Snow Day Cupcakes

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Ingredients:

1 1/2 cups cake flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 stick of unsalted butter (softened)

1 cup sugar

2 large eggs

1/2 cup buttermilk

1 1/2 tsp. vanilla

Directions:

Preheat oven to 350 degrees.

1. In one bowl, add cake flour, baking soda, and baking powder.

2. In another bowl, cream butter, eggs, sugar, and vanilla.

3. Slowly add flour mixture to butter mixture. Stir.

4. Gradually add buttermilk. Use a mixer to blend together until creamy.

5. Use a muffin pan with cupcake liners. Fill half way.

6. Bake in oven for 15-18 minutes. Test with toothpick to see if done.

7. Let cool and decorate with icing, sprinkles, etc.

Cranberry Chickpea Penne

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Ingredients:

1 lb. pasta (your choice) *ziti goes well with this recipe

1 can (10 oz.) chickpeas (drained and rinsed)

1 cup fresh edamame

1 cup dried cranberries

2 cloves of garlic (chopped)

2 tbsp. olive oil plus another 1 tbsp.

2 tbsp. red wine vinegar

1 tsp. sea salt

1/2 tsp. black pepper

1 tsp. sugar

Directions:

1. Boil pasta to your desired consistency. (drain well when done)

2. Meanwhile, In a large skillet, put 2 tbsp. olive oil. Brown garlic for a minute and then add chick peas, edamame, cranberries, sea salt and black pepper.

3. Stir well. Cook for about 5 minutes. Then add 1 tbsp. of olive oil, red wine vinegar and sugar. Stir.

4. Cook for an additional minute and pour over pasta.

*Sprinkle some parmesan cheese on top.

Cheddar Burgers With Spinach and Carrots

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Ingredients:

1 1/2 lbs. ground beef

1 cup fresh spinach (chopped)

1 cup fresh carrots (minced)

1 cup white cheddar cheese (grated)

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients.

2. Form meat into burgers.

3. Cook to desired taste.

*As a suggestion, put guacamole on top.

Yogurt Pound Cake

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Ingredients:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt
1 cup of sugar
4 large eggs
1/2 tsp. pure vanilla extract
1/2 cup vegetable oil

Directions:

Preheat the oven to 350 degrees.

1. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

2. Line the bottom with parchment paper. Grease and flour the pan.

3. Sift together the flour, baking powder, and salt into a bowl.

4. In another bowl, mix  together the yogurt, 1 cup of sugar, eggs, and vanilla.

5.  Whisk the dry ingredients into the wet ingredients.

6.  Fold the vegetable oil into the batter, making sure it’s all well mixed.

7. Pour the batter into the prepared pan and bake for about 45 minutes, or until a cake tester placed in the center of the loaf comes out dry, not wet.

Let cool for at least 15 minutes before removing from the pan.

Orange Glazed Swordfish

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Ingredients:

1 1/2 lb. swordfish steaks

1/2  cup fresh orange juice

1 tbsp. grated fresh ginger

2 tsp. sesame oil

2 tbsp. light soy sauce

1 tbsp. cornstarch

2 tbsp. water

Directions
1. In a  shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 90 minutes.
2.  Grill the swordfish (keep remaining marinade in bowl) for 6 to 7 minutes per side until the swordfish is opaque in the center.
3. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

It’s Oscar Sunday !!

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Check out some of these trailers from tonight’s nominated films and performances. (“Still Alice”, “Boyhood” and “The Theory Of Everything”.)

And here are some Oscar themed cookies for “Best Picture” from Eleni’s of New York.

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(Top Left to Right: Birdman, American Sniper, The Imitation Game, Boyhood, The Theory of Everything, Whiplash, Selma and The Grand Budapest Hotel.)

Cooking With Mr. C.’s Chocolate “Chips”

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Ingredients:

1 large bag of Ruffle Potato Chips

16 oz. semi sweet chocolate (melted)

1 can of sprinkles

Directions:

1. Line a baking pan with waxed paper.

2. Dip one end of chip into melted chocolate. Place on wax paper.

3. Scatter some sprinkles on chocolate end of chips.

4. Let air dry for at least 30 minutes, or 10 minutes in the freezer.

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