Amazing All-In-One Cake & Frosting
All you need is one large bowl and you are on your way to the easiest homemade dessert there is. Perfect for holidays or every day baking.
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
2 Tablespoons Vanilla Extract
4 Cups Powdered Sugar
2/3 Cup Milk
4 Lightly Beaten Large Eggs
2 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2/3 Cup Room Temperature Water
Preheat your oven to 350ºF. Grease and flour a Bundt pan. In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined. Alternate adding the powdered sugar and milk. Beat until fluffy. Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside. Add the eggs to the remaining frosting in the bowl. Beat until well blended. Add the flour, baking soda and salt and beat for 1 minute. Add the water and beat another 30 seconds. Pour the batter into the Bundt pan and place into the oven for 1 hour. Remember that all ovens are not created equal so your cake may need more or less baking time. Insert a toothpick in the center and if it comes out clean then take your cake out of the oven. Cool for 1/2 hour and then remove from the pan and put onto a serving plate. Cool completely before frosting. Frost and serve. Serves 8
Ways To Enjoy Asparagus
Spring is here and asparagus is in-season. Here are some ways to enjoy such a wonderful seasonal vegetable.
Quick Pickle: Combine vinegar, cumin, coriander, garlic and chile flakes and pour into a jar. Add the asparagus spears and place in the fridge for a few days. They should be nice and pickled. Eat them for a spicy snack or toss them into a salad.
Side Dish: Toss boiled slices of asparagus, leeks with mint and melted butter for a savory side dish.
Shave Raw: Shave raw asparagus spears and Parmigiano Reggiano, and then toss with tender asparagus tips, olive oil and lemon juice for a vibrant salad.
Grilled: Marinate the asparagus in olive oil and garlic for two hours before grilling. Grill alone or with other vegetables.
Roasted: Roast in the oven at 400º F drizzled with olive oil.
To Prepare For Cooking: Start at the base of each asparagus spear and work toward the tip. Bend the spear a few times until you find a place where it breaks easily. Snap off the woody base at that point. If you would like a clean, smooth look then use a vegetable peeler to scrape off the scales on the spears.
Standard Preparation: For 1 pound of asparagus (15 to 24 spears) Wash and snap off the woody bases where the spears break easily. If you like scrape off the scales. Leave the spears whole or cut into 1 inch pieces. You should get about 2 cups of asparagus pieces. Cook, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Or you can steam them for 3 to 5 minutes in a steamer insert. To microwave place in a baking dish or casserole dish with 2 tablespoons of water. Cover and microwave on high for 2 to 4 minutes or until crisp-tender.
Roasted Asparagus
INGREDIENTS
2 Pounds Asparagus
2 Tablespoons Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Shredded Parmesan or Asiago Cheese
Preheat your oven to 400º F. Snap off and throw away the woody bases from the asparagus. I you like, scrape off the scales. Please the asparagus in a medium size baking dish. Drizzle with olive oil and toss to coat. Spread the asparagus in a single layer. Sprinkle with the kosher salt and pepper. Place in the oven and roast, uncovered, for 15 to 20 minutes or until the asparagus are crisp-tender. Turn once halfway through the cooking process. Remove from the oven and transfer to a serving platter. Sprinkle with the shredded cheese. Serves 4
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Easy Tiramisu
I swear there is no easier Tiramisu recipe than this recipe. You just need a little planning ahead for refrigeration time. If you don’t have espresso don’t worry just use very strong coffee.
INGREDIENTS
8 Ounces Room Temperature Cream Cheese
1/3 Cup Sugar
6 Tablespoons Amaretto Liqueur
1 Teaspoon Vanilla Extract
3 Cups Whipped Cream
24 Ladyfingers
3/4 Cup Espresso
1/4 Cup Unsweetened Cocoa Powder
In a medium size bowl beat together the cream cheese and sugar for 4 minutes until light and creamy. Beat in the Amaretto and vanilla extract. Fold the whipped cream into the cream cheese mixture. Arrange half of the ladyfingers in a dish that is large enough to hold them in one layer. A 9×9 inch casserole dish is a good dish to use. Sprinkle with half of the espresso. Top with half of the cream cheese mixture. Spread until smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over the cocoa. Sprinkle with the remaining coffee. Top with the remaining cream cheese mixture, smoothing the top. Sprinkle with the remaining cocoa. Cover and place in the fridge for at least 5 hours or overnight is even better. Serves 10
Greens, Beans, Rosemary & Thyme
The dark leafy greens are dense with nutrients and pair with beans very well. This is a healthy and satisfying dish. If you’re short on time then use one 16 ounce package of frozen dark leafy greens instead of the fresh ones.
INGREDIENTS
3/4 Cup Vegetable Broth
1 Cup Chopped Onion
4 Cloves Finely Chopped Garlic
1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)
2 Cups Cooked White Beans Like Great Northern
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Thyme
1/4 Teaspoon Crushed Red Pepper
1/8 Teaspoon Freshly Ground Pepper
Wash and remove the tough stems of the greens. Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat. Add the onions and garlic. Cook for 8 minutes until tender. Stir occasionally. Stir in the greens, beans, rosemary, thyme and crushed red pepper. Cover and turn the heat down to medium. Cook for 6 minutes. Stir only once. Uncover and cook for another 3 minutes or until the greens are tender. Stir in the pepper and then transfer to a serving dish. Serve warm. Serves 4
Easter Hot Cross Buns
As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block. “Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns! If you have no daughters, give them to your sons. One ha’ penny, two ha’ penny, hot cross buns.”
Today is Good Friday and on this day the bells are silenced. In France the children are told that the bells have flown to Rome to return only on Holy Saturday. In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day. In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.
Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.
INGREDIENTS
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
1/2 Cup Brown Sugar
2 Large Beaten Eggs
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 1/2 Cups Unbleached Flour
3/4 Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Lemon Juice
In a small size bowl mix the yeast with 4 tablespoons of the warm milk. Set aside for 5 minutes. In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar. When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs. Add the nutmeg, cloves, cinnamon and salt. Add the remaining warm milk and mix well. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Grease a large size bowl with the remaining butter. Place the dough in the bowl and turn the dough to butter all sides. Cover and let sit in a warm place for 1 1/2 hours. The dough should be doubled. Line two baking sheets with parchment paper. Punch the dough down and then divide it in half. Next divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them. Set aside and cover lightly with tea towels or waxed paper for 1 hour. The dough should double in size. Preheat your oven to 400º F. Carefully slash a cross into the top of each bun using a sharp knife. Cut through the skin of the dough at least 1/4 inch deep. Try not to compress the bun as you cut. Place into the oven and bake for 20 minutes until they are lightly browned. Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. To make the icing: mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24
Caramel & Chocolate Pecan Bars
Brown sugar, butter, pecans, coconut and chocolate are all baked into these unbelievably delicious bars! They are great for holidays as well as every day. If you are not a fan of coconut then feel free to leave the coconut layer out of this recipe.
INGREDIENTS
Crust:
2 Cups Unbleached Flour
1 Cup Packed Light Brown Sugar
1/2 Cup Softened Butter
1 Cup Chopped Pecans
Caramel Layer:
2/3Cup Butter
1/2 Cup Packed Light Brown Sugar
Coconut:
1 Cup Sweetened Shredded Coconut
Chocolate:
2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350º. In a large size bowl combine the flour, brown sugar and softened butter for the crust. Beat on a medium speed, with an electric mixer, until the mixture looks like fine crumbs. Transfer to the bottom of a parchment paper lined 13×9 inch baking pan. Press evenly into the bottom of the pan. Sprinkle the pecans evenly over the unbaked crust. Sprinkle the 1 cup of coconut evenly over the pecans. Set aside. In a medium size saucepan combine the 2/3 cup butter and 1/2 cup brown sugar. Cook over a medium heat and bring to a boil. Continue to cook for 1 more minute after bringing to a boil. Make sure to stir constantly. Remove from the heat and pour the caramel mixture evenly over the pecans, coconut and crust. Place into the oven and bake for 20 to 30 minutes. Remember that every oven heats differently so make sure to check at 20 minutes. The entire caramel layer should be bubbly, but make sure not to overbake. Remove from the oven and immediately sprinkle the chocolate chips on top. Allow to slightly melt and then spread the melted chips over the bars. Cook completely and then cut into bars. Makes about 36 bars (depending on how large or small you cut the bars).
Macaroon Morsels
Super yummy and super easy to make. My Macaroon Morsels are great for Passover, Easter or anytime. If you are making these for Passover then make sure to use Kosher-for-Passover ingredients.
INGREDIENTS
4 Egg Whites
1 Teaspoon Vanilla Extract
1/4 Teaspoon Cream of Tartar
1/8 Teaspoon Kosher Salt
1 1/3 Cup Sugar
5 1/3 Cups Flaked Coconut
Preheat your oven to 325º F. Line baking sheets with parchment paper and set aside. In an extra-large bowl beat the egg whites, vanilla extract, kosher salt and cream of tartar, with a mixer, on a high speed until soft peaks form. This usually looks like “curling tips.” Add the sugar 1 tablespoon at a time. Beat until STIFF peaks form which looks like “standing tips.” Fold in the coconut 1/2 at a time. Drop 1 teaspoon of the batter 1 inch apart onto the parchment paper. Place into the oven and bake 20 to 25 minutes. The bottoms should be light brown. Cover and chill the batter between baking. Remove from the oven and let cool on wire racks until completely cool. Transfer to serving plates and serve. Makes about 60 cookies
Sunday Morning Cinnamon Waffles
Spring is “officially” here and what better way to begin a beautiful Sunday morning than with my delicious Sunday Morning Cinnamon Waffles! Serve with butter & syrup.
INGREDIENTS
1 3/4 Cup Unbleached Flour
5 Tablespoons Sugar
1 Tablespoon Ground Cinnamon
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 3/4 Cups Milk
1/2 Cup Olive Oil
1 Teaspoon Vanilla
In a medium size bowl combine the flour, sugar, baking powder, cinnamon and kosher salt. Make a well in the center of the flour mixture and set aside. In a separate medium sized bowl beat the eggs and then stir in the milk, oil and vanilla. Add the egg mixture all at once to the flour mixture. Stir just until moist. Do not over mix. The batter should be lumpy. Pour some of the batter to a preheated and lightly greased waffle iron. Close the lid quickly and do not open until done. Read your waffle iron’s instruction booklet. When done remove with a fork and transfer to a serving platter. Repeat with the remaining batter. Serve warm. Make 12 to 16 waffles
Vegetable Stock
It doesn’t really take too long to make a nice and rich vegetable stock because the vegetables release their juices into the broth very fast. You can make it from almost any combination of vegetables. If you have parsnips, fennel, pea pods, bell peppers, mushrooms or leftover corncobs they will add great flavor to your stock. You can even use vegetable scraps and trimmings just as long as they are clean. You should avoid using broccoli, artichokes and any members of the cabbage family, however, as they will give your stock a bitter flavor.
INGREDIENTS
1 Large Chopped Leek
2 Large Quartered Spanish Onions
3 Large Chopped Carrots
5 Large Chopped Celery Ribs
3 Large Garlic Cloves
1 Cup Crushed Fresh Tomatoes
1 Small Bunch Fresh Parsley
3 Bay Leaves
1 Small Bunch Fresh Thyme
2 Quarts Water
2 Tablespoons Kosher Salt
Place the parsley, bay leaves and fresh thyme into a large square of cheesecloth and tie it up. In a large size stockpot add the water and kosher salt. Chop the leek, carrots and celery into large hunks. Chop the garlic into fairly large hunks as well. Add the leeks, onions, carrots, celery garlic, tomatoes and herb bundle into the pot of water. Bring to a boil over a high heat. When it boils turn the heat down to medium and let simmer, partially covered, for 1 hour. You will want the onions to be translucent and the other vegetable to be limp. Remove from the heat and let sit, completely covered, for another 45 minutes. Pour the contents of the pot through a fine mesh sieve or a colander lined with cheesecloth. Press the vegetable solids with the back of a spoon to extract the juices. Throw away the vegetable solids and let cool. Pour into large mason type jars and place in the refrigerator or the freezer. Makes 5 to 6 cups of vegetable stock.
