Cream of Potato-and-Onion Soup

This soup is a wonderful cross between French Onion Soup and Creamy Chunky Potato Soup. But no matter what you call it, it's comfort in a bowl.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
4 large sweet onions, chopped (about 5 cups)
1 teaspoon sugar
3 tablespoons all-purpose flour
1 (32 ounce) chicken broth
1 (32 ounce) package frozen Southern-style cubed hash browns
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Swiss cheese
1 cup half-and-half
Garnishes: thinly sliced banana pepper, chopped fresh basil

Directions:
1. Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 minutes or until onions are caramel colored.

2. Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 minutes. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.

3. Stir in cheese and half-and-half; cook, stirring constantly, over medium heat 5 minutes or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.

Adapted from Southern Living October 2010

Pumpkin Pie Cupcakes with Caramel Buttercream

Today, it actually feels like autumn outside. Not to cool, I'm still running around in shorts and a t-shirt. But way cooler than the 90 something degrees that we've been enduring all summer. With that said, I was in the mood for pumpkin. Since Pap doesn't like pumpkin pie, I opted for a new recipe. Let me tell you, it was divine. I made regular size and mini. I preferred the mini because the Caramel Buttercream is pretty sweet.

Give these a try and you will be rewarded with a wonderful aroma in your kitchen. I'm also asking a favor of you, if you like this recipe, would you please use the Stumbleupon button on the right and then give me a thumbs up. I would really appreciate it.

Ingredients for Cupcakes:
1/2 sticks unsalted butter, room temperature
1 1/2 cups firmly packed dark-brown sugar
1/3 cup plus 3 tbsp granulated sugar
3 cups cake flour
3 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
1/4 plus 1/8 tsp freshly ground black pepper
3 large eggs
3/4 cup buttermilk mixed with 1 1/2 teaspoon vanilla
1 can (15oz) solid-pack pumpkin (not pumpkin pie filling)

Ingredients for Caramel Frosting:
3 1/2 sticks unsalted butter; room temperature
3 tbsp vegetable shortening
1 tbsp pure vanilla extract
2 1/4 lbs confectioner’s sugar
1/2 cup caramel topping
1/4 tsp Kosher salt

Directions for Cupcakes:
1. Preheat the oven to 350° degrees F. Prepare two standard-size muffin/cupcake tins with cupcake papers*.2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer mix for 30 seconds each, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Using a large ice cream scoop, fill muffin papers.

4. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool the pans on racks for 5 minutes and remove the cupcakes to a wire rack to cool completely.

* Brown cupcake papers from Bake it Pretty.

Directions for Caramel Buttercream:
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Adapted from  Smells Like Home.

Warm Banana Souffle

When you hear the word souffle, do you grimace or roll your eyes? Do your palms breakout in a nervous sweat? Have no fear, from this point forward, when you hear the word souffle, you will give it a try. The recipe is shockingly simple. 

Ingredients:
2-3 ramekins (reserving the 3rd ramekin for overflow)
non-stick cooking spray
1 large, ripe banana
1 & 1/2 teaspoons fresh-squeezed lime or lemon juice
1 teaspoon pure vanilla extract
2 large egg whites
1 & 1/2 tablespoons confectioner’s sugar (plus more for dusting)
Melted chocolate for drizzling

You will also need:
2 bowls
1 fork
an electric mixer
(Ingredients may be doubled or tripled in proper ratios if making Warm Banana Souffle for a crowd.

Directions:
1. In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract. Blend thoroughly and set aside.

2. In a chilled bowl, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 & 1/2 tablespoons confectioner’s sugar to soft peaked egg whites. Continue whipping egg whites on high speed until stiff peaks form.

3. Working in thirds, gradually (and gently) fold the stiffly beaten egg whites into the mashed banana until combined.

4. Spoon souffle mixture into individual ramekins prepared with non-stick cooking spray; divide evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top or going just slightly passed. Set filled ramekins on a cookie sheet (or jelly roll pan) and place in lower third of a preheated 450 degree F oven with upper rack removed. Turn on the oven’s interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

5. When souffles are done, remove from oven and drizzle with melted chocolate. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately.

Deep Fried Oreos

Where have you been all my life, you sweet delight?

Move over fried hot dogs, Twinkies, and mac & cheese on a stick. There's a new kid in town ready to kick butt and clog-up your arteries. This little treat is light in texture, very much like a beignet. I wonder if the recipe originated in New Orleans?

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons confectioners' sugar
5 ice cubes
About 2 cups seltzer
1 egg yolk
1 (18-ounce) package Double-Stuf Oreo cookies
Vegetable shortening for deep-frying

Directions:
1. To prepare the batter for the Oreos, mix together the flour, baking powder, salt, and confectioners' sugar in a medium bowl. Put the 5 ice cubes in a glass measuring cup and add enough seltzer to make 2 cups. Add to the flour mixture along with the egg yolk. Mix until there are no large lumps and the ice cubes have melted. Set aside.

2. Fill a tall saucepan or deep-fryer with up to 2 inches of vegetable shortening and heat to 350 degrees. Dip the Oreos in the batter and fry a few at a time until crispy, 45 to 60 seconds. Carefully remove with a slotted spoon and drain on paper towels. Continue until all the Oreos have been batter-dipped and fried.

Stokes Purple Sweet Potatoes Creme Brulee

This is a repost of one of my favorite desserts. I love it because it is surprisingly colorful. Stokes Purple Creme Brulee

1-1/2 cups Stokes Purple sweet potatoes, baked and mashed
3 tablespoons sugar
2 cups heavy cream
6 tablespoons sugar, divided
4 large egg yolks
1 teaspoon vanilla extract

Directions:
1. In a medium saucepan, combine the heavy cream and 3 tablespoons sugar. Bring the mixture to a boil over medium heat. Remove the pan from the heat.

2. In a medium bowl, whisk together the egg yolks and another 3 tablespoons sugar. Gradually pour the egg mixture into the saucepan, whisking constantly. Return the saucepan to the stove and cook on low heat for 3 minutes or until the mixture thickens. Add vanilla.

3. Fill the custard cups with enough of the cream mixture so they are about seven-eighths full. Place the filled cups in a baking pan that is large enough to hold them all. Add enough hot water to come within 1 inch of the top of the cups. Bake for 45 minutes, or until the custards are barely set and a toothpick inserted in the center comes out a little wet. Remove the custards from the baking pan and place them in the refrigerator. Refrigerate overnight.

4. Preheat the broiler. Lightly sprinkle the surface of each custard with 1-1/2 tablespoons of brown sugar. Place the custards under the broiler for 30 seconds and let them brown. Keep an eye on the custards, as this happens quickly. (Sugar can also be caramelized with a torch.)

5. Remove the custards from the heat, and once the sugar has hardened, serve.

Pillsbury Mini-Grand Biscuits in a Blackberry Tiramisu

Mini desserts are all the rage in restaurants. Maybe it's their mediocre attempt to help reduce America's waistline. It's a good first step. But I really think they should reduce portion sizes of everything they serve. Pap and I are "those people" who share an entree while dining out. Shake your finger if you want, but it helps with our weight. And also it helps with our dining out budget, we're retired and on a fixed income.

Okay, back to mini-desserts. I've mentioned numerous times that I love the concept of having a sweet little treat to call my own. That's why when Spark My Blog sent me a wonderful package of assorted goodies promoting Pillsbury's Mini-Grand Biscuits, I jumped at the opportunity to enter their contest.

Using a recipe that I recently saw in Mixing Bowl magazine, I adapted it to my own liking. And I knew that dessert-shots was the way I wanted to go for my own interpretation. I also changed out several ingredients and then wham-bam, I had something to call my own.

Ingredients:
4 Pillsbury mini-grand biscuits, baked according to package
1/8 cup orange juice
a splash of butterscotch schnapps' liqueur
3 ounce package of cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/4 cup blackberries
2 tablespoons blackberry jam, melted

Directions:
1. Cut all four biscuits in half.

2. In a shallow bowl, combine orange juice and the splash of butterscotch schnapps. Dip half of the biscuits into the juice and place in bottom of glass.

3. In a medium bowl, cream cream-cheese with confectioners' sugar. Distribute between the four glasses. Press 3 to 4 blackberries into the mixture.

4. Dip remaining biscuits into juice and then place in glass.

5. Whip heavy cream until soft peaks form. I add an additional tablespoon of confectoners' sugar to stabilize
it. Continue whipping until stiff peaks have formed. Pipe or spoon into glasses.

6. Top with one blackberry and drizzle of melted blackberry jam.

Bruleed Oatmeal with Baked, Glazed Apples

If Bruleed Oatmeal with Baked, Glazed Apples doesn't make you say, “Mmmm…” nothing will.

Imagine if you will a hearty portion of oatmeal, covered with a delicate layer of caramelized brown sugar, then topped with baked, glazed apples. I admit it’s a bit more decadent than a traditional bowl of oatmeal, but that’s exactly the point. Never fear…this is still oatmeal, it’s still good for you, and the minor amount of brown sugar this recipe calls needn’t be cause for alarm.

Ingredients for the baked, glazed apples you’ll need:
2 tart apples (Granny Smith or Ambrosia work nicely) peeled, cored and cut into wedges approximately 1/4 inch thick
2 teaspoons lemon juice
1 tablespoon unsalted butter, melted
3 tablespoons light brown sugar

Ingredients for the bruleed oatmeal you’ll need:
4 cups milk
a pinch of salt
2 cups old-fashioned oats
4 tablespoons firmly packed light brown sugar

Directions:
1.  Preheat oven to 375 degrees F for baking.

2. In a medium-sized bowl, combine the apple slices, lemon juice, melted butter and brown sugar; stirring to coat the apples. Spread the apples on a baking sheet lined with parchment paper and bake in a 375 degree  oven until the apples are tender and glazed with the brown sugar mixture; approximately 20 minutes. Remove from oven and keep warm by covering loosely with foil.

3. In a heavy saucepan over medium-high heat, bring the milk and a light pinch of salt to a boil. Add the oats, stir and reduce heat to medium. Cook uncovered, retaining a gentle boil until oats are soft and creamy, and the milk is absorbed. Remove from heat when done.

4. Preheat oven broiler (if you have both low and high settings, use low). Divide oatmeal evenly between ovenproof baking dishes (2 bowls or 4 ramekins), evenly sprinkling brown sugar over each serving (approximately 2 tablespoons of brown sugar if using bowls, or 1 tablespoon if using ramekins—more or less to taste). Using a spoon (or your fingers), gently press the brown sugar into a uniform layer.

5. Place baking dishes on a baking sheet and place under the broiler at least 6 inches from the heat source. Watch the topping carefully, broiling just until the brown sugar melts and bubbles, approximately 3 minutes or less. When you first see the brown sugar begin to melt, rotate the baking sheet to ensure uniform browning. Do not allow the brown sugar to become too dark or burn. Remove from oven when melted. Using silicon hot pads or a baking mitt, place the bowls (or ramekins) on serving plates; top with the pre-baked, glazed apples and serve immediately.

Yield: 2 bowls as an entree, or 4 ramekins as a first course (or side). Double or halve the recipe as needed.

(recipe adapted from Williams-Sonoma’s Essentials of Breakfast & Brunch)

Enjoy!

Petite Apple-Banana Cakes

The vibrant colors of the season will soon be upon us. And the cooler weather will beckon me outside so that I can take in nature's beauty. But the baker in me also rejoices, because now, in addition to working in a cooler kitchen, I also can Celebrate Autumn with delicious apples.

Ingredients:
2 large bananas, mashed
3/4 cup sugar, divided
1/4 cup honey
2 large eggs
2-1/2 plus 1/3 cups all-purpose flour, divided
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon, divided
1/4 teaspoon lemon zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon salt, divided
1/8 teaspoon ground cloves
2 red baking apples, peeled, cored, and thinly sliced
1/3 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted

Directions:
1. Preheat oven to 350 degrees.

2. Spray a 6-well (2-3/4-inch squares) removable bottom pan with nonstick baking spray with flour. Set aside.

3. In the bowl of an electric mixer, combine bananas and 1/2 cup sugar. Beat at medium speed with an electric mixer until thick and creamy. Add honey and eggs, beating until well combined. Set aside.

4.  In a medium bowl, combine 1-1/2 cups flour, baking powder, 1 teaspoon cinnamon, lemon zest, nutmeg, ginger, 1/4 teaspoon salt, and cloves, stirring well. Add flour mixture to banana mixture, beating until batter is uniform.

5. Fill each well of prepared pan one-third full of batter. Add 2 even layers of apple slices. add remaining batter until wells are two-thirds full. Set aside.

6. In a small bowl, combine remaining 1-1/3 cups of flour, brown sugar, remaining 1/4 sugar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon cinnamon, stirring well. Add melted butter, stirring until pea-size crumbles form. Sprinkle topping evenly over batter.

7. Bake until a cake tester inserted in center comes out clean, 40 to 50 minutes. Let cool in pan for 15 minutes. Transfer to a wire rack to cool completely.

Autumn Butter Pecan Cookies

The wonderful flavors of autumn are beckoning to us. Like the change in the seasons, we also get a change in the fruits and vegetables that are in abundance this time of the year. Pumpkin, the super food, is one of my all time favorites. If only I could convince my family to give it a try. Maybe I'll make something with pumpkin today. We are going to Mexican Train tonight and I can share with the geezers and geezerettes.

But right now, I'm going to tell you about this yummy cookie that is full of another autumn treat.... pecans. Georgia is famous for their peaches and pecans. And that means there are a gazillion recipes floating around.

This one is easy, fast, and delicious.

Ingredients for Cookie Batter:
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 egg, beaten
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups finely chopped pecans

Ingredients for Filling:
1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1 cup finely chopped pecans
2 tablespoons unsalted butter, softened

Directions:
1. Heat oven to 325 degrees. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment.

2. In a large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1-1/2 cups flour, the baking soda and salt. Stir in 1-1/2 cups pecans.

3. In a small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.

4. Shape dough into 1-1/2 inch balls. Place 2 inches a part on cookie sheet. Slightly press into center. Fill each indentation with about 1 teaspoon of filling.

5. Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes, remove from cookie sheet to cooling rack.

6. I drizzled mine with a little melted chocolate. YUM



Another Delicious Chocolate Cupcake

Surprise ..... I love chocolate. But even chocolate needs a little something to make it POP. I wish I could say that I filled this cupcake with something remarkable. How about bacon? That would certainly perk every one's attention. Or I could have taken a different route and pureed some broccoli..... ugh. But no, I chose a safe, delicious ingredient, peanut butter.

I'm dedicating this cupcake to Mags... http://www.othersideoffifty.com/

We go back aways. Following each others blogs from infancy. And we've always tried to give each other moral support when the blogging got tough. Recently, I've been having food blogging doubts. And Mags has been trying to help me through my slump. Bravely, she has started mentoring me on the usage of Stumbleupon.

Mmmm.... maybe I should have filled my cupcake with molasses. That would be appropriate because I'm as thick as molasses on a cold winter day. So thanks Mags for caring and trying.  Enjoy your cupcake.  

Ingredients for cupcake batter:
1-1/4 cups cake flour
1/2 cup Dutch processed unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1-1/4 sticks) unsalted butter, at room temperature
1-1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup strong, hot coffee

Ingredients for Peanut Butter Buttercream Filling:
1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1-1/4 cups sifted confectioners' sugar

Ingredients for Whipped Chocolate Frosting:
2-1/2 cups heavy cream
6 tablespoons unsalted butter
6 ounces bittersweet chocolate, finely chopped
2 cups granulated sugar
2 cups unsweetened cocoa powder
1/2 cup Lyle's Golden Syrup
1/4 teaspoon salt

Directions for Frosting:
In a 4-quart saucepan over low heat, combine the cream, and butter. Stir until the butter is melted. Remove from heat and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth. Be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours.

Remove the frosting from the freezer . Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 12 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Directions for Batter:
1. Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.

2. Sift the flour, cocoa, baking soda, baking powder and salt together 3 times.

3.  In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour.

4. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.

Directions for Peanut Butter Buttercream Filling:
1. Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy.

2. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.

Wild Rice Cups with Teriyaki Glazed Salmon

In the current issue of Tea Time magazine I saw this recipe. It looked so delicious and attractive, I knew I had to make it. But I decided to do a bit of adapting for my own taste. First of all, I used my Gourmet Bowl Maker. It's been lurking in the back of my cupboard, just waiting for the right recipe to come along.

You can find it at http://www.cookschoice.com/

Ingredients:
1 cup wild rice, prepared according to package directions
2 egg whites, lightly beaten
2 cups thinly sliced spinach
1 package of Morey's Fish Creations Teriyaki Glazed Salmon, prepare according to package
additional Teriyaki Sauce, to drizzle

Directions:
1. Preheat oven to 350 degrees.

2. Spray pan with nonstick cooking spray.

3. In a medium bowl, combine rice and egg whites, stirring well. Divide mixture among 4 wells of the prepared pan. Pressing rice in firmly. Bake for 25 minutes. Remove from oven, and let cool slightly. Carefully remove rice cups from pan.

4. Divide sliced spinach between 4 rice cups. Add as much salmon as you desire. Sprinkle with additional Teriyaki Sauce.

Taste of the South Giveaway

 Nora Mill Yellow Speckled Grits, Whistle Stop Fried Green Tomato Batter Mix, Blue Willow Inn Cookbook

The lucky winner of the Taste of the South Giveaway is .... Kirby from http://tabledancing.blogspot.com/

As for the rest of you.... don't despair because I'll be doing a Halloween giveaway in just a few weeks.

Sweet Potato Cake with Chocolate Cream Cheese Frosting

The autumn equinox (September 22 for 2010) is a day that can easily pass us by without thought. The summer and winter solstices are more obvious and likely to be noticed. The spring and autumn equinoxes mark the midpoints between solstices and are the days when day and night, light and dark, are equal in length. In autumn, the journey into winter starts picking up speed.

I personally feel that autumn deserves a special cake. And this cake showcases all the glory and splendor of the season. Enjoy!

Ingredients for Cake:
2 medium or 1 large sweet potato (about 12 ounces)
3 cups cake flour
3 teaspoons baking powder
1 & 1/2 teaspoons ground cinnamon
3/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
5 eggs, separated
2 & 1/4 cups sugar
1 stick plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
1 & 1/2 teaspoons vanilla extract
1 & 1/4 cups milk

Directions for the Cake:
1. Preheat the oven to 400 degrees. Prick the sweet potatoes in 2 or 3 places, set in a small baking dish, and bake for 1 hour, or until the potatoes are very soft and their juices are oozing. Remove from the oven and let cool slightly. The batter comes together more easily when the potato puree is warm.

2. Reduce the oven temperature to 350 degrees. Butter the bottoms and sides of three 9-inch round pans. Line with rounds of parchment or waxed paper and butter the paper.

3. As soon as the sweet potatoes are cool enough to handle, peel off the skin and remove any dark spots. Cut the potatoes into chunks and put into a food processor. Puree until smooth. Measure out 1 cup sweet potato puree for this recipe. Any leftover is cook's bonus.

4. Sift together the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set these dry ingredients aside.

5. In a large mixer bowl with and electric mixer on medium speed, beat the egg whites until frothy. Raise the speed to high and gradually beat in 1/4 cup of the sugar. Continue to beat until the egg whites form moderately stiff peaks.

6. In another large bowl, combine the sweet potato puree, softened butter, vanilla, and the remaining 2 cups sugar. Beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well and scraping down the sides of the bowl after each addition. With the mixer on low speed, add the dry ingredients and milk alternately in 2 or 3 additions, beginning and ending with the dry ingredients. (If using a hand mixer, you'll probably need to use medium-low speed.)

7. With a large rubber spatula, fold in one-fourth of the beaten egg whites to lighten the batter. Then fold in the remainder just until no streaks remain, be sure not to over-mix or the batter will deflate. Divide the batter among the 3 prepared cake pans.

8. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick stuck in the center comes out clean and the cake is beginning to pull away from the sides of the pan. Let the layers cool in their pans for 10 minutes. Then turn out onto wire racks, peel off the paper liner, and let cool at least 1 hour.

9. To assemble the cake, put one layer, flat side up, onto a cake stand or serving plate. Fit a pastry bag with a 1/2-inch plain tip and fill with about 1 cup of the Chocolate Cream Cheese Frosting. Pipe a border around the top edge of the cake to create a rim. Fill the center with half the Orange Cream Filling, smoothing it to the chocolate border. Place a second layer on top of the filling, and pipe a border of frosting around it. Fill with the remainder of the filling, again smoothing it to the border. Place the third layer on top of all and use the rest of the frosting to cover the sides an top of the cake.

Ingredients for Chocolate Cream Cheese Frosting:
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
1 box (16 ounces) confectioner's sugar, sifted
1 & 1/2 ounces unsweetened chocolate, melted and cooled slightly

Directions for Chocolate Cream Chesse Frosting:
1. In a large mixer bowl, beat together the cream cheese and butter until well blended. Gradually add the confectioners' sugar in batches, sifting or shaking it through a sieve and scraping down the sides of the bowl several times. Beat until the mixture is light and fluffy, 2 to 3 minutes.

2. Measure out 1 cup of the sweetened butter and cream cheese and set aside for the orange cream frosting.

3. Beat the melted chocolate into the remainder of the cream cheese mixture until thoroughly incorporate. Use at once.

Ingredients for Orange Cream Filling:

1 cup sweetened cream cheese and butter mixture, reserved in step 2 of the Chocolate Cream Cheese Frosting (recipe above)

2 tablespoons frozen orange juice concentrate, thawed

1/4 teaspoon orange extract

Directions for Orange Cream Filling:
1. Stir together the sweetened cream cheese and butter, orange juice concentrate, and orange extract until well blended.

Glorious Carrot Bread with Fontina Champagne Mustard Spread

It was love at first sight when I saw this recipe for carrot bread in the latest Tea Time magazine. I was immediately drawn to its vibrant color. With Halloween just around the corner, kids and big kids (Pap), will be tickled orange to have tasty little sandwiches made with this bread.

Ingredients for Bread:
1 cup plus 2 tablespoons bread flour
6 tablespoons barley flour (I used whole wheat)
1/2 teaspoon kosher salt
1/8 teaspoon quick-rising active dry yeast
3/4 cup fresh carrot juice

Ingredients for Fontina Champagne Mustard Spread:
8 ounces fontina cheese, finely grated
3 tablespoons finely chopped green onion
2 tablespoons mayonnaise
1 tablespoon champagne dill mustard
1 tablespoon minced fresh parsley
1/2 teaspoon ground black pepper
Garnish: fresh dill

Directions for Bread:
1. In a medium bowl, combine bread flour, barley flour, salt, and yeast, stirring well. Add carrot juice, stirring well with a wooden spoon. (Dough will be slightly sticky.)

2. Shape dough into a ball, and place in a medium bowl. Cover with plastic wrap, and let rise in a warm (85 degree) place, free from drafts, for 12 to 18 hours. (The dough is ready to work with anytime after 12 hours.)

3. Turn dough out onto a well-floured surface, and knead several times. Divide dough into 3 equal portions, and place each in (4-1/2-x-2-1/2-inch) tart pans. Cut 3 diagonal slits across the top of each loaf. Let rise in a warm (85 degree) place, free from drafts, for 1 hour.

Purchased these from Bake It Pretty.

   

Traditional mini loaf pans are perfect for gift giving. Fill them with your favorite tea bread, muffin, or pound cake recipe. Made from stiff, heavy-duty paperboard and a poly-coated interior which provides a better release characteristic. No need for a loaf pan - simply place on a baking sheet and bake normally. Oven safe up to 390 degrees, also freezer safe!

4. Preheat oven to 450 degrees. (The mini loaf pans did not burst into flames at this temperature.) Place a baking pan with boiling water in the oven on the lower rack. Place the tart pans in the oven on the center rack. Bake until just golden brown, 8 to 12 minutes.

5. Remove from oven, and let cool in pans for 5 minutes. remove from pans, and transfer to a wire rack to cool completely.

Directions for Fontina Champagne Mustard Spread:
1. Meanwhile, in the work bowl of a food processor, combine cheese, green onion, mayonnaise, mustard, parsley, and pepper, pulsing until mixture is nearly smooth, approximately 30 seconds. Transfer to a small bowl, cover, and refrigerate until ready to use.

2. Roll cold cheese mixture into 1/2-inch balls, and flatten slightly. Garnish each cheese circle with fresh dill, if desired. Serve with sliced Carrot Bread.

Cedar Wrapped Mediterranean Salmon

For our Labor Day cookout, I had originally thought I would make a cedar plank salmon. But instead, I opted for cedar paper instead. It's a nifty product from the company, Fire and Flavor. 

It's super easy. All you do is wrap your favorite seafood, meats, vegetables, and fruit in Fire & Flavor’s Cedar Papers. Place on hot grill grates or in a grill pan and watch your dish steam to perfection while a subtle smoky flavor is infused. Fire & Flavor’s Cedar Papers are made with 100% all natural western red cedar which provides the best flavor and complements a variety of foods. Five or six minutes is all it takes to cook a delicious meal

Ingredients:
3 tablespoons finely chopped sun dried tomatoes (rehydrated with hot water or packed in oil)
2 tablespoons chopped kalamata olives
1 teaspoon minced garlic clove
1 teaspoon olive oil
1/4 teaspoon fresh thyme
1/4 cup zucchini, cut into 1” thin strips
Salt and pepper to taste
2 - 6 ounce salmon fillets
2 Fire & Flavor Cedar Papers, soaked
Fresh basil for garnish (optional)

Directions:
1. FIRST Combine tomatoes, olives, garlic, oil, and thyme in a small bowl and season with salt and pepper. Spoon tomato mixture onto each salmon fillet and press with back of spoon so that mixture adheres to fish.

2. NEXT Place zucchini strips in the middle of each cedar paper. Lay salmon, tomato side down, on top of zucchini. Fold edges of paper in towards fish so that the edges overlap. Heat grill or grill pan to 400 degrees, place salmon wraps (seam side down) on grill or pan and cook for 5-6 minutes depending on thickness of fish. There is no need to flip fish while cooking and remember fish will cook quickly due to the steam inside the papers.

3. LAST Remove paper wrapped fish from grill or pan using tongs and serve straight to dinner plate with fresh basil as garnish.

Chocolate Chip Cookie Dough Cheesecake

Here we go again.... another decadent dessert. I honestly can't help it. It seems I'm always drawn to the recipes that are a little over the top. Okay, a lot over the top. But if you're going to all the trouble of making a cheesecake, why not make one that is sure to impress. Yeah baby, heap that praise on me and smack me on the bottom. After all, we need to feed our egos as well as our tummys.

Ingredients for Crust:

2 cups firmly packed chocolate graham cracker crumbs

1/3 cup sugar

6 tablespoons butter, melted and cooled

1 egg white, lightly beaten

Ingredeints for Filling:

1 (16.5-ounce) tube chocolate chip cookie dough, room temperature

4 (8-ounce) packages cream cheese, softened

1-1/2 cups sugar

5 large eggs

3 tablespoons all-purpose flour

1 (8-ounce) carton sour cream

1 teaspoon vanilla extract

Garnish: maraschino cheeries, whipped cream

Ingredients for Chocolate Ganache:

1/3 cup whipping cream

1/4 cup sugar

1 tablespoon light corn syrup

3/4 cup semisweet chcocolate chips

Directions for Cheesecake:

1.  Preheat oven to 300 degrees. Place a rimmed baking sheet on lower rack of oven. Fill halfway with water. In a small bowl, combine graham cracker crumbs, 1/3 cup sugar, butter, and egg white. Press firmly on bottom and up sides of a 9-1/2 inch springform pan. Bake for 10 minutes; set aside to cool.

2. Press cookie dough firmly onto bottom of cooled crust. In a large bowl, beat cream cheese and 1-1/2 cups sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well ater each addition. add flour, beating just until combined. Stir in sour cream and vanilla. Pour cheesecake batter over cookie dough.

3. Bake for 1 hour and 15 minutes; turn oven off. Leave in oven with door closed for 4 hours. Remove chheesecake from oven. Gently runa knife around edge of pan on wire rack. Spoon Chocolate Ganache over top of cheesecake. Cover, and chill 8 hours. Remove sides of pan to serve. Garnish with maraschino cheeries and whipped cream.

Directions for Chocolate Ganache:

1. In a small saucepan over medium heat, combine cream, sugar, and rcorn syrup, stirring until sugar dissolves. Stir in chcolate until meldted and smooth. Cool slightly before use.

Recipe adapted from Southern Lady Simply Southern Cooking and Entertaining.

Pumpkin Butter

Ahh ... pumpkin butter. How I love thee. It's like smearing pumpkin pie on your toast or muffin. And it's perfectly acceptable and legal. Now for the first time, I made my own. I'm so happy that I'm jumping for joy in my old-lady orthopedic shoes. No more searching specialty grocery stores for this delicious preserve.

Recipe
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 & 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmet
juice of half a lemon

Combine pumpkin, apple juice, spices, and sugar in a laerge saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spice to taste. Stir in lemon juice, or more to taste.

Once cool, pumpkin butter can be kept in an airtight container in the fridge.

To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath for 10 minutes.

Finger Lickin-Good Ham & Cheese Sliders

I've made a recipe similar to this for years. It's become our traditional Christmas morning brunch because it can be prepared the evening before. And then, Christmas morning, while the presents are being opened, the sliders can be popped into the oven. My recipe uses the addition of a Dijon-cream cheese spread. And there is no yummy finger-lickin poppy seed topping.

Ingredients:
2 TB dried minced onions
1 TB Dijon mustard (I used 2 TB)
2 TB poppy seeds
I used a couple dashes of Worcheshire sauce
1 stick melted butter
1 dozen dinner rolls (I used Pepperidge Farm Slider Rolls)
1/2 pound ham, sliced thin
1/2 pound thinly sliced Swiss cheese

Preheat oven to 325°.
In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter.
Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Don’t slice each one open, but rather as a whole.
Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls.
Line the bottom half of the rolls with cheese slices and ham.
Return the top part of the rolls and drizzle the butter mixture evenly over top.
Cover with foil and bake for 20 minutes. Now use a sharp knife to separate the sandwiches.

Cook Notes: (I baked for 15 minutes with foil then about 7 with foil off as I wanted the tops to get a bit of crunch). These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Also can be prepared ahead and frozen. Defrost in refrigerator overnight and bake as directed. Oh these were so fun to make and eat. You will be the hit of the party if you make these.
Adapted from Big Red Kitchen