Vanilla Cupcakes

Preheat oven 350 degrees

Cupcakes

1 1/2 cups cake flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract

Directions

In a small bowl combine both flours.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time. Add dry ingredients in three parts while adding milk and vanilla. Do not over beat. Scrape sides of bowl to incorporate all ingredients. Spoon batter into cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes or until toothpick in center comes out clean. Remove from tins and allow to completely cool before icing. Enjoy!!!

P.S (If you prefer mini cupcakes bake for 15 to 20 minutes.)

Vanilla Buttercream Frosting

1 cup (2 sticks) butter, softened
6 to 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

Beat butter and 4 cups sugar until smooth. Gradually add remaining sugar 1 cup at a time beating after each addition until icing is a smooth spreading consistency. You may not need to add all the sugar depending on how much of a buttery flavor you prefer. Use and store at room temperature for up to 3 days in airtight container. Enjoy!!!

This recipe comes from the wonderful Magnolia Bakery in Washington, DC which they posted online for us all to enjoy!!

Easy Gluten Free Brownies

1 1/2 cups semisweet chocolate chips (Nestle's)
1 19 ounce can garbanzo beans rinsed and drained
4 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon baking powder
powdered sugar (optional)


Preheat oven to 350 degrees. Grease 10 1/2 x 7 pan. Melt chocolate chips in either a double boiler or in microwave for about 2 minutes stirring every 20 seconds until chocolate is completely melted. Combine beans and eggs in food processor until smooth. Add sugar and baking powder and blend until smooth. Pour in melted chocolate and blend again. Transfer batter to prepared baking pan. Bake approx 30 - 40 minutes until toothpick of knife inserted in center comes out clean. Cool completely in pan before cutting into squares. At this point you can sprinkle powdered sugar on tops of brownies. Enjoy!!

P.S. This is very kid friendly snack. I bring this as a class snack for my daughters school class and all the kids love them!

Sundried Tomato Chicken with Bow Tie Pasta

10 ounces bow tie pasta (Farfalle)

2 tablespoons olive oil

3 cloves minced garlic

2 boneless chicken breast

1 teaspoon dried basil

1/4 teaspoon crushed red pepper

1 can (14 1/2 ounce) chicken broth

1 cup oil packed sun dried tomatoes, drained and cut into thin strips

1/2 cup white wine

3/4 cup light cream

3/4 cup grated parmesan cheese

2 tablespoons flour

1/4 cup water

1 cup frozen peas

Cook pasta according to package. Heat oil in large skillet over medium-high heat. Add garlic and saute for about 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir until chicken is browned. Add chicken broth, sun dried tomatoes, and white wine. Bring to boil then reduce to a simmer for about 10 minute or until chicken is no longer pink. Stir in light cream and cheese. Mix flour and water till forms slurry and slowly stir enough into skillet to thicken sauce. At this point you can add frozen peas and simmer on low until tender. Stir in cooked pasta and serve with additional parmesan cheese if desired. Enjoy!

Blueberry Crumb Coffee Cake

For Cake:

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2/3 cup plain sour cream or greek yogurt

1/4 teaspoon lemon zest

1 teaspoon vanilla extract

1 1/4 cups flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cup blueberries

For Crumb Topping:

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon cinnamon

8 tablespoons (1 stick melted butter)

1 1/4 cup flour

Preheat oven to 350 degrees. Butter and flour 9 inch x9 inch square baking pan.

Cream butter and sugar in large bowl until smooth and fluffy. Blend in eggs one at a time then add sour cream or greek yogurt, lemon zest and vanilla. In small bowl sift flour, baking soda and baking powder. Gradually blend the flour mixture into the egg mixture. Gently fold blueberries into batter with spoon until mixed. Pour batter into prepared pan and spread out evenly.

Combine crumb mixture then top evenly over cake batter in prepared pan. Bake for 50 minutes or until a toothpick or knife comes out clean when inserted in middle of cake. Enjoy!!

Tip Of The Day "Spice up corn by adding parmesan cheese"

Saute drained canned corn in butter, add grated parmesan cheese with a little salt and pepper to taste. Heat till cheese starts to melt. Yummy!!

Shepards Pie

Meat Layer

3 Tablespoons olive oil

1 1/2 pounds ground beef

1 large onion (minced)

3 carrots (finely chopped)

2 celery sticks (finely chopped)

2 garlic cloves (minced)

3 tablespoons flour

2 tablespoons tomato paste

1 cup red wine

2 cups beef stock

4 tablespoons Worcestershire sauce

1/2 teaspoon ground thyme

1 bay leaf

1 cup canned corn (optional)

salt and pepper

Mashed Potatoes

5-6 potatoes chopped

3/4-1 cup heated milk

5-6 tablespoons butter

1/2 cup extra sharp grated cheddar cheese

1/2 cup grated parmesan cheese

2 tablespoons sour cream

salt and pepper

Heat 1 tablespoon olive oil in large saucepan and fry ground meat until browned. Set aside. Put rest of oil into pan, add onion, carrot, and celery and saute on medium heat until soft, about 20 minutes. Add garlic, flour and tomato paste, raise heat till simmering, then return browned ground beef to pan. Add wine and boil to reduce liquid slightly before adding beef stock, Worcestershire sauce, thyme and bay leaf. Bring to a simmer and cook uncovered for about 35 minutes until gravy is reduced thick and coating beef. Add corn at this point if desired. Remove bay leaf. Add salt and pepper to taste. Let cool.

Meanwhile make mashed potatoes. In a large saucepan, cover potatoes in salted cold water, bring to boil and simmer until tender. Drain, mash potatoes, add butter, milk, cheese, sour cream and season to taste with salt and pepper.

Spoon cooled meat mixture into ovenproof dish or dishes depending on size you prefer. Spoon mashed potatoes over meat mixture. Cook in oven at 375 degrees for about 20-30 minutes until top is golden brown. You can also brown top under broiler. Enjoy!!

P.S. This is a great make ahead meal, in fact this taste better the next day!

Coconut Chocolate Chip Cookies

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks softened butter)

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semisweet chocolate chips

1 cup sweetened flaked coconut

1 cup chopped walnuts (optional)

Preheat oven to 375 degrees:

Combine flour, baking soda and salt in small bowl. Beat together butter, sugar, brown sugar and vanilla extract in large bowl. Add eggs to butter mixture, beating well. Gradually beat flour mixture into butter mixture. Fold in coconut and walnuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 9-11 minutes until golden brown. Cool on wire racks. Makes approximately 4-5 dozen cookies depending on size. Enjoy!!!

P.S. This recipe is based on the famous "Toll House Chocolate Chip Cookie" recipe with a coconut twist.

Scalloped Potatoes and Ham

2 tablespoons butter

1 small onion minced

2 tablespoon flour

1 cup light cream

2 cups milk

5 medium sized potatoes, peeled and cut into 1/4 inch slices

1 teaspoon salt

1 teaspoon pepper

1 cup chopped cooked ham

1 1/2 cup extra sharp cheddar cheese

1/2 -3/4 cup parmesan cheese

Preheat oven to 400 degrees. Butter 2 quart baking dish.

Add butter to medium heat pan, then add minced onion and saute until translucent. Add 1 tablespoon flour to onions and cook 2 minutes. Remove from heat. In medium sized pot add cream, milk, salt and pepper cook till milk comes to a simmer. Add potatoes and more milk if necessary to cover potatoes completely. Bring milk back up to simmer. Cook for about 10-12 minutes until fork tender. Remove from heat. Pour most of milk from boiled potatoes into pan with sauted onion. Add ham, extra sharp cheese and 1/2 cup parmesan to milk and onion mixture. Cook over medium/low heat until cheese mixture thickens. Add layer of potatoes to cover bottom of baking dish with some of the leftover cream from pot. Top potatoes with cheese mixture, and continue to layer ending with cheese mixture on top. Sprinkle with remaining cheddar and parmesan before baking in oven for about 30 minutes or until top is browned and bubbling. Let stand 10 minutes before serving. Enjoy!!!

Pecan Pie

1 stick butter

1 cup sugar

1 cup corn syrup (I use KARO brand)

3 eggs beaten

1 teaspoon vanilla

1 cup chopped pecans

1 unbaked 9 inch pie shell (Pecan pie crust recipe found on this page)

Preheat oven to 350 degrees.

In a medium saucepan over low/medium heat melt butter (make sure not to let butter brown), mix in sugar, vanilla and corn syrup. Stir over medium heat until sugar dissolves. Remove from heat. Wisk a little of the syrup mixture into the beaten eggs to temper the eggs.(Tempering the eggs is a way to combine hot liquid with eggs without cooking the eggs.) Gradually add eggs to syrup mixture. Stir in pecans. Pour pie filling into prepared pie shell and bake for one hour or until slightly firm when shaken. Let stand 10-15 minutes before serving. Enjoy!!!

Pecan Pie Crust Recipe:

2 tablespoons finely ground pecans

1 cup flour (plus more for dusting)

pinch salt

1 tablespoon sugar

1/2 cup cold butter (1 stick)

2 tablespoons ice water

Blend all ingredients except water until it has the consistency of course crumbs. Add enough water to help combine crumbs into dough ball. Flatten dough ball , wrap in plastic and refrigerate at least 30 minutes before lining pie tin. Enjoy!!!

Serving suggestion: I like to serve this with a dollop of vanilla ice cream or whipped cream.

Chicken Wellington

4 skinless chicken breast

1/2 teaspoon dried thyme

ground black pepper

2 tablespoons butter

2 tablespoons olive oil

1 cup sliced mushrooms

1/2 large onion finely chopped

4 ounces cream cheese (softened)

1 tablespoon dijon mustard

1/2 package of Pepperidge Farm Puff Pastry (1 sheet) thawed

water

1 egg beaten

Heat oven to 400 degrees. season chicken with thyme and black pepper. Heat butter and olive oil in large frypan over medium-high heat. Add chicken to pan until lightly browned on both sides. Remove chicken and set aside. Add onion to skillet chicken was browned in. Saute onion until translucent. Add mushrooms stir and cook until tender and liquid has evaporated. In small bowl combine cream cheese and dijon mustard. Roll pastry sheet into approximately a 14 inch square. Cut pastry sheet into 4 squares. Divide mushroom mixture evenly on center of each square. Top with chicken breast brush edges with flour. Fold and press pastry sheets over chicken making sure to seal securely. Place pastry bundles seam side down on baking sheet. Brush tops with beaten egg. Bake in preheated oven for about 20-25 minutes or until pastries are golden brown. Let cool slightly before serving.( These bundles are very hot out of oven.) Enjoy!!!

Serving suggestion: I like to serve this with my Risi Bisi rice recipe you can find on my blog or wild rice. Enjoy!!!

Pumpkin French Toast

Pepperidge Farm cinnamon bread

2 heaping tablespoons 100% pureed pumpkin (I also use pureed sweet potato)

2 large eggs

butter

Add butter to heated fry pan. Blend eggs with pureed pumpkin, then dip cinnamon bread in egg mixture. Add bread to heated pan. Brown on both sides then serve. (I like to add more egg mixture on each side of bread after browned to make extra thick French Toast.) Enjoy!!!!

Serving suggestion: Top with butter, syrup, powdered sugar and strawberries.

P.S. By adding pureed pumpkin to this dish it allows you to sneak a ton of vitamins into your children without them suspecting a thing.