another minute.
4. Stir in the milk/cheese/sour cream mixture. Allow to simmer, stirring to prevent burning, until thick. Taste and add additional salt and pepper if needed. Stir in parsely and remove from heat. Serve over pasta with additional parmesan cheese if desired. Enjoy!

add additional milk if you want a thinner sauce

Steak Oscar

2010-02-15T13:19:00.000-08:00

I hope that you all had a fabulous Valentines Day! Mine started with breakfast in bed (thank you Toph!) so I would say that I definitely had a good one! In turn I made steak oscar for lunch for my hubby and I. It is one of my favorite steak dishes and I bought some asparagus that was so tender and perfect that I couldn't pass it up.
My hubby is a meat man all the way . . . so as long as he is getting steak he can handle all of the "fluff" on top . . . although I hardly think of crab, asparagus, and hollandaise sauce as fluff. (He also likes his steak very rare . . . hence the very pink look in the pictures).
Steak Oscar
Recipe by: Emily

2 Steaks, I used rib steak ribeyes . . . New York is another favorite cut or you can't go wrong with a fillet
8 Asparagus stalks
4-6 Tbsp Hollandaise Sauce
Crab, canned or lump, (I used one can for 2 servings)
Salt and Pepper
Butter
Steak Seasoning
1 Small Clove Garlic, minced
2 tsp Olive Oil
1-2 Tbsp Water

1. Season steaks using salt and pepper or your favorite steak seasoning (we like McCormick). Heat a medium skillet over medium high heat and add a pat of butter to melt, sear steak for 3-5 minutes on each side until cooked to desired pinkness. While steaks cook wash asparagus and trim off the woody stems. Toss cleaned and prepped asparagus with olive oil, garlic, and a light sprinkling of salt and pepper. Remove steaks from heat and cover with foil and allow to rest while cooking asparagus.
2. Lower the heat and wipe out the skillet with a paper towel or wash pan before cooking asparagus. Heat skillet over medium heat and saute asparagus adding a little water if needed to deglaze the pan and aide in cooking. Cook asparagus for 5-8 minutes or just until tender. Top steaks with asparagus stalks and then top asparagus with crab. Spoon Hollandaise sauce over the top and serve. Enjoy!

Cake Pops . . . Valentine Bouquets

2010-02-12T23:13:00.000-08:00

I did a little demo at Relief Society the other night about how to make cake pops . . . and since then everyone has been asking me to post about them . . . so I am.

I realize that everyone has blogged about them . . . so what is one more blog . . . besides I have yet to see them made into flowers using chocolate molds . . . which is what I did . . . so theres a new idea for ya . . . I prefer using homemade frosting when making them . . . especially my chocolate fudge recipe . . . 1- because it is SOOOO good 2- because the chocolate chips in the frosting help the balls stay firm and I love the moistness that the sweetened condensed milk adds too!I think the key to making these are 1- DON'T overheat the chocolate 2- Make sure the balls are firm . . . as in nice and frozen!Try some fun flavors! The ladies at RS thought of some great combos . . . loved it! I made carrot cake with cream cheese frosting and chocolate cake with chocolate fudge frosting . . . SOOOO GOOD! 3- not too much frosting . . . you still want a cake texture. Cake Pops

1 Cake mix, make according to directions and cool completely
1 cup -1 1/2 cups Frosting
Sucker Sticks
Candy Melts, Chocolate

Mix a cake mix of your choice according to the directions on the mix and bake. Allow cake to cool completely and crumble with a fork or with clean hands.

Mix cake mix with 1 cup of frosting and then add more frosting as desired or needed to create almost a thick dough consistency that is still "cakey."

Freeze the cake mixture in a lidded container overnight or until very firm. Scoop the cake mixture into balls using a cookie scoops. Roll the balls in your hands to even out the shape and place on a cookie sheet lined with wax paper and then freeze again to make sure that they are very firm.

Melt candy melts according to package directions and then stick a sucker stick into each ball and dip in the melted chocolate. Lightly tap off excess chocolate and sprinkle pop with sprinkles or candy. Allow chocolate to set and enjoy!

More ideas . . .

Add a tablespoon or two of sweetened condensed milk or caramel syrup to the cake mixture to create really moist pops.

Use candy molds to add flowers, butterflys and other shapes to the pops and stick on using melted chocolate.

Make "cake truffles" by leaving out the sucker stick and placing them in mini paper liners instead.

Bake a pan of brownies and use a cookie scoop to make balls when the brownies are still warm. Freeze, and then dip in candy melts or in melted frosting and allow to set up.

For more brilliant ideas visitBakerella's site! She is one talented lady!

Southwest Chicken Salad, with Charred Corn Relish and Crispy Fried Jalapenos

2010-02-09T00:04:00.000-08:00

I needed a serious pick me up tonight . . . so I visited the new LDS Youth website . . . and my mood has just blossomed! I love that! (My sweet MIL says that often . . . we love it when she says it.) So on a day when the waters are pretty choppy what better way to get your mind off things and your hands working than making a killer salad!!! I highly recommend it! My husband and I went out to eat the other day and had fried Jalapenos' as an appetizer and loved them . . . so I was eager to try them out on top of a load of southwest salad goodness . . . delish!
Southwest Chicken Salad with Corn Relish and Crispy Fried Jalapenos
Recipe by: Emily

2 Chicken Breasts, bonelss skinless
1/4 cup lime juice
2 Tbsp Oil
1/2 tsp Garlic Powder
1/4 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Pepper

Mix the lime juice, oil, garlic powder, pepper, and salt together. Marinate the chicken breasts in the lime mixture for 1/2 hour and then cook in a medium skillet over medium heat until browned on both sides and cook through. Allow to rest for a few minutes before slicing.

Charred Corn Relish

3 Cups Sweet Corn
1/2 cup Red Onion, diced
1 Cup Black Beans
1 Tbsp Jalapeno, minced
1 Tbsp EVOO
Squeeze of Lime
Small handful of Cilantro, chopped
Salt
Fresh Cracked Black Pepper

Heat a medium skillet over medium high heat, add the corn and cook for a few minutes until it barely begins to color. Lower heat to medium and add the diced red onion. Cook until the onion begins to soften and add the minced garlic and jalapeno. Cook for 1 more minute and then remove from heat. Add the oil, lime juice, salt, pepper, and black beans. Mix and serve!

Fried Jalapeno Peppers

2 Jalapenos, sliced 1/4 inch thick (remove seeds if desired but leave membrane intact)
2 Tbsp Cornmeal
2 Tbsp Flour
1/4 tsp Salt
1/2 cup Butter milk

Coat jalapeno slices in buttermilk and allow to sit while you mix the flour, cornmeal and salt together. Individually dredge the jalapeno slices in the flour mixture and lightly shake off excess flour. Fry in oil until lightly browned. Drain on a paper towel, and then pile on top of a salad or dip in ranch dressing and enjoy.

2 Romaine Lettuce heads, or any salad greens
Tortilla Strips
2 Avocados, chopped
1/2 Cup Shredded Cheddar Cheese
1/2 Cup BBQ Sauce
Cilantro/Lime Ranch Dressing, (blend ranch dressing with lime juice, cilantro and jalapeno if desired, taste and adjust ingredient amounts according to taste)

To create the salad pile greens on a plate and top with the corn relish, sprinkle on tortilla strips, cheese, avocado, chicken and fried jalapenos. Drizzle BBQ Sauce and cilantro/lime ranch over the salad and enjoy!

More Cake . . .

2010-02-05T00:20:00.001-08:00

I am making my beautiful cousin Emma's wedding cake in a few months . . . I was also going to make a cake for a baby shower this weekend . . . but the baby is coming earlier than thought . . . so I ended up making a "practice" cake just for fun . . . it is a tidge like the cake for the wedding . . . no worries Emma . . . it is a TIDGE like the final product will be . . . only completely different . . if that makes sense . . .
It has been a long week and I have been working on a power point presentation for a class tomorrow of people from the American Revolution . . . Nathan Hale and Francis Marion are personal favorite revolutionary heroes of mine . . . (along with Jefferson, Washington, Revere, Adams, etc . . .) I remember watching the Walt Disney movie about the "Swamp Fox" as a kid, played by a very young Leslie Nelson. It rocked! . . . still does.
Tomorrow night is girls night out for yours truly and the Southern Posse . . . away from the kids and the men folk . . . you'd think we never do this with how absolutely pumped my girls are to go out! (Given it has been a while . . .) I wish you all a fabulous weekend! Go Colts!
(Great find . . . I buy these scrapbook pages that are plastic and use them as cake liners . . . a cheap and fun addition to cake decor!)

Teriyaki Chicken and Veggies

2010-02-03T21:01:00.000-08:00

Um to sum up in one word . . . this Teriyaki Chicken and Veggie dish was DELISH! The hubs and I did a little kicking back with our Teriyaki Chicken Bowls in front of the tube (kind of a treat at our house . . . I am a total sit down at the table and eat properly type of person) and delved in! Loved it!
To kick it up a bit I added a sprinkling of cashews, which went over well with my hubs . . . who eats nuts like they are going out of style. (I highly recommend the wasabi soy almonds to snack on anytime! Favs of ours!) The best part of this dish is, well aside from the fact that it is delish is that it is FAST to make and ueber varsatile! Add whatever veggies you have in your house and enjoy! Next up is getting our Super Bowl menu together . . . (Hey Brandi this might be a good one to try out on Jared . . .) Teriyaki Chicken and Veggies
Recipe by: Emily

2-3 Chicken breast, boneless and skinless, cut into bite size pieces
1 16 oz bag Frozen Veggies, I used the cauli, brocc, carrot mix, but use whatever you want, even a stir fry mix would be great
1 medium Onion, cut into moons or chunks
1 cup Water
1/4 cup Soy Sauce
4 Tbsp plus 2 tsp Brown Sugar
1 Tbsp Honey
2 Cloves Garlic, minced/crushed
1/2 tsp fresh Ginger, minced/crushed
2 Tbsp Cornstarch
2 Tbsp Oil

1. Combine 3/4 cup of water, soy sauce, 4 tablespoons of brown sugar, and honey together and set aside. Combine 1/4 cup of water and cornstarch in a separte bowl and set aside.
2. Heat the oil in a large skillet over medium high heat, add the onions and cook for about 2-3 minutes until they soften slightly, add the cut up chicken and begin to brown the meat. After 2-3 minutes add 2 teaspoons of brown sugar to the onion/chicken mixture and cook for 2 minutes, add the garlic and ginger and cook until the chicken is no longer pink.
3. Add the frozen vegetables to the chicken and cook for 3 minutes.
4. Add the soy sauce mixture to the pan and cook for 1 minute.
5. Add the cornstarch mixture and remove the pan from the heat. Stir well as the sauce thickens, if you want a thinner sauce add a little more water. Serve over rice. Enjoy!

The idea is to "stir fry it," cooking over a high heat to brown the chicken, adding lots of flavor, and keeping the veggies from turning to mush. If you are using frsh veggies just cook them stir fry style.

Ricotta Pancakes with Buttermilk Syrup

2010-01-25T12:31:00.001-08:00

Breakfast . . . Mmmm! My husbands favorite meal of the day! There seriously is nothing like a great breakfast . . . especially on the weekends when the stress and craziness of the week have your eyes rolling around in your head and your mind is ready to shut down! At our house my hubby is the king of Saturday morning breakfast . . . and he goes to town!!! I am not an egg girl or a huge fan of pancakes . . . but if they have buttermilk syrup on them I will take them anyday! This buttermilk syrup recipe is a FAVORITE on both sides of our family!!! I could drink the stuff! It is SOOOOO GOOD!!! Last weekend we whipped up a batch of heavenly ricotta pancakes to pair with it and mensch was it good! The pancakes are delish! So light and moist! I actually love them (Never thought that I would say that about a pancake . . .) This Buttermilk Syrup recipe is from my Aunt Alyson of Caramel Popcorn fame! It is amazing!!! Ricotta Pancakes
Recipe by: Emily

1 Cup Ricotta Cheese
3/4 cup Flour
1/2 tsp baking powder
3 Tbsp Sugar
1/8 tsp Salt
3/4 cup Milk
3 eggs, divided
1 tsp Vanilla

1. Whisk flour, salt, baking powder, and sugar together in a medium bowl. Seperate egg whites and yolks. Combine ricotta cheese, milk, eggs yolks and vanilla in another bowl, mixing well. Combine the flour mixture with the ricotta mixture and set aside.
2. Beat the 3 egg whites until stiff. Gently fold egg whites into ricotta batter.
3. Heat a griddle to medium high and lightly coat with melted butter. Ladle batter onto buttered griddle and cook pancakes on each side until golden brown. Serve with butter and syrup or fruit preserves if desired. Enjoy!

Buttermilk Syrup
Recipe by: Alyson Christensen

1 cube Butter (or margarine)
1 cup Sugar
1/2 cup Buttermilk
1/2 tsp Vanilla Extract
1/2 tsp Baking Soda

Melt the butter in a heavy saucepan over medium heat. Stir in the sugar, buttermilk, and vanilla. Cook and stir until thick. Add the baking soda, stir and serve warm.

(When you add the soda it is going to bubble up so use a large saucepan . . .)

Chicken Cacciatore

2010-01-21T19:03:00.000-08:00

It is snowing like mad outside!!! Which means that I get to dig out Mo (my SUV) in the morning before heading to school. I have already deemed tomorrow as a ballcap day . . . wet messy hair does not sound appealing to me at all . . . especially while listening to class lectures. What does sound appealing right now is a steaming plate of Chicken Cacciatore!!! I LOVE this recipe! It is light and oh so good and so versatile! I say add whatever veggies you want to! Zuch's, cauliflower, broccoli, fennel, artichoke hearts . . . etc. Yum-o!Chicken Cacciatore
Recipe by: Emily

4 Chicken Breasts, I used boneless skinless
2 cups Chicken Stock
1 can Italian Stewed Tomatoes
1/3 cup Flour
2 Medium Carrots, peeled and sliced
1 Medium Onion, chopped
1 Red Bell Pepper, chopped
2 Tbsp Tomato Paste
2 cloves Garlic, minced
1 tsp Basil
Salt
Black Pepper
2 Tbsp Olive Oil
1 Tbsp Butter

1.Season the chicken breasts with salt and pepper and then lightly dredge in flour. Heat olive oil and butter in a large skillet over medium heat. When oil is hot add floured chicken breasts to pan and brown on both sides. Add chopped onion, bell pepper, carrot, and garlic to pan. Cook for a few minutes until onions begin to soften. Add basil, chicken stock, tomato paste, and stewed tomatoes to pan. Allow to simmer for 15-20 minutes or until chicken is cooked through. Taste sauce and season with salt and pepper. Serve over pasta or rice and sprinkle with parmesan cheese if desired. Enjoy!

(You can also add red pepper flakes for a little heat and/or capers.)

Homemade 3 Musketeer Chocolates

2010-01-18T10:25:00.000-08:00

Forecast says COLD!!! Can't wait for more snow!!! At this point it is like "whatever . . . just bring it . . ." I really can't complain . . . it could be much worse!!! When I was in Germany the cold was a BITING cold that seemed to seep through the countless layers that I had on and chill right to the bone . . . so I will take the Utah cold anyday! The dry bitter cold! Moving on . . . to chocolate!!! These are super rich and decadent!!! I made these for my YW class and they LOVED them!
Homemade 3 Musketeer Chocolates
Recipe by: Emily

2 1/2 cups Chocolate Chips, use good quality . . . I used Ghiradelli Chocolate Chips
12 oz Carton of Cool Whip
Candy Coating Chocolate

Melt the chocolate chips in the microwave or over a double boiler just until the chocolate is melted. Fold the melted chocolate into the whipped topping with a rubber spatula and mix until the chocolate is incorporated. Poor chocolate into a wax paper lined 9x9 inch pan, spread evenly and freeze until set. Use a cookie cutter to cut out desired shapes after mixture is set and place cut out chocolates onto a baking sheet lined with wax paper and freeze again.
Melt coating chocolate and dip the cut out shapes into chocolate to coat and place back on wax paper to set. Drizzle chocolates with additional chocolate to decorate if desired and allow to set before serving. Enjoy!

Easy Method: Rather than cutting the chocolates into shapes just freeze the chocolate mixture for a half hour and then use a cookie scoop to scoop out chocolates and freeze them on the wax paper lined cookie sheet and then dip chocolates after freezing.

Alternative Chocolate Coating: Use chocolate chips but add a teaspoon or two of oil to it . . .

Caramelized Onion and Squash Ravioli with Toasted Walnut, Maple and Brown Butter Sauce

2010-01-16T17:25:00.000-08:00

This ravioli was a "my husband is away on business and would never eat squash ravioli if I served it to him so I better make it while he is gone recipe" . . . no no I shouldn't say that . . . he would eat it . . . just not happily! The poor guy once sat down and ate a pumpkin burger from a recipe that I found during a serious healthy kick week . . . my family has never let me forget it. I seriously thought that pumpkin burgers would be so great especially since the recipe had mashed white beans, oatmeal, spices etc . . . I added turkey bacon to ease him into it a bit better. On his first bite everything oozed out the sides like babyfood . . . but being the amazing man that he is . . he still ate it . . . since then I haven't tried to serve him anything that I will get serious heat over from the fam or that I know will make him think "why is my wife doing this to me?. (Love you Toph!) I did make homemade Three Musketeers today (will post this week) for my YW class . . . and my hubby was my taste tester . . so I think he has definitely forgiven me for the pumpkin burgers by now . . I really liked these ravioli . . . in fact I froze most of them and they are sitting contently in my freezer waiting to make another appearance. They have a nutty-sweetness to them and went really well with the maple, brown butter toasted walnut sauce. Just wanted to try something new and have seen a milion squash ravioli recipes and wanted to shake things up a bit.
Caramelized Onion and Squash Ravioli with Toasted Walnut, Maple and Brown Butter Sauce

1 cup Squash, butternut, acorn, etc. roasted and mashed
1/4 cup Ricotta Cheese
2 Tbsp Parmesan cheese
1 medium Sweet Onion, diced
1 Large Egg yolk
1 tsp Salt
1/2-1 tsp Freshly cracked Black Pepper
Wonton wrappers, or fresh pasta sheets

Sauce:
4 Tbsp Butter
1/2 Cup Chopped Walnuts
2 tsp Real Maple Syrup

1. Caramelize the onion in a frying pan over medium heat for 20-30 minutes, or until of a jam consistency and a caramel color. (Add a little water to onions when needed to prevent drying out and overbrowning.) Remove from heat and set aside to cool.
2.Mix the squash, ricotta and parmesan cheese together with the salt, pepper, and egg yolk. Mix in cooled onions.
3. Lay out pasta sheets or wonton wrappers and spoon a tablespoon of filling into the center of the pasta. Wet the rim of the pasta sheets with water or brush with egg wash. Top squash topped pasta with another pasta sheet or wonton wrapper and seal the edges making sure to not trp airbubbles inside the ravioli.
4. Bring a large pot of boiling water to a boil, add a tablespoon or two of salt to the water and then cook the pasta in the water at a gentle boil until they float and are cooked. Remove with a slotter spoon.
5. Toast 1/2 cup of walnuts in a frying pan over medium heat. When you can smell the walnuts add 4 tablespoons of butter to the pan and cook until sauce begins to brown. Add maple syrup, stir together and remove from heat. Spoon sauce over ravioli and seve. Enjoy!

Roasted Garlic and Mushroom Lasagna

2010-01-12T14:45:00.000-08:00

Heads up . . . a little venting here! Two petpeeves today . . . people who do not put their shopping carts away . . . leaving them 8 feet from the cart stall or who leave them in parking stalls, or better yet who push them to the planter and leave them hanging over the edge. Common curtesy kids! Have we really gotten SO LAZY that we can't walk 3 more feet to put our carts away? I challenge everyone to do one simple thing that is for the betterment of all: put your shopping carts away! . . . and if you see one (or 2) hanging out where it does not belong . . . put it away! Also another heads up because I think MANY drivers either forgot or never learned that double yellow lines are not made to be crossed over so you can make left hand turns where you shouldn't be, nor should you be driving in a lane that is made for oncoming traffic to turn!!! Click here to brush up on Utah driving laws. Okay venting done! I hope everyone is having a good week . . . and to make your week even better bake up a batch of Roasted Garlic Mushroom Lasagna . . . it returned my sanity today! Off to make some caramel popcorn for YW's tonight!Roasted Garlic and Mushroom Lasagna
Recipe by: Emily

2 cups Milk
1/4 cup Flour
4 Tbsp Butter
1-2 cloves Roasted Garlic
1 1/2 cup Shredded Italian Cheese Blend
2 lbs Mushrooms, I used baby Portobella's, sliced
1/2 lb Lasagna Noodles
4 Tbsp Butter
1 tsp Salt
1/2 tsp Black Pepper
pinch of Nutmeg

1.Bring Milk to a simmer in a small sauce pan, turn off heat. Melt butter in another sauce pan and add flour. Cook for 1 minute stirring constantly. Add the hot milk to the butter/flour mixture and whisk together. Add 1/2 teaspoon of black pepper, a pinch of nutmeg and 1 teaspoon of salt. Continue whisking until the sauce begins to thicken, add roasted garlic and wisk until mixed into sauce. Remove from heat and set aside.
2. Bring a large pot of water to a boil, add 2 tbsp of salt and cook lasagna noodles according to package directions, once noodles are cooked drizzle and toss lightly with olive oil to prevent noodles from sticking to each other.
3.Add 1 tablespoon of butter to a large frying pan over medium heat. Add 1/4 of the sliced mushrooms and brown over medium heat. Set mushrooms aside in a bowl and cook the remaining mushrooms in small batches until browned.
4. To assemble the lasagna: spoon a couple of spoonfuls of sauce into the bottom of an 8x8 inch baking pan and spread all of the bottom. Layer lasagna noodles over the sauce and then spoon more sauce over the noodles and spread evenly over noodles. Add 1/3 of the cooked mushrooms for the next layer, then sprinkle with 1/4 of the shredded cheese. Continue to layer noodles, sauce, mushrooms and cheese with the last layers being noodles, sauce and cheese. Bake in a 375 degree oven for 20-25 minutes, until the top is lightly browned and bubbly. Allow lasagna to sit for 10 minutes before serving. Enjoy!

Young Women's Birthday Party Cake

2010-01-06T13:42:00.000-08:00

Cake . . . cake . . . and more cake! I was tickled pink to get to make a birthday cake for our Young Women's night activity! We had a huge birthday party to celebrate the birthdays for all of the girls in our Young Womens! It was so much fun and such a great way to get to know the girls!!! (Also proved that you are NEVER too old to play pin the tail on the donkey!) I am glad that the girls liked the cake!!! I had a fiasco trying to get a pink color that I liked and finally created a swirly tie-died look by mixing white fondant and a deep pink fondant together. I though that it was pretty cool . . . especially with the white fondant covered cake! If I had time I would have loved to have made some lily's as toppers because it had a tropical look to it but . . . another time. The pictures aren't the best because I forgot my camera and had to use my phone to take them . . . live and learn. Anywho . . . happy birthday gals! Love you and I am so excited for my calling!
Also you may have noticed a bit of a face lift here at the Open Pantry . . . I plan on blogging about that in my next entry but here is a heads up to Rachel at Remember this Designs who has done such a masterful job revamping my blog!I also love the theme this year . . .

Pablo the Penguin Cake

2010-01-04T07:33:00.000-08:00

I hope that everyone had a fabulous New Years!!! I can't believe that 2010 is here already! That means that my High School 10 year reunion is coming up! Augh! I feel like I graduated last week! Oh well . . . what can you do . . . eat cake? Well in my case make cake! Which is what I will be doing when I get home from school today as well! Oh yes . . . school starts again today! I am actually pretty pumped because if all goes well I will graduate in May! I am sure family and friends are thinking "um yeah, we'll believe it when we see it . . ." but that is the plan kiddles! Anywho I made this cake for our besties little boy who moved to Alaska and left us behind! We did get to see them this weekend . . . which only reinforced how much we miss them!!! (Luisy you did a great job with Logan's party!) On our way up north driving through one dandy of a snow storm my husband kept saying "this is why we are moving to Arizona" of course AZ gets some snow . . . but compared to what 95% of Utah gets I can see the AZ appeal to him . . . we'll see where we land one day. Until then I hope you all have a wonderful week and you fellow college students good luck with another semester of blissful learning!

Monterey Chicken

2009-12-28T08:43:00.000-08:00

It is hard to believe that Christmas has come and gone once again . . . I have felt like a stuffed turkey this past week with all of the amazing food that we have eaten! (It's fudge that draws me in and won't let me go!!!It didn't even seem like I spent that much time in the kitchen this year . . . but we still managed to enjoy the holiday season and grace our table with some favorites! Including Montery chicken . . . which I think I could eat just about every week! I love the color and how bright and fresh the ingredients are and how well they marry together . . . this is a good dish to eat when you want something hearty but not super heavy! This would also make a great pizza too! We love it at our house and I hope you will too!Monterrey Chicken

4 boneless, skinless Chicken Breasts
4 Bacon strips, cooked crisp and chopped (I used thick cut peppered bacon)
1 cup BBQ sauce
2 Roma Tomato's, diced
2 Green Onions, diced
1/3 cup Cheddar Cheese, shredded
Salt
Pepper

Salt and pepper the chicken breasts and then bake in the oven for about 20 minute at 350 degrees. Smother the chicken breasts with BBQ Sauce on both sides and return to oven for about 3-5 minutes, until breasts are cooked through. Evenly top each chicken breast with the crisp bacon and cheese, broil for 30-60 seconds under the broiler to melt the cheese (optional). Top the chicken breasts with the chopped tomato and green onions. Enjoy!

I used Jenny's BBQ Sauce recipe. Click here to get it! It was soooo good!

"Kalter Hund" and Merry Christmas

2009-12-23T21:13:00.000-08:00

I LOVE cooking German and Austrian food! It just makes me feel connected again to two countries and cultures that I love!!! This year I have made a couple of German treats that I have previously never made before . . . which has been fun for me and helped me brush up a bit on my German since I have had to translate some of the recipes . . . and convert the measurements too! "Kalter Hund" . . . which interestingly enough means "cold dog" is one dessert that I had in Germany that I remember very well because of the name and because it was super rich and different from any cake that I had ever seen before . . . so this year I tried my hand at whipping up a pan and it turned out great! The cake was created to look like a mine car and is popular for kids birthdays and has a few other names including "Kellerkuchen"= Cellar cake, "Kalte Oma"= Cold Grandma, and "Kalte Hand"= Cold hand, and "Kalte Schnauze"= Cold snout . . . No matter the name . . . it tastes good! I hope that you and your loved ones will have a wonderful Christmas and have time to enjoy good food, good company and good times in the coming year! May the Christmas spirit always reside in your homes and hearts and may the joy of the Saviors birth fill your soul with love and comfort! Merry Christmas!

Kalter Hund
Recipe by : Emily

1 cup Dark Chocolate, chopped
3 cups Milk Chocolate, chopped
3/4 cup Coconut Oil (it is solid and will melt during preparation)
1 cup Cream
1 1/2 tsp Vanilla extract
1 package Butter Cookies, shortbread cookies, or graham crackers

1. Line a loaf pan with parchment paper (this is key to the dessert’s removal later).

2. In a double boiler, add both chocolates and melt. Stir in coconut fat and heavy cream. Whisk gently until well-blended. Add the vanilla extract and whisk again.

3. Spoon enough of the chocolate mixture into the bottom of the loaf pan to cover the bottom. Gently lay the cookies in an even layer across the chocolate. Cover with chocolate, add another layer of cookies. Repeat the process until you have reached the near the top of the loaf pan. Fill in any gaps with the remaining chocolate.

4. Cover and set pan in refrigerator for at least six hours. Better if left overnight.

To serve, slice thin (you really won’t need any more than a thin slice, I swear). The cake is best served chilled because it will melt at room temperature. Enjoy!

(The better the chocolate you use . . . the better the cake will be! You can also adjust the chocolate measurements to include more dark chocolate than milk chocolate if you like . . . just make sure you have 4 cups of chopped chocolate for the recipe)

Garlic and Herb Roasted Cornish Game hens

2009-12-17T23:53:00.000-08:00

I think I have cooked cornish game hens once a year since I have been married . . . but this time around was the BEST that they have been!!! These were SOOOOOO good! Plus soooo easy to make! My hubby loved them! He is a meat and potatoes man through and through . . . so sitting down to dinner with these bad boys made him happy. I love stuffing the hens with orange . . . not only does it flavor the meat but it helps the bird retain its shape while cooking and stay moist! I may have to make them for Christmas dinner too! This recipe is super easy and SUPER DELISH!Garlic and Herb Roasted Cornish Game Hens
Recipe by: Emily

2 Cornish Game Hens, washed and dried
1/2 tsp dried Tarragon
1/2 tsp dried Thyme
1 tsp Parsley, dried
1 tsp Chives, dried
2-3 Garlic cloves, minced
1 Orange, cut into wedges
4 tbsp Butter, softened
3/4 tsp Salt
1/2 tsp Black Pepper

1. Combine the butter, herbs, salt and pepper together. Smear each game hen with the butter. Be sure to lift the hen skin and rub the butter underneath and on top of the skin. Lightly sprinkle the hen cavities with salt and pepper and then fill each cavity with the orange wedges. Place hens on a baking sheet and tuck the wings underneath the bodies and then tie the drumbsticks together with kitchen twine. Bake in a 450 degree preheated oven for 55-60 minutes. After 15 minutes cover the hens with foil to keep them from over browning and then remove the foil for the last 5 minutes to crisp the skin. Allow hens to rest after baking for 5-10 minutes before serving. Enjoy!!!

(You can also use fresh herbs if you have them on hand!!!)

Giveaway winner . . .

2009-12-15T08:35:00.000-08:00

. . . Kara at Kara's Kitchen Creations! You have won the Worldwide Ward Christmas Cookbook! Please e-mail me and I will send you your cookbook ASAP! Thanks everyone for entering! I am definitely going to have more giveaways coming up so stayed tune and have a very Merry Christmas!

Walnut Shrimp

2009-12-13T15:19:00.000-08:00

If you have never had Walnut Shrimp now is your chance to experience a little heaven here on earth! My hubby gave it 2 thumbs up . . . as did I! I could live on chinese food! Some friends of ours told us about a chinese restaurant in a little town an hour or so away that we are amped to try as soon as the weather clears a bit! We'll have to do a triple D report when we make it over their! Until then I am more than content enjoying this tasty delight!
Walnut Shrimp
Recipe by: Emily

1 lb Large Shrimp, deveined, shelled and tails removed
3/4 cup Water
1/2 cup Sugar
4 Egg Whites
1/2 cup Corn Starch
1/2 cup Walnuts, halves or chopped
1/4 cup Mayonaisse (regular, light, or fat free)
2 Tbsp Honey
1 1/2 Tbsp Sweetened Condensed Milk (regular or fat free)
1/4 tsp paprika
1 cup Oil (use whatever you prefer for frying, I used canola)

1. Combine the water and sugar together in a small saucepan and bring to a boil, add 1/2 cup of halved or chopped walnuts and boil for 2 minutes. Remove walnuts from sugar syrup and allow to cool on a cookie sheet.
2. Mix the mayo, honey, sweetened condensed milk, and parika together in a medium bowl and set aside.
3. Beat the 4 egg whites in a medium bowl until light and frothy, add corn starch and wisk into a light batter.
4. Heat 1 cup of oil in a deep frying pan over medium high heat. Dip shrimp into corn starch batter and coat lightly, fry shrimp in oil until lightly golden brown on each side. Drain fried shrimp on paper towels or a brown paper bag.
5. Once all of the shrimp have been fried add them to the honey/mayo mixture and carefully coat the shrimp with the sauce. Sprinkle the candied walnuts on top of the shrimp and serve. Enjoy!
Don't forget to enter to win the Worldwide Ward Christmas Cookbook!

White Acorn Squash Stuffed with Sausage and Pecan Risotto

2009-12-08T10:11:00.001-08:00

I made this for dinner last week and loved it! If you don't want to take the time to make rissoto just add whatever rice you like in place of the pearl rice and follow the cooking instructions on the package substituting chicken stock in the place of water and then just mix everything together before stuffing the squash. I love the texture and creaminess of risotto though and honestly it doesn't take much more time than regular rice does to cook. Okay I am off to take my Hebrew final . . . shalom!
White Acorn Squash Stuffed with Sausage and Pecan Risotto
Recipe by: Emily

1 lb Sausage
1 cup Pearl or Arborrio Rice
1 small Onion, chopped
1/3 cup Pecans, chopped and toasted
5-6 cups Chicken Stock
1 Tbsp Parsley, chopped
2 Tbsp Real Maple Syrup
2 tsp Butter
Salt
Pepper

1. Brown the sausage in a large saucepan. Remove sausage with a slotted spoon and add onion to pan. Cook onion until it is soft and begins to caramelize.
2. While the onions are cooking pour the stock into a saucepan and bring to a simmer, then turn the heat down to low.
3. Add the butter and pearl rice to the onions, stir until the butter is melted and has coated the rice. Add 1/2 sup stock to the rice and onion mixture and cook over medium-low heat until most of the liquid is absorbed.
4. Continue adding 1/2 cup stock to the rice in intervals after the liquid has been absorbed until the rice is creamy and has just a little bite still.
5. Add the sausage and pecans to the rice with 2 teaspoons of maple syrup, season to tase with salt and pepper. Add the chopped parsley and remove from heat. Cut 3 acorn squash in half and remove the seeds with a spoon. Lightly butter the cavities of the squash. Place squash halves on a baking sheet and evenly distribute the risotto into each acorn squash half. Sprinkle the top of each filled squash half with additional chopped pecans and then drizzle lightly with maple syrup. Cover pan with foil and bake in a 375 degree oven for 25-35 minutes or until the squash flesh is soft and cooked through. (pierce flesh with a knife to check.) Enjoy!

Spekulatius and Chocolate Walnut Crinkle Cookies

2009-12-04T08:00:00.000-08:00

It is the most wonderful time of year to do a little baking . . . well for me lately a LOT of baking! I currently have SEVEN types of cookies in my kitchen waiting to be eaten by family and friends!!! (We are having a cocoa and cookie party Saturday) I have just had a baking bug . . . which has been helped greatly by the good people at Domino Sugar who so generously sent me a $20 gift card to use to fund my holiday baking! I was challenged by them to make two recipes, one of my own and one of theirs from their website . . . and these two cookies are the results kids! I made my FAVORITE German Christmas cookie, Spekulatius and Chocolate Walnut Crinkle Cookies from their recipe selection. Love them both! The Spekulatius are spicy and crisp while the Chocolate Walnut Crinkle Cookies have a rich and chewy texture. I highly recommend spending a little time in the kitchen today or this weekend with some Christmas music while baking some goodies! Spekulatius
Recipe by: Emily

4 cups Flour
1 1/4 cup Sugar
2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Cloves
1/8 tsp Ginger
2 Eggs
1 1/2 tsp Milk
1 cup Butter
1. Preheat oven to 350 degress. Sift together the dry ingredients. Add the eggs and milk and mix. Cut the butter up into little pieces and add to the flour mixture. Knead dough until you get a smooth consistency and the butter is distributed throughout. Roll out dough to 1/8 inch and cut with your favorite cookie cutters. Place cookies onto a lightly greased baking sheet and bake for 12-14 minutes, until lightly browned. Remove from cookie sheet immediately and cool on a wire rack. THESE COOKIES ARE BEST IF YOU STORE THEM IN AN AIRTIGHT CONTAINER FOR 2-3 WEEKS BEFORE EATING. Enjoy!Visit the Domino Sugar website to get this recipe . . . and while you are their check out all of the FUN ideas and recipes that they have . . . including the recipe for Chocolate Walnut Crinkle Cookies!!! I used chopped walnuts in my dough rather than place a half on top (which is so pretty, they have picture of the cookies this way on the website) due to the simple fact that I grabbed the wrong bag in my shopping excitement!I love how festive they look! All you need is a mug of hot chocolate and you have a party!

DON'T FORGET TO LOOK BELOW FOR MY CHRISTMAS GIVEAWAY!!!

Christmas Giveaway!!!

2009-12-03T11:37:00.001-08:00

I would defiitely say that it is about time that I had a giveaway!!! So to keep in line with the month of December and the joy of Christmas baking and giving . . . I am giving away an amazing Christmas Cookbook!!! In fact this book happens to have one of my recipes as the VERY FIRST ENTRY!!! (Yes very exciting to me as well!) I love this cookbook! It has wonderful recipes FROM ALL OVER THE WORLD!!! In order to enter this EXCITING giveaway all you have to do is leave me a comment and let me know what your favorite Christmas food, goodie, or tradition is! On December 15th I will let you know who the lucky winner is!!! Happy cooking to all and a VERY MERRY CHRISTMAS to you and yours!!! In order to keep the bank from breaking I am limiting this giveaway to U.S. residents . . .

Marshmallow Fondant and . . . . a Pirate Birthday Cake!

2009-11-21T13:06:00.000-08:00

My cute little nephew Brecken had a pirate birthday party and asked me to make his cake. So of course I was more than happy to and I was pretty delighted with how it turned out. I made the pirates out of fondant and brownies. You can buy the brownie pop pans . . . but I just used an ice cream scoop to form the pirate brownie bodies and then covered them in fondant. They were quite a bit of work . . . but turned out SO cute, each with its' own look and personality!!! All of the kids wanted to eat the pirates! I made pound cake since I knew that the boat needed to support the weight of my brownie pirates and filled the cake with a peanut butter filling and a chocolate fudge filling. I made the fillings pretty thick as well so that they would not settle and bulge out the sides. Heads up kids . . . working with fondant can be quite a work out!!! I am super sore today from rolling out the chocolate fondant!!! It was like rolling out a giant tootsie roll! I make marshmallow fondant and no matter how accurate I measure the ingredients it always seems to turn out either too soft or FIRM! But it worked . . . and turned out great in the end! The birthday boy liked the cake so I was a pretty happy aunt! Happy Birthday Brecky! I Love you buddy!Marshmallow Fondant

16 oz Mini Marshmallows
2 lbs Powder Sugar, sifted
4 Tbsp Water
1 tsp Vanilla Extract
Shortening

1. Grease a large microwaveable bowl very well with shortening. Pour in the mini marshmallows and water. Microwave the marshmallows for 1-2 minutes, just until the top marshmallows are shiny and begin to puff. Remove from microwave and stir with a greased rubber scraper, add vanilla and stir again to combine.

2. Mix with a mixer: Grease a mixing bowl with shortening and pour melted marshmallows in. Add half the powder sugar to the melted marshmallows and mix using a greased dough hook. Add the rest of the powder sugar and continue mixing until the fondant is smooth. It may begin to stick to the bowl and dough hook a bit . . . just scrape fondant onto a greased piece of plastic wrap, and form into a disc. Wrap air tight and allow the fondant to rest at room temperature for at least an hour before using.

2. Mix by hand: Grease counter top with shortening. Pour powder sugar into melted marshmallows and stir with greased rubber scraper until it is too stiff to continue stirring. Pour marshmallow mixture onto greased surface and knead the fondant with greased hands until all of the powder sugar is mixed in and the fondant is smooth. Shape fondant into a thick disc and store fondant in greased plastic wrap allowing the fondant to rest at room temperature for at least an hour before using.

3. Grease a flat surface with shortening and or sprinkle a large flat surface with powder sugar to roll out fondant. Be sure to move fondant around on surface to prevent sticking and to keep surface sprinkled with powder sugar or lightly greased.

Heads up: cover your mixing bowl with plastic wrap or a towel to keep your kitchen from becoming blanketed with powder sugar!!! This is the reason that if I am at home I knead the fondant by hand and if I am at my mom's I use her Bosch (it's lidded . . . equaling little powder sugar mess). I do have a great Kitchen Aid that I love . . . and mixes fondant but tends to still make a bit of a mess.

Chocolate Marshmallow Fondant: substitute 1/3 cup cocoa powder for 1/3 cup powder sugar for a lighter color and lighter chocolate taste. Substitute 1/2 cocoa powder in place of 1/2 cup of powder sugar for a "tootsie roll" taste and darker chocolate color. Also add 2 teaspoons more of water to fondant.

Tips for working with Marshmallow Fondant:
- Make sure that everything is well greased to that the fondant does not stick to your hands, bowls, spoons, surfaces, etc.
-Keep fondant stored airtight to prevent it from drying out.
- If after resting for at least an hour fondant is too soft, add a little more powder sugar to make it more stable.
- Microwave fondant for 10-15 seconds to make it a little more pliable if needed, but remember that microwaveing it can dry it out too.
-Knead the fondant to make it more elastic, but don't over do it or you will have a melted sticky mess.

Also: Thank you Whitney for keeping me company and for helping out!!!

Balsamic Herb Chicken

2009-11-15T20:33:00.001-08:00

This is my take on Coq au Vin . . . without the wine (Yes I know Coq au Vin means chicken cooked in wine . . . but I don't cook with alcohol . . . so a little adjusting had to be made) Anywho this turned out better than I could have imagined and is definitely one to serve when company comes!!! The hubby loved it for sure and next time I am going to do boneless thighs rather than contend with the bones I think (although chicken cooked on the bone is more flavorful . . . ) The herb sauce was out of this world kids!
Balsamic Herb Chicken
Recipe by: Emily

3 pounds Chicken pieces, skinned (Drumsticks, thighs, dark meats preferably)
2 Tbsp Cooking Oil
3/4 cup Pearl Onions, peeled
2 cups Chicken stock (you can also use roasted garlic chicken broth and leave the 2 garlics cloves out if you like)
1/2 cup Balsamic Vinegar
1 cup Carrots, peeled and thinly sliced
1 Tbsp fresh Parsley
2 Garlic Cloves, minced
1/2 tsp dried Marjoram
1/2 tsp dried Thyme
1 Bay leaf
1 1/2 Tbsp Flour
2 Tbsp Butter
4 Bacon slices, crisp-cooked and crumbled
1 1/2 tsp Sugar
Salt
Pepper
Wide Egg Noodles

1. Heat the 2 tablespoons of oil in a large skillet over medium heat. Brown the chicken pieces, takes about 15 minutes. Season with salt and pepper and then add onions, chicken stock, carrots, marjoram, thyme, parsley, garlic, balsamic vinegar and bay leaf. Cover and simmer for about 35 minutes until the chicken is cooked through.
2. Once chicken is cooked through remove the chicken and vegetables to a platter and keep warm. Mix the butter and flour together in a bowl to form a paste and then add to the pan juices. Wisk together until sauce begins to thicken. If the sauce is too thick add more chicken stock or balsamic vinegar. Check taste and add more vinegar or salt and pepper if needed. Serve chicken and vegetables over hot cooked egg noodles and then spoon sauce over the chicken and noodles. Garnish with the crumbled bacon and parsley if desired. Enjoy!

Nutella Snowflakes

2009-11-13T09:49:00.000-08:00

These cookies seem very fitting for today . . . since the world outside my window consists of a sea of snowflakes. I made these for a few reasons . . . school stress, my mom worries when she doesn't see a new recipe up from me each day (yeah she worries a lot then . . .) and my hubby is coming home and he is a shortbread cookie fanatic!!!
These cookies have a GREAT texture and taste! It is a combo of two delicious worlds . . . an amazing shortbread cookie AND nutella! I need to make more for when I go visiting teaching! I think these are on my Christmas cookie list. They store well and are just plain good! We'll see how much baking I do in the kitchen this year for Christmas. . . I do LOVE the Chocolate Chip Cookie Biscotti that I made last year . . . but these little jems = big smiles and happy tummy's!
Nutella Snowflakes

3/4 cup Butter, Softened
1/2 cup Powder Sugar
1/4 cup Light Brown Sugar
2 large Egg yolks
1 tsp Vanilla
1 1/2 cup Flour
Nutella

In a medium bowl beat the butter for l minutes until smooth and creamy. Add the powder sugar and brown sugar and beat until smooth. Add the egg yolks and vanilla and beat until light and fluffy.
Add the flour and mix until combined. Form dough into a thick disk and wrap in plastic wrap and refrigerate for an hour.
Roll dough out to 1/4 inch thick on a floured surface. Cut cookies into 2 inch rounds and place on a baking sheet. Spoon 1 teaspoon of nutella into the center of each cookie. Lightly wet the cookies edges with water to help seal the cookie. Top nutella topped cookies off with another dough round and seal by crimping around the edges gently with a fork.
Bake in a 325 degree preheated oven for 14-15 minutes or until lightly golden brown. Transfer cookies to a FLAT surface to cool. Sprinkle with powdered sugar and then enjoy! Makes about 2 1/2 dozen cookies.

You can also use preserves or peanut butter mixed with powdered sugar as a filling instead.

Pumpkin Pie Popcorn

2009-11-04T09:43:00.000-08:00

You don't want to know what time of night this delightful creation came about . . . I practically had to tape my eyes open to make it . . . but I am glad that I did because I never would have been able to hit the hay until it was out of my mind! This popcorn is delish to say the least . . . it is a step up from white chocolate popcorn and you can fiddle with the spices to your liking. I am a major cinnamon and nutmeg fan . . . so I leaned more toward those flavors but you could simply use pumpkin pie spice and tink with it until it tastes to your liking. This would be great to give out as a treat at Christmas time or to munch on while baking pies for Thanksgiving. (Which is when I will probably make it again.) Also if you are an eggnog fan you can tink with the spices until you have eggnog flavored popcorn.
I have to add a HUGE congrats to our good friends up in Alaska who are expecting baby #2! Congrats Lowry's! We are so excited for you!!!
Pumpkin Pie Popcorn
Recipe by: Emily

1 cup White Chocolate chips
1 tsp Canola or Vegetable Oil
1/2 tsp Cinnamon
1/8-1/4 tsp Nutmeg
Ground Ginger, a light sprinkle
Ground Cloves, a very light sprinkle
1 Bag Popcorn, whatever you have on hand, I used lightly buttered.

Pop a bag of popcorn, remove unpopped kernels and set aside in a large bowl. Combine the white chocolate chips and teaspoon of oil together and microwave for 30 seconds stirring after every 10 seconds until chocolate is melted. (BE CAREFUL NOT TO BURN IT!!!) Add the cinnamon, nutmeg, light sprinkling of ginger, and very light sprinkle of cloves to the melted chocolate, stir and then drizzle over the popped popcorn. Use two butter knives to "fluff" the chocolate mixture all over the popcorn. Garnish with a light sprinkling of cinnamon or nutmeg of desired. Allow to cool for a few minutes. Enjoy!
You can also add a drop or two of orange food coloring to the chocolate to be more festive!

Crispy Bacon and Butternut Squash Soup

2009-11-02T01:35:00.000-08:00

I hope everyone had a happy Halloween! We did in our possy! I had the pleasure of playing crosswalk guard/monkey carrier . . . meaning that I helped herd, guide, and carry nieces and nephews from house to house while trick or treating. To prep for our candy gathering we filled up with Navajo tacos, decorated sugar cookies and munched on all sorts of other goodies!
A seemingly never ending day of snow last week guided me into the kitchen to make this inviting soup. Butternut squash is so versatile to utilize in making soup . . . I LOVED the addition of bacon in it! The crispy bacon added a great smoky, salty flavor and crispy nummy-ness. It is amazing and a day with a crispy loaf of baked potato bread (recipe yet to come . . . ).
Crispy Bacon and Butternut Squash Soup
Recipe by: Emily

1 Butternut squash, peeled and cubed (about 3 cups)
3 cups Chicken Stock
1/2 cup Milk or Cream
3 Tbsp leeks, chopped*
2 Garlic cloves, minced (I used 3 cloves of caramelized garlic*)
1 tsp Salt
1 tsp Pepper
1 Tbsp Olive Oil
6 Strips of Bacon

1. Coat the butternut squash with olive oil, salt and pepper. Roast on a baking sheet in a 375 degree oven for 30-40 minutes, until the squash is tender.
2. Cook the bacon strips in a frying pan over medium low heat until crisp. (If you start the bacon in a cold pan and cook at a low temperature it renders the fat down and creates crispy bacon with less mess and stress!!!). Once the bacon is cooked place strips on a paper towel to drain excess grease off.
3. Saute the leaks over medium heat in a medium pot in one tablespoon of the bacon fat until soft, add the Garlic and cook for one minute. Add the chicken stock and bring to a simmer.
4. Once the squash is done remove the chicken stock pot from the stove, add the roasted squash and puree with a hand blender or blend in 2 batches in a blender. (Be careful if you are using a blender, hold a dish towel over the top instead of the blender lid so that it does not explode the hot liquid all over!!!). Add 1/2 cup milk or cream to the soup and season to taste. Serve warm with one strip of bacon crumbled over each serving. You can also garnish with Parmesan cheese or croutons. (I like to add a little drzzle of pumpkin seed oil.) Enjoy!

Caramelized Garlic: amazing in anything! Caramelized garlic is easy to make, wrap a head of garlic (I make a couple at a time) in aluminum foil and bake in a 400 degree oven for about 35 minutes until the cloves are soft. I let the garlic heads cool to room temperature and then peel the cloves and freeze them in a bag in the freezer, ready to to be used in any recipe! Roasting the garlic creates an almost sweet flavor that is not as overwhelming as raw garlic. It is also so good to mix butter and herbs with and use as a french bread spread!

Leek Cubes: chopping and cleaning leeks can be a bit of a pain sometimes, especially if you want to get dinner done quickly. Whenever I buy leeks I get a bunch to chop up and clean and then fill an ice cube tray with the cleaned, chopped leeks and then fill the cubes with chicken stock and freeze. After frozen I pop them out bag them and then back into the freezer they go where they are ready to use in soups, sauces etc.

Braised Beef Ragout with Penne Pasta

2009-10-26T21:06:00.000-07:00

We are expecting snow tomorrow . . . which miffs me since I LOVE Halloween and would rather not have to start traipsing across campus in the wet slippery stuff until AFTER October . . . but I live in Utah . . . so what do you expect? In lieu of the impending weather I felt inclined to spend a little time in the kitchen and try out something new! I wanted something warm, hearty, and comforting . . . so I came up with this recipe after scouring a few cookbooks and finding things that sounded/looked great . . . after a little cupboard scouring and a little fiddle-faddling . . . out came this creation . . . which I will definitely be making for our next dinner guests! Yes it was that good! AND it was easy to make and divine to eat!
Braised Beef Ragout with Penne Pasta
Recipe by: Emily

3 lb Beef Roast (use your favorite cut, or pull out the leftover roast from Sunday and use it!)
2 medium Onions, halved and sliced
2 cups Beef Stock
2 14.5 oz Cans Crushed Tomatoes
2 cloves Garlic, minced
1/4 cup Balsamic Vinegar
1-2 Tbsp Olive Oil
1 Tbsp Sugar (cuts the acidity of the tomatoes and vinegar)
1 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1 tsp Dried Rosemary
2 Bay leaves

(This dish goes from the stove top to the oven. I used a large frying pan that was oven safe, so I only had one pot to clean. However, you can brown the meat in a pan, cook the onions, and combine the sauce and then place everything in a roasting pan to braise in the oven as well.)

1. Pour 1 tablespoon olive oil into a large skillet over medium heat on a stove top. Add roast to the pan and brown on both sides. Remove the meat and set aside while you make the sauce/braising liquid.
2.Add another tablespoon of olive oil to the skillet, add the sliced onions and cook until lightly browned. Add the minced garlic and cook for 30 seconds with the onions. Add the crushed tomatoes, beef stock, balsamic vinegar, sugar, rosemary, salt, pepper, and bay leaves to the onion and garlic mixture and bring to a boil. Simmer the sauce for about 3 minutes and then add the meat back to the pot. Remove skillet from the stove top and cover with a lid or foil and place in a 350 degree oven. Cook in the oven for about 2 hours, the meat should be become tender and the sauce will begin to thicken.
3. Remove from the oven and shred the beef with two forks, and then return to the oven for 15 more minutes to allow sauce to thicken and meat to tenderize more. Remove bay leaves, taste and season if needed and serve over pasta or polenta. Enjoy! This dish is different from the typical meat sauce or marinara over pasta plus it is rich, hearty and just plain delish!

(This sauce would be amazing in Lasagna or over any pasta!!!)

I substituted venison for the beef once and it was wonderful!

The BEST Caramel Popcorn EVER

2009-10-24T14:15:00.000-07:00

My mom's side of the fam put together a cookbook years ago with favorite recipes from everyone. It is the first place that I look for recipes or ideas. . . we continually add to it . . . in fact I need to add my Open Pantry recipes to it . . . anyways my Aunt Alyson has a killer caramel popcorn recipe in it that puts all other goodies to shame! I love it because A. it is easy to make and B. it is gooey deliciousness! I have tried MANY popcorn recipes but sorry kids . . . this is the fav! The only downside about making it is that we eat it . . . all of it . . . no matter how many people are present . . . and then we scrap every last drop or caramel from the bowl . . . sometimes I double the recipe to make EXTRA gooey popcorn . . . so then there is even more caramel to fight over in the bottom of the bowl! Love it! The hubs and I added peanuts and candy corn to make a Halloween treat this time around and yes we nearly ate the whole bowl for dinner! (LOVED IT!)
Aunt Aly's Caramel Popcorn
Recipe by: Alyson Christensen

1/2 can Sweetened Condensed Milk
4 Tbsp Butter
1 cup Brown Sugar
1/2 cup light Corn Syrup
1/2 tsp Vanilla

Melt the butter and add the brown sugar, sweetened condensed milk, vanilla, and corn syrup. Cook for about 3-5 minutes for gooey caramel or until the caramel reaches a 280 degree temperature on a candy thermometer for set caramel. Stir while cooking to prevent burning. Pour over popped popcorn and stir to coat popcorn. Enjoy!

You can add any goodies for even more gooey deliciousness . . . such as nuts, candy corn, M&M's, Reese's Pieces etc. If you add a candy that can melt (such as M&M's, freeze the candy first to keep it from melting all over.)

Scrumdiddlyumptious Sweet Potato Salad

2009-09-24T21:01:00.000-07:00

We are sweet potato fans in our home . . . so while tinkering in the kitchen today canning plum jelly and apple sauce, this salad came to mind. My husband would want to add eggs, which you can do . . . along with celery and whatever other additives you like in potato salad, but he wasn't on hand to help . . . so I made it "Em style" I guess. Meaning that since I am not a huge egg and celery fan I avoided the two. This salad was really good. I will definitely try it again. It would be awesome to add red skin or yukon gold in with the sweet potatoes too. We'll have to try it that way next time!
Congrats Mutterlein on another teaching award! You are the bomb.com mom! Way to go!
Scrumdiddlyumptious Sweet Potato Salad
Recipe by: Emily
3 lbs Sweet Potatoes, (4-5)
2 Scallions, diced
1 Red Bell Pepper, diced
1 1/4 cup Mayonnaise
1/4 cup Apricot Preserves
1 Tbsp reduced Sodium Soy Sauce
1 Tbsp Dijon Mustard
1 tsp Garlic powder
1/2 tsp Ginger

1.Peel and cube the sweet potatoes into bite size pieces. Boil potatoes in a large pot of salted water for 15-20 minutes or until fork tender but not mushy. Drain sweet potatoes and spread out on a baking sheet to cool in the refrigerator. While the potatoes cool prep the bell pepper, scallions, and mayonnaise dressing.
2.Whisk together the mayonnaise, apricot preserves, soy sauce, Dijon mustard, garlic powder, and ginger. Refrigerate until the potatoes are cooled and ready to dress.
3.Place the cooled sweet potatoes in a large bowl and add the scallions, red pepper and about half of the dressing to start with. Taste and add salt, pepper and more dressing if desired. Chill until serving. Enjoy!

Grandma's 80th Birthday Cake!

2009-09-21T21:03:00.000-07:00

This spunky sweet lady, our beloved Grandma Liechty, my hubby's saucy grandma, had her 80th birthday this week and to celebrate I thought that she definitely deserved a cake to match the occasion and her love of life! I was excited to be able to bake my hubby's sweet grandma's cake and we were even more thrilled to eat it!The cake was a death by chocolate cake and went fast! It was awesome to see how excited grandma was and just as much fun to see everyone else's reaction, especially her great-grandkids (my ueber cute nieces and nephews) who were downing marshmallow fondant balls left and right We just loved our trip and seeing the amazing leaves beginning to change throughout Utah! Another fun event this week was finding out that my Famous Stuffed Mushroom's recipe is in the Worldwide Ward Christmas Cookbook . . . flip open the book and their it is . . . the first recipe with a gorgeous picture! A great surprise and a fun cookbook! !Chocolate Fudge Frosting

2 pound bag of powdered sugar
1/4-1/2 cup milk
1/8 to 1/4 teaspoon salt
1 teaspoon Vanilla
1/2 cup Butter
1/3 cup Shortening
7 ounces (1/2 can) Sweetened Condensed Milk
pinch of salt
1 1/2 cups Semi-sweet Chocolate Chips, or milk chocolate

Beat the butter and shortening together until smooth, add the vanilla, powder sugar, and 1/4 cup of milk (add more milk if needed). Set aside

Mix the chocolate chips, condensed milk and salt together in a microwave-safe bowl.
heat on high for 1 minute intervals, stirring after each, until chocolate is melted.
cool to room temperature before beating into buttercream. Chill frosting before using. Enjoy

This is a very rich frosting/cake filling!

Zucchini Kuchen

2009-09-09T20:28:00.000-07:00

I am one who is more likely to buy a cookbook or try a recipe because I see a picture of it or see it made and it makes me want to pull on some jeans, a ball cap and a sweatshirt and run to the store at 2 in the morning to buy ingredients! I am sure we are all guilty of passing up some killer meals because they don't sound/look as appealing as others. Sadly I think this recipe may fall into the category of "greats that were passed over." This is definitely a "don't judge a book by its cover" type of cake!!! In fact it is one of the best cakes that I have ever had and I was beyond thrilled to be cleaning out my bookshelf of recipes and to have found it (especially since it was printed in German on a half sheet of paper . . . in great danger of being lost forever!) This recipe was given to me by an Italian lady that I met while serving an LDS mission in Germany. She served it to me and my missionary companion Kate (cook extraordinaire) and we asked for the recipe! One thing that really thrilled me was that it was made with olive oil . . . an ingredient that I had never had in a cake or dessert before and it makes the cake unbelievably moist and fruity. Plus the pairing with cinnamon just knocks my socks off! It really is absolutely rich, moist and delicious! I think it is a perfect treat to take on a picnic or to enjoy with a mug of hot chocolate or herbal tea! This cake also gets better the second or third day!

Zucchini Kuchen

3 Eggs
1 cup Olive Oil
2 cups Sugar
1 tsp Vanilla
2-3 small Zucchini, diced or shredded
3 cups Flour
1 tsp Backing Powder
2 tsp Cinnamon
1/2 tsp salt

Beat the 3 eggs together in a large bowl unto light and fluffy, add olive oil, vanilla and zucchini. Mix well
In a separate bowl sift together the flour, cinnamon, baking powder and salt.
Add the flour mixture to the egg mixture and mix until incorporated. (This is a THICK batter).
Pour the batter into two greased 9 inch pans and bake in a 350 degree preheated oven for an hour; cover the cake with aluminum foil for the last 1/2 hour of baking. Cool to room temperature and dust with powder sugar and/or cinnaman if you like. Enjoy!

Broccoli Beef

2009-09-08T09:30:00.000-07:00

Hello everybody! Yep . . . I know that I have not posted in a while . . . and sadly I have made some mighty fine things during my little absence . . . but photographed NONE of it! I bought Dorie Greenspan's amazing Baking book and I have dreamily been turning its pages and dusting my kitchen with flour and sugar trying out some of her delicious recipes! Check out her book or her site to see what amazing concoctions she has created! For labor day I made her almost snickers treats and yes my family enjoyed them! Speaking of which I hope everyone had a wonderful Labor Day! We spent it with my lovely fam at my sweet Aunt Susan's house after watching the labor day parade. It is seriously one of my favorite days of the year! I love gathering our crew and catching up and munching on some amazing food! Thanks ya'll that came! It was fun . . . and those who weren't their . . . well you were missed but you SERIOUSLY MISSED OUT!

Broccoli Beef

1 lb Sirloin, sliced thinly across the grain
1 lb Broccoli Florets
2 tablespoons Cooking Oil
3 cloves Garlic, minced
1 1/2 teaspoon cornstarch, dissolved in 1 tablespoon water

Beef Marinade:
1 1/2 teaspoon soy sauce
1 1/2 teaspoon Chinese rice wine vinegar
1 teaspoon cornstarch
1 teaspoon freshly ground black pepper

Sauce:
3 Tbsp Oyster Sauce
1 1/2 tsp Rice wine vinegar
1 1/2 Tbsp Soy Sauce
1/3 cup chicken broth plus 2 tbsp
Dash of Red Pepper Flakes

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for about 15 minutes
2. For the sauce: Stir together the sauce ingredients in a small bowl, set aside
3. Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2-3 minutes. It should be a bright green. Drain thoroughly and set aside.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry for a minute, it will begin to brown nicely. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens. Serve over rice. Enjoy!

This recipe freezes very well! Also I like to keep my broccoli with as much stem on as possible, so that they are long pieces. I peel the stems of the broccoli to get rid of the tough outer skin before blanching them.

Onion Petals

2009-08-24T12:04:00.001-07:00

Hmmm . . . what to do while anxiously waiting for my next class on this lovely first day of fall semester school . . . blog something fitting for a day of fretting! Fried food!!! We actually indulged in these terribly delicious artery clogging munchies a few weeks ago and they have been patiently waiting for their appearance on The Open Pantry! I am so tempted to make more . . . but won't . . . probably won't . . . will try to avoid touching cooking oil today . . . and tomorrow . . . hopefully! We will see what my math class (!!!) and economics class drive me to do! Onion Petals
Recipe by: Emily

Large sweet onion, cut into "petals" or rings
3/4 cup Buttermilk
1 egg
1 tsp Lawry's seasoning salt
1 1/2 cups Flour
3-4 cups Cooking oil, canola, corn, peanut etc.
Salt

1. Cut the onion into petals or rings, whichever you prefer. Mix the flour and seasoning salt together in a bowl. Mix the buttermilk and egg in another and beat lightly to mix. Dredge the onion petals in the flour a couple at a time, and then coat in egg mixture. Return egged petals to the flour mixture to coat again and lightly shake off any excess flour. Place petals directly into a large pot heated to 375 degrees. Fry onions in oil until lightly browned. Remove from oil and place on a plate lined with paper towels or a paper bag. Lightly salt petals immediately after removing them from oil. Serve hot with favorite dipping sauce! Enjoy!

I served these babies with Horsey Sauce.

Raspberry Cheesecake Bread

2009-08-20T10:55:00.001-07:00

This recipe is the result of having the need to bake one day . . . A little pittering in the kitchen . . . scouting things out and whipping something up . . . that becomes a favorite!
I baked this bread into one large loaf on a cookie sheet, but it can easily be divided into 2 or three loaves and baked in loaf pans. I liked the rustic look and shape of the bread though. When making breakfast in bed for me (!!!) my hubby pulled a few slices out of the freezer and made a thin icing to dip the bread in. It was great!
Know that yes it is going to be messy to roll the bread up but I just spread whatever filling oozed out over the top and it made an awesome crust! (Just watch it in the oven to prevent over browning!)
Sweet Dough Recipe

1/2 cup Warm Water
1 1/2 Tbsp Yeast
2 Eggs
1/2 cup Butter, melted
2 cups Milk
1/2 cup Sugar
2 tsp Salt
6-7 cups Flour

Dissolve yeast in warm water. Mix milk, sugar and salt in a sauce pan and scald. After the milk mixture is cool add the eggs, melted butter and yeast mixture. Add enough flour to make a soft dough. Cover and let rise until doubled in size. Roll out the dough and spread with raspberry cream cheese filling then sprinkle with brown sugar. Foll up dough and place on a baking sheet, or divide dough and bake in loaf pans. Spread any filling that has leaked out on top of loaf and then sprinkle lightly with brown sugar. Allow bread to rise for 45 minutes and then bake in a preheated 375 degree oven for 25-35 minutes until golden brown on top. (If baking in loaf pans the time will be less.) Cover the top with aluminum foil while baking if bread begins to brown too quickly. Allow to cool to room temperature before slicing. You can also drizzle with a thin icing if desired.

Raspberry Cream Cheese Filling

8 oz Cream Cheese, room temperature
2 Tbsp Sugar
1/3 cup Raspberry jam or preserves (I used seedless)
3 Tbsp Brown Sugar

Bee Birthday Cake

2009-08-12T14:35:00.000-07:00

I love making cakes! It is sooo much fun and so relaxing (unless you have a deadline and get to stay up until 3 or 4 in the morning . . . still learning how long some things take . . .) or if your fondant will not cooperate . . . or if it takes 10 times as long as you think it will . . . or if something happends to it during delivery . . . . but other than that it is a delight! I was super excited to find out that one of the ladies that I visiting teach is having a birthday today (!!!) so I made her a cake!The bees were fun to make and I was beyond thrilled that my marshmallow fondant was the PERFECT consistency! Oh Happy Day!!! I hope that you have a Happy Birthday Jen!!!

Creamy, Dreamy Peanut Butter Torte

2009-08-11T08:11:00.000-07:00

My little sister texted me last night and said that she needed me to make a treat . . . so I complied!
This cake is super rich! It is definitely one to share with the hubby! Thankfully it was in my home for less than 24 hours so I don't have to be tempted all day by it . . . but we did of course taste it before sending it out the door . . . and it was so good!
Creamy, Dreamy Peanut Butter Torte
Recipe by: Emily

Cake layer:
1 cup All- purpose Flour
1 1/2 tsp Baking Soda
1 tsp Salt
3/4 cup Light Brown Sugar
3/4 Cup Granulated Sugar
1 stick butter, softened
1/4 cup Cocoa powder
1/4 cup Boiling water
2 large Eggs, beaten
1 tsp Vanilla
1 cup Buttermilk

In a bowl combine flour, salt and baking soda with a wire whisk, set aside. In a large bowl combine sugars and butter with an electric mixer until a grainy paste forms. In another bowl combine the boiling water and cocoa powder until smooth. Add cocoa mixture, eggs, vanilla to sugar mixture, blend until smooth. Alternately add the dry ingredients and buttermilk to cocoa batter. Blend until just combined. Bake in a 8 ir 9 inch spring form pan in a 350 degree preheated oven for 25 to 35 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in pan.

Peanut Butter Filling:
8 oz Cream Cheese, softened
14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla Extract
1 cup Heavy Cream

In a large bowl beat the cream cheese until light and fluffy with an electric mixer. Beat in the condensed milk, peanut butter, and vanilla. In another bowl beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour over cooled cake.

Chocolate Ganache:
1 cup Semi-sweet Chocolate chips
3/4 cup Heavy Cream

Microwave cream until bubbles form, just before it begins to boil. Add chocolate chips to the cream and allow to sit for 5 minutes before stirring. Cool chocolate to room temperature before spreading on cake.

To Assemble:
Run a knife around the edge of the cake to loosen from the cake pans edge. Remove the outer rim of the cake pan. Circle the cake edge with wax paper to help keep the cake together while setting. Replace cake pan rim to cake, circled with wax paper. Pour the peanut butter filling over the chocolate cake. Refrigerate for 15 minutes before pouring ganache over the top, spread the ganache evenly and refrigerate for at least 2 hours before serving. Enjoy!

(To make an even richer and more moist cake you can pour condensed milk over the chocolate cake layer and let it soak in.)