Posts Tagged ‘easy’

• Mint Chocolate Cupcakes

  Date: 2010.08.19 | Category: Baking | Response: 0

  I have been in the mood to bake lately.  One would presume it’s because the fall is nearing and I am nesting.  I think it’s simply because I love baking.  Period.  End of discussion.  My favorite days are in the kitchen baking up a storm of goodies to taste and share.  Today’s recipe is a very easy and flavorful cupcake that I top with mocha frosting.  I love it because it reminds me of dipping Thin Mints in my coffee.

  Ingredients:

  3/4 c. all-purpose flour
  1/3 c. unsweetened cocoa powder, sifted
  1/2 tsp. baking soda
  1/2 tsp. baking powder
  pinch of salt
  3/4 c. sugar
  1/3 c. vegetable oil
  1 egg
  1/4 tsp. peppermint extract
  1/2 c. milk
  1/2 c. semisweet chocolate chips

  Preheat oven to 350.  In a small bowl, combine flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In large bowl, whisk together sugar, oil and egg until smooth.  Add peppermint, mixing well.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.  Stir in chocolate chips.

  Scoop batter into paper liners and bake for 20 to 20 minutes until the cupcakes are done.  Let cool in pan on rack for 10 minutes before removing.  Top with your favorite frosting.

  Vanilla, dark chocolate, or the mocha buttercream are great toppings to this very gooey and moist cupcake.  Enjoy!

  xo–me

• Crispy Chocolate Treats

  Date: 2010.08.18 | Category: Cooking | Response: 0

  This could be the simplest way for you and your child to spend some time in the kitchen together.  The recipe requires no oven nor stove time.  They are easy to make and even easier to eat.

  Ingredients:

  10  oz. milk, dark or white chocolate (I occasionally triple the recipe and do all three!)
  1 c. crisp rice cereal

  In a large bowl, microwave chocolate, uncovered, for 1 to 2 minutes until chocolate is soft and almost melted.  Remove from microwave and stir until completely melted and smooth.  Stir in cereal.  Using a nice, round teaspoon, scoop out mixture and place on parchment lined baking sheet.  Refrigerate drops until firm.

  I put them in mini cupcake liners to serve at my social affairs.  You can put them in a Rubbermaid container and keep them in the fridge until you are ready to eat. Enjoy!

  xo–me

• Apple Orange Punch

  Date: 2010.08.11 | Category: Beverages, Entertaining | Response: 0

  I am busy unpacking (yes, still) and am discovering some treasures I had forgotten I owned, namely my punch bowl collection.  To many of you, punch bowls are an entertaining tool of the past but I love them.  I have three–two vintage and one modern–as well as a box of mix and match cups that I picked up in Philadelphia at a church rummage sale for a dollar.  I suppose three doesn’t very well a collection make but I am just beginning!  When I am entertaining, they make a lovely centerpiece of the drink area particularly if you fill it with a colorful punch.  This recipe I share today is a lovely color for a muted decor.  The bright orange is slightly toned down with the addition of the apple juice and lemonade.  The flavor is divine.

  Ingredients:

  1-6 oz. can frozen concentrate orange juice
  1-6 oz. can frozen concentrate lemonade
  36 oz. apple juice
  72 oz. ginger ale

  Mix concentrates and apple juice in large punch bowl.  Just before serving, stir in ginger ale.  Make sure everything is very cold before assembly.

  Aunt Barb always freezes some of the punch in a jell-o mold so she doesn’t dilute the punch but is able to keep it chilled throughout the evening.  Enjoy!

  xo–me

• Frozen Berry Salad

  Date: 2010.08.09 | Category: Cooking | Response: 0

  I am trying to incorporate the final berries of the season into just about every meal I make.  I made raspberry chicken last week and of course the simplest recipe of fruit salad for breakfast, lunch and dinner.

  This recipe is a classic.  I am certain many of you have had it at your mother’s or grandmother’s home.  The recipe I have calls for cranberries but I make it with blueberries, raspberries and blackberries.  Why not combine some of the berries as well?

  Ingredients:

  1 3/4 c. whole cranberries
  1 3/4 c. crushed pineapple
  1 can sweetened condensed milk
  1/4 c. lemon juice
  1-8 oz. container cool whip

  Combine ingredients and freeze until you are ready to serve.

  Blueberry and blackberry combined is my favorite.  I also like to swap out the citrus ingredient as well.  Try tangelos, oranges, or grapefruit.  Finally many put this in a jello-o mold to create a lovely presentation.  I prefer to spoon it out into a pretty single serving as seen in the photo.  Enjoy!

  xo–me

• Cheesy Ranch Burger

  Date: 2010.08.05 | Category: Cooking | Response: 0

  As the temperature begins to rise again in the east, I am believing that our summer is far from over which means there is still time to find your favorite burger of the season.  I love many of the burgers I have featured this year but the one I am about to share very well could be my favorite.  It has three of my favorite ingredients–cheese, ranch dressing and ground beef.  I occasionally substitute for ground chicken or turkey and you should experiment with ground pork as well.  They all create delightful treats on the grill.  As we painfully begin the countdown to summer’s end, lets try one more burger (and knowing me, I doubt it’s the last one I share!).

  Ingredients:

  1 packet Hidden Valley Ranch Dressing & Seasoning mix
  1 lb. ground beef
  1 c. shredded cheddar cheese

  Combine all three ingredients thoroughly.  Shape patties and grill.  Enjoy!

  I also switch out the cheeses to give it a new taste.  I hope you are enjoying these last few weeks of the season.  Before we know it, I will be sharing Thanksgiving recipes.

  xo–me

• Avocado, Toasted Corn and Chipotle Salsa

  Date: 2010.07.18 | Category: Cooking | Response: 0

  We have been eating a lot of corn on the cob in my home.  I could hardly wait for the season to begin and now I am eating it as an entire meal some evenings!  I am considering for the first time in my life to freeze some for the winter.  Nany said she would teach me so when we get down to that, I will share our adventures.

  I recently got my hands on the Williams-Sonoma New Flavors for Appetizers cookbook.  It’s separated into seasons which I love because it encourages me (and you once you pick one up) to eat fresh.  I am trying to be better in that arena and so far, so good.  Anyway, back to the cookbook.  Many of the recipes could be halved which would allow you to make more than one and present each as the meal.  I love making a meal out of finger-foods as you all know by now.

  The recipe I am sharing with you today is bursting with flavors.  Serve the salsa as an hors d’oeuvres or as a sauce over a grilled chicken breast or a nice piece of fish.  Yum!

  Ingredients:

  I large ear sweet corn
  1 Tbsp. olive oil
  1 large avocado
  1 diced tomato
  2 green onions, chopped
  1/2 c. fresh cilantro, chopped
  1 tsp. minced chipotle chile
  1 tsp. ground cumin
  1 tsp. red wine vinegar
  sea salt
  

  Husk the corn and cut kernels from cob.  In a large frying pan over medium heat warm the olive oil.  Add the corn and saute until the kernels are golden brown, about 10 minutes.  Transfer to a bowl and let cool.

  Halve, pit and peel avocado, and then cut into 1/2 inch dice.  Add them to a bowl with the corn, tomato, onions, and cilantro and toss to mix.  In a small bowl, whisk together remaining ingredients and pour over the corn mixture.  Toss gently.  Serve immediately.

  You can make this several hours in advance and refrigerate.  Allow dish to come to room temperature before you serve it if you are an advance kinda girl/guy.  Enjoy!

  xo–me

• Lemon Soda

  Date: 2010.07.13 | Category: Beverages | Response: 1

  I know, I know.  All I have shared all week are drinks.  I will be getting back to baking, grilling, cooking and the like shortly, I promise but as long as the heat is beating me each day, I have to share with you how I am cooling off.

  Today’s recipe is for lemon soda which doesn’t seem that unique as I sit here and type those words in the headline.  What’s the big deal, lemon soda you ask?  The best part of this recipe is that you can substitute orange, grapefruit, lime, even peaches if you wish.  I love peach soda.  It’s heaven in a glass.  Anyway, I digress.  Another great recipe from the non-alcoholic chapter of my liquor cookbook.

  Ingredients:

  8 large lemons (or other fruit as listed above)
  3/4 c. confectioners’ sugar (10x or powdered many of you may call it)
  3/4 c. boiling water
  ice
  club soda

  Finely grate the peel and squeeze the juice of 7 lemons into a large heatproof bowl.  Thinly slice the remaining lemon and reserve.  Stir sugar and boiling water into the lemon juice and chill.  Strain into a pitcher with  ice and dilute with club soda to taste.  Serve in chilled glasses, dress with the remaining lemon slice.

  If you decide to use peaches, I peel and pit them before popping them into the blender for a few minutes.  Enjoy!

  xo–me