Margherita Pie

I made this delicious pie as soon as it was posted on My Baking Heart, and am sorry to wait so long to blog it. I've made this several times already, and each time it seems to come out better and better. It's such a perfect summery dish and is so easy to throw together. And it tastes even better the next day!

I'm posting the entire recipe, crust and all, though I must confess that I have always used store bought crusts.

Pastry dough:
2 c all-purpose flour, plus more for dusting
1/2 tsp salt
1-1/4 sticks unsalted butter, cold and cut into small pieces
1 large egg or 2 large egg yolks
3 tbsp cold heavy whipping cream, milk or water

Filling:
8-10 slices mozzarella cheese, thinly sliced
1/4 lb whole cherry tomatoes
1/2 c heavy whipping cream
3 tbsp sour cream
2 large eggs
1-1/2 tsp minced garlic
10-12 fresh basil leaves, chopped
Kosher salt and freshly ground pepper, to taste

Chocolate Chip Cookie Dough Cupcakes

I planned on making cupcakes to bring to my grandmother's birthday party and wanted something easy, unique, and delicious. While I love to bake, I'm not so good with the whole from-scratch concept, so I googled The Cake Doctor for a semi-homemade treat.

This recipe did not let me down! It was so easy to throw together and yielded a fabulous cupcake with a nice surprise inside. I wasn't a huge fan of the frosting, but I think that's in part due to the fact that I used store-brand cocoa - I haven't liked it in other recipes, so I'll try a "real" brand next time.

Instead of a log of cookie dough, I bought a package of the break-and-bake cookies - the mini size. They were perfect; I threw the whole thing in the freezer and then just broke off what I needed.

These were a crowd pleaser for sure - make them today!


Ingredients

• 24 paper liners for cupcake pans (2 1/2-inch size)
• 1 package (18.25 ounces) plain yellow cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 package (1 pound) frozen cookie dough (see "the Cupcake Doctor says" below)
• Chocolate Buttercream (see below)
  

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.

3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.

4. Meanwhile, prepare the Chocolate Buttercream.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor says...

If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

Chocolate Buttercream

Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously
Preparation time: 10 minutes

• 8 tablespoons (1 stick) butter, at room temperature
• 1/2 cup unsweetened cocoa powder
• 3 cups confectioners' sugar, sifted
• 3 to 5 tablespoons milk
• 1 teaspoon pure vanilla extract

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

Creamy Taco Mac

When I think of things that are "trendy," I used to think of skinny jeans, Uggs, and the "Rachel" haircut. I never would have thought of food as trendy.

Yet there are certain recipes that are floating around my cooking forum and blog community, and they are popular enough to be considered trendy. I am certainly not minimizing their presence, and I have absolutely cooked my share of popular recipes (Avocado and Black Bean Brownies, Better-Than-Sex Cake, Penne alla Betsy...).

The latest culinary bandwagon that I've hopped aboard is Delish's Creamy Taco Mac. I've seen multiple blog posts with this recipe; some keep things the same and others put their own spin on it. I fall into the latter category, though her original sounds fantastic too.


The thing with most trends, however, is that they peak really quickly and then fizzle out, never to be heard from again. This pasta dish was so freaking fantastic, however, that I am pretty sure it won't be disappearing from my kitchen anytime soon.

I was wary about only using 1/2 pound of pasta but it was plenty; I even got two lunches out of the leftovers. I'm already planning on making it again soon.

Ingredients

• 1.25 lbs ground turkey
• 1/2 onion, chopped
  
• 8 oz dry pasta + 1 cup reserved pasta water
• 1 16oz jar of salsa
  
• 4 Tbsp mild taco seasoning
• 3 oz cream cheese
  
• 1/2 cup sour cream
  
• salt & pepper
• 1 cup shredded Mexican cheese, plus more for garnish
  

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

Spring Green Risotto

I love risotto, but aside from the attention it needs, I don't like eating it too often since it's not exactly the healthiest meal. But with all the veggies, I figure Ina Garten's Spring Green Risotto comes with much less guilt.

I absolutely loved this dinner. The addition of marscarpone is something I never would have thought of, so I'm glad Ina did! It added a level of creaminess that just made this dish really pop, and I finished off the leftovers for lunch.


Ingredients
nocoupons

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 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, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute 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, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

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 Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Choco-PB-Banana Panini

I love my panini press. You can take a pretty decent sandwich, pop it on the panini grill, and BAM - you have something absolutely fabulous.

Last night I planned on making a tomato-basil-mozzarella panini, but at the last minute, I wanted something a little more indulgent. I grabbed a banana, some chocolate chips, and peanut butter and made myself a delicious little treat.


Ingredients

• 2 slices bread
• 2-3 tablespoons peanut butter (I used this delicious dark chocolate variation)
• 1/2 banana, sliced
• 1 tablespoon mini chocolate chips

I don't really need to write out directions for a sandwich, right? ;)

Enjoy!

Crockpot Roasted Chicken

Remember the commercials where people stage an intervention because their loved one has roast-aphobia? Fear of cooking a whole chicken? Yeah. That's me.

Aside from Thanksgiving, I have never ever purchased or cooked a whole bird.

That all changes now, thanks to Stephanie Cooks.

Throwing the chicken into the crockpot yields perfect, tender, juicy, delicious chicken that lasts for-eeeeeeeeeever. I make the chicken in the beginning of the week, and then use the leftovers for at least one, if not two more meals (soup, chicken salad, enchiladas, quesadillas, sandwiches, pasta tosses...). Fantastic! I do this at least twice a month, if not more.

Fellow roast-aphobians, fear no more.


Ingredients

• Whole chicken (4-5 pounds)
• 1/2 cup chicken broth
• 4 cloves garlic, peeled
• Olive oil
• Seasonings (I used garlic powder, onion powder, salt, pepper, and Mrs. Dash's tomato/basil blend)

Prep the chicken- remove the bag from the inside, thoroughly washing out the cavity and outside of the chicken. Pat dry.

Roll 3 pieces of tin foil into balls, about 2 inches in diameter. Place them in a triangle shape on the bottom of the crockpot.

Pour the chicken broth into the bottom of the crockpot. Toss the garlic cloves, whole, into the broth.

Place the chicken on top of the tin foil. Rub a small amount of olive oil over the skin (about 1-2 teaspoons).

Season heavily with the seasonings of your choice, gently rubbing them into the skin.

Cook on low 8 hours. The meat will literally fall off the bones.

Cheesecake Brownies

I was looking for something easy and delicious to take to a picnic this past weekend and thought that these little Cheesecake Brownies (courtesy of What's Cooking in the Orange Kitchen) were perfect. I cheated and used boxed brownies because I was short on time, but they were still fantastic.


Ingredients

• 1 batch of brownie batter (boxed or homemade) with 1 cup of chocolate chips added
• 1 block (8 oz) cream cheese, at room temperature
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup sugar

Preheat the oven to 350 and grease two muffin tins (for a total of 24 brownies).

Combine the cream cheese, vanilla, egg, and sugar in the bowl of a mixer and beat until well combined.

Fill each well half way with brownie batter. Then add 2-3 tbsp of cheesecake filling to each. Top that with a dollop of brownie batter.

Swirl the brownie batter and cheesecake filling with a toothpick. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Black Bean and Avocado Brownies

I assure you - this is not an April Fool's joke!

Cara's Cravings published this recipe on Valentine's Day, and it took me up until now to actually make it. It looked interesting... and I know it's healthy... but there was just something mental that wouldn't let me try them.

Even after making them, it took me a good day and a half to work up the nerve to take a bite. Although most of the ladies on my cooking message board love these, there was still something holding me back.

But... I did it. I ate one. And they are GOOD!

Don't get me wrong - you won't be confusing these with a Ghiradelli brownie or anything. But they are definitely chocolatey and brownie-like enough that I can see myself making them again. The nutritional info works in their favor as well - each brownie has more than 4g of protein and less than 2 grams of fat. Cha-ching!

They aren't bad at all on their own, and I imagine they would be even yummier with a scoop of ice cream on top.


Ingredients

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3/4 cup egg substitute
• 1/4 cup agave syrup
• 1/2 of a ripe avocado (60gm)
• 6 tbsp cocoa powder (30gm)
• pinch of salt
• 1 teaspoon vanilla extract
• 6 tablespoons white sugar (75gm)
• 2 teaspoons instant espresso

Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper.

Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying!

Risotto Marsala

I used to make risotto somewhat frequently, but always as a side dish. Lately, however, I've found it more difficult to prepare it as well as a main dish (this would be thanks to two active but very adorable little boys), so when I do put risotto on my menu, it's a solo act. For that reason, I don't make it as often as I'd like.

I found this on Pink Parsley, a blog which I only recently discovered. I adore the title of her blog, but that's nothing compared to the goodies inside. I have saved several of her recipes and I can't wait to try them out.

I adjusted this slightly to fit my needs and just overall how it was turning out as I cooked. It's not too far off, though, but you can certainly check out her original.


Ingredients

• 3 Tablespoons unsalted butter, divided
  
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup Marsala wine
  
• 3-4 cups low-sodium broth (chicken, beef, or vegetable)
• 2 cups cremini mushrooms, sliced
• 2 Tablespoons fresh basil, minced
• kosher salt and fresh ground pepper
  

Melt 2 tablespoon of butter in a large heavy-bottomed skillet over medium heat until foaming subsides. Add shallots and saute until soft, 2-3 minutes. Add garlic and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute.

Meanwhile, heat the chicken stock in a medium saucepan until simmering.

Add the Arborio rice to the butter and shallots and toast until opaque around the edges, 3-5 minutes. Add the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so.

Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 5-8 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed.

When you have added about half of the broth, stir in the mushrooms. Continue to cook risotto, stirring constantly and adding broth 1 cup at a time until it is al dente, for a total of 20-25 minutes.

Remove from heat, and stir in basil and remaining butter. Add salt and pepper if necessary and season to taste. Serve immediately.

French's Fried Onion Chicken Nuggets

My friend Kelly from Running Mama Cooks posted this yummy kid-friendly chicken recipe about a week ago, and I wasted no time adding them to my weekly menu and preparing them for Ryan.

I cut the tenders into thirds to make chicken nuggets, but that's just because I know Ryan would be more likely to eat them that way. They were absolutely delicious! I halved her recipe thinking that 2lbs would be too much, but I wish I kept her ratio (listed below). There were no leftovers, and it would have been nice to have some on hand for lunch for the next couple of days.

The only problem I ran into was that the onions got soggy from the egg. I think in the future I would work with a small amount of onions at a time and just continue replenishing. But I kept pressing the crumbs on, and while messy, it worked out just fine.

Ingredients

• 2 lbs chicken tenders
• 3 eggs
• 2 cans French's Fried Onions

Preheat the oven to 400.

Beat eggs and place in a shallow bowl. Place fried onions in a ziplock bag and crush (I used a rolling pin). Put broken up onions in another shallow bowl.

Coat tenders in egg, then the onions. Place on a baking sheet and bake for 20-25 mins.

Serve with honey mustard.