Sophie in the Kitchen

Banana Dog Cake

2016-04-24T18:17:00.001-04:00

I'm so sorry that I have not posted in about 2 1/2 years, I can't believe it has been that long! I definitely needed to take a break from blogging because it is time consuming so I give credit to all those bloggers who post on a regular basis. Thank you for all those who continue to visit this blog! I may try to post more but not as often as I used to. But I really want to share this banana dog cake recipe! My dog turned 14 years old and he absolutely loved this cake (along with his dog friends). I decorated this cake using dog treats and dry dog food. Hope you make this cake for your dog's next birthday!

Banana Dog Cake

Printable Recipe

Ingredients for the Cake

2 cups water

2 bananas (mashed)

1 egg

2 tablespoons honey or agave sweetener (optional)

1 teaspoon vanilla extract

3 cups whole wheat flour

1 ½ teaspoons baking powder

Ingredients for the Frosting

8 ounces cream cheese (at room temperature)

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon honey or agave sweetener (optional)

Directions for the Cake

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan.

In a large bowl or stand mixer, combine water, bananas, egg, honey/agave, and vanilla extract.

Next, mix in whole wheat flour (1 cup at a time) and baking power.

Pour cake mix into greased pan.

Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean.

Place cake on a wire rack to cool completely before frosting.

Directions for the Frosting

In a large bowl or stand mixer, combine cream cheese, cinnamon, vanilla extract and honey/agave.

Mix until smooth and creamy.

Store frosted cake in the refrigerator if not serving immediately.

Decorated with dog treats and dog food!

Waiting for cake!

Mushroom Lasagna

2013-12-29T13:06:00.000-05:00

I loved this Mushroom Lasagna dish! It is so delicious and also different from your usual lasagna with red tomato sauce. I came across a Wild Mushroom Lasagna recipe in my Food & Wine magazine (December 2013 issue) and revised it to what I had on hand. The original recipe calls for wild mushrooms, such as chanterelle, shiitake and oyster mushrooms, fresh lasagna sheets and Taleggio cheese. Feel free to add those if you want but I just went the simpler route this time with no boil lasagna sheets. Definitely use lots of mushrooms and cheese for this dish, no skimping allowed! Enjoy!

Mushroom Lasagna

Printable Recipe

Ingredients

2 tablespoons butter, unsalted

2 tablespoons olive oil

3 medium shallots, minced

2 pounds mushrooms, sliced (I used cremini and white mushrooms)

salt

freshly ground black pepper

½ cup dry white wine (I used a chardonnay)

2 cups plus 2 tablespoons heavy cream

1 box (9 ounces) Barilla lasagna sheets (no boiling required) or use fresh lasagna

4 cups of shredded cheese (I used an Italian cheese mixture and gruyere)

Directions

Preheat oven to 350 degrees F. Lightly butter a 9x13 inch baking sheet.

In a large skillet, over medium-high heat, melt butter in olive oil.

Add shallots and cook for 1 minute.

Add in mushrooms and season with salt and pepper. Cook for about 15 to 20 minutes until mushrooms are browned.

Add wine and boil until evaporated, about 1 minute.

Add 2 cups of cream and bring to a boil. Simmer over medium heat until slightly reduced, about 5 minutes.

Season with additional salt and pepper if needed.

Arrange 4 lasagna sheets in the prepared baking dish.

Top with 1/3 of the mushroom mixture and ¼ of the cheese.

Repeat layering 2 more times and ending with a layer of pasta.

Brush top with remaining 2 tablespoons of cream and add remaining cheese on top.

Cover lasagna with foil and bake for 15 minutes. Remove foil and bake addition 15 minutes or longer until top is golden.

Cover loosely and allow to rest for 15 minutes before serving.

(Note: If using fresh lasagna sheets, prepare according to package directions.)

Serves 8.

Roasted Butternut Squash Soup

2013-12-18T20:24:00.002-05:00

I made this delicious Roasted Butternut Squash Soup for a dinner party not too long ago. This soup is great if you make it ahead too, which is exactly what I did the day before the dinner party. The butternut squash, apples and onions get roasted in the oven and the honey glaze gives a wonderful caramelization. I love how warm and comforting this soup is and it is perfect for winter. Sorry I've been a slacker posting recipes these days - I have been hooked on Netflix watching Gossip Girl...LOL I know! It is so addicting and I can't stop now. Also I've been attending and hosting holiday parties so life is busy these days. Enjoy!

Roasted Butternut Squash Soup

Printable Recipe

Ingredients

3 to 4 pounds butternut squash, halved and seeds removed (I used 2 squashes.)

4 tablespoons vegetable oil or olive oil

2 tablespoons honey

1 granny smith apple, peeled, cored and quartered

2 onions, quartered

32 ounces chicken stock

1 cup half and half (or heavy cream)

½ teaspoon nutmeg

1 ½ teaspoons salt

1 ½ teaspoons black pepper

Directions

Preheat oven to 425 degrees F. Line a baking sheet with foil.

Place squash cut side up on baking sheet. Place apples and onions on baking sheet.

In a small bowl, whisk oil and honey until combined. Brush squash, apples, and onions with the oil and honey mixture.

Roast in oven for about 50 minutes to 1 hour.

When squash is cool enough to handle, scoop the flesh into a large pan (I used my dutch oven) with the apples and onions.

Stir in chicken stock, nutmeg, salt and pepper. Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 15 minutes.

Reduce heat to low and slowly stir in cream or half and half.

Use a blender or food processor to puree the soup until smooth. You may also use an immersion blender. Season with additional salt and pepper if needed.

Serves 8.

Rolo Pretzels

2013-12-08T17:49:00.000-05:00

Need an easy holiday treat? These Rolo Pretzels hardly need a recipe since they are so easy to make. I think the hardest part is unwrapping all the rolo candies! I bet you can't just eat one too, they are so addicting. Last year, I made thse Rolo Pretzel Candies with M&Ms, click the following link for the recipe - http://sophieinthekitchen.blogspot.com/2012/12/pretzel-rolo-candies.html. Enjoy!

Rolo Pretzels

Printable Recipe

Ingredients

1 bag of mini pretzels

1 bag of rolo candy

Directions

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper (or foil).

Place pretzels in a single layer on baking sheet.

Unwrap rolo candies and place a single rolo on top of each pretzel.

Bake for 2 minutes until rolos are shiny but still maintain their shape.

Place another pretzel on top of each rolo and press down lightly.

Allow rolo pretzels to cool completely before storing. Wait about half an hour before picking up each rolo pretzel or the chocolate will smear. You may also place baking sheet in freezer for about 10 minutes for chocolate to set.

Stuffed Cabbage Rolls

2013-12-05T20:35:00.003-05:00

These Stuffed Cabbage Rolls are such a simple, but warming dish. It is a perfect winter time meal! I believe stuffed cabbage rolls are generally an eastern European dish. There are so many various recipes for stuffed cabbage rolls so I went for a really basic recipe. I preferred to use fire roasted tomatoes instead of the typical tomato sauce. Overall, they were a hit when I brought them over to my friend's house for dinner. Enjoy!

Stuffed Cabbage Rolls

Printable Recipe

Ingredients

1 cabbage, cored and leaves removed

1 pound ground beef

1 cup cooked rice

1 small onion, diced

1 egg

1 tablespoon Worcestershire sauce

3 or 4 garlic cloves, minced

1 teaspoon garlic, granulated

1 teaspoon salt

1 teaspoon black pepper

15 ounce can fire roasted tomatoes or tomato sauce

½ cup water

Directions

Preheat oven to 350 degrees F.

Bring a large pot of water to boiling. Boil cabbage leaves for 3 minutes and drain.

In a large bowl, combine ground beef, rice, onion, egg, Worcestershire sauce, garlic, salt, and pepper.

Place about ¼ cup of meat mixture into center of each cabbage leaf. Roll up and tuck ends in.

Place rolls in a baking pan.

Pour tomatoes over cabbage rolls.

Cover with foil and bake for 1 hour and 30 minutes.

Perfect Apple Pie

2013-12-01T10:17:00.001-05:00

This Perfect Apple Pie was beautiful and absolutely perfect! I made a lattice crust instead of the usual double crust since it was for Thanksgiving. A lattice crust is easier than you think - click here for a link on how to make a lattice crust. I had a hard time not eating any of this pie and had to wait a whole day to share it with my family at Thanksgiving. I ate so much this past week! It was great spending time with my family and my uncle even made donuts for Chanukah. I made latkes too, recipe to be posted soon! Sorry I'm so behind on posting recipes these days and hopefully I'll find time to try to keep up. Hope you all had a Happy Thanksgiving and Chag Chanukah! Enjoy!

Perfect Apple Pie

Printable Recipe

Ingredients for Crust

2 ½ cups flour, all purpose

1 teaspoon salt

2 tablespoons sugar

¾ cup unsalted butter, chilled and cut into small cubes

½ cup vegetable shortening, cut into large cubes

6 to 8 tablespoons ice cold water

Directions for Crust

In a food processor, pulse to combine flour, salt and sugar. Add in butter and pulse 4 to 5 times. Add shortening and pulse 4 to 5 times.

Add in 6 tablespoons of ice cold water and pulse a few more times. Add water 1 tablespoon a time if needed. The dough should be crumbly and stick together.

Place dough on a lightly floured surface. Divide the dough into 2 balls and flatten into 4-5 inch sized disks. (Do not over knead dough.)

Wrap dough in plastic and refrigerate for at least 1 hour or up to 2 days. When ready to roll, make sure it is not too stiff or allow to sit at room temperature for 5 minutes beforehand.

Lightly flour surface and place dough on top to roll out. Use a rolling pin from center of dough outwards. Roll until large enough for pie plate. Repeat for a double crust.

Ingredients for Filling

4 tart apples, cored and thinly sliced (I used granny smith apples.)

3 sweet apples, cored and thinly sliced (I used pink lady apples.)

1/3 cup sugar

¼ cup flour, all purpose

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

1 lemon, juiced and zested

1 egg, beaten for egg wash (optional)

Directions for Filling

Preheat oven to 425 degrees F.

In a large bowl, mix sugar, flour, cinnamon, nutmeg, allspice and salt. Stir in apples until well mixed. Add in lemon juice and zest.

Spoon apple filling into pie shell.

Place second rolled pie crust on top of filling. Trim any extra pie crust overhanging edge of pie plate. Press to seal crust. Cut slits to allow excess steam out.

Optional: Paint top of crust with egg wash with a brush for a golden color.

Bake for 25 minutes. Lower oven temperature to 350 degrees F and bake for additional 30 to 40 minutes.

Allow to cool before cutting.

Store at room temperature, covered, for up to 2 days. Refrigerate for additional 2 to 3 days.

Homemade Vanilla Extract

2013-11-25T18:55:00.000-05:00

I had no idea I could make my own vanilla extract! This Homemade Vanilla Extract would make a perfect gift for the holidays and it is so easy to make too. I did some online research and it seems that there is no reason to use fancy alcohol so a mid-range will do. I estimate 3 vanilla beans per cup of alcohol so if you have a larger jar, you may adjust accordingly. The vanilla beans smell so good and I read that you can make vanilla scented sugar. Just place a vanilla bean in a jar of sugar and that's it! How easy is that? Enjoy!

Homemade Vanilla Extract

Printable Recipe

Ingredients

1 cup alcohol (vodka, rum or bourbon)

3 vanilla beans

Directions

Split vanilla beans using a small paring knife.

Place vanilla beans in a glass jar with a tight fitting lid.

Pour your alcohol of choice into the jar with vanilla beans.

Push vanilla beans down so they are submerged.

Seal the jar and store in a cool, dark place (i.e. back of cupboard) for at least 1 month.

Shake jar once a week.

Notes: The vanilla extract will keep for up to 1 year at room temperature. You can top jar off with enough alcohol to keep vanilla beans submerged. Replace vanilla beans as they start to lose their flavor (about every 3 to 6 months).

Thirty-One

2013-11-17T09:34:00.000-05:00

Hi readers and blog followers!

I decided to have an online/catalog thirty-one party based on so many compliments I’ve received on my bags. I use them all the time for carrying foods/dishes (utility tote) and groceries (thermal bag). They also make great gifts, perfect for the holidays.

Here's the website info: www.mythirtyone.com/allisonhennen Click on My Parties at the top of the page. Click "Sophie's Pre-Holiday Catalog Party", click "shop now".

It is best if you order online :) Feel free to share with your family, friends and/or coworkers!

November Customer Special & Details:

* For every $35 you spend, you can get a MEDIUM Utility Tote for only $7! How awesome is that? It is the best deal and I used my medium utility tote all the time!

* Personalization is $7 for any item specified with an "E". Icons are also available for $10.

Just let me know if you have any questions. Thank you!

Southwestern Style Chicken Soup

2013-11-13T21:04:00.000-05:00

This Southwestern Style Chicken Soup is my new favorite soup (it used to be the lasagna soup, which is still a favorite btw) because it is so flavorful. I love the lime and cilantro in the soup so I would not leave those out, especially the lime. It is also a great way to use up any leftover cooked chicken. Another plus is that this is a gluten free meal and it is healthy. Feel free to add more veggies, this soup is versatile. Overall, this soup is warm, hearty and perfect for fall. Enjoy!

Southwestern Style Chicken Soup

Printable Recipe

Ingredients

2 tablespoons olive oil

1 cup onion, diced (I used 1 medium sized red onion.)

1 hot pepper, diced (I used a Hungarian wax pepper.)

3 garlic cloves, minced

5 cups vegetable broth (or use chicken broth)

¼ cup uncooked white rice (or use brown rice)

1 teaspoon cumin

15 ounce can garbanzo beans, drained and rinsed (or any white bean)

2 cups cooked chicken breast, chopped

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½ cup frozen corn

½ cup fresh cilantro, chopped

½ teaspoon black pepper

¼ teaspoon salt

1 cup tomato, diced

1 avocado, diced

1 tablespoon fresh lime juice (I used 1 lime.)

Directions

Heat olive oil in a heavy pot over medium-high heat.

Add in onions and peppers. Sauté for about 3 minutes until slightly softened and add in garlic. Sauté for an additional minute until garlic is fragrant.

Add in broth, rice, cumin, and beans.

Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes.

Uncover and stir in chicken, corn, cilantro, pepper, and salt. Simmer for additional 5 minutes or until chicken is thoroughly heated.

Remove from heat. Stir in tomato, avocado and lime juice.

Serves 6 to 8.

Apple Cider Ice Cream

2013-11-11T08:56:00.000-05:00

This Apple Cider Ice Cream tastes just like apple pie to me and its so good! This ice cream is full of flavor and is perfect for fall. I brought this ice cream to work and everyone loved it. My cousin already thinks this apple cider ice cream will go great with pumpkin pie for Thanksgiving. So I will definitely have to make another batch. I did make a few changes from my past ice cream recipes since I had limited ingredients when I decided to make this apple cider ice cream. The ice cream isn't as creamy as it could have been but I had a coworker who told me she prefers a less creamy ice cream. If you use heavy cream instead of the half and half and double the egg yolks to 6, then you will have the creamy consistency. Enjoy!

Apple Cider Ice Cream

Printable Recipe

Ingredients

2 cups apple cider (I used a cranberry and apple cider)

¾ cup sugar

1 cinnamon stick

2 cups half and half (or heavy cream)

2 cups milk

3 egg yolks

Directions

In a small saucepan, over medium-high heat, whisk apple cider, sugar and cinnamon stick. Bring to a boil and stir occasionally until reduced by half, about 25 to 30 minutes. Remove from heat and discard cinnamon stick.

In a large saucepan, over medium heat, bring half and half or cream and milk to a simmer.

Beat egg yolks in a small bowl. Slowly ladle a cup of the warmed milk mixture into egg yolks and whisk. Make sure the eggs do no curdle.

Whisk in egg mixture to saucepan with milk mixture. Add in reduced cider.

Whisk to combine and cook over medium heat until mixture thickens and coats the back of a spoon.

Allow mixture to cool and refrigerate until chilled.

Process chilled mixture in your ice cream maker.

Transfer to an airtight container and freeze until firm, at least 4 hours or overnight.

Chinese Chicken and Broccoli

2013-11-06T20:28:00.001-05:00

Craving Chinese food? This Chinese Chicken and Broccoli stir-fry dish is so simple and delicious. It is better than Chinese take out because you know exactly what you are putting in your dish. This is great served over rice of course. Overall, this dish took me about 30 minutes to make including the rice. I just started the rice in my rice cooker first. As a note, if you don't have the Shaoxing Chinese rice wine, you can substitute sherry, gin or dry white wine. This dish definitely satisfied my Chinese food craving. Also, I recently made an apple cider ice cream for the first time and tested it out with coworkers today - yup, it was a hit! I'll be posting that recipe in the next post :) Enjoy!

Chinese Chicken and Broccoli

Printable Recipe

Ingredients

1 pound chicken breasts, cut into bite-sized pieces

1 tablespoon vegetable oil

2 cups broccoli florets

1 tablespoon water

For marinade

½ teaspoon baking soda

1 teaspoon sugar

2 teaspoons cornstarch

1 tablespoon soy sauce

1 tablespoon water

2 tablespoon vegetable oil

For sauce

¼ cup and 1 tablespoon soy sauce (I used low sodium.)

2 tablespoons brown sugar

4 cloves garlic, minced

2 tablespoons flour

1 tablespoon shaoxing wine (Chinese rice wine)

Directions

In a bowl, mix the marinade ingredients and add chicken. Toss to evenly coat chicken and allow chicken to marinate while preparing the sauce and broccoli.

In a small saucepan, bring water to a boil. Add broccoli and cook for 3 minutes. Drain and set aside. Be careful not to overcook the broccoli since it will be added to the stir fry later. You may also cook the broccoli in a steamer.

In a bowl, mix sauce ingredients and set aside.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add chicken and half the sauce mixture. Cook the chicken for about 7 minutes until cooked through. Add in broccoli and remaining sauce and 1 tablespoon water.

Continue to stir and cook for additional 2 to 3 minutes to thicken sauce or until broccoli is tender, but still crisp.

Serves 4 to 6.

Chocolate Cream Cheese Frosting

2013-11-03T20:35:00.000-05:00

I made chocolate cupcakes with this Chocolate Cream Cheese Frosting for Halloween last week. I brought them for a coworker's retirement party and they turned out great. My friend gave me all the Halloween decor for the cupcakes so it was perfect. I would definitely be using this Chocolate Cream Cheese Frosting recipe for future cupcakes because it is so easy. I love a recipe with only a few ingredients. Sorry I am also behind on posting recipes but I got obsessed with watching Breaking Bad and I have finally finished all 5 seasons! The show is so addicting and I couldn't stop because it is that good. So go watch Breaking Bad if you haven't already and try this frosting, enjoy!

Chocolate Cream Cheese Frosting

Printable Recipe

Ingredients

8 ounces cream cheese, room temperature

¼ cup unsalted butter or 4 tablespoons, room temperature

3 cups powdered sugar, sifted

½ cup cocoa powder

1 teaspoon vanilla

Directions

In a stand mixer, beat cream cheese and butter until smooth and creamy.

Slowly add in powdered sugar and cocoa powder.

Add in vanilla.

Makes enough for 24 cupcakes.

Basic Pizza Dough

2013-10-29T17:44:00.001-04:00

I don't know why but I haven't made pizza dough in a long time. I came across Martha Stewart's recipe for a basic pizza dough (original recipe link here) and it was super easy. This recipe makes enough for 2 large pizzas so I froze half the dough for a future pizza night. Overall this Basic Pizza Dough recipe is great and you can make it without a stand mixer too. Just stir everything together and let it rise, how easy right? Enjoy!

Basic Pizza Dough

Printable Recipe

Ingredients

5 teaspoons active dry yeast

1 ½ cup warm water

2 tablespoons sugar

¼ cup olive oil

2 teaspoons salt

4 cups flour (all-purpose)

Directions

Pour warm water into a large bowl or stand mixer. Sprinkle yeast over water and let stand for about 5 minutes, until foamy.

Stir sugar, oil, and salt into yeast mixture.

If using a stand mixer, use dough hook. Slowly add in flour and stir until a sticky dough forms.

Transfer dough to an oiled bowl and rotate dough so all sides are lightly covered with oil.

Cover bowl with plastic wrap and set aside until dough has doubled, about 1 hour. You may also store dough overnight in the refrigerator.

Turn dough onto a lightly floured surface and gently knead a few times before using.

Makes 2 large pizzas.

Notes:

To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months.

To bake, preheat oven to 500 degrees. Place each dough ball on a baking sheet or pizza stone; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

Strawberry Panna Cotta

2013-10-24T21:52:00.002-04:00

I loved this Strawberry Panna Cotta! I made a vanilla panna cotta before and I personally think the strawberry flavor is even better. The fresh pureed strawberries are absolutely delicious in this panna cotta. This dessert is light and refreshing and not overly sweet. Enjoy!

Strawberry Panna Cotta

Printable Recipe

Ingredients

2 cups heavy cream

¼ cup sugar

1 teaspoon vanilla extract

1 packet gelatin (about 2 ¼ teaspoons)

3 tablespoons cold water

2 cups strawberries, pureed

Directions

In a food processor (or blender), puree strawberries. Set aside.

In a bowl, add cold water and sprinkle the gelatin on top. Let stand for 5 to 10 minutes. Set aside.

In a small saucepan, heat heavy cream and sugar. Stir until sugar is dissolved.

Remove from heat and stir in vanilla extract and 1 ½ cups strawberry puree.

Lightly grease 4 custard cups or 2 larger ramekins if serving as a mold.

Pour gelatin into panna cotta mixture and stir until the gelatin is dissolved.

Divide the panna cotta mixture into the prepared cups or ramekins.

Chill in refrigerator for 4 hours or until panna cotta is firmly set. Feel free to chill overnight.

To unmold, run a knife around the edge of the panna cotta and flip onto a plate. You may also serve as is in individual cups/ramekins.

Spoon remaining pureed strawberries evenly over each panna cotta.

Serves 2 to 4.

Chicken Fried Rice

2013-10-21T19:27:00.000-04:00

I had a request to make Chicken Fried Rice and I wanted to share this recipe. It is delicious and easy to make as long as you have all the ingredients on hand. I cooked the rice the day before since fried rice is best with leftover rice. What I love about fried rice is how versatile it is, because it is a meal made out of leftovers. This Chicken Fried Rice recipe is so simple and delicious. It is also freezer friendly. Enjoy!

Chicken Fried Rice

Printable Recipe

Ingredients

4 cups rice, cooked

2 tablespoons vegetable oil

3 to 4 chicken breasts, cut into bite-sized pieces

1 onion, diced

2 cups frozen mixed vegetables

1 teaspoon garlic, minced

1 teaspoon ginger, minced

4 eggs, beaten

1 tablespoon sesame oil

1 to 2 tablespoons oyster sauce

¼ to ½ cup soy sauce

salt and pepper

Directions

Season chicken with salt and pepper.

In a small bowl, beat eggs with sesame oil. Set aside.

Heat vegetable oil in a wok or large pan over medium-high heat.

Add in chicken and cook until light pink.

Stir in onions and cook until softened, about 3 to 5 minutes.

Next, stir in frozen vegetables and cook for about a minute.

Stir in garlic and ginger and cook until fragrant, about a minute.

Next, add in eggs with sesame oil.

Stir in oyster sauce.

Next, add in rice and soy sauce.

Stir to mix rice in with chicken and vegetables.

Serves 6 to 8.

Cream Cheese Chocolate Chip Cookies

2013-10-15T10:49:00.001-04:00

These Cream Cheese Chocolate Chip Cookies are absolutely delicious but I do have a weakness for cookies in general, I mean who doesn't right? The cream cheese in these cookies give a slight tangy flavor and makes these cookies soft in the middle, with nice crisp edges. I also loved the dark chocolate chips in these cookies. I have been non-stop cooking and baking with all this free time I have, so thank you government shutdown. I never thought I would say that I can't wait to get back to work. At least I can enjoy these awesome Cream Cheese Chocolate Chip Cookies!

Cream Cheese Chocolate Chip Cookies

Printable Recipe

Ingredients

2 ¼ cup flour

1 teaspoon baking soda

1 teaspoon salt

¾ cup butter, room temperature (1 ½ sticks)

¼ cup cream cheese, room temperature (I used Neufchatel cheese.)

½ cup granulated sugar

1 cup brown sugar

2 teaspoons vanilla

2 eggs

2 cups chocolate chips (I used dark chocolate chips.)

Directions

In a bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer, beat butter, cream cheese, and sugars until light and fluffy.

Beat in vanilla and eggs.

Slowly add in flour mixture until combined.

Stir in chocolate chips.

Note: It is best to allow cookie dough to cool in the fridge for at least 2 hours or longer.

When ready to bake, preheat oven to 375 degrees F.

Drop the cookie dough by tablespoonfuls, well apart, on baking sheets.

Bake for 10 minutes or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely.

Makes 3 dozen cookies.

Buddy wanted a cookie too, but he's not allowed. He likes to hang out in the kitchen when he knows I'm cooking or baking :)

Easy Bolognese Sause

2013-10-14T11:57:00.001-04:00

As you can tell by the title of this recipe, Easy Bolognese Sauce...it is actually easy! What is great about this sauce is that you can make it ahead of time and freeze it in portions. I made this on a Sunday morning and had enough sauce for 2 meals, shared some of it and then froze the rest. I probably would have added in diced carrots and celery if I had any on hand when I made this, so I will do that next time and see if it tastes any different. Serve this Easy Bolognese Sauce with your favorite pasta and you will have a quick, delicious, and filling meal. I made mine with spaghetti and it was so good. Enjoy!

Easy Bolognese Sauce

Printable Recipe

Ingredients

1 tablespoon olive oil

1 pound ground beef

1 onion, diced

3 or 4 cloves garlic, minced

28 ounce can crushed tomatoes

2 tablespoons tomato paste

1 tablespoon Italian seasoning

½ teaspoon red chili flakes

½ cup red wine

½ cup milk

2 teaspoons fresh basil, chopped (I used 2 basil cubes by Dorot.)

Directions

In a heavy pan, heat olive oil over medium-high heat.

Add onions and sauté until soft about 5 to 7 minutes.

Next, add in garlic and sauté until fragrant.

Add ground beef to onions and garlic. Cook until meat is no longer pink, about 8 to 10 minutes.

Add crushed tomatoes, tomato paste, Italian seasoning, and red chili flakes.

Stir in red wine and milk.

Cover and simmer on low for at least 30 minutes or up to 2 hours.

Stir in basil about 10 minutes before end of cooking time.

Serves 6 to 8.

Beefy Chili

2013-10-11T10:29:00.000-04:00

It had been cold and rainy all day yesterday and this Beefy Chili definitely hit the spot. There are no beans in this chili hence the Beefy Chili name. The flavors are great and I added in about 3 or 4 roasted jalapenos that I had previously roasted, diced and frozen. Roasting jalapenos gives them a more mellow flavor and a nice smokiness. If you like spicy, than you should definitely include the jalapenos, but if not, then you can omit them. I topped this Beefy Chili with diced avocados, shredded cheddar cheese, plain greek yogurt, and fresh cilantro. It was so delicious! Enjoy!

Beefy Chili

Printable Recipe

Ingredients

1 tablespoon olive oil

1 pound ground beef

1 onion, diced

1 green pepper, diced

2 to 4 roasted jalapeños, diced (optional – if you like spicy)

10 ounce can diced tomatoes with green chili

28 ounce can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon chili powder

½ teaspoon garlic, granulated or powder

½ teaspoon paprika

½ teaspoon cumin

½ teaspoon salt

½ teaspoon ground black pepper

Directions

In a heavy pan, heat olive oil over medium-high heat.

Add onions and peppers, sauté until soft about 5 to 7 minutes.

Add ground beef with onions and peppers. Cook until meat is no longer pink, about 8 to 10 minutes.

Add in jalapenos, diced tomatoes, crushed tomatoes and tomato paste.

Stir in chili powder, garlic, paprika, cumin, salt and pepper.

Cover and simmer on low for at least 30 minutes.

Serves 6 to 8.

Optional Toppings: diced avocados, shredded cheddar cheese, sour cream/plain greek yogurt, and/or cilantro.

Spiced Nuts

2013-10-10T21:29:00.000-04:00

I had a container each of walnuts, almonds and cashews and was trying to figure out what to use them for. I came across Emeril Lagasse's Spiced Nuts recipe (click here for original recipe) and decided to make them. I adjusted the recipe a little bit and used what I had. You can use any mixture of nuts such as walnuts, pecans, almonds, hazelnuts, pistachios or cashews. These Spiced Nuts were super easy to make and are a great snack. They are a combination of flavors, both sweet and spicy. These Spiced Nuts would make a great gift during the upcoming holidays too. My friend recommended adding fresh chopped rosemary to the spices so I will have to try that next time. Enjoy!

Spiced Nuts

Printable Recipe

Ingredients

6 cups unsalted mixed nuts (I used walnuts, almonds and cashews.)

1 teaspoon cumin

1 teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon salt

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 tablespoon water

Directions

Line a baking sheet with foil. Set aside.

In a bowl, mix spices together. Set aside.

Heat a large pan over medium heat. Add nuts and stir until they begin to toast, about 3 to 4 minutes.

Add butter and stir until nuts begin to darken, about 1 minute.

Stir in spices, brown sugar, and water. Continue to stir until nuts are glazed, about 5 minutes.

Transfer nuts to foil lined baking sheet. Separate nuts with a fork so they don’t stick together.

Allow nuts to cool for at least 10 minutes and store in an airtight container.

Banana Cupcakes with Honey Cinnamon Icing

2013-10-09T23:10:00.001-04:00

These Banana Cupcakes with Honey Cinnamon Icing are delicious. I mostly followed Martha Stewart's recipe (click here for original recipe link), you can't go wrong with Martha right? I shared these at a belated birthday brunch for dessert and I watched my friend's 2 year old gobble up an entire cupcake! The "cupcakes" are also great without icing too, they are like banana muffins. But I was told the icing is one of the best parts haha. Enjoy!

Banana Cupcakes with Honey Cinnamon Icing

Printable Recipe

Ingredients for Cupcakes

1 ½ cup flour

1 teaspooon baking soda

1 teaspoon baking powder

¼ teaspoon salt

¾ cup sugar

½ cup unsalted butter, melted (1 stick)

1 ½ cups mashed bananas (about 3 to 4 ripe bananas)

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

Ingredients for Honey Cinnamon Icing

1 ½ cup powdered sugar

½ cup unsalted butter, room temperature

1 to 2 tablespoons honey

1 teaspoon cinnamon

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Directions

Preheat oven to 350 degrees F. Line a muffin pan with paper liners.

In a bowl, mix sugar and butter until light and fluffy. Add in bananas, eggs and vanilla.

Slowly add in dry ingredients - flour, baking soda, baking powder, salt and cinnamon.

Divide batter evenly in lined muffin pan.

Bake for 25 to 30 minutes or until a toothpick inserted in cupcake comes out clean.

Remove cupcakes from pan and cool on wire rack.

While cupcakes are cooling, you can make the honey cinnamon icing.

In a stand mixer, beat powdered sugar, unsalted butter, honey, and cinnamon until smooth.

Spread (or pipe) honey cinnamon icing on cooled cupcakes.

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Makes 12 to 15 cupcakes.

Zucchini and Sausage Stuffed Peppers

2013-10-07T16:49:00.000-04:00

These Zucchini and Sausage Stuffed Peppers were so flavorful and delicious. I topped them with shredded cheddar cheese at the end of the baking time and it was definitely a plus. Stuffed peppers seem so difficult to make at first but they really are easy and look impressive. They are great served with rice, potatoes or quinoa. Also, I did make only 2 stuffed peppers and used the leftover stuffing mixture to make a sort of mini meatloaf. I used a small loaf pan and topped it with some barbecue sauce. I baked it for an hour too and it came out great. Enjoy!

Zucchini and Sausage Stuffed Peppers

Printable Recipe

Ingredients

4 peppers, tops cut off and seeds removed

1 pound hot Italian sausage

1 egg

½ cup onion, finely diced (about ½ onion)

1 cup zucchini, shredded (about 1 medium sized zucchini)

1 roma tomato, diced

¼ cup breadcrumbs

¼ cup parmesan cheese

1 teaspoon parsley, dried (or 1 tablespoon fresh parsley)

1 teaspoon black pepper

½ teaspoon salt

Directions

Preheat oven to 350 degrees F.

In a bowl, mix sausage, egg, onion, zucchini, tomato, breadcrumbs, parmesan, parsley, pepper and salt.

Fill peppers with sausage mixture.

Place stuffed peppers in a baking dish.

Bake uncovered for 1 hour or until fully cooked through.

Optional: Top stuffed peppers with your favorite cheese and bake for additional 5 to 10 minutes until cheese is melted.

Serves 4.

Spicy Chili Shrimp

2013-10-06T13:44:00.001-04:00

This Spicy Chili Shrimp is amazing! Not only is it spicy deliciousness but it is a quick and easy dish. The Spicy Chili Shrimp goes perfectly with my sesame noodles (click for recipe link) too. You could also serve it over plain white rice (or brown rice). This entire dish could be cooked in 15 minutes or less, but you need more time to make the rice or noodles. I actually love cold sesame noodles with the hot Spicy Chili Shrimp. Enjoy!

Spicy Chili Shrimp

Printable Recipe

Ingredients

1 to 1 ½ pounds uncooked shrimp, peeled and deveined

3 tablespoons soy sauce (I used low sodium.)

2 tablespoons chili sauce (I used a garlic chili sauce.)

2 teaspoons sesame oil (I used toasted sesame oil.)

2 teaspoons Chinese rice wine (I used Shaoxing cooking wine.)

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1 teaspoon sugar

2 tablespoons olive oil

3 to 4 cloves garlic, minced

ground black pepper to taste

Directions

In a small bowl, combine soy sauce, chili sauce, sesame oil, rice wine, and sugar. Set aside.

Heat olive oil in a wok or large pan over medium-high heat. Add garlic and cook for about 30 seconds.

Add shrimp and cook until pink, about 3 to 4 minutes.

Add sauce mixture and stir to coat shrimp. Cook for until shrimp is fully cooked, about 2 minutes.

Season with black pepper.

Serve over rice or noodles.

Serves 2 to 4.

Meatloaf Cupcakes

2013-10-02T19:39:00.000-04:00

It was my best friend's husband's birthday a couple weeks ago and she requested that I make these mini meatloaves for the party since he loves meatloaf. I kicked it up a notch and made these meatloaf cupcakes since it is for a birthday party. I topped the mini meatloaves with mashed potatoes and they were awesome. Not only did these meatloaf cupcakes look cute, they were absolutely delicious. I wished I thought of topping the mashed potatoes with some shredded cheddar cheese when I made these but I can do that next time. Enjoy!

Meatloaf Cupcakes

Printable Recipe

Ingredients for Meatloaf

1½ to 2 pounds ground beef (or turkey)

2 eggs

1 cup zucchini, grated (1 medium-sized zucchini.)

1 packet lipton onion soup mix

2 tablespoons Worcestershire sauce

½ cup bread crumbs

½ cup barbecue sauce

Ingredients for Mashed Potatoes

2 russet potatoes, peeled and diced

2 tablespoons butter

½ cup chicken stock

½ cup heavy cream (or milk)

½ teaspoon garlic

1 teaspoon parsley, dried (or 1 tablespoon fresh chopped parsley)

salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F. Lightly grease muffin tin with baking spray.

In a bowl, mix ground beef, eggs, zucchini, onion soup mix, Worcestershire sauce, bread crumbs and barbecue sauce until combined.

Form each mini meatloaf into balls and place in prepared muffin tin.

Bake for 25 to 30 minutes or until done (internal meat temperature should be 160 degrees F).

While meatloaves are baking, prepare mashed potatoes.

Wash, peel and cube potatoes.

Place cubed potatoes in large pot and fill with cold water.

Cover and bring to boil over medium-high heat. Cook potatoes for about 30 minutes, or until easily pierced with a fork.

Drain potatoes and place them back into the pot.

Mash potatoes with a fork (or if you have a potato masher) while mixing in butter, chicken stock, milk, garlic, and parsley. Season with salt and pepper.

To make into meatloaf cupcakes, top each mini meatloaf with mashed potatoes.

Spoon on mashed potatoes or use a tip and pipe as you would with frosting.

Serves about 16 meatloaf cupcakes.

Chicken Paprikash

2013-09-29T20:43:00.000-04:00

This Chicken Paprikash dish is a traditional Hungarian dish. It is basically paprika chicken. I made a variation of the many recipes I came across for this dish. You would traditionally serve Chicken Paprikash with galuska/nokedli (Hungarian dumplings) but I don't have a spaetzle maker. I served the Chicken Paprikash over egg noodles since I already had them. I need to buy a spaetzle maker soon! This would be great over rice too. The sauce is so delicious that you will want to drink it too. Chicken Paprikash is a perfect comfort food for fall. Next time I will try to make a more traditional version of this dish with the galuska. Enjoy!

Chicken Paprikash

Printable Recipe

Ingredients

1½ pounds chicken thighs (and/or chicken breasts)

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons paprika, divided

1 onion, diced

1 pepper, diced (I used a hot pepper.)

2 garlic cloves, minced

1 tablespoon tomato paste

1 cup chicken broth (I used low sodium.)

½ cup plain greek yogurt (or sour cream)

Directions

Season chicken with 1 tablespoon paprika.

Heat a large pan over medium heat and add olive oil and butter.

Add chicken and cook until lightly browned on both sides. Remove chicken from pan and set chicken aside.

Add onions, pepper and garlic to pan. Cook for 5 to 7 minutes or until softened.

Stir in tomato paste.

Add in chicken broth and 1 tablespoon paprika. Stir to combine.

Add chicken back in and cover pan. Cook on low for 20 to 25 minutes.

Stir in yogurt (or sour cream) before serving.

Serves 4 to 6.

Lasagna Soup

2013-09-25T19:04:00.003-04:00

This Lasagna Soup is the best new soup recipe I've tried in a long time so I wanted to post this recipe ASAP. I absolutely love the flavors of this soup. The fire roasted tomatoes and hot Italian sausage gives this soup a nice kick. My friend sent me this recipe from a farmgirl's dabbles, which I did modify for myself. In case you were wondering, the leftovers are even better. The flavors in the soup really develop. Definitely keep the soup and pasta separate so the pasta doesn't get mushy if you store leftovers. Enjoy this yummy soup - it is a winner!

Lasagna Soup

Printable Recipe

Ingredients for the Soup

1 tablespoon olive oil

1 to 1½ pounds hot Italian sausage (I used 3 links, casings removed.)

1 zucchini, diced

4 garlic cloves, minced

2 teaspoons Italian seasoning

½ teaspoon red pepper flakes

2 tablespoons tomato paste

2 cans (14.5 ounces) fire-roasted diced tomatoes

2 bay leaves

4 cups chicken stock (I used low sodium.)

½ cup fresh basil leaves, finely chopped

8 ounces campanelle pasta (fusilli or rotini would work well too)

Ingredients for the Cheese Topping

8 ounces ricotta

½ cup parmesan cheese, grated

salt and freshly ground black pepper, to taste

2 cups mozzarella cheese, shredded

Directions

Heat a large pot over medium heat and add olive oil. Add sausage, breaking it up into bite-sized pieces. Cook until lightly browned.

Add in zucchini and cook until softened, about 5 to 7 minutes. Stir in garlic, Italian seasoning, red pepper flakes and tomato paste. Cook for 3 to 4 minutes.

Stir in fire-roasted diced tomatoes, bay leaves and chicken stock. Bring to a boil and reduce heat to simmer. Cover and cook on low for 30 minutes. Stir in basil before serving.

Cook pasta separately according to package directions.

While pasta is cooking, prepare the cheese toping. In a small bowl, combine ricotta, parmesan, salt and pepper.

To serve, add pasta to a bowl. Ladle soup over pasta. Spoon a dollop of cheese topping over soup. Sprinkle mozzarella cheese on top.

Serves 8.