Monday, September 4, 2017

Chocolate Macaroon Cupcakes

Made these with Megan for my birthday - YUMMILICIOUS!!!!

  • Ingredients
  • 2 egg whites
  • 1 egg
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk

  • 1 cup fat-free ricotta cheese
  • 1/4 cup sugar
  • 1 egg white
  • 1/3 cup flaked coconut
  • 1/2 teaspoon coconut or almond extract
  • 2 teaspoons confectioners' sugar


  • In a bowl, combine the egg whites, egg, applesauce and vanilla.
  • Combine the flour, sugar, cocoa and baking soda; gradually add to
  • egg white mixture alternately with buttermilk. Spoon half of the
  • batter into 18 muffin cups coated with cooking spray.
  • In another bowl, beat the ricotta cheese, sugar and egg white until
  • smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the
  • center of each muffin cup.
  • Fill muffin cups two-thirds full with remaining batter. Bake at
  • 350° for 28-33 minutes or until a toothpick inserted in cupcake
  • comes out clean. Cool for 5 minutes before removing from pans to
  • wire racks; cool completely. Dust with confectioners' sugar.                                              
  • Yield: 1-1/2 dozen.

Pasta Primavera Soup with Parmesan Toast

1 Tb olive oil                                                               4 slices rustic bread such as ciabatta                   3 carrots, chopped                                                     2 Tb minced parsley, divided                                 1 small yellow onion, chopped                                   ¼ pound asparagus, trimmed and cut                     8 cups chicken or vegetable broth                                    diagonally into 1 “ pieces                               1 ½ tsp kosher salt                                                     1 c fresh or frozen peas                                      ¼  tsp pepper                                                              1 c grape tomatoes, halved                                  2 c small pasta, such as gemelli or penne                  1 ½ Tb lemon juice                                                 ¼ c Parmesan  

Preheat oven to 400

Heat oil in a large pot over medium heat.  Add carrots and onion and cook for 5 minutes.  Add broth, salt, and pepper.  Bring to a boil, stir in pasta and simmer until al dente, 8-10 minutes.

Meanwhile, lay bread on baking sheet and spinkle with Parmesan.  Bake until golden brown, 6-8 minutes.  Sprinkle with ½ Tb parsley.

Add asparagus to soup and cook for 2 minutes.  Stir in peas and cook 1 minute more.  Remove from heat, then stir in tomatoes, lemon juice, remaining 1 ½ Tb parsley and salt to taste.  Ladle into bowls and garnish with Parmesan toast.

This soup has a great flavor!  The second time I made this I added chicken and we thought it was even better than before.  

Chicken Parmisan

This is adapted from Cheryl's FABULOUS recipe because I couldn't find it yesterday...  :)

6 boneless skinless chicken breasts
12 boneless skinless chicken thighs
2 eggs
2 Tb water
2 c Italian bread crumbs
4 Tb grated parmesan
2 c spaghetti sauce
2 c mozzarella cheese

Spray or grease 2 large baking pans (I used sheet cake pans.) Preheat oven to 375.

Remove excess fat from chicken; cut breasts in half; flatten pieces to about 1/2 inch.

Beat eggs w/ fork in a small bowl; add water and mix well.

Mix breadcrumbs and parmesan together (I used a blender to make the parmesan more like the bread-crumbs.)  Place on large plate or bowl.

Dip a piece of chicken in egg mixture, allowing excess to drip back into bowl.  Coat each piece w/ breadcrumb mixture.

Warm a large pan on the stove to medium high heat; coat the bottom w/ some oil.  Place pieces of chicken in hot oil to brown on each side.  Place pieces on large baking pan, not touching other pieces. Repeat with all the chicken pieces.

Spoon spaghetti sauce on top of each piece of chicken to cover most of the top without dripping down.

Bake for 20 minutes; remove from oven and sprinkle mozzarella on each piece.  Return to oven for 10 -15 minutes.


Sunday, October 9, 2016

Dita’s Devilishly Delightful Chocolate Cream Cheese Cake

Chocolate Layers:

1 box devils food cake
1 box instant chocolate pudding
3 eggs
½ c oil
34 c water
1 C sour cream
1 can chocolate frosting

Cheesecake Layer:

8 oz cream cheese
1 C sugar
1 egg

Preheat oven to 350.  Mix ingredients for chocolate layer until smooth.  Spread half in bottom of 9x13 pan.  Mix cheesecake layer util smooth and spread on top of chocolate.  Spread remaining chocolate on top and bake 40 min.  Cool and frost.

Tuesday, September 20, 2016

Perfect Gravy

The secret to great gravy is the juice left in the pan after roasting.  After removing the meat, carefully pour the juices, including any burnt or crusty pieces,  into a heatproof bowl or measuring cup.  The caramelized (burnt or crusty) bits are the real source of the roasted flavor.  You can get even more by deglazing the pan.  To deglaze, pour 1 c water into the pan over medium high heat.  Stir constantly, scraping as much as you can from the pan, until the liquid is reduced by at least half.

By this time, the juices you poured out of the pan should have separated with the oil on top and the juices on the bottom.  Measure 1/3 c oil into a large saucepan over medium heat.  Discard the rest of the fat, saving the juices.  (You'll need about 3 c. total juice, including from your deglazing.)  Whisk about 3 Tb flour into the fat and cook, stirring constantly for 2-3 minutes, trying to no lumps.  Cook another minute or so.

Add the juices slowly, stirring constantly, including in the edges of the pan, until it thickens, usually 5-10 minutes.  Salt and pepper to taste.

Thursday, October 29, 2015

Ginger Snaps (Frances Ketcheson's famous recipe)

Gary sent this at my request.

3/4 c. Crisco (butter)
1 c. sugar
1 c. brown sugar
1 c. molasses
1/2 c. cold water
3 tsp soda
5 c. flour
2 tsp ground ginger
1/8 tsp salt

Cream shortening and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with the sugar mixture, alternating with water. Roll into balls and place on baking sheet. Bake @ 350 for 15 min.

Killer Chicken Thigh Marinade

I made this sometime this summer and took it to Blake and Cheryl's, whom I consider BBQ experts. They thought it was worth sharing so here it is:

Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Author: Victor
Serves: 9
  • 9 bone-in, skin-on chicken thighs (about 4 lbs)
  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 4 Tbsp low sodium soy sauce
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp lemon or lime juice
  • 5 Tbsp honey or maple syrup
  • 6 cloves of garlic, minced
  • ½ tsp freshly ground black pepper
  • 2 tsp kosher salt (plus more to taste)
  1. Mix all ingredients for marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
  2. Preheat oven to 450 degrees F.
  3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.