tag:blogger.com,1999:blog-8509671653060712242024-03-18T20:04:32.158-07:00Cooking à la Modeà la mode (adj.)- French, according to fashion, stylishAlyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.comBlogger319125tag:blogger.com,1999:blog-850967165306071224.post-45644762580639295942014-04-06T17:05:00.002-07:002014-04-06T17:06:12.086-07:00Chocolate Buttermilk Pancakes with Salted Caramel Syrup<div class="separator" style="clear: both; text-align: center;">
These pancakes might just be a little closer to a dessert than a breakfast, but I adore them! They are so delicious...Perfectly fluffy and decadent!</div>
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<b><span style="font-size: large;">Chocolate Buttermilk Pancakes with Salted Caramel Syrup</span></b></div>
<div style="text-align: center;">
<i>-Alyssa Griffeth-</i></div>
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<b>Pancakes:</b><br />
2 c. flour<br />
1/4 c. dutch process cocoa powder<br />
1/3 c. sugar<br />
2 Tbs. brown sugar, packed<br />
1 tsp. cinnamon<br />
2 tsp. baking powder<br />
1 tsp. baking soda<br />
pinch of kosher salt<br />
<br />
2 c. buttermilk<br />
2 eggs<br />
6 Tbs. butter, melted<br />
2 tsp. vanilla extract<br />
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In a large bowl, combine first 8 (dry) ingredients. In a large measuring cup, combine last 4 (wet) ingredients, then gently whisk into dry ingredients. Using a 3 Tbs. cookie scoop, drop batter onto a hot griddle greased with butter. Flip pancakes after a few minutes and cook the opposite side. While pancakes are cooking, prepare caramel syrup.<br />
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<b>Salted Caramel Syrup:</b><br />
1 1/2 c. sugar<br />
1/4 c. light corn syrup<br />
1/4 c. water<br />
<br />
1 c. heavy cream<br />
6 Tbs. butter<br />
1 1/2 tsp. kosher salt (more if desired)<br />
2 tsp. vanilla<br />
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In a large pot, combine sugar, corn syrup, and water. Heat over medium-high heat, swirling the pot occasionally to distribute heat evenly. Continue to boil the sugar mixture until the bubbles get smaller and it becomes amber-colored. This often takes about 10 minutes. Watch the mixture very closely to avoid burning! When the sugar has reached the right color, quickly pour in the cream and whisk constantly to avoid sugar crystals. It will boil violently at first. Add in the butter, vanilla, and salt, and stir until butter melts. Cool slightly before serving.Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-36781004979371452352014-04-06T17:05:00.001-07:002014-04-06T17:05:22.350-07:00Easy Salted Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
I adore anything with the name "salted caramel" in it! I've loved the sweet and savory combo for years, so I was determined to come up with a quick, easy, versatile sauce that could be drizzled over ice cream, poured in the middle of layer bars, stirred into hot chocolate, and even spooned onto pancakes! This sauce, my friends, is out-of-this-world good! Thin enough to be pourable, but still thick and rich in flavor, I just can't seem to get enough! I really have to force myself not to spoon it over my vegetables! Hope you love it as much as I do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDFxnrxAmql56QSZ8lmm0kAe42Df3lGS4Jtgw_Sq0Mt272tM48Lk4E48WpMVL0P4PciWI_BcujS_FGcx58pp7AmBSLMx_4s4rvwt6eeGRRnXmnjgy9-ESK5Oac3bEZsDATfvQt7jGkH4/s1600/DSC_0150_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDFxnrxAmql56QSZ8lmm0kAe42Df3lGS4Jtgw_Sq0Mt272tM48Lk4E48WpMVL0P4PciWI_BcujS_FGcx58pp7AmBSLMx_4s4rvwt6eeGRRnXmnjgy9-ESK5Oac3bEZsDATfvQt7jGkH4/s1600/DSC_0150_2.jpg" height="640" width="428" /></a></div>
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<b><span style="font-size: large;">Easy Salted Caramel Sauce</span></b></div>
<div style="text-align: center;">
<i>-Alyssa Griffeth-</i></div>
<b><br /></b>
1 1/2 c. sugar<br />
1/4 c. light corn syrup<br />
1/4 c. water<br />
<br />
1 c. heavy cream<br />
6 Tbs. butter<br />
1 1/2 tsp. kosher salt (more if desired)<br />
2 tsp. vanilla<br />
<br />
In a large pot, combine sugar, corn syrup, and water. Heat over medium-high heat, swirling the pot occasionally to distribute heat evenly. Continue to boil the sugar mixture until the bubbles get smaller and it becomes amber-colored. This often takes about 10 minutes. Watch the mixture very closely to avoid burning! When the sugar has reached the right color, quickly pour in the cream and whisk constantly to avoid sugar crystals. It will boil violently at first. Add in the butter, vanilla, and salt, and stir until butter melts. Cool slightly before serving.<br />
Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-83869459312681264442012-07-23T21:37:00.000-07:002012-08-20T13:27:35.445-07:00Corn Cakes with Avocado Relish<div dir="ltr" style="text-align: left;" trbidi="on">
Although these sound unique, Corn Cakes are a family favorite! They are so full of flavor, and make a perfect sweet, summery meal. Even my kids can't resist dipping them into ranch dressing and eating them like chicken nuggets!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3BmwxL9Yy0ObcY69K3UqaS91bwaOX7PjzdPbMeH-KOLRRLNMo3QRnYVahOxhju_jqmUrhz-1c5l9Cn0fp6X49CZgUEV2XDCA5zTrc3dghwU6r9RMIWQkhnyC8qzEAdNA8uReG3aZDG4/s1600/DSC_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3BmwxL9Yy0ObcY69K3UqaS91bwaOX7PjzdPbMeH-KOLRRLNMo3QRnYVahOxhju_jqmUrhz-1c5l9Cn0fp6X49CZgUEV2XDCA5zTrc3dghwU6r9RMIWQkhnyC8qzEAdNA8uReG3aZDG4/s640/DSC_0150.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Corn Cakes with Avocado Relish</span></b></div>
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<i>-Alyssa Griffeth-</i></div>
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<b>For the corn cakes:</b><br />
1 16 oz. bag of frozen WHITE corn<br />
1 c. flour<br />
½ c. cornmeal<br />
¼ c. red onion, finely diced<br />
¼ c. thinly sliced fresh basil<br />
1 tsp. baking powder<br />
½ tsp. baking soda<br />
1/2 tsp. coarse salt<br />
freshly ground pepper<br />
2 large eggs, lightly beaten<br />
2 tbsp. buttermilk<br />
2 tbsp. butter, melted<br />
Canola or vegetable oil, for frying<br />
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<b>For the Avocado Relish:</b><br />
1 large tomato, cored and chopped<br />
1 scallion, minced<br />
1 tbsp. minced fresh basil<br />
1 clove garlic, minced<br />
Juice of half a lime<br />
1½ tsp. olive oil<br />
1½ tsp. white wine vinegar<br />
Coarse salt and freshly ground pepper<br />
1 ripe avocado, pitted and diced<br />
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Homemade <a href="http://cookingalamode.blogspot.com/2012/07/ranch-dressing.html">Ranch dressing</a>, for serving<br />
Romaine lettuce, chopped<br />
<br />
Thaw corn and place in food processor, pulsing several times, until the corn is slightly pureed but still chunky. Scrape the mixture into a bowl and add the flour, cornmeal, onion, basil, baking powder, and baking soda. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine. Set aside.<br />
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To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve. Just before serving, mix in the avocado.<br />
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Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Using a cookie scoop (or something similar) scoop the batter into the skillet 2 tablespoons at a time, and press down to flatten slightly. Cook the cakes in batches of 5 or 6, making sure they do not touch. Fry approximately 2 minutes per side, until golden brown and cooked through. Transfer the cooked cakes to a wire rack and and quickly sprinkle with kosher salt. Repeat with the remaining batter.<br />
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Serve immediately on a bed of romaine, topped with the relish, and drizzled with ranch dressing.</div>
Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-59192457014236385712012-07-23T18:17:00.000-07:002012-07-24T07:06:28.553-07:00Salted Browned Butter Brownies<div class="separator" style="clear: both; text-align: left;">
As a good friend recently put it, these brownies are life-changing!! And she's right-- They are positively SINFUL! If you've never tried anything with browned butter, don't be turned off. Simply cooking butter until it is golden brown, adds such a complex, wonderful flavor and depth to any dish. These combine several of my very favorite things-- <a href="http://cookingalamode.blogspot.com/2012/07/dark-chocolate-brownies.html">Dark Chocolate Brownies</a> with a simple browned butter frosting, topped off with a layer of ganache. Yum!</div>
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<strong><span style="font-size: large;">Salted Browned Butter Brownies</span></strong></div>
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<em>-Alyssa Griffeth-</em></div>
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<strong>Brownie Layer:</strong><br />
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1 c. butter<br />
8 oz. good-quality semisweet chocolate (I use Guittard semi-sweet chocolate chips)<br />
2 c. sugar<br />
2 tsp. pure vanilla extract<br />
5 extra-large eggs<br />
1/3 c. unsweetened Dutch-process cocoa powder<br />
1/2 tsp. salt<br />
2/3 c. all-purpose flour<br />
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<strong>Browned Butter Layer:</strong><br />
<br />
1/2 c. salted butter<br />
2 c. powdered sugar<br />
1/4 c. heavy cream<br />
1 tsp. vanilla extract<br />
<br />
<strong>Chocolate Ganache Layer:</strong><br />
<br />
4 Tbs. butter<br />
6 oz. semi-sweet chocolate chips</div>
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Preheat oven to 350 degrees F. Line a 13×9 inch glass pan with heavy-duty foil and spray foil with cooking spray.<br />
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For the brownies, place butter and chocolate in a glass bowl and cook on 50% power for 1-2 minutes, stirring every 30 seconds until smooth. <br />
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Add the 2 cups of sugar to the chocolate mixture and mix well. Whisk in vanilla, then add eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).</div>
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Spread in pan and bake until a pick inserted in center comes out with crumbs, 30 to 35 minutes. Cool to room temperature (or place in the freezer like I do!).<br />
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For the browned butter frosting, place the stick of butter in a small saucepan and set over medium-low heat. Stirring constantly, melt the butter and cook until it slowly turns a golden brown color. This will take about 10 minutes. As soon as the butter is the color of caramel, remove from heat and immediately whisk in the remaining frosting ingredients. Quickly pour over the brownie layer and set aside.<br />
<br />
To make the ganache, melt the butter and chocolate together in the microwave on 50% power, stirring every 30 seconds until melted. Pour the warm glaze over the brownies and gently spread with a spatula. Top with a light sprinkle of kosher salt. Chill brownies for at least 1-2 hours before serving.<br />
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To serve, lift foil from pan, place on a cutting board, and cut into squares. Serve cold.</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-39105631456364227052012-07-23T14:30:00.000-07:002012-07-23T18:18:36.124-07:00Ranch Dressing<div class="separator" style="clear: both; text-align: left;">
I know this is a silly "recipe" to post, but it's my favorite simple, homemade ranch dressing. It's a million times better than a bottle of ranch, but faster than chopping up a bunch of herbs for homemade dressing. I also love that it doesn't contain sour cream, which adds too much tang for my personal taste. This consistency is perfect for dipping veggies, but if you need it slightly thinner for a salad, just add a tiny bit more milk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGasKbghaj1ED-EiGhyklifmfgWNzY7Ws9J8mUdLjLF6k7VI_LzKxdisOcIDGP_OygeEOMhbfpVm-LNrDtObyvmEiZHZK45C26NJHGayIwAcsVskuuWcUg2RitiXA8tcsh8OJKhyphenhyphenW2d3E/s1600/DSC_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGasKbghaj1ED-EiGhyklifmfgWNzY7Ws9J8mUdLjLF6k7VI_LzKxdisOcIDGP_OygeEOMhbfpVm-LNrDtObyvmEiZHZK45C26NJHGayIwAcsVskuuWcUg2RitiXA8tcsh8OJKhyphenhyphenW2d3E/s640/DSC_0126.JPG" width="640" /></a></div>
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<strong><span style="font-size: large;">Restaurant-Style Ranch Dressing</span></strong></div>
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<em>-adapted from Kneader's Bakery-</em></div>
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Heaping 1/2 c. mayonnaise (light is fine)<br />
7 oz. container Greek yogurt (I prefer the 2%)<br />
1/2 cup buttermilk<br />
1 packet Hidden Valley Ranch dressing mix<br />
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Whisk ingredients together. Serve as a salad dressing or dip for vegetables. Refrigerate any leftovers.Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-82640044458170990192012-07-19T16:30:00.000-07:002012-07-19T14:39:36.527-07:00Southwest Open-Faced SandwichesThese little southwest-style sandwiches are so fun and flavorful! They are the perfect addition to any party or luncheon-- I love how simple they are to serve to a crowd, but they also make a quick and delicious weeknight dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGT3Q25kpF1vBKUr9FYec6zXtp0G659nvbe8uhv-yd6aZvN7JIZi5ZBhsX7jPN-WSZTXnLZX87BAn8h2usLhNXo23F_3CIrI9hM85D5kZbNE4Balmaem707cbdGGiOr-lxr8wJ_vLSIU/s1600/DSC_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGT3Q25kpF1vBKUr9FYec6zXtp0G659nvbe8uhv-yd6aZvN7JIZi5ZBhsX7jPN-WSZTXnLZX87BAn8h2usLhNXo23F_3CIrI9hM85D5kZbNE4Balmaem707cbdGGiOr-lxr8wJ_vLSIU/s640/DSC_0169.JPG" width="640" /></a></div>
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<span style="font-size: large;"><strong>Southwest Open-Faced Sandwiches</strong></span></div>
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<em>-Lion House Entertaining-</em></div>
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1 loaf French bread, cut into 1″ thick slices<br />
1 small can chopped olives<br />
½ teaspoon chili powder<br />
1/4 teaspoon ground cumin<br />
¼ teaspoon salt<br />
½ cup mayo<br />
1/3 cup sour cream<br />
1/3 cup green onions, chopped<br />
1 lb. deli turkey, thinly sliced<br />
2 medium tomatoes, thinly sliced<br />
2 ripe avocados, sliced<br />
¾ cup Colby Jack cheese, shredded<br />
¾ cup pepper jack, shredded<br />
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In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 T. of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture. <br />
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Place bread on an ungreased baking sheet and spread 1 T. of the mayo mixture on each slice. Top w/slices of turkey and tomatoes. Spread w/another T. of mayo mixture. Top W/ avocados and cheeses. Sprinkle w/the reserved 2 T. of olive mixture. <br />
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Bake @ 350 for 15 min.Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-51752598882174424742012-07-19T15:14:00.000-07:002012-07-24T07:07:34.464-07:00Turkey Pesto Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tuFIRH7p8RrUpKCgVg_Nf6ud1NudH2aH_nV0GG1TZFBaJnEO6enxnrqp0Y7lq-EcwMTU_9903-d_03LYbHRSgtvR85fFC5qlvG_ed0PR5-u-59o11Ks4v5gtnnGi33ejN9qa7W4o-tE/s1600/DSC_0757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tuFIRH7p8RrUpKCgVg_Nf6ud1NudH2aH_nV0GG1TZFBaJnEO6enxnrqp0Y7lq-EcwMTU_9903-d_03LYbHRSgtvR85fFC5qlvG_ed0PR5-u-59o11Ks4v5gtnnGi33ejN9qa7W4o-tE/s320/DSC_0757.JPG" width="320" /></a></div>
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<strong><span style="font-size: large;">Turkey Pesto Sandwiches</span></strong></div>
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<em>-Alyssa Griffeth-</em></div>
<div>
</div>
<div>
2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tubes/cans</span> refrigerated French Bread dough</div>
<div>
2 Tb olive oil, divided</div>
<div>
3 Tb grated fresh Parmesan cheese</div>
<div>
1 lb. deli sliced turkey</div>
<div>
salt and pepper</div>
<div>
2 medium red bell peppers</div>
<div>
2/3 cups <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mayonnaise</span></div>
<div>
1/3 cup prepared basil pesto</div>
<div>
1/4 tsp Lemon Pepper seasoning</div>
<div>
2 cups romaine leaves, washed</div>
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<div>
Place dough, seam side down on a large cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. Immediately remove bread to cooking rack and cool completely.</div>
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<div>
Slice bell peppers into 1/2 inch strips ant toss with remaining 1Tbs. of oil. Place bell pepper slices in a frying pan and cook until tender.<br />
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<div>
Combine mayo, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the presto mixture over cut side of bread bottom, cover with lettuce leaves. Arrange turkey evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over bottom half. Cut each loaf into 4 sections.</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-26910870154181874722012-07-19T14:38:00.000-07:002012-07-19T13:31:20.484-07:00Honey-Lime Enchiladas<div style="margin: 0px auto 10px; text-align: center;">
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I can't say enough about this dish!! These are my favorite enchiladas in the world because they're so unique and flavorful! I love that they're sweet and slightly spicy, but the sauce is what takes the cake. This is one of the standard meals that I take to sick friends. It pairs perfectly with cilantro-lime rice and mexican corn on the cob or even a simple green salad. After eating these recently, one friend said, "I didn't know you had Mexican blood in you!" They are far from anything authentic, but they are certainly delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLk045RXj7v2Ad_795lYsCBtX-6P2WanWWzhudgvTNBQkSHtrYcUTaOuCDPS7Ki7hyphenhyphenc-uwkmUZtvtQxvSWQ_AZAPSOY153Rt62YQLk1Hxq1EfJu4DgBrWgHLo60Ls1ma6evD1gn0M8tGo/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLk045RXj7v2Ad_795lYsCBtX-6P2WanWWzhudgvTNBQkSHtrYcUTaOuCDPS7Ki7hyphenhyphenc-uwkmUZtvtQxvSWQ_AZAPSOY153Rt62YQLk1Hxq1EfJu4DgBrWgHLo60Ls1ma6evD1gn0M8tGo/s640/DSC_0063.JPG" width="640" /></a></div>
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<strong><span style="font-size: 130%;">Honey-Lime Enchiladas </span></strong></div>
<div align="center">
<em>-Alyssa Griffeth-</em></div>
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<br />
1/3 cup honey<br />
1/4-1/3 cup lime juice (about 2-3 large limes)<br />
1 Tbsp. chili powder<br />
2 large cloves of garlic, finely minced<br />
1.5 lbs boneless skinless chicken breasts (about 3 breasts), cooked and shredded<br />
<br />
12-14 fajita-sized flour tortillas<br />
4 cups of Mexican cheese blend, shredded (I use one bag of monterrey jack and one bag of mexican)<br />
1 14-oz can of MILD green enchilada sauce<br />
1 cup of heavy cream<br />
1/3 c. chopped cilantro</div>
<div align="left">
<br />
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.<br />
<br />
In a medium sized bowl, place honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Add shredded chicken and cilantro to marinade. Stir to combine.<br />
<br />
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the greased baking dish.<br />
<br />
Heat a stack of tortillas in the microwave covered by a wet paper towel, until warm and flexible. <br />
<br />
Working one tortilla at a time, place a large spoonful (about 3 Tbsp.) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large pinch (about 3 Tbsp.) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.<br />
<br />
Repeat with the remaining chicken, cheese and tortillas. You will use about 3 cups of the cheese for the filling-- Set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture (if any) to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.<br />
<br />
Bake the enchiladas at 350 degrees for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro and serve with a side of sour cream.<br />
<br />
Serves 4 to 6<br />
<br />
**NOTE: These enchiladas can easily be made a day ahead of time. Just pull them out of the fridge, add the sauce and cheese and bake. </div>
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border: 0px currentColor; padding: 0px;" /></a></div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-57097379989924173462012-07-19T14:30:00.000-07:002012-07-19T13:32:17.535-07:00Pan-Fried Black Bean Burgers<div class="separator" style="clear: both; text-align: left;">
I know I've mentioned this before, but our family tries to eat at least one meat-less dinner each week. When I first tried making Black Bean Burgers for my husband and kids, I knew they'd have a fit! So, I didn't say a word about what was in them. My picky black-bean haters gobbled them up, and my husband thought I had definitely added some ground beef to the patties. I love being a tricky mom! Meatless goals aside, they are honestly one of my all-time favorite quick dinners. We always fight over who gets the lunch leftovers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWP9SRLmESRroV6Zok9A_LdkH4JkQF1Sx4vVMbfH1BvMltanbMkLYMVxze6S2WedOuxiS7PgCE3R2Kwfz1vk_IIKhy3_WUa1U8bhP8wXc10vqTKYUGpW4rb_ZaBOFToqSvdxv9bYpmHe4/s1600/DSC_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWP9SRLmESRroV6Zok9A_LdkH4JkQF1Sx4vVMbfH1BvMltanbMkLYMVxze6S2WedOuxiS7PgCE3R2Kwfz1vk_IIKhy3_WUa1U8bhP8wXc10vqTKYUGpW4rb_ZaBOFToqSvdxv9bYpmHe4/s640/DSC_0055.JPG" width="640" /></a></div>
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<br /></div>
<div style="text-align: center;">
<strong><span style="font-size: large;">Pan-Fried Black Bean Burgers</span></strong></div>
<div style="text-align: center;">
<em>-Alyssa Griffeth-</em><br />
</div>
<div style="text-align: left;">
1- 15 oz. can of black beans, rinsed and drained<br />
1 egg, beaten<br />
2/3 c. panko bread crumbs<br />
1 tsp. chile powder<br />
1/2 tsp. cumin<br />
1/2 c. chopped cilantro<br />
2 cloves garlic, minced<br />
1/2 small red onion, diced<br />
1 Tbs. lime juice<br />
1 Tbs. mayo<br />
2 Tbs. diced jalapeno<br />
1/2 tsp. kosher salt<br />
freshly ground pepper<br />
<br />
1/4 c. canola oil</div>
<div style="text-align: left;">
Hamburger buns</div>
<div style="text-align: left;">
burger toppings (see below)<br />
<br />
Mash beans using a food processor or potato masher (which is all I use-- one less dish to clean, right?!). Add all remaining ingredients (except oil) and combine well. If mixture seems too dry, add a little extra lime juice (or water). If it seems too wet, add a few more panko bread crumbs. Knead mixture with hands until well-mixed and firm. Divide into patties (I usually make 5 or 6 big ones or a bunch of small sliders). Top patties with extra kosher salt. <br />
<br />
Heat canola oil in a large frying pan over medium heat. Cook the patties for 5-7 minutes on each side until browned and slightly crisp. Serve on buns or wrapped in lettuce leaves, with the following toppings:<br />
<br />
-cheddar cheese slices<br />
-lettuce<br />
-tomato<br />
-avocado<br />
-grilled onions or red onion sliced thin<br />
-fry sauce (1/2 ketchup, 1/2 mayo)</div>
<div style="text-align: left;">
-Optional: grilled poblano peppers (as pictured)-- although, I think I prefer these to be a little more simplistic</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-30792707713461466642012-07-19T13:29:00.003-07:002012-07-19T13:29:50.608-07:00Coconut Macadamia Nut French ToastThis breakfast takes me straight back to Hawaii and makes me feel like I'm eating beachside. It is a decadent breakfast that combines so many wonderful tropical flavors and textures. It's so delicious that my wonderful husband knows that he must make it for me every Mother's Day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIi-iTcpLn4DLMfytzNy1-pPy3ER5AzwM-EYMLUiA_U3D4xo-f7ewvcljl0y5CLyHQi3HYHQHLprJm8zKXHrlKEOZ2pjkcZTOR5e8RdTwIo679YY8SDkAb9TBJkrn4iPhUQobpw_97LH0/s1600/DSC_0896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIi-iTcpLn4DLMfytzNy1-pPy3ER5AzwM-EYMLUiA_U3D4xo-f7ewvcljl0y5CLyHQi3HYHQHLprJm8zKXHrlKEOZ2pjkcZTOR5e8RdTwIo679YY8SDkAb9TBJkrn4iPhUQobpw_97LH0/s640/DSC_0896.JPG" width="640" /></a></div>
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<strong><span style="font-size: large;">Coconut Macadamia Nut French Toast</span></strong></div>
<div align="center" class="fl-l width-50">
<em>-Alyssa Griffeth-</em></div>
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<strong></strong> </div>
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<strong>FRENCH TOAST:</strong></div>
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<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
1 loaf French Bread, cut into 1 1/2 inch slices</div>
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2 large eggs</div>
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1 cup milk</div>
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1 can coconut milk</div>
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¼ c. sugar</div>
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1 tsp. ground cinnamon</div>
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2 tsp. coconut extract</div>
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<br /></div>
<div class="ingredient" itemprop="ingredients">
Combine eggs, milks, and spices in a large bowl. Spread a stick of cold butter over a large griddle. Working quickly, dip each side of bread in the egg mixture for a few seconds. Place on griddle and cook till golden. </div>
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<br /></div>
<div class="ingredient" itemprop="ingredients">
<strong>COCONUT SYRUP:</strong></div>
<div class="ingredient" itemprop="ingredients">
1/2 c. butter<br />¾ c. buttermilk<br />1 c. sugar<br />½ tsp. baking soda<br />1 tsp.
coconut extract<br /><br />Place butter, buttermilk and sugar in a medium saucepan.
Stir over medium heat until butter melts and sugar dissolves. Bring to a boil
and boil one minute.<br /><br />Remove from heat and add baking soda and extract,
stirring constantly. It will bubble up, so if your pot is small, hold it over
the sink to avoid spillage. Continue to stir syrup and let it rest for a few
minutes before serving.</div>
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<br /></div>
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<strong>TOPPINGS:</strong></div>
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powdered sugar</div>
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sliced bananas</div>
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toasted coconut flakes</div>
<div class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">
macadamia nuts</div>
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coconut syrup</div>
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fresh whipped cream</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<br /></div>
<div class="instruction" itemprop="recipeInstructions">
Serve hot french toast with powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut syrup, and whipped cream.</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-20582391890070936912012-07-19T12:55:00.000-07:002012-07-19T12:55:17.749-07:00Gooey Caramel Brownies<div style="margin: 0px auto 10px; text-align: center;">
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These brownies are definitely among my most frequently-requested recipes. I love that they are such a simple variation from my regular<a href="http://cookingalamode.blogspot.com/2012/07/dark-chocolate-brownies.html"> Dark Chocolate Brownies</a>. They are ooey, gooey, and knock-your-socks-off good. Honestly, once you've made these, boxed brownies will begin to taste like cardboard! I think the key is to not overbake them, so they stay incredibly soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfchm3AT7in_SMXqxuko63GbHtuPSFvvEpAk57H_SlPkQOTgtHZS-rWB03jnM5Iu0MkVRGo7ylQ7XMsmv0d5GapWgguMEs3p9g7bjFv_7Ityb2F8xNWF0fXUgGz7SOTt_Lm7NO7XMJ6I/s1600/DSC_0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfchm3AT7in_SMXqxuko63GbHtuPSFvvEpAk57H_SlPkQOTgtHZS-rWB03jnM5Iu0MkVRGo7ylQ7XMsmv0d5GapWgguMEs3p9g7bjFv_7Ityb2F8xNWF0fXUgGz7SOTt_Lm7NO7XMJ6I/s640/DSC_0718.JPG" width="640" /></a></div>
<strong><span style="font-size: large;">Gooey Caramel Brownies</span></strong></div>
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<em>-Alyssa Griffeth-</em></div>
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1 c. butter<br />
8 oz. good-quality semisweet chocolate (I use Guittard semi-sweet chocolate chips)<br />
2 c. sugar<br />
2 tsp. pure vanilla extract<br />
5 extra-large eggs<br />
1/3 c. unsweetened Dutch-process cocoa powder<br />
1/2 tsp. salt<br />
2/3 c. all-purpose flour<br />
<br />
Caramel Filling:<br />
15 oz. Kraft caramel bits<br />
1/3 c. whipping cream<br />
12 oz. bag of semi-sweet chocolate chips </div>
<div style="margin: 0px auto 10px; text-align: left;">
<br />
Preheat oven to 350 degrees F. Line a 13×9 inch glass pan with heavy-duty foil and spray foil with cooking spray.</div>
<div style="margin: 0px auto 10px; text-align: left;">
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add the 2 cups of sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm by placing in an ice bath in the sink or in the freezer.</div>
<div style="margin: 0px auto 10px; text-align: left;">
Whisk in vanilla, then add eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).</div>
<div style="margin: 0px auto 10px; text-align: left;">
Spread HALF of mixture in pan and bake for 20 minutes. While brownies are cooling, prepare the caramel sauce. In a small saucepan, combine caramels and cream and stir till smooth. Poor over brownies and top with chocolate chips and remaining brownie batter. Return to oven and bake for 30 more minutes. Chill or let brownies reach room temperature before removing foil from pan and cutting. </div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-8853015252383937302012-07-19T12:24:00.000-07:002012-07-19T12:56:11.133-07:00Peanut Butter Brownie TrifleI am a sucker for anything that involves peanut butter and chocolate together. This recipe comes together easily, thanks to the option of using a boxed brownie mix, but it is SO decadent. It can easily be made into mini trifles (as pictured), but it also looks beautiful when made in a single large dish. With trifle, I tend to prefer the miniature option simply because it is much prettier to serve, but both taste absolutely delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKI6OIz2sGeDbnOH_t_CwuItdgv4CQhwFbaogwRYMmP32yMX3fskHw07d5E4GbXJ-Tmy7ieedmw9bvO1tBsL8kMk3btneyuVfzp9eINxVO-e0p20TmmMU1o0_P9Rol75xREf7Zn6q_ME/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKI6OIz2sGeDbnOH_t_CwuItdgv4CQhwFbaogwRYMmP32yMX3fskHw07d5E4GbXJ-Tmy7ieedmw9bvO1tBsL8kMk3btneyuVfzp9eINxVO-e0p20TmmMU1o0_P9Rol75xREf7Zn6q_ME/s640/DSC_0135.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;"><strong>Peanut Butter Brownie Trifle</strong></span></div>
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<em>-Alyssa Griffeth-</em></div>
<div class="ingredient">
1 fudge brownie mix (9x13 inch pan size) <a href="http://cookingalamode.blogspot.com/2012/07/dark-chocolate-brownies.html">or this homemade version</a></div>
<div class="ingredient">
1 bag peanut butter chips</div>
<div class="ingredient">
32 large Resse's peanut butter cups (plus small ones for garnish on minis, if desired), frozen</div>
<div class="ingredient">
4 cups 2% milk</div>
<div class="ingredient">
2 pkgs. (5.1 ounces each) instant vanilla pudding mix</div>
<div class="ingredient">
1 c. creamy peanut butter</div>
<div class="ingredient">
4 tsp. vanilla extract</div>
<div class="ingredient">
2 c. whipping cream + 1/2 c. sugar<span class="instructions"></span></div>
<br />
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. <br />
<br />
Dice frozen peanut butter cups and divide into 4 piles. Prepare the whipped cream by beating the cream and sugar until stiff peaks form. <br />
<br />
In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1/2 of whipped cream.<br />
<br />
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.<b> </b>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-25302694251329648382012-07-19T12:05:00.000-07:002012-07-19T13:31:47.724-07:00Sweet Pork Chimichangas w/ GuacamoleThis recipe started out with some leftover Café Rio pork that I was trying to “repurpose.” I love when accidents become HUGE successes! This has become a favorite meal for our family. It’s so versatile and could easily be filled with leftover grilled chicken, steak, or rice + beans + cheese.<br />
<a href="http://lh4.ggpht.com/-F-mySH9HGc0/UAcI8SszoxI/AAAAAAAAJ_g/ieObnO-TzOQ/s1600-h/DSC_0811.jpg"><img alt="DSC_0811" border="0" height="428" src="http://lh5.ggpht.com/-j4Fft4xljxg/UAcI87sGltI/AAAAAAAAJ_o/IL_VHperFh0/DSC_0811_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0811" width="640" /></a><br />
<h3 align="center">
<span style="font-family: Times New Roman; font-size: large;">Sweet Pork Chimichangas w/ Guacamole</span></h3>
<h3 align="center">
<span style="font-family: Times New Roman;"><em>-Alyssa Griffeth-</em></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;"></span></span> </h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">1 pork tenderloin or 1.5 lbs. chicken (cooked in crockpot with 2 c. salsa + 1 c. brown sugar and shredded)</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">2 c. cilantro-lime rice (cook 1 c. rice, then add 1/2 c. minced cilantro, 3 Tbs. butter, juice from 1 lime, and 1/2 tsp. kosher salt)</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">15 oz. can black beans, drained and rinsed</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">1 lb. monterrey jack cheese, shredded</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;"><a href="http://cookingalamode.blogspot.com/2009/03/creamy-lime-cilantro-dressing.html">creamy cilantro dressing</a></span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">8-12 uncooked flour tortillas</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">canola oil</span></span></h3>
<h3>
<strong><span style="font-family: Times New Roman; font-size: small;"></span></strong> </h3>
<h3>
<strong><span style="font-family: Times New Roman; font-size: small;">Guacamole:</span></strong></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">2 ripe avocados, peeled and mashed</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">1 small tomato, diced and seeded</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">1/2 tsp. minced jalapeno (optional)</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">1 small clove garlic, minced</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">1-2 limes, juiced</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">kosher salt</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;"></span></span> </h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">T</span></span><span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">o make the guacamole, combine all ingredients and mash together until incorporated. Place in an air-tight container until ready to use.</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;"></span></span> </h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">On each tortilla, layer a small scoop of rice, followed by a few pinches of meat, black beans, and cheese. Top with a generous drizzle of cilantro dressing. Roll tightly, folding tortilla ends in first and securing with a toothpick if needed. </span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;"></span></span> </h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">Place 2-3 inches of canola oil in a tall-sided pan and bring to medium-high heat. Gently cook chimichangas 3-4 at a time, turning once until both sides are golden. Pl</span></span><span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">ace on paper towels and immediately sprinkle with salt. Place cooked chimichangas on a cookie sheet. Top with cheese and bake for 5 minutes in a 350 degree oven, or until cheese is melted.</span></span></h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;"></span></span> </h3>
<h3>
<span style="font-family: Times New Roman; font-size: small;"><span style="font-weight: normal;">Top with guacamole and serve.</span></span></h3>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-42168810274483992592012-07-19T12:03:00.000-07:002012-07-23T17:20:26.557-07:00Dark Chocolate Brownies<div style="margin: 0px auto 10px; text-align: left;">
These are my all-time favorite brownies! I particularly love making them into caramel brownies, but when I just want a standard classic, this is the recipe I ALWAYS fall back on. I love that they don't require a mixer, and I LOVE how gooey and chocolatey they are. </div>
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64ZJksUIhKO-_dtEYAVEbn5enMfYok1EilK6ZQK41ftTYmyvQHH2YTdWhIZtkPBq5Gfu4-ft7GoNhvkbI5kA8n4TEfLZ-FA0f6QCQJ3HNDv9k_jSa-wbrDvQxHYDhU_mX9myhwVeeqOw/s1600-h/DSC_0019.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64ZJksUIhKO-_dtEYAVEbn5enMfYok1EilK6ZQK41ftTYmyvQHH2YTdWhIZtkPBq5Gfu4-ft7GoNhvkbI5kA8n4TEfLZ-FA0f6QCQJ3HNDv9k_jSa-wbrDvQxHYDhU_mX9myhwVeeqOw/s400/DSC_0019.JPG" /></a> </div>
<div style="margin: 0px auto 10px; text-align: center;">
<strong><span style="font-size: large;">Dark Chocolate Brownies</span></strong></div>
<div style="margin: 0px auto 10px; text-align: center;">
<em>-Alyssa Griffeth-</em></div>
<div style="margin: 0px auto 10px; text-align: left;">
1 c. butter<br />
8 oz. good-quality semisweet chocolate (I use Guittard semi-sweet chocolate chips)<br />
2 c. sugar<br />
2 tsp. pure vanilla extract<br />
5 extra-large eggs<br />
1/3 c. unsweetened Dutch-process cocoa powder<br />
1/2 tsp. salt<br />
2/3 c. all-purpose flour</div>
<div style="margin: 0px auto 10px; text-align: left;">
<br />Preheat oven to 350 degrees F. Line a 13×9 inch glass pan with heavy-duty foil and spray foil with cooking spray.<br />
<br />
Place butter and chocolate in a glass bowl and cook on 50% power for 1-2 minutes, stirring every 30 seconds until smooth. <br />
<br />
Add the 2 cups of sugar to the chocolate mixture and mix well. Whisk in vanilla, then add eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).</div>
<div style="margin: 0px auto 10px; text-align: left;">
Spread in pan and bake until a pick inserted in center comes out with crumbs, 30 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift foil from pan, place on a cutting board, and cut into squares.</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-44666958608096731292012-07-19T11:36:00.000-07:002012-07-19T14:50:47.291-07:00Ina Garten's Lemon BarsThese are the most amazing lemon bars in the world! Super tart and thick and wonderful, with a nice dense, sweet crust. Thank you, Ms. Ina Garten, for such a fabulous recipe. <br />
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<strong><span style="font-size: large;">Lemon Bars</span></strong></div>
<div style="text-align: center;">
<em>-Ina Garten-</em> </div>
<h3>
For the crust:</h3>
<div class="ingredient">
1 c. butter, at room temperature</div>
<div class="ingredient">
1/2 c. sugar</div>
<div class="ingredient">
2 c. flour</div>
<div class="ingredient">
1/8 tsp. kosher salt</div>
<h3>
For the filling:</h3>
<div class="ingredient">
6 extra-large eggs at room temperature</div>
<div class="ingredient">
3 c. granulated sugar</div>
<div class="ingredient">
2 Tbs. grated lemon zest (4 to 6 lemons)</div>
<div class="ingredient">
1 c. freshly squeezed lemon juice</div>
<div class="ingredient">
1 c. flour</div>
<div class="ingredient">
Confectioners' sugar, for dusting</div>
<div class="instructions">
<div class="instruction">
</div>
<div class="instruction">
Preheat the oven to 350 degrees F.</div>
<br />
For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add flour and salt to the butter until just mixed. Press into a 9x13 inch glass pan, which has been covered in heavy-duty foil. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.<br />
<br />
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.<br />
<br />
Chill, then cut into triangles and dust with confectioners' sugar.</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-50084409504275597212012-07-19T02:00:00.000-07:002012-07-19T12:08:50.155-07:00Chicken Salad Sandwiches<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjy_MA-dG7jPN5MtD0maqgDAsRdKxD-X23pJbS4NPaO30FYKROOiLlr1ebZoDsP81bdbxUJOBRV8ryFGYhJpzEfIIYBI_ofJdnwAS6_ehZHLdcy8lm_HLbD_qIqpjbMq-Q19pwEz0X4U/s1600-h/DSC_0002.JPG"><span style="color: black;"></span><img alt="" border="0" id="BLOGGER_PHOTO_ID_5369546754266463842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjy_MA-dG7jPN5MtD0maqgDAsRdKxD-X23pJbS4NPaO30FYKROOiLlr1ebZoDsP81bdbxUJOBRV8ryFGYhJpzEfIIYBI_ofJdnwAS6_ehZHLdcy8lm_HLbD_qIqpjbMq-Q19pwEz0X4U/s400/DSC_0002.JPG" style="display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <strong><span style="font-size: 130%;">Chicken Salad Sandwiches</span></strong></div>
<div align="left">
<br />
chicken, cooked and shredded<br />
approx. ½ c. mayonnaise<br />
¼ c. sour cream<br />
cashews<br />
celery<br />
Vidalia onion, finely diced or grated<br />
Red grapes, halved<br />
Apple, diced<br />
Water chestnuts, diced<br />
Dash of Worcestershire sauce<br />
Salt and pepper<br />
<br />
Combine mixture and serve chilled in croissant rolls. </div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-65010120466693160412012-07-18T20:15:00.000-07:002012-11-09T14:37:37.983-08:00Perfect Cornbread Muffins<div style="margin: 0px auto 10px; text-align: left;">
I spent a good couple of years perfecting this recipe, and now I can say with full confidence that I will NEVER experiment with another cornbread recipe again. I like my cornbread sweet, and definitely not dry and crumbly. These fit the bill perfectly. There are a few steps involved, but they are all very easy and TOTALLY worth it. You could easily consider these dessert. :) </div>
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<div style="text-align: center;">
<br />
<strong><span style="font-size: large;">Perfect Cornbread Muffins</span></strong><em></em><br />
<em>-Alyssa Griffeth-</em></div>
<br />
<strong>Dry Ingredients:</strong><br />
2 c. flour<br />
1 c. yellow cornmeal<br />
1 small pkg. instant vanilla pudding (not sugar free!)<br />
1 1/2 tsp. baking powder<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
<br />
<strong>Wet Ingredients:</strong><br />
2 eggs<br />
1 c. granulated sugar<br />
1/2 c. butter, melted and cooled slightly (NOT margarine!)<br />
3/4 c. sour cream<br />
1 c. whole milk (you can substitute lower fat milk, but the whole makes it YUMMY!)<br />
<br />
<strong>Topping:</strong><br />
Granulated sugar<br />
<br />
<strong>Honey Butter:</strong><br />
1/2 c. butter, softened<br />
1/4 c. powdered sugar<br />
3 Tbs. honey<br />
<br />
Preheat oven to 400 degrees. Adjust oven racks to middle position. Grease muffin tins accordingly (This recipe makes 16-18 average-sized muffins or a few pans of mini muffins-- Maybe close to 100 muffins?? I like to make 12 regular muffins and finish off the rest of the batter with the cute minis.)<br />
<br />
In a small bowl, melt butter. Set aside and let cool.<br />
<br />
Prepare honey butter by combining very soft butter (not melted) with powdered sugar and honey. Combine with a fork until light and fluffy. Set aside.<br />
<br />
In a medium bowl, combine dry ingredients and whisk together. Set aside.<br />
<br />
In a large bowl, whisk eggs until well-combined. Add the sugar to the eggs and whisk vigorously until thick....About 20 seconds. Add the cooled butter, combining well. Add sour cream and mix well, followed by the milk. The mixture should be smooth and lump-free.<br />
<br />
Add the dry ingredients to the wet, and mix gently with a large spatula until evenly moistened. Don't over mix!<br />
<br />
Spray an ice cream scoop liberally with PAM and use it to place one large scoop of batter in each muffin cup. (For mini muffins, use a small cookie dough scoop.) Sprinkle muffins with a light dusting of granulated sugar (I just use a tablespoon heaped with sugar and sprinkle the tops).<br />
<br />
Bake in a 400 degree oven for about 13 minutes (for large muffins) and 11 minutes (for mini muffins). Muffins should be BARELY browned around the edges but not on top. Make sure that a toothpick inserted comes out clean, but do NOT over bake. They will dry out quickly.<br />
<br />
Remove muffins from oven. Before removing from the pan, use a small spatula to spread honey butter over the tops of the piping hot muffins (I probably use somewhere close to 1 tsp. on each large muffin). Remove from pans and let cool slightly before serving.<br />
<br />
Serve hot with remaining honey butter on the side. <br />
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Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-4709850428595259972012-07-18T16:08:00.000-07:002012-07-18T15:09:13.305-07:00Salted Caramel Cupcakes<div align="center">
<div class="separator" style="clear: both; text-align: left;">
Don’t be intimidated by this recipe! There are quite a few components, but none of the steps are difficult, and they are worth every ounce of effort, and then some!!! These are honestly some of the best cupcakes I've ever eaten. The brown sugar cake with the homemade caramel filling make them so amazing, but the cake has a tendency to fall in the center. Don't let this scare you! It will make the perfect little divot for the filling, and the entire top will be covered by a beautiful swirl of frosting!</div>
<div align="left">
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<span style="font-size: 85%;"> </span><br />
<strong><span style="font-size: 130%;">Salted Caramel Cupcakes</span></strong></div>
<div align="center">
<em>-Alyssa Griffeth-</em></div>
<div align="center">
</div>
<div align="center">
</div>
<div align="left">
Yields 12-14 large cupcakes.<br />
<br /></div>
<div align="left">
<strong>CARAMEL FILLING:</strong><br />
<br />
1 c. corn syrup<br />
1 lb. package brown sugar<br />
1 c. butter<br />
2 tsp. vanilla<br />
1 can sweetened condensed milk<br />
Combine corn syrup and brown sugar and boil for 3 minutes. Turn off heat and add remaining ingredients. Turn heat back on and stir constantly until mixture comes to a boil once again. Set aside and let caramel cool completely.<br />
<br />
<strong>CUPCAKES:</strong><br />
<br />
1 ¼ c. all-purpose flour<br />
¾ tsp. baking powder<br />
¼ tsp. salt<br />
1 c. firmly packed dark brown sugar (dark brown sugar is REALLY important!)<br />
½ c. sugar<br />
½ c. butter, softened<br />
2 eggs<br />
1 tsp. vanilla<br />
½ c. whole milk<br />
<br />
Preheat oven to 350 degrees. Using 12-14 cupcake liners, line muffin tins (paper liners work, but foil is better.)<br />
<br />
In the bowl of an electric mixer, combine sugars and butter together on medium-high speed for 2-3 minutes. Add eggs and vanilla and beat until combined. Add flour, baking powder, and salt, alternating with the milk.<br />
<br />
Divide the batter evenly among the prepared muffin cups, filling about 3/4 full (I like to use a PAM sprayed ice cream scoop for this). Bake 16-20 minutes or until a toothpick inserted into a cupcake comes out clean. DO NOT over bake, or cupcakes will dry out. Allow cupcakes to cool completely while making the frosting. Once cooled, cut a small cone out of the centers and spoon about 1-2 teaspoons of caramel inside each.<br />
<br />
<strong>FROSTING:</strong><br />
<br />
4 ½ Tbs. flour<br />
¾ c. whole milk (or 2%, but the higher the fat content, the better)<br />
¾ c. real butter (make sure it’s a good brand like Challenge—In this recipe, it can actually make a difference)<br />
¾ c. granulated sugar<br />
1 ½ tsp. vanilla extract<br />
<br />
In a small saucepan over medium heat, whisk together the flour and the milk. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Be sure that there are no remaining lumps of flour. Let the mixture cool completely by chilling it in the fridge or in an ice bath in the sink. (If you don't let it cool completely, it will melt the butter and you'll have runny frosting.)<br />
<br />
In an electric stand mixer, beat the butter and the sugar for a minute or two until combined and fluffy. Be sure to use the whisk attachment on a stand mixer, not the flat paddle. While beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7-9 minutes. It will go from a goopy mess into something thick, velvety smooth, and perfectly fluffy. <br />
<br />
If cupcakes are cooled. take about 1/2 c. of the caramel and gently fold it into the vanilla frosting--you want to have visible swirls of caramel, so don’t overmix.. You can add more a little at a time, if desired, but be careful not to make your frosting too runny or it will be difficult to pipe. Place frosting in a piping bag and swirl onto cupcakes (I prefer a large Wilton 1A tip).<br />
<br />
<strong>DECORATIVE CARAMELS:</strong><br />
<br />
1 package Werther’s soft caramels <br />
4 oz. semi-sweet chocolate chips<br />
Kosher or sea salt<br />
<br />
Melt chocolate chips in the microwave on 50% power stirring every 30 seconds. Dip the ugly/seam side of the caramel into the chocolate, about halfway down the side. Place chocolate-side-up on a plate and sprinkle with kosher salt. Allow to harden in fridge.<br />
<br />
Top each cupcake with a chocolate-dipped caramel and then sprinkle with a small pinch of Kosher or sea salt. Don’t be afraid of the salt! It really enhances the flavors of the cupcake! </div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-11812830853395039362012-07-18T15:54:00.000-07:002012-07-18T13:58:40.481-07:00No-Knead Buttery Crescent RollsThese are my mother-in-law's world famous rolls. I have made MANY other kinds of rolls, but NONE of them compare. They are to-die-for! They do take a little extra time to prepare, since they require 3 separate rising times (if you're REALLY strapped for time, you can always cut out the 2nd one), but I think that's what makes them so light and fluffy. They're totally worth the extra work! <br />
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<br />
<div style="text-align: center;">
<strong><span style="font-size: 130%;">No-Knead Buttery Crescent Rolls </span></strong></div>
<div align="center">
<span style="font-size: 130%;"><span style="font-size: 100%;"><em><span style="font-size: 85%;">-Doreen G.-</span></em> </span></span></div>
<div align="center">
<span style="font-size: 130%;"><span style="font-size: 100%;"><br /></span></span></div>
<div>
2 c. warm water<br />
2 T. yeast<br />
½ c. sugar + 1 Tbs.<br />
2 tsp. salt<br />
½ c. powdered milk<br />
2 eggs<br />
½ c. oil<br />
5-6 c. sifted flour<br />
<br />
Whisk together: yeast, 1 Tbs. of sugar, and warm water. Let sit for 5 minutes, or until bubbles appear. </div>
<div>
</div>
<br />
<div>
Add sugar, salt, and powdered milk and stir to combine. Add eggs, then oil. Gradually stir in flour. Cover, and let rise for about 1.5 hours. Gently punch down. Let rise again for about 1 hour.<br />
<br />
Punch down dough. Divide dough into 2 separate balls. Roll dough out into a large circle (1/4 inch thick) on a floured board. Flip over. Cut circle into 1/4, then 1/8, then 1/16. Brush with lots of melted butter. Beginning at the wide end, roll each triangle into a crescent roll. Let rolls rise on pans for 40-45 minutes.<br />
<br />
Bake on greased baking sheet at 400 degrees for 5-9 minutes, until BARELY lightly golden. Brush with more melted butter.</div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-11924437886697439782012-07-18T13:35:00.000-07:002012-07-18T19:24:47.123-07:00Homemade Dinner Rolls/ Hamburger BunsThis has recently become one of my FAVORTIE new roll recipes! I still adore my <a href="http://cookingalamode.blogspot.com/2009/03/no-knead-buttery-crescent-rolls.html">mother-in-law’s reci</a>pe, but sometimes I just want a faster version that doesn’t require me to get flour all over my countertops. They are slightly sweeter than your typical roll, which is probably why we love them so much!! They also make the most perfect hamburger buns and sandwich rolls (when made smaller). But beware….You won’t be able to eat just one!!<br />
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<br />
<div style="text-align: center;">
<strong>Homemade Dinner Rolls/ Hamburger Buns</strong></div>
<div style="text-align: center;">
<em>-slightly adapted from Jenni A.-</em></div>
<br />2 1/2 c. warm water<br />
1 c. sugar<br />
7 1/2 tsp. yeast<br />
7 c. flour<br />
1 1/2 tsp. salt<br />
2 eggs, beaten<br />
<br />
In the bowl of an electric mixer, combine sugar, yeast, and water. Mix with a fork until well-combined. Let sit for 5 minutes until yeast has proofed.<br />
<br />
Add eggs, flour, and salt and combine well, using a dough hook attachment. Add up to a cup more flour ONLY if needed. Keeping the dough fairly sticky will make the rolls more soft and tender. Place dough in a warm area and cover the bowl with a clean towel. Let rise until double-- about an hour. Punch dough down after the initial rise, and prepare cookie sheets by rubbing GENEROUSLY with slightly softened butter. <br />
<br />
Pinch off a large chunk of dough (about 1/4 c.) and gently form into a ball. The easiest way to form a smooth ball is NOT by rolling it like you would with cookie dough. Bread dough must be stretched. Start by touching all 5 fingers of your left hand together. Then take your neat ball of dough and place I on top. Using your right hand with your fingers shaped like an “OK” sign, push down on the ball of dough causing it to stretch over your left hand’s fingers and become smooth. The bottom of each roll will have a little pucker….Which is fine. As long as the top looks smooth. Transfer each roll to the greased cookie sheets. For large rolls/ hamburger buns, place 12 rolls on each cookie sheet, and do up to 20 for smaller rolls. Cover rolls and let rise again until double, about 40 minutes.<br />
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Bake at 350 degrees for 7-10 minutes for small rolls and 10-12 for large rolls. Remove when tops are light golden, and rub tops with a stick of butter before serving.Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-66762855006210593792012-07-18T12:20:00.000-07:002012-07-18T13:40:31.082-07:00Tomato BisqueI'm not typically a fan of tomato soup. Particularly when we're talking about the kind from the red and white can. But once I tried a version that was laced with honey (the secret ingredient!) and cream, I fell in love and knew I had to recreate it. This is TRULY the best version of tomato soup I've ever tried. It's sweet, but tangy, and has the most wonderful combination of herbs. I particularly love that I can use fresh ingredients from my garden in the summer, or use canned and dry ingredients in the winter. It also comes together in such a short amount of time and freezes beautifully, making it a perfect weeknight meal! I can even fool my tomato-hating kids into eating this! I simply cut the sandwiches into little 1 inch cubes and place them in the soup like croutons. That way, they don't fill up on the carbs before they've had a chance to eat their veggies!<br />
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<strong><span style="font-size: large;">Tomato Bisque Soup</span></strong></div>
<div style="text-align: center;">
<em>-Alyssa Griffeth-</em></div>
1 yellow onion, diced<br />
1/2 c. butter, divided<br />
2
garlic cloves minced<br />
1/2 tsp. dill weed<br />
1 tsp. dried oregano<br />
1 tsp. dried basil<br />
5 c.
canned crushed tomatoes <br />
1 (6 oz. can) tomato paste<br />
4 c. chicken stock or
broth <br />
2 Tbs. flour<br />
2 1/2 tsp. kosher salt<br />
1/2 tsp. white pepper<br />
1/3 c. honey<br />
1
1/4 c. heavy cream (plus more to drizzle on top)<br />
2/3 c. half & half<br />
<br />
In a large pot, melt 6 Tbs.
butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until
onion is soft and translucent. Add tomatoes, tomato paste, and chicken stock and
heat to simmer. <br />
<br />
In a separate small saucepan, make a roux with the flour and
remaining 2 Tbs. butter, whisking constantly over medium heat for 3 minutes,
without browning. Add roux to stock, whisking to blend. Add salt and pepper.
Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer,
uncovered for 15 minutes. Add honey, cream, and half & half . Leave slightly chunky if desired, or use an immersion blender to pulse the soup a few times.<br />
<br />
Top each bowl with a drizzle of cream and a basil or parsley leaf. Serve with hot grilled cheese sandwiches.<br />
<br />
For a fun and unique serving idea, try making "tomato soup shots." Just ladle soup into miniature glasses and top with a tiny grilled cheese triangle on a toothpick. Guests won't even need a spoon to eat this simple appetizer, and it is always a hit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiWKgGAkGt62J0NVa84KwYkB4bW2aVOp4hKBK_V2reOvDnfW9q7zLfvDd4CcfMRRc9zvX9VYOmYrUu7zp_nWm2rHicAtw6f0KXhbbt46jwj1TNyQPDc2WeCdNSuoTgfEsFIE5hJJDV60/s1600/DSC_0145.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiWKgGAkGt62J0NVa84KwYkB4bW2aVOp4hKBK_V2reOvDnfW9q7zLfvDd4CcfMRRc9zvX9VYOmYrUu7zp_nWm2rHicAtw6f0KXhbbt46jwj1TNyQPDc2WeCdNSuoTgfEsFIE5hJJDV60/s320/DSC_0145.JPG" width="320" /></a></div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-79796831267964469132012-04-03T21:14:00.006-07:002012-04-11T14:33:14.713-07:00Mini Peach Cobblers w/ Maple Cream Sauce<div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px">I recently made these adorable little cobblers for a peach-themed baby shower and they are now one of my favorite fruit desserts. The brown sugar topping and maple cream sauce make them truly rich and decadent. These little bites of deliciousness truly are out-of-this-world! The recipe is written for mini cobblers, but they could easily be made in a square pan-- Just bake for 5-10 extra minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqBs3Z2ZGdhZ4VjWdMkHKmRfr4vI7pl8Kl8HrlcHYgcaiDJrtydbmOzyJkDroIFOWry_BWSnNKliqgJVXy4R7MCLdj7IsGwrowrCg1m2GzQBSh5XGkzn8vAAc2ZxDSfwcJT2mQv9YoXk/s1600/DSC_0108.JPG"><br /><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqBs3Z2ZGdhZ4VjWdMkHKmRfr4vI7pl8Kl8HrlcHYgcaiDJrtydbmOzyJkDroIFOWry_BWSnNKliqgJVXy4R7MCLdj7IsGwrowrCg1m2GzQBSh5XGkzn8vAAc2ZxDSfwcJT2mQv9YoXk/s400/DSC_0108.JPG" width="640" height="428" /></a><br /></div><br /><br /><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px"><strong><span style="font-size:130%;">Mini Peach Cobblers w/ Maple Cream Sauce</span></strong></div><br /><p>*Makes about 14 mini cobblers or a 9x9 inch cobbler<br /><br /><strong><em>Brown Sugar Cream Topping:</em></strong></p><br /><p>1 c. whipping cream<br />1/3 c. brown sugar<br />2 Tbs. softened cream cheese<br />1 tsp. vanilla bean paste (optional)<br /><br /><strong><em>Crust:</em></strong></p><br /><p>1 c. graham cracker crumbs<br />2 Tbs. sugar<br />6 Tbs. melted butter<br /><br /><strong><em>Filling:</em></strong></p><br /><p>5-6 fresh or frozen peaches, peeled and sliced (costco frozen peaches work great)<br />Juice + zest of 1/2 lemon<br />2 Tbs. real maple syrup<br />2 Tbs. flour<br />1 Tbs. cornstarch<br /><br /><em><strong>Topping:</strong></em></p><br /><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px">1/2 c. quick oats<br />3/4 c. flour<br />1/2 c. sugar<br />1/2 c. packed brown sugar<br />3/4 tsp. cinnamon<br />1/4 tsp. nutmeg<br />1/4 tsp. salt<br />10 Tbs. cold butter, cut into bits<br /><br /><em><strong>Maple Cream Sauce:</strong></em></div><br /><div style="TEXT-ALIGN: left; MARGIN: 0px auto 10px">3/4 c. whipping cream<br />3 Tbs. real maple syrup<br />2 Tbs. light corn syrup<br /><br />To make the brown sugar cream topping, whip all ingredients together until soft peaks form. Place into a pastry bag fitted with a piping tip and store in fridge until ready to use.<br /><br />Place extra thick cupcake liners in 14 muffin tins-- I use greaseproof liners which can be purchased online or in craft/cooking stores.<br /><br />Combine crust ingredients and place a rounded tablespoon of mixture into each muffin liner (or along the bottom of a 9x9" baking dish). Press crumbs down with the back of the spoon.<br /><br />Prepare crumb topping by combining ingredients in a medium bowl. Using a pastry blender or your hands, mix until moist crumbles form. Set aside.<br /><br />Peel and slice peaches (or thaw frozen peaches) and place into a large bowl. If making mini cobblers, use kitchen shears to dice up the peaches. They should be cut into a 1/2 inch dice. Add lemon zest/juice, maple syrup, flour, and cornstarch-- Mix well. Divide peaches into muffin liners, making sure they reach above the top edge-- The peaches will shrink down when baked. Top with a large mound of the crumb mixture-- the more the better! Cover pans tightly with foil. Bake at 350 degrees for 15 minutes. Remove the foil and bake an additional 25 minutes. Let cobblers cool for 20 minutes before removing carefully with a small spoon.<br /><br />Meanwhile, combine sauce ingredients in a saucepan. Cook over medium high heat, stirring constantly until thickened and reduced by 1/3-- Approximately 20 minutes. Serve warm and drizzle generously over cobbler when serving.<br /><br />Top each cobbler with a swirl of fresh whipped cream and a sprinkle of cinnamon. Serve by drizzling a generous amount of the maple cream sauce on top.<br /></div><br /><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a></div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0tag:blogger.com,1999:blog-850967165306071224.post-69366785678518407632012-04-03T19:45:00.002-07:002012-04-03T19:46:41.443-07:00Layered Au Gratin Potatoes (a.k.a Scalloped Potatoes)<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">This might just be one of my favorite potato dishes! I absolutely love the flavor and texture that the cream and chicken broth add, and the thin slices of potato make this dish perfectly unique and a little more gourmet than your typical frozen-hashbrown-potato-recipe. It's definitely my go-to potato recipe.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijpo27WB_v8IEZ29AiMCWXcMY4jAGgd2sYtrJlnLpPnxDs11eobmRyI-UVf5MyC7_Wke-uQ-hORo8jWaYKuQchBQUatA8hg161Uv3WL0uJw9_646_KR9Lrfrlx-f3a3YiFgevrg-yT38/s1600/DSC_0788.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijpo27WB_v8IEZ29AiMCWXcMY4jAGgd2sYtrJlnLpPnxDs11eobmRyI-UVf5MyC7_Wke-uQ-hORo8jWaYKuQchBQUatA8hg161Uv3WL0uJw9_646_KR9Lrfrlx-f3a3YiFgevrg-yT38/s400/DSC_0788.JPG" width="640" height="428" /></a><br /><br /><strong><span style="font-size:large;">Au Gratin Potatoes (a.k.a Scalloped Potatoes)</span></strong></div><br /><div style="TEXT-ALIGN: center"></div><br /><div style="TEXT-ALIGN: center"><em>-Adapted from Mel's Kitchen Cafe-</em></div><br /><div style="TEXT-ALIGN: center"><br /></div><br /><div style="TEXT-ALIGN: center"><br /></div><br /><div style="TEXT-ALIGN: center">*Note: the key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this by hand, since the potatoes need to be sliced 1/8-inch thick. A mandolin is the perfect tool for this, however, a slicing disk on a food processor/shredder works great as well.<br /></div>*Serves 6<br /><br />INGREDIENTS:<br /><br />1 1/4 cups shredded sharp cheddar cheese (I ALWAYS use Tillamook-- The quality really makes a surprising difference in the flavor!)<br />1 1/4 cups shredded Monterey jack cheese (NOT pepper jack)<br />1/2 cup grated Parmesan cheese<br />2 teaspoons cornstarch<br />3-4 pounds russet potatoes, peeled and sliced 1/8-inch thick<br />Kosher salt and pepper<br />1/4 c. butter, melted<br />3/4 cup heavy cream<br />1/2 cup low-sodium chicken broth<br /><br />DIRECTIONS:<br /><br />Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.<br /><br />In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 3.4 teaspoon salt and 1/4 teaspoon pepper evenly over the top.<br /><br />Melt the butter in a large measuring cup and add the cream and the broth. Pour the liquid mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes before serving. <br /><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a></div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-37501922589184475042012-03-31T18:38:00.002-07:002012-03-31T18:42:22.491-07:00Salted Caramel Carrot Cake<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="http://photos1.blogger.com/img/invalid.jpg" imageanchor="1"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnkKddxFK4JvzXkMGnfGCR7UwcmGcUpTyJL2SjdQAsFVWQf6v0YpIWbGOAtXpMo3baMkdOZgg8_m0_qieK25CKn9RfyooHxTW7tq3oMoMtLTPyTl_bHUYBX6aYZYZplz6r2fqgf4S5c4/s400/DSC_0781.JPG" width="640" height="428" /></a></div><br /><div style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none">Everyone likes their carrot cake a little different. I've tried LOTS of variations and I definitely concluded that I prefer mine without raisins, nuts, pineapple or coconut. The secret that makes <em>this</em> cake so unique is the caramel!! I am a sucker for anything with salted caramel (and whipped cream!) so this is by far, my favorite way to eat carrot cake. Its dense, incredibly moist, and absolute perfection! It adorns our Easter dinner table every single year.<br /><br /><strong>Salted Caramel Carrot Cake with Whipped Cream Cheese Frosting</strong></div><br /><div style="TEXT-ALIGN: center"><strong></strong></div><br /><div style="TEXT-ALIGN: center"><em>-Alyssa Griffeth-</em></div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none"><br /></div><br /><div style="TEXT-ALIGN: left">*Serves 16-20</div><br /><div style="TEXT-ALIGN: left"></div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none"><em><strong>Cake:</strong></em></div><br /><div style="TEXT-ALIGN: left">4 large eggs</div><br /><div style="TEXT-ALIGN: left">3/4 cup oil</div><br /><div style="TEXT-ALIGN: left">3/4 cup applesauce</div><br /><div style="TEXT-ALIGN: left">3/4 cup water</div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none">2 teaspoons vanilla</div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none">3 cups sugar</div><br /><div style="TEXT-ALIGN: left">3 1/2 cups flour</div><br /><div style="TEXT-ALIGN: left">1 tablespoon cinnamon</div><br /><div style="TEXT-ALIGN: left">1 teaspoon allspice</div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none">2 teaspoons salt</div><br /><div style="TEXT-ALIGN: left">2 teaspoons baking soda</div><br /><div style="TEXT-ALIGN: left">2 teaspoons baking powder</div><br /><div style="TEXT-ALIGN: left">1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)</div><br /><div style="TEXT-ALIGN: left"></div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none"><em><strong>Salted Caramel Sauce:</strong></em><br />1/2 c. butter</div><br /><div style="TEXT-ALIGN: left">1/2 c. brown sugar</div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none">6 Tbs. heavy cream</div><br /><div style="TEXT-ALIGN: left">2 tsp. vanilla</div><br /><div style="TEXT-ALIGN: left">1/2- 3/4 tsp. kosher salt (to taste)</div><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left"><strong><em>Frosting:</em></strong></div><br /><div style="TEXT-ALIGN: left">1/2 cup butter, softened</div><br /><div style="TEXT-ALIGN: left">8 ounces cream cheese, softened</div><br /><div style="TEXT-ALIGN: left">3 cups powdered sugar</div><br /><div style="TEXT-ALIGN: left">2 teaspoons vanilla</div><br /><div style="TEXT-ALIGN: left">1 1/2 cup heavy whipping cream</div><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left"><strong>DIRECTIONS:</strong></div><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left">Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.</div><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left">In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.</div><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left">In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 28-30 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. While cake is baking, prepare caramel sauce. </div><br /><div style="TEXT-ALIGN: left"></div><br /><div style="TEXT-ALIGN: left">To make the caramel, combine all ingredients in a small saucepan. Bring just to a boil. Remove from heat. Immediately after removing cake from oven, poke holes over the entire surface and pour hot caramel sauce over top. RESERVE 1/3 c. sauce for a decorative drizzle on top of the cake. Cool cake completely.</div><br /><div style="TEXT-ALIGN: left"><br />For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.</div><br />To assemble, cut the sheetcake in half. Carefully set one half on a platter and spread half of the frosting on top.Be careful-- The cakes are filled with caramel and very fragile! Top with remaining cake half and the additional frosting. Place 1/3 c. caramel sauce in a small ziplock baggie. Microwave slightly to make sure the sauce is warm (not hot!!). Drizzle top of cake in a decorative pattern. </div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: center; BORDER-LEFT: medium none; CLEAR: both; BORDER-TOP: medium none; BORDER-RIGHT: medium none" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaVj7NfUixcfGPyHtA5brtLUGp8_yPAqueH8CQga9sIV4M-WgNp37FCdzxoEeMZr6I7lCqpI3ZavdFbIYUboCGtEANSIgP_VX2QkwZLRx52UF728dWN1Iy0m8HNWEl1AN6V0YMKQWk3c/s1600/DSC_0578.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaVj7NfUixcfGPyHtA5brtLUGp8_yPAqueH8CQga9sIV4M-WgNp37FCdzxoEeMZr6I7lCqpI3ZavdFbIYUboCGtEANSIgP_VX2QkwZLRx52UF728dWN1Iy0m8HNWEl1AN6V0YMKQWk3c/s400/DSC_0578.JPG" width="640" height="427" /></a></div><br /><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a></div>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com1tag:blogger.com,1999:blog-850967165306071224.post-53377269700035874152011-12-18T21:02:00.000-08:002011-12-22T10:19:31.537-08:00Snickerdoodle CupcakesThese really are as good as they sound….A yummy buttermilk cinnamon cupcake, topped with cinnamon buttercream frosting, and garnished with an adorable mini snickerdoodle. YUM! <br /><p align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 268px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5689018584665632898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifniSN1_6X5PfWnjYn9nprT7yHHwQijOndR27jaw9vubxhr5VtTISMuBg59qd0gVOu1SyCuMiq418s1mHJAMky8EZ36O9h-H0gw9btd3Ip_qHuxiY4nt65wpAJAbFtVxImG_SAq8KobzQ/s400/DSC_1078.JPG" /></p><br /><p align="center"><span style="font-size:130%;"><strong>Snickerdoodle Cupcakes</strong></span></p><br /><p align="center"><em>-Alyssa Griffeth-</em></p><br /><br /><p align="left"><em>Yield: </em>about 24 cupcakes</p><br /><p><em>Ingredients:</em><br />For the cupcakes:<br />1½ cups all-purpose flour<br />1½ cups cake flour, sifted<br />1 tbsp. baking powder<br />1 tsp. salt<br />1 tbsp. ground cinnamon<br />2 sticks (1 cup) butter, at room temperature<br />1¾ cups sugar<br />4 large eggs<br />2 tsp. vanilla extract<br />1¼ cups buttermilk</p><br /><p><em>For garnish:</em><br />2 tsp. ground cinnamon<br />1/4 c. sugar<br />1 small batch of mini snickerdoodles (see below)</p><br /><p><em>Directions:</em><br />To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.</p><br /><p>Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Sprinkle cupcakes with 1/2 of cinnamon-sugar mixture, reserving remainder for garnish. Bake until a toothpick inserted in the center comes out clean, about 17-19 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely</p><br /><p><em>----</em></p><br /><p><em>Frosting:</em></p><br /><p>1/3 c. butter<br />4 ½ c. powdered sugar<br />¼ c. milk<br />2 tsp. vanilla<br />1/2 tsp. cinnamon</p><br /><p>Beat butter and cinnamon until fluffy. Gradually add sugar and liquids alternately. Beat until desired consistency.</p><br /><p>----</p><br /><p><em>For the mini snickerdoodles: </em></p><br /><p>1/4 c. shortening<br />1/4 c. butter<br />3/4 c. sugar<br />1 egg</p><br /><p>1/2 tsp. vanilla<br />1 1/4 c. + 2 Tbs. flour<br />1/2 tsp. baking soda<br />1/4 tsp. salt<br />1/4 c. sugar + 1 tsp. cinnamon</p><br /><p>Beat butter, shortening, and sugar for 5 minutes, or until fluffy and creamed. Add eggs and vanilla. Add dry ingredients and stir until just combined. Chill dough if desired. Form into 3/4 inch balls and roll in cinnamon and sugar. </p><br /><p>Bake cookies for 5-6 minutes at 350 degrees (or until slightly under-done…They will continue to cook as they cool). You will know they are done when cookies spring back SLIGHTLY when touched, but they are still very soft in the middle. Let the cookies firm up on the baking sheet for 5 minutes before removing to a cooling rack.</p><br /><p>----</p><br /><p><em>Assembly:</em></p><br /><p>Frost cooled cupcakes using a large piping tip. Top with a mini snickerdoodle and sprinkle with remaining cinnamon-sugar mixture.</p>Alyssa Griffethhttp://www.blogger.com/profile/08018855472373802727noreply@blogger.com0