Thursday, June 9, 2011

Loaded Mashed Potato Casserole

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Source: Girl Who Ate Everything


Loaded Mashed Potato Casserole
slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Wednesday, June 8, 2011

Strawberry Shortcake Muffins

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Source: Seasons and Suppers


Strawberry Shortcake Muffins

Cook's Notes: Strawberry Shortcake Muffins These muffins are best with fresh strawberries and even better with fresh, in-season strawberries, for the best flavor.

2 cups all-purpose flour
2 tsp. baking powder
3/4 cup granulated sugar
1/2 cup butter, cold and cut into cubes
1 egg
1 cup heavy cream (35%), Half and Half (10%) or Whole Milk (3.5%)
1 tsp. vanilla
1 - 1 1/2 cups diced strawberries (they don't have to be too small)
Icing (Confectioners) sugar, for dusting


Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.

In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.

In small bowl mix the egg, vanilla and cream. Add all at once to flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.

Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.

Tiramisu Bundt Cake

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Source: Baking Bites


Tiramisu Bundt Cake

3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
1/4 cup espresso or very strong coffee
1/4 cup Kahlua

Preheat oven to 325F. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking power and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk large bowl, ending with an addition of flour, and mixing just until everything is incorporated.
Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.
Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them. Carefully spread all remaining plain batter into the bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.


Kahlua Mascarpone Frosting

1/4 cup butter, room temperature
4-oz mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners’ sugar

Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting to the bundt in a thick, even layer.

Tuesday, June 7, 2011

Mac-n-Cheese with Garlic, White Wine and Toscana Cheese

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Source: The Lunch Bunch


Grown-Up Mac-n-Cheese with Garlic, White Wine and Toscana Cheese

1 12-oz box elbow macaroni, pennette, or mini bow-tie pasta.
1/4 cup unsalted butter
1/4 cup all purpose flour
1/2 cup dry white wine (like Pinot Grigio)
2 teaspoons minced garlic
1 cup Greek yogurt, preferred brand: FAGE
2 cups warm water (or non-fat milk)
2 cups colby-jack cheese
1/2 cup gruyere or swiss
1/4 cup Trader Joes brand black pepper Toscana, grated (or pecorino)
1 tablespoon fine sea salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 cup prepared bread crumbs or Panko

Directions:
Preheat oven to 400 degrees.
In a medium stock pot, bring 8 cups water to a boil, season generously with salt. Add pasta and cook about 10 minutes, making sure pasta is very al dente. Drain. Pour pasta in a greased 9 x 13 glass casserole dish and set aside.
In a bowl, whisk together 1 cup yogurt and two cups warm water or non-fat milk. Set aside.

In a large sauce pan over medium heat, melt butter. Whisk in flour and stir constantly until a golden brown roux forms. Slowly whisk in white wine, stir well. Whisk in yogurt-water mixture and stir until well combined. Add garlic, colby-jack, swiss and Toscana-pepper parmesan. Reduce heat to low and stir slowly and frequently until a thick, creamy consistency forms (add more water or non-fat milk if necessary). Season with salt, white pepper and dry mustard. Taste, season accordingly. Sauce should be slightly overly-salty, as the pasta will absorb some of the liquid while cooking.

Pour cheese sauce over the macaroni and cover loosely with aluminum foil. Place in oven for about 20 minutes or until bubbly. Top with bread crumbs and return to oven, uncovered, until top is browned, about 10 minutes. Remove and let cool for 5 minutes before serving.

Cookies and Cream Cupcakes

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Source: Taste and Tell


Cookies and Cream Cupcakes
from Confessions of a Cookbook Queen

makes about 24-30 cupcakes

Cupcakes
1 box white cake mix
1 stick of butter, melted
1 cup water
3 eggs
24-30 Oreos

Filling
13 oz jar Marshmallow Creme
1 stick of salted butter, softened
1/4 teaspoon vanilla
4 tablespoons heavy cream
1 1/2 cups powdered sugar

Frosting
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed

To make the cupcakes: Preheat the oven to 350F. Line muffin tins with liners. Place an Oreo in the bottom of each liner.

Combine the cake mix, butter, water and eggs in the bowl of a stand mixer. Mix on low speed for one minute. Increase the speed to high and beat for one minute. Fill the liners 2/3 full. Bake in the preheated oven for 20 minutes or until the tops spring back when lightly touched.

To make the filling: Beat the Marshmallow Creme, butter, vanilla and heavy cream on medium until it is smooth. Add the powdered sugar slowly, then increase the speed and beat for a minute. Refrigerate the filling until ready to use.

To make the frosting: Beat the butter, cream and vanilla in the bowl of a mixer until smooth. Slowly add the powdered sugar. Once the powdered sugar is mixed in, beat for 2 minutes on medium-high. Fold in the crushed Oreos.

To assemble: Once the cupcakes are cool, cut a small hole in the center of the cupcake. (For a tutorial on how to fill a cupcake, click here.) Fill the centers with the marshmallow filling. (You can do this by spooning it in or by using a pastry bag and piping it in.)

Generously frost or pipe the frosting on the cupcakes. Top with a mini Oreo, if desired.