Monte Cristo Sandwich

Posted by deliciousonadollar in Breakfast, Brunch, Sandwichs and tagged with , , , ,
Monte Cristo Sandwich

Monte Cristo Sandwich

The Sunday morning after we change our clocks ahead for Daylight Savings Time, I always sleep late.  (We did lose an hour of sleep after all).  As a result breakfast is on the late-side, getting close to lunch. So I combine the two and one meal serves as two, i.e. brunch.

That event took place not long ago, and I ended up making this breakfast sandwich that, served with some fruit, was hearty enough to last us till dinnertime.

I used croissants to make these.

I used croissants to make these.

I don’t know what it is, but we seem to love the convenience of a whole meal in one package!  Or maybe its because these handheld meals are so darn delicious, but I am seeing breakfast sandwiches everywhere.  Whether you choose to use a knife and fork, or just grab them and go, these will certainly make you want to get out of bed and get going!

The Monte Cristo sandwich is an American classic, where you dip ham and swiss cheese sandwiches in egg batter and pan-fry them.  Dust the hot sandwiches with confectioners’ sugar and serve with some jam on the side if you like, or drizzle them with maple syrup for a real treat.

MONTE CRISTO SANDWICH

Yield:   Makes 4 servings/sandwiches

Ingredients:

  • Dijon mustard
  • 8 slices country bread (I used croissants for mine)
  • swiss cheese slices ( I used Muenster cheese)
  • sliced ham
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter
  • confectioners’ sugar, if desired

Directions:

1.  Spread mustard on bread.  Layer 4 bread slices with Swiss cheese, ham, and cheese again.  Place remaining bread slices on top.

Layer up the ham and cheese, then dip the sandwich in egg.

Layer up the ham and cheese, then dip the sandwich in egg.

2.  In a shallow dish, whisk together eggs, milk, salt, pepper and nutmeg.  Dip each sandwich in the egg mixture, turning to coat well.

3.  In a large skillet, melt butter over medium heat.  When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total.

Cooking on the griddle.

Cooking on the griddle.

Second side getting browned.

Second side getting browned.

Serve immediately, dusted with confectioners’ sugar.

Forgot to dust them with sugar. :D

Forgot to dust them with sugar. 😀

SOURCE:   Everyday Food

30-Minute Chicken Enchiladas

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Chicken Enchiladas

Chicken Enchiladas

This version of the well loved dish, chicken enchiladas, may be quick to make, but is no less delicious than its lengthy and more calorie laden name sake.  Some traditional chicken enchilada recipes can have more than 1000 calories per serving, while this one comes in at under 400 calories per serving.  Yikes!

The points of this recipe that I particularly liked include using part of a rotisserie chicken, instead of cooking chicken breasts for the filling.  You also make your own tomato-based enchilada sauce, so you can control the salt content, and the spiciness, and eliminate all other unnecessary ingredients.  If, like me, you have someone who loves extra spicy and someone who likes it mild, you can serve chopped jalapeños on the side, or some hot sauce.

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This recipe serves 6 with a serving size being two enchiladas and 1 tablespoon of sour cream weighing in at only 374 calories.  That seems like a great bargin to me.  I made half the recipe for two of us and got seven enchiladas.  The only change I made was to use flour tortillas instead of corn tortillas as we like them better,  and I sprinkled on dried cilantro since I couldn’t get fresh cilantro.

30-MINUTE CHICKEN ENCHILADAS

Yield:   Serves 6

Ingredients:

Have all ingredients laid out before starting to put it all together.

Have all ingredients laid out before starting to put it all together.

  • 1 cup chopped onions
  • 1 cup unsalted chicken stock
  • 1 Tablespoons all-purpose flour
  • 1  1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1  (15-ounce) can unsalted tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast
  • 1  (15-ounce) can unsalted black beans, rinsed and drained
  • 12 ( 6-inch) corn tortillas
  • cooking spray
  • 3 ounces shredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 6 Tablespoons sour cream

Directions:

1.   Preheat broiler to high.  Coat a 13 x 9″ baking pan with cooking spray.

2.  Combine the first 9 ingredients in a medium saucepan; stir with a whisk.

Beginning to make the sauce.

Beginning to make the sauce.

Bring to a boil over high heat; cook 2 minutes or until thickened.  reserve 1  1/2 cups sauce mixture.  Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

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3.  Stack tortillas; wrap stack in  damp paper towels and microwave at HIGH for 25 seconds.  Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.  Arrange tortillas, seam sides down, in bottom of prepared baking dish.  Top with reserved sauce and cheese.

Rolling up the tortillas with filling.

Rolling up the tortillas with filling.

4.  Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.  Top with tomato and cilantro.  Serve with sour cream.

Cheese topping gets nicely browned under the broiler.

Cheese topping gets nicely browned under the broiler.

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Top with chopped tomatoes and cilantro.

Top with chopped tomatoes and cilantro.

These are really good!

These are really good!

SOURCE:  Cooking Light

Spinach Ravioli Lasagna

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Spinach Ravioli Lasagna

Spinach Ravioli Lasagna

If you are looking to make a quick baked dish that is lasagna-like in its layering of ingredients this could very well be it. This is not lasagna in its truest form. This dish uses convenience items like ready-made pesto, jarred Alfredo sauce and frozen cheese-filled ravioli along with a bag of fresh baby spinach.  This makes a very nice meatless meal that is filling and great tasting.

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For added flavor, or to incorporate some meat you could add pieces of cooked chicken, sausage or ground beef.  I thought this was a a great put-together meal for times when you want to have a meatless meal.  We really liked it. and for me, it was another way that I could eat spinach, and not be too aware of what I was eating.  (I am always looking for ways to overcome my aversion to spinach.)  The pesto adds a lot of flavor to this dish.  I used my homemade pesto, but any commercial variety will do nicely.

As I frequently do, I made only half of this recipe for two of us.

SPINACH RAVIOLI LASAGNA

Yield:  Makes 6 – 8 servings

Ingredients:IMG_6827

  • 1 (6-oz) bag fresh baby spinach, thoroughly washed
  • 1/3 cup refrigerated pesto sauce ( I used my homemade pesto)
  • 1 (15–0z.) jar Alfredo sauce
  • 1/4 cup vegetable broth or chicken broth
  • 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1 cup (4-oz.) shredded Italian six-cheese blend
  • Garnishes:  chopped fresh basil, paprika

Preparation:

1.  Preheat oven to 375*F.  Chop spinach, and toss with pesto in a medium bowl.

Chopping spinach.

Chopping spinach.

Mixing spinach with pesto.

Mixing spinach with pesto.

2.  Combine Alfredo sauce and vegetable broth.

Mixing Alfredo sauce with broth.

Mixing Alfredo sauce with broth.

Spoon one-third of alfredo sauce mixture (about 1/2 cup) in a lightly greased 2 qt. or 11 x 7-inch baking dish.  Top with half of spinach mixture.

Layering the spinach on top of sauce.

Layering the spinach on top of sauce.

Arrange half of ravioli in a single layer over spinach mixture.

Cover with half the ravioli.

Cover with half the ravioli.

Repeat layers once more.  Top with remaining Alfredo sauce.

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3.  Bake at 375*F for 30 minutes.  Remove from oven, and sprinkle with shredded cheese.  Bake 5 minutes or until hot and bubbly.  Garnish, if desired.

Super easy to make and so very good.

Super easy to make and so very good.

SOURCE:  Southern Living, 2008

Banana Crunch Cake

Posted by deliciousonadollar in Cakes and tagged with , , , , ,
Banana Crunch Cake

Banana Crunch Cake

Once Monday rolls around I try to undo the damage(s) I’ve done to my cholesterol, my liver, my saddlebags or my psyche over the weekend.  Mondays’s are for getting back to the fitness program, taking a walk, getting back in the saddle, or whatever it is you do to stay fit and trim(?).  They are for eating kale salads, roast beets and veggies, drinking healthy smoothies and going to bed early.   They are definitely not for banana cake!!  But those bananas on my counter,  being eyed by the fruit flies, are not going to eat themselves.  So it all brought me to this…..

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Banana Crunch Cake, crunchy on top, moist and tender underneath.  This wholesome treat gets some extra punch from the whole grain combination of wheat and oat flours.  The bananas keep it moist and tender, while the crunch topping provides a nice textural change from the cake.  So maybe I can’t exactly undo the damage caused by the weekend’s splurge, but what I can do is incorporate healthy ingredients into my banana cake.  This makes a great lunchbox treat or a take-along if you’re traveling. Wrap it well and take it for a ride.

This recipe can be doubled easily to make a 13 x 9-inch cake if you’re feeding a large group,  or bake the recipe as given here for an 8-inch square cake.  You can get 16  (2-inch square) servings.

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BANANA CRUNCH CAKE

Yield:  16  (2-inch) servings

For the Cake:

Makes a whole that's better than the sum of its parts.

Makes a whole that’s better than the sum of its parts.

  • 1 cup oat flour
  • 1 cup whole wheat flour, traditional or white whole wheat
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup ( 1 stick) unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 2 large eggs
  • 1 cup mashed very ripe banana (about 2 large, or 3 medium)
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt ( I used non-fat Greek yogurt)
  • 1/2 cup chopped pecans or walnuts
  • 1 cup chocolate or toffee chips (optional)  I used toffee chips.

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For the Crunch Topping:

Measure and have ready your topping ingredients.

Measure and have ready your topping ingredients.

  • 3/4 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup brown sugar, packed
  • 2 Tablespoons unsalted butter, melted
  • 1/4 cup chopped pecans or walnuts

Directions:

1.  Grease and flour an 8-inch square pan.  Preheat the oven to 350*F.

2.  In a medium-sized bowl, whisk together the flours, salt, and baking soda; set aside.

3.  In a large beater bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl between additions.

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Mix in half the dry ingredients, stirring until moistened, and then mix in the bananas, vanilla, and yogurt.  Scrape the bowl down, and then add the remaining dry ingredients, the nuts, and the chips.

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Transfer the batter to the prepared pan.

4.  In a small bowl, combine the oats, cinnamon, and brown sugar until well blended.  Stir in the melted butter until the mixture forms large crumbs, stir in the chopped nuts.

Mixing up the topping.

Mixing up the topping.

Sprinkle the topping over the batter in the pan.

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5.  Bake the cake for 40 – 45 minutes, until the edges pull away from the pan and a cake tester inserted in the center comes out clean.  Place cake on a rack to cool before serving warm, or cool completely to serve later.

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Oh my, this cake is delicious.  It has a dense crumb with just the right amount of banana flavor.  The cinnamon in the crumb topping is a perfect accompaniment to the other flavors.  Serve it warm to get its full impact.

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SOURCE:   The Baking Sheet from King Arthur Flour

Spicy Roasted Root Vegetables

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Spicy Roasted Root Vegetables

Spicy Roasted Root Vegetables

With yesterday being the first day of Spring, I have high hopes for this cold dreary weather to turn itself into something resembling spring pretty darn quick.  I’m ready for “peep-toe” shoes, cut-offs, short sleeves and blazer jackets.  I’m also longing for some springtime foods, like strawberries, something lemon, rhubarb, grilled chicken and some different vegetables.  I’m dreaming of sunny days, flowers poking up thru debris in the garden, buds on the trees and getting my hands dirty in the dirt–not!!

So I jotted down some things on my foods “to-make” list. Things like lemon meringue pie, baked ham with scalloped potatoes, fresh peas, cupcakes with coconut on them……etc.   Then I made this instead.  I’m sure you understand.  Before you take that dive into forbidden territory, you must fortify yourself, get your system ready for what lies ahead.  So I put all my notes into a “Spring is not here yet, but it’s coming” file, and turned to what is available at hand now.

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What I had on hand was golden beets and sweet potatoes.  Similar colors, different textures and taste, but both are root vegetables.  So I decided to treat them both the same way.   Anyone who knows anything knows that roasting is the way to go when you want to bring out the natural sweetness in vegetables because their natural sugars get caramelized.  Beets and sweet potatoes are  both loaded with natural sugars, and Gwyneth Paltrow suggested that a light drizzle with good olive oil and some spicy seasonings would turn these vegetables into a dinnertime sensation.   You know what?   She was right!

SPICY ROASTED ROOT VEGETABLES

Yield:    Serves 4IMG_6837

Ingredients:

  • 1 bunch golden beets, (about 3 med-large size), peeled and cut into wedges.
  • 1 large, or 2 medium sweet potatoes (yams), peeled and cut into wedges or sliced about 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika, either sweet or smoky
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt

Directions:

1.  Preheat oven to 400*F.  Line a baking sheet with foil, and spray with non-stick spray.

2.  In a large bowl, mix together the spices (cumin, paprika, chili powder, salt).

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Isn't this an interesting pattern in the beet?

Isn’t this an interesting pattern in the beet?

Add cut up beets and sweet potatoes.  Drizzle with the olive oil.  Toss lightly to coat evenly with the spices and oil.  Spread into an even layer on the baking sheet.

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I kept the two kinds of veggies separate on the baking sheet and also on my serving platter, just for appearance sake.

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3.  Roast for 30 minutes, or until they pierce easily with a knife.   Sprinkle with additional salt and pepper if desired.  Serve warm.

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More thoughts on the subject:   this is a good spice mixture to have in a little jar ready for use whenever you have root vegetables to cook.  Mix up the combination of veggies.  Think of turnip, parsnips, carrots—I think any of them would be good cooked this way.

SOURCE:    my own imagination

Pear and Pineapple Salad (Sesame Dressing)

Posted by deliciousonadollar in Salads and tagged with , , , , , , , ,
Pineapple and pear salad with sesame dressing.

Pear and pineapple salad with sesame dressing.

What gave me the inspiration for this salad was a ripe pear that was sitting on my kitchen counter, and in the refrigerator, the remains of a fresh pineapple.

I had prepared a baked casserole for dinner and wanted a light citrusy, fruity salad to go with it.  So, out of the refrigerator came some lettuce–iceberg and romaine, the pineapple, crumbled goat cheese and from my cupboard, some dried cranberries  because this salad seemed to need a pop of color.

IMG_6773 So, I started by chopping a mixture of lettuces and made a bottom layer on salad plates.  Then I placed a slice of pineapple on top of the lettuce and cut it into wedges.  Over that I put pear slices, arranged in spoke fashion, scattered a few dried cranberries on it, and crumbled the goat cheese on top.  Very pretty!   Now,  what to use for dressing??

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Something with an Asian flavor, I thought.  Thumbing quickly through one of my vegetarian books, I found this recipe for a sesame dressing.  Yes, perfect!   The dark sesame oil, the sesame seeds and rice wine vinegar provided an interesting flavor that paired especially well with the fruits and lettuces.  Sometimes the greatest ingredients just seem to find each other and blend so well.  I’m recording this recipe here so I don’t forget it.  Keep it in mind when you want a light, refreshing, fruity salad with a subtle Asian flair.

PEAR AND PINEAPPLE SALAD WITH SESAME DRESSING

Makes 2 salads.  Adjust ingredients accordingly for more.

Ingredients:

  • 2 – 3 leaves iceberg lettuce, and 2 – 3 leaves romaine lettuce.  Heavy ribs removed, leaves sliced into ribbons.
  • 2 slices fresh cored pineapple cut into wedges
  • 1 ripe fresh pear, cored and quartered, and sliced
  • 2 tablespoons dried cranberriesIMG_6770
  • 2 tablespoon crumbled goat cheese

For the salad dressing:    Makes 3/4 cup

  • 1 tablespoon sesame seeds
  • 1/2 cup peanut oil, or vegetable oil
  • 1  1/2 tablespoons sesame oil
  • 2  1/2 tablespoons rice wine vinegar
  • 1/2 teaspoon low-sodium soy sauce
  • dash of salt to taste

Combine all the dressing ingredients in a jar or shaker with a tight-fitting lid.  Shake vigorously to combine and chill until ready to use.  This dressing can be kept in the refrigerator for a week or more.

To assemble the salads,  layer the ingredients in the order given.   Drizzle with dressing just before serving.

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SOURCE;  for the dressing;  Quick Vegetarian Pleasures

 

Happy First Day of Spring, Everyone!

(Not your Traditional) Irish Soda Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , ,
Pull-Apart Irish Soda Bread

Pull-Apart Irish Soda Bread

If you are not someone who normally bakes bread, I urge you to give this super-simple recipe a try.  It makes a densely textured slightly sweet bread with a delicious chewy crust.  It is not the typical soda  bread that includes currents or raisins and caraway seeds.  This is a round loaf of bread (or individual pull-apart servings) that includes some healthy whole wheat flour ( use white whole wheat) and buttermilk to work with the leavening agents to give it its rise.

It is delicious all on its own, especially when spread with whipped salted butter, or even better with a dipping sauce of honey, melted butter and a touch of balsamic vinegar.

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Irish soda bread is so closely associated with Corned beef and cabbage and St. Patrick’s Day, that I fear it doesn’t get much attention at other times of the year.  That is really too bad!!  This bread is just great at any meal but especially with soups and stews.   It is so easy to make you can whip it up in a very short time and be enjoying it with your dinner.  We also love it toasted with corned beef hash and eggs for breakfast.

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Instead of baking one big loaf of this bread, try making a version that gives individual servings as I did in these pictures.  You start by making the basic dough, but after turning it out onto a slightly floured surface, divide it into 16 equal pieces and, with floured hands, roll each into a ball.  Transfer the balls to a parchment lined baking sheet in 4 rows of 4, making sure each dough is close to the ones around it.  With the tip of a paring knife, cut a 1/4-inch-deep X on each ball.  Because these pull-apart rolls are smaller than a full loaf, the baking time is cut in half.  Try it!

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P. S.  I love raisins in soda bread, so I added some to my dough by kneading them in at the end, just before forming the balls.  These turned out to be really good, and having the individual biscuits instead of a slice is a good form of portion control.

IRISH SODA BREAD

Makes 1 round loafIMG_6861

Ingredients:

  • 1  1/2 cups regular, all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon brown sugar
  • 1 Cup + 2 Tablespoons buttermilk

Directions:

1.  Preheat the oven to 375*F.  Line a baking sheet with parchment paper.

2.  In a large bowl whisk together all the dry ingredients (flour – brown sugar).  Add the buttermilk.  Stir to combine and form a soft dough.

3.  Turn out onto a floured surface and with floured hands, knead for  about 1 minute to further blend the ingredients.  Form into a ball and flatten slightly.

4.  Dust with a little flour, and with a sharp knife slash the top into an “X”. Transfer to prepared baking sheet.  Allow to rest 15 minutes.

Individual portions bake for about 18 - 20 minutes.

Individual portions bake for about 18 – 20 minutes.

5.  Bake for 40 minutes, or until golden and crusty.  Cool slightly on a wire rack before serving.  Serve with whipped butter, or a dipping sauce of honey, melted butter and a dash of balsamic vinegar.

So good with a smear of butter or a little honey.

So good with a smear of butter or a little honey.

SOURCE:  My Gourmet Connection

Glazed Corned Beef with Root Vegetables

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Glazed Corned Beef with Root Vegetables

Glazed Corned Beef with Root Vegetables

Neither my husband nor I are the tinniest bit Irish, but we love this meal nevertheless.  I have never deviated from the way I first learned to cook it–that is, as a complete meal all cooked together in a large pot of liquid that first cooked the corned beef, then the vegetables that are added in the last hour.  Everything comes out well seasoned because they “borrow’ each other’s flavors and it all melds together.

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This year’s dinner was just a little different.  My piece of corned beef weighed about 3 pounds, and I started cooking it early, so it would be nice and tender.  When I added the vegetables, however, I removed the meat and placed it in a baking dish.  I made a glaze from brown sugar, orange zest, mustard and a pinch of cloves.  I spread that all over the meat and put it into the oven to bake while the vegetables continued to cook in the cooking liquid on the stovetop.  Since the meat was already tender, the baking time in the oven was simply to melt the glaze ingredients and seal the exterior of the meat.  Once sliced, each piece of corned beef got just a rim of the glaze around the outside of it.

The glaze gets all melty and brown in the oven.

The glaze gets all melty and brown in the oven.

I got idea to do this from a handwritten note I had jotted down and tucked away in my recipe box.  So I don’t know what the original source of it was.  I’m just a little sorry that I hadn’t done this sooner.  This new flavor, mild as it is, added a new dimension to the meat, and I think I will continue to do this in the future when I cook corned beef.

GLAZED CORNED BEEF WITIH ROOT VEGETABLES

Yield:   4 – 6 servingsIMG_6878

Ingredients:

  • 1 piece of corned beef, about 3 pounds
  • 4 potatoes, ( white or red-skinned), quartered
  • 4 – 6 carrots, peeled and cut into large chunks
  • 1 medium turnip, peeled and cut into large chunks
  • 1 small head cabbage, trimmed and cut into wedges

For the glaze:

  • 1/4 cup brown sugar
  • 2 teaspoons yellow mustard
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cloves

Procedure:

1.  Start cooking the corned beef.   I usually allow about 1 hour/ pound of meat;  so approximately 3 1/2 hours or more before your meal, put the meat into a large kettle along with any spices that were packaged with it.  Add cold water to cover the meat and turn the heat to medium.  Bring slowly to a boil, and once boiling, reduce the heat so the meat is just barely simmering.  Maintain this heat and check periodically to be sure the meat is not cooking too fast.

2.  In the last hour of cooking time, add all the vegetables to the kettle, and remove the meat to a shallow baking dish.

3.  Preheat the oven to 350*F.   In a small dish, mix together all the glaze ingredients.  With a knife or off-set spatula, spread this mixture all over the surface of the meat.  Put into the oven, and bake for about 1/2 hour.  Remove and let meat “rest” before slicing.  Serve with a mixture of the vegetables around it.

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Served with soda bread biscuits, and Irish Stout. It sure was good!!

Served with soda bread biscuits, and Irish Stout. It sure was good!!

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SOURCE:   Unknown

Guinness Chocolate Cupcakes

Posted by deliciousonadollar in Cupcakes and tagged with , , , , ,
Guinness Chocolate Cupcakes with Beer Frosting

Guinness Chocolate Cupcakes with Beer Frosting

Cupcakes-on-tap….that’s right, beer cupcakes.

Cupcakes are not traditionally considered  “dude” food.  You know–too dainty, too pretty, too sprinkle-y.  Whatever!

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But these Whoa,  these are BEER  cupcakes.  Beer is in the cake, and more beer in the frosting.  I didn’t even pipe on the frosting in dainty swirls, I just plopped it on.  Very manly.  And what was the occasion for these cupcakes?  I’m so glad you asked.

One of my husband’s good friends at the office was leaving, and on his last day, everyone pitched in for a pot-luck luncheon.  So I made these cupcakes, and being that it was so close to St. Patrick’s Day I just had to scatter a little green sugar on the tops, and then finish off each cupcake with a  chocolate covered pretzel.    Beer and pretzels!

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The beer I used is Guinness, and I’ll admit I had a few sips before using it in the recipe.  Let me tell you, I know what my beverage of choice will be to go with these cupcakes (if there are any left over).

These cupcakes are deep, rich, and not the least bit dry.  They are not overly beer-y.  The frosting?   C’mon, beer frosting!!!?  It is divine.

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CUPCAKES ON TAP (BEER CUPCAKES)

Yield:   Makes 24

Ingredients:IMG_6801

  • 12 Tablespoons (  1 1/2 sticks) unsalted butter
  • 1/2 cup dutch-process cocoa powder
  • 1/4 cup porter or stout beer, poured and settled before you measure
  • 2 large eggs
  • 1/2 cup full fat sour cream
  • 1  1/4 cups all purpose flour
  • 1  1/4 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

For the frosting:

(Feel free to use all butter instead of a mix of butter and shortening.  You could also substitute part cream cheese for the shortening.)

  • 8 tablespoons unsalted butter, softened
  • 1/2 cup shortening
  • 7-8 cups powdered sugar, sifted
  • 6 tablespoons porter or stout, poured and settled before you measure
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1 1/2 cups chocolate covered pretzels, optional

Directions:

1.  Preheat oven to 350*f.  Line 24 muffin cups with liners.

2.  In a small saucepan, melt the butter over low heat.  Remove from heat and whisk in the cocoa until smooth.  Stir in the beer and set aside to cool for at least 10 minutes.

This is already looking unbelievably good.

This is already looking unbelievably good.

3.  With an electric mixer, beat the eggs and sour cream until smooth.

Beat eggs ad butter together.

Beat eggs and sour cream together.

Add in the cooled chocolate mixture and beat until combined.

Beating in the chocolate mixture.

Beating in the chocolate mixture.

4.  Add the flour, sugar, baking soda and salt and beat on medium speed until combined.  Scrape down the bottom and side of bowl as needed.

5.  Spoon the batter into the cups, filling about 2/3rds full.

IMG_6780Bake for 15 minutes at 350* until cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean.  My cupcakes needed 20 minutes baking time before they tested done.

These rise to about the top of the paper liners.

These rise to about the top of the paper liners.

6.  Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.

To make the frosting:   Using an electric mixer beat the butter and shortening on medium until combined and fluffy.  Add the powdered sugar, beer, vanilla and salt, mixing on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.

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I used a cookie dough scoop to portion out the frosting, dropping a scoop onto each cupcake.  Sprinkle with a little colored sugar if desired and top with a chocolate covered pretzel.  These cupcakes are incredibly light, with a deep, “dark” flavor; the frosting is also light and creamy.

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SOURCE:   adapted from The Butch Bakery Cookbook

Chocolate Chip Cookie Dough Pie

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , ,
Chocolate Chip Cookie Dough Pie

Chocolate Chip Cookie Dough Pie

I’m taking a break from bacon and eggs because the date today is 3-14, people, and you know what that means—-it’s Pi day!  A food holiday that it’s a pleasure to celebrate.  Of course, it’s not the only day that most of us make pie,  think of Thanksgiving.  But those pies tend to be the traditional classics like pumpkin, apple, pecan, etc.   I like Pi day because it gives me the chance to bake a new pie I haven’t tried yet.  What could be more fun?  The date on the calendar gives me the prefect excuse to play around and make a pie.

Oh, you are going to love this pie!

Oh, you are going to love this pie!

I mulled over the wide choice of possibilities, considering both sweet and savory options.  Sweet won out this time so here is Chocolate Chip Cookie Dough Pie, and believe it or not, it’s fabulous.

Never having made it before I had no point of comparison, but we loved this pie.  Basically I made a chocolate chip cookie dough, scooped it into a pie shell and baked the whole thing.  At serving time, a dollop of cream on top will take it the extra mile.  I just love the way this came out.  Are you celebrating Pi day with pie?  I’d love to know what flavors you all are making!

This is a fabulous pie!

This is a fabulous pie!

CHOCOLATE CHIP COOKIE DOUGH PIE

Yield:    serves 8

Ingredients:

I preferred using mini chocolate chips in this pie.

I preferred using mini chocolate chips in this pie.

  • 1   9-inch regular or deep-dish pie shell, unbaked.  Use your favorite recipe or a frozen pie shell.
  • 1/2  cup flour
  • 1 cup  sugar
  • 2 eggs, slightly beaten
  • 1/2 cup butter (1-stick), melted and cooled to warm
  • 1 cup regular or quick oats ( or 1/2 cup oats and 1/2 cup chopped nuts)
  • 1 cup mini chocolate chips
  • 1 teaspoon vanilla extract

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Directions:

1.   Preheat oven to 350*F  In a mixing bowl, combine the flour and sugar.  Add the eggs and mix.

Add eggs to flour and sugar and mix well.

Add eggs to flour and sugar and mix well.

Add the butter and mix again.

2.  Fold in the oatmeal and nuts, if using, chocolate chips, and vanilla.

Fold in the oatmeal, and chocolate chips.

Fold in the oatmeal, and chocolate chips.

Pour into the pie crust.

Ready for the oven.

Ready for the oven.

3.  Bake at 350*F.  for about 30 – 35 minutes, until golden.

Smells like a chocolate chip cookie. I wonder why!

Smells like a chocolate chip cookie. I wonder why!

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Oooey, gooey, and chewy. :D

Oooey, gooey, and chewy. 😀

SOURCE:   Carolyn’s Originals