Rocky Mountain Cupcakes

This was my last recipe of 2012!!!!  I started with cupcakes so I decided to end with one.  This recipe is from the book: "1001 Cupcakes, Cookies and other tempting treats".  The recipe below makes 10 cupcakes.

Image by Jason Hedlund

Ingredients:
Cupcakes:
3/4 cup butter, softened
3/4 cup superfine sugar
1 tsp vanilla extract
3 eggs, lightly beaten
heaping 1 cup self-rising flour
1/2 cup unsweetened cocoa

Topping:
1 cup butter, softened
1 Tbsp cream or milk
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
3oz mini marshmallows
1/2 cup walnuts, coarsely chopped
2 oz milk chocolate, or semisweet chocolate, broken into pieces

Directions:
1.  Preheat oven to 350F.  Line a 12-hole muffin pan with 10 paper liners.
2.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract.  Gradually beat in the eggs.  Sift the flour and the cocoa together and fold into the mixture.  Spoon the batter into the paper liners.
3.  Bake in the preheated oven for 20-25 minutes, or until golden and springy to touch.  Transfer to a wire rack to cool completely.
4.  To make the buttercream place the butter and cream in a bowl and beat together.  Gradually sift in the sugar and cocoa powder and beat until smooth.  To decorate, pipe the buttercream on top of each cake to form a peak in the center. Mix the marshmallows and walnuts together and divide among the cakes, then press down lightly.  Place the chocolate in a heatproof bowl, set the bowl over a pan of gently simmering water, and heat until melted.  Drizzle over the tops of the cakes and let set.

Terri's Rating: 7/10
Jason's Rating: 8/10
Beth's Rating: 7/10

Nutrition:
550 calories
34g fat (19g saturated)
140mg cholesterol
250mg sodium
58g carbohydrates
3g fiber
42g sugar
6g protein

Stuffed Mushrooms with Pecans

My mother found this recipe on Southern Living website.  We made them together!  The recipe makes about 8 servings.

Image by Jason Hedlund

Ingredients:
2 medium leeks, dark green parts removed, washed thoroughly and thinly sliced
16 oz fresh mushrooms, washed with stems removed
1 tsp salt, divided
2 shallots, minced
2 garlic cloves, minced
2 Tbsp olive oil
1/2 cup grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
1/4 cup pecans, chopped
2 Tbsp chopped fresh basil

Directions:
1.  Preheat oven to 350F.
2.  Place mushrooms, upside down with stem end up and salt.  Then turn caps over so the stem end points down on a cooling rack.  Place the rack over a foiled covered jelly roll pan.
3.  Bake the mushrooms at 350F for 15 minutes.
4.  Saute leeks, shallots, and garlic in hot oil in a large skillet over medium heat for 3-5 minutes or until tender.  Transfer mixer to a large bowl.  Stir in 1/4 cup Parmesan cheese, and next 3 ingredients, and remaining 1/2 tsp salt until well combined.  Spoon 1 heaping tsp leek mixture into each mushroom cap.  Sprinkle with remaining 1/4 cup Parmesan cheese.  Bake at 350F for 10 minutes or until golden. Enjoy!

Jason's Rating: 7/10
Beth's Rating: 7/10
Terri's Rating: 6/10

Nutrition:
130 calories
9g fat (2g saturated)
10mg cholesterol
360mg sodium
6g carbohydrates
1g fiber
1g sugar
6g protein

Cheddar and Roasted Red Pepper Dip

This recipe is from my new book: "Holiday Entertaining" that I got from my friend PJ.  We brought the dip to a party.  This dip serves 8-10 people.

Image by Jason Hedlund

Ingredients:
2.5 cups shredded cheddar
3/4 cup roasted red peppers packed in olive oil, drained and coarsely chopped
1/4 cup low-fat sour cream
2 Tbsp heavy cream
2 Tbsp minced shallots
1/4 tsp salt
1/2 tsp freshly ground white pepper (we used black)

Directions:
1.  In a blender or food processor, combine the cheese, roasted red peppers, sour cream, heavy cream, and shallots and process until smooth, about 1 minute.
2.  Add the salt and pepper and pulse a few times just to blend.  Taste and adjust the seasoning.  The dip can be refrigerated for up to 2 days before serving.  Transfer to serving bowl and serve at room temperature.  Enjoy!!

Jason's Rating: 5.5/10
Beth's Rating: 7/10

Nutrition:
115 calories
9g fat (7g saturated)
30mg cholesterol
250mg sodium
2g carbohydrates
0g fiber
1g sugar
6g protein

Chocolate Truffles

I've never made truffles before and was a little intimidated, but this recipe was super easy.  I made two kinds of truffles.  Each batch makes 18-24 truffles.  I got the recipe from the food network magazine.  It had a "mix and match" type layout that I'll replicate here.

Image by Jason Hedlund

1.  Make the ganache:  Chop 12 ounces good-quality bittersweet or semisweet chocolate and put in a heatproof bowl.  Bring 1 cup heavy cream, 1 Tbsp butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes.  Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
2.  Choose a flavor: Whisk in 1 tsp vanilla extract, or 1/2 tsp vanilla and 1/2 tsp of one of these extracts: Almond, Orange, Cinnamon, Mint, Raspberry, or Cherry.
3.  Add a mix-in (optional): Stir in up to 1/4 cup of 1 of these: Brewed espresso, strong brewed tea, liquor ot liqueur, peanut, almond or hazelnut butter, or shredded coconut.
4.  Chill the ganache: Stir the ganache until smooth and shiny, then pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
5.  Pick a coating: Roll Tbsps of the ganache into 18-24 balls, then roll in any of the following ingredients: crushed cookies, chopped nuts, cocoa powder, shredded coconut, crushed nut brittle, or crushed toffee bars.  Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until film, at least 1 hour or overnight.  (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks.  Let sit at room temperature for 20 minutes before uncovered, then roll in coatings.)

Recipe 1 we tried:
dark Chocolate
orange extract
triple sec
rolled in cocoa powder

Recipe 2 we tried:
semisweet chocolate
peanut butter
rolled in crushed oreos

Beth's Rating: 9/10
Jason's Rating: 9/10 (dark) and 8/10 (semisweet)

Nutrition:
60 calories
6g fat (3g saturated)
15mg cholesterol
25mg sodium
3g carbohydrates
0g fiber
2g sugar
0g protein

White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage

I found this recipe in my food network magazine.  I think most of my recipes I've found from this magazine.  Of all the sources I found, the food network magazine/website are the best!  This appetizer took a little time to prepare, but everyone loved it!  The recipe below makes 8 servings (3-4 gougeres per person).

Image by Jason Hedlund

Ingredients:
For the gougeres:
1/2 cup (1 stick) unsalted butter
1/2 tsp salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp white cheddar

For the filling and toppings:
6 honey crisp apples
2 Tbsp unsalted butter
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of ground cloves
1 Tbsp orange blossom honey (we used normal honey)
juice of 1 lemon
olive oil, for frying and drizzling
1 bunch sage, leaves only
10-15 sliced prosciutto, torn into bite-sized pieces
Fleur de sel and freshly ground black pepper

Directions:
1.  Prepare the gougeres: Preheat the oven to 425F and line 2 baking sheets with parchment paper or silicone mats.  In a large saucepan, combine the butter, salt and 1 cup water.  Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once.  Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment.  Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next,  Beat in the grated cheese.
2.  Transfer the dough to a pastry bag, or use two wet spoons to drop neat 1-Tbsp mounds onto the prepared baking sheets, spacing them 1-inch apart.  Bake 25-30 minutes, until golden and crisp.  When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp.
3.  Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice.  Melt the butter in a large saute pan over high heat.  When foaming, add the spices.  They will toast instantly and become fragrant; add the apples and saute for 3-4 minutes, until browned.  Add 2 Tbsp water, the honey and lemon juice.  Cook for 3-4 minutes, or until the liquid is reduced and the apples are tender.  Set aside to cool slightly.
4.  Set a clean saute pan over medium heat.  Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute.  Drain on paper towels.  Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary).  Cook for 1 minute on each side to crisp them up.  Drain on paper towels.
5.  To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling.  Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel.  Drizzle with olive oil and sprinkle with black pepper.

Jason's Rating: 9/10
Beth's Rating: 8.5/10
Liz: 9/10
PJ: 10/10
Grace: 10/10
Erica: 9/10
Luke: 8/10

Nutrition:
400 calories
24g fat (14g saturated)
175mg cholesterol
700mg sodium
28g carbohydrates
4g fiber
15g sugar
14g protein

Mint-Infused Chicken with Pomegranate Yogurt

This was a unique chicken recipe from the book: "Mastering the Grill".  I don't use pomegranate very often so this was fun!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
Marinade:
2/3 cup lemon juice
1 Tbsp olive oil
1 Tbsp chopped green olives
1/4 cup chopped fresh mint leaves
2 tsp salt
1/2 tsp cracked black pepper

Chicken:
4 boneless skinless chicken breasts (1.5 lbs)
1 pomegranate
1 scallion, roots trimmed thinly sliced
1 cup plain yogurt (we used greek)
1 1/2 tsp honey
1/2 tsp salt
1/8 tsp ground black pepper
oil for grill grate
1 Tbsp chopped fresh mint or flat-leaf parsley (optional)

Directions:
1.  Put the marinade and the chicken in a zip-lock bag press out the air, seal the bag, and massage the liquid into the meat.  Refrigerate for 1-3 hours.  Remove from the refrigerator about 20 minutes before grilling.
2.  Cut the pomegranate into quarters from stem to blossom end.  Remove the seeds from the pale membranes.  Put half the seeds in an airtight container and reserve for another use (they can be frozen for up to 3 months).  Set aside 2 Tbsp of the remaining seeds for garnish.  Put the rest of the remaining seeds in a food processor and puree until the juice and seed separate, 30 seconds to 1 minute.  Strain the juice into a medium bowl (you should have 3-4 Tbsp juice).  Whisk in the scallion, yogurt, honey, salt and pepper.
3.  Heat the grill to medium-high (450F) direct heat.
4.  Brush and oil the grill grate, then grill the chicken until no longer pink and the juices run clear (about 170F), 5-7 minutes for side.  Keep covered during grilling.  If the grill has a temperature gauge, it should stay around 450F.  Discard the marinade.
5.  Serve the chicken with the pomegranate yogurt, and garnish with the reserved pomegranate seeds and mint or parsley, if using.

Jason's Rating: 8.5/10
Beth's Rating: 7.5/10
Ryan's Rating: 8/10

Nutrition:
210 calories
6g fat (1g saturated)
100mg cholesterol
900mg sodium
13g carbohydrates
0g fiber
12g sugar
26g fat

Ginger-Glazed Pearl Onions and Parsnips

I've never used pearl onions or parsnips before and this recipe has both!  I found this in my food network magazine and it makes 6 servings.

Image by Jason Hedlund

Ingredients:
10oz red pearl onions, unpeeled (we used white, because this is what trader joe's had and also used peeled)
1 1/2 lbs parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces
4 thin slices ginger (we uses pickled ginger)
1 large sprig rosemary (we used dried)
3 cloves garlic, smashed
1 cup dry white wine
2 Tbsp sugar
2 tsp apple cidar vinegar
1-2 tsp brandy (optional)
2-3 Tbsp cold unsalted butter
freshly ground black pepper
chopped parsley for topping (we used dried)

Directions:
1.  Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil.  Add the pearl onions and cook 1 minute to loosen skins, then drain and rinse under cold water.  Using a kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.  (Skip this step if onions are peeled).
2.  Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 tsp salt and 1 cup water to the skillet with the onions.  Bring to a boil over high heat and cook, stirring occasionally, until the liquid  evaporates and the vegetables are tender, 15-20 minutes.  (If the water evaporates too quickly, add more water, 1/4 cup at a time.)  Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.
3.  Reduce the heat to medium high; add vinegar, brandy, and butter and cook, stirring, until vegetables just start to brown, 1-2 minutes.  Add 2 Tbsp water and cook swirling in the pan, until vegetables are glazed, about 1 more minute.  Season with salt and pepper and top with parsley.  Enjoy!

Jason and Beth's Rating: 7.5/10

Nutrition:
170 calories
6g fat (4g saturated)
15mg cholesterol
20mg sodium
23g carbohydrates
3g fiber
9g sugar
2g protein

Handmade Ravioli

I've always wanted to make my own pasta, but I never took the time to figure out what equipment I needed and how to do it.  So I finally went out and bought a pasta maker attachment for my kitchen aid!  Luckily, one of my coworkers is married to a woman from Italy who has made her own pasta before.  She was generous enough to show me how to make my own ravioli!  I got this recipe from her.  The techniques she taught me were the same ones her grandmother taught her.  The recipe below makes 8 servings.

Image by Jason Hedlund

Ingredients:

Dough:

3 cups (400g) unbleached all-purpose flour

2 eggs

100 ml warm water

1 3/4 tsp (10g) salt

Filling:

1 lb frozen spinach

8.8oz Ricotta cheese

1 egg (use 2 if mix is too stiff)

6 Tbsp grated Parmesan cheese

salt and pepper to taste

sage leaves

butter, melted

grated Parmesan cheese for topping
balsamic reduction or just balsamic vinegar

Directions:

1.  Pile flour onto a wooden surface (cutting board).  Make a well in the flour and crack eggs into the well.  Add the water and salt.  Slowing stir the liquid ingredients into the flour and work dough for about 10-15 minutes (by hand).  If using a stand mixer, it will take less time.  

2.  Make a round ball and wrap in plastic wrap.  Let rest at room temp for 30 minutes.

3.  While dough is resting, mix together thawed spinach, ricotta, egg and Parmesan.  Salt and pepper to taste.

4.  Lightly flour the wooden surface.  Cut dough ball into 8 equal chunks.  Take one chunk slightly flatten it enough to pass through the pasta maker, make sure to set the gap very wide for the first pass.  Fold dough over and pass through roller at largest setting and repeat.  Then adjust the gap to one notch smaller, and pass the dough through again.  Repeat this process until the dough is at the desired thickness.  The dough strips should be about the width of the pasta maker and several inches long when finished.  Make two dough strips at once.

5.  Lay one layer of dough on wooden surface.  Distribute the filling in small spoonfuls on top of the dough.  Space them about 1" apart on the dough.  Then place the 2nd dough strip on top of the filling piles.  Starting at the middle of the dough strip, press the top and bottom dough layer together against the table.  Make sure to press firmly to seal each ravioli.  Working around each ravioli, press all edges.  Try to press out all air bubbles and make sure there is no filling or flour on your seal spots.  

6.  Using a knife or pasta cutter, cut around the edges of each ravioli to achieve the shape desired.

7.  Cook raviolis in salted boiling water for about 8-10 minutes.  Make sure it is a gentle boil as it is easy to break the dough seal.  When raviolis are done, remove them with a slotted spoon carefully onto a plate.  Serve with melted butter, a few sage leaves and grated Parmesan.  You can also use a sauce for the ravioli, but my teacher recommended not using a strong flavored sauce because that would take away from the taste of the raviolis.       

9.  If you want to freeze the ravioli, place them on a parchment lined baking sheet in freezer and cover with plastic wrap.  Once frozen, place in a tupperware or ziploc until you want to use them.

Jason and Beth's Rating: 9/10

Nutrition:
350 calories
17 fat (11g saturated)
130mg cholesterol
850mg sodium
36 carbohydrates
2g fiber
3g sugar
13g protein

Pumpkin-Chai Quickbread

This bread was really easy to make and super moist.  Even Jason liked it!  I found this recipe from a Women's Health magazine.  It makes 12 servings.

Image by Jason Hedlund

Ingredients:
baking spray
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 ground cardamom
1/8 tsp ground allspice
2 eggs
1 egg white
1/2 cup 2% milk
1/3 cup canola oil
1 cup canned pumpkin puree
1 Tbsp pumpkin seeds

Directions:
1. Preheat oven to 350F.  Coat a 9 x 5 inch loaf pan with baking spray.
2.  Combine all dry ingredients (through allspice) in a large bowl.
3.  Whisk eggs, egg white, milk, oil, and pumpkin in a medium bowl until thoroughly blended.  Add wet ingredients stirring until just blended.  Spread batter into the prepared pan.  Sprinkle pumpkin seeds on top.
4.  Bake the bread until lightly browned and a toothpick comes out clean (it took our oven 45mins, but the recipe recommended 60-65 mins).  Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
175 calories
7g fat (1g saturated)
40mg cholesterol
125mg sodium
25g carbohydrates
2g fiber
12g sugar
4g protein

Asian Noddles with Shrimp and Edamame

This was a low-calorie dinner in the weeknight section of my food network magazine.  I really like Asian recipes, they always turn out so tasty.  This one was really good too!

Image by Jason Hedlund

Ingredients:
10 oz soba (buckwheat) noodles
1 10 oz package frozen shelled edamame
1 clove garlic
1 1-inch piece of ginger, peeled and roughly chopped (we used pickled ginger)
1 1/2 tsp Sriracha
2 Tbsp vegetable oil
juice of 1 lime
2 tsp low-sodium soy sauce
1 1/2 tsp sesame oil
1/2 lb medium or large shrimp
1/4 cup chopped fresh cilantro and/or scallions

Directions:
1.  Bring a pot of water to boil.  Add the noodles and cook as directed on box.  Add the edamame in the last 3 minutes of cooking.  Reserve 1/2 cup cooking water and drain noodles.
2.  Meanwhile, puree the garlic, ginger, Sriracha, 1/2 Tbsp vegetable oil and 2 Tbsp water in a food processor.  Mix the lime juice, soy sauce, and sesame oil in a small bowl.
3.  Heat the remaining 1 1/2 Tbsp vegetable oil in a large skillet over medium-high heat.  Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes.  Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.  Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss.  Divide among bowls and drizzle with more sesame oil.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
378 calories
11g fat (2g saturated)
70mg cholesterol
550mg sodium
48g carbohydrates
3g fiber
2g sugar
20g protein

Marbled Caramel Chocolate Slice

This recipe came from the book: "The Cookie and Biscuit Bible".  My friend Erica gave me the book awhile ago and I finally found the time to try one of the recipes.  These bars were so yummy, a little messy though.  The recipe below makes 24 servings.

Image by Jason Hedlund

Ingredients:

for the base: 

2 1/4 cup all purpose flour

1/2 caster (superfine) sugar

3/4 cup unsalted sweet butter, softened

for the filling:

7 Tbsp unsalted sweet butter, diced

1/2 cup light muscovado brown sugar (I used normal brown sugar)

2x 14 oz cans of sweetened condensed milk

for the topping:

3.5 oz plain (semisweet) chocolate

3.5 oz milk chocolate (we used dark)

2 oz white chocolate

Directions:

1.  Preheat the oven to 350F.  lightly grease a 13 x 9 inch jelly roll pan.  Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.  Work with your hands until the mixture forms a dough. 

2.  Put the dough into the prepared tin and press it out with your hands to cover the base.  Then use the back of a spoon to smooth it evenly into the tin. Prick all over with a fork and bake for about 20 minutes, or until firm to tough and very light brown.  Set aside and leave in the tin to cool.

3.  To make the filling, put the butter, sugar and condensed milk into a pan and heat gently, stirring, until the sugar has dissolved.  Stirring constantly, bring to a boil.  Reduce heat and simmer the mixture very gently, stirring constantly, for about 5-10 minutes, or until it has thickened and has turned a caramel color.  Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.  Remove from the heat.

4.  Pour the filling mixture over the cookie base, spread evenly, then leave until cold.

5.  To make the topping, melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of hot water.  Spoon lines of plain and milk chocolate over the set caramel filling.

6.  Add small spoonfuls of white chocolate.  Use a skewer to form a marbled effect on the topping.  Let chocolate set and then slice.  Enjoy!

Terri's Rating: 10/10
PJ's Rating: 8.5/10
Liz's Rating: 9.5/10
Krista's Rating: 7.5/10
Iain's Rating: 8.5/10
Katie's Rating: 11/10
Beth's Rating: 9.5/10
Jason's Rating: 9/10

Nutrition:

345 calories

14g fat (9g saturated)

30 mg cholesterol

60mg sodium

52g carbohydrates

1g fiber

33g sugar

5g protein

Pomegranate Guacamole

I found this recipe in the "50 Easy Appetizers" booklet in my food network magazine.  It was really easy to make and I've never tried pomegranate seeds before.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
2 avocados
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
juice of 1/2 lime
1 finely chopped jalapeno
1/4 tsp salt
pomegranate seeds
3 Tbsp toasted pepitas

Directions:
Mix together all ingredients and top with pepitas and pomegranate seed.  Enjoy!

Terri's Rating: 8/10
Liz's Rating: 7/10
Krista's Rating: 8/10
Iain's Rating: 8/10
Katie's Rating: 8/10
Beth' Rating: 7.5/10
Jason Rating: 8/10

Nutrition:
150 calories
13g fat (3g saturated)
0mg cholesterol
200mg sodium
14g carbohydrates
6g fiber
3g sugar
4g protein