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This post is not actually about cupcakes, but it easily could be. It features a chocolate cake and chocolate frosting recipe from Made With Love: The Meals On Wheels Family Cookbook that I made for their virtual dinner party. The cake is extremely moist and light and doesn't even really need frosting, but the frosting is both easy (5 ingredients!) and very rich, sweet and delicious; a little goes a long way. The cake was large, photo below is just one slice. As a novice baker (yes, I've been cupcake blogging for 8 years but I usually leave the baking to other people), I can tell you that this recipe really is simple, whether you're new to baking or not. Next time I will make cupcakes with the recipe and see how I do. Find out more about the cookbook here and follow the cookbook and dinner party @madewithloveMOW on Twitter . See all the dinner party participants here . More about the book: Providing more than one million meals a day for seniors across America, Meals On Wheels Association of America is the oldest and largest national organization of its kind. Over 100 celebrities have come together in Made With Love: The Meals On Wheels Family Cookbook (BenBella Books, October 2012) to help the organization’s fight to end senior hunger in America. Made With Love includes recipes from the tables of well-known actors, chefs, athletes, writers, and other celebrities. Celebrating the importance of families coming together to help others in need, the cookbook also includes personal stories about the contributors’ favorite family meals. Contributors include Paula Deen, Helen Mirren, former First Lady Barbara Bush, Mario Batali, Martha Stewart, Kurt Warner, Dr. Maya Angelou, Joan Rivers, Patti LaBelle, Cokie Roberts, Al Roker, Judi Dench, and many more. With Made with Love, step inside the kitchens of your favorite celebrities, meet their families, and help to feed seniors in need. Recipe: The Best & Easiest Chocolate Cake by Jim Waters Jim Waters is the Director of Development for Meals On Wheels of Northampton County in Pennsylvania. Serves 12 to 16 This cake is so moist and, even better, is the easiest chocolate cake to make. I have made it for company and brought it to parties—it’s always a real hit. The icing recipe is adapted from Hershey’s Perfectly Chocolate Cake recipe. For the cake: 2 c all-purpose flour 2 c sugar 1 c vegetable or canola oil 2 tsp baking soda 1 c hot coffee 1 c 2% milk ¾ c cocoa powder 2 eggs 1 tsp baking powder 1 tsp cream of tartar 1 tsp vanilla extract For the icing: 1 stick (½ c) butter or margarine, melted 2⁄3 c cocoa powder 3 c confectioners’ sugar 1⁄3 c milk 1 tsp vanilla extract Make the cake: Preheat oven to 350°F. Lightly grease a 13- by 9-inch pan with nonstick cooking spray and then flour the pan. In a large mixing bowl, add all ingredients. Beat with an electric mixer until well mixed, about 5 minutes. Pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool. Make the icing: Place melted butter in a medium bowl. Stir in the cocoa powder. Then, alternately add confectioners’ sugar, and milk, beating with an electric mixer to make light and fluffy Add additional milk, 1 tablespoon at a time, if too stiff. Stir in vanilla. Use to frost the cooled chocolate cake.Source: cupcakestakethecake.blogspot.com
From the kitchen of One Perfect Bite... I am prone to wanderlust. When the siren calls, I seek one of two things. It's occasionally the lure of brighter lights or a bigger city, but more often than not, especially these days, solitude better meets my need to cast away. Silence paves the way for reflection. Insight and serenity follow and they are my fresh air, my cosmic oxygen. My Valentine, bless him, has brought me to Loon Lake for the weekend. At this time of year, our only neighbors are the loons and save for their keening wails, silence and solitude reign supreme. The weather today was glorious and though a front has just moved in, we are warm and dry and very well-fed as we sit in this tiny cabin that teeters on the edge of the world. Bob has the fire blazing and the wind and rain are beating a steady tattoo that will have me sleepy well before my bedtime. I'm mesmerized by the artillery-like barrage that pine cones, loosed by the wind and pelting rain, are making as they bounce off the metal roof. There will be a mess for someone to clean up tomorrow, but for tonight all's right with my world. I have a lemon pie, and a special one at that, waiting to set, but it won't be ready in time for tonight's post. Fortunately, I can share tonight's dinner with you. I suspect many of you have read, or are at least familiar with, Molly Wizenberg's cookbook "A Homemade Life" . While her recipes are wonderful, I'm always struck by her facility with language and the restrained power of her words. I have come to love her writing and her blog, Orangette . Hers, is one of the few books that has made from the library stacks to my personal collection. The meatballs we had for supper came from her book. While they are delicious, they are hard to categorize. They are vaguely Greek and definitely have their roots in Mediterranean kitchens. The ingredient list will be surprising to many. While the meatballs are made with pine nuts and raisins, they serve to make the recipe unique and add a texture and sweetness that makes an otherwise ordinary dish special. I mixed and formed the meatballs yesterday and brought them with us to be cooked. That gave all the flavors time to develop and made for a very tasty supper. While I served the meatballs on pita bread, it is not necessary and they do quite well on their own. The meatballs can be baked if you are watching your diet. I prefer them fried, but to each his own. These are very easy to make and can be assembled in less than 30 minutes. I promise you the flavor is unique and the meatballs are delicious. Here's the recipe. Turkey Meatballs with Lemon-Garlic Yogurt Sauce ...from the kitchen of One Perfect Bite, courtesy of Molly Wizenberg Ingredients: Meatballs 1-1/4 pound ground turkey thigh meat 1/2 cup finely minced onion 1 large egg 1/4 cup finely chopped cilantro 1/2 cup toasted pine nuts 1/2 cup cup golden raisins (chopped if large) 1/3 cup fine bread crumbs 1/8 teaspoon ground cumin 1/8 teaspoon fresh ground pepper 1/2 teaspoon salt 4 tablespoons olive oil Lemon-Garlic Sauce 1 cup plain yogurt (Greek-style if possible) 3 tablespoons fresh lemon juice 1 teaspoon minced garlic 1/4 teaspoon ground cumin Pinch cayenne pepper 1/4 teaspoon salt Directions: 1) To make meatballs: Combine turkey, onion, egg, cilantro, nuts, raisins, breadcrumbs, salt, pepper and cumin in a large bowl. Mix just until ingredients are combined and evenly mixed. With wet hands form the mixture into 1 to 1-1/2-inch balls. Set on a tray. Cover lightly with plastic wrap and chill until ready to sauté. 2) To make sauce: Combine yogurt, lemon juice, garlic, cumin and salt in a small bowl. Mix well. Cover and refrigerate. 3) To cook: Heat 2 tablespoons of olive oil in a heavy skillet over moderate heat, and sauté meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm, but not hard when touched. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce. Yield: 4 to 5 servings. You might also enjoy these recipes: Italian-Style Turkey Meatballs - My Kitchen Adventures Cheese Stuffed Turkey Meatballs - Sydney's Kitchen Mario Batali Meatballs - Made Famous By Mozzarella-Stuffed Meatballs - Being Suzy Homemaker Spicy Buffalo Chicken Meatballs with Creamy Blue Cheese Dip - My Kitchen Adventures Swedish Meatballs - The Galley Gourmet Porcupine Meatballs - The Daily DishSource: oneperfectbite.blogspot.com
10 medium chicken drumsticks 1/2 cup extra virgin olive oil 2 cups medium shrimp , enough for about 5 per person 1 medium Spanish onion , cut into 1/4-inch dice 1/2 cup pureed ripe tomato 1 teaspoon kosher salt , to taste 1 teaspoon saffron thread 2 tablespoons sweet pimientos (Spanish smoked paprika) 4 quarts chicken stock 2 cups bomba or other short-grain rice 1 lb manila clams , scrubbed 1 cup fresh peas 10 asparagus spears , stalks cut on the diagonal into 1/4-inch thick slices 1 inch piece sausage 1 Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside. 2 In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan. 3 Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want). 4 Remove from the heat and let rest for 10 minutes before serving.Source: food.com
2 tablespoons extra virgin olive oil 1 medium red onion , thinly sliced 1 teaspoon red pepper flakes 3 jalapenos, seeded and cut into thin slivers 3 lemons, zest of 3 lemons, juice of 8 tablespoons butter , cut in chunks (1 stick) salt fresh ground black pepper 1 1/4 lbs fettuccine pasta 1/2 cup grated pecorino romano cheese 1 Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. 2 Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside. 3 Drop the pasta into the boiling water and cook until al dente. Drain. 4 Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.Source: food.com
1/4 cup red wine vinegar 3 garlic cloves , minced 1 teaspoon dried oregano , crumbled 1 teaspoon ground cumin 1 teaspoon colman's dry mustard 1 teaspoon hot red pepper flakes 1/2 cup extra virgin olive oil 1 grated orange, juice and zest of 2 small Japanese eggplants or 2 small italian eggplants 2 red bell peppers 2 yellow bell peppers 12 baby zucchini , with zucchini flowers or 4 small zucchini 2 medium red onions 6 scallions 12 spears pencil asparagus kosher salt 12 fresh basil leaves , cut into chiffonade (thin slivers) 1 Preheat a gas grill or prepare a fire in a charcoal grill. 2 In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 3 Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks. 4 Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 5 Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.Source: food.com
2 cups panko 2 lbs ground turkey 4 ounces prosciutto di Parma (cut into 1/8-inch dice) 8 ounces sweet Italian sausage, casing removed 3 large eggs , lightly beaten 1 1/2-2 cups milk (not called for in FoodNetwork.com version) 1/2 cup pecorino romano cheese , freshly grated 1/4 cup parmigiano-reggiano cheese , freshly grated 3/4 cup Italian parsley , finely chopped 3 gratings nutmeg 1/2 cup extra virgin olive oil salt fresh ground pepper 2 cups tomato sauce 1 Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water. 2 In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend. 3 Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes. 4 Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.Source: food.com
1 Tbsp. extra virgin olive oil light 1 sm red onion cut into crescents 2 x lean Italian sausage links crumbled 1 tsp fennel seed crushed 1/2 lb Tuscan cabbage or possibly kale leaves only Â Â cut into 1/2-inch ribbons 1 x garlic clove finely minced 1 c. ready cut Italian Peeled Tomatoes with juice Â Â seasoned with Basil and Oregano 4 ounce tomato sauce Â Â salt and pepper to taste 1 sprg fresh thyme leaves only 2 c. rotini pasta dry measure 2 Tbsp. Parmigiano Reggiano freshly grated 2. Heat a Dutch oven or possibly 4 qt sauce pan with a non-stick surface. When warm, ass oil and onion and cook over medium heat till just softened, about five min. Add in crumbled sausage and fennel seed. Cook till red is gone. Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb. 3. Meanwhile, return the pan to the burner. Add in the garlic and kale and cook over medium for 2 to 3 min or possibly till kale has wilted. Add in the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 min. 4. Meanwhile, cook pasta according to package instructions till just "al dente" and drain. Remove lid from pan and add in warm pasta. Toss to mix well and keep hot for about 5 min while you prepare a sale. Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat, Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or possibly black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly undercooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage. NOTES : REVIEW: Classic pasta and tomato with the crunch and color of kale. With cheese, it was very comforting. Just a rustic and straightforwardone-pot meal. The Tuscan Cabbage didn't have much flavor: which was asurprise. Mario's show on Tuscan Cabbage and fact which it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white red and green. Except: I substituted lean turkey Italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer. The cabbage/kale was pleasant. It did not have much of a flavor or possibly it didn't compete with the tomatoes. I will use the other half lb. in a Tuscan potato soup.-Pat and Bob email to ELF, FareShare, MCSource: cookeatshare.com
3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.Source: food.com
10 lamb shanks kosher salt black pepper 6 tablespoons extra virgin olive oil 2 Spanish onions , chopped 5 carrots , peeled and cut into 1 inch pieces 6 leeks 2 cups dry white wine 1 cup tomato sauce 3 cups chicken stock, Brown 2 cups red grapes , Concord grapes, halved and seeded 1 Preheat the oven to 375 degrees 2 Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside. 3 Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained. 4 Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1.5 hours, until the meat is fork-tender. 5 Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.Source: food.com
I saw a recipe on The Chew website yesterday that looked like a perfect side dish for dinner. I prefer making homemade gnocchi but after a super busy day I just didn’t have it in me. This recipe was so quick and easy to make. The tomato sauce was a snap to make and tasted so delicious. I adapted the recipe a little bit by using store bought gnocchi and adding a bit of shallot and crushed red pepper flakes to the sauce. We all thought this was a delicious side dish and it paired nicely with the salad and chicken I served it with.
Heat the olive oil in a large skillet over medium heat. Add the shallot and crushed red pepper flakes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and lower heat to low; simmer for 30 minutes making sure to stir occasionally. Taste and season with sea salt and freshly cracked pepper, to taste.
Cook the gnocchi in salted boiling water, per package instructions, about 3 minutes; drain, reserving 1/4 cup of cooking water.
Add the drained gnocchi to the tomato sauce and a bit of the cooking water if needed. Add most of the fresh basil and toss to coat evenly. Place into a serving bowl and add bits of mozzarella cheese, remaining basil, and freshly grated Parmesan. Serve and enjoy.
Gnocchi al Telefono Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins Author: Pam - For the Love of Cooking / Original by Mario Batali Recipe type: Side dish Cuisine: Italian Serves: 4 Ingredients 2 tsp olive oil 1 small shallot, diced Pinch of red pepper flakes, to taste 2 cloves of garlic, minced 1 (28 oz) can of San Marzano tomatoes, crushed Sea salt and freshly cracked pepper, to taste 1 (12 oz) package of Gnocchi, cooked in salted water per package instructions cup fresh basil, chopped (divided) Ciliegine mozzarella balls, halved, to taste Fresh Parmesan, grated Instructions Heat the olive oil in a large skillet over medium heat. Add the shallot and crushed red pepper flakes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and lower heat to low; simmer for 30 minutes making sure to stir occasionally. Taste and season with sea salt and freshly cracked pepper, to taste. Cook the gnocchi in salted boiling water, per package instructions, about 3 minutes; drain, reserving cup of cooking water. Add the drained gnocchi to the tomato sauce and a bit of the cooking water if needed. Add most of the fresh basil and toss to coat evenly. Place into a serving bowl and add bits of mozzarella cheese, remaining basil, and freshly grated Parmesan. Serve and enjoy. 3.5.3226