Winter Minestrone Soup

I can't believe I didn't share this recipe with you earlier!

Just in time for spring...here is a recipe for Winter Minestrone Soup.

**slaps self on forehead**

Actually this soup would be fantastic on one of those rainy April evenings. I made this for New Year's Eve and have made it many many times since. It comes together very quickly, it is hearty, it is healthy, it is yummy!! She adds the cheese rind for saltiness. I did that the first time and it was nice...but I don't always have a cheese rind on hand so I do add salt instead. Also, I left out the pancetta. Serve this with some fresh bread from the oven. Perfect!


Winter Minestrone Soup
Source: Giada De Laurentiis
Yield: 4-6 servings

2 tablespoons olive oil

1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Buttermilk Cocoa Cake with Cocoa Malt Buttercream

My baby has a girlfriend at school. As in...a twentysomething year old girlfriend. Often times I will go to pick him up at school and she will tell me that he was attached to her all day and would cry unless she was within his eyesite. They have such a special friendship!

She had a birthday recently and I thought that I MUST make her something to show my appreciation for her taking such good care of my boy. And you know me...I always say thank you with sweet treats.

I've been wanting to make this cake from Dorie Greenspan for quite some time. This was the perfect opportunity. Abe even helped me make it! (well he kept me company while I made it)
I thought this was a pretty good cake. It wasn't super moist but wasn't dry either. The frosting is what had me intrigued. I really liked it but some might want something more smooth.


Buttermilk Cocoa Cake with Cocoa Malt Buttercream
Source: From My Home to Yours by Dorie Greenspan
Yield: One cake. Duh.

For the Cake:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)

For the Chocolate-Malt Buttercream

6 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/4 cup malted milk powder
1 tablespoon unsweetened cocoa powder
1/4 cup boiling water
2 sticks (8 ounces) unsalted, butter, at room temperature
Pinch of salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners sugar, sifted
Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.

Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)

To Make the Buttercream: Melt the chocolate with half the brown sugar in a heatproof bowl set over a saucepan of simmering water. Remove from the heat.

Whisk the malt powder and cocoa together in a small bowl, pour over 3 tablespoons of the boiling water and whisk until smooth. Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend—it should be dark, smooth and glossy; set aside.

Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended. Beat in the salt and vanilla extract, then reduce the mixer speed to low. Scrape in the chocolate mixture and mix until smooth. Still working on low speed, gradually add the confectioners sugar. When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes. Lower the speed and add the remaining tablespoon of boiling water, then increase the speed and give the frosting another quick spin. It will be light and should be thick enough to use immediately. If it doesn't hold its shape, beat it just a bit more.

To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the buttercream for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look.

Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

Black Bottom Peanut Butter Cookies

Damn.

I made these peanut butter cookies on a whim. I decided they needed to be kicked up and I couldn't decide what to do to them.

Um. Dip them in chocolate.

Fantastic idea.

I melted dark chocolate chips with a bit of shortening and dunked the bottom of these into it. Then I let the chocolate harden. Very. Very. Very delicious.



So I wrote down that I used Martha Stewart's recipe but when I Google it...her recipe is different. It wasn't the most fantastic peanut butter cookie (I mean...until you dip it in chocolate) so use your favorite recipe and then add the chocolate. You're welcome.

Aarti's Chicken Salad

Have you watched the Food Network show, Aarti Party? I am in love with it. She is so cute and has the sweetest accent. And the food she makes is really creative but doable. This chicken salad recipe came from this month's Food Network Magazine. The flavors are pretty strong so if you don't like that kind of thing maybe move along or don't use so much curry, cumin and garlic. I, as you could probably guess, love strong flavors and love this chicken salad. The sweetness of the grapes and apples offsets the curry and cumin. Yummy!! Oh. And I used split chicken breasts because they are cheaper and I think they retain moisture better than a breast without the bone.


Lady Marmalade Chicken Salad

Source: Food Network Magazine

Yield: 4 servings


2 boneless, skinless chicken breasts (about 1 pound)

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

3 tablespoons orange marmalade

1 medium shallot, minced

1 green apple, diced

1 cup red seedless grapes, halved

Juice of 1 lime

1 cup low-fat Greek yogurt, mixed well

1 tablespoon canola or peanut oil

1 teaspoon brown mustard seeds or cumin seeds

1 clove garlic, minced •2 teaspoons curry powder

2 tablespoons roasted salted cashews, chopped

Fresh cilantro leaves, for sprinkling



Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.

Chocolate Cannoli Sandwich Cookies

Do you like cannolis?

Do you like sandwiches?

And you like cookies?

Me too!!

The cookie part of these was fantastic. Absolute perfection. The filling tasted divine...but was a bit runny which made for messy eating. As they sat in the fridge the filling did thicken a bit but was still more runny than I thought it would be. Either way...I suggest making these.



Chocolate Cannoli Sandwich Cookies
Source: Food Network
Yield: 18-24 sandwiches

2 sticks unsalted butter, cut into pieces and at room temperature
2/3 cup granulated sugar
1/2 cup packed light brown sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup mini semisweet chocolate chips (optional)

For the Filling:
1 1/2 cups chopped roasted unsalted pistachios
1 1/2 cups (12 ounces) mascarpone cheese
3/4 cup ricotta cheese
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3/4 teaspoon salt

Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)

To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.

Valentine's Cupcakes

I made these cupcakes for Valentine's Day. I shared them with my baby's teachers and my coworkers. When I brought these to work, I dropped them off in the kitchen...walked back to my desk...attempted to open an email to announce that they were there...by the time I got the email up my cubie neighbor told me there was one left! They disappeared in about 5 minutes!

I love the cake part of these but wasn't fully satisfied with the buttercream. It was super sweet and too almondy for me. I'll try something different next time!

Vanilla Cupcakes with Buttercream Icing
Source: Annie's Eats and Stetted
Yield: 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

To make the cupcakes, preheat the oven to 350F. Line or grease cupcakes pans. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cupcakes are golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Let the cakes cool completely before frosting.

Buttercream

2 sticks butter, softened
6 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract
1 teaspoon almond extract

Beat butter until creamy. Add the sugar, milk and extracts and beat, slowly at first, and then until nice and fluffy..

Chocolate Ginger Molasses Cookies

I have a really nice neighbor. He comes over and snow blows our driveway after every storm. We never asked him to, he just started doing it. I baked him these cookies and delivered them as a thank you. I told him he was a good Samaritan. He said that someone used to it for him when he was working overnights and he wanted to pay it forward. I pay forward with sweet treats.


Chocolate Ginger Molasses Cookies
Source: Baked Explorations
Yield: 2-3 dozen

3 1/4 cup flour
1/3 cup cocoa
1 T ground ginger
2 t cinnamon
1 t ground cloves
1 T baking soda
1/2 t baking powder
1 t salt
5 T unsalted butter, softened
1/3 cup shortening
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2 oz bitter sweet chocolate, melted and cooled

Glaze
1 1/4 cups confectioners' sugar
1 egg white
1 t lemon juice

Whisk the flour, cocoa, spice, soda, powder and salt. Set aside.

In the bowl of mixer beat butter and shortening. Add the sugar and beat until fluffy. Add the egg and beat. Add the molasses and then the chocolate and beat after each. Add the dry mixture in 3 batches. Divide the dough into two disks and refrigerate until chilled.

Preheat oven to 350.

Roll the dough out on floured surface. Cut into shapes. Bake about 7 minutes.

Glaze: mix confectioner's sugar, egg white and lemon juice and either decorate or drizzle over cookies. Allow to harden.

Emergency Blender Cupcakes

Need chocolate cupcakes FAST? Well who doesn't really. I mean...when you need a cupcake...you NEED a cupcake! Wait, is that only me?

These are fabulous. The frosting is quite fudgey but quite delicious.

Emergency Blender Cupcakes
Source: Weekend Baker
Yield: 1 dozen cupcakes

1 cup flour
1/2 unsweetened cocoa powder
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp. vanilla extract

Heat oven to 375°F. Line 12 regular-sized muffin cups with paper or foil liners.

Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.

For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt

Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.

New York Style Coffee Cake

It is the small things in life that please a new mother. Small things like coffee cake and a cup of coffee on a snowy day.

And I mean quality coffee cake. Big chunks of crumb that melt on your tongue. And cake that is so moist and vanillay (I think I just made up a word!).

One can not resist this coffee cake...not even my health nut of a husband.

New York Style Coffee Cake
Source: Baked Explorations
Yield: 16 servings

For the crumb topping:

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) melted butter
2 1/2 cups all-purpose flour

For the cake:

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups sour cream
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.

To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bowl and set aside.

Cream the butter until it is smooth and ribbon like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

To assemble the cake, pour the batter in the prepared pan.Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.

The cake will last for 3 days, tightly covered, at room temperature.

Malted Waffles

I love waffles and had a recipe that I used for years. The recipe called for cornmeal which gave this nice texture to the waffles. But now, I think I have found a new waffle recipe. These are so fantastic. The malt gives these a really yummy taste. They crisped right up in my new waffle iron. Next time I make these I am going to make a double batch as they do freeze well. In the mornings I just take it from the freezer and pop it in the toaster. Leggo my malted waffle fool!


Malted Waffles
Source: Baked Explorations
Yield: 8-10 waffles

2 cups flour
1 cup malt powder
2 T packed brown sugar
1 t baking soda
1 1/2 t baking powder
1/2 t salt
2 eggs, room temp
2 1/2 cups buttermilk
6 T unsalted butter, melted and cooled to room temp

Heat waffle iron.

Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and mix until just combined...do not over mix.

Pour onto waffle iron. I found I used 1 cup of batter for my large iron.