La Mia Dolce Vita in Italia

Bourbon Pumpkin Cheesecake

2014-10-26T10:57:00.000-07:00

Fall is here and that means it's time to bring out all of my fall recipes that I have been saving all year! I have acquired good stack of recipes using some of my favorite fall ingredients including pumpkin, apples, walnuts and pecans, and am looking forward to finally getting to make some of these yummy creations! The first recipe that was on my list of things to make was this Bourbon Pumpkin Cheesecake. As you know, I love using alcohol when I bake and this sounded like a nice alternative to my Pumpkin Spice Latte Cheesecake that I usually make around this time of year. The cheesecake turned out perfectly and would make an nice ending to a Thanksgiving dinner (yes Thanksgiving is only a month away)!

Ingredients:
Crust
3/4 cup graham cracker crumbs (about 5 crackers)
1/2 cup pecans, finely chopped
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup unsalted butter, melted and cooled

Filling
1 1/2 cup canned pumpkin
3 eggs
1/2 cup packed brown sugar
2 tbsp heavy cream
1 tsp vanilla
1 tbsp bourbon
1/2 cup sugar
1 tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
24 oz cream cheese, at room temperature

Topping
2 cups sour cream
2 tbsp sugar
1 tbsp bourbon

Butter bottom and sides of 9" springform pan and set aside. For the crust, mix together crumbs, pecans, sugars, and butter in bowl until combined. Press crumb mixture evenly onto bottom of springform pan and 1/2 inch up the side of pan. Chill crust for 1 hour.

Preheat oven to 350. For the filling, whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined and set aside. In a separate bowl, mix together sugar, cornstarch, cinnamon, nutmeg, ginger, and salt and set aside. Using an electric mixer, cream the cream cheese until smooth. Reduce speed and add the pumpkin mixture followed by the dry ingredient mixture and beat until smooth. Pour filling onto crust, level top using a spatula, then put the springform pan in a shallow baking pan just in case the springform leaks. Bake until center is set, about 50-60 minutes.

Make topping while cheesecake is baking by whisking together sour cream, sugar, and bourbon in a bowl. Once cheesecake is done baking, transfer to a rack and cool for 5 minutes. Spread topping over cheesecake and bake for an additional 5 minutes.

Cool cheesecake completely in pan on rack for about 3 hours. Chill cheesecake for at least 4 hours. Remove sides of pan and bring to room temperature before serving.

Rolo Ice Cream with Caramel Swirl

2014-07-26T16:57:00.000-07:00

Last month I treated myself to a new toy for the kitchen. In anticipation of the hot summer days ahead, I decided to buy an ice cream maker, that way I could continue to make sweet treats on those days that are just to hot to turn on the oven to bake something. I purchased my Cuisinart Ice Cream Maker from Williams-Sonoma and I absolutely love it! It was so easy to use and the ice cream turned out delicious! I can't wait to try out more ice cream recipes and share them with you guys! Hope you all are staying cool this summer!

Ingredients:
1 vanilla bean
3 cups half and half
1 cup heavy cream
7 egg yolks
1 1/4 cup sugar
1 bag mini Rolos, cut in half (~30 Rolos)
1/3 cup caramel syrup

Split vanilla bean in half and remove pulp. In a medium saucepan, combine half and half, cream, and vanilla bean pod and pulp. Heat mixture over medium heat, stirring occasionally, bringing mixture to a simmer. Remove from heat and set aside.

In a large bowl, whisk egg yolks for about three minutes until they become light in color. Gradually add the sugar, whisking to combine.

Remove vanilla bean pod from cream and discard. Temper the cream mixture into the egg mixture by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder of the cream mixture and return the entire mixture to the saucepan and continue to cook over low heat, stirring frequently. Continue to cook until the mixture thickens slightly and reaches 170-175 degrees.

Strain mixture into a container and allow to sit at room temperature for about 30 minutes. Place the mixture into the fridge once it is cool and store overnight.

Pour mixture into an ice cream maker and freeze according to the manufacturer's directions. Once the ice cream is at the soft serve stage, fold in the Rolos. Place half of the ice cream into a freezer-safe, sealable container. Drizzle the caramel syrup over the ice cream and layer the remaining ice cream over the syrup. Drag a knife through the ice cream to swirl the caramel and smooth out the top. Freeze for 3-5 hours or until ready to serve.

Yields 1 1/2 quarts

Key Lime Pie

2014-04-28T20:27:00.001-07:00

I hope everyone had a wonderful Easter! Can you believe it is almost May?!? It's hard to believe that in just 19 short days I will be graduating from pharmacy school! Since I will be moving back to California right after graduation to prepare for my residency that starts in July, I took advantage of Easter weekend to explore the one place I had yet to visit in Oregon, Crater Lake. Thankfully my co-workers recommended some places for me to stop and site see along the way to Crater Lake because unfortunately, by the time my fiance and I got to Crater Lake we found ourselves in the midst of a little unexpected snow storm. Both of us were not dressed for the snow and we could barely see across Crater Lake.

Crater Lake

Since my fiance came to visit for Easter, I didn't have to think twice about what I was going to make for dessert. He loves key lime pie and always asks me to make my key lime cheesecake bars, so I decided to try my hand at making my very first key lime pie. I have to say it turned out pretty darn well and was nice and refreshing after our Easter dinner.

Ingredients:
4 tsp lime zest
4 egg yolks
14 oz sweetened condensed milk
1/2 cup fresh lime juice
9 graham crackers, beat into crumbs
2 tbsp sugar
5 tbsp unsalted butter, melted
1 1/2 cup heavy cream, chilled
1/2 cup powdered sugar

Preheat oven to 325. To make the filling, whisk lime zest and egg yolks together in a bowl. Whisk in the sweetened condensed milk and lime juice. Set mixture aside at room temperature to thicken while preparing the crust.

In a medium bowl, combine graham cracker crumbs and sugar. Slowly drizzle butter over mixture and combine until dry ingredients are moistened. Transfer crumbs into a 9" pie plate, pressing crumbs evenly into the pan. Bake crust for 10-15 min. Remove from oven and cool on wire rack to room temperature.

Once the crust has cooled, pour the lime filling into the crust and bake for 15-18 minutes until center is set. Remove from oven and cool on wire rack. Refrigerate at least 3 hours before serving.

To make the whipped cream topping, whip cream using electric mixer on medium speed until soft peaks form. Add powdered sugar 1 tbsp at a time while continuing to whip until stiff peaks form. Pipe whipped cream over filling or spread evenly over pie.

Mill Creek Falls

Rogue River Gorge

But first... let me take a selfie

SOOO MUCH SNOW!!!

Chocolate Dipped Amaretto Cake Bars

2014-04-13T09:15:00.000-07:00

In case you haven't realized, Easter is less than a week away! It's time to dye some eggs, eat some carrot cake, and make egg salad out of all those Easter eggs. Whether you are celebrating Easter at home with family or having a party, I am almost 100% certain you will consume some form of carrot cake on Easter, maybe you will even make these carrot cake cupcakes! Another Easter staple is all that candy found in Easter eggs. If you are like me and over the age of 21, you may appreciate these super delicious alcohol infused cake like candies, and might actually prefer them over your typical Easter candy. If you are headed to an Easter party next Sunday or are just going to hang around the house with family, these little bars are the perfect little candy to share with anyone celebrating Easter with you.

Ingredients:
1/3 cup & 1 tbsp butter, softened
1 cup sugar, divided
2 eggs
2/3 cup cake flour
1 tbsp lemon zest
2 tbsp corn syrup
3 tbsp water
1/2 cup amaretto
Milk chocolate

Preheat over to 300 degrees. Butter an 8x8" cake pan. Cream together butter and 1/2 cup sugar. Add eggs one at a time, beating well after each addition. Gradually mix in flour. Finally add lemon zest. Pour batter into cake pan, spreading evenly into corners. Bake for 15 minutes, until lightly golden and a toothpick comes out clean.

While the cake is baking, mix together 1/2 cup sugar, corn syrup and water in a medium saucepan. Stir over medium heat until the sugar is dissolved and the mixture starts simmering. Bring mixture to a boil and stop stirring, covering the mixture with a lid. Let boil undisturbed for 1-2 minutes. Remove syrup from heat and take the lid off, allowing it to cool. When syrup has cooled for 10 minutes, stir in amaretto.

When cake is done baking, remove from oven and run a knife around the edge. Using a toothpick, poke holes all over the top of the cake. After poling holes in cake, pour syrup mixture over the cake and allow cake to soak up syrup at least 4 hours (preferably overnight). When you can life the corner of the cake without seeing syrup on the bottom of the pan it is ready for dipping.

Turn cake out of pan onto wax paper and trim edges off. Cut cake into small pieces about 3/4" x 1.5". Melt some milk chocolate using a double boiler. Dip cake pieces in chocolate, coating all sides and place on a sheet of waxed paper to cool and set.

Baked Chicken Tenders

2014-03-16T09:53:00.000-07:00

What's your favorite comfort food? Mine definitely has to be a big bowl of mac n cheese, however due to my whole trying to be healthy kick, mac n cheese is totally not on my dinner menu. Chicken tenders are probably my second favorite comfort food, and this baked version takes away the guilt that comes along with the fried version. These chicken tenders were super easy to make and were great dipped in some BBQ sauce or ranch dressing. Pair it with some steamed veggies for dinner and you have a pretty healthy but comforting dinner!

Ingredients:
1 lb boneless skinless chicken breasts, cut into 1-inch strips
Kosher salt
Black pepper
2 cups bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup flour
2 eggs, beaten

Preheat oven to 450 degrees. Place a cooling rack coated with cooking spray inside a baking sheet and set aside. Season chicken strips with a pinch of kosher salt and pepper. In a large bowl, combine bread crumbs, garlic and onion powder and set aside. Fill another large bowl with flour and a third bowl with the beaten eggs.

Dredge chicken strips in the flour, dip into the eggs, then into the bread crumb mixture, pressing to coat. Place breaded chicken strips on top of prepared rack. Place into oven and bake for 8 minutes. Flip each strip over and continue baking for 8-10 minutes, until crisp and golden brown.

Almond Biscotti

2014-03-02T09:56:00.000-08:00

What could be better with your morning coffee than a tasty chocolate dipped biscotti! My morning coffee routine was started at a young age, probably somewhere back in high school, when my dad would make coffee for me on the weekends. Looking back, I probably would have benefited more from having coffee on school days instead of the weekend. To go along with our morning coffee, my mom always kept a jar stocked with Nonni's Biscotti on the counter by the coffee pot. My favorite biscotti of all time though definitely was my nonna's homemade biscotti. I saw my nonna make biscotti a few times but never thought to pay close enough attention to exactly how she made them. I knew she used almonds and what tasted like a hint of brandy, so after reading through a few biscotti recipes I came up with this recipe. These biscotti taste just like I remember my nonna's biscotti tasting like. I sweetened them up even more by dipping them in chocolate since I had some extra chocolate chips lying around.

Ingredients:
1 cup sugar
8 tbsp butter, melted
3 tbsp brandy
2 tsp almond extract
1 tsp vanilla extract
1 cup whole almonds
3 large eggs
2 3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt

In a large bowl, cream sugar and butter. Add brandy and extracts, mixing to combine, followed by the eggs. Add flour, baking powder, and salt just until combined. Mix in almonds. Cover and chill dough for 30 minutes.

Preheat oven to 350. Shape chilled dough into 2 4x10 inch logs on an ungreased baking sheet and bake until slightly golden, about 30-35 minutes. Transfer logs to a cooling rack and let cool for 20 minutes. Using a sharp knife, cut logs into 3/4 in slices and arrange on a clean baking sheet, cut side down. Bake biscotti until golden, about 25 minutes. Transfer to a cooling rack and cool completely.

Optional: dip biscotti in melted semisweet chocolate chips

Bacon and Leek Risotto

2014-02-22T21:48:00.000-08:00

With every new year, people are always making new years resolutions to loose weight, exercise, eat better, etc. This year I didn't make a specific new years resolution, but instead decided I was going to try and be healthier in general by going to the gym and trying to cook more healthy homemade meals. When I was searching through recipes like I always do, I came across this recipe and immediately saved it. Risotto is one of my favorites and adding bacon and leeks, this had to be good! After bookmarking it, my conscious started kicking in reminding me of all those hours I had put in at the gym, and that this dish would probably reverse all of the effort I had been putting into being healthy. Then I happened to glance at where the recipe was from and lo and behold it was a Cooking Light recipe! I ended up making this for dinner without wasting any time but was hesitant about how yummy it would turn out since it was a "healthy" recipe. To my surprise it was EXCELLENT and now just might be my favorite risotto recipe yet!

Ingredients:
2 1/2 cups unsalted chicken stock
1 cup water
2 bacon slices
1/2 tbsp olive oil
2 cups thinly sliced leek (about 2 large)
1/4 cup sliced shallots
3/4 tbsp chopped fresh thyme
1 garlic clove, minced
1 cup Arborio rice
1 tbsp fresh lemon juice
3/4 tbsp unsalted butter
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley

In a medium saucepan, warm chicken stock and water. Once simmering, lower heat and keep warm. In a large skillet, cook bacon until crisp. Remove bacon from pan and crumble. Add oil to coat pan. Add leeks, shallots, thyme, and garlic and saute until tender. Stir in rice and saute for two minutes. Stir in 1/2 cup stock and cook until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more. Stir in lemon juice, butter, pepper, salt, and Parmesan. Remove from heat and sprinkle with reserved bacon and chopped parsley.

Makes 4 servings

Pecan Tassies

2013-12-23T23:02:00.000-08:00

Hello again! I have become pretty bad at this blogging thing I do have to admit. Unfortunately life has gotten in the way and has been keeping me busy. I just couldn't miss sharing a recipe with you for the holidays, even though I'm sure all of you have finished stocking up the pantry for your holiday meals by now.

I have gotten in the habit of making TONS of Christmas cookies every year but this year I just couldn't spend that much time in the kitchen since I am frantically trying to finish up my pharmacy residency applications before January 1st. I did however have to test out my parent's new kitchen so I whipped up these awesome pecan tassies tonight and they were wonderful. If you are still looking for a little something to bring to a holiday party or planning your new years eve menu, these are perfect and not too time consuming.

Ingredients:
1 cup plus 2 tbsp unsalted butter, divided
6 oz cream cheese
2 cups flour
1 1/2 cups brown sugar
1 cup chopped pecans
2 eggs
1/2 tsp vanilla

Beat together 1 cup butter, cream cheese, and flour with a mixer until combined. Divide the dough into 48 pieces and roll into balls. Place on a baking sheet and refrigerate for an hour.

Preheat oven to 350. Grease a mini muffin pan and set aside. In a medium bowl, mix together brown sugar, chopped pecans, eggs, 2 tbsp melted butter and vanilla with a spoon. Flatten dough balls with your hand or a rolling pin and place into the muffin cups. Evenly divide the filling between the dough-lined mini muffin cups. Top with additional chopped pecans. Bake for 20 minutes or until the tops are set. Cool for a few minutes and then remove to a cooling rack until completely cooled.

Makes 48 pecan tassies.

Pumpkin Cookies

2013-10-06T15:05:00.001-07:00

It's already October!?! Man did I accidentally take a hiatus from posting recipes. I'm sure you will forgive me though after I tell you my story so let me take a moment to catch you up on what I have been doing over the past two months.

It all started back in August when I had six weeks off from my pharmacy school rotations. I took a mini vacation and went back to California to help my parents move into their new house, which by the way has an awesome kitchen that I can't wait to cook in when I go back home for Christmas! While I was back in California, I received a HUGE surprise when my boyfriend proposed! Yes that's right, I'm now engaged! The whole day was centered around food and a Giant's baseball game which is so fitting for me, right? We drove into San Francisco that morning where we had breakfast at The Locals Corner which was delicious. During breakfast is when he popped the big question and his sister was there to get it all on camera.

Next we headed to the Giant's game, which they won, and after he surprised me again by arranging an engagement party in Napa with our families. We had dinner at Tra Vigne and let me tell you, if you are ever in the Napa area you must try this place. Finally that night when I found out we were spending the night in Napa I got so excited and exclaimed "OMG can we go to Bouchon Bakery in the morning!!!" since I had just gotten their cookbook as an early birthday present. So the next morning I got to indulge myself in even more good food before I went off to go wine tasting and spend the rest of my week in Santa Cruz. Needless to say, I gained about 5 pounds that week from stuffing my face with yummy food.

Now I am back in Oregon and am in the middle of my six week rotation at the Indian Health Clinic in Chiloquin... which brings me to my recipe today. October makes me think of pumpkin, so it seemed like the perfect idea to make some pumpkin cookies to take into work this week. These cookies are very moist and the frosting complements them well.

Ingredients:
1 1/2 cup sugar
1/2 cup butter
1 cup Pumpkin
1 egg
1 1/2 tsp vanilla, divided
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup powdered sugar
1 1/2 tbsp milk
1/2 tbsp butter, melted

Preheat oven to 350. Cream sugar and butter in a large mixing bowl. Add the pumpkin, egg, and 1 tsp vanilla and beat until smooth. Gradually beat in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Once it is all combined, drop rounded tablespoonfuls onto a greased baking sheet. Bake for 15 minutes or until edges are firm. Transfer cookies to a wire rack to cool. To make the glaze, combine the powdered sugar, milk, melted butter, and 1/2 tsp vanilla in a small bowl until smooth. Drizzle glaze over cookies.

Taco Rubbed Burger with Avocado and Salsa Verde

2013-08-05T00:00:00.000-07:00

Before getting to today's recipe let me take a moment to catch you up on life. Last week, I finally caved and signed up to sell Jewelry by Sara Blaine since I found myself buying so many of her pieces. After signing up, I learned about a neat program the company started doing called Pay It Forward which selects a product of the month and donates a portion of the profit that item makes to a charity each month. This month, the charity they selected is Help Save Pets. Help Save Pets is based out of Plainfield, IL and is dedicated to their mission of saving and finding homes for dogs and cats about to be euthanized at animal control facilities. Since 2000, they have been able to prevent the euthanization of over 6,000 animals and place them into loving homes. Help Save Pets gives deserving animals shelter, food, medical aid and vaccinations and helps them find the right home. The foundation is run solely on money from adoptions and donations and every penny is spent on medical and other care for the animals.

If you are an animal lover like me and would like to help raise money for Help Save Pets here is a great way to get involved. During the month of August, for every Audrey Sunset Bracelet that is purchased, $2 will be donated to Help Save Pets. You can purchase your bracelet here. Also, you can check out this website if you are interested in looking at other pieces from the Sara Blaine collection.

Please feel free to share this opportunity with your friends to help raise more money for the cause.

If you would like to learn more about Help Save Pets you can visit their website here.

Now, back to the recipe. I seriously think I have just made the best burger ever! You definitely should try this recipe before you retire your BBQ for the summer. These hamburgers were delicious and so full of flavor and most of all they were so simple to make.

Ingredients:
1 1/2 tbsp ground cumin
1 tbsp paprika
1 tbsp chili powder
1/2 tbsp onion powder
1 tsp garlic powder
1 lb ground beef
1 tsp salt
1 tsp pepper
4 slices pepper jack cheese
1 avocado, sliced
salsa verde
4 whole wheat buns

In a small bowl, combine cumin, paprika, chili powder, onion powder, and garlic powder. Mix well and set aside. In a large bowl, combine ground beef, salt, and pepper and form four equal patties. Rub both sides and edges of the burger patties with the spice rub, gently patting the spice in. Cook the burgers any way you would like (e.g. bbq, skillet, etc.). Top burgers with cheese, salsa verde and sliced avocado.

Blueberry Crumb Bars

2013-07-22T00:00:00.000-07:00

I know... I apologize! I have fallen into a bad habit of going weeks without posting new recipes. But let me explain myself. Over the past few weeks I have finished my rotation in the ICU, am over half way through with my Medication Safety rotation, volunteered with Habitat Against Humanity to build a house here in Medford and finally got to scrub in and observe an open heart surgery! (Yes, I got to see a live human heart beating which pretty much was my coolest life experience yet!) Time has definitely been flying by but I couldn't let July come to an end without posting a recipe in honor of National Blueberry Month! I made these simple bars and brought them to work and they were all gone within a matter of hours. The hint of lemon helps give these a nice slight citrus twist without overwhelming the taste of the blueberries. These bars are so simple to make and are the perfect thing to bring to your next summer get together.

Ingredients:
1 1/2 cup sugar, divided
1 tsp baking powder
3 cups flour
1/4 tsp salt
zest and juice of one lemon
1 cup cold unsalted butter
1 egg
4 cups blueberries
4 tsp cornstarch

Preheat oven to 375. Grease a 9 x 13" baking pan with cooking spray. In a medium bowl, stir together 1 cup sugar with the baking powder, flour, salt and lemon zest. Using a fork or pastry cutter, blend in the butter and egg until a crumbly dough forms. Pat down half of the dough into the prepared baking pan. In a separate bowl, combine 1/2 cup sugar with the cornstarch and lemon juice. Gently mix in the blueberries, coating them with the sugar mixture. Spread the blueberry mixture evenly over the crust. Crumble the remaining dough over the berries. Bake for 45 minutes or until the top is golden brown. Cool completely before cutting. Store in the fridge.

Almond Poppy Seed Bread

2013-06-25T06:21:00.001-07:00

I don't know what it is with almond flavored things but I love them! Last year I made Sweet Almond Bread and it was so delicious! After being inspired by one of my favorite kinds of muffins I decided to make some Almond Poppy Seed Bread. When making this bread I used some almond extract that I was trying to get rid of instead of the almond paste I used for the Sweet Almond Bread. It was equally delicious, and the poppy seeds were a nice added touch. This bread was quick and easy to make and is great to have in the morning for breakfast along with a nice big mug of coffee!

Ingredients:
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/4 cup unsalted butter, softened
3 eggs whites, lightly beaten
1/2 cup plus 2 tbsp buttermilk
3/4 cup sour cream
1 tbsp almond extract
1 tbsp poppy seeds
1/4 cup sliced almonds, optional

Preheat the oven to 350. Spray a loaf pan with cooking spray and set aside. In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg whites, buttermilk, sour cream, and almond extract until well combined. Gradually add flour mixture to the sugar mixture, beating just until incorporated. Add the poppy seeds and gently toss to combine. Pour the batter into the loaf pan and use a spatula to smooth the top. Sprinkle with sliced almonds. Bake for 60 minutes or until a toothpick comes out of the center clean. Remove from oven and cool on a wire rack.

Tiramisu Cupcakes

2013-05-29T00:00:00.000-07:00

It's my second blogiversary!!! I know I have been MIA for a few months but a lot has been going on. I officially finished my second year of pharmacy school and have relocated to Medford, Oregon where I am currently completing my rotations. It's hard to believe that in a little less than a year I will be done with school FOREVER! In order to celebrate my blogiversary, I wanted to share this yummy Tiramisu cupcake recipe with you. I have made these a few times over the past year but have not had a chance to post the recipe yet so here you go!

Cupcake Ingredients:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla

Preheat oven to 350 and line cupcake pan with liners. In a large bowl cream butter and sugar together with an electric mixer. Continue mixing and add the eggs one at a time, beating until blended after each addition. In a separate small bowl, combine the flour, baking powder, and salt. Add half of the flour mixture to the butter mixture and half of the milk, mixing in between each addition. Add the remaining flour mixture and milk in the same manner. Finally add in vanilla and mix until combined. Divide the batter evenly between 12 cupcake liners and bake for 12-15 minutes.

Cream Cheese Frosting Ingredients:
1/4 cup butter, softened
4 oz cream cheese, room temp
8 oz powdered sugar
1/8 tsp salt

In a medium bowl, beat butter and cream cheese with an electric mixer until creamy. Gradually add the powdered sugar and salt, beating at low speed until blended. Once blended, beat the frosting at a high speed for about 2 minutes or until creamy.

Tiramisu Filling Ingredients:
4 oz cream cheese, room temperature
1/6 cup powdered sugar
1 1/2 tbsp Kahlua
pinch of salt

Combine all ingredients in a medium bowl using an electric mixer and mix until blended.

To assemble the cupcakes, cut a small hole in the top of each cooled cupcake. Place about 1 tbsp of tiramisu filling in each cupcake and replace the top. Frost each cupcake with cream cheese frosting and dust with unsweetened cocoa powder.

Makes 1 dozen cupcakes.

Asparagus Shrimp Pesto Gnocchi

2013-04-03T07:32:00.001-07:00

Happy April! I hope everyone had a wonderful Easter and got to eat lots of yummy food. Now that April is here it is officially crunch time for me with less than 40 days of school left before I have to move to Medford for rotations. Since I'm a little short on time, quick recipes are going to be key this month to allow me time to study, pack, and still eat healthy. One of my favorite springtime ingredients to cook with is Asparagus and mixed with some shrimp, gnocchi, and pesto I had a delicious meal ready in minutes.

Ingredients:
2 tbsp olive oil
10 asparagus spears cut into 2" pieces (can use more if you want)
1/2 lb shrimp, peeled and deveined
Salt and Pepper to taste
16 oz gnocchi
1/4 cup pesto
Parmesan cheese, grated

Heat olive oil in a large pan over medium heat. Add asparagus and saute for 3 minutes. Add shrimp and season with salt and pepper. Continue cooking until shrimp are pink, then remove from heat. In the mean time, bring water to a boil in a large pot. Add gnocchi and cook until they rise to the surface. Transfer gnocchi to a large bowl and add the asparagus and shrimp. Top with pesto and stir to combine. Serve topped with Parmesan cheese.

Bacon and Sea Salt Chocolate Chip Cookies

2013-03-21T08:58:00.000-07:00

I've done it again! Last year you might recall that I made some very yummy Bacon Maple Cupcakes after being inspired by Voodoo Doughnuts Bacon Maple Bar. This time around I decided to combine chocolate, bacon, and sea salt into a cookie for something a little savory and sweet.

Ingredients:

1/2 cup unsalted butter, softened

6 tbsp sugar

6 tbsp light brown sugar

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp salt

10 oz dark chocolate chips

6 strips bacon, cooked, cooled, and crumbled

Sea salt

Preheat oven to 375. In a medium bowl, cream butter and sugars using a mixer. Beat in egg and vanilla until creamy. Add the flour, baking soda, and salt and mix until blended. Stir in the chocolate chips and bacon by hand. Drop rounded cookie dough onto baking sheet and sprinkle with a tiny bit of sea salt. Bake for 8-10 minutes or until golden.

Chicken Adobo

2013-03-15T07:03:00.001-07:00

It's Friday! I hope everyone has caught up on sleep after loosing an hour last weekend. As the end of my in class portion of pharmacy school quickly comes to an end I am finding myself very low on time especially when it comes to cooking for myself. This recipe was perfect because I was able to just throw everything in the crock-pot before school and come home to a fantastic meal. If you are ever in need to a fast recipe I highly recommend trying this one out, you will not be disappointed!

Ingredients
1 tsp olive oil
2 shallots, minced
6 garlic cloves, minced
3 tbsp brown sugar
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 bay leaves
1/2 cup chicken stock
1/3 cup soy sauce
1/4 cup apple cider vinegar
2 lb chicken thighs
rice for serving

Lightly oil the inside of the crock-pot. Add shallots, garlic, brown sugar, cayenne, black pepper, bay leaves, chicken stock, soy sauce, and apple cider vinegar. Add the chicken and toss to combine. Cover crock-pot and cook on low heat for 6 hours. After six hours remove chicken thighs and place on a serving dish. Strain the remaining sauce into a pot. Cook over medium heat stirring frequently until reduced. Serve chicken over rice and top with reduced sauce.

Banana Muffins

2013-02-26T21:23:00.000-08:00

What do you do when you have extremely ripe bananas? Make banana bread of course! Over time I have accumulated so many random cupcake liners so I decided to use some of them up and make muffins instead of banana bread. The muffins turned out very moist and were a nice treat in the morning with my coffee.

Ingredients:
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
2 overripe bananas
1/2 cup light brown sugar
6 tbsp unsalted butter, melted
1 egg
1/2 tsp vanilla

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda, and salt and set aside. In a small bowl mash one of the bananas and set aside. In a large bowl, beat together brown sugar and the second banana. Add the melted butter, egg, and vanilla and mix well. Slowly add in the dry ingredients and mix just until combined. Fold in the mashed up banana with a spatula.

Line muffin tin with 12 liners and divide the batter evenly among them. Bake for 16 minutes or until tops become golden and a wooden toothpick inserted in center comes out clean. Let muffins cool completely on a wire rack.

Makes 1 dozen muffins

Valentine's Day Cookie Grams

2013-02-18T09:25:00.000-08:00

I realized that I haven't posted in awhile mainly because I have been so busy with school. I also took on a big project for Valentine's Day that involved baking 375 sugar cookies! Last year I joined a Pharmaceutical Fraternity on campus and I quickly became involved as our chapters Historian since I enjoyed taking pictures. Before I knew it, I also found myself as the fundraising co-chair. Looking for ways to raise money for charity my fraternity decided to hold a Valentine's Day Sugar Cookie Gram Sale. Of course when the question arose of who was going to bake the cookies there was no question that I would volunteer to do it. When the word got out that I was going to be baking the cookies, people started buying 10+ at a time. In all we sold around 375 cookies and made a profit of $300 that is going to be donated to Doernbecher Children's Hospital. Here are some pictures of the process!

Chicken and Dumplings

2013-01-29T21:54:00.000-08:00

I don't know about where you live but here in the Portland area it has been FREEZING!!! Last week, due to an inversion, we were in the 20s here while the snowboarders were enjoying temperatures in the 50s on the slopes. School even got delayed for 4 hours due to freezing rain and ice on the roadways. Needless to say I have been craving something warm and comforting. I have never had chicken and dumplings but when I came across a recipe to make it using my crock-pot I decided I just had to try it. It turned out great and was a perfect meal to warm me up during the cold nights last week.

Ingredients:
1 onion, diced
1 cup chopped carrots
2 garlic cloves, minced
2 boneless, skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp flour
8 cups low-sodium chicken broth
1/2 cup half and half

Dumpling Ingredients:
1 1/8 cup flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter, cut into small pieces
1/2 cup milk

Place onions, carrots, and garlic on the bottom of a crock-pot. Season chicken with salt and pepper and lay on top of vegetables. In a small saucepan, melt butter over medium heat. Once sizzling, whisk in 2 tbsp flour to create a roux. Once golden in color, add 2 cups of chicken broth and bring to a boil. Cook for 5 minutes, stirring occasionally then remove from heat and pour over chicken. Add the remaining chicken broth and cook on low for 6 hours.

After 6 hours, shred the chicken. Stir in the half and half and turn the crock-pot heat up to high. To make the dumplings, combine flour, baking powder, sugar, salt, and pepper in a medium bowl. Add the butter and mix with a fork until coarse crumbs form. Add the milk and stir until sticky dough forms. Using a tablespoon, form dough balls and drop them into the crock-pot starting around the outside and moving towards the inside. Cover crock-pot and cook for another hour until dumplings are cooked.

(Adapted from How Sweet It Is)

Buttermilk Pancakes

2013-01-21T20:23:00.000-08:00

Growing up as a kid, whenever we had pancakes in the morning, my dad was in charge of cooking them. He was such a perfectionist (I wonder where I get it from) and always made sure that they were perfectly golden brown. We always made our pancakes using bisquick, and it wasn't until last year that I experimented with making buttermilk pancakes from scratch. Even though I made the batter I still made my dad cook them, since I am still scarred from one of the first times I made pancakes for my boyfriend and they were raw in the middle (he still ate them though so kudos to him!) When I was home for winter break, my parents wanted me to make my buttermilk pancakes again and this time I actually cooked them myself! Sure there were a few choice words that flew out of my mouth when I didn't flip some of them perfectly but they turned out just fine and I'm pretty sure this was the first time ever my dad was able to sit down and enjoy them instead of being the last one to the table.

Ingredients:
3 cups flour
3 tbsp sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt, then set aside. In a medium bowl, beat together buttermilk, milk, eggs, and melted butter. Heat a lightly oiled griddle or frying pan and when it is ready, pour the wet mixture into the dry mixture and stir just until combined. If there are still lumps that is fine, you do not want to over stir the batter. Scoop or pour batter onto the griddle and cook on both sides until golden brown.

*Side note: this recipe makes about 12 pancakes. If you don't want that many, I would recommend halving the recipe.

Savory Caramelized Onion and Mushroom Tartlets

2013-01-15T20:25:00.000-08:00

The holidays have come and gone, and 2013 is underway. I don't know about you, but I definitely indulged in many delicious things this holiday season. When it came time to ring in the New Year, I wanted to make sure we had something yummy to nibble on while we waited for midnight to roll around. These savory tartlets hit the spot and were pretty simple to make.

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 tbsp unsalted butter
16 oz mushrooms, chopped with a food processor
1 garlic clove, minced
1/4 cup white wine
2 puff pastry sheets
1 cup Gruyere cheese, shredded
1 egg
1 tbsp water

Preheat oven to 400 and line baking sheet with parchment paper. Heat olive oil in a large frying pan. Add onions and cook until caramelized, stirring occasionally. Add butter and once melted, add the mushrooms, sauteing until mushrooms are completely soft and all the liquid has evaporated. Add the garlic and saute until fragrant. Finally, add the wine and cook until all of the liquid has evaporated then remove from heat.

Cut thawed sheets of puff pastry with a small circle cookie cutter and place on baking sheets. Using a very sharp knife, score about 1/4 inch from the edge around the perimeter of the dough. Top with small spoonful of the mushroom mixture and Gruyere cheese. Mix together egg and water and brush the edges of the pastry dough with egg wash. Bake for 15 minutes or until golden brown.

Eggnog Cupcakes

2012-12-19T23:15:00.000-08:00

I know, I know... I JUST posted about cupcakes but guess what, I'm doing it again! It wouldn't be the holidays at my parent's house without some eggnog in the fridge (and being able to order my eggnog latte at Starbucks). All of this eggnog inspired me to try making some eggnog cupcakes before the annual crazy cookie baking marathon that happens in my kitchen every year right before Christmas. For this recipe I simply used store bought eggnog and added a little booze because we all know it just wouldn't be the holidays without a little liquor.

Eggnog Cupcake Ingredients:
1 1/3 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup rum or bourbon (I used bourbon)
1 cup eggnog
1/4 cup veggie oil
1 tbsp apple cider vinegar
1 tsp vanilla
1 cup sugar

Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, baking powder, salt and nutmeg. In a large bowl, combine liquor, eggnog, veggie oil, vinegar, vanilla, and sugar. Slowly add the dry ingredients to the eggnog mixture and mix until incorporated. Line cupcake pan with 12 liners. Fill each liner about two-thirds full. Bake for 22 minutes or until a wooden toothpick inserted in center comes out clean. Let cupcakes cool completely on wire rack.

Eggnog Buttercream Ingredients:
2 sticks butter, room temperature
2 1/4 cup powdered sugar
dash of salt
dash of nutmeg
3 tbsp eggnog

In a large mixing bowl, beat butter with an electric mixer until smooth. Gradually add in the powdered sugar and mix well. Finally, add the salt, nutmeg, and eggnog, and whip until light and smooth.

Makes 1 dozen cupcakes

Chocolate Vegan Cupcakes

2012-12-17T09:05:00.000-08:00

It's official, I'm half way done with pharmacy school!!! It's crazy how fast time has flown by. Over the past year and a half I have had the opportunity to learn from some pretty influential professors, and unfortunately as the end of the semester wrapped up, my fellow classmates and I had to say farewell to one of our professors as he moved on to continue his teaching career at another University. Being that he is a HUGE Star Wars fan (all of his lectures had to include a Star Wars picture) we threw him a Star Wars themed going away party. Of course I was tasked with making the cupcakes and had to make sure the were vegan since our professor is vegan.

Vegan Chocolate Cupcake Ingredients:
1 1/2 cup flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tbsp cider vinegar
1 tsp vanilla
1 cup water

Preheat oven to 350 degrees. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt. Add oil, vinegar, and vanilla to flour mixture and mix. Finally add in water and mix until batter is smooth. Line muffin tin with 12 liners. Fill each liner about three-fourths full. Bake for 18 minutes or until a wooden toothpick inserted in center comes out clean. Let cupcakes cool completely on wire rack.

Vegan Chocolate Frosting Ingredients:
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup 75% vegetable oil natural buttery spread (I used Earth Balance Natural Buttery Spread)
1/4 cup nonhydrogenated organic shortening (I used Spectrum Organic All Vegetable Shortening)
3 tbsp + 1 tsp soymilk
1 1/2 tsp vanilla

In a small bowl combine powdered sugar and unsweetened cocoa powder. In a large mixing bowl beat buttery spread and shortening until smooth. Gradually add the powdered sugar mixture and mix well. Finally add soy milk and vanilla and beat until smooth.

Makes 1 dozen cupcakes

Sweet Almond Bread

2012-11-26T19:44:00.000-08:00

The holidays are officially in full swing and that means I am spending way more time in my kitchen! This past weekend for Thanksgiving I was busy making homemade bolognese pasta sauce, tiramisu cupcakes, pumpkin pie, and pumpkin cheesecake to take to two Thanksgiving dinners. Before all of this craziness, I managed to find some time to make some sweet almond bread and it was AWESOME!!! The bread was moist and dense and was the perfect pairing with my morning coffee.

Ingredients
2/3 cup sugar
7 oz almond paste
2 tbsp butter, softened
2 tbsp veggie oil
2 eggs
1/2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup and 1 tbsp milk
1/4 cup sliced almonds

Preheat oven to 350 degrees. In a food processor, combine the sugar and almond paste and pulse until it forms a sandy mixture. In a large bowl mix together the sugar and almond paste mixture with the butter, and veggie oil. Add eggs 1 at a time, mixing well after each addition and then add in the vanilla. In a small bowl combine flour, baking powder, and salt and mix well. Add the flour mixture and 1/2 cup milk alternately to butter mixture beginning and ending with the flour mixture. Scrape batter into a 9 x 5 inch loaf pan coated with baking spray. Sprinkle top of batter with sliced almonds. Bake for 50 minutes.

Peanut Butter Stuffed Chocolate Cookies

2012-10-20T13:20:00.000-07:00

So I know I've been M.I.A for the pass couple of weeks, but I have been trying to find some free time to post something and I have realized my free time is non existent! Whoever said that the second year of pharmacy school is easier than the first was LYING! Well I guess it might also have something to do with how many extracurricular things I have going on outside of school too but who knows. Anyway, after almost 6 weeks I've finally found a little free time to sit down and post something.

Fall is officially here in the Pacific Northwest and although I really do miss our warm sunny days, the beautiful colors of fall make up for it. Since Halloween is just around the corner I decided to make some yummy cookies that were inspired by one of my favorite types of Halloween candy!

Ingredients:3/4 cup powdered sugar
1 cup creamy peanut butter, divided
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 375. In a small bowl, combine powdered sugar and 3/4 cup peanut butter. Mix together until smooth and set aside. In a medium bowl, cream together butter, sugars and 1/4 cup peanut butter. Add the egg and vanilla. Slowly incorporate the flour a little at a time. Finally mix in cocoa powder, baking soda and salt.

Place some sugar in a small bowl to roll cookies in. To assemble the cookies, scoop out about a tablespoon of cookie dough and flatten with hands. Take about 1 tsp of the peanut butter filling and place it in the middle of the cookie dough. Carefully wrap the chocolate dough around the peanut butter. Roll the cookie into a ball and roll in the sugar. Place cookies on a baking sheet lined with parchment paper and flatten the tops slightly. Bake for 8 minutes.