Monday, August 7, 2017

Pumpkin Cupcakes

A Pinterest Recipe
This recipe can also double as pumpkin muffins!

Ingredients

1 and 3/4 Cups of All-Purpose Flour
1 tsp of Baking Soda
1 tsp of Baking Powder
1/2 tsp of Salt
1 and 1/2 tsps of Ground Cinnamon
1/4 tsp of Ground Nutmeg
1/4 tsp of Ground Cloves
1/4 tsp of Ground Ginger
1/4 tsp of Allspice
2/3 Cup of Packed Dark Brown Sugar
2 Large Eggs
1 Cup of Pumpkin Puree (Not Pumpkin Pie Filling)
1/2 Cup of Vegetable Oil
1/3 Cup of Milk
1 tsp of Vanilla

Directions

Preheat oven to 350 degrees. Line cupcake pan with liners. Combine the flour, baking soda, baking powder, salt, and spices in a large bowl. In a medium bowl, mix the brown sugar and eggs together. Add the pumpkin puree, oil, milk, and vanilla to the sugar and egg mixture. Pour wet ingredients into dry ingredients. Mix until just combined, to avoid overmixing. Fill cupcake liners and bake for 17-18 minutes. Allow cupcakes to cool before piping the frosting on top of the cupcakes.




Sunday, February 26, 2017

Nutella Truffles

A Pinterest Recipe

Ingredients

7 oz. of Semi-Sweet Chocolate, Chopped
6 oz. of Heavy Cream
1/4 Cup of Nutella
Cocoa Powder or Chopped Hazelnuts for Coating -You can be as creative as you want with the coating for the truffles. Chopped hazelnuts and cocoa are just two frequently used choices.

Directions

Place the chocolate and heavy cream in a medium bowl. Microwave at 50% power for one minute, stir. Microwave again at 50% in additional 30 second intervals, stirring after each, until the ganache is smooth. You can also melt the chocolate and heavy cream together in a double boiler. However, for this method, you must stir constantly until the mixture is smooth. Remove from heat once it is smooth. Stir in Nutella into the warm ganache until it is incorporated and smooth. Place Nutella chocolate ganache into the refrigerator to firm for about two hours. Spoon ganache onto a baking sheet and roll into tablespoon sized balls. Coat with the cocoa or chopped hazelnuts. Keep truffles in the fridge, for up to a week.




Friday, February 3, 2017

"Xtra-Special" Celebration Cake (Depression Cake)

From Alpha-Bakery, By Gold Medal All-Purpose Flour

This recipe yields a moist chocolate cake, and doesn't use any eggs! The recipe is written for a double layer chocolate cake, but you can use the same recipe for cupcakes. Don't forget to adjust the baking time as needed if you plan on making cupcakes. I usually do 18-20 minutes for regular sized cupcakes and 13-16 minutes for mini sized cupcakes.

Ingredients:

3 Cups of Flour
2 Cups of Sugar
1/2 Cup of Cocoa
2 tsps of Baking Soda
1 tsp of Salt
2/3 Cup of Vegetable Oil
2 tsps of Vinegar
1 tsp of Vanilla
2 Cups of Cold Water

Directions:

Preheat oven to 350. Grease 2 round pans, 9x1 1/2 inches; dust with flour. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar, and vanilla. Stir oil mixture and water into flour mixture until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly. Bake until wooden pick inserted in center comes out clean, about 35 minutes; let cool approximately 10 minutes. Remove from pans; let cake cool completely. Fill and frost cake as desired.




Sunday, July 24, 2016

Homemade Corn Tortillas

From the Maseca Corn Flour Bag

This recipe is super easy, but you do need a tortilla press. You can find a tortilla press as cheap as $15 on Amazon.com

Ingredients:

2 Cups Corn Flour
1 1/2 Cups of Water
1 tsp Salt
Canola Oil

Directions:

Combine the corn flour, water, and salt in a medium bowl until it forms a dough. Form 16-20 equal sized balls out of the dough. Place plastic wrap on the top and bottom portion of the tortilla press and place a ball in the center. Press down to flatten the ball into a tortilla. Lift tortilla off the press using a spatula (Using your fingers will result in the tortillas breaking and falling apart). Once all of the balls of dough have been pressed into tortillas, heat up a flat pan with a tsp of canola oil. Fry the tortillas until cooked (They won't get brown, that's ok). Fill your freshly made tortillas with salsa, meat, veggies, and other toppings of your choice.

Baked Ziti with Fresh Mozzarella and Italian Sausage

A Pinterest Recipe

Ingredients:

1 lb of Ziti Pasta
Olive Oil
Salt
1 Yellow Onion, Diced
2 Garlic Cloves, Minced
1 lb ground Italian Sausage, Without the Casings (You can buy regular Italian Sausage and push the filling out of the casings)
3 Medium-Sized Mushrooms, Diced
1 Small Zucchini, Diced
2 14 oz Cans of Diced Tomatoes
1 6 oz Can of Tomato Paste
Oregano
20 Basil Leaves, Torn, and Split Into Two Equal Piles
1 Cup Grated Parmesan Cheese
8 Slices of Fresh Mozzarella

Directions:

Preheat oven to 350 degrees. Cook the ziti pasta in boiling water according to the package with a little olive oil and a pinch of salt. Remove from the heat about 3 minutes before the time indicated on the pasta package. Drain well.

Meanwhile, prepare the sauce. In a large skillet, heat 1 tbsp olive oil. Sauté the onions until translucent and slightly golden in color, then add the garlic, mushrooms, and zucchini. Once the zucchini and mushrooms have softened add the sausage. Cook on medium-high heat, stirring occasionally, until the sausage is fully browned.

Now add the canned tomatoes, tomato paste and one pile of the basil leaves. Reduce the heat to medium and cook for 10 minutes or until the sauce thickens. Season to taste with salt, pepper, and oregano.

Combine the pasta with 1/2 of the grated Parmesan cheese and 1/2 the sauce (you will use the rest of the sauce shortly). If your skillet is not oven-safe, transfer the pasta to a baking dish and top with the remaining sauce and the mozzarella cheese slices. Bake the ziti pasta in preheated-oven for 20-25 minutes. When ready, remove from the oven and add the rest of the Parmesan cheese and basil leaves.

Café Rio's Sweet Pork Barbacoa

A Pinterest Recipe

This pork is the pork that made Café Rio famous. If you have never been to Café Rio, you are truly missing out and need to make this amazing pork. You do have to marinate the pork overnight, but it is totally worth it!

Ingredients:

2 lbs of Pork Shoulder, Butt, or Rib Meat
3 Cans of Coca Cola (You can use the Non-Caffeinated kind, but do NOT use Diet Coca Cola)
1/4 Cup of Brown Sugar
1/4 Cup of Water
Garlic Salt
1 Can Diced Green Chiles
3/4 of a 10oz Can of Red Enchilada Sauce
1 Cup of Brown Sugar

Directions:

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and 1/4 cup of brown sugar. Marinade overnight. Drain marinade and put pork, 1/2 can of coke and water in a crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork and sprinkle garlic salt to taste (about 1 tsp). In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and 1 cup of brown sugar. If it looks too thick, add more Coke little by little. Put shredded pork and sauce in a crockpot and cook on low for 2 hours.

Friday, July 22, 2016

One Pot Greek Meatballs with Lemon Dill Rice

A Pinterest Recipe

Ingredients:

For Meatballs:
1 1/2 lb Ground Lamb or 90% Lean Ground Beef
1/4 Cup of Breadcrumbs or Flour
1 tsp Dried Oregano
1/2 tsp Lemon Zest
1 Clove of Garlic, Minced
1 Egg
1 tsp Salt
1/4 tsp black pepper
1 Tbsp Olive Oil

For Rice:
1 1/2 Cups Arborio Rice or Long Grain Rice
3 1/2 Cups Chicken Broth
Salt and Pepper to Taste
1 Zucchini, Quartered Lengthwise
1/2 Cup Cherry Tomatoes, Halved
1/4 Cup Fresh Dill, Minced
1 Tbsp of Lemon Juice

Directions:

For the Meatballs:
Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter. Preheat the oven to 350 degrees. Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned. Pour the chicken broth and rice into the pan, along with ½ teaspoon of kosher salt and ¼ teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven. Bake for 25 minutes or until the rice has absorbed all the liquid. Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through. Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.