Jewish Penicillin
Day #2 of trying to play Dr. Chef. Last night’s Green Cream of Spinach Soup went over well and was comforting on his throat. He was coughing most of the night and miserable at work all day, SO – I did what I was brought …
teacher by day - chef by night
Day #2 of trying to play Dr. Chef. Last night’s Green Cream of Spinach Soup went over well and was comforting on his throat. He was coughing most of the night and miserable at work all day, SO – I did what I was brought …
Yes – another GREEN recipe! Now that I am over being sick (and just have an occasional gross cough) Rich’s body decided he wanted to catch what I had. He is pushing through it (and not taking it easy like he tried to force me …
Happy Valentines Day (weekend)
Oh, the things we do for love! I had off on Friday to go to the dentist so knew I would have some kitchen time if I wanted and earlier in the week had come across this recipe for Chocolate Chip Cookie Dough Cupcakes (and then found a whole bunch more that were exactly the same and all got rave reviews!). Rich is a HUGE fan of cookie dough (remember when he got accepted to Lehigh!?), so I knew that this was what I was doing for him for Valentines Day!
Warning: these cupcakes are not low calorie OR quick and easy – but Rich’s reaction to them made it all worth it! Feel free to take some time and do these over two days or even substitute your favorite cupcake recipe (Rich loved these cakes – I like a less dense cake – so try as written first or just wing it… up to you)
For the cupcakes:
Preheat the oven to 350° degrees. Line cupckae pan with 24 liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
For the filling:
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
For the frosting:
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk (I used at least an extra tablespoon compared to this recipe) and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired and sprinkle with mini-chocolate chips. Store on the counter or in the fridge (fresher if kept in the fridge) and then you decide if you like them cold or room temperature!
My family decided to have a “Ring-Wing-Off” for Super Bowl. Actually I think it started because mom said she bought 4 pounds of wings and they were going to make the wings for our Appetizer/Dinner Super Bowl party, with the four of us. But when …
So I used the 2nd package of venison that my custodian had given me (remember the awesome venison meatballs I made last month!?) to make Venison Chili this week. In all honesty, I was really hoping for a more gamey flavor – but I guess …
Installment #2 of GREEN recipes. I always read about detox smoothies and all sorts of other healthy-type-things, but am often too scared (or not enough dedication to “detox”) to try them. So when I found this Green Spinach Smoothie that included sweet flavors AND chocolate – I knew I had found something that was finally worth my time/ingredients to try!
I am current on about a week and a half for being sick (right now I feel like I am one cough away from losing the voice – maybe I should have listened more than a week ago and gone to the doctor, but at this point I am almost getting better – so no point in paying the co-pay!) After two snow days that were perfect for allowing my body some rest time we had a 2-hour delay… perfect time for a healthy breakfast! I whipped this up, shared with Rich and within a half hour we both used the bathroom (I’m not giving you details – but you get my point). SO – not only did this taste happy and healthy and thick and filling, but it also wiped some of that garbage out of my system. I think that Rich enjoyed the flavor – but never wants me to make it again since he didn’t like it cleaning him out!
Ingredients
How To