Greek Antipasto Platter

My family loves snacking during the football game.  These antipasto sticks make it easy to grab and eat without missing a play.  You can use some baby spinach to dress up the platter, then drizzle everything with some Balsamic Vinaigrette.

Ingredients:

1 pint cherry tomatoes
1 container marinated fresh mozzarella balls (found by deli)
1 jar marinated kalamata olives
Sliced pepperoni or salami (or both)
Baby spinach
Balsamic Vinaigrette
Party skewers

Place a layer of baby spinach on platter.  Skewer tomatoes, meats, mozzarella balls, and olives (I placed the olives on the platter since some of my family doesn't like them).  Place on platter and drizzle with balsamic vinaigrette.  Refrigerate until ready to serve.  Enjoy!

Neapolitan Birthday Cake

This special birthday cake for my Mom In Law starts with a layer of fluffy vanilla cake, homemade strawberry jam filling, strawberry cake, and topped off with chocolate frosting. The outside frosting edges were piped using a ruffle design. 

Fluffy Vanilla Cake:
Recipe from Sweetapolita

5 large egg whites, room temperature
3/4 cup whole milk, room temperature (divided 1/4 and 1/2 cup)
2 1/2 tsp pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 T + 1 tsp baking powder
3/4 tsp salt
12 T unsalted butter, room temperature and cut into cubes

Preheat oven to 350 degrees.  Grease and line two 8 inch cake pans with parchment paper.

In a bowl, stir together the egg whites, 1/4 cup of the milk, and vanilla extract.  Set aside.

In a large stand mixer bowl, add the cake flour, sugar, baking powder, and salt and stir on low speed until well combined.

Add the butter and other 1/2 cup milk and mix on medium speed for 1 1/2 minutes.

Scrape down the sides of bowl, then slowly add the egg/milk/vanilla mixture in 3 batches beating on medium speed for 20 seconds after each addition. 

Divide the batter evenly between the two pans and smooth the top with an offset spatula.

Bake for 20-25 minutes, or until a cake tester comes out clean.  Let cakes cool in pans on wire rack for 10 minutes.  Run a knife along edges to loosen  and invert onto wire racks lined with parchment or paper.  Turn the cake top side up and let cool completely.

Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months.  I only used one of these cakes, and froze the other one.

Strawberry Cake
Recipe from Sweetapolita

2 sticks unsalted butter, room temperature
2 cups sugar
1 (3 oz) box strawberry gelatin
4 eggs, room temperature
1 cup whole milk, room temperature
1 T pure vanilla extract
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup strawberry puree (made by blending up frozen sweetened strawberries)

Preheat oven to 350 degrees.  Grease and line two 8 inch cake pans with parchment paper.

In a large stand mixer bowl, cream together the butter, sugar, and box of strawberry gelatin until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating after each addition.

In a glass measuring cup, stir together the milk and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add 1/2 of the flour mixture to the creamed butter and beat on medium speed for 20 seconds.  Add 1/2 of the milk mixture and beat on medium speed for 20 seconds.  Repeat with remaining flour and milk.

Add the strawberry puree and mix just until combined.

Pour batter into the two prepared cake pans.  Bake for 18-22 minutes, or until cake tester comes out clean.  Let cakes cool in pans on wire rack for 10 minutes.  Run a knife along edges to loosen and invert cakes onto parchment lined wire racks.  Turn cakes top side up and let cool completely.

Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months.  I only used one of these cakes, and froze the other one.

Chocolate Buttercream Frosting:

1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)

In a large stand mixer bowl, beat the butter for a minute.  Add the sifted powdered sugar and cocoa powder and mix until combined.  Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved.  Piped frosting needs to be thicker than frosting that will be spread using offset spatula.  Beat on medium speed for 3 minutes until thick and fluffy.

To assemble cake, place the fluffy vanilla cake on cake plate.  Spread with a layer of homemade strawberry jam (store bought works too).  Top with strawberry cake.  Frost with the chocolate buttercream frosting.  

This is what I did with the frosting:

Spread a thin layer of chocolate frosting on sides of cake and a thick layer of frosting on top.  Add remaining frosting to piping bag fitted with a medium size petal tip #103.  You can watch this video tutorial to learn how to pipe on ruffle edge.

Enjoy!

Cake Batter Truffles

I've made Red Velvet Cake truffles, Oreo truffles, and Peppermint Brownie truffles.  But these truffles deserve a standing ovation.  They are absolutely incredible.  Seriously, they taste like cake batter cookie dough, and who doesn't like cookie dough!  I found this recipe at Chef In Training.

I made a batch of these truffles for our Christmas Eve party.  We always have family over to hang out, eat dinner, sing Christmas songs with the kiddos, make cookies for Santa and food for his reindeer.  It was a fun night that lasted long into the am, so I bet the sugar helped us stay focused while putting together tons of toys for our girls after they went to bed.

Truffle Ingredients:

1/2 cup unsalted butter, softened
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup yellow cake mix
1 tsp pure vanilla extract
dash salt
4 T milk
2 T sprinkles

Truffle Coating:

16 oz. Vanilla flavored white almond bark, or white candy melts
Sprinkles for decoration

In a large stand mixer, beat together the softened butter and sugar.  Add the flour, cake mix, vanilla, salt, and milk and mix just until combined.  Add the sprinkles and gently stir.  Put bowl in refrigerator to chill dough for 15 minutes.

Roll dough into 1 inch balls and place on parchment lined cookie sheet.  Place in freezer for 30 minutes. 

Melt almond bark or candy melts in the microwave.  Use a spoon to dip truffles into melted chocolate and place back on parchment lined cookie sheet.  Immediately top with sprinkles.  Store truffles in refrigerator in airtight container until ready to serve.  Enjoy!

Better than Chipotle Rice Bowls

These bowls are easy to make and satisfies the picky eaters in the family.  It starts with a layer of cilantro lime rice and taco beef.  Then you set out all the toppings just like a salad bar.  My kids had fun making their own bowls and hubby went back for seconds.  I found the recipe for Cilantro Lime Rice over at Two Peas & Their Pod blog.  I made the taco beef using ground beef and a packet of taco seasoning prepared per package instructions.

Toppings:

Cilantro Lime Rice
Taco Beef
Black beans
Corn
Grape tomatoes, halved
Avocados, sliced
Sour cream
Shredded Cheese
Hot Sauce
Jalapenos

There really is no recipe for this besides the Cilantro Lime Rice.  This is an idea for an easy family meal.  Enjoy!

Banana Upside Down Spice Bundt Cake

This is a play on a pineapple upside down cake and cinnamon banana bread.  I used a spice cake mix and added mashed bananas to the batter.  The topping is a brown sugar sauce and sliced bananas.  My girls loved it!  Also, check out my Upside Down Apple Spice Cake with Coconut.

Cake Ingredients:

1 box (15.25 oz) Betty Crocker Spice Cake Mix
1 cup water
1/2 cup Canola oil
3 eggs
2 medium bananas, mashed

Topping:

2 medium bananas, sliced
5 T unsalted butter
3/4 cup light brown sugar, packed
1 tsp pure vanilla extract

Preheat oven to 350 degrees.  Spray a non-stick bundt pan with non-stick cooking spray.  

In a large stand mixer, add the cake mix, water, oil, and eggs.  Beat on medium speed for 3 minutes.  Add the mashed bananas and beat to incorporate.

In a small sauce pan, melt the butter and add the brown sugar.  Turn heat to low and let simmer for 3 minutes, stirring frequently.  Turn off the heat and stir in the vanilla extract.  

Place the sliced bananas in the bottom of the bundt pan.  Pour the brown sugar sauce over the bananas, and then pour in the cake batter.

Bake for 38-42 minutes, or until a cake tester comes out clean.  Immediately invert onto serving platter.  Enjoy!

Happy New Year 2012!

Vanilla Cupcakes with Buttercream Frosting

Happy New Year! 

Happy Holidays ~ Chocolate Chip Peppermint Cookies

Merry Christmas Eve!  Celebrate with some of my signature Thick and Chewy Chocolate Chip Cookies filled with peppermint.  I used all milk chocolate chips, added peppermint extract, and pressed crushed candy canes into the dough.  The candy canes melt into the dough but keep their great crunchy texture.

Ingredients:

1 1/2 sticks unsalted butter (3/4 cup), melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
2 cups Ghirardelli milk chocolate chips (1 package)
candy canes, crushed into small pieces

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature.

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

Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs, vanilla, and peppermint extract and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.

Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.  Press some of the crushed candy cane pieces into the top and sides of dough.

Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!

Happy Holidays!

Peppermint Brownie Truffles

Let me introduce you to my new favorite truffles...these little fudge peppermint brownie bites are dipped in milk or white chocolate and garnished with crushed peppermint candy canes.  It's not too late to add these sweet treats to your Christmas and New Year's dessert trays.  Or pack them up in a cute little tin box and surprise your neighbors and friends.

Peppermint Brownie Truffles

and

Oreo Truffles

Ingredients:

1 box brownie mix plus ingredients to make, per package instructions
1/2 tsp peppermint extract
1/2 cup chocolate fudge frosting
Wilton white or milk chocolate melts or Almond Bark
Crushed peppermint candy canes

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray. 

Mix brownie batter per package instructions.  Pour into prepared pan and bake per package instructions.  Let cool completely.  Use a fork to break up the baked brownies.

In a large bowl, use a large spoon to mix together the brownies, peppermint extract, and frosting.  You can refrigerate the mixture to make forming the brownie balls easier.  Form brownie truffles (2 tsp) and place on wax paper lined sheet tray.  Place in freezer for at least 1 hour to set up.

Melt chocolate melts or almond bark in microwave safe bowl.  Dip each brownie truffle in melted chocolate, use a spoon to remove, place back on sheet tray, and garnish with crushed candy canes right away (chocolate firms up quickly on the frozen brownies).

Store in an airtight container at room temperature or in the refrigerator.  Enjoy!

Chocolate Chip Cookie~Double Stuf Oreo~Brownie Bars

These sweet treats are very decadent and perfect for the holidays.  The bottom layer is homemade cookie dough, then a layer of Double Stuf Oreos with caramel drizzled on top, which is topped with boxed brownie batter.  I found this recipe over at Betcha Can't Eat Just One, which is the perfect title for Katie's blog.

I made these as a "Thank You!" for my husband's  friend's wife who stood in line at 5:00am on black Friday to purchase a new electric smoker for our patio. Thanks again Dee!

Cookie Dough Layer:

1 cup unsalted butter, softened
1 cup sugar
3/4 cup brown sugar
2 eggs
1 T pure vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
pinch of salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Spray a 9x13 baking pan with non-stick cooking spray, line with parchment paper leaving an overhang, and spray parchment paper with cooking spray. (You can never be too careful).

In a large stand mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes.  Add the eggs and vanilla and mix until incorporated.  Add the flour, baking soda, and salt and mix just until combined.  Stir in the chocolate chips.

Spread the cookie dough in an even layer by pressing into the bottom of prepared pan.

Oreo Cookie Layer:

1 package Double Stuf Oreo cookies
1/2 cup caramel sauce (I used Hershey's), or dulce du leche

Place the Oreos in a single layer over cookie dough.  Drizzle with caramel sauce or dulce du leche sauce.

Brownie Layer:

1 Box family size Brownie mix, plus ingredients to make (oil, eggs, water)

Follow directions on box to prepare brownie batter.  Spread on top of Oreo cookie layer in an even layer using spatula.

Bake for 45-50 minutes.  The brownies should look slightly gooey in the middle and will set up when cooling.  Cool on wire rack for 20 minutes.  Remove from pan by lifting the parchment paper out and cut into bars.  Enjoy! 

Orange Julius Copycat Shake

When I found this recipe for Orange Julius on Tried and Tasty, I knew I had to make it.  I grew up drinking these shakes as a special treat at the mall.  It tastes just like the original and brought back some great memories.

Ingredients:

1 cup orange juice
1/2 cup milk
1/4 cup powdered sugar
1/4 cup granulated sugar
1 cup ice cubes

Add all ingredients to blender and blend well.  Serves 2.  Enjoy!