What's New Cupcake? Giveaway Winner

We have a winner!!!!! And I know this will be one "Blissed Out Grandma" when she reads this post. Let's all give her a big round of applause and go over to her wonderful blog and say HI.

http://blissedoutgrandma.blogspot.com/

Chocolate With Francois

Chocolate mousse is such a versatile dessert. And Francois Payard, the author of Chocolate Epiphany agrees. So for this month's recipe, I wanted everyone to come up with an interesting way to present their mousse.

I piped my mousse into small ice-cream cones that were wrapped with pretty paper. Then I nestled them into champagne flutes that were filled part of the way with black rice.

Ingredients:
1-3/4 cups heavy cream
2 large eggs
1 large egg yolk
2/3 cup sugar
1/4 cup water
10 ounces (72% chocolate), melted

Directions:
1. Pour the cream in a large bowl and whisk by hand or with a handheld electric mixer until it holds soft peaks, about 5 minutes. Set aside. (If you own two electric mixer bowls, you can whip the cream in an electric mixer fitted with t6he whisk attachment.)

2. Place the eggs and egg yolk in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until fluffy.

3. While the eggs are being beaten, place the sugar and 1/4 cup water in a small saucepan over medium-high heat and bring to a boil. after the syrup has boiled for 1 minute, pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl. Continue whipping the eggs until they have doubled in volume and are cold (feel the bottom of the bowl to check), about 5 minutes. They will be pale yellow.

4. With a silicone spatula, fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate mixture. Refrigerate the mousse until ready to use, for up to 1 hour. Any longer, and the mousse will begin to set, the mousse will keep refrigerated for up to 3 days, and frozen for up to 1 week. Frozen mousse becomes very heavy, so can't be piped, but you can scoop it or shape it in quenelles, as you would ice cream.

Double-Chocolate CoCo Wheats Brownies

Let's take a product that has been around for 80-years and put it in the 21-century spotlight. I'm talking about COCO Wheats The chocolaty hot cereal that has been a success over the years, satisfying generation after generation.

This particular commercial was from the early 1980's. Does it bring back memories? I remember eating this cereal as a kid, curled up in front of our black and white television, watching Saturday morning cartoons.

Okay... enough reminiscing. Let's make an interesting dessert with a retro-spin.

Ingredients:
1 cup margarine
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla
1-1/2 cups
C0C0 Wheats
1-1/2 cups flour
1 teaspoon baking powder
3/4 cup cocoa
1 cup semi-sweet chocolate morsels and/or nuts

*For a special treat, swirl marshmallow creme through batter before baking.

TIP: For a smoother consistency, soak CoCo Wheats in cold water for 30-60 minutes. Drain. Add to Recipe.

Directions:
1. Preheat oven to 350°. Cream together margarine and sugar. Add eggs and vanilla; mix well. Add CoCo Wheats to egg/vanilla mixture. In separate bowl, sift flour, baking powder, and cocoa; gradually add to the creamed mixture. Mix in chocolate morsels and/or nuts.

2. Spread in greased 9" x 12" pan and bake 45 minutes. (You may cut the recipe in half and use an 8" x 8" pan and bake 35 to 40 minutes.)

3. Makes 48 1-1/2" square brownies; 27 2" square brownies.

Tuesday Tag-Along

I'm participating in Tuesday Tag-Aong today... over at Twee Poppets blog. Come join the fun.

Thanks Pap

I think it is high time that I share some of the things that Pap does around the house. As you can see, he is quite handy with his tools (ha... I just had to say that because I'm a dirty old granny). And now that he is retired, he is at my beck-and-call for anything I want.

And what I wanted was an entertainment center for our living room. Even though it is quite large, painting it white made it feel less intrusive. Thanks Pap... I Love You

Devil's Food Cake With Caramelized Bananas

The classic devil's food cake has joined with caramelized bananas, caramel and pecans. This combination now lives in perfect harmony. Life is lived where yin meets yang. Raise a fork. Live.

Ingredients for Cake:
1 cup unsweetened cocoa powder
3/4 cup boiling water
3/4 cup buttermilk, divided
1/2 cup pecans, lightly toasted and cooled to room temperature
1/2 cup all-purpose flour
1 cup plus 2 tablespoons cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mayonnaise
1-1/3 cups light brown sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1/2 teaspoon vanilla extract

Ingredients for Caramel Pecan Topping:
1/2 cup water
1/2 cup granulated sugar
1 tablespoon light corn syrup
3 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1-1/2 cups pecans, lightly toasted and finely chopped

Assembly:
3 to 4 firm, ripe bananas
1/2 cup granulated sugar
whipped cream

Directions:
1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease the bottom and side of a 10-inch springform pan. Dust the pan with flour and tap out the excess.

2. In a medium heatproof bowl, combine the cocoa powder and the boiling water and stir the mixture with a rubber spatula until it becomes a smooth paste. Place a piece of plastic wrap directly on the surface of the cocoa paste and set aside to cool at room temperature. Add 1/4 cup of the buttermilk to the cooled cocoa paste and mix until well-blended.

3. Place the toasted pecans, all-purpose flour, cake flour, baking powder, baking soda and slat in a food processor fitted with a metal blade. Process for 2o to 30 seconds or until the nuts are finely ground and mixture has a powdery consistency.

4. In the 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, cream the mayonnaise, light brown sugar, egg, egg white and vanilla extract at medium speed for about 4 to 5 minute, until the mixture lightens. With the mixer at its lowest speed, add half the dry ingredients and then the remaining buttermilk. Mix until blended, then add the remaining dry ingredients. Add the cocoa/buttermilk mixture to the batter and beat on low speed until just incorporated, scrapping down the side of the mixing bowl as necessary, to maintain a smooth and uniform batter.

5. Scrape the batter into the prepared pan and bake for 33 to 38 minutes or until a cake-tester or toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and place on a wire rack. Let cool completely in the springform pan. The cake may be made up to 8 hours in advance.

6. In a small saucepan, combine the water, sugar and corn syrup. With a wooden spoon, sir over medium heat until the sugar dissolves. Raise the heat to medium-high and continue to cook without stirring, for 4 to 6 minutes, until the syrup turns amber in color. Immediately remove the pan from the heat and slowly add the cream, stirring until smooth (be careful as the mixture will bubble up.) If any hard bits of caramel remain, return the pan to low heat and stir until completely dissolved; remove from the heat. Off-heat, blend in the butter and then the nuts, making sure that the nuts are well-0-coated with the caramel. Set aside to cool slightly; the topping should be arm but not hot. The topping may be made up to 1 week ahead, cooled and kept refrigerated in a covered container.

7. If necessary, rewarm the caramelized pecan topping by placing it in a microwave oven or in a double boiler until warm enough to spread.

8. Place dollops of the warm topping on the top of the cake. Using a small offset spatula, spread the topping over the cake all the way to the side of the pan, completely covering the cake in an even layer. Work quickly before the topping has a chance to harden.

9. Peel and thinly slice the bananas at an angle, keeping the sliced bananas intact; discard the end pieces. Work with 1/3 of a sliced banana at a time, fan out the slices in a single layer and place then in concentric circles, starting at the side of the pan and working inward. This may be done up to 2 hours in advance, making sure to press plastic wrap onto the surface of the banana layer if done ahead; keep at room temperature.

10. Preheat the broiler. Position a rack about 5 to 6 inches from the source of the heat. Sprinkle the granulated sugar over the bananas. Place the cake under the broiler for about 3 to 5 minutes, turning the cake occasionally, until the sugar is completely melted and lightly caramelized. Remove from the broiler and run a small thin-bladed knife around the edge of the pan to loosen the cake. Let cool slightly before removing the side of the spingform pan. Cut the cake into 16 slices with a hot, wet serrated knife.

11. Serve the cake with whipped cream.

Roasted Succotash In Corn Husks

Months ago I came across a very appealing recipe that accented the roasted corn with smoked Gouda. Since then, I've been waiting patiently for sweet corn to show up in my local grocery. And most importantly, it needed to be affordable. 50 cents an ear worked for me.

I wanted to incorporate this recipe with grilling some Italian sausage. But unfortunately, the weather people are predicting severe storms for us this weekend. So Pap and I did a preemptive strike with a Friday night cook-out. What a perfect evening for eating outside. The sky, a robin egg blue, the flowers, in bloom, and a warm breeze was gently blowing.

Ahhh... divine.

Ingredients:
6 large ears corn with husks
6 pieces (10-inches each) string
1 package (10-ounces) frozen baby Lima beans, thawed
1 large tomato, diced
4 ounces smoked Gouda cheese, shredded (1 cup)
3 tablespoons butter, melted
1 teaspoon sugar
1/2 teaspoon lemon-pepper seasoning salt
1/8 teaspoon salt

Directions:
1. Pull husks back from each ear of corn; cut off corn cobs and remove silk, leaving husks intact. In large bowl, soak husks and string in water to cover 20 minutes.

2. Meanwhile, cut 3 cups corn kernels from cob; place in another large bowl (reserve remaining corn for another day). Stir in remaining ingredients.

3. Preheat oven to 425 degrees. Remove husk and string from water. Shake excess water from husk. Carefully place about 1 cup succotash mixture in each husk.

4. Bring husk together, being sure to enclose succotash filling completely; tie open end of each husk tightly with string; cut off loose ends of string.

5. Place filled Corn husk in jelly-roll pan; roast 35 minutes, or until corn is tender and succotash is heated through. To serve, place filled corn husk on platter; remove string.

6. I roasted my corn bundles on the grill for about 30 minutes, keeping the temperature close to 300 degrees.

Thank You Foodbuzz + Kellogg's All-Bran!

Thanks to the Foodbuzz Tastemaker program I was able to Opt-in for the Kellogg's All Bran cereals. I've been working hard to include high fiber foods into my diet every day.

Thanks to Kellogg's All Bran it will be easier than ever. Eating All Bran for breakfast with fresh fruit and berries is a no brainer. Variety is the spice of life, and this breakfast has variety written all over it that it will be hard to skip this important meal.

Carrot-Spice Tartlets

I must bring my secret craving of carrots from the darkness into the light. If you have followed my blog for any length of time. You know that I consider chocolate to be a major food group. Surprisingly, carrots can also be quite addictive. Their subtle sweetness and affinity for spices make them a natural choice for baking more than just cakes and muffins. Here they provide an unexpected flavor for tarts that offer another surprise: crushed gingersnaps in the pastry crust.

Ingredients:
6 green cardamom pods
2 tablespoons unsalted butter
1/2 cup milk
1/2 cup heavy cream
1 teaspoon finely grated peeled fresh ginger
12 ounces carrots, peeled and cut into 1/4-inch pieces
1 cup sugar
1/8 teaspoon coarse salt
4 large eggs, lightly beaten
1/2 cup finely ground gingersnaps
1/2 recipe Pate Brisee
Unsweetened whipped cream, for serving

Ingredients for Pate Brisee:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
(you will only be using half of this recipe)

Directions:
1. Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Evenly drizzle 1/4 cup ice water over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse to combine. Wrap in plastic; shape into disk. Refrigerate 1 hour, or up to overnight.

2. Crush cardamom pods with the flat side of a large knife, just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom. Cook until fragrant, about 3 minutes. Add milk, cream, and ginger, bring to a simmer, stirring to combine. Reduce heat to medium-low; cook 15 minutes, stirring occasionally. Remove from heat; let steep 30 minutes.

3. Melt remaining tablespoon butter in a large saute pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender when pieced with the tip of a sharp knife, about 8 minutes. Pour steeped-milk mixture through a fine sieve into pan with carrots; discard solids. Remove from heat; let cool slightly, about 5 minutes. Process carrot mixture in a food processor until completely smooth; transfer to a bowl.

4. Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch. Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined. Let cool.

5. Meanwhile, lightly sprinkle ground gingersnaps on a work surface to form a large round, about 18 inches in diameter. Roll out pate brisee on top of crumbs to 1/8-inch thick, turning over dough occasionally to coat both sides with cookie crumbs.

6. Using a 5-inch cookie cutter, cut out eight rounds from dough. Press rounds into eight 4-inch tartlet pans, trim dough flush with rim. Prick bottom of dough all over with a fork. Chill 30 minutes.

7. Preheat oven to 375 degrees. Line each tart shell with parchment paper, pressing into corners; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove pie weights and parchment, Let shells cool completely.

8. Divide filling evenly among shells. Bake until a cake tester inserted in centers comes out clean, 30 to 35 minutes. Serve warm with whipped cream.

Recipe adapted from Martha Stewart Holiday Sweets.

Warm Bittersweet Chocolate Mousse Cake

Ingredients for Chocolate Mousse:
1-1/4 cups heavy cream
7 ounces bittersweet chocolate, finely chopped
1/4 cup water
2 tablespoons granulated sugar
4 large egg yolks

Ingredients for Chocolate Cake:
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
16 tablespoons (2 sticks) unsalted butter
1 cup water
4 tablespoons unsweetened, cocoa powder, sifted
1 teaspoon baking soda
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract

ingredients for Chocolate Fudge Sauce:
4-1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons granulated sugar
1 tablespoon light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter

Directions for the Mousse:
1. In a large chilled bowl, using a handheld electric mixer, whip the heavy cream on high speed until soft peaks start to form when the beaters are lifted. Reserve the whipped cream in the refrigerator until needed.

2. Melt the chocolate in a double boiler over hot but not simmering water, stirring if frequently until it is free of lumps.

3. Combine the water and sugar in a small saucepan and bring to a boil. While the syrup is boiling, place the egg yolks in the 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the whisk attachment. Start whisking the yolks on slow speed. Gradually pour in the boiling syrup, increase the speed to high and whisk until the mixture is pale yellow and doubled in volume, about 5 minutes.

4. Slowly add the melted chocolate to the yolk mixture and whisk until it is well blended.

5. Using a rubber spatula, gently fold in the whipped cream in three batches, being careful not to deflate the volume by over folding. Reserve the mousse in the refrigerator until needed.

Directions to make Cake:
1. Place a rack in the middle of the oven and preheat it to 350 degrees. Butter the bottom and sides of 9x13-inch cake pan and lightly dust it with flour. Sift together the sugar, flour and salt into a large mixing bowl.

2. Place the butter and water in a medium saucepan. Sift in the coca powder and bring the mixture to a boil, using a wire whisk to remove any lumps. Pour the mixture over the dry ingredients and blend thoroughly.

3. Dissolve the baking soda in the buttermilk and add the mixture to the batter along with the eggs and the vanilla extract, blending thoroughly.

4. Pour the batter into the prepared pan and bake for 30 minutes or until the cake springs back to the touch and a toothpick withdraws cleanly. Let the cake cool.

Directions for Hot Fudge Sauce:
1. Place the chocolate, sugar and corn syrup in a large bowl.

2. Bring the heavy cream to a boil in a medium saucepan. Pour the boiling heavy cream over the chocolate, sugar and corn syrup. Using a wire whisk, blend the ingredients together until the chocolate has melted. Swirl in the butter, whisking to dissolve.

Assembly:
1. Turn the cooled cake out of the pan. I cut out round shapes, cutting each round horizontally to make two layers.

2. I also made additional whipped cream and filled between the two layer cake.

3. Place one mini-cake in the middle of a small plate and pour about 1/4 cup of the hot fudge sauce on top.

4. Using a rubber spatula, scrape the chilled mousse into a pastry bag fitted with a medium star tip and swirl a tall spiral on top of each cake.

Triple Lemon Chiffon Cake

This is a repost of a fabulous cake that I made a year ago. Why a repost you ask?

That's because the six-layer strawberry cake that I worked on all morning..... sadly, cracked, slid, and pretty much turned into a disaster inside my refrigerator.

FOR THE CAKE: MAKES A 9-INCH TRIPLE LAYER CAKE
8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 ans 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt

[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]

[**equal amount of either almond oil, hazelnut oil, or canola oil]

1. Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.

2. In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.

3. Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.

4. Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake in order to unmold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.

5. To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.

RICH LEMON CURD MAKES 1 CUP
3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.

1. Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.

LEMON CREAM FROSTING MAKES 3 AND 1/4 CUPS
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd

1. Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting. I added edible paper wafer butterflies as a decoration.

This recipe was adapted from : SKY HIGH IRRESISTIBLE TRIPLE LAYER CAKES BY ALISA HUNTMANS AND PETER WYNNE

"What's New Cupcake?" Giveaway

This cook book is hot off the press. And it could be yours. Along with a divine little apron sewn by moi. And all you have to do is be a signed up follower on my blog page, leave a comment, and click your heels together three times and say, "There's no place like home".

And then on May 1st... I will pick the winner.

Too cute.

Orange Palermo

Happy Hour

Olive Garden serves up this delicious ice-cream drink. It's a combination of Bacardi Rum blended with orange syrup and ice cream. Easy enough to mix together at home. And so freaking yummy.

Chocolate-Raspberry Ganache Filled Thumbprint Cookies

Do you need something to help get you through another Monday? How about we call in the big guns and serve up this little treat. I guarantee that it will lift your spirits. And the best part, if you share with co-workers, it will put a major smack-down on that Bitch in the next cubicle.

Ingredients for Cookie:
1/2 cup shortening
1/4 cup butter, softened
1 cup brown sugar
3/4 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate pieces

Ingredients for Chocolate Raspberry Ganache:
6 ounces dark chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon seedless red raspberry jam

Directions:
1. Preheat oven to 350 degrees. In a large bowl combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate pieces.

2. Shape dough into 1-inch balls. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Using your thumb, make an indention in the center of each cookie.

3. Bake for 8 to 10 minutes or until edges are firm. remove from oven. Transfer cookies to a wire rack; cool.

4. In a small microwave-safe bowl combine dark chocolate, whipping cream, and raspberry jam. Microwave, uncovered, on 100 percent power for 1 minute. Stir until smooth. Let stand about 15 minutes to thicken.

5. Spoon raspberry Ganache into cookie centers. Let stand until ganache is set. If desired, garnish each cookie with a fresh raspberry. Store filled cookies in refrigerator.

Recipe adapted from Ultimate Desserts.

Red Velvet Baby Cakes

Last night Pap and I attended a get together at our Gezzer and Gezzerette's Clubhouse. I knew that I wanted to make a red velvet cake but I wanted to put a new spin on it. Something to knock the support stockings off all those old folks. Well, I guess this did it. Because when Pap was carrying the platter in, he actually had people following him, drooling. That's why I have Pap carry in the desserts. I get all flustered and embarrassed.

Ingredients:
3-3/4 cups all-purpose flour
2-1/4 cups sugar
1/3 cup plus 2 tablespoons cocoa powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3 large eggs, lightly beaten
2-1/4 cups vegetable oil
1-1/2 cups buttermilk
1-1/2 teaspoons distilled white vinegar
1-1/2 teaspoons vanilla extract
1 (1-ounce) bottle red food coloring
1 recipe Cream-Cheese Icing (recipe follows) (I used my Whipped Cream Frosting instead)

Directions:
1. Preheat oven to 350 degrees. Lightly grease and flour cookie sheet with rim. (Mine measured 13 x 29-inches)

2. In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.

3. Add eggs, oil, buttermilk, vinegar, vanilla extract, and red food coloring; beat at medium speed with electric mixer until combined.

4. Spread batter onto cookie sheet.

4. Bake 20 minutes, or until a tester inserted near center comes out clean.

6. Let cool in pan 10 minutes. Using a 2-1/2-inch round cookie cutter, cut as many as you can from the baked cake. Use the bits and pieces for the cake crumb edging.

7. Use the icing of your choice. Mine is just a stabilized whipped cream.

Sing along with me.... Baby cake. You're the cutest little baby cake.

Dulce De Leche Decadence Bars

Get your bake on .... all you crazy foodies. Are you yearning for something gooey and sticky? And most certainly it needs to be absolutely, positively scrumptious. Okay, then, run don't walk to the kitchen. Pull out the mixing bowls and wooden spoons. And let's get this party started.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup chopped pecans
1-1/2 cups brown sugar
3/4 cup butter, melted (1-1/2 sticks)
3 large eggs
2 teaspoons vanilla
1 (7.5 ounce) jar marshmallow fluff
1 (13.4 ounce) can dulce de leche

Directions:
1. Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray.

2. In a large bowl combine flour, baking powder, salt, coconut, and pecans; stir to combine.

3. Stir the brown sugar into the melted butter. Add eggs one at a time; stirring after each addition. Stir in vanilla. Pour butter mixture into the flour mixture; stir until just combined. Spread batter in prepared pan and bake for 20 to 25 minutes or until golden brown.

4. Immediately remove bars from oven and spread with marshmallow fluff. Drop teaspoons of dulce de leche on top of marshmallow and swirl with a knife.

5. Cool completely and refrigerate until chilled; cut and serve. Makes 24 bars.

Recipe adapted from Better Homes and Gardens Ultimate Desserts.

Bite Me.... Mini Lemon Tarts

Less is more. Especially when you bite into this petite but perfect end to any meal. As you sink your teeth into the lemony filling.... wham.... it's like a mouthful of glorious spring sunshine.

Ingredients:
1-1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons finely shredded lemon peel
1/2 cup butter
1 egg yolk, lightly beaten
2 tablespoons cold water
2/3 cup sugar
1 tablespoon cornstarch
2 teaspoons finely shredded lemon peel
1/2 cup fresh lemon juice
1/4 cup water
2 tablespoons butter
3 egg yolks, lightly beaten.

Directions:
1. In a medium bowl stir together flour, the 1/3 cup sugar, and 2 teaspoons lemon peel. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. In a small bowl combine the 1 egg yolk and the 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead to form a ball. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 375 degrees. For filling, in a medium saucepan stir together the 2/3 cup sugar and cornstarch. Stir in 2 teaspoons lemon peel, lemon juice, the 1/4 cup water, and the the 2 tablespoons butter. Cook and stir over medium heat until thickened and bubbly.

3. Gradually stir about half of the hot lemon mixture int the 3 egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil over medium heat; reduce heat. Cook and stir for 2 minutes. Transfer to a small bowl. Cover surface with plastic wrap; chill until needed.

4. Divide dough into 36 pieces. Press evenly onto bottoms and up sides of thirty-six 1-3/4-inch muffin cups. Bake about 10 minutes or until pastry is golden. Cool in muffin cups on wire racks for 10 minutes. Remove from the cups.

5. Spoon 1 rounded teaspoon of filling into each tart. Cover and chill for 1 to 2 hours before serving. If desired, add whipped cream.

Romance and a Giveaway

We have a winner for the Romance and a Giveaway. Let's give a big round of applause for http://angelinkitchen.blogspot.com/

A cute little high-heel cake server.

Ruffled deep-dish Emile Henry pie pan.

And last but not least, a cookbook.

I hope the winner enjoys the gifts. And we will be waiting for some wonderful postings on her blog. As for the rest of you.... do not give up hope. Because next week I will be announcing another giveaway. In the meantime, thanks to everyone that entered the giveaway.

Warm Herb Potato Salad Stack with Italian Sausage

I wanted something different for dinner last night. Not the same old meat and potatoes, or casserole. But maybe what I was looking for was more in its presentation. Because this potato-salad stack still contained those components that I was getting bored with eating.

The first bite of anything new can be scary. So I always take the safe route, being the Goddess Divine that I am, and let Pap have the honors. I figure if he doesn't spit it back out onto his plate, it must be okay.

And indeed it is okay..... in fact, it is down-right delicious. Enjoy!

Ingredients:
6 small potatoes
2/3 cup Dijon Vinaigrette (recipe follows)
salt and pepper to taste
6 tablespoons chopped fresh parsley
6 tablespoons chopped fresh chives
2/3 cup diced green onions
3 sweet Italian sausages
3/4 cup grated Asiago cheese

Directions:
1. Boil or steam the potatoes for 20 minutes or until cooked through. Peel and dice the potatoes while still warm, and place them in a bowl. Spoon 5 tablespoons vinaigrette over the potatoes. Sprinkle with salt and pepper and toss well. Set aside.

2. Mix together the parsley, chives, and green onions.

3. Brill, broil, or saute the sausages, and slice about 1/4 inch thick.

4. Preheat the oven to 350 degrees.

5. Spray 6 cylinders (soup cans) with vegetable spray and place them on a sheet pan. Layer in the following order: 3 tablespoons potato, 1 tablespoon Asiago cheese, 4 slices sausage, 1 tablespoon parsley-chive-onion mixture. Repeat the layers and top with a third layer of potato. Press down gently but firmly. Bake for 10 minutes.

6. To serve, slide a spatula under each stack cylinder and transfer to a serving plate. Unmold, garnish with the remaining chopped parsley, chives, and green onions, drizzle with the remaining vinaigrette, and serve.

Ingredients for Dijon Vinaigrette
2 cloves garlic, minced
2 shallots, minced
2 tablespoons Dijon mustard
1/4 cup sherry wine vinegar
salt and pepper to taste
3/4 cup extra virgin olive oil

Directions:
Mix together the garlic, shallots, mustard, vinegar, salt, and pepper and whisk until blended. Slowly add the oil, whisking, until the dressing is thick and well blended.

Recipe adapted from Stacks-The Art Of Vertical Food.