Pom Ginger Martini

A friend recently recommended this beautiful and very tasty cocktail. I served them for Thanksgiving and I have enjoyed them several times since. My friend Gina sent me a recipe which included careful measures of juice, ginger beer, vodka, a bit of lemon zest and grated ginger, with pom seeds to top it off (or sink to the bottom), but I quickly decided that the Pom juice, the ginger beer (or ginger ale in a pinch) and vodka are really the crucial parts. You absolutely can't forget the pom seeds, though -- after soaking in the alcohol for a bit, they are delightful!

This martini must be stirred, not shaken because of the carbonation in the ginger beer (ale), so just add a few cubes to your glass or shaker and then either spoon them out of strain the martini into your glass.

I use equal measures of all components, but you can make it stronger or weaker to your taste. And for a delightful variation ,try vanilla vodka. Oh Yum!

Pom Ginger Martini

1 serving 

1.5 oz pom juice

1.5 oz. ginger beer (or ale in a pinch) -- non-alcoholic

1.5 oz. quality vodka

1 T. Pomegranate seeds

Pour liquid over ice, stir, and then strain into a glass with a tablespoon or so of Pomegranate seeds.

Salted Deep Dish Brownies

I have recently become aware of how the simple sprinkling of coarse salt on a baked good can completely change the taste. I experimented for the first time last year with Jeni's Salted Caramel Ice Cream (apparently I forgot to blog about that one), and then at Christmas with Annie's Salted Caramel Chocolate Shortbread Bars. Of course, I had tried neither of those recipes without the salt, so I can't say how the salt changed the flavor.


I make these brownies all the time, however, so I can honestly say a little sprinkle of salt truly changes the flavor. With a really coarse sea salt, you get the salty flavor and tiny bit of crunch in almost every bite. It's really remarkable how good, how different it is. I saw them somewhere online -- it may have been Annie's Salty Caramel Brownies -- but I didn't want caramel, I just wanted the chocolate with the salt. So I used my favorite old stand-by brownie recipe, which is so quick and easy, but so chocolatey and fudgie, and after they cooled for a short while, I cut them and then sprinkled some coarse sea salt across the top (I think cutting them after sprinkling would displace the salt unless you cut them and left them in the pan). Yum. I then made them another day and we placed them beneath a scoop of brown sugar ice cream and hot fudge sauce. Yum. I don't think you can go wrong here.

Salted Deep Dish Brownies

makes 16

3/4 cup butter, melted

1 1/2 cups white sugar

1 1/2 t. vanilla extract

2 eggs

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 t. baking powder

1/2 t. salt

coarse sea salt

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8 inch square pan.

In a large bowl, blend melted butter, sugar and vanilla.

Beat in eggs one at a time.

Combine the flour, cocoa, baking powder and salt.

Gradually blend into the egg mixture.

Spread the batter into the prepared pan.

Bake in preheated oven for 40 to 45 minutes, or until brownies begin

to pull away from the sides of the pan.

Let cool for about 25 minutes until the top feels coolish but the bottom is still warm. 

Cut brownies with a bench knife of sharp kitchen knife. Sprinkle with sea salt to taste.

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The Easiest Margarita Ever

This could be a dangerous thing...this margarita. Dangerously easy.

It could be a before-dinner drink...or dessert. Hey, it could be lunch.

 I have blogged before about Margaritas...how they are the quintessential summer drink. I never want a Margarita in the winter. The taste...the cold..it's so summery.

 I saw this "recipe" (method) at Pinterest. It originated with Real Simple magazine. I stopped at the store over the weekend to get lime sorbet and wouldn't you know...not a pint to be had at the grocer. I think it is probably because Kroger doesn't have their own brand of lime sorbet. I decided that one scoop of blood orange and one scoop of lemon (Private Selection brand -- and not sherbet) would be pretty good, and I was right. Don't think I'll look for lime sorbet again.

I skipped the sugared rim, and I didn't miss it a bit -- used a spoon until the very last bit had turned liquid.

So, to review this very complicated "recipe"

...place two scoops of sorbet in a margarita glass (or an old fashioned... or a wine glass...or a paper cup...whatever). I highly recommend the blood orange and lemon, but I believe almost any good sorbet would be delicious...mango, strawberry, raspberry...

Pour one (or two) tablespoons of good tequila over the top (truly I didn't measure, and I used silver tequila) and stir. Yummmmmmm...enjoy.

Oh-so-good-and-yummy Granola Bars

Granola bars have become a recent favorite snack food in our house. I used to not buy them because most of them contain nuts, or are manufactured in a facility with tree nuts or peanuts.

My son Noah who has the tree nut/peanut allergies was actually afraid to even try the ones we deemed safe because for so long we had avoided them. But recently he tried one and decided they are a wonderful treat. Because he's 15 years old, 6 feet two inches and around 200 pounds, he can just about eat my weight in granola bars.

I found this recipe recently (actually I think my daughter's little friend gave it to her) and modified it a bit to suit our taste (and budget!). The original recipe came from Rachel Ray. They are super easy to make, and though they still have quite a bit of sugar in them, at least I know what everything is. One batch makes a loaf pan -- then I just cut straight across for six or seven bars. A double batch makes a 9x9 pan which I cut in half one way and then each half in six or seven bars. You can add mini chips to the top (pressing them into the granola bars) or add some nuts, seeds, toasted coconut, raisins -- whatever -- to the mixture. Just don't add so much that they don't stick together anymore. And if you use nuts chop them up.

I tried reducing the sugar content and they didn't turn out as well (they didn't stick together well), but let me know if you have success with that.

the ones with the peanuts did not stick together well at all. Chop your nuts!

Granola Bars

1 cup Rice Krispies

2 cups quick oats (not old-fashioned)

1/4 cup butter

1/4 cup honey

1/3 cup brown sugar

1/2 t. vanilla

Grease a loaf pan (9x5). 

In a large bowl mix oats and Rice Krispies.

In a small saucepan place butter, honey and brown sugar. Heat to a boil over medium high heat. Boil for two minutes, stirring occasionally. Remove from heat. Add vanilla. 

Pour over oats and Krispies and stir to combine. Pour into loaf pan and press down firmly to compact the mixture really well. I tried buttering my hands, but the best tool was a wide spreading sort of spatula.

Let cool completely -- at least an hour. Refrigerate if necessary. Turn out onto cutting board (or cut in pan). Wrap in waxed paper and store in a glass jar or other airtight container. They will keep for a week or more (if they last!).

Blue Cheese in oil

It never fails that when I love a product either the manufacturer stops making it, or the store stops selling it. I don't know which is the answer this time around, but I love, love this jar of blue cheese packed in oil that I have been buying for a year or so. Just a little nibble spread on a cracker or with a pretzel and a glass of lovely red wine while I cook dinner is a real treat. Just a nibble is all I really want because it is to packed with flavor.

Alas, my grocer no longer carries it. And I will not spend $10 to have it shipped.

I was at my butcher shop on Saturday and since they are an Italian gourmet shop and have a large selection of cheeses, I asked if they carried it. The young employee I asked had no idea what I was talking about so he went and got someone else. That man told me that they don't carry it but that is was simple to make. He was so right.

I didn't find the product on the internet until this morning so I did not know it is normally packed in canola oil, but good to know for the future. I bought two largish pieces of Danish blue cheese. I had 100% extra virgin olive oil, peppercorns and crushed red pepper at home. I did not know it contained juniper berries, bay leaves or garlic, but I'm not sure I would have added them anyway. Maybe a little garlic.

 I used a warm knife and sliced the blue cheese into small cubes. I poured a small quantity of oil (see note below) in a clean old pickle jar (rinsed with boiling water first and dried with a clean towel or paper towel) and added a palmful of black peppercorns and crushed red pepper. I added about half the cheese and then another quantity of oil. More cheese, more oil and a repeat of the peppercorns and red pepper, plus a small palm of coarse sea salt. I put the lid on an rolled it around in my hands -- don't shake it.

We used it last night with our Bonefish Grill salad and it was heavenly. If you like blue cheese, you are sure to like this treat. It would be wonderful with some fruit and crackers, or as part of an antipasta. Or stuff your favorite olives. Yum.

NOTE: Olive oil solidifies at cold temps (I should have remembered that) so for future preparations I will be using canola oil. If you already used olive oil, just warm it a little (or let it sit at room temp) and it will come back to liquid state.

Brandy Slushy

I made a batch of these yummy adult beverages at Christmas time, and I am thinking they would be a fun drink for the big football weekend coming up. I am not a fan of pro football (I enjoy college football) but my husband and sons will be watching and they have already created the menu (how kind of them). I will be happy to hang out alone or with my mom in the living room, away from the television, and knit quietly. Maybe sipping on a brandy slush. These are simple to put together, but you do need to allow time for them to freeze, so start at least one day in advance. They are not very strong (in alcohol) so feel free to enjoy as many as you like. {wink}

Brandy Slushes

4 cups water, boiling

1 cup sugar

4 tea bags (I prefer black, but really pick what you like. I would avoid any complex blends.)

2 cups brandy (I use apricot or blackberry)

1 can frozen lemonade concentrate, thawed

1 can frozen orange juice concentrate, thawed (I use low acid)

1 bottle (2 liter) lemon-lime soda, like Sierra Mist or 7-up, chilled

Place tea bags in a large bowl and pour bowling water over them. Let sit for 5 minutes. Remove tea bags and stir in sugar until dissolved. Add brandy, and concentrates. Stir until all combined. Place in freezer containers and place in freezer for at least 24 hours.

When ready to serve, scoop out slush with an ice cream scoop or heavy duty spoon. Place in glass, filling about halfway. Fill the rest of the way with cold soda. Enjoy with a spoon or a straw.

My Superbowl Menu (as set by the menfolk)

Loaded Potato Skins

Kansas City Chicken Wings

Layered Taco Dip with tortilla chips

Roasted Garlic Bean Dip and homemade pita chips

Red and Green...Margaritas

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I don't know what it is about a Margarita that makes it such a quintessential summer drink. I guess the frostiness and the fruitiness -- I almost never want one in the winter. This summer my husband and I have been enjoying red and green -- he goes for the tartness of the lime margarita and I enjoy a strawberry -- with just a hint of tang. They are so easy to prepare -- it just takes a minute and you have a cool fresh drink in your glass. The basic ingredients are Rose's lime juice, silver tequila, and triple sec or orange liqueur.  Add five strawberries for the strawberry version. Just keep the ingredients on-hand and you'll always have the makings of a frozen summer beverage.

The key to the quick fixings and quick clean-up for me is the use of an immersion blender. You can certainly use a standard blender, but the immersion blender and the cup that comes with it is really all you need. It makes it super fast to make (less than 15 seconds of blending) and super fast clean up -- just drop the blade end and the blender cup in soapy dishwater.

One Minute Frozen Margarita (Optional Strawberry)

serves one

2 ounces Silver Tequila

1.5 ounces triple sec or orange liqueur

2 ounces Rose's lime juice

Fill the immersion blender cup (or standard blender) with 1 cup crushed ice. Add alcohol and lime juice. Using the immersion blender (or standard blender) blend for about 15 seconds until ice is completely blended (may take longer in a standard blender).

For strawberry version, reduce lime juice to1/2 ounce and add 5 whole large strawberries (washed and leaves removed) and 2 T. simple syrup.

Pour into margarita glass. If salt or sugar (for strawberry variety) is desired, rub edge of glass with a juicy lime slice, and dip glass upside down in a dish of coarse salt or sugar.

Simple Syrup: 1cup sugar, 1 cup water: In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, a couple minutes. Remove from the heat and let cool completely. Store int he fridge for up to a month and use in other cold beverages like iced tea.

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Flourless Chocolate Cake

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If there is any ingredient which says love to my family, it is, chocolate. Like so many people today, my kids, and husband, are chocolate lovers, and so I knew I would have to make a chocolate dessert for Valentine's Day last week. I have made a flourless chocolate cake before -- technically a souffle, but flourless chocolate cake I think sounds less intimidating -- but somehow lost my favorite recipe. I hunted on the internet and thought Tyler Florence's recipe sounded almost identical to the one I made before. I'm not certain it was, after tasting it, but then it's been a while since I've made it. It was very delicious and received raves from all parties. I admit that I left it in the oven a little longer than it was supposed to be, as I kept thinking that it looked too wet. It was a bit dry as a result -- at least around the outside, so do not wait for it to look done to take it out. I did modify the time a little bit and I also added a pinch of salt.

Flourless Chocolate Cake

serves 10-12

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16 oz.  bittersweet chocolate, chopped into small pieces (I used semi sweet baking chocolate squares)

  1/2 cup unsalted butter
    9 large eggs, separated
    ¾ cup granulated sugar, plus 1 tablespoon

pinch salt
    whipping cream, for serving
        Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture and salt.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture (This takes patience. Do not stir, just fold until there are no streaks of egg left.). Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 35 to 40 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

Source: Modified from Food Network

       

Jalapeno Popper Dip

During college football season, every Saturday presents an opportunity for a yummy appetizer-style meal. I don't do this "tailgate party" every weekend, but a couple weekends a year -- usually when the Ohio State Buckeyes play a night game -- I have fun with dinner. The kids, of course, love it when we have munchies for supper, even though it makes more work for the cook.

A few weeks ago the dinner menu was appetizers and this new-to-us appetizer was on the menu. It was a huge hit, especially with the "boys" -- my husband included. It was very easy to throw together and it really only calls for small handful of ingredients. The recipe came from allrecipes and I altered the recipe to bake it in the oven -- I like a browned top on a dip like this.

We enjoyed it with tortilla chips and Asiago bread slices toasted in the oven (I used the Demi loaf which is small in diameter and made perfect little toasts).

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
4 oz. can chopped green chilies, drained
2 oz. canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Heat oven to 375 degrees.

Stir together cream cheese and mayonnaise in a large bowl until smooth (I used the Kitchen Aid). Stir in green chilies and jalapeno peppers. Pour mixture into an oven-proof serving dish, and sprinkle with Parmesan cheese.

Bake for 20 to 25 minutes or until bubbly.

Serve with tortilla chips, crackers or toasted bread.

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Source: adapted from allrecipes

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Hot Ham and Cheese Sliders

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I planned these little hot sandwiches for a day last week, and as it turned out I was really glad for an easy dinner. I was away from home most of the afternoon and when I got home I really wasn't in the mood to cook dinner. Fortunately I didn't have to. I started these little gems just about 30 minutes before dinner time, and I was glad to have some time between walking in the door and prep time to catch my breath (and grade some school work!).

They were so popular, that I have a feeling they will be welcome as a regular on our menu. The kids all wanted to know what the sauce was on top, but I just told them it was "magic" sauce. I didn't want to listen to gripes about onions and mustard and since they all loved them, it was a good decision. What they don't know won't hurt them!

The sauce was not exactly low in fat, which was the only drawback to these sandwiches. But I used Hillshire Farm honey ham, which is very low in fat, and I only used a quarter slice of cheese for each, so I'm not stressing over the little bit of sauce each sandwich gets. (I'm sure these sandwiches would be even tastier with some really awesome ham, but it was a weekday and I was going for easy over awesome.)

I saw this recipe most recently at Annie's Eats, but you can find it all over the internet and in every "favorites" cookbook. I used the Hawaiian rolls as recommended, and they were very yummy, but I'm sure some good bakery slider buns would be awesome as well. You can find the little sliders at almost every grocery store these days.

Hot Ham and Cheese Sliders
24 sandwiches

24 slider rolls or small Hawaiian rolls
24 slices honey ham
24 small slices Swiss cheese (I used a quarter slice because it fit perfectly)
mayonnaise
1½ T. yellow mustard
8 T. butter, melted
1 T. finely minced onion (or 2 tsp. dried minced onion)
½ t. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚ F.

Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet (cover with foil or parchment for ease in clean-up).

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds (be sure to have a "helper" for this step -- it's good fun). Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer (I baked about 5 minutes longer until the cheese was bubbly). Serve warm.

Recommended dishes to serve with the Hot Ham and Cheese Sliders: Apple slices with Cream Cheese Apple Dip, Cabbage Slaw, and Veggie Chips

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Key Lime Pie

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I must have seen a Key Lime Pie recently...I don't remember where or when, but I couldn't get it out of my head. It's not a pie I usually choose to make or eat, but I have had a hankerin'.

This was a very easy recipe, though not a true-blue Key Lime Pie. First there's the issue of Key limes. I can't get them in Ohio, so regular limes are what I used, but honestly, I don't know if I could tell the difference -- Key Limes are supposedly a little stronger and more acidic. Then there is the issue of egg substitute, which I almost didn't use at the last minute, but it was good -- very good. I'll probably try another recipe or two just to see what I think, but this pie was so easy and so good that another recipe would have to be five stars to replace this one.

I did replace the Cool Whip that was called for in the original recipe with whipped cream -- I just can't use Cool Whip even it it cuts out fat. You could also top it with meringue, but I like whipped cream (meringue would be lower in fat than cream, and taste better than Cool Whip). Mine turned out softer than the photo at myrecipes, but it was plenty firm to cut and serve. I also made my own crust. Use a low-fat, pre-made crust if you want to retain more of the reduce-fat qualities in the original recipe.

Key Lime Pie
serves 6-8

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1 can fat-free sweetened condensed milk (14-oz.)
¾ cup egg substitute
½ cup fresh lime juice
2 t. grated lime rind (about 2 limes)
1 graham cracker crust (ready made or see below)
1 cup whipping cream
¼ can powdered sugar

Process first 4 ingredients in a mixer until smooth. Pour mixture into piecrust.

Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, then chill if desired (I did). At serving time, top with whipped cream. Garnish, if desired (with shreds of lime peel),

Whipped Cream: whip whipping cream at high speed with powdered sugar until soft peaks hold.
Graham cracker crust: mix 1 1/2 finely crushed graham cracker crumbs with 1/3 c. melted butter and 1/4 c. sugar. Mix thoroughly. Press in a 9-inch pie pan and bake at 350 degrees F for 9 minutes. Cool completely.

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Blueberry Pie Bars

I saw this recipe at Brown Eyed Baker not long ago and promptly put it on my sidebar as a recipe to try. Michelle made the bars with blackberries, which sounded pretty good, but my first berry love is blueberries, and so I decided to try them with blueberries. I knew the kids would not be smitten with them, so I planned a day when I could take a plate of them to Doug's office -- they are definitely a more "grown up" dessert.

While these bars could not ever replace a real blueberry pie, they were very yummy. They didn't have that concentrated blueberry flavor, but the lemon in the crust does give them more flavor than if they had been a plain crust. And like the Sugar Cookie Bars, the fact that they are a bar makes them exponentially simpler to make than a blueberry pie. I think I will try them again, maybe with raspberries or mixed berries next time. They are very, very buttery (i.e. fattening) so be sure to make them when you have someone with whom to share.

Blueberry Pie Bars
makes 20 or so bars

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For the Crust and Topping:
Zest of 2 lemons
1½ cups granulated sugar
3 cups all-purpose flour
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, cubed and chilled

For the Blueberry Filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream (I used low-fat)
¾ cup all-purpose flour
Pinch of salt
6 cups fresh blueberries

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with butter; set aside.

In a small bowl, combine the granulated sugar and the lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar has been moistened. In the bowl of a food processor, combine the lemon sugar, all-purpose flour and salt. Pulse a few times to combine. Add the butter and continue to pulse until the pieces of butter are no larger than the size of peas, about 10 to 12 pulses.

Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed. Press the remaining mixture into the bottom of the pan. Bake the crust until golden brown, about 15 to 20 minutes. Let cool for about 10 minutes while you prepare the filling.

To make the filling, whisk the eggs in a large bowl. Whisk in the sugar, sour cream, flour and salt until thoroughly combined. Gently fold in the berries. Spoon the mixture evenly over the crust and make sure all of the berries are in one layer and not sitting on top of one another.

Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 45 to 55 minutes. Let cool for at least 1 hour before cutting.

Source: Brown Eyed Baker

Tiramisu Cake

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This cake is a celebration and nothing less. It's just a slight challenge to create, a beauty to behold, and a delight to taste.

I was having a dear friend and her husband over for dinner one night several months ago and I wanted a special dessert. These are very special friends, and she was bringing dinner for us, an Italian dish, her specialty, so I wanted a special dessert to compliment her dish. I thought about Tiramisu, but I wanted something more special even than Tiramisu. So I decided on the flavors of Tiramisu, with the beauty of a high, cream-filled cake. The recipe is my grandma's Hot Milk cake, which creates a tender, if slightly dry, crumb. It's perfect for soaking up all the sweet coffee syrup. To the whipped cream I add a small amount of instant vanilla pudding, which keeps the cream nice and firm so the cake lasts for a few days without the cream puddling all over.

I made this cake again recently for the faculty luncheon at our school, and it was just as well received. I made a special effort to write down every measurement and every step so I could share it with you. A few notes: the first time I made this cake (when I took the pictures) I baked it in two pans and sliced them in half horizontally. The second time, I baked it in three pans and had three layers instead of four. This decision is entirely up to you. The four layers certainly look pretty, but slicing the cake in half is another step -- and not necessarily an easy one. In the future, I will bake in three layers, but that's you're call. Also, If you would rather not use alcohol in this cake, you can substutute all coffee syrup. It's very little alcohol (no one could get tipsy on it, not even children) and I enjoy the flavor.

Tiramisu Cake

serves 12-14

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1 cup milk
½ cup butter
4 eggs
pinch salt
2 cups sugar
2 cups cake flour
2 t. baking powder
1 t. vanilla

1 cup heavy whipping cream
1 T. instant vanilla pudding
¼ cup powdered sugar
8 oz mascarpone cheese, softened
1 t. vanilla
⅔ cup strong coffee, cooled
½ cup sugar
¼ cup Marsala wine

3 cups heavy whipping cream
4 T. instant vanilla pudding
½ cup powdered sugar
1 t. vanilla

2 oz semi-sweet chocolate

Grease and flour two (or three) cake 8 inch pans (9 inch can be used, but bake for a shorter time). Preheat oven to 350 degrees F.

Scald milk. Add butter and let cool.

Beat eggs and salt for about 2 minutes until very foamy. Slowly "rain in" sugar, pouring slowly over the eggs. Slowly add flour and baking powder, mixing thoroughly. Slowly add milk and butter mixture and vanilla, thoroughly mixing.

Pour batter into prepared pans and bake -- 30 minutes for two pans, 22 minutes for three pans, until toothpick comes out clean. After 10 minutes, remove cakes from pans. Cool completely.


Cut off any hard edges of cake. I find that a kitchen shears work great for this task.


Dissolve sugar in coffee, heating coffee is necessary. Add marsala wine. Cool.

Place one layer of cake (if baked in two pans, split cakes in half horizontally for a total of four cakes) on plate. Tear foil or waxed paper in thin strips and place under cake around edges of cake to keep plate clean.



Whip one cup cream with 1 T. instant pudding and 1/4 cup powdered sugar until stiff, adding vanilla at the end. Gently fold in softened mascarpone cheese until completely incorporated.

Carefully and slowly, drizzle coffee syrup on top of cake, with a spoon or measuring cup with a spout, a little at a time until cake is fairly soaked (using less the one fourth for four layers and one third for three layers).


Top with one half -- for three layers, one third for four layers -- of whipping cream mixture and spread to edges. Using a microplane or small openings on a hand graters, grate a thin layer of chocolate over top of each layer of cream and cheese mixture.



Top with another cake layer, drizzling with coffee syrup, topping with whipping cream mixture and chocolate. If using four layers, repeat, using all the mascarpone cream in between the layers. At last layer drizzle with syrup.

Whip 3 cups cream with 4 T. instant pudding, 1/2 c. powdered sugar and vanilla. Whip until stiff. Frost tops and sides of cake with a thick layer of whipped cream. Grate chocolate over the top at the end. Remove foil or wax paper strips. Chill several hours or overnight (preferably) before serving.

Summer Refreshment

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In the summer especially I enjoy having a "house" beverage -- an adult cocktail for which I always have the ingredients on hand -- for happy hour with my husband, or with a friendly visitor. Last summer it was this fun girlie drink, but now cranberry juice is out of my diet, probably for good, so my friend Scarlet has taken her leave.

Gin is one alcoholic beverage that doesn't seem to give me problems, and I recently came upon this yummy beverage which also does not bother me. I combined the Pama and the gin, with cold tonic and a squeeze of lime for a yummy Pom and Tonic that is fruity and fresh and fun. You can make yours whatever size you like -- I use an old fashioned glass -- just use the measurement that suits you. You could also make a pitcher for a crowd -- just add the tonic right before you serve so you don't lose the fizz. Serve over ice and add a lime wedge, squeezing before you toss it in.

Pom and Tonic

1 part gin
1 part pomegranate liqueur
2 parts tonic
wedge lime


Combine over ice and enjoy.

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Taste of Ireland Cupcakes

I apologize for posting the recipe for these yummy cupcakes the day after St. Patrick's Day. Mighty anticlimactic, eh? You certainly don't need to wait for an Irish holiday to celebrated with these lovely little chocolate gems, however.

I made them early in the week for a lunch I was catering at Doug's office, and then, the morning of the scheduled lunch, I woke up with vertigo. I was so very disappointed, and, of course, worried that the girls at Doug's office would be disappointed. I also had a refrigerator filled with ingredients for Mediterranean Veggie pitas, Greek salad and Fresh Fruit Kabobs, and would have been heartbroken had it all gone to waste. So I medicated myself enough to get there the next day (unfortunately the medication makes me sooooo sleepy), and I managed.

These cupcakes were a big hit (I don't think the girls were faking!), and there were enough left over for us to enjoy them for a St. Patrick's Day dessert. I wouldn't change a thing about this recipe. The only problem I had was with the frosting -- with 3 1/2 cups powdered sugar, 4 tablespoons of Bailey's was not enough liquid to get the frosting to spreading consistency. I ended up adding about 5 tablespoons of heavy cream instead of extra Bailey's. After tasting them, I wouldn't add any more Bailey's to it -- the balance was just right as it was. Just use enough milk or cream to get the frosting to spreading consistency.

I also did not bother with the piping bag to fill the cupcakes. I just used an infant feeding spoon to fill the little holes. I don't own an apple corer or a 1-inch cutter, so I used a v-shaped garnishing tool (I use it to turn a watermelon into a pretty serving dish or garnishing vegetables) to make a diamond shaped hole -- it worked fine -- you can use a pairing knife as well.

Taste of Ireland Cupcakes

makes 24

Cupcakes:
1 c. stout (Guinness)
16 T. unsalted butter
¾ c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. sugar
1½ t. baking soda
¾ t. salt
2 large eggs
⅔ c. sour cream

Ganache:
8 oz bittersweet chocolate, finely chopped
⅔ c. heavy cream
2 T. butter, at room temperature
2 t. Bailey's Irish cream

Frosting:
8 T. unsalted butter, at room temperature
3 - 4 c. confectioners sugar, sifted
4 T. Bailey's Irish cream
4 - 6 T. milk or cream

To make the cupcakes, preheat the oven to 350° F.
Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat until butter melts. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream until very hot (not boiling) in a small saucepan or in the microwave. Pour cream over chocolate and allow to sit for several minutes. With a whisk, stir until chocolate is melted. If necessary, heat for about 30 seconds until chocolate is completely melted. Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick -- it will sit in a "blob, " not puddle. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the top of each cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes (or using a small spoon, fill the holes).

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add as much milk or cream as is necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Sprinkle with green sugar, if desired.

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Source: adapted from Annie's Eats

Spuds

I discovered this recipe a few years ago, and it has truly been a favorite in this house of potato-lovers. Who can resist restaurant-style Potato Skins -- crunchy, cheesy, dipped in cool, tangy sour cream? The problem with real restaurant skins is that they are so high in fat that the high caloric content outweigh any good done by eating the fiber- and vitamin-rich skins of the potato.

The good thing about homemade skins is you can control those fat issues and still have a really super-good spud. The original recipe called for lots of bacon and cheddar cheese, as well as full-fat sour cream, so while not deep-fried they were still not very healthy. Since I started making them I've paired down the animal fats so that, while not technically a low-fat food, they are much more tolerable in the fat department. Use low-fat cheddar to further reduce fat, and even turkey bacon. I stick to sharp cheddar and use less (which you can get away with when using a sharp cheese) and just enough bacon for flavor. I also often use a French onion dip (mixed with a few tablespoons of plain yogurt) instead of low fat sour cream (although low fat sour cream is always good) because the added onion flavor in the dip is yummy.

Potato Skins

serves 6

6 medium baking potatoes, scrubbed and baked until done
3 T. vegetable oil
1 T. grated Parmesan cheese
1/2 t. salt
1/4 t. garlic powder
1/4 t. paprika
1/8 t. pepper
3 slices bacon, cooked and crumble
1 c. shredded sharp cheddar cheese
4 green onions, sliced

1/2 cup low fat sour cream (or French onion dip)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch thick shell. Spray a baking sheet with cooking spray and place potato skins on cut-side down.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over. Bake for another 8 minutes or so. Sprinkle bacon and cheddar evenly inside of skins.Bake 2 minutes longer or until cheese is melted. Top with green onions, and serve with sour cream.

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Molten Lava Cakes

I know it's Lent, and I apologize if you gave up chocolate. But this photo has been on my desktop since Valentine's Day and I just "need" to deal with it before it manages to get lost. Besides, you can always plan this yummy dessert for a special birthday or anniversary celebration after Easter or on a Sunday.

This recipe is very popular in my house (as well as all over the internet) and that's because it's 1) chocolate, 2) easier than pie, 3) chocolate. It is not, however, low in fat, so I highly recommend sharing a cake (with someone who doesn't eat much of it), or skimping on another food to leave room (you didn't really want that broccoli anyway, did you?). This recipe makes 4 cakes, but I usually either adjust the recipe to make 6, or if I'm making 5, skimp a little in each cup and spoon the rest into a fifth -- adjust for less bake time if you do the latter.

The picture is the serving I gave my husband, and I didn't take it away from him after he took the first bite and the "lava" oozed out. Sorry.

Molten Lava Cakes
serves 4

4 squares semi-sweet chocolate
½ c. unsalted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour

Preheat oven to 425 F.
Butter 4 (3/4 c. size) custard cups or ramekins.
Place on baking sheet.

Microwave chocolate and 1/2 c. butter in large microwavable bowl
on HIGH for 1 min.
Stir in sugar until well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide batter between prepared custard cups.
Bake 14 - 17 min. or until sides are firm but centers are soft.
Let stand 1 min.
Carefully run small knife around cakes to loosen.
Invert cakes onto dessert dishes.
Top with whipping cream and serve immediately (should be served hot from the oven -- if you let them sit they will continue baking and may not be gooey when you do serve them).

* Batter can be made up to a day ahead.
Pour into prepared custard cups, cover with plastic wrap and refrigerate.
Bake as directed.

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Cookie Dough Truffles

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Annie's truffles were a big hit for Valentine's Day. I'm like Annie, and I would rather eat the cookies, but apparently there are folks who think cookie dough is better than cookies -- like all my kids. I'm sending the rest to the office with Doug. The sooner they are gone, the better (there could be overeating, you know).

The recipe made a lot. I didn't count them, but it was a lot. Make sure you have someplace to share them. I wrapped mine in some gold foil candy wrappers and they looked very special.

The only change I made was to add a couple of tablespoons of shortening to the melted chocolate -- it makes it much easier to dip. Start the process several hours before you plan to dip -- the dough needs chilling several times along the way. I was still dipping on Friday night at 9:30 because I didn't read ahead!

Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature
¾ c. light brown sugar, packed
2¼ c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 t. vanilla extract
½ c. mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
2 T. shortening
Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate and shortening in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

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Source:adapted from Annie's Eats

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Tollhouse Pie

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This pie is a favorite among the chocolate lovers in my house (everyone!). It's a breeze to put together, you want to eat it warm, and so you can make it, bake it, and eat it within just a few hours. We love it served with vanilla ice cream or whipped cream, and whenever I have served it to company, it's always been a hit! I make mine without nuts because of allergies, but I think it would be fabulous with.

Tollhouse Pie

2 eggs
½ c. flour
½ c. sugar
½ c. brown sugar
1 c. butter, melted and cooled
6 oz. chocolate chips (1 cup)
1 c. chopped walnuts, optional
9-inch unbaked pie shell
whipped cream or ice cream

Preheat oven to 325 degrees F. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Stir in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell and bake for one hour, until pie is puffed in the center and center is set. Serve warm with whipped cream or ice cream.

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Autumn Sangria

When I have a large crowd over, I like to have a House cocktail. It saves having a stocked bar, which I don't like to have with lots of teens around -- and almost all of the children in our family are teens now. (You never know when one of them will get a stupid idea.) So I create a House adult beverage (and we always have beer) that, usually, the women enjoy before the meal. In the summer I often make Sangria, either white or red, or another fruity drink.

For Thanksgiving, I wanted to create a Sangria that had a more autumnal or winter taste. I saw a recipe in a magazine recently, but when I went looking for it I could find nothing more than a memory. But that's o.k. Sangria isn't rocket science. I used dried fruits instead of fresh peaches and berries as I would in the summer, because I wanted a heavier taste. And I use a decent bottle of wine (one I would drink), but not something expensive, because it won't taste like it did straight out of the bottle.

Autumn Sangria

1 bottle merlot
1 c. orange juice (a quality orange juice)
1/4 c. honey
6 prunes
1/4 c. raisins and dried cherries -- or another favorite dried fruit
4 cinnamon sticks
1 apple, sliced
apples, oranges, sliced (optional decoration)
ginger ale

Combine wine with juice, honey, fruit and cinnamon sticks. Refrigerate, covered, at least 8 hours, as long as a few days. Strain liquid into a pitcher and add more apple and orange slices if desired -- it's really just decoration. Serve over ice (or straight up if you like) with a splash of ice cold ginger ale.

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