Hurricane Fudge
Today is the perfect day to make fudge that is if you still have power. Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe. Hunker down and eat fudge!
INGREDIENTS
2 Cups Sugar
2/3 Cup Evaporated Milk
12 Regular Size Marshmallows
1/2 Cup Unsalted Butter
1/8 Teaspoon Kosher Salt
8 Ounces Semisweet Chocolate Chips
1 Cup Chopped Nuts – Optional
1 Teaspoon Vanilla Extract
Prepare an 8×8 inch pan by greasing with butter. Set aside. In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt. Cook over a medium heat and stir constantly until the mixture is bubbly. Boil and stir for 6 minutes. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Add the chopped nuts, if you are using nuts, and the vanilla. Spread into the greased pan and place in the fridge for 5 hours. Remove from the fridge and cut into squares. Makes about 2 dozen pieces of fudge.
Pumpkin Bread French Toast
After you’ve made my delicious pumpkin bread and if you have any to spare turn it into French toast. I’ve made it twice this weekend and trust me it’s a fall weekend morning treat.
INGREDIENTS
4 Pieces Pumpkin Bread
4 Eggs
1/4 Cup Half & Half
1 Teaspoon Cinnamon
2 Teaspoons Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Butter
Maple Syrup
In a large size heavy skillet heat 1/2 cup butter over a medium low heat. In a medium size shallow bowl mix together the eggs, half & half, cinnamon, sugar and vanilla. You will want the bowl to be shallow enough to fit all of the bread. Soak the slices of bread for about 2 minutes per piece. The butter should be hot, but not smoking. Place all four pieces into the skillet and turn the heat up to a medium heat. Cook for 5 minutes per side or until golden brown. Be careful not to brown too quickly as you want the inside to have time to cook. Remove from the skillet and transfer to a serving plate or individual plates. Serve with a pat of cold butter and warmed maple syrup. Serves 2
Chocolate Cupcakes
If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love. Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Cups Sugar
2 Cups Water
8 Tablespoons Unsalted Butter
4 Ounces Chopped Unsweetened Chocolate
1 Teaspoon Vanilla Extract
2 Large Eggs
Frosting
Preheat your oven to 350° F. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved. Add the chocolate and butter to the sugar mixture. As soon as the chocolate melts add the vanilla and turn off the heat. Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes. Add the eggs one at a time to the mixture and beat for 30 seconds after each egg. Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine. Line your cupcake pan with cupcake liners of your choice. If it is Halloween use Halloween themed liners. Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes. Make sure not to overcook the cupcakes. Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan. Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12
Frosting
INGREDIENTS
1/2 Cup Shortening
1/2 Cup Softened Unsalted Butter
1/2 Teaspoon Vanilla Extract
5 Cups Powdered Sugar
4 Tablespoons Half & Half or Whole Milk
In a large size bowl place the shortening and butter. Beat on medium for 1 minute with a mixer. Add the vanilla and continue to mix. Add the powdered sugar one cup at a time while beating on low. After adding the cups of sugar drizzle a bit of the half & half or whole milk. Continue alternating the powdered sugar and half & half until the texture becomes fluffy. You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting.
Onion Potato Gratin
I don’t know where I would be without onions. I put onions in almost everything. Here is a recipe where the humble onion gets to be the star which is sure to become a household favorite.
INGREDIENTS
4 Large Thinly Sliced Onions
1/2 Cup Brown Sugar
3/4 Cup Butter
6 Large Sliced Potatoes
1 Cup Cream
3 Sprigs Chopped Rosemary
Preheat your oven to 350° F. In a large size sauté pan place the sliced onions, butter and brown sugar over a low heat. Cook for 40 minutes until caramelized. Stir occasionally. Grease a shallow baking dish with olive oil. Do not peel the potatoes. Just slice them. Place a layer of potatoes in the baking dish and then a layer of onions. Drizzle with the cream and sprinkle with the chopped rosemary. Repeat until all ingredients are used, ending with the onions, cream and rosemary. Bake for 1 hour until the top is golden and bubbly. Serves 4
Caramel Apples
Really, it wouldn’t be Halloween without caramel apples!
INGREDIENTS
6 Small Apples
6 Popsicle Sticks
14 Ounces Unwrapped Caramels
2 Tablespoons Half & Half
2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional
It is best to use tart apples for these caramel apples. Wash and dry the apples. Remove the stems and insert a popsicle stick into the stem end of each apple. Butter a baking sheet. Place the apples on the baking sheet. In a medium size saucepan combine the caramels and the half & half. Cook and stir over a medium low heat until the caramels are completely melted. Stir constantly. Turn off the heat. You will now need to work quickly. Dip each apple into the hot caramel mixture. Turn to coat. If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat. If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts. Place on the buttered baking sheet and let stand until set. Serve the same day. Makes 6
Cream Of Tomato & Basil Soup
It’s so satisfying to make a meal that is quick, easy and delicious. This soup is all three. Make sure that you use fresh basil because it makes this tomato soup extra special.
INGREDIENTS
2 Cups Milk
14 Ounces Tomato Puree or Diced Tomatoes – Undrained
8 Ounces Cream Cheese
3/4 Cup Chopped Basil
1 Teaspoon Kosher Salt
1/2 Teaspoon White Pepper
Put all of the ingredients into a food processor or blender. Process until the mixture is super smooth. Pour the mixture into a sock pot and heat over a low heat for 20 minutes. Stir occasionally. Remove from the heat and transfer to bowls. Garnish with small basil leaves. Serves 4
Lemon Cake With Nutella Cream Cheese Frosting
What can I say? This cake is delicious!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Butter
1 1/4 Cups Sugar
3 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Teaspoons Lemon Extract
Preheat your oven to 350° F. Grease and flour a Bundt cake pan and set aside. In a large size bowl, combine the flour, salt, sugar and baking powder. Add the milk, butter, eggs and vanilla and lemon extract. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 35 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 20 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Frost with Nutella Cream Cheese Frosting. Serves 8
Nutella Cream Cheese Frosting
INGREDIENTS
1 Cup Nutella Spread
8 Ounces Cream Cheese
1/2 Cup Butter
1/2 Cup Powdered Sugar
Let the cream cheese, Nutella and butter sit in a bowl at room temperature for about an hour or until softened. Beat with a mixer. Add the vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
Cacio e Pepe
Roman food certainly is comfort food and this pasta dish, made with pasta, cheese & black pepper, is the mac & cheese of Rome. Cacio e Pepe is Italian for cheese and pepper. The ingredients are very simple and are either made with spaghetti, tonnarelli or vermicelli. I like to make mine with good old reliable spaghetti.
INGREDIENTS
4 Tablespoons Kosher Salt
1/4 Cup Coarsely Ground Black Pepper
1/2 Cup Toasted Sesame Seeds
4 Tablespoons Olive Oil
8 Tablespoons Unsalted Butter
1 Pound Dried Spaghetti
3/4 Cup Pasta Water
1 Cup Freshly Grated Pecorino Romano
Fill a large size pot with 8 quarts of water and 4 tablespoons kosher salt. Bring to a boil and add the spaghetti. Cook until al dente. Drain and reserve 1 cup of the pasta water. While the spaghetti is cooking you will need to toast the sesame seeds. Take an extra large sauté pan and turn the heat to medium high. You will not need to add oil. Just pour the dry sesame seeds into the heated sauté pan and toast for 1 minute. Stir constantly and make sure not to burn the sesame seeds. Remove the sesame seeds from the heat and place in a bowl. Set aside. Add the pepper to the same pan and toast for 1 minute and continue to stir. The pepper should be nice and fragrant. Add the olive oil and butter to the toasted pepper and cook until the butter has melted. Remove from the heat. Add 3/4 cup of the pasta water (this is the water that the spaghetti cooked in) to the pepper mixture. Add the toasted sesame seeds and then add the pasta. Stir and toss over a medium heat. You will want the past to be well coated. Stir in the grated Pecorino Romano cheese. If you need more pasta water to loosen the sauce then add a bit more of the pasta water. Toss once again and then transfer to a serving bowl. Serve immediately. Serves 6
Butterscotch Oatmeal Blondies
I have always been in love with butterscotch. These Butterscotch Oatmeal Blondies are super easy to make and won’t last long in your household.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
3 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Old-Fashioned Oats
1 2/3 Cups Butterscotch Chips
Preheat your oven to 350° F. In a medium size bowl combine the flour, baking soda, salt and cinnamon. Set aside. In a large size bowl beat the eggs for 1 minute. Add the softened butter, the sugars and the vanilla. Beat for another minute. Slowly add the flour mixture and beat for 30 seconds. Add the oats and butterscotch chips and mix until just combined. Line a 13 x 9 oblong pan with parchment paper or prepare the pan by greasing it. I like using parchment paper though. Pour the batter into the pan and bake for 45 minutes or until done. Remove from the oven and let cool completely before cutting into squares. Makes about 2 dozen bars.
Butternut Squash Soup
This soup is the PERFECT fall soup. Enough said!
INGREDIENTS
1 Cup Chopped Onions
3 Tablespoons Olive Oil
1 Tablespoon Curry Powder
4 Cups Low Sodium Chicken Broth or Vegetable Broth
2 Pounds Peeled, Seeded & Cubed Butternut Squash
1 Teaspoon Kosher Salt
1 Cup Half & Half
In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft. Stir in the curry powder and cook for 1 minute. Add the chicken broth (or vegetable broth), butternut squash and the kosher salt. Bring to a boil and then reduce the heat. Simmer for 20 minutes. Ladle in the squash and the liquid into either a food processor or a blender. Pulse until the mixture is a nice puree. Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes. Add the half and half and cook for another 5 minutes. Serve warm. Serves 8
