Tuesday, August 30, 2011

Focaccia with Onion and Rosemary

Focaccia with Onion and Rosemary
Recipe from Artisan Bread in Five Minutes a Day

By Erin at Dinners, Dishes and Desserts

1 pound dough (recipe to follow)
1/4 medium white onion, thinly sliced
2 Tbls Olive Oil, plus 1 tsp or drizzling
3/4 tsp dried rosemary
Coarse salt and fresh ground pepper

Preheat oven to 425 degrees.  Line or grease a cookie sheet with a little olive oil.  You could use a baking stone instead.

Dust the surface of the refrigerated dough with flour and cut off 1 pound of dough.  Dust the piece with more flour.  Shape into ball, but stretching the surface of the dough around to the bottom on all four sides.  Flatten into a 1/2 in to 3/4 in thick round.  Place the round on your baking sheet.

Saute the onion slices in 2 Tbls olive oil, until softened, but not browned.  Place onions over the top of the dough.  Do not over crowd the dough, you will have left over onions.  Sprinkle with rosemary, salt and pepper.  Finish with a light drizzle of olive oil.

Allow the dough to rest and rise for 20 minutes.  Place in oven, and bake for about 25 minutes, depending on thickness.  The crust will be medium brown.  Cut and serve warm!

Olive Oil Dough
2 3/4 cups luke warm water
2 packets yeast
1 1/2 Tbls Kosher Salt
1 Tbls Sugar
1/4 cup Olive Oil
6 1/2 cups all purpose flour

Mix yeast, salt, sugar and olive oil with the water in a  large bowl that has a lid (not airtight).  I used my mixing bowl, and just fit with plastic wrap. 

Mix in the flour using the dough hook on your mixer.  Do not knead, stop when all the flour is mixed in.

Cover and allow to rest at room temperature until dough rises and collapses approx 2 hours. 

The dough can be used right a way, or refrigerate in lidded container for up to 12 days.  It is easier to handle when the dough is cold. 

Thursday, August 25, 2011

Oatmeal Craisin White Chocolate Chip Cookies

Oatmeal Craisin White Chocolate Chip Cookies
By Erin at Dinners, Dishes and Desserts

2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 ½ cups Quick Cooking Oats
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 cup Craisins (any flavor)
1 cup white chocolate chips

Preheat oven to 375 degrees.  Using electric mixer beat butter and brown sugar together until light and fluffy.  Add eggs, mixing well.  In a separate bowl combine oats, flour, baking soda and salt.  Add to butter mixture small amounts at a time, mixing well after each addition.  Stir in Craisins and white chocolate chips by hand.  Drop onto cookie sheets and bake for 10 minutes.   Allow to cool on a wire rack.  Enjoy!

Tuesday, August 23, 2011

Pumpkin Madeline Cake Balls

Pumpkin Madeline Cake Balls
By Erin at Dinners, Dishes and Desserts

6 Traditional Madelines
6 French Almond Cakes
1/4 cup Pumpkin Puree
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp nutmeg
1/4 tsp cloves
1 oz butter, softened

1 oz cream cheese, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 pound white chocolate

Start by making a Cream Cheese frosting.  Blend together butter, cream cheese, powdered sugar, and vanilla until nice and creamy. 

Using your hands crumble the cakes into a bowl. Add the pumpkin, frosting, and all of the seasonings.  Stir until well blended. 

From into 1 inch balls.  Place on a lined cookie sheet, and refrigerate until hardened, approx 30 minutes. 

Melt the white chocolate in a large bowl.  One at a time dip the cake balls into the chocolate.  Put sprinkles on when the chocolate is wet, if desired.  Place on a lined tray, and refrigerate until hard.  Store in the fridge. 


Monday, August 22, 2011

Creamy Polenta

Creamy Polenta
Recipe from Cooking Light
By Erin at Dinners, Dishes and Dessert

2 cups Milk
1 cup Chicken Broth (or 1 cup water, 1 bouillon cube)
3/4 cup uncooked polenta
1/2 tsp Salt
3 oz reduced fat cream cheese

Simmer milk and broth together over medium heat.  Gradually add polenta.  Cook for approx. 20 minutes, or until thick and bubbly, stirring frequently.  Remove from heat, stir in salt and cream cheese. 


Sunday, August 21, 2011

Double Peanut Butter Bars

Double Peanut Butter Bars
From Hershey's
By Erin at Dinners, Dishes and Desserts

1/2 cup butter, softened 
1/4 cup Creamy Peanut Butter
1 cup sugar 
1 cup brown sugar 
3 eggs 
1 tsp vanilla
2 cups  flour 
2 tsp baking powder 
1/4 tsp salt 
1 package Reese's Peanut Butter Chips 
1/2 cup chocolate syrup

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with a knife for marbled effect.

Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut and Enjoy!

Saturday, August 20, 2011

Cherry Limeade Cocktail

Cherry Limeade Cocktail
By Erin at Dinners, Dishes Desserts

1 lime
2 shots (1 ounce each) Cherry UV Vodka

Fill 2 glasses with ice.  Squeeze half a lime into each glass.  Pour a shot of vodka into each.  Top off with Sprite.  Garnish with a lime.  


Wednesday, August 17, 2011

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins
Recipe from Connor's Corner
By Erin at Dinners, Dishes and Desserts

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1/2 cup jam or preserves of your choice

Heat oven to 375. Spray muffin pan with no stick spray.

Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients until just moistened. Do not over beat.

Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. evenly divide remaining batter between muffin cups. Sprinkle with sugar.

Bake for 18-20 minutes. Remove from the oven; cool in pan 5 minutes.

Makes 12 muffins.

Tuesday, August 16, 2011

No Bake Nutella Bars

Nutella No Bake Cookies
By Erin at Dinners, Dishes and Desserts

2 cups Sugar
4 Tbls Cocoa
1 stick Butter
1/2 cup Milk
1/2 cup Nutella
1 Tbls Vanilla
2 1/2 cups Oatmeal

In a heavy saucepan, bring the sugar, cocoa, butter and milk to a boil.  Boil for 1 minute. Then add in Nutella, vanilla, and oatmeal.  Pour mixture into an 8x8 pan, or drop by the spoonful onto a lined cookie sheet.  Put in fridge to harden. 

I think they are best eaten cold, so I always keep mine in the fridge.  Enjoy!

Sunday, August 14, 2011

Potato Bread with Chives

Potato Bread With Chives
Recipe from Paulchen's Food Blog
By Erin at Dinners, Dishes and Desserts

2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil
2 tsp salt
1 cup cold mashed potatos
1 cup soy milk or other dairy free milk (I used regular milk)
5 cups unbleached all purpose flour, plus more for kneading
2 Tb minced fresh chives
In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatos, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.

Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.

Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.

Preheat the oven to 400′F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves – if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

Friday, August 12, 2011

Peanut Butter Magic Shell

Peanut Butter Magic Shell
By Erin at Dinners, Dishes and Desserts
1/3 cup Peanut Butter
3 Tbls Butter

In a microwave safe bowl, melt together peanut butter and butter.  Stir until well blended.  Let sit for a few minutes to cool.  Pour over your favorite ice cream.  Store at room temperature. 

Wednesday, August 10, 2011

Italian Turkey Cutlets

Italian Turkey Cutlets
By Erin at Dinners, Dishes and Desserts

2 Turkey Cutlets
1 cube pesto (approx 1 Tbls)
1/4 cup diced tomato
1/4 cup Mozarella Cheese
Drizzle Olive Oil
Salt & Pepper

Heat skillet over medium heat.  Drizzle with olive oil.  Season both sides of turkey with salt and pepper.  Once the pan is hot, brown one side of the turkey.  Turn over and top with pesto, tomatoes and cheese.  Cover the pan, leaving a slight opening.  Cook until cheese is melted, and turkey is cooked through.  Approx 5 minutes per side.


Tuesday, August 9, 2011

Key Lime Pie

Key Lime Pie
By Erin at Dinners, Dishes and Desserts

1 Graham Cracker Crust (recipe to follow)
1 14 oz can Sweetened Condensed Milk
1/2 cup Key Lime Juice
3 egg yolks

Blend everything until smooth.  Pour into crust.  Bake at 350 degrees for 15 minutes.  Allow to stand for 10 minutes, then refrigerate.  To serve, top with whipped cream. 

Graham Cracker Crust
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Mix sugar with cracker crumbs.  Stir in the melted butter.  Pour into pie plate, and press firmly against the sides.  Bake at 350 degrees for 8 minutes.  Cool slightly.


Thursday, August 4, 2011

Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins
Adapted slightly from The Kitchenarian
By Erin at Dinners, Dishes and Desserts

1/2 cup butter, melted and cooled
2 large eggs
1 cup milk
1 1/2 tsp vanilla
1 3/4 cups  flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup peanut butter chips

Preheat oven to 375 degrees. Prepare muffin tins, makes approx 18 muffins.

In a large bowl whisk together the melted butter, eggs, milk, and vanilla.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the peanut butter chips. Fold the egg mixture into the flour. Do not over mix the batter or you will have tough muffins.

Fill the muffin cups. Bake about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for a few minutes before removing from pan.

Vanilla Bean Shortbread

Vanilla Bean Shortbread
By Erin at Dinners, Dishes and Desserts

Cooking spray
9 ounces all-purpose flour (about 2 cups)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise

Preheat oven to 350°. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean.

Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap.

Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Wednesday, August 3, 2011

Fudgy Brownies

Fudgy Brownies
Adapted from An Edible Mosaic
By Erin at Dinners, Dishes and Desserts

1/2 cup butter
4 oz semisweet chocolate
3/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla
2 large eggs
6 Tbls flour
2 Tbls cocoa powder
1/4 tsp salt

Preheat oven to 350.  Prepare an 8 in baking pan with butter and flour.

Melt the butter and chocolate together in a microwave.  Cool slightly.  Stir in the brown sugar, sugar and vanilla. Beat in the eggs until light and fluffy.  Add the flour, cocoa powder, and salt and stir until just combined, being careful not to over-mix.

Pour the batter into the prepared pan and bake until the brownies are set in the middle, about 30 minutes.

Tuesday, August 2, 2011

Creamy Penne with Sausage

Creamy Penne with Sausage
From That Skinny Chick Can Bake
By Erin from Dinners, Dishes and Desserts

1 small onion, diced
Drizzle Olive Oil
4 Links Italian Turkey Sausage, casings removed
1 Tbls fresh rosemary
2 bay leaves
1 tsp crushed red pepper flakes
1 can Diced Italian Tomatoes
1 pound Penne
1/2 cup heavy cream
1/4 cup Parmesan Cheese

Cook Pasta according to the package directions. 

Saute the onion in the olive oil until soft.  Add the sausage.  Brown for a few minutes.  Add rosemary, bay leaves, and crushed red pepper.  Add the tomatoes.  Cook until bubbly and hot.

Add the cooked pasta, cream and cheese to the tomatoes.  Toss until well combined.  Serve with additional cheese if desired. 

Monday, August 1, 2011

Blackberry Crumb Cake

Blackberry Crumb Cake
From Bake or Break

From Erin at Dinners, Dishes and Desserts

6 Tbls butter, melted
1 3/4 cups flour
1/2 cup light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla
2 large eggs
10 oz blackberries

Preheat oven to 350.  Prepare a 8 inch square baking pan with butter and flour.

Whisk together melted butter, brown sugar and 1/4 tsp salt.  Add 1 cup flour and mix with a fork until it is moist.  Put in the refrigerator. 

Whisk together 3/4 cup flour, baking powder, and 1/4 tsp salt.  Set aside.

Using mixer beat softened butter, powdered sugar and vanilla until light and fluffy.  Add the eggs one at a time.  Beat well.  Add the flour mixture slowly. 

Spread batter evenly in prepared pan.  Sprinkle with blackberries.  Top with the chilled topping.  Bake 40-45 minutes.  Cool completely in the pan, then remove and cut into squares.