Monday, April 29, 2013
Remember how I don't make cinnamon rolls because I don't get up with the sun? Well, this is another great substitute. Full of cinnamon goodness, this cake is wonderful for breakfast, or a morning coffee break. Or an anytime coffee break. Or dessert with vanilla ice cream. Yum.
Start by beating together the butter and sugar until creamy. Add the eggs, yogurt, oil, vanilla and cinnamon
and mix to combine. Then add the flour, baking soda and salt and mix until all the ingredients are incorporated. Spread the batter into a greased spring form pan.
For the topping, combine the melted butter, brown sugar
and cinnamon and stir well to combine. Carefully spread the topping over the batter, then swirl lightly with a butter knife.
Be sure not to over-swirl - you just want swirls around the top, not all the way to the bottom of the pan.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack for about a half hour. While it cools, make the glaze. Using a mixer, beat together the cream cheese, vanilla and powdered sugar.
Add just enough milk to bring the icing to drizzling consistency, then spoon it over the top of the cake.
Isn't is beautiful? But not too beautiful to eat. Really. You should eat it. It's delicious.
One year ago: Portobello Pesto Pizza
Two years ago: Mediterranean Shrimp and Pasta
Three years ago: Pear Cake with Pine Nuts
Four years ago: Beef Stroganoff
Get more inspiration at Mop it up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Friday Flash Blog.
Cinnamon Roll Coffee Cake
1/4 cup butter, softened
3/4 cup sugar
3/4 cup plain or vanilla yogurt
2 Tbsp. canola or vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, melted and cooled
3/4 cup brown sugar
2 tsp. cinnamon
2 Tbsp. cream cheese
2 Tbsp. milk
1/2 tsp. vanilla
1 cup powdered sugar
In a large bowl, cream together butter and sugar until light and creamy, about 3 minutes. Add yogurt, eggs, oil, vanilla and cinnamon, and mix to combine. Add flour, baking soda, and salt and mix until smooth.
Spread into a greased 9-inch springform pan. Set aside. For the topping, combine butter, sugar, and cinnamon until well combined. Spread over cake batter, then swirl topping into the batter with a butter knife. Bake at 350 for 45-50 minutes, until topping is set and toothpick comes out of center clean.
Let cool for 30 minutes.
Meanwhile, make the glaze. In a medium bowl, combine cream cheese, milk, vanilla, and powdered sugar. Beat with a mixer until smooth. Drizzle over cooled coffee cake. Serves 10-12.
Wednesday, April 24, 2013
One of my favorite things about eating in Asian restaurants is the interesting and tasty way that vegetables are prepared. So I was thrilled to find this recipe for Asian Asparagus (you could use green beans, too!) and even more thrilled that it used ingredients I already had on hand. To top it off, it is SO YUMMY!!!
Start by steaming the asparagus - this is a new way I tried and I love it. Unroll several sheets of paper towels (keep them together, like 4 sheets long), get them wet under the faucet, then carefully wring out. Lay out the sheets and then lay the asparagus down on the sheet.
Then roll up the asparagus in the paper towel, starting with the end that has asparagus on it.
Place the roll in the microwave and cook for 2 to 2 1/2 minutes, until crisp tender. THE ROLL WILL BE HOT. Use tongs to remove it from the microwave and set it on a plate.
For the sauce, combine the soy sauce, sherry, Sriracha, sesame oil
in a measuring cup and whisk to combine. In a large skillet, heat the oil over medium high heat, then add the ginger
and the garlic. Saute for 1 minute, then add the soy sauce mixture.
Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Combine the cornstarch and remaining soy sauce and whisk until smooth. Then add it to the skillet,
and stir until the sauce thickens. Add the asparagus to the skillet
and toss it around until it's all coated with the sauce.
Let simmer in the sauce for a minute to warm it all up. Then transfer the asparagus to a serving platter and drizzle with the sauce from the skillet. Top wtih the sesame seeds
and serve immediately!
One year ago: Lemon Poppyseed Pancakes
Two years ago: Blender Bread
Three years ago: Balsamic Chicken with Spring Vegetables
Four years ago: Frozen Strawberry Pie
Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).
1 pound fresh asparagus, trimmed
1/2 Tbsp. cornstarch
4 Tbsp. soy sauce, divided
1 tsp. vegetable oil
2 garlic cloves, minced
1 tsp. minced ginger
1 1/2 Tbsp. honey
2 tsp. dry sherry
1 tsp. Sriracha or garlic chile sauce
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds
Steam asparagus until crisp tender and set aside.
In a measuring cup, combine the 3 Tbsp. soy sauce, honey, sherry, sriracha, and sesame oil.
In large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute. Add the soy sauce mixture to the skillet. Simmer over low heat for 10 minutes, stirring occasionally. In a small bowl whisk together corn starch and the remaining 1 tablespoon of the soy sauce; whisk in to the skillet mixture then stir and heat until thickened.
Add asparagus to the skillet and toss until evenly coated with sauce. Transfer to a serving platter and drizzle with any sauce remaining in skillet. Sprinkle with sesame seeds.
Monday, April 22, 2013
Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.
Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.
Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions
and cook for about a minute. Then add the rice,
and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine
and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,
cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.
The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese
and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!
One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake
There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.
Risotto with Bay Scallops
1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese
In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).
Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.
Wednesday, April 17, 2013
I don't know what it's like where you live, but where I live, it is still winter. It is frustrating, yes, to still have inches of the snow on the ground and the promise of more on the way, but it does give me an opportunity to make more winter-ish food, like this delicious pot roast.
Until now, I've only made pot roast one way. I really like it that way, but when I saw this recipe, I knew I would have to try this version. And I love it! In addition to serving it straight up for dinner, come back and see how it can be turned into leftovers that don't resemble the original.
Just like the "other" pot roast version, this one gets cooked in the crock pot. After a long day at work, or anywhere else, it's so delightful to come into the house and realize, from the amazing smells, that dinner is already cooked. Invest a few minutes in the morning and it will pay dividends in the evening.
Start by searing the roast. Heat a large skillet or dutch oven over medium high heat and add the olive oil. Sprinkle the roast with salt and pepper and then place it in the pan.
Let it sizzle and cook for 2-3 minutes, then flip it over to sear the other side. You'll know it's ready to flip when it releases easily from the pan.
Cook it on this side for 2-3 minutes then transfer the roast to the crock pot. Top the roast with the chopped onion.
In a large measuring cup, combine the tomato sauce, water, lemon juice, vinegar,
mustard and paprika.
Whisk it to mix it up well. Top the roast with this mixture
and then cook on low for 8-10 hours or until the roast is tender.
Remove the roast from the crock pot
and shred it or slice it. Serve it with some of the sauce in the crock pot, if you like.
One year ago: Peanut Butter and Jelly Crepes
Two years ago: Cherry Coffee Cake
Three years ago: Shrimp Melts
Four years ago: Breakfast Couscous
Get more great stuff at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).
Sassy Pot Roast
1 - 2 pound boneless beef chuck roast
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1 large onion, chopped
1 - 8 ounce can tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika
Sprinkle beef with salt and pepper. In a large skillet or dutch oven, brown beef in oil on all sides; drain. Transfer to a slow cooker. Top with onion. Combine the remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred or slice. Serve with pan juices if desired.
Recipe Source: Taste of Home
Monday, April 15, 2013
Well, after the cake, pie and donuts, I thought it was time to post a recipe for a green vegetable. Brussels are one of my favorites, so I'm always looking for new and interesting ways to prepare the little sprouts. I loved this recipe which cooks the brussels in a layer of garlic-laced butter. The sprouts get all carmelized (thus the title of the recipe!) through this method and the result is wonderful.
Now, I have another method to go to, besides sauteed with bacon, steamed with garlic butter and roasted.
Be sure to use fresh brussels sprouts in this recipe. Frozen sprouts don't have the structural integrity to stand up to this carmelizing method - you'll end up with a big pile of mush. (I speak from experience.)
Start by cutting the brussels in half and then smashing the garlic cloves with a knife.
Add the butter and olive oil to a medium skillet and heat it over medium high heat. When the butter gets foamy, reduce the heat to medium, then add in the garlic. Cook the garlic until it starts to lightly brown - this will smell amazing!
Remove the garlic, then add the spouts into the pan, cut side down.
Now cover the pan and let the sprouts cook for 10-15 minutes or until they are tender when you pierce them with a knife.
Season with salt and pepper, and if you want, top with the toasted garlic pieces. Yum!
One year ago: Fruity Coconut Cake Roll
Two years ago: Berrymisu
Three years ago: Chocolate Raisin Cake
Four years ago: Oriental Coleslaw
Find more great stuff at My Meatless Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Mop it Up Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.
Carmelized Brussels Sprouts in Garlic Butter
16 Brussels sprouts, halved lengthwise
1 1/2 Tbsp. butter
1 1/2 Tbsp. olive oil
3 cloves garlic, smashed with the flat side of a knife
Melt butter and olive oil in a medium skillet, over medium-high heat, until butter is foamy. Reduce heat to medium, then add smashed garlic and cook until lightly browned. Remove garlic.
Add sprouts cut side down, cover, and cook (without stirring) on medium-low heat 10-15 minutes or until tender when pierced with a knife.
Top with salt and pepper to taste. (You can also top with the toasted garlic, if you like!)
Wednesday, April 10, 2013
I've been on a bit of a cinnamon kick lately. I really wanted to make (and eat) cinnamon rolls, but I do not get up before the sun. So, instead, I made these donuts. And they may even be BETTER than cinnamon rolls. A buttermilk donut is swirled with cinnamon sugar then baked in a sauce of brown sugar and cinnamon, then finished off with a delicious icing.
I took these to work to share, and they were gone in a matter of minutes.
And I can foresee that I'll be making them over and over again.
Start by making the cinnamon topping. The donuts are going to bake IN the topping, so you'll turn them upside down eventually. But for now, melt the butter over medium-low heat in a medium saucepan, then add the cinnamon and brown sugar,
milk and cornstarch.
Heat and stir until the mixture just comes to a boil. Remove from the heat and stir in the vanilla.
Grease a donut pan well, then spoon about 1 tablespoon of the cinnamon sugar mixture into each donut well.
For the donut batter, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a medium mixing bowl. In a measuring cup, combing the buttermilk, egg, vanilla and oil.
Pour the wet ingredients into the dry,
and stir until all the dry ingredients are moistened. Spoon the batter into the donut wells.
You'll probably have extra cinnamon sugar topping mixture, so dollop that on top of the donut batter, and swirl lightly to incorporate it. Bake the donuts for 12-14 minutes or until a toothpick entered into the donut comes out clean. Let the donuts sit in the pan for a couple minutes, then take care to remove them from the pan and transfer them to a wire rack. I used a table knife to loosen the donuts from the edge of the pan. Because of the stickiness of the topping, you'll probably get a few pieces stuck, but that's ok. (you can just eat those! ha!)
(If you are doubling the recipe but only have one donut pan, you'll need to wash your pan before baking the second batch. Otherwise, the cinnamon sugar mixture that is left in the pan will burn. The cinnamon sugar mixture comes easily out of the pan if you let it sit in soapy water for a few minutes.)
While the donuts cool, make the glaze by whisking together the milk and powdered sugar. When the donuts are cool, drizzle the glaze over the donuts.
I like to put a cookie sheet under the wire rack to catch all the drips.
If you're not serving these on the day you make them (or even if you are!) they are absolutely wonderful warmed up briefly in a toaster oven! They are also quite delicious at room temperature. Just make them already.
One year ago: Pepper Poppers
Two years ago: Chocolate Banana Cake
Three years ago: Sesame Pork Tenderloin
Four years ago: Southwestern Pot Pie
Find more great stuff at Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2).
Cinnamon Roll Donuts
1 cup flour
1/4 cup plus 2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup plus 2 Tbsp. buttermilk
1 egg, beaten
1/2 tsp. vanilla
1 1/2 tsp. vegetable oil
2 Tbsp. butter
2 tsp. cinnamon
5 Tbsp. brown sugar
1 tsp. milk
1 tsp. cornstarch
1 tsp. vanilla
1/4 cup powdered sugar
1 Tbsp. milk
To make the cinnamon topping:
Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla. Pour about 1 Tbsp. of the cinnamon topping evenly into each well of a greased donut pan.
To make the donuts:
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a measuring cup, stir together the butter milk, egg, and oil. Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
Drop spoonfuls of the batter into the donut pan over the cinnamon topping. Use any leftover cinnamon mixture to dollop over the donut dough and lightly swirl in to the batter.
Bake at 325 for 10-14 minutes or until lightly browned and cooked through. (A toothpick should come out clean.) Let the donuts cool in the pan for a few minutes and then carefully transfer them to a wire rack. (Running a table knife around the edges should help them loosen from the pan.)
To make the glaze:
Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the donuts once they have cooled. Makes 6 donuts.
Recipe Source: Adapted slightly from Buns in My Oven
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