Strawberry Almond Cupcakes

Strawberry Almond Cupcakes
From Bake Your Day
By Erin at Dinners, Dishes and Desserts

1 (18.25 ounce box) Strawberry cake mix
4 eggs
1 cup buttermilk
1/2 cup canola oil
1 tsp. almond extract
1/2 tsp. vanilla extract

Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until all clumps are broken up. 

Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.

Allow cakes to cool on a wire rack before frosting.

Almond Buttercream Frosting
2 sticks butter, room temperature

3 – 4 cups powdered sugar

2 tsp Almond extract

1 Tbls milk

Cream together everything until the desired consistency is reached.   You can adjust the milk and sugar to get your desired consistency. 

Homemade Goldfish Crackers

Homemade Goldfish Crackers
Adapted from In Katrina's Kitchen
By Erin at Dinners, Dishes and Desserts

1 cup Flour
4 Tbls Butter, cut into small pieces
8 ounces Sharp Cheddar Cheese, grated
3/4 tsp Salt
2 Tbls cold water

Pulse everything together in the food processor until it resembles coarse sand.

Pulse in water, 1 tablespoon at a time.

Remove, wrap in plastic, and chill for 20 minute.

Roll out dough, and cut into desired shape. You can use a toothpick to make the eyes and smile if desired.  Place on lined cookie sheet.  Bake at 350 degrees for about 15 minutes, or until crispy. 

Pasta Carbonara with Corn and Chiles

Pasta Carbonara with Corn and Chiles
Adapated from Everyday with Rachael Ray
By Erin at Dinners Dishes and Desserts

1 lb Egg Noodles
1/3 lb Bacon, diced
4 ears of corn, kernels scrapped (or 2 cups frozen)
1/2 jalapeno, seeded and chopped
6 cloves garlic, chopped
1 Tbls fresh thyme
1/4 cup flat leaf parsley, chopped
1/2 cup dry white wine
3 large egg yolks
1/2 cup Parmesan cheese

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking liquid.

While the pasta is cooking, over Med-High heat brown the bacon.  Add the corn and lightly brown the edges.  After about 5 minutes add the jalapeno, garlic, and thyme.  Stir for 2 minutes.  Add the parsley and wine.  Simmer on low heat.

In a small bowl beat the eggs.  Slowly add in the reserved cooking liquid to temper them.  Add the pasta and egg yolks to the corn mixture and toss.  Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.

Top with extra cheese and chives if desired.

Margarita Cupcakes

Margarita Cupcakes
Adapted from A Cup Full of Cake
By Erin at Dinners, Dishes and Desserts

1/4 cup margarita mix
1 cup milk
3 egg whites
1/4 cup canola oil
2 tsp tequila
1/2 tsp vanilla
1 cup sugar
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


In large bowl, mix together margarita mix, milk, egg whites, oil, tequila, vanilla and sugar together.

In a small bowl mix together flour, baking soda, baking powder and salt.  Add to liquids and stir until just combined.  Divide evenly into 12 muffin tins. 

Bake at 350 degrees for 18 minutes or until cake springs back when lightly pressed. 

Turn onto wire rack to cool completely before frosting.


Lime Frosting
1/4 cup butter, softened
1 tbls milk
3 tbls margarita mix
1 tbls tequila (optional)
2 cups powdered sugar
lime zest (optional)

Cream everything together.  Add in more sugar or milk to make the frosting spreadable.   Frost cupcakes and Enjoy!

Blueberry Muffins

Blueberry Muffins
From Allrecipes
By Erin at Dinners, Dishes and Desserts

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
  
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 

Bake for 16 to 18 minutes in the preheated oven, or until done.

Grilled Chicken with Peach BBQ Sauce

Grilled Chicken with Peach BBQ Sauce
From Bon Appetit
By Erin at Dinners, Dishes and Desserts
 
1 cup chopped peeled fresh peaches (could sub frozen)
1/2 cup ketchup 
2 tablespoons fresh lemon juice 
2 garlic cloves, minced 
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo
Kosher salt and freshly ground black pepper 
4 skinless, boneless chicken breasts 
Vegetable oil

Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes.

Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper.

Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

Prepare a grill to medium-high heat.  Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.

Nutella Cupcakes

Nutella Cupcakes
By Erin at Dinners, Dishes and Desserts

Cake:
Adapted from Paula Deen

8 (1 ounce) squares semi-sweet chocolate
10 Tbls butter
1/2 cup flour
1 1/2 cups powdered sugar
3 eggs
3 egg yolks
1 tsp vanilla extract


Frosting:
I used my normal frosting recipe, and just added Nutella

1/4 cup butter, softened
1/2 tsp vanilla
3 Tbls milk
1/4 cup Nutella
1 - 1 1/2 cups powdered Sugar

To make the cake: 
Melt the chocolate and butter together.  You can use a double broiler, or the microwave.  Just get it nice and smooth.  Add the flour and sugar.  It will be very thick. Stir in the eggs, yolks, and vanilla until smooth.  Pour batter into muffin tins.  Will make approx 12 cupcakes. 

Bake at 350 degrees for 15 minutes.  Cool completely. 

To make the frosting:
Mix everything together until it is the consistency of frosting.  You may need to adjust the sugar or milk to get it right. 

Once the cupcakes are cool, use a teaspoon to scoop out the center.  Fill with Nutella.  Top with Nutella Buttercream Frosting. 


Enjoy!

Nutella Ice Cream

Nutella Ice Cream

Recipe from Giada De Laurentiis

By Erin at Dinners, Dishes and Desserts

2 cups whole milk

1 cup heavy cream

½ cup sugar, plus ¼ cup

4 egg yolks

½ tsp vanilla extract

½ cup Nutella

Combine milk, cream and ½ cup sugar in a sauce pan over medium heat.  Cook for about 5 minutes, or until the sugar dissolves. 

Meantime, using an electric mixer whip the egg yolks and ¼ cup sugar until the yolks are thick and pale yellow, about 4 minutes.  Pork ½ cup warm milk into the egg mixture, and stir.  Add this back into the saucepan.  Reduce heat and cook until it becomes thick enough to coat the back of a wooden spoon, approx 7-10 minutes. 

Place a strainer over a medium sized bowl, and pour warm custard through the strainer.  Stir in the vanilla and Nutella.  Chill completely.  Pour into an ice cream maker and follow manufacturer’s instructions to freeze.  You can top with additional hazelnuts if desired.  Enjoy!