a cup of mascarpone

banana-pumpkin bread

2013-05-14T16:33:00.001-04:00

As I stand in line at my local Starbuck's each morning waiting to announce my order, I always glance at the sweets case filled with breads, scones, and muffins, to see if they have anything new. I have developed an excellent restraint from buying a treat with my non-fat latte; however, I stand there dreaming of ways I can develop some of their appetizing selections.

A couple months ago, I noticed the freshly piled platter of banana nut bread, sitting alongside the now year-round (smart move) pumpkin bread. Adoring both of them, my mind started thinking of how delicious they would taste combined into one bread - a banana-pumpkin bread!

As I tend to do when I'm on a mission, came home and searched the internet for a recipe to adapt. I found one from King Arthur Flour, a favorite source for recipes, and another from a delightful blogger friend, Kim, from Liv Life. After creating the recipe twice, I took parts I liked from both, which came together into a very healthy, scrumptious Banana-Pumpkin Bread.

The bread is extremely moist, and full of delectable flavor! It was suggested by KAF when completely cooled, to wrap in plastic wrap, and serve the following morning. (I also refrigerated it.) I didn't do this the first time, and it made such a difference in my second loaf. The flavors blend together so nicely overnight. I look forward to any do ahead recipes, so this definitely meets that criteria.

I was having a couple friends over for an afternoon coffee, and decided to play "dress-up" with my banana-pumpkin bread for the occasion. I used one of my classic stand-by cream cheese frosting recipes, and prior to my girlfriends arrival, liberally frosted the bread. Down the center of the frosted bread, I piled cut banana slices from two bananas, and sprinkled chopped walnuts along the sides. I completed it all with a colorful, fresh mint leaf stem. The bread is totally delicious on its own, but the dressing up creates a beautiful specialty!

Until next time...mangia! xox

Carol

Banana-Pumpkin Bread

Yield: 1 loaf

Ingredients:

for the bread:

1/4 cup canola oil

1/4 cup plain greek yogurt

2/3 cup brown sugar

2 tablespoons honey

2 large eggs

1 cup pureed pumpkin (I used Libby's 100% Pure Pumpkin)

1 cup ripe mashed banana, the riper the better

2 tablespoons orange juice

1 teaspoon vanilla extract

1 1/2 cups white whole wheat flour or premium whole wheat flour (I used KAF premium whole wheat)

3 tablespoons ground flax meal (optional)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped walnuts (optional)

1 tablespoon turbinado (raw) sugar for sprinkling on top (or use frosting recipe)

for a cream cheese frosting topping: (optional)

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups confectioners sugar

chopped walnuts and sliced bananas for garnish (optional)

fresh mint leaf stem (optional)

Create the Banana-Pumpkin Bread:

1) Preheat oven to 350 degrees F. Grease or spray an 8 1/2" x 4 1/2" bread pan.

2) In a large bowl, beat together the oil, yogurt, sugar, honey, eggs, pumpkin, banana, orange juice, and vanilla.

3) In a medium bowl, whisk together the flour, ground flax meal, baking powder, baking soda, salt, and cinnamon. Sprinkle the walnuts over the top, if using. Fold the dry ingredients into the banana pumpkin mixture, and mix just until combined.

4) Spoon the mixture into the prepared bread pan, sprinkle with the turbinado sugar (if not using frosting), and allow to rest for 15 minutes before placing in oven.

5) Bake for 53 - 58 minutes, or until a toothpick inserted in center comes out clean. (The bread in my photos took 55 minutes.) Remove from the oven and cool on rack in pan for 10 - 15 minutes. Remove from the pan and continue cooling on rack. When completely cooled, wrap in plastic wrap and chill in refrigerator. Best served the following day.

Create the Cream Cheese Frosting (if using):

In a stand mixer, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar, and beat on low speed until combined, then on high speed until frosting is smooth. Spread over top of completely cooled bread. Garnish with bananas, chopped nuts and fresh mint leaf stem, just before serving, if desired.

Carol's notes:

If you wish, in place of 1 1/2 cups whole wheat flour, you can use 1 cup of whole wheat flour, and 1/2 cup of all-purpose flour.
Frost and garnish the bread prior to serving. I made the entire cream cheese recipe above, and had a small amount remaining. If you don't want it as thick as I created it, you can easily cut the recipe in half.
The bread freezes very well, with or without the frosting. For an individual serving, with a sharp knife, slice from the frozen loaf, and allow it to thaw at room temperature for about 30 minutes.

Bread recipe adapted from King Arthur Flour and Liv Life. The Cream Cheese Frosting is from A Cup Of Mascarpone's basic recipes.

chocolate hazelnut shortbread

2013-05-07T17:35:00.000-04:00

Nutella...dark chocolate...shortbread...OH MY!!!

As a longtime follower of the unrivaled blog, Yummy Mummy Kitchen, the day Marina Delio's cookbook, The Yummy Mummy Kitchen, was released, I was in my kitchen patiently waiting, and listening for the sound of the UPS truck. I knew the truck would be carrying my much anticipated, pre-ordered copy from Amazon.

I anxiously ripped open the box! I was immediately drawn to the front cover and "100 Effortless And Irresistible Recipes To Nourish Your Family With Style And Grace," which couldn't have been expressed more appropriately! Style and grace...not only describes the cookbook, but also the author! A hand-signed bookplate from Marina (see bottom of post), which she graciously sent everyone with verification of their pre-order, arrived a few days later, and adorns the beautiful grass green inside front cover!

I literally created this "yummy" shortbread the day of my cookbook's arrival. A simple recipe, with ingredients already in my pantry, I put the rolls of dough in the fridge to chill, and went right back to browsing the gorgeous cookbook! Did you notice I said rolls? As in two! I doubled the recipe, knowing it was going to be fabulous, and had someone in mind to surprise with a special sophisticated baked gift!

Placing all the ingredients in a bowl, and mixing them up with my hands, as instructed, what a pleasure it was cleaning off my fingers afterwards! Yum!! The following morning, I removed the rolls from the fridge, sliced and baked!

Created with a couple of my best-loved ingredients, in one of my favorite cookie varieties, the distinctive hazelnut flavor of Nutella, the smooth, creamy chunks of deep, dark chocolate, and the tinge of saltiness from the fleur de sel (or sea salt), make this shortbread unforgettable.

Chocolate Hazelnut Shortbread is absolutely delightful...for the most elegant of occasions, a lovely gift, or to accompany an afternoon cup of espresso.

Until next time...mangia! xox

Carol

Chocolate Hazelnut Shortbread

Makes about 15 cookies

Ingredients:

1/2 cup butter, at room temperature

1 1/4 cups all-purpose flour

1/2 cup nutella

1 ounce or 1/4 cup dark chocolate, chopped (I used Scharffen Berger 62% Cacao Dark Chocolate)

1 teaspoon fleur de sel, or a good-quality course sea salt

Create the Chocolate Hazelnut Shortbread:

In a medium bowl, mix all the ingredients together with your hands. Shape into a 2-inch wide log on a large piece of plastic wrap. Tightly wrap and refrigerate over-night, or at least 2-3 hours.

Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper. Using a sharp knife, cut the log into 1/4-inch slices. Place the slices on the cookie sheet and bake for 8 to 10 minutes. The cookies should be just set, not crisp. Cool on a wire rack.

Carol's note:

After taking my photos, I tried a little something extra. Having a bottle of Frangelico on hand, an Italian hazelnut liqueur, I decided to create a Frangelico glaze, and drizzled it on half of my doubled recipe. This is definitely not necessary, but an added sweet deliciousness to the shortbread, for a little change of pace! :)

1 cup confectioners sugar

1 tablespoon + 1 teaspoon Frangelico

1 tablespoon milk (or another tablespoon Frangelico)

Whisk all ingredients together in a bowl. Add a little more or less of the dry or liquid ingredients to reach a desired consistency. Place the shortbread on a wire rack with parchment underneath to catch the drippings. Drizzle the Frangelico glaze over the shortbread, and allow to dry.

key lime curd & mascarpone tartlets

2013-04-30T13:44:00.000-04:00

In the small town of The Plains, Virginia, about 8 minutes from my front door, the legendary Virginia Gold Cup takes place each year on the first Saturday in May. This year will be the 88th running of this steeplechase race tradition, always on the same day as the Kentucky Derby. Over 50,000 spectators come to beautiful Fauquier County from all around the metropolitan DC area, and beyond, dressed in their finest dresses, hats, suits and bow ties. It's the social event of the spring!

Obviously, with any splendid social event comes food! Gorgeous spreads of food, drinks and beautifully decorated tables, are found in the sponsored tents and tailgating spots throughout Great Meadow.

This year, although being held a day before Cinco de Mayo, a friend is having a "key lime theme" - everything key limes. What fun! My contribution to this delightful cuisine theme are my colorful and luscious key lime curd & mascarpone tartlets! I took photos for the blog during a trial run a few weeks ago, so I have the pleasure of enjoying them twice!

Key lime curd's beautiful shade of yellow, with its tangy flavor, and the creamy, sweetened texture from delicious mascarpone cheese, are blended together and encased in a free-formed, sweet shortcrust pastry shell. These tartlets are unforgettable! Hope you agree!

Until next time...mangia! xox

Carol

Key Lime Curd & Mascarpone Tartlets

Yield: Key Lime Curd - approximately 2 cups / Tartlets - 24

Ingredients:

for the key lime curd:

6 egg yolks (reserve whites for another use - I use them for egg white omelets)

1 cup granulated sugar

zest from 1 lb. bag of key limes

1/2 cup fresh key lime juice (juice yielded from the same 1 lb. bag of key limes)

1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces

for the sweet shortcrust pastry:

1-1/2 cups all-purpose flour, sifted

1/2 cup plus 1 tsp cold butter, chopped

1/2 cup confectioners' sugar, sifted

3 egg yolks (reserve whites for another use)

2 teaspoons vanilla extract

1 tablespoon iced water

for the key lime curd & mascarpone filling:

key lime curd (approximately 2 cups)

8 ounce container of a good mascarpone (drained of any liquid)

heaping 1/2 cup sifted confectioners sugar

additional 1/8 cup confectioners sugar for dusting tartlets (optional)

mint leaves for garnish (optional)

Create the Key Lime Curd & Mascarpone Tartlets:

prepare the key lime curd:

In a bowl, whisk together until smooth, the egg yolks and sugar. Whisk in the zest and juice from the key limes. In a small saucepan over medium-low heat, add the whisked mixture, and the 1/2 cup of butter pieces. Continue to watch and stir often with a heat proof spatula. Do not leave unattended. Continue cooking and stirring until mixture begins to thicken, about 15 minutes, or until a thermometer reaches 170 degrees F. If you are not using a thermometer, test doneness with the back of a wooden spoon. It should coat the spoon, and if you run your finger through it, it should leave a clear path on the spoon. The curd will continue to thicken as it cools.

Pour the curd through a strainer over a bowl, then pour into jar(s). The strainer will catch any of the remaining zest or congealed egg. Cool to room temperature, seal jar(s), and store in refrigerator for 2-3 weeks.

prepare the sweet shortcrust pastry:

Place the flour, butter, and confectioners sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and vanilla. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a two equally sized discs, wrap in plastic wrap and refrigerate for at least 1 hour. Preheat over to 350 degrees F. Roll one of the pastry discs out between 2 sheets of parchment paper to approximately 1/8" thick. With a round shaped cookie cutter, large enough to line the cups of a mini cupcake pan, cut 12 circles. Repeat with the other disc. Line a lightly greased mini cupcake pan(s) with the 24 pastry circles. Free form each circle into each cup. Prick the base of each with a fork. Refrigerate for 30 minutes. Line each cup with mini cupcake papers, fill with ceramic pie weights (or rice or dry beans) and bake for 9 minutes. Remove the weights and papers (be careful-hot!), and bake for an additional 8 - 9 minutes or until golden. Set aside to cool.

prepare the key lime curd & mascarpone filling:

In a bowl, mix together the key lime curd and mascarpone. Add in a heaping 1/2 cup sifted confectioners sugar and mix until smooth and creamy. Cover with plastic wrap, and set in the refrigerator to chill until ready to fill the tartlet shells.

assemble the tartlets:

Fill each tart shell with the key lime curd & mascarpone filling, about 2 teaspoons. Loosely cover the plate of tarts with plastic wrap and chill in refrigerator until ready to serve, up to 24 hours ahead. Lightly dust with confectioners sugar and garnish with a mint leaf just prior to serving, if desired. The tartlets keep well for several days in the refrigerator, but trust me, they will not last that long!

Carol's notes:

This is a wonderful make ahead recipe! The curd can be made up to a week ahead or more. The tartlet shells can be made a day ahead. The tartlets can be assembled a day ahead and kept chilled in refrigerator until ready to serve.
I used a 2:1 ratio for the filling - 2 cups curd:1 cup mascarpone to get more key lime flavor. You can use a ratio of your choosing, or just curd alone.
If you prefer, just make the key lime curd! Use it to spread on hot scones, toast, fill cupcakes, line layers of cake, add to oatmeal, or eat by the spoonful! ;) You may choose to create a different size tart as well! Use your imagination, and have fun!
You will have enough filling for approximately 36 tartlet shells. You can make an additional 1/2 pastry recipe, or use it in the same ways mentioned for the curd.
When looking to buy your key limes, look for a yellowish color or yellow spots on the skin. This color shows they were picked ripened on the tree. If they are dark green, they were picked too early - still fine to use, but may be a bit more bitter.

The Sweet Shortcrust Pastry recipe is adapted from Donna Hay. This delicious pastry was also used in my Blueberry and Lemon Mascarpone Tart found here.

The Key Lime Curd and Key Lime Curd & Mascarpone filling are a cup of mascarpone's own recipes.

strawberry mascarpone dream filled cupcakes

2013-04-22T14:04:00.000-04:00

Feeling like I'm visiting a farmer's market as I enter my grocery store these days, mounds of containers full of beautiful, succulent, red strawberries from California greet me. I pick up several containers looking for the reddest, sweetest berries. The grocery store fruit/produce stocker never gets mad that I'm disrupting his beautiful display, in fact, usually helps me, pointing out "here's a good one!" He's aware of A Cup of Mascarpone, and is always eager to assist. Love his customer service!

Now for the exciting news that will include strawberries, and my favorite disposable bakeware! Welcome Home brands contacted me recently, asking if I would like to work with them on a giveaway of their fabulous, free standing, paper bakeware products...did they even have to ask?!!! I love these things! Beautifully decorated bake and serve pieces, no pre-greasing or pans to clean up, oven safe to 400 degrees, and a delightful way to gift your baked goods! I can't tell you how many of my Starbucks Copycat Gingerbread Loaves I gave as gifts last Christmas...all so lovingly baked and received!

Brainstorming what to create, my thoughts went directly to strawberries. Readily available from now through early summer, I thought they would be the perfect lovely ingredient to use in a recipe. Ironically, after perusing and testing many recipes to select the best one ever for my very first giveaway, the recipe I eagerly decided on uses frozen strawberries. So, you can buy fresh strawberries and freeze them first, or use already frozen whole strawberries...your choice.

A Strawberry Dream Cake recipe from the June/July 2011 issue of Cook's Country Magazine was what I decided on. You can never go wrong Christopher Kimball! Instead of making the two layer cake, I baked up scrumptious cupcakes utilizing the beautiful, pink and ecru designed cupcake baking cups from Welcome Home brands. I adore their accordion style pull apart cups, that don't leave the normal indentations in the cake, visible from regular baking cups! Plus, the paper decor doesn't disappear in the baking process!

The strawberry dream cupcakes may literally be the moistest, lightest, wonderful strawberry flavored cupcakes I have ever tasted! A tender crumb, undoubtedly from using cake flour over all-purpose flour, with no artificial colors or flavors, I can't express enough how scrumptious they are. I have to admit, you can actually view their deliciousness by looking in to the center of the cupcake in my photos!

Also changing things up a bit, I created my own strawberry mascarpone frosting which is absolutely divine, in place of Cook's Country cream cheese frosting. My frosting turned out so incredibly decadent, with the whipped strawberry essence, butter, and creamy mascarpone, it required more than just frosting the dream cupcakes alone. That's how the filling came about!

In addition to my Strawberry Mascarpone Dream Filled Cupcakes, A Cup of Mascarpone has three previous posts using the fantastic oven safe paper bakeware from Welcome Home brands. If you've missed them, click the post name below the following photos and it will take you directly to the recipes. ...and, you will be able to create any of these recipes using the paper bakeware in either of the two giveaways!

1. Starbucks Copycat Gingerbread Loaf

2. Carrot & Apple Cinnamon Streusel Muffins

3. Chocolate Buttermilk & White Chocolate Chunks Muffins

I would love to hear from you if you create the glorious strawberry mascarpone filled dream cupcakes! Enjoy the following 2 giveaways from Welcome Home brands and A cup of Mascarpone, as much as I have enjoyed presenting them to you!

Until next time...mangia! xox

Carol

GIVEAWAY #1 and #2 DETAILS (2 ways to win! - enter both giveaways):

Open to the US only. Giveaway ends on Monday, April 29th, at 12:00 a.m. Eastern time.

Giveaway #1 - first photo below:

Enter through Rafflecopter below.

Randomly selected winner will receive 1 pkg. of 6 loaf baking pans from the Festive Collection, 1 pkg. of 12 baking cups from the Blossom Collection, and 1 pkg. of 12 mini loaf baking pans from the Fine Check Collection. Winner will receive an email. If no response is received in 48 hours, another winner will be selected.

Giveaway #2 - second photo below:

Enter by becoming a follower of A Cup of Mascarpone's blog (join this site with google friend connect - top right section of blog), and leave a comment below with your follower name (current followers just indicate your current follower name).

Randomly selected winner will receive 4 pkgs. of 12 mini loaf pans, 1 pkg. of 12 baking cups, and 1 pkg. of 30 baking cups, colors and designs as shown in photo. This will come directly from A Cup of Mascarpone, and winner will be announced on my next blog post, and also on my Facebook page. If no response is received within 48 hours, another winner will be selected.

Top photo: Giveaway #1 - entering with Rafflecopter (giveaway from Welcome Home brands)

Bottom photo: Giveaway #2 - enter by becoming a follower of A Cup of Mascarpone's blog, and leave a comment below with your user name. (giveaway from A Cup of Mascarpone)

Disclosure: This giveaway is sponsored by Welcome Home brands. All opinions expressed are my own.

a Rafflecopter giveaway

Strawberry Mascarpone Dream Filled Cupcakes
Yield: 11 cupcakes (with Welcome Home Brand Stand Alone Cupcake Papers)

Ingredients:

for the cupcakes:
10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups cake flour (see Carol's notes below on how to make your own)
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened (1 1/2 sticks)

for the strawberry mascarpone buttercream filling and frosting:
reserved strawberry solids from cupcakes
8 tablespoons unsalted butter, softened (1 stick)
8 ounces mascarpone cheese (drained of any liquid in container)
2 1/4 cups confectioners sugar (a little extra, if needed, for frosting to reach a good consistency)

for the garnish:
11 tops from whole fresh strawberries

Create the Strawberry Mascarpone Dream Filled Cupcakes:

create the cupcakes:
1. Place oven rack in middle position and pre-heat oven to 350 degrees F. Place 11 Welcome Home Brands Stand Alone Cupcake Liners on a large rimmed cookie sheet, set aside.

2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 4 - 5 minutes. Place in fine-mesh strainer set over a small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve the strawberry solids for the filling/frosting. Bring juice to a boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup. This will take approximately 6 - 8 minutes. Remove from heat and whisk milk into juice until combined.

3. Whisk strawberry milk, egg whites, and vanilla in a bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter a final stir by hand with a rubber spatula.

4. Divide equal amounts of batter into each cupcake paper and bake until toothpick inserted in center comes out clean, 20 to 24 minutes, rotating pan halfway through baking. Cool cupcakes on pan on a wire rack for 5 minutes. Remove cupcakes from pan to wire rack, and cool completely, at least 2 hours. The cooled cupcakes can be wrapped with plastic wrap and stored at room temperature or in the refrigerator for up to 2 days. I prefer keeping mine in the fridge, since they become easier to core out centers and frost.

create the filling/frosting:
Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add mascarpone, and beat until combined, about 1 minute. Add reserved strawberry solids and pinch of salt and mix on low until combined, about 30 seconds. Refrigerate for 2 hours, or until ready to use, up to 2 days.

fill, frost, and garnish the cupcakes:
1. Remove the top 1/4, with greens and stems, of each fresh strawberry and set on paper towels to dry. This is done so the strawberries won't leak juice on the frosting. Set aside.

2. Using a cupcake corer/or apple corer, gently press and remove the center of the cupcake, push out the round from the corer, and repeat with each cupcake. It's perfectly ok to eat the rounds as you continue. ;)

3. Fill a disposable pastry bag with about 1/3 of the frosting and pipe in each hollowed out cupcake center. It's fine if it comes out the cored center, since you will be frosting the top in the next step.

4. Frost each cupcake with a small bent icing knife, or desired frosting utensil. Set a strawberry top on each cupcake for garnish. Serve. You can also refrigerate cupcakes for 2 days, and serve chilled or at room temperature. I prefer this delicious strawberry cupcake chilled.

Carol's notes:

If you don't have cake flour, or don't want to buy a whole bag of it, here is how to make your own, (which is what I always do): for each 1 level cup of all-purpose flour, remove 2 tablespoons of the flour, and add 2 tablespoons of cornstarch. For the 1/4 cup flour, remove 1 1/2 teaspoons flour, and add 1 1/2 teaspoons cornstarch. Put the 2 1/4 cups cake flour you have just made in a bowl and whisk to mix together. The primary difference in cake flour and all-purpose flour is the protein content. Cake flour is about 8% protein, where AP flour is about 10-11%. PLEASE use cake flour, and not AP flour for this recipe, for the excellent results it provides.

If you prefer, you can make approximately 12-14 regular cupcakes, or 2 cake layers. If so, prepare a regular size cupcake pan with paper liners, or 2 - 9" cake pans, and follow directions above adjusting cooking times as needed. The frosting recipe will be enough to frost the additional cupcakes, or the two layer cake.

Cupcakes adapted from a cake recipe from Cook's Country Magazine (June/July 2011 issue).
Filling/Frosting is a cup of mascarpone's own creation.

ultimate mac 'n' cheese with butternut squash & broccoli florets

2013-04-12T12:31:00.000-04:00

Happy Friday! I've heard lots of wonderful feedback from many readers who have been enjoying my best-loved healthy entrées, cooked during the regular course of my weekly meals. Today I have one of my brand spanking new creations! Since first making Ultimate Mac 'n' Cheese to taste-test for the first time in early March, I have now created it three times! Does that tell you how much I love it!

We all enjoy the comfort of digging into a big, beautiful bowl of steaming hot, baked macaroni and melting cheese, but tend to stay away to keep our waistlines semi in check! The recipe I'm bringing you will give the memories of that hard to resist comfort food classic - in a slimmed-down version that is authentic, creamy, and decadent!!! You will never think of macaroni and cheese as a stay away from food again. Let me know if you agree after trying it yourself! Oh, and with all the calories you're saving from this nutritious meal, definitely enjoy a class of wine with your serving. ;)

If you're new to a cup of mascarpone, here are my previous healthy entrées I've featured. They are sandwiched in between my delectable sweet and savory posts, and are all delicious! Just click the recipe name, and it will take you directly to the post.

Wishing you all a beautiful weekend!

Until next time...and "strawberry dream mascarpone filled cupcakes" (with a giveaway)...mangia! xox

Carol

Ultimate Healthy Mac 'n' Cheese with Butternut Squash & Broccoli Florets

Serves 8

Ingredients:

1 cup cubed butternut squash or 1/2 cup thawed frozen cooked butternut squash

1 cup steamed broccoli florets

3 cups multigrain elbow macaroni (cooked al dente)

5 tablespoons grated pecorino (divided: 3 tablespoons for topping and 2 tablespoons for mac 'n' cheese)

1/3 cup panko bread crumbs

1 teaspoon extra virgin olive oil

2 1/4 cups fat-free milk

3 tablespoons all-purpose flour

2 tablespoons light cream cheese (cut into chunks)

1 1/4 teaspoons salt

1/2 teaspoon dijon mustard

1 garlic clove, finely chopped

1/8 teaspoon cayenne

1 1/2 cups shredded low-fat sharp cheddar

Create the Ultimate Healthy Mac 'n' Cheese:

1. If using cubed butternut squash, bring squash and enough cold water to cover by 1 inch to boil in a small saucepan. Reduce heat, cover until squash is tender, approximately 15 minutes. Drain and transfer to a mini-food processor and puree. (or use 1/2 cup thawed frozen cooked butternut squash) Set aside. Steam broccoli florets, enough to yield 1 cup steamed, and set aside.

2. In a small bowl, mix together panko bread crumbs, 3 tablespoons pecorino, and evoo with a fork and set aside. Preheat oven broiler with rack in center of oven. Spray a 2 1/2 quart ovenproof shallow baking dish with nonstick spray.

3. Cook pasta, drain and set aside. In same pot, whisk together milk and flour until smooth. Add cut-up light cream cheese. Cook over medium heat, whisking, until mixture comes to a boil, 5 minutes. Whisk in salt, mustard, garlic, and cayenne. Reduce heat, and simmer, whisking until mixture thickens, 2 minutes. Remove from heat. Stir in sharp cheddar, pecorino, and squash until cheeses melt. Stir in pasta and cooked broccoli florets.

4. Pour into prepared baking dish. Sprinkle with topping. Broil until bubbling, 4-5 minutes. Let stand 5 minutes before serving.

Per serving (1 cup): 307 cal, 9 g fat, 39 g total carb, 5 g sugar, 4 g fiber, 19 g protein, 309 mg calc. Weight Watchers PointsPlus value: 8.

Carol's note:

Feel free to change up the broccoli florets in the Ultimate Mac 'n' Cheese, by adding in 1 tablespoon oil-packed sun-dried tomatoes, 1/2 cup finely chopped ham, 1/2 cup thawed frozen peas, 1 cup cooked lobster, or anything else you enjoy to the basic recipe!

Recipe adapted from Weight Watchers Magazine.

chocolate buttermilk & white chocolate chunk muffins

2013-04-04T14:56:00.000-04:00

I'm almost embarrassed to bring this delightful recipe to you. It's one of the easiest muffins I have ever created! Two bowls. A whisk. A spatula. A scoop. Standard pantry ingredients. How's that for simplistic? However...the lovely flavor is anything but ordinary: smooth, rich chocolate crumb - creamy, white chocolate chunks studded throughout - a crunchy, sweet crystallized topping!

My Chocolate Buttermilk & White Chocolate Chunk Muffins are part of the April Chocolate Party! April's secret ingredient to pair with chocolate is buttermilk. Thank you to Roxana, of Roxana's Home Baking, our charming host for the Chocolate Party each month. If you click on the little blue frog link at the bottom of my post, you will find other delectable recipes that have been brought to the party.

You're going to find these muffins moist and tender, (but not brownie dense,) making them perfect for breakfast or brunch, and of course, a marvelous afternoon snack! With a beautiful rise and muffin top, they embrace a "just right" sweetness. The buttermilk creates a complexity and wonderful depth to the chocolate crumb; and a dotting of buttery, white chocolate chunks adds a lovely, creamy texture. I decided to complete them by sprinkling turbinado sugar (a minimally refined, light brown colored, crystalline sugar) to the tops prior to baking. The result was a deliciously crunchy, naturally sweetened top, made even more special by baking them in the 4" diameter muffin cups.

Have I persuaded you to whip up a quick batch for your family this weekend? :} Serve warm from the oven, and you will be met with smiles and approval! ...and, in case you're wondering - they freeze beautifully!

Until next time...mangia! xox

Carol

Chocolate-Buttermilk White Chocolate Chunk Muffins

Yield: approximately 18 regular size muffins or 8 large muffins (like my photos)

Ingredients:

2 1/2 cups all-purpose flour

1 cup packed brown sugar

1/3 cup baking cocoa (I used Trader Joe's Unsweetened Cocoa Powder)

2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 1/3 cups buttermilk (see Carol's notes)

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

1 1/2 cups white baking chips (I used Ghirardelli Premium Baking Bars and cut into chunks)

turbinado (raw sugar) for sprinkling on tops (this is my addition, optional - but highly recommended!)

Create the muffins:

Preheat oven to 400 degrees F.

Spray or grease muffin pan(s) or line with cupcake/muffin papers. I used 8 free standing 4" diameter baking cups from Welcome Home brands set on a cookie sheet. You can also use a muffin tops pan.

In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips or chunks.

Fill your choice of prepared muffin pan/paper cups - three-fourths full. If desired, sprinkle with turbinado sugar for a crunchy coated top. Bake at 400 degrees for 14 - 17 minutes or until a toothpick inserted near the center comes out clean. Don't over bake. Cool 5 minutes in pan before transferring to wire rack. Best served warm, but also delicious at room temperature.

Carol's notes:

If you don't have buttermilk, make your own - which is what I always do. For this recipe, with a 2 cup measuring cup, squeeze 1-1/3 tablespoons lemon juice in it. Pour your milk in the measuring cup up to 1-1/3 cups. You can use non-fat, low-fat, or whole milk. (I used whole since I had some on hand for another recipe.) Let it sit for about 3 minutes, and it will become acidic and curdled. That's it!

If using the Ghirardelli Premium Baking Bars, it will take three 4 ounce bars - cut into chunks. If you prefer to use white baking chips, I always get the best results from Ghirardelli.

Adapted, with my own touches, from Taste of Home.

barefoot contessa's spring green risotto

2013-03-29T13:46:00.000-04:00

For those of you who have been following my blog for a while, I've confessed on many occasions that I'm obsessed with cookbooks. I can sit for hours reading recipes, looking at beautiful photos, and dreaming of how to improve my food styling skills. Barefoot Contessa's (Ina Garten) cookbooks are among my favorites. I adore not only her cookbooks, but also her show on Food Network. She makes one feel that they can create as beautifully as she does, with her simplistic explanations; yet, creations that are consistently lovely and sophisticated. Cooking aside, I can't get enough of her and Jeffrey's genuine, sweet, flirtatious kindness for one another.

Spring Green Risotto is one of my many favorites of Ina's. When I first discovered this recipe, it was the mascarpone incorporated in it, that jumped out at me. New to mascarpone in risotto, I thought how perfectly creamy it would make it, and it does not disappoint! Lemon juice and zest balance the mascarpone nicely, so no need to think the mascarpone will diminish any of the risotto's savory flavor.

A beautiful, spring green color palette of vegetables highlight this delicious risotto. Each vegetable's complex flavor compliments the other, to superbly come together and create one of the most delightful risottos you'll ever taste! Spring Green Risotto's versatility makes it divine as a vegetarian dinner entrée, but just as wonderful as a side next to your favorite fish, meat or poultry. Should I mention how marvelous it would be added to your Easter menu - instead of the normal scalloped potatoes?! :)

Wishing all my readers a beautiful weekend, and a Happy Easter!

Until next time...mangia! xox

Carol

Barefoot Contessa's Spring Green Mascarpone Risotto

servings: 4 dinner or 6 appetizer/sides

Recipe adapted from Barefoot Contessa Back to Basics

Ingredients:

1 1/2 tablespoons good extra virgin olive oil

1 1/2 tablespoons unsalted butter

3 cups chopped leeks, white and light green parts (2 - 3 leeks depending on size)

1 cup chopped fennel (video on how to prepare fennel in Carol's notes)

1 1/2 cups arborio rice

2/3 cup dry white wine

4 - 5 cups simmering chicken stock

1 pound thin asparagus (cut diagonally in 1-1/2 inch lengths - discard the tough ends)

10 ounces frozen peas, defrosted (see cook's tip about peas in Carol's notes)

1 tablespoon freshly grated lemon zest (2 lemons)

kosher salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese

1/2 cup freshly grated parmigiano-reggiano, plus extra for serving

3 tablespoons minced fresh chives, plus extra for serving

Create the Spring Green Mascarpone Risotto:

Heat the evoo and butter in a large sauté pan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, blanch the cut asparagus in boiling, salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the parmigiano-reggiano and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and parmigiano-reggiano.

Carol's notes:

Here is an excellent, short video from myrecipes.com on how to prepare fennel. This isn't a commonly used everyday vegetable, so thought it would be helpful to see how simple it is to do. You will need to go one step further and chop the fennel after it is sliced in the video. Be sure to save your fronds for garnish! The video is located here.

Did you know fresh peas flavor deteriorates in only one day after picking? So unless you are using them in 24 hours, a better choice is to use frozen peas in recipes. -A great cook's tip from America's Test Kitchen.

meyer lemon ricotta pancakes with macerated strawberry coulis

2013-03-22T16:12:00.001-04:00

It's Friday, but not just any Friday. This lovely, sunny, freezing cold Friday in late March contains twelve hours of college basketball - and all weekend long too! The remote control needs to stay close as I write my post, to surf four different games on four different channels, happening all at once. Absolutely love March madness!!! With a son and daughter involved in multiple sports through school, and then both Virginia Tech graduates, I've been a sports fanatic forever. I lived for their games, and when they were in college, made any excuse to visit and tailgate with them on weekends for Hokie football games. Since my adorable niece and brother-in-law are both IU grads, the Hoosiers are my sentimental favorite, and team on my bracket sheet to go all the way!

All right, for those of you who couldn't care less about basketball, I'll move on to why you stopped by - for some absolutely, positively incredible pancakes, not to mention the coulis! I'm not bragging - just saying. These have become my favorite pancakes of all time. When I made them again recently for my blog, I ate the first one off the griddle, (as usual, to make sure they taste good - smiling) always feeling like Julia Roberts in Pretty Woman - when she uses her hand to take the pancake off the elegant silver tray, and stuffs it in her mouth! Love that scene!

Perfect for Easter, a spring or summer brunch, and of course dinner, you are going to love these meyer lemon ricotta pancakes, and their quintessential strawberry coulis! Created especially for the divine strawberry sauce, to savor the pancakes myriad of flavors, please don't ever pour a heavy maple syrup over them. That would be like a sin! ;) Light and fluffy in texture, ideally sweetened, fruity and refreshing, I can't say enough about them. Yes, they do take a bit longer than making regular old pancakes from a box, but so worth your time. Just pour yourself a cup of hot coffee, (or a mimosa) put on an apron, and enjoy creating! Give them a try, and let me know if you agree.

Until next time...mangia! xox

Carol

Almost forgot to tell you: I now have a handy-dandy pinterest button that appears at the top right of each photo, when you hover with your mouse. You can "Pin it" directly from the photo to pinterest now, just by clicking the button. I was so excited to figure out how to add this to my blog! It's the little things... ;)

Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis

Serves 4

Ingredients:

for the macerated strawberry coulis:

1 quart strawberries, hulled and quartered (1+1/2 pounds or 4 cups quartered)

1/2 cup sugar

1/2 cup orange juice

for the pancakes:

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt, plus a pinch for egg whites

1 heaping teaspoon baking powder

4 eggs, separated

1 heaping cup ricotta cheese

3/4 cup milk

2 meyer lemons, zested and juiced

butter, for cooking the pancakes

powdered sugar, for dusting

Create the Coulis:

Toss the quartered strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.

After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and set aside until ready to use. (If you don't have a food processor, or mini processor, a potato masher will work fine.)

Create the Pancakes:

Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk, lemon zest and lemon juice, and mix until it comes together. Make a well in the dry ingredients, add the wet ingredients to the well, and whisk until well combined and uniform throughout.

Preheat a griddle.

In another bowl, using an electric mixer, beat the egg whites with a pinch of salt until they form stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.

Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Ladle about 1/3 cup (or desired size) batter onto the prepared griddle. When the top of the pancake is full of holes, (like bubbles have risen to the surface and burst,) the pancake is ready to flip. Flip the pancake and cook until the bottom is golden brown.

Remove the pancakes from the griddle to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.

OMGoodness - delicious!!!

Carol's notes:

You can adjust the sugar in the pancake batter back to 1/2 cup, if you prefer them less sweet. If the batter is too thick, add extra milk, a little at a time.

I cook them on a cast iron griddle, because I adore the old-fashioned look and results of the pancakes, but feel free to use your griddle of choice.

To prepare the strawberries - I feel like an advertisement here, but one of my favorite new gadgets I bought last year, is a strawberry huller. I picked it up at the Williams-Sonoma outlet store for almost nothing, and don't know how I ever managed without it. It removes the leaves and stems at the same time, and almost the entire strawberry remains. It's this exact one found here, and is definitely worth the money. It can be found at many other locations. I've used it for hundreds of strawberries since buying it!

This lovely recipe was adapted from Anne Burrell.

- beautiful, sunny meyer lemons -

caramel chocolate chip cake

2013-03-19T15:55:00.000-04:00

Yesterday it snowed here in Northern Virginia. As usual, the meteorologists didn't get it right, it was supposed to be rain. We went the entire winter with no measurable snow, and now we've had two storms in March. The best thing about March snow storms? They are gone the following day. You can enjoy the immense beauty a new fallen snow brings, knowing it will melt so quickly that you never have to go through those dirty snow changes, the colder winter months possess.

Born and raised in Saratoga Springs, New York, and spending my first year of marriage in Syracuse, and then six years in Vermont, I am totally used to huge snow storms. We've even had several whopper snow storms in Virginia since moving here in the early eighties. It always amuses me how people panic over the mention of snow now. You go to the grocery store, and the shelves are bare. Toilet paper gone? Why? Does snow cause one to have to use the bathroom more?

When I was growing up, my sister, brothers and I spent hours out in the snow...usually building snow forts and tunnels in the huge snow banks on the sides of the neighborhood streets. When we would come inside at the end of the day, we couldn't wait to see what my mother had baked. For some reason on snow days, it was usually a cake. Never fancy, but always delicious, with a warm, cozy feeling. With rosy, cold cheeks, numb fingers and toes, the smell of the cake entering the house, made you forget the shivering chills remaining from a long day of working on our unique snow homes.

My Caramel Chocolate Chip Cake is reminiscent of those memorable days. Today is National Chocolate Caramel Day in the foodie world, and caramel is also the ingredient paired with chocolate for my March Chocolate Party Baking Group theme, hosted by my friend Roxana of Roxana's Home Baking. What an ideal day to post this delicious, southern favorite! This is my contribution; however, be sure to view all the other wonderful entries by clicking the link at the bottom of my post.

The divine, rich caramel frosting, develops an incredible thin, crystalline crust - still boasting a creamy, silkiness next to the lovely yellow cake. The addition of buttermilk gives the cake a tangy deliciousness which balances perfectly with the usual "too much sweetness" of a caramel cake. The moist, tender crumb of the cake is still not too fragile, so stands up well to the thick frosting. One word of caution - you must work quickly icing the cake, since the frosting begins to form its crystalline layer in about five minutes. Mini chocolate chips add the final touch to each scrumptious bite of this Caramel Chocolate Chip Cake. I decided to give the cake a little twist by using two rectangle biscotti pans, rather than the normal round cake pans. I loved the cake loaf outcome!

Until next time...mangia! xox

Carol

Yesterday's unexpected beautiful blanket of snow at the entrance to my neighborhood.

Caramel Chocolate Chip Cake

Serves 10 - 12

Ingredients:

for the cake:

1/2 cup buttermilk, room temperature

4 large eggs, room temperature

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened

1 cup mini chocolate chips {a handful additional for garnish, optional}

for the frosting:

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

2 cups packed dark brown sugar

1/2 teaspoon salt

1/2 cup heavy cream

1 teaspoon vanilla extract

2 1/2 cups confectioners sugar, sifted

Create the Cake:

1. Adjust oven rack to middle position and heat oven to 350 degrees F. Grease and flour (or use non-stick baking spray) two 9" round cake pans or two 12" x 5-1/4" rectangle biscotti pans, just like the ones found here. Whisk buttermilk, eggs, and vanilla in large measuring cup. Put flour, granulated sugar, baking powder, baking soda, and salt into bowl of electric stand mixer and whisk ingredients together with a hand whisk. With paddle attachment, beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds. On low speed, mix in the one cup of mini chocolate chips.

2. Scrape equal amounts of batter into prepared pans and bake until golden, and toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.

Create the Caramel Frosting:

1. Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, 4 to 8 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Remove from heat, and whisk in vanilla.

2. Transfer hot frosting mixture to bowl of stand mixer and, with electric mixer on low speed, gradually mix in confectioners sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.

Assemble the Caramel Chocolate Chip Cake:

1. Place 1 cake round/rectangle on serving plate. Spread 3/4 cup frosting over cake, then top with second cake. Spread remaining frosting evenly over top and sides of cake. Garnish with additional mini chocolate chips, if desired.

Recipe Source {with slight change}: America's Test Kitchen

Carol's note:

The addition of the mini chocolate chips is optional. The cake is just as lovely on its own.

stuffed cabbage casserole

2013-03-14T17:29:00.000-04:00

Green cabbage. Let me count the benefits! Ok, with St. Pat's Day on Sunday, you can obviously see my cabbage wasn't slow cooked with corned beef, simmering in a rich, stout beer. Although cabbage cooked that way is without a doubt delicious - if you're looking for a scrumptious, healthy, nutritious option, and adore cabbage, {as I do} - I've got a savory dish you are going to love! You will think you're eating a stuffed cabbage roll, without all the work.

In my ongoing effort to bring you some of my healthy and nutritious creations sandwiched between a parade of divine sweets, this dish is another favorite of mine. A bit newer to my repertoire then some of my other creations, I've been making this over the last year or two, with delight every time. I love when I can divide up portions, freeze some, and eat the others over the entire week. This recipe fits the bill!

Loaded with fiber, and antioxidant benefits - cabbage is fully packed into this layered casserole. A great low-cal option, one cup of cooked cabbage contains only 33 calories. Did you know cabbage is also an excellent source of vitamin C? Yep! - more vitamin C than the amount found in oranges. In combination with all the other smart choices found in this lovely dish, Stuffed Cabbage Casserole is a perfect addition to your healthy menu!

Since the nutritional benefits of cabbage are found more by steaming, the sauté method used in this recipe is very similar. When sautéed in a touch of olive oil, the cabbage takes on a delectable sweetness, which is so darn good! If you sauté too much cabbage to fit into the casserole, don't worry, just put it in a bowl and enjoy later in the week. I actually cook more on purpose, just to have a nice size sautéed bowl of cabbage deliciousness later in the week!

By the way, you don't have to be eating healthy to enjoy this casserole. That's just an added benefit. :} Have a beautiful weekend! Happy St. Patrick's Day!

Until next time...when I bring you a Caramel Chocolate Chip Loaf Cake for National Caramel and Chocolate Day {yes, a national day in the foodie world, reserved just for caramel and chocolate!}...mangia! xox

Carol

Stuffed Cabbage Casserole

Serves 8

Ingredients:

2 cups cooked brown rice

1 large head green cabbage, coarsely chopped {approximately 3 1/2 pounds chopped}

2 tablespoons {more or less} extra virgin olive oil, divided

salt and freshly ground pepper, for seasoning the meat and cabbage to taste

1 pound lean ground beef {I use Laura's Lean Ground Sirloin, 96% Lean, 4% Fat}

1 large onion, chopped

1 tablespoon minced garlic

1/2 teaspoon dried thyme

1 1/2 teaspoons paprika

1 - 14.5 ounce petite diced tomatoes {I use Muir Glen Organic Fire Roasted Petite Diced Tomatoes}

1 - 15 ounce tomato sauce {I use Muir Glen Organic Tomato Sauce, no salt added}

1/4 cup water {just enough to rinse out the tomato sauce can}

canola or olive oil cooking spray, for your baking dish or pan

2 cups low-fat shredded cheese {I use Sargento 4-cheese Italian blend}

Create the Stuffed Cabbage Casserole:

1. Preheat oven to 350 degrees F, with oven rack positioned in center of oven.

2. Cook rice according to package directions, enough to yield 2 cooked cups.

3. While rice is cooking, cut cabbage in half, cut out the core, and remove any wilted outer leaves. Coarsely chop. Heat about 1 tablespoon evoo in a large saute pan or dutch oven with lid, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season the cabbage while cooking with salt and freshly ground pepper to taste. Set aside when done.

4. Heat 1 - 2 teaspoons evoo in a large frying pan {amount will depend on how lean your ground beef is}. Add ground beef and cook until nicely browned, crumbling as it cooks. Remove from pan and set aside in a bowl.

5. In the same frying pan, add a little more evoo, if needed. Add the chopped onion and cook over medium heat until translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook approximately 2 minutes more. Add the diced tomatoes with juice, tomato sauce, and ground beef. Fill the tomato sauce can with about 1/4 cup water, swish to rinse can, and add to the pan. Let the mixture simmer until it's hot and slightly thickened, about 15 - 20 minutes. Last step, stir in and combine the 2 cups of cooked rice.

6. Spray a large glass 13" x 10" casserole dish, or a 12" cast iron pan, with non-stick spray. Layer half the cabbage onto bottom of casserole dish or cast iron pan. Using the back of a spatula, press down the cabbage to slightly compress. Layer half the meat mixture on the cabbage, the other half of the cabbage mixture, slightly compressing once again, and finish off with remainder of the meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is hot and heated thoroughly.

7. Remove the foil and sprinkle the cheese over the top. Bake uncovered an additional 10 minutes, so the cheese begins to melt. Keeping the casserole in the center of the oven, turn on the broiler, and broil just until the cheese becomes slightly browned. Serve hot.

8. The casserole keeps nicely in the refrigerator, covered tightly with plastic wrap, for one week, or can be frozen.

Adapted from Kalyn's Kitchen.

lemon, olive oil & ricotta cake with lemon glaze

2013-03-08T20:07:00.000-05:00

This lovely Italian cake obviously isn't the caramel loaf cake promised in my last post. After our week filled with cloudy days and snow, {yes, we actually got our first snow of the entire winter on Wednesday!} I wanted to post something that exuded sunshine and spring! ...and gosh, do I love lemon! The caramel loaf cake is waiting patiently in the wings to show itself later this month. Speaking of spring, a beautiful bouquet of tulips, one of my absolute favorite flowers flooding the entrances of all the local markets, found a way into my grocery cart and happily came home with me - begging to be aligned next to the delightful lemon, olive oil & ricotta cake. I cheerfully obliged!

All I have to say is thank goodness I was meeting a girlfriend for dinner the day I created this divine cake. Other than the slices I cut for photographing, I brought the remainder for my friend and her husband to enjoy. I seriously couldn't have resisted it, had it been left in my house.

Fresh and light, with a slight lemon tartness, this cake is the ultimate accompaniment to the end of any meal. It would be wonderful any time of the year, ideal for Easter, and just as nice for a warm evening out on the deck, with a glass of chilled white wine. A hint of fruity extra virgin olive oil, extremely moist from the creamy ricotta cheese, and perfectly sweetened with lemon glaze, you'll want to serve this Italian charmer often!

Until next time...mangia! xox

Carol

Lemon, Olive Oil & Ricotta Cake with Lemon Glaze

Ingredients:

for the cake:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 large eggs, separated

1/2 cup granulated sugar

finely grated zest of 2 lemons

1/3 cup extra virgin olive oil

1 1/2 tablespoons whole milk

3/4 cup of ricotta cheese {I used part skim}

1/4 cup fresh lemon juice

3 1/2 tablespoons unsalted butter, melted

a small amount of butter, softened, for buttering the pan

for the glaze:

1 cup of confectioner's sugar

1 1/2 tablespoons of fresh lemon juice {or limoncello}

confectioner's sugar for dusting on top {optional}

Create the Lemon, Olive Oil & Ricotta Glazed Pound Cake:

1. Preheat the oven to 325 degrees F. Line the bottom of a removable bottom quiche/tart pan with parchment paper, lightly butter the pan, and the paper. I used a quiche/tart pan that measured 8" across the bottom, and 10" across top, with a 2 1/8" height, like this one here. I loved the presentation it made. You can also use an 8" - 9" round cake pan, or anything similar. Just remember to adjust cooking times accordingly.

2. In a bowl, sift together the flour, baking powder, and salt.

3. In the bowl of an electric stand mixer, combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, 3 - 4 minutes. Allow to sit.

4. In a separate bowl, with an electric hand mixer, whisk the egg whites until they form stiff peaks. Set aside.

5. In another bowl, hand whisk together the evoo, milk, ricotta cheese, and lemon juice. Slowly drizzle the oil mixture into the egg mixture in the electric stand mixer, while the mixer is running. Reduce the speed to low, and now add the flour mixture, and mix just until combined. Drizzle in the butter, and mix just until combined.

6. Remove the mixing bowl from the stand mixer, and fold in the stiff egg whites.

7. Pour the batter into the prepared baking pan. Bake, rotating the pan after 25 minutes. Bake until the top of the cake is golden, the center bounces back when touched, and a toothpick inserted in the center comes out clean - approximately 40 - 45 minutes.

8. Remove from pan after about 10 minutes, and cool enough to touch. Let it cool completely on a wire rack.

9. While the cake is cooling, prepare the glaze. Combine the lemon juice, or Limoncello, with the powdered sugar until completely smooth, and combined. Adjust the consistency to how you like it...thinner, add more lemon juice...thicker, add more powdered sugar. Place the cooled cake on a serving plate, and pour the glaze over the cake and let it set up {at least 30 minutes} prior to slicing. I kept the glaze a little on the thicker side and spread it just to the edge of the scallops on the cake. If desired, dust a small amount of powdered sugar over the top.

Adapted from The Brooklyn Ragazza.

Don't forget - spring forward this weekend!!!

risotto ai mirtilli {blueberry risotto}

2013-03-01T18:19:00.000-05:00

March 1st. Didn't we just celebrate the new year yesterday?! The month isn't exactly coming in like a lion, but it's a cool, cloudy, dreary day, nonetheless. The weather report this morning was calling for a "possible" snow storm next week. We haven't had any measurable snow all winter here in Northern Virginia, so wouldn't it be typical to get our first storm when spring is preparing to show itself! Last year, the same scenario took place. My early spring, bright yellow forsythia shrubs, blanketed in a gorgeous pure white, bowing over from the snow's weight...were the prettiest sight ever!

It's days like today, that lend their way to a lovely, savory dish. Risotto ai mirtilli fits the part perfectly. With our grocery stores beginning to bloom with fresh, farmer's market like bins of fruits and vegetables, what better way then to have a comforting, creamy dish of risotto - filled with lovely, plump blueberries, bursting with nutrients and flavor! {side note: another risotto filled with some of those vibrant green spring veggies is coming soon as well!}

Before launching my blog last July, I was in the planning stages for several months beforehand. While searching for new and unique creations, I came across this divine recipe that fit my blog's concept of "sweet and savory creations, inspired by lovely, fresh ingredients." It was from my Italian blogging friend Barbara, of cucina di Barbara. The recipe is quite simple, with very few ingredients. Coming together from the delightful flavors and textures of parmigiano-reggiano and montasio, a crisp, fruity, dry white wine, and the sweet/tart flavor of the blueberries - is all this delicious dish takes. Excellent when fresh blueberries are starting to hit markets from now through summer, makes it a two season favorite of mine. When the blueberries begin to burst in the final stage of cooking, changing the pale white risotto to flecks of violet-blue color, it creates the most beautiful, enjoyable plate!

Until next time...and a scrumptious, caramel loaf cake...mangia! xox

Carol

Risotto ai Mirtilli {Blueberry Risotto}

Servings: 4 as a main meal or 8 as a side

Ingredients:

1 1/2 cups arborio rice

4 - 5 cups vegetable stock

1 large onion, chopped

3 cloves garlic, finely chopped

3 tablespoons extra virgin olive oil (2 for cooking, 1 reserved to add at the end)

1/2 cup white wine (I've used Pinot Grigio and Chardonnay, and prefer Chardonnay)

4 tablespoons freshly grated parmigiano-reggiano, plus extra for garnish

1/3 cup freshly grated montasio cheese

1 cup fresh blueberries, plus 1 cup extra for garnishing

salt and freshly ground pepper to taste

Create the Risotto ai Mirtilli {Blueberrry Risotto}

In a large saute pan, heat 2 tablespoons of evoo over medium heat, add in the chopped onion and garlic until tender, approximately 3 minutes. Add the rice and stir together with the oil, onions, and garlic until it become glossy, about 1 minute. Once glossy, stir in the white wine, stirring constantly, until it is absorbed. Add the vegetable stock, 1 ladle at a time, waiting for the stock to be absorbed before adding the next ladle, stirring continuously.

When the risotto is nearly done, and you are adding your last ladle of stock, add the 1 cup of blueberries at the same time. When the last ladle of stock is absorbed, the risotto creamy, and some of the blueberries have begun to burst, stir in the remaining 1 tablespoon of evoo, the parmigiano-reggiano, and montasio and remove from heat.

Serve hot, garnished with extra blueberries and a sprinkling of parmigiano-reggiano. Mangia!!!

Recipe adapted from cucina di Barbara.

carrot & apple cinnamon streusel muffins

2013-02-20T16:56:00.002-05:00

I have to pass through the bakery in Wegmans every time I head to the deli to buy my favorite "Just Turkey" meat. The Just Turkey is used to create my favorite tortilla roll ups with slivers of sweet red peppers, cucumbers, sprouts and baby greens. Just Turkey, the real name, is exactly what it implies...just turkey. No additives, no salt, just like you shaved it off a turkey breast. Since I buy it in small amounts every couple days to get it as fresh as possible, passing the bakery each time, I continued to spot a whole wheat carrot & apple muffin that was calling my name.

I usually don't buy baked goods, only because I obviously enjoy baking and creating my own, but I was so thankful I finally gave in. This wasn't one of the huge bakery size muffins, it was a normal size, and the simple name just sounded appealing, and even healthy to me. It had a streusel topping, but not a heavy, chunky, floury type. It was a crumbly, light, cinnamon streusel. The muffin was delightful! On my following trip to Wegmans, I bought another one...this time to pull apart and examine! :) I had to figure out everything that went into this divine morning muffin, because I was now on a mission to make my own. I did manage to eat my examination, it definitely did not go to waste!

My evaluation of the muffin revealed carrots, apples, currants, coconut and walnuts. I already knew it was whole wheat flour from the name. I stacked up my whole grains and muffin baking cookbooks, and began my search for something comparable that I could tweak with those ingredients. I had a fabulous carrot cake recipe that I've been making for 30 years, so knew if all else failed, I could use that with modifications.

It didn't take me long to find an almost identical muffin from King Arthur Flour Whole Grain Baking cookbook. The popular Morning Glory Muffin popped right off the pages at me, full of all the good, healthy ingredients I was looking for. The one I loved so much from Wegmans had all the ingredients chopped and grated very small, so that's exactly what I did for mine. Theirs incorporated currants rather than raisins, so I followed suit. With a couple modifications, I had my muffin!

The finished product...incredible, surpassing the muffin I was trying to emulate! Moist, delicate, full of fruit, nuts and veggies, lightly sweetened, and the addition of the cinnamon streusel topping was perfection!

I have to admit, these muffins did not go to any of my taste testers, and weren't given away either. I individually bagged each one and froze them all for myself! When ready to have one, I just take it out of the freezer a couple hours ahead of time, and it's like a fresh baked muffin each time. A bit selfish, I know, but my Carrot & Apple Cinnamon Streusel Muffins were just too good. Next batch, I'll share...promise! ;)

Until next time...mangia! xox

Carol

Carrot & Apple Cinnamon Streusel Muffins

Yield: 1 dozen muffins

Ingredients:

for the muffins:

1/2 cup zante currants

2 cups traditional whole wheat or white whole wheat flour

1 cup brown sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups carrots, grated

1 large tart apple, peeled, cored, and grated (I used a Honey Crisp apple)

1/2 cup sweetened shredded coconut

1/2 cup finely chopped walnuts

1/3 cup sunflower seeds or wheat germ (optional)

3 large eggs

2/3 cup canola oil

1/4 cup orange juice

2 teaspoons vanilla extract

for the cinnamon streusel topping:

1/2 cup flour

4 tablespoons sugar

1 3/4 teaspoons cinnamon

4 tablespoons butter

Create the Carrot & Apple Cinnamon Streusel Muffins

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake papers and lightly coat the insides of the papers with nonstick spray. (See Carol's notes below.)

Put the currants in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe. Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl. Stir in the carrots, apple, coconut and walnuts. (Add sunflower seeds or wheat germ if using. I did not use either.) In a separate bowl, beat together the eggs, oil, orange juice and vanilla. Add to the flour mixture, and stir until evenly moistened. Drain the currants and stir them in.

Add all the streusel topping ingredients in a food processor or mini-prep processor. Pulse until crumbly. You can also use a fork or your fingers and "smoosh" all the ingredients together in a bowl until crumbly. I used a Cuisinart mini prep processor, which works perfectly for this small amount.

Scoop the batter evenly into the prepared muffin tin or cupcake papers, leaving enough room to add the streusel topping. They'll be almost full, that's ok. (See Carol's notes below.) Add 1 tablespoon of streusel topping to each muffin. Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes. Don't overbake. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then remove and finish cooling on a rack.

Carol's notes:

If interested - for the muffin cups I used Welcome Home Brands free standing pleated muffin cups. They are a little larger than regular pan size muffins, so I made only 11 muffins, rather than 12 - and no pre-greasing or spray coating is necessary. I filled them approximately 3/4 full, then added the streusel. They are free standing, so I sat them on a rimmed cookie sheet in the oven to bake. I purchased them at Wegmans, and also found them online at Amazon. I love these things! They have a great rustic, professional bakery look! I also used the bread loaf pans in my Copycat Starbucks Gingerbread Loaf post found here.

If you don't like coconut, use drained crushed pineapple instead.

Bake a day ahead, they're even better the next day after all the good ingredients marry!

Recipe source: King Arthur Flour Whole Grain Baking Cookbook (with slight modifications)

lentil and sausage soup

2013-02-12T16:25:00.000-05:00

The weather recently in Northern Virginia has bestowed itself to beautiful late afternoon brisk walks. There is nothing more invigorating than a walk in sunny, cool temperatures, bundled up with hat, scarf and gloves, only to shed them before returning home, knowing you got in a good heart-pumping walk.

When I walk back in to the house, there is nothing better than to have a wholesome and healthy dish waiting for me. Keeping with my promise in the mid-January post for my Pizza-fied Chicken, assuring to bring some of my favorite "good for you" recipes in between delectable sweets and savories, I'd like to introduce you to one of my favorite healthy, hearty soups. Lentil and Sausage Soup is easy to prepare, totally delicious, and extremely satisfying...with a major dose of benefits from lentils!

Lentils, a cute little member of the legume family, are one of my favorite foods to add into soups, salads, or as a lovely bed for a piece of grilled chicken or salmon. Besides these little gems being loaded with cholesterol-lowering fiber, they are high in protein and low in fat. Your heart will love you for the nutrients they provide...your digestive system will be thanking you daily, and to top it off - the soluble fiber in lentils also help stabilize blood sugar levels! So who can argue with adding lentils to your diet?

The turkey kielbasa adds a wonderful spiciness and seasoning to this soup; however, if you want to keep it strictly vegetarian, you can easily omit the sausage, and add in a few of your favorite herbs or spices for a little kick of extra flavor. I use half chicken and half vegetable broth, but you can keep it all vegetable broth, as well.

I've been creating this scrumptious soup for several years...and never tire of it. I'm confident you will enjoy it too! If 8 - 10 servings are too many for you...freeze individual portions to take out for lunch or dinner on another day. This is exactly what I always do. ...and by the way, you don't have to be eating healthy to love this soup!

Before I close, funny story for you herb connoisseurs who are wondering why I have mint leaves in my soup. I like buying the little organic live herb plants in Wegmans when I need fresh herbs for cooking or garnish. I reached in the group of parsley plants, for the prettiest one. When I got it home, I put it up to my nose, and realized immediately it wasn't parsley! I didn't want it to go to waste, so it was used to garnish my soup anyway. :)

Until next time...and some absolutely lovely Carrot and Apple Cinnamon Streusel Muffins...mangia! xox

Carol

Lentil and Sausage Soup

Serves 8 - 10

Ingredients:

2 tablespoons extra virgin olive oil

1 pound of carrots, sliced

1 large onion, diced

4 large cloves garlic, minced

14 ounce package Jennie-O or Hillshire Farms Turkey Kielbasa, thinly sliced

2 1/2 cups brown lentils, picked over and rinsed or Trader Joe's Ready to Eat Steamed Lentils, 17.6 ounces, found in the refrigerated section, (which is what I use)

32 ounce box of low-sodium fat-free chicken broth

32 ounce box of low-sodium fat-free vegetable broth

2 - 14 1/2 ounce cans of diced tomatoes

salt and ground pepper to taste

Create the Lentil and Sausage Soup:

Heat the oil in a large saucepan (5 quart or larger) over medium heat. Add the carrots, onion, and garlic. Cook, stirring frequently, until softened, about 8 minutes.

Add the kielbasa, lentils, and broth; bring to a boil. Reduce the heat and simmer until the lentils* and carrots are tender, about 30 - 45 minutes. *If using Trader Joe's Ready to Eat Lentils, add the lentils with the tomatoes in the following step.

Stir in the tomatoes, salt and ground pepper. Simmer until heated through, about 10 minutes longer. I personally like to let the soup simmer for a longer period, so all the flavors have time to meld together nicely, but this is not necessary.

Recipe adapted, with Carol's modifications, from Weight Watcher's Momentum Cookbook.

Carol's note:

The baguette slices in the photos are from a whole grain baguette loaf. I diagonally sliced it, brushed it with a slight swish of extra virgin olive oil, set it on a baking sheet placed in the center of the oven with broiler turned on, lightly toasting each side. Perfect accompaniment to the Lentil and Sausage Soup!

the pioneer woman's best chocolate sheet cake

2013-02-07T10:28:00.000-05:00

Classics. Is there anything better? I worked with a woman during the 90's that would bring a Texas Sheet Cake to every single get together. Not because that was all she knew how to bake, but because it was always requested...and every morsel on that huge sheet cake pan always disappeared! I have never forgotten that cake, although over the years for some reason never created it - until a couple years ago.

Being obsessed with kitchen gadgets and cookbooks, I decided it would be nice to start collecting cookbooks for my daughter when she started grad school. She loved watching the food network, and dabbling in her apartment kitchen during downtime, so thought it would be a gift she would enjoy, even more in years to come. For Christmas 2009, I bought her the newly released, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. While browsing through the beautiful book, so fascinated with Ree Drummond's story and the book's lovely photos, I knew immediately Kelly was going to love the easy, classic, comfort food recipes. Then I turned the page to find Chocolate Sheet Cake, which is aptly named "The Best Chocolate Sheet Cake. Ever." on her blog. So excited thinking back to the Texas Sheet Cake we enjoyed at all those work parties so many years earlier, I immediately wrote down the recipe before wrapping the book and placing it under the tree for Kelly. Confession from a cookbookholic: I eventually purchased the book for myself too! :)

The Pioneer Woman's Chocolate Sheet Cake recipe came to my mind immediately when the ingredient to be paired with chocolate was announced for the February Chocolate Party I'm involved in. Chocolate with Chocolate...how perfect is that for February!

This mouthwatering cake is very easy to create with basic ingredients that we all have on hand in our kitchens. It's one of those incredibly rich and moist cakes, that you will pick up every last crumb with the back of your fork. Enhancing the top of this delicious cake is an irresistible, smooth and creamy layer of chocolate pecan frosting. The pecans can be omitted, if you wish. Be sure to pour the frosting over the warm cake. Very little, if any, spreading is needed, since the hot out of the oven cake will do most of the work for you.

Quoting Ree Drummond, "cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever." :)

Until next time...and a lovely, savory, healthy Lentil and Sausage Soup recipe...mangia! xox

Carol

The Pioneer Woman's Best Chocolate Sheet Cake

Serves 24 {this recipe can easily be cut in half to serve 12}

Ingredients:

for the cake:

2 cups all-purpose flour

2 cups sugar

1/4 teaspoon salt

1/2 pound (2 sticks) butter

4 heaping tablespoons cocoa (I used Hershey's Special Dark Cocoa)

1 cup boiling water

1/2 cup buttermilk (see Carol's notes)

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

for the frosting:

1/2 cup finely chopped pecans (optional)

13/4 sticks butter

4 heaping tablespoons cocoa (again I used Hershey's Special Dark Cocoa)

6 tablespoons milk

1 teaspoon vanilla extract

1 pound (minus 1/2 cup) powdered sugar

Create The Best Chocolate Sheet Cake

for the cake:

Pre-heat oven to 350 degrees F. Lightly spray a 13" x 18" sheet cake pan and set aside.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir together for a moment to cool the chocolate.

In a bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Stir buttermilk/egg mixture into flour/chocolate mixture and stir until smooth. Pour into prepared sheet cake pan and bake for 20 minutes.

for the frosting:

While cake is baking, make the icing. You will be pouring it over the warm cake.

Melt butter in a saucepan over medium heat. Add cocoa powder, stir until smooth, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the finely chopped pecans, stir until well combined.

Immediately after removing the cake from the oven pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Carol's notes:

I cut the recipe in half, and used a 9-1/4" x 14" jelly roll pan, like this one. I used 1/3 cup pecans, and baked it for 16 - 17 minutes.

If you don't have buttermilk, no worries...you can make your own. Use 1 tablespoon of distilled white vinegar or lemon juice to just under 1 cup of low-fat milk. Stir together and set aside for a few minutes. For less than 1 cup buttermilk, adjust vinegar or lemon juice accordingly. Simple as that!

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limoncello mini bundt cakes with limoncello glaze

2013-01-29T18:30:00.000-05:00

When deciding on a name for my blog last spring, my runner up was "When Life Gives You Lemons - Bake!" The obvious reason for the name...I adore lemons! After googling the name, there were too many similar designations, so I nixed the idea and started brainstorming again. Coincidentally, when the name "a cup of mascarpone" finally struck, and I posted my first creation last July, a divine Blueberry and Lemon Mascarpone Tart, found here, it contained both of the lovely ingredients: lemon and mascarpone!

Sfusato lemons are a variety of lemon grown in Italy on the Amalfi Coast, where some of the best lemons in the world are grown. They are very large, with a point on the end, similar to the ones in my photos; however, mine are not Sfusato lemons...darn! I wish I could say they were, because that would mean I might be in Italy! :)

Using the fragrant zest, over half of the Sfusato lemon harvest is infused to make one of Italy's finest liqueurs, Limoncello. Served ice cold right out of the freezer, or in numerous sophisticated cocktails, Limoncello is superb...and it's also exceptional to use in baking!

One of my favorite creations from this liqueur is a tangy Limoncello bundt cake, or alternately baked into these delicious, moist, and tangy mini bundt cakes. Light and fresh, drizzled with Limoncello glaze, there is nothing better!

Until next time...mangia! xox

Carol

Limoncello Mini Bundt Cakes with Limoncello Glaze

Makes one average size (8-10 cup) bundt cake or mini bundt cakes (number of cakes depending on mini-pan size used - see Carol's note below)

Ingredients:

for the cake:

1/2 pound (2 sticks) unsalted butter, room temperature

2 cups sugar

2 cups flour

4 large eggs

lemon zest of 1 lemon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup Limoncello

1 teaspoon lemon extract (I use 1/8 teaspoon Boyajian Pure Lemon Oil)

for the glaze:

3/4 cup confectioner's sugar

2 - 3 tablespoons Limoncello

fresh raspberries for garnish, optional

Create the Limoncello Bundt Cake(s):

for the cake:

Preheat oven to 350 degrees F. Grease and flour mini bundt pans, or 1 regular size bundt pan, and set aside. You can also use a non-stick baking spray to prepare the pans.

Mix together butter and sugar until well blended. Add eggs, one at a time and mix well.

In a separate bowl, sift flour, baking powder, and salt together. Add to the batter, alternating with Limoncello. Mix in lemon extract or oil and the zest.

Bake regular size bundt cake for 50 minutes to 1 hour, or until toothpick inserted in center comes out clean. Bake the mini bundt cakes for 20 - 30 minutes depending on mini-pan size, or until toothpick inserted in center comes out clean.

for the glaze:

Sift 3/4 cup confectioner's sugar in bowl. Mix in 2 - 3 tablespoons Limoncello until smooth, or to desired consistency. Drizzle over cooled cake(s). Garnish with fresh raspberries, if desired.

optional:

Instead of the glaze, dust with powdered sugar or splash with 1/4 cup Limoncello (divided among mini cakes.)

Carol's notes:

I used Wilton Mini Fluted Tube Pans like these. The recipe will create approximately 8 mini bundt cakes. The pans come in sets of 2 and can be purchased inexpensively at Michael's (with their weekly coupons.) :)

I always use Boyajian Pure Citrus Oils in my baking when a recipe calls for citrus extract, and sometimes in place of zest in a pinch. The oil is extracted from the zest of citrus fruits, so is all natural, and in my opinion, gives baked goods a better taste than extract. When using pure oils, you will need to reduce the amount used. Use 1/8 teaspoon of oil to 1 teaspoon of extract, or adjust according to taste.

These mini bundt cakes freeze beautifully. If freezing, glaze after defrosting.

Recipe source: a tiny card insert around the neck of the Limoncello bottle. I needed the strongest readers ever to be able to read it! lol

pizza-fied chicken

2013-01-18T15:51:00.000-05:00

I literally could eat pizza every single day of the week...but don't, thank goodness!!! I think twice when I visualize one of my favorite reminders..."you are what you eat!"

As children, my sister, two brothers and I couldn't wait for the invitation from my grandmother that it was pizza night! Walking into my grandparent's home, you immediately felt the warmth from the scent of homemade dough, and my grandmother's incredible tomato sauce simmering in a big pot on the stove. The spicy Italian sausage, cooked earlier, was draining on paper towels, and the fresh, creamy white mozzarella was waiting to be shredded. Large rectangular cookie sheets were sitting on the counter drizzled with olive oil and sprinkled with cornmeal, waiting patiently for the pizza dough to line them. Like most Italians, my grandmother was cooking enough for an army! Oh, the lovely memories...

Since it's hard for me to stop at one or two slices, I have a favorite creation that I make at least once a month, usually more, to take my pizza love's place, and absolutely adore it! The recipe is from Hungry Girl's cookbook, 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet. Yes, the book title is a mouthful, but so true to its name.

The original recipe is written for one, but since it's just as easy to create four "pizzas" at a time, I've adjusted the recipe below to serve 4. Pizza-fied Chicken is absolutely delicious! Are you ready for the greatest part? The entire, scrumptious dish is ONLY 282 calories!!! A whole, healthy, filling, mouthwatering meal for only 282 calories! In addition, one entire serving is 5.75g fat, 2g fiber and 44g protein. How 'bout that for an incredible pizza substitute!

pizza-fied chicken toppings

I thought it would be fun, and maybe appreciated :), to bring some of my favorite skinny, easy to prepare meals from time to time, in between some of my delectable sweet and savory creations, just to balance things out. Hope you enjoy this yummy Pizz-fied Chicken as much as I do.

Are you ready for some lemon? Next up...Limoncello Mini Bundt Cakes with Limoncello Glaze!

Until next time...mangia! xox

Carol

Pizza-fied Chicken

4 Servings

Ingredients:

4 (5 ounce) raw boneless, skinless lean chicken breast cutlets, pounded to 1/2-inch thickness

1 teaspoon garlic powder for seasoning chicken, plus 1 teaspoon for seasoning tomatoes, or to taste

1 teaspoon onion powder for seasoning chicken, plus 1 teaspoon for seasoning tomatoes, or to taste

salt and freshly ground black pepper to taste for seasoning chicken, and seasoning tomatoes

1 cup diced green bell pepper

1 cup sliced or roughly chopped mushrooms (I use baby bellas)

8 tablespoons diced onion (approximately 1 medium onion)

4 sticks light string cheese

1 cup canned crushed tomatoes

16 slices turkey pepperoni, chopped (I use Hormel 70% less fat turkey pepperoni)

4 teaspoons freshly grated parmigiano-reggiano

fresh basil leaves for chicken topping, and garnish, optional (my addition, not on original recipe)

crushed red pepper to taste for garnish, optional

Create the Pizza-fied Chicken:

Season chicken with garlic powder, onion powder, salt and ground pepper. Set aside.

Bring 1 large skillet, sprayed with nonstick spray to medium heat on the stove. Cook bell pepper, mushrooms, and onion until softened, 4 to 6 minutes. Remove from pan and set aside.

In same skillet, cook chicken until cooked through, about 3 minutes per side. Remove from heat.

Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and ground pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. If desired, put 2 or three leaves of fresh basil over tomatoes. Tear string cheese into pieces and place over the tomatoes.

Top chicken with vegetables and turkey pepperoni. Return to heat, cover with a lid and continue to cook until toppings are hot, and the cheese softens, approximately 2 - 3 minutes.

Plate your pizza-fied chicken, and sprinkle with freshly grated parmigiano-reggiano. Garnish with crushed red pepper and fresh basil leaves, if desired.

My revision: You are what you eat. So I am skinny Pizza-fied Chicken! ;) - quote courtesy of ffffound.com

laura bush's cowboy cookies

2013-01-12T10:21:00.002-05:00

Family Circle Magazine has been holding a cookie contest between presidential candidate's wives every four years since 1992, when Hillary Clinton and Barbara Bush first baked off! Readers of the magazine were asked to bake the entries, and vote for their favorite. Only one contest winner did not go on to live in the White House. In 2008, Cindy McCain's Oatmeal-Butterscotch cookies beat out Michelle Obama's Lemon and Orange Shortbread Cookies!

In the year 2000, Laura Bush's Texas Governor's Mansion Cowboy Cookies, the full name of this fabulous cookie, went up against Tipper Gore's Gingersnaps, and won by a landslide. Mrs. Bush's cookies have become one of my absolute, most favorite cookies! Although I'd like to claim this as my signature cookie for as many times as I've created them, that distinction obviously belongs to our former First Lady.

It's Chocolate Party time again! Since I've been participating in Roxana's Home Baking's monthly Chocolate Party, the lovely ingredient chocolate has been paired with pumpkin, cranberry, peppermint, and January's pairing...ta-dah...coconut! I was thrilled with January's choice, since besides loving coconut, I knew instantly I was going to create Laura Bush's Cowboy Cookies.

This colossal cookie, is bursting with lots of merging, textural flavors from chocolate, coconut, oats, and pecans...claiming a crispy outside and delicious, chewy inside. Recipe requests follow every time I bake them. They are incredible warm, cooled, or right out of the freezer, which is the way I usually eat them to pace myself! :)

My next post is a low calorie, low fat, scrumptious, savory dish...which I think you'll be happy to receive after gobbling down these cowboy cookies.

Until next time...mangia! xox

Carol

Laura Bush Texas Governor's Mansion Cowboy Cookies

Makes about 3 dozen large cookies (see Carol's notes)

Ingredients:

3 cups flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, at room temperature (I use unsalted)

1 1/2 cups granulated sugar

1 1/2 cups packed light brown sugar

3 eggs

1 tablespoon vanilla extract

3 cups semisweet chocolate chips (I use dark chocolate chips)

3 cups old-fashioned rolled oats

2 cups sweetened flaked coconut

2 cups chopped pecans (I use pecans or walnuts depending on what I have on hand)

Create the Cookies:

Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and then add the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.

Drop 1/4 cup of dough (I use a 1/4 cup ice cream/cookie scoop) onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned. Don't overbake. Let cookies cool on baking sheet for about 3 - 4 minutes, then transfer to rack to cool completely.

Store in airtight containers at room temperature for up to a week, or may be frozen.

Carol's notes:

I find that the entire recipe is way too much to work with. You will need a 7 quart stand mixer. I have a large 6 quart professional Kitchenaid stand mixer, and the dough and I always struggle with each other coming over the top. :) I prefer to make half the recipe, and make it again if I want more (which you may, once you taste them!) I also work with only one cookie sheet at a time in the center of the oven, and turn it around halfway through, having the 2nd sheet ready to go in once the first one is complete. Just my preference.

Although I've never made a smaller size, if desired, you can make smaller cookies using a rounded tablespoon of dough, and adjust cooking time accordingly, about 10 - 12 minutes total. This will yield a huge bunch of cookies using the full recipe (about 6 dozen)!!! :)

Recipe adapted from Family Circle Magazine.

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cranberry almond streusel coffee cake

2013-01-05T11:22:00.000-05:00

Happy New Year!!! I hope you all rang in the new year with your loved ones doing what makes you the absolute happiest! I seriously believe I was the last person on the planet who had not either read the book or watched the movie, The Hunger Games. So before 2012 ended, switching back and forth with an exciting college bowl game, I watched The Hunger Games. With a bottle of Prosecco and freshly popped popcorn, I was gripped to the television. Why had I waited so long? What a movie! Since I'm one of those who can't wait to find out what happens in the following two books, I had to text my daughter, as she was out partying, and ask her to please tell me what happens in the next two books, since she had read the entire trilogy. Although her return text to me, "Mom, really. Now?", the sweetie that she is called anyway and filled me in on all the exciting details. What a creative imagination Suzanne Collins, the author, has!

Hopefully this delicious Cranberry Almond Streusel Coffee Cake makes you hungry! As I write this blog post, I'm longing for a slice with a hot cup of coffee on this below freezing cold morning, but unfortunately, we gobbled it all up over the holidays.

The crumb of this cake was so moist and scrumptious, with the lovely hint of almond, harmonized perfectly with tart fresh cranberries, and topped off with a delicious, chunky streusel...which puts any coffee cake over the top, and adds just the right amount of sweetness.

This coffee cake is absolutely the best served freshly baked from the oven; however, since I was baking ahead, froze it in an airtight container for two weeks prior to serving, which worked out just as nicely.

Here's wishing you all the happiest and healthiest of New Years!

Until next time...mangia! xox

Carol

Cranberry Almond Streusel Coffee Cake

Serves 8 - 12

Ingredients:

for the coffee cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup (1 stick) salted butter, room temperature (I used unsalted butter and 1/4 teaspoon salt)

1 cup granulated sugar

3 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups sour cream

2 cups fresh cranberries, rinsed

3 tablespoons granulated sugar

for the streusel topping:

1/2 cup light brown sugar

1 1/2 cup all-purpose flour

3/4 cup (1 1/2 sticks) salted butter, room temperature (I used unsalted butter and no salt)

confectioner's sugar for dusting

Create the Cranberry Almond Streusel Coffee Cake:

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour and baking powder.

Butter a 9" springform pan. (See Carol's notes.)

Cream butter and sugar until light.

Add eggs, one at a time, and stir together well.

Mix in vanilla extract, almond extract, and sour cream.

Add the flour mixture and beat until combined.

In a small bowl toss the cranberries with the 3 tablespoons sugar, and fold into the batter.

Spoon the batter into the prepared cake pan.

In a medium bowl, work together the sugar, flour and butter until crumbly, and sprinkle over the batter.

Bake until golden brown, approximately 50 - 60 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan on a rack for approximately 30 minutes and remove the springform side.

Dust with confectioner's sugar before serving.

Refrigerate any leftover cake in an airtight container.

Carol's notes:

The original recipe called for a 9" round cake pan; however, this is not large enough if the pan only has 2" sides. I used a 9" springform pan, which has slightly higher sides, so it just made it. If you use a 9" round cake pan, be sure it has 3" sides. Otherwise, it would be best to use an 11" coffee cake pan, 10" angel food pan, or a 10" round cake pan, which will better fit the coffee cake ingredients. Adjust the cooking time accordingly, and carefully remove from the pan after cooling on rack for approximately 30 minutes.

If the edges rise above the sides of the pan and the streusel begins to brown too much before the cake is completely baked, cover the edges with foil.

Recipe adapted from Sweet Paul Blog.

mascarpone fig jam cookies

2012-12-21T17:58:00.000-05:00

With Christmas right around the corner, I thought I'd bring you a quick and easy cookie to create last minute. My last several recipe posts haven't contained any mascarpone, so my choice cookie to share are these delicious, chewy Mascarpone Fig Jam Cookies. The mascarpone makes these cookies so beautifully tender, and the fig jam adds just the right amount of sweetness. A sprinkling of powdered sugar adds a delicate finished touch!

You can create these lovely cookies with any of your favorite jams or preserves. In the past, I've replaced the vanilla extract with almond extract and filled with raspberry jam. If you want to get fancy, a center dollop of chocolate ganache would be absolutely perfect! Don't want to take the time to add the jam centers? No problem. Just bake the rolled cookies without adding the center indentations in the cookies. When they've cooled, add a lemon or orange glaze to the mascarpone cookie. Yummm!!!

I hope you can try some of the ideas for this delightful cookie, or create it just as I have. It's always fun to take something basic, and try some of your favorite flavor variations!

Coming soon over the holidays, I have two scrumptious recipes, Limoncello Mini Bundt Cakes with Limoncello Glaze, and a Cranberry Almond Streusel Coffee Cake...stay tuned, I can't wait to share!

Wishing all of my blog followers, email subscribers, and RSS readers of A Cup of Mascarpone a very Merry and Blessed Christmas! Your kind comments and messages make me smile each day, and I love you all!

Until next time...mangia! xox

Carol

Mascarpone Fig Jam Cookies

Yield: Approximately 30 cookies

Ingredients:

1 stick unsalted butter at room temperature

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup mascarpone cheese

2 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup fig jam, or jam of choice

powdered sugar for garnish (optional)

Create the Mascarpone fig Jam Cookies:

Preheat oven to 325 degrees F. Place sheets of parchment paper, or silicone baking liners on two cookie sheets. Set aside.

Beat together the butter and sugar until light, then add the egg and vanilla. Mix until smooth.

Add the mascarpone cheese, and beat until smooth.

Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.

Wrap the dough in plastic wrap, and refrigerate 1 hour.

Rub a slight amount of flour on the palms of your hands. Roll the dough into 1-1/2 inch balls. (approximately 1-1/8 ounces each) Cover with plastic wrap as you work, so they don't dry out.

Using the blunt round end of a wooden spoon, or similar kitchen utensil, create an indentation in the center of each cookie. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.

As soon as you remove the cookies sheets from the oven, use the spoon to open up the circle, (since it will slightly close up while baking.)

Carefully spoon a small amount of jam into each cookie.

Let sit at room temperature until the jam is set. Once the jam is set and cookies are cool, sprinkle with powdered sugar, if you wish.

Store in an airtight container for up to 2 weeks in the refrigerator, or freeze in an airtight container for up to 2 months.

Adapted from Italian Food Forever.

Mascarpone Fig Jam Cookies

copycat starbucks gingerbread loaf

2012-12-16T08:50:00.000-05:00

I admit it...I'm hooked on Starbucks Gingerbread Loaf. I enjoyed my first slice last year by pure accident. I ordered a Pumpkin Scone with my "non-fat" latte (have to watch the calories on one end,) and the cashier stated what I never wanted to hear..."Pumpkin Scones are only available for the fall season, which has now ended." As I stood at the counter in silence, no words able to come out of my mouth, I heard him say, "Miss, Miss." "We now have our Gingerbread Loaf, would you like to try that?" I nearly said "forget about it," but instead, reluctantly mumbled, "ok, sure." The rest is history.

I had to try and create this scrumptious morning treat myself, not wanting to pay nearly $3 a slice, along with the $4 coffee! I found a copycat recipe online and tweaked it a bit, until I came up with a perfect tasting recipe, actually better than the bux loaf itself. Oh, and did I mention you can whip this up in no time at all!

Embarking lovely fragrant and spicy notes, a thick layer of perfectly sweetened cream cheese frosting, with a hint of orange, make this loaf ideal for breakfast or an afternoon snack with a cup of hot coffee or tea. Created in disposable bakeware, accompanied with a Starbuck's Card, makes it an ideal gift for the Starbucks lover; however, once you try it, you won't want to part with it!

Until next time...mangia! xox

Carol

Copycat Starbucks Gingerbread Loaf

Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange extract, or 1/4 teaspoon orange oil (I used Boyajian Pure Citrus Orange Oil)

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 teaspoon vanilla extract or vanilla paste

1/2 teaspoon orange extract or 1/8 teaspoon orange oil (I used Boyajian Pure Citrus Orange Oil)

2 1/2 cups confectioner's sugar

chopped candied ginger or candied orange peel for garnish (optional - see Carol's notes below)

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan or use baking spray. You can also use two pieces of decorative 7"x2.5" disposable bakeware, as pictured. These do not have to be greased or sprayed. Set them on a small cookie sheet to bake, and turn them around half way through the baking cycle. These are perfect for gift giving!

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

In the large bowl of a stand mixer, cream butter and sugar until fluffy. Stir in orange extract. Add egg, and mix well.

Mix the baking soda into the applesauce. Stir into creamed butter mixture. Add the flour mixture and mix until smooth.

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add vanilla and orange extract. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Once frosting has set, loosely cover with plastic wrap and refrigerate. I feel it tastes so much better chilled, but this is not necessary if eating the up the same day.

Adapted with slight changes from The Restaurant Recipe Blog.

Carol's notes:

This is one of those baked goods that tastes even better the second day, as the flavors intensify.

I've reduced the clove amount over the original recipe; however, the clove flavor will get stronger the following day, so if you prefer, you can reduce it even further to 1/2 teaspoon.

Although a toothpick will come out clean and the loaf be fully baked, the center will sometimes concave slightly as it cools. Don't worry if it does, since the frosting will cover it up. I prefer it to do this, rather than over bake it to prevent it.

The frosting makes more than you will need. Depending on how thick you want it, adjust accordingly.

I found delicious Woodstock Foods All-Natural Ginger Slices at Wegmans, not strong or overpowering. I chopped a few slices into small bits for the garnish. They're incredible on the cream cheese frosting, and make the loaf look just like the real thing! Candied orange peel, which can be found easily this time of year, also works well.

chocolate peppermint cake pops

2012-12-12T07:23:00.003-05:00

Finally I come bearing a recipe! :) In my last post, Fashionable Wine Garb, a knitted hat and scarf pattern for a wine bottle, I promised to explain why the post wasn't about food, and what had happened to my food photos, and me.

First and foremost, I was sincerely blessed and thankful to spend Thanksgiving with my son and daughter, my son's beautiful wife, and my four adorable grandchildren! I hadn't seen them since January, one month after my granddaughter Charlotte was born. Charlotte (or one of the many other nicknames she has lovingly inherited) will be 1 year old on Friday. What an absolute joy it was to spend time with all of them!

Unfortunately, then came the strokes of bad luck.

My 8 month old Mac started doing very strange things the day after Thanksgiving. After bringing it into the Apple Store, insisting I needed a fix for a virus (Macs supposedly don't get viruses,) it wound up being a hard drive crash...a one in a million occurrence after that short a period of time, so I was told. Stupid me, had not backed up any of my food photos, so I lost everything! Yes, everything! All my holiday recipes I had so diligently created and taken photos of, I lost. All my earlier recipe photos, I lost. Recipes I had created earlier in the year, and not blogged about yet, I lost.

The computer crash was followed by losing my driver's license somewhere in Atlanta while visiting my son and family. ...and I finalized it all by getting really sick! :) I need to hurry and get a flu shot while I'm well, so I don't get it again!

So after all that, my knitting post came into play. I was able to take some quick photos of one of my knitting projects and blog about it, prior to starting to cook and bake all over again! :)

Everything is back to semi-normal, and the food creations will start rolling out again. Thank you all for bearing with me, and continuing to visit A Cup of Mascarpone! With all the little mishaps, November was a super month for my blog! I was ecstatic to be included in The Kitchn's Delicious Links with my Sparkling Sugar Cranberries. Thank you so much to The Kitchn for this wonderful honor! If you haven't experienced this amazing blog, you will have to check it out, it's a real treat! A Cup of Mascarpone was also visited the most in one month since its inception in mid-July, with just shy of 34,000 visits! Thank you, thank you for stopping by my humble little blog and leaving all your kind comments and messages! This all came about because I wanted to share my weekend love in the kitchen with all of you, and as mentioned in an earlier post, I will continue striving to improve, to keep you all returning! xox

Now onto my food creation!!! These delicious cake pops made their way to a sweet bunch of middle school girls in Northern Virginia, who play on the school's basketball team. My daughter, who teaches in the middle school, is also the Assistant Basketball Coach. It was the team's very first game, and Coach Kelly asked me to "pretty please" make cake pops for the girls. How could I resist? Although the team lost, they were thrilled with the awesome cake pops after the game, and had big smiles on their faces anyway!

A dark chocolate, brownie like cake interior is covered with a hard candy coating and sprinkling of crunchy peppermint. I've created many cake pops over the last couple years, but can say without a doubt, these were the tastiest ever! The combination of flavors - scrumptious chocolate, and crunchy, aromatic peppermint - worked perfectly together, and the completed cake pops looked so seasonly charming and festive!

The process looks long and tedious, but trust me, once you get the hang of it, it's very easy! You do need some time, so make them when you're not feeling rushed. I've added an excellent link below from the original creator of cake pops, "Bakerella," and highly recommend watching it a few times to understand the process prior to making the pops. You will be so happy you did!

My Chocolate Peppermint Cake Pops recipe post is also being linked to the monthly "Chocolate Party" I'm so happy to be part of! Thank you so much to my friend, Roxana, of Roxana's Home Baking, who hosts this delightful monthly Chocolate Party. Peppermint was the lovely ingredient added to chocolate for December. Inspiring bloggers, all part of the Chocolate Party, have used their creativity to make some absolutely delicious chocolate and peppermint recipes. Links to check them all out are at the bottom of my post. Hope you enjoy them as much as I have!

Until next time...mangia! xox

Carol

PS: Promise not to talk so much next time...got a little carried away! :)

Chocolate Peppermint Cake Pops

Adapted from the book Cake Pops by Bakerella

Yields 30 - 48 depending on cake mix used and size of cake pops.

Ingredients:

16.5 ounce or 18.25 ounce box cake mix (I used Duncan Hines 16.5 ounce Devil's Food)

box mix required ingredients (3 eggs and 1/3 cup canola oil on the DH mix)

16 ounce container ready-made frosting (I used Betty Crocker Rich & Creamy Dark Chocolate)

2-3 bags Wilton 12 ounce candy melts (I used 1 bag white and 1 bag pink)

chopped candy cane pieces (I used the pre-chopped pieces found in the bulk food area of Wegmans)

Supplies:

30-48 6" lollipop sticks

styrofoam block (for drying coated cake pops)

4"x6" clear cellophane treat wrappers with twist ties or ribbon (optional)

Create the Chocolate Peppermint Cake Pops:

Bake the cake mix as directed, using a 9x13 inch cake pan. Let cool completely. This can be done a day ahead to save time.

Once the cake is cooled, section into approximately 6 or 8 pieces, and crumble the cake into a large mixing bowl. You should not see any large pieces of cake.

Add 2/3 container of frosting, if using DH mix. With the back of a large spoon or spatula, mix the frosting with the cake crumbs until thoroughly combined. If using an 18.25 ounce mix, use 3/4 container of frosting. You will not need the remaining frosting. Only add the amount required, otherwise, the cake pops will be too moist.

Roll cake mixture into approximate 1-1/2" balls. The mixture should be moist enough to roll into balls and still hold a round shape. After rolling the cake balls by hand, place them on wax or parchment paper covered baking sheet. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm, but not frozen!

Reminder as we move along: Watch the YouTube video referenced in Carol's note below on how to crumble, add frosting, roll balls and dip in candy melts. This will make all these steps make better sense.

Place the candy coating in a deep, microwave-safe plastic bowl. This type bowl makes it easier to cover the cake balls completely with candy coating, while holding the bowl without burning your fingers.

Melt the candy coating, following the instructions on the package - or, microwave on medium power for 30 seconds at a time, stirring with a spoon in between. Make sure you do not overheat the coating.

Now you're ready to dip. If your cake balls are in the freezer, transfer to refrigerator. Take a few cake balls at a time out of the refrigerator to work with.

One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through. Watch video again at this point for how to dip the cake pops and tap off excess coating.

Once coated, sprinkle peppermint candy pieces onto the wet coating and set in the styrofoam block to dry. Repeat with remaining cake balls and let dry completely.

Store the cake pops in an airtight container on the counter or in the refrigerator for several days. You can also cover them in the small clear treat bags, and leave them in the styrofoam block. I prefer to keep mine in the refrigerator. Enjoy!

Carol's notes:

An awesome YouTube video with Bakerella guiding you through making cake pops can be found here. This is the video I watched and learned from prior to making cake pops for the first time a couple years ago. It's simple, right to the point, and everything you need to know!

If you are serious about learning hot to make cake pops, I highly recommend purchasing the inexpensive book "Cake Pops by Bakerella," found just about everywhere, including here on Amazon. It's filled with wonderful step by step tips, and clear directions with photos for making cake pops.

For the light, pale pink candy coating color, I used 200 white to 50 pink candy melts. Yes, I stood and counted them like a crazy person to get the color I wanted! :)

Poke holes in the styrofoam block before you begin dipping the pops. Use one of the lollipop sticks to poke the holes about 2 inches apart. You can then easily insert the cake pop for drying into the "pre-drilled" hole.

When preparing cake balls, I use a kitchen scale and quickly weigh out 1 1/8 ounce globs :), and set them on the prepared cookie sheet, until I've used up all the mixture. Then I roll them into the balls. This seems to work well for me, creates uniform sizes, and moves along much quicker.

Wilton Candy Melts are found at any craft store, and also some grocery stores. You can usually find them on sale at Michael's at least once a month.

Chocolate Party Badge

fashionable wine garb - a knitted hat & scarf

2012-11-30T16:47:00.000-05:00

My post today is obviously not about food! :) I'll explain what happened to all my new food photos next time. In the meantime, since wine is the perfect accompaniment for many of us with our delicious foods, it's kind of ok to post...right? :) I thought it would be fun to share some gifts I knitted this year (including the pattern), which will go along with my favorite homemade gift bags of biscotti for friends this Christmas.

While watching the Giada Christmas Special last season, she was in a relative's home in Colorado. In the kitchen scene, there were wine bottles adorned with red and white hats and scarves, which I fell in love with! I immediately paused the show (thank goodness for technology), and took a quick photo with my iPhone, so I wouldn't forget exactly how they looked. (see photo captioned below)

iPhone photo from the Giada Christmas Special I took from the TV screen. :)

My google search began for a knitting pattern that could replicate the charming wine bottle hat and scarf. The pattern I found was called "Chilled Wine Garb." The adorable knitting pattern was courtesy of Lisa Valentino of Knitsburgh: where steel meets wool. Although slightly different from the ones displayed on the Giada TV Show, I thought the set was just as lovely! Actually you can achieve the look of Giada's by using a lighter weight yarn and a smaller size needle.

The only changes I made were to lengthen the scarf, and shorten the ribbing on the hat. With the extra length, I could wrap the scarf in different ways, and since I didn't want to fold over the ribbing on the hat, I limited it to fewer rows. You can choose the lengths you like, or follow the pattern as written...either way, it makes the cutest gift anyone would cherish!

Red and white traditional colors, pink and green girly/preppy colors, or your favorite sports team colors...there are so many possibilities to customize this fashionable wine garb! For the fluffy mini pom poms, I used an extra small pom pom maker just like this one on Amazon. You can find it at any craft or knitting store.

Hope you enjoy this impromptu post, and that all you knitters out there will find it a delightful gift to knit, not just for Christmas, but for any occasion throughout the winter season! If you're not a knitter, maybe this easy gift idea will inspire you to learn how to knit! :)

Until next time...mangia...or in this case - salute (cheers)!!! xox

Carol

"Wine Bottle Garb" Knitting Pattern

Yields about 12 sets

Ingredients:

worsted weight or DK yarn (3 skeins - colors of your choice)
#6 / 4mm double point knitting needles
tapestry needle for sewing in ends

Create the Hat & Scarf:

PDF free download pattern found here from Knitsburg: where steel meets wool.

colonial williamsburg indian corn muffins

2012-11-18T16:54:00.001-05:00

When we first moved to Virginia in the early eighties, every summer for years we visited renowned historic Colonial Williamsburg, which was only about 2 hours from our home in Northern Virginia. My son, Ryan, was only 7 years old when we first started making our yearly summer treks. Even at an early age, Ryan was in absolute awe of the enormous history of this colonial area of Williamsburg, that spans over 301 acres, and includes over 88 original 18th-century structures.

At the end of a delightful day of walking all over beautiful Colonial Williamsburg, taking a step back into the 18th-century, we would relax and enjoy dinner at one of the many charming historic taverns, filled with famed Virginia hospitality.

The servers, dressed in period attire, would set a basket of Indian Corn Mini Muffins on our table as soon as we were seated. The crispy exterior was hot and buttery, and biting into the corn sweetness of the moist interior, was one of our relished courses of the meal, especially Ryan's. :) Delicious, steaming hot muffins, served straight from the oven, originally baked in a fireplace or over an open fire.

On one of my early memorable visits, I purchased the cookbook published by The Colonial Williamsburg Foundation, The Williamsburg Cookbook, containing a traditional array of recipes initially compiled and adapted by Letha Booth. My copy is now 30 years old, and I cherish it to this day.

Indian Corn Muffins are one of my favored recipes to create from the cookbook, with fond memories of Colonial Williamsburg. Sitting upon your Thanksgiving table, or alongside a spicy chili or steaming soup - this time of year couldn't be a more perfect occasion to savor them. Baked in a mini muffin pan, they rise beautifully to look plump and much larger than the mini cup they begin in.

I'm sure you'll delight in these muffins as much as my family has over the years.

Until next time…mangia! xox

Carol

Colonial Williamsburg Indian Corn Muffins

Makes 18 - 20 mini muffins

Ingredients:

1 cup white cornmeal (I use Indian Head self-rising stone ground white cornmeal) (a little extra for "flouring" the cupcake pan

1 cup all-purpose flour

1 teaspoon salt

3 teaspoons baking powder

2 tablespoons sugar

2 eggs, lightly beaten

1 cup milk

3 tablespoons butter, melted (a little extra for buttering the muffin tins)

Create the Indian Corn Muffins:

Preheat the oven to 400 degrees F.

Butter and flour (using cornmeal) the mini muffin pans, 1-1/2 inches in diameter cup size. Shake and move the pan around so the cornmeal adheres to the sides and bottoms; then remove the excess cornmeal by patting the pan upside down.

Sift the dry ingredients into a mixing bowl.

Combine the lightly beaten eggs, milk, and melted butter and add to the dry ingredients, mixing just until blended. Do not over mix.

Spoon batter into the buttered muffin tins, filling each tin completely full. Bake at 400 degrees F for 18 - 20 minutes or until a toothpick inserted in center comes out clean. Do not over bake.

Remove from oven and turn pan upside down so muffins drop out onto your serving piece. Serve hot from the oven!

Carol's note:

For buttering the tins, I put a pat of butter between my fingers, and smear all over the tins, then use the cornmeal to "flour" the tins. Don't overdue the butter by leaving chunks, just be sure they are fully greased up. This gives a delicious buttery, crisp taste to the outsides of the muffins.

sparkling sugar cranberries

2012-11-13T23:13:00.000-05:00

Bags containing fresh, multi-red shades of this little super-fruit are decoratively piled high all over the produce department of grocery stores from October through early December. For years, I've made cranberry sauce, breads, muffins, strung them with popcorn for Christmas trees, but I had never just popped a fresh, crisp and tangy cranberry in my mouth…until now! This may sound ridiculously naive, but I thought they needed to be cooked first.

Aren't these sweet, twinkly, sparkly cranberries the cutest things?!! When I found the recipe for my last post, Chocolate Cranberry Fudge Cake, on the Ocean Spray Cranberry website, the cake was garnished with these sparkling jewels, along with mint leaves - it was so beautiful and festive! I was determined to find out how they were made, since my cake was not going to be as pretty without them!

My source, 101 Cookbooks, offered a wonderful recipe! They are simple to create; however, plan ahead, since they need to "marinate" in a simple syrup overnight, then a couple sugar tossings the following day. Once the sugar is dried and crunchy, start munching away. They have an awesome sweet and sour flavor, almost candy-like. The Sparkling Sugar Cranberries can be used for garnishing your Thanksgiving food platters, on crackers or crostini with a creamy cheese, twinkling on your Christmas cookie trays, or just placed in a pretty bowl to eat!

A few fun cran-facts: raw cranberries are loaded with nutrients and anti-oxidant qualities. Fresh cranberries will last up to one month in your refrigerator, or freeze them right in their bag. When freezing, do not rinse them first. According to Ocean Spray, they will keep in your freezer for one year! It will then be time for the new fall's fresh ones to be in the grocery stores again. Use the cranberries frozen in your recipes, do not thaw - just rinse them off when ready to use, and add them to your breads or muffins in a frozen state. Ok, I've persuaded myself to freeze a bag or two for my favorite "orange cranberry and walnut streusel muffins throughout the year." :)

Until next time…mangia! xox

Carol

Sparkling Sugar Cranberries

Makes 2 cups

Ingredients for simple syrup:

2 cups cranberries (rinsed and picked over)

2 cups water

2 cups granulated sugar

Ingredients for coating:

turbinado sugar for first coating

granulated sugar for second coating

Create the Sparkling Sugar Cranberries:

Place the cranberries in a medium glass bowl and set aside.

Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.

The next day, drain the cranberries (don't rinse) and toss them with the larger grained sugar until they are well coated. Use small amounts of sugar and cranberries at a time, so the sugar doesn't get too damp. Use another bowl or cookie sheet for tossing. Place the coated cranberries on a clean baking sheet (I lined it with parchment) to dry for a few hours.

Do a second toss with the granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour. I actually did my second toss right on the parchment lined cookie sheet (picture 3 above).

Carol's note:

For my first time creating these, I used the turbinado sugar for the first coating. The larger grain gives a bit of a crunch. If you don't have turbinado sugar, it will work just fine to use granulated sugar for both coatings. Experiment. :)

Don't put the sugared cranberries in the refrigerator after making them. This will cause them to get wet and sticky. Mine were used up in two days, but they should be fine for up to 3 or 4 days.