Red Velvet Cupcakes

I had the urge to bake something this weekend, so I look through my new Barefoot Contessa cookbook I had gotten for Christmas from Steve, How Easy is That? .   I love a good cupcake, so I wanted to try Ina's recipe for Red Velvet Cupcakes with cream cheese frosting.  It really was simple to make and I had all the ingredients at home, so I fired up the mean green Kitchen Aid mixer and got to baking.  Ina did not disappoint yet again.  This frosting is soooo good.  There was some leftover and I considered just eating it plain right then and there, but decided to just throw it in the fridge for something else I can make later...maybe some pumpkin muffins from a pre-made mix thanks to Trader Joes.

This recipe made only 15 cupcakes which is a good amount.  I am planning on bringing some into work to share with my team as a early Valentine's Day treat!

Cupcake Ingredients
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter at room temperature
1 1/2 cups sugar
2 extra large eggs at room temperature

Frosting Ingredients
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature  (I told you this frosting is to die for)
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar

Cupcake Instructions
Preheat oven to 350 degrees.  Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa power, baking powder, salt and baking soda.

In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.

In a electric mixer with a paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.  Add the eggs one at a time until combined.

With the mixer at low speed add the dry ingredients and wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients and mix until combined.  Stir with a rubber spatula to be sure batter is mixed.

Scoop batter into the muffin cups with an ice cream scoop or large spoon (almost 3/4 full).  Bake for 25-30 minutes (**I am not sure if it was the foil liners I used or my Williams Sonoma Gold Touch muffin pans, but mine were ready about 23 minutes in**), until a toothpick inserted in the centers comes out clean.  Cool completely and top with cream cheese frosting.

Frosting Instructions
Place cream cheese, butter and vanilla in a bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until just combined.  Don't whip!  Add the sugar and mix until smooth.

Roasted Shrimp with Orzo

I have found my new "go-to" dish for a summer salad.  I think you all know how much I love Ina Garten, The Barefoot Contessa.  Ina didn't let me down with this recipe either.  It. Is. So. Good.

I am not one to toot my own horn when it comes to cooking, but this is in the top 5 of things I have made.  Ever. I made this for a little housewarming BBQ we had this past weekend and the guests gave it a thumbs up as well.

It is relatively easy to make, just a smidge time consuming with all the chopping and cleaning of the shrimp (if you buy them raw and uncleaned).  If there is one thing I really want to learn is how to cut up veggies and herbs really well...you know, like the Barefoot does.  I did make it the night before and it tasted great the next day.

This made a good amount for a party.  I would not make this for 2, unless you want to be eating it for a few days...which wouldn't be a bad thing.

Kosher salt
1/2 cup olive oil, plus some to drizzle over the shrimp
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Preheat the oven to 400 degrees F. (for the roasted shrimp)

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well.

Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Fingerling Potatoes

This is an easy side dish that whips up in a snap, plus it is delicious! What is even better about the recipe is that you don't have to measure a thing!  This is from the Barefoot Contessa's 1st cookbook.

I was able to use our fingerlings from our organic delivery and they were soooo good.  Creamy and so flavorful!

1/2 - 1 pound of fingerling potatoes (however many you think you will want)

salt

fresh ground pepper

Place the clean fingerlings into a medium sauce pot and cover with water. Put about a teaspoon of salt in the pan as well. Bring to a boil, then reduce down to simmer for around 15-20 minutes until tender.

Drain potatoes and leave in strainer. Cover with a kitchen towel for around 5-10 minutes to allow them to finish cooking.

When they are cool enough to handle, cut lengthwise and toss with olive oil, fresh cracked salt and pepper to taste.

Chocolate Cupcakes with Peanut Butter Frosting

Steve asked me to bake something for his team meeting where they celebrate whomever's birthday it is that month. Yes, his work team. Of grown adults. I would rather celebrate with a nice cocktail...but to each their own. I jokingly asked if he wanted me to make clown cupcakes or those cupcakes in ice cream cones since I was having a flash back of elementary school, but he assured me that wasn't necessary.

As we were in Costco (one of my favorite places to shop) this weekend, I found a Barefoot Cookbook I didn't have yet, Barefoot Contessa at Home. It was just $20 and I was thumbing through it, came across the recipe for Chocolate Cupcakes with Peanut Butter Frosting that looked yummy. Steve said make it, so we got the book and I made these tonight.

They are delicious! The cupcake recipe itself is kind of involved, but it is worth it. At one point, when alternating the wet and dry mixes into the main mix, the cupcake batter was looking like an Irish Car Bomb shot gone bad...but I kept the Mean Green Kitchen Aid 'a goin' and it all came out great in the end.

The frosting is so light and creamy and not over-powering. I was also pretty excited to use more of our new kitchen gadgets, a sifter and my cake decorator!

This recipe said it made around 14-15 cupcakes. When I made them, it yielded 23. Nothing like having these left over to munch on!

Cupcake Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes (our oven took 20 minutes exactly), until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Kathleen's Peanut Butter Frosting Ingredients

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Barefoot Potato Salad

Shocker...another Barefoot Contessa recipe, from her "Barefoot at Home" cookbook.  We were having my parents over for Fathers Day BBQ and I wanted to make a potato salad to accompany the steaks we were grilling.  Steve really likes potato salad with a mustard taste and I love potato salad with dill.  This seemed like a happy medium for both of our taste buds and I got to use herbs from our garden.  Both Mom and Dad gave their "yum" of approval...and my mom is not a huge dill fan!  

What I also liked about this recipe is that it seemed just about right for 4-6 people.  Sometimes the Barefoot seems like she is making food for a small army, but we only have a small Tupperware left of this!

3 pounds small red potatoes

Kosher salt

1 cup mayonnaise

1/4 cup buttermilk, milk or white wine (I used 1% milk)

2 Tablespoons Dijon mustard

2 Tablespoons whole-grain mustard

1/2 cup chopped dill

Freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped red onion (we used shallots)

Place the potatoes and 2 tablespoons of salt in a large pot of water.  Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel,  Allow the potatoes to steam for 15-20 minutes.

Meanwhile, in a small bowl, mix together the mayo, milk (buttermilk or wine), Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt and 1 teaspoon of pepper.  Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.  Place the cut potatoes in a large bowl.  While the potatoes are still warm, pour enough dressing over them to moisten (as the salad sits, you may need to add more dressing).  Add the celery, onion, 2 teaspoons of salt and 1 teaspoon of pepper.  

Toss well, cover and refrigerate for a few hours to allow the flavors to blend.  Serve cold or at room temperature.

Chocolate White Chocolate/PB Chip Cookies

My manager asked me if I would mind making a dessert for a homeless dinner she was volunteering at and I happily obliged!   Then, about an hour later, Steve asked me to make cookies for his team for their "monthly birthday celebrations" where they usually bring in a sweet treat.  Looked like I was going to be busy!

I wanted to a cookie that I thought most people would like, but also something unique.  I found these on the Food Network website and they sounded simple and tasty.  Of course, they are a Barefoot recipe.  The original recipe calls for chunks of white chocolate, but I opted to do one batch with white chocolate chips and the other with peanut butter chips.  The "test" audiences liked the peanut butter option better, but both were really moist and rich cookies.

The size I made the cookies (which were kind of big-ish), each batch made around 2 dozen.

1/2 pound unsalted butter at room temperature (2 sticks)

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra large eggs, room temperature

2/3 cup good, unsweetened cocoa

2 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 pounds good white chocolate coarsely chopped (I used a 16 oz. bag of white c.c. and peanut butter c.c.)

Preheat the oven to 350 degrees F.

Cream the butter and 2 sugars together until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.  Add the vanilla, then the eggs...1 at a time, and mix well.

Add the cocoa and mix again.  Sift together the flour, baking soda and salt and slowly add to the chocolate mixture on a low speed until just combined.  Fold in the chopped chocolate or chips.

Drop the dough on a baking sheet lined with parchment paper using an ice cream scoop or rounded tablespoon.  Dampen your hands and flatten each dough ball slightly.  Bake for exactly 15 minutes (the cookies may seem underdone...but that is OK)  Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Honey Vanilla Pound Cake

With my new trusty Kitchen Aid mixer at my side, I can now make all kinds of sweet treats! Although, I prefer to make them and give them to others at the moment! This one seemed somewhat healthy and simple, so I thought I would make Steve a sweet treat on Sunday night.

This pound cake was so easy to make and was very yummy. I got the recipe from my Barefoot Contessa, Back to Basics cook book.

1/2 pound (2 sticks) unsalted butter at cool room temperature (which means, leave it out for about an hour)

1 1/4 cups sugar

4 extra-large eggs at room temperature

2 tablespoons of honey

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest

2 cups sifted cake flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line the bottom with parchment paper and then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup, but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finishing mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.

Bake for 50-60 minutes, until a knife through the center comes out clean. Cool for 15 minutes in the pan and then turn out and place on a baking rack to allow it to cool completely.

Some things are just meant to be...

So I have been obsessing over getting a Kitchen Aid mixer for some time. For those of you who follow my blog, I usually blame not having one for some recipes not working right and the one thing standing in the way of me becoming the next Barefoot Contessa. Or for anyone knows what I am most excited when it comes to the wedding is:

1. Marrying Steve...I am truly the luckiest girl in the world to have him as my fiance and soon to be husband :)
   
2. Changing my last name to a nice, 6 letter one, rather than 13 that no one can pronounce
3. Getting a Kitchen Aid mixer

I originally wanted the Grass Green color exclusive to Williams Sonoma. However, the more I thought about it, I would rather have someone use a 20% off coupon at BB&B if they wanted to buy it for us. So, I registered for the green apple color at BB&B back in August. For Christmas, my very generous parents gave us money as a gift. I asked Steve if I could get my Green Apple Kitchen Aid at BB&B, he said "yes", so we went on the 26th to go get it at the store. Well, as fate would have it, they don't have that color in the store, it would take 2 weeks to come in and to top it off, were on back order till who knows when. I left the store fairly bummed and we just thought, there had to be a reason that didn't work out.

Today at lunch, I had to run to the mall for a few things and I popped into Williams Sonoma to check out some gadgets I wanted to add to our registry. I am walking past the clearance tables and lo and behold, like a gift from god, sat the Green Grass Kitchen Aid I longed for back in August. I thought to myself, "Something has to be wrong with it, it doesn't have attachments or is scratched." It was on clearance for $199!!!! Even cheaper than with a coupon at BB&B!!! I didn't see a box for it and left the store. I texted Steve, and he responded, "Just buy it". And this is just another reason I am marrying him!!!

So, I went back and bought my glorious Green Grass Kitchen Aid mixer for a heck of a deal! It is perfect, came in the box with all the attachments. The clerk said they are discontinuing certain colors, so are marking them down...different colors nearly every day...so I suggest checking it out if you want one!

Oh, and if anyone has any recipes that are perfect for a Kitchen Aid mixer, feel free to pass them along! :)

Roasted Shrimp Cocktail and Cocktail Sauce with a kick!

I love seafood. I also love shrimp cocktail at a party. However, sometimes I have found that some of the pre-done trays kind of leave the shrimp a little rubbery, so when my idol, The Barefoot Contessa, did shrimp in the oven on her show, I was intrigued! I was also delighted with the recipe was in my Barefoot Contessa's Back to Basics cookbook!

This is so easy and it saves the hassle of dealing with boiling water...plus the shrimp tastes soooo yummy!

For the shrimp

2 pounds shrimp (12 to 15 count shrimp, I got ours at Costco...already de-veined! Woo hoo!)
1 Tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Toss them around to make sure they are covered with the olive oil, salt and pepper. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.


For the cocktail sauce

1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Combine together and refrigerate before serving.

Bay Scallop Gratins

I have been really looking at my Barefoot cookbooks a lot lately, and came across this one and it sounded right up our alley. Steve and I had a low-key Christmas at home, so we decided to make a nice dinner for ourselves. I love scallops and Steve loves prosciutto and this recipe is a nice combination of them both.

I think the topping would have come out a bit better if a) I would have used individual gratin dishes like the recipe calls for instead if a glass 8x8 dish, b) if I would have broiled them the entire time to get a much crustier top and c) if I had a Kitchen Aid mixer to blend it :). I didn't take a picture, because mine did not look at all like the Barefoot's. Tasted good, but not so appealing to look at. So, here is the photo from the Food Network website.


Makes 3 gratins

3 Tablespoons unsalted butter, at room temperature (very important)
3 large garlic cloves, minced
1 medium shallot, minced
1 ounce thinly sliced prosciutto di Parma, minced
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon freshly squeezed lemon juice
1 tablespoon Pernod (French liquor, with a licorice smell)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup panko (Japanese dried bread flakes)
3 tablespoons dry white wine (something you would drink with dinner)
1 pound fresh bay scallops

Preheat oven to 425 degrees. Place 3 6" round gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, the shallot, prosciutto, parsley, lemon juice, Pernod, salt and pepper until combined. With the mixer still on low, add the olive oil slowly, as though making a mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat broiler if its separate from your oven.

Place 1 Tablespoon of wine in the bottom of each gratin dish.

Pat the scallops down with a paper towel so they are dry and distribute them among the 3 dishes. If you could only find sea scallops (which are larger than bay scallops), cut them into quarters before placing them in the dish.

Spoon the garlic butter evenly over the top of the scallops. Bake for 10-12 minutes until the top is golden and sizzling and the scallops are barely done. If you want the top crustier, place under the broiler for 2 minutes until browned. Serve with a squeeze of lemon and chopped parsley.

Turkey Meat Loaf

This is one of my most favorite, cold weather, comfort food dishes. This was the first recipe I tried when I got my first Barefoot Contessa cookbook last Christmas and have made it a few times since with rave reviews every time. WARNING - this recipe as is makes the biggest meatloaf you have ever seen. Barefoot says it serves 8-10 and my guess it could serve a small army. I cut it in half recently, and it was still big, but what we didn't eat, we froze and it was still very yummy reheated.

3 cups chopped yellow onions (2 large onions)
2 Tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dry)
1/3 cup Worcestershire sauce
3/4 chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast (I told you it was the biggest meatloaf you have ever seen)
1 1/2 cups plain, dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat the oven to 325 degrees.

In a medium saute pan, on medium-low heat, cook the onions, olive oil, salt, pepper and thyme until the onions are translucent, but not browned (appx. 15 minutes). Add the Worcestershire sauce, chicken stock and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs and onion mixture in a large bowl (might need your bath tub if you make a 5 pound loaf). Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1 1/2 hours, until the internal temperature is 160 degrees and the meatloaf is cooked through.

A helpful hint, if you place a pan of hot water in the oven as the loaf is cooking, it will prevent the ketchup from cracking.

Parmesan Smashed Potatoes

I have made this recipe a few times from my Barefoot Contessa cookbook and love them. They are a great side dish with turkey meatloaf. The recipe as is serves 6-8, which is a ton. I have cut it down and it is still delicious...even as a leftover!

3 pounds red potatoes, unpeeled
1 tablespoon plus 2 teaspoons salt
1 1/2 cups half and half
1/4 pound unsalted butter
1/2 cup sour cream
1/2 grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

Place potatoes and 1 Tablespoon of salt in a 4 qt. sauce pan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender, drain.

In a small sauce pan, heat the half and half and butter.

Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up
**Note: I do not have stand mixer, so I just used a potato masher for this part**

Slowly add 3/4 of the the hot cream and butter to the potatoes, mixing on the lowest speed. The last 1/4 of the cream and butter should be folded in by hand.

Then fold in the sour cream, Parmesan cheese, remaining salt and pepper; taste for seasoning and serve immediately.

Parmesan Encrusted Chicken

Another recipe I scammed from the Barefoot Contessa. It was so easy, quick and yummy I had to share! I was amazed at how juicy and tender the chicken stayed.

Like everything she does, the recipe is way too much for just 2 people, so I cut it in half. But here is the original.

4-6 boneless, skinless chicken breasts

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 eggs

1 tablespoon of water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus a little extra for serving

Unsalted butter

Olive oil

Pound the chicken breasts until they are 1/4" thick with either a meat mallet or rolling pin (I used a wrench, since we don't have all our fancy tools yet!). I placed in-between sheets of wax paper before pounding and it worked like a charm.

Combine the flour, salt and pepper on a plate. On a second plate, beat the eggs with the water. On a 3rd plate, combine the bread crumbs and 1/2 cup of Parmesan cheese.

Coat the chicken breasts with the flour mixture on both sides, then dip both sides in the egg and then dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes on each side until cooked through. If cooking more chicken, add more butter and oil and repeat the cooking directions. I cooked each side for around 4 minutes over medium-high heat and it was definitely cooked through and I am paranoid about cooking chicken!

Outrageous Brownies

Another recipe stolen from the Barefoot Contessa! These are super rich and moist brownies. I was really pleased with my first attempt at making brownies that didn't come from a box! And just like everything from the Barefoot, it makes A LOT of brownies!

1 pound unsalted butter
1 pound, plus 2 cups semi sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt (or regular)
3 cups diced walnut pieces

Preheat oven to 350. Grease and flour a 13x9x1 inch sheet pan.

Melt together the butter, chocolate chips and unsweetened chocolate in top of a double boiler (I used a large pot of boiling water, with a large glass bowl placed on top). Cool slightly.

Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add the cooled chocolate mixture.

Toss the walnuts and 2 cups of semi sweet chocolate chips with flour to coat (this prevents them from sinking to the bottom of the tray). Then add to the chocolate batter. Pour into prepared pan.

Bake for around 30 minutes, or until tester comes out clean. Halfway through the baking, rap the pan against the oven rack to allow air to escape from between the pan and brownie dough.

Cool throughly, refrigerate well and cut into squares. Enjoy with a nice, cold glass of milk!

Homemade Mac & Cheese

I had always eaten mac & cheese out of the box, so I was very interested while watching a Barefoot Contessa episode where she made it from scratch. Steve and our friend John were the guinea pigs for me this past weekend and gave it a thumbs up! I did halve the recipe and it worked out well! I also used equal parts of cheddar and Gruyere since Gruyere is so pricey! Next time, I may switch up the cheeses to get a different taste!

Salt
Vegetable oil
1 pound elbow macaroni or cavatappi (which really made it a fun dish!)
1 quart of milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat oven to 375 degrees.

Drizzle oil into a large pot of boiling, salted water. Add the macaroni and cook according to the directions on the package (around 6-8 minutes), drain well.

Meanwhile, heat the milk in a small sauce pan, but don't boil it. Melt 6 tablespoons of butter into a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

Off the heat, add the Gruyere, cheddar and 1 tablespoon of salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the 2 remaining tablespoons of butter, combine them with the fresh bread crumbs and sprinkle on top of the tomatoes.

Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.

Scallops Provencal

Just like the Herbed Basmati Rice, this was from the Barefoot Contessa and first tested by my friend Elizabeth. Given Amy's love for scallops, this recipe is a must in the recipe book!

1 pound fresh bay or sea scallops
Kosher salt and freshly ground pepper
All-purpose flour (for dredging)
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (appx. 2 large)
1 garlic clove, minced
1/4 cup chopped fresh, flat-leaf parsley leaves (Barefoot says they have more flavor than curved)
1/3 cup dry white table wine

If you are using bay scallops, keep them whole. If you are using sea scallops, cut each in half horizontally. Sprinkle with salt and pepper, toss with flour and shake off the excess.

In a very large saute pan, heat 2 tbsp. of butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and allow the other side to brown. This should take about 3-4 minutes, total.

Melt the rest of the butter in the sauce pan with the scallops, then add the shallots, garlic and parsley. Saute for 2 minutes, tossing the seasonings with the scallops.

Add the wine, cook for 1 minute and taste with the seasoning. Serve hot. Goes well with the Herbed Basmati Rice.

Herbed Basmati Rice

I saw this recipe on my cooking hero's show, the Barefoot Contessa, and my friend Elizabeth had tried it and said it was AMAZING! The Horgan's-to-be concur and it a favorite of ours to make for "special" dinners! It also contains Amy's favorite herb...dill!

1 cup, uncooked white basmati rice (we use Texmati because the Barefoot said so, and we love it)
1 3/4 cups water
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh green onions (both white and green parts)
Pinch of freshly ground black pepper

Combine the rice, 1 3/4 cups of water, the salt and the butter in a small, heavy bottomed sauce pan. Bring to a boil over high heat. Reduce heat to low, stir once and simmer, covered tightly, for 15 minutes. I sometimes pull the pot half off the heat to prevent it from boiling over.

Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, green onions and pepper.

Fluff with fork and serve warm.