Frozen Mocha or Cappuccino

These frozen mochas are my new obsession.  I have made them a few times already.  I don't know what it is about these but they are delicious.   I have not yet read any of the Coffee House Mysteries but I hope to read one soon.  They sound like my kind of books.

Cleo Coyle’s Chilly Cleoccino!

(Frozen Cappuccino or Mocha)

From www.coffeehousemystery.com

Serves: 8-ounces

Ingredients:

1/3 cup coffee (4 coffee ice cubes)

1/3 cup milk (low fat is fine)

2 teaspoons sugar (or more)

¼ teaspoon vanilla extract

¼ teaspoon unsweetened cocoa powder (for mocha)

Whipped cream (optional)

Directions:

Step 1: Fill an ice cube tray with leftover coffee and freeze.

Step 2: Remove four coffee ice cubes (per 8-ounce serving) and place in blender.

Step 3: Add milk, sugar, vanilla extract, and (optional) cocoa for an iced mocha frappe.

Step 4: Pulse the blender to chop the coffee ice cubes into fine particles.  You can create a very icy drink with small ice chips or you can run the blender full speed until the mixture is completely liquefied yet still cold and frothy.  

Enjoy!

The Creative Cook

Brooke's Homemade Meatloaf

I tried this meatloaf last night.  It comes from Paula Deen's daughter-in-law, Brooke.  We loved it.  It might become my new favorite "go to" meatloaf recipe.  I had tried a similar recipe several weeks ago but this one is even better.  I will post both of them for you to try.  I used the meatloaf mix (1/3 beef, 1/3 pork, 1/3 veal) rather than just beef for this recipe.

Brooke’s Homemade Meatloaf

Recipe courtesy Brooke Deen

Ingredients:

Glaze:

¼ cup ketchup

1 tablespoon Dijon mustard

2 teaspoons packed light brown sugar

Meatloaf:

2 pounds ground beef (or meatloaf mix)

1 medium onion, finely chopped

3 tablespoons ketchup

2 large eggs

1 slice white bread, torn into pieces

1 teaspoon salt

¾ teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well.  Press the mixture into a 9 x 5-inch loaf pan.  Bake for 30 minutes.  Remove from the oven and brush some of the glaze over the top of the meatloaf.  Bake for 30 minutes more.  Remove from oven and let stand for 5 minutes.  Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.

Brown Sugar Meatloaf

Ingredients:

1/2 cup packed brown sugar

1/2 cup ketchup

1-1/2 pounds ground beef (or meatloaf mix)

3/4 cup milk 

2 large eggs

1-1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Directions:

1.  Preheat the oven to 350 degrees F.  Lightly grease a 5 x 9 inch loaf pan. 

2.  Press the brown sugar into the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3.  In a large mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.  Place ontop of the ketchup. 

4.  Bake in preheated oven for 1 hour or until juices are clear.  Turn the meatloaf out onto a serving platter.

Enjoy!

The Creative Cook

Coconut Crusted French Toast

I made this french toast a few weeks ago.  It was very yummy.  I used unsweetened coconut but otherwise I kept the recipe "as is."  

Coconut Crusted French Toast

Ingredients:

3 large eggs

¾ cup lite coconut milk

½ teaspoon coconut extract

¼ teaspoon vanilla extract

1/8 teaspoon salt

1 cup shredded sweetened coconut

6 slices of French bread, cut into ½ inch slices

Butter, maple syrup, and strawberries for serving, if desired

Directions:

1.       In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.  Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture.  Dip both sides of the coated bread into the shredded coconut.  Drizzle a little egg mixture on top of the coconut to make it stick to the bread.

2.      Meanwhile, heat a large non-stick frying pan or a griddle to medium-high heat.  Cook the slices of bread until golden brown on one side and then turn and cook the other side.  Serve immediately or keep French toast warm in 250 degree F oven.

3.      Serve with butter, pure maple syrup, and/or strawberries.

From www.twopeasandtheirpod.com

Dulce de Leche Caramel Cheesecake

This is the cheesecake recipe that I made with the dulce de leche.  It gets rave reviews.  Follow all the tips, especially the tip about not beating in the eggs too much. It makes a huge difference in whether or not the cake cracks.  This recipe was taken from www.finecooking.com. 

Dulce de Leche Caramel Cheesecake

Serves ten to twelve

Ingredients:

Crust

8 oz. graham crackers, finely crushed (2 cups of crumbs)

3 tablespoons granulated sugar

7 tablespoons unsalted butter, melted

Filling

3 8 oz. packages cream cheese, at room temperature

¾ cup dulce de leche

2 tablespoons all-purpose flour

Table Salt

1-1/4 cups granulated sugar

1 tablespoon pure vanilla extract

4 large eggs, at room temperature

Sauce

½ cup granulated sugar

½ cup heavy cream

2 tablespoons unsalted butter

Directions:

1.        Position a rack in the center of the oven and heat the oven to 375 degrees F.

2.       In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of granulated sugar.  Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly into the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottomed measuring cup).  Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes.  Let the pan cool on a rack.

3.       Lower the oven temperature to 300 degrees F.

4.       In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes.  Make sure the cheese has no lumps.  Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

5.       Add the vanilla and beat until blended, about 30 seconds.  Add the eggs one at a time, beating just until blended.  (Don’t over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)  Pour the filling into the cooled crust and smooth the top.

6.       Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.  The cake will be slightly puffed around the edges, and the center will still look moist.  Set on a rack and cool completely.  Cover and refrigerate until well chilled, at least 8 hours or up to 3 days.  The cake can be frozen at this point for up to 1 month (see make-ahead tip, below).

7.       In a 2-quart saucepan, combine the ½ cup granulated sugar and 3 tablespoons water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes.  Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges.  Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes.  Off the heat, carefully add the cream, butter, and a pinch of table salt.  Cook, whisking constantly over medium-low heat until well blended and smooth.  Set aside until the caramel has cooled, about 15 minutes.

8.       Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake.  Carefully slide the cake onto a flat serving plate.  Pour the caramel topping onto the cheesecake and spread evenly.

9.       To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips:

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil.  Thaw overnight in the refrigerator.

 Enjoy!

The Creative Cook

Southern Chicken with Peaches

I made this chicken about two weeks ago.  The recipe caught my eye because both my boys love peaches.  My husband liked it a lot but my son told me he would have enjoyed it more if I had used say peach jam instead of whole peaches.  Oh well...  I liked it.  

Southern Chicken with Peaches

Serves: 4

Cooking Time: 25 mins.

Ingredients:

¼ cup all-purpose flour

4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)

2 tablespoons butter

1 (20 ounce) package frozen sliced peaches

1-1/2 cups packed light brown sugar

2 celery stalks, finely chopped

1 small onion, chopped

½ red bell pepper, chopped

2 tablespoons lemon juice

¾ teaspoon ground red pepper

½ teaspoon salt

Instructions:

1.       Place flour in a shallow dish.  Dip chicken breast in flour, coating completely.

2.       In a large skillet, melt butter over medium-high heat.  Add coated chicken and brown 2 to 3 minutes per side.  Transfer chicken to a platter and set aside.

3.       Add remaining ingredients to skillet and cook 4 to 5 minutes, or until peaches are thawed and sauce begins to thicken.  Return chicken to skillet and cook 8 to 10 minutes, or until no pink remains in chicken and sauce has thickened.

4.       Serve over hot cooked rice.

Enjoy!

The Creative Cook

Baked Meatballs in Tomato-Lime Sauce

I made these meatballs last week. Most people would serve them over rice or pasta but not me... I served them over couscous.  My son really enjoys couscous.  It absorbs the sauce very nicely.  The recipe came from the Bertolli website.  

Baked Meatballs in Tomato-Lime Sauce

Serves 4

Cook Time: 40 Mins.

Ingredients:

1 lb. ground beef

2 small onions, finely chopped

¼ cup plain dry bread crumbs

3 Tsp. chopped fresh parsley

6 sprigs fresh cilantro, chopped (optional)

1 egg, lightly beaten

2 tsp. ground cumin, divided

1 tsp. paprika

Pinch crushed red pepper flakes

1 Tbsp. Bertolli Classic Olive Oil

3 cloves garlic, finely chopped

2 Tbsp. finely chopped fresh ginger (optional)

1 tsp. turmeric

3 Tbsp. lime juice

1 jar Bertoli Olive Oil & Garlic Sauce

Directions:

·         Preheat oven to 400 degrees F.

·         Combine ground beef, ½ of the onion, bread crumbs, parsley, cilantro, egg, cumin, paprika, red pepper flakes and, if desired, salt and pepper; shape into 1-inch balls.  Arrange meatballs on baking sheet and bake for 15 minutes.  Remove from oven and set aside.

·         Heat Olive Oil in 4-quart saucepot over medium heat and cook remaining onion, stirring occasionally until tender.  Stir in garlic, ginger and turmeric.  Cook for 1 minute.  Stir in lime juice and Sauce.  Reduce heat to low and simmer, stirring occasionally for 10 minutes.  Stir in meatballs and cook an additional 10 minutes until meatballs are done.

Enjoy!

The Creative Cook

Vietnamese Iced Coffee & Iced Coffee Cubes

This recipe comes from the Tasting Table Test Kitchen.  I made my own sweetened condensed milk last week when I made a Condensed Milk Pound Cake from the 17 and Baking blog.  All I had in my pantry was evaporated milk.  The recipe for the substitute sweetened condensed milk was so simple.  It just took a can of evaporated milk and some sugar.  I had leftover condensed milk that I wanted to use.  This coffee sounded different and delicious. I had to try it.  I love iced coffee, so this was a no brainer.  I've never tried cold brewed coffee before.  Have you?

Vietnamese Iced Coffee & Iced Coffee Cubes
Yield: 4 Iced Coffees

Ingredients:

2-1/2 cups fresh, coursely ground dark roast coffee
8 cups cold water
3/4 cup sweetened condensed milk

Directions:

1.  In a large container, combine the coffee with the water.   Stir, cover and set aside at room temperature for 8 hours or overnight.

2.  Set a cheesecloth-lined fine mesh sieve over a large bowl.  Pour the coffee through the sieve (discard the grounds).  Pour half of the coffee into an airtight container, cover and refrigerate.  Whisk the remaining coffee with the condensed milk and pour into 2 ice cube trays.  Freeze until rock hard, 8 hours or overnight.

3.  To make the iced coffee, place the ice cubes into 4 chilled glasses.  Divide the refrigerated coffee among the glasses and serve.

Enjoy!

The Creative Cook

Strawberry Jam

My sister gave me two pounds of hulled strawberries.  What was I going to do with them?  I thought the best idea was to make some strawberry jam.  It came out delicious. After reading the reviews online, some said it was too sweet.  I didn't agree.  Jam is supposed to be sweet.  I will definitely make it again, maybe with other kind of fruit.  The best thing about it is that there is no pectin in it.

Strawberry Jam

Ingredients:

2 pounds fresh strawberries, hulled

¼ cup lemon juice

4 cups white sugar

Directions:

1.   In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries.

2.   In a heavy bottomed saucepan or stock pot, mix together the strawberries, sugar and lemon juice.

3.   Stir over low heat until the sugar is dissolved.

4.   Increase the heat to high and bring the mixture to a full rolling boil.  Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).  At least ten minutes at a full, rolling boil.

5.   Transfer to hot, sterile jars, leaving ¼ to ½ inch headspace, and seal.  Process in a water bath (put jars into boiling water for 10 to 15 minutes.

6.   If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

7.   To test for Jelling: Place 3 plats in a freezer, after about 10 minutes of boiling, place a teaspoon of the liquid of the jam onto a cold plate.  Return to freezer for a minute.  Run your finger through the jam on the pate.  If it does not run back together (if you can make a line through it with your finger) it’s ready to be canned.

8.   If not, then continue boiling for another 5 minutes and try the test again.

9.   After putting the jam mixture into the sanitized jars, put the lids on right away and then turn the jars upside down for 10 minutes and then turn them back over.  This will create a seal on the jar.

10. The jam will not look like jam/jelly but more like thick syrup at first.  It will need to set for about 48 hours before you will know that you have done this process correctly.

Enjoy!

The Creative Cook

Crock Pot Dulce de Leche Recipe

Crock Pot Dulce de Leche Recipe

Ingredients:

2-14 oz. cans of sweetened condensed milk

3 half pint size jars

Crock pot

Water

Instructions:

1.      Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly.  Put on lids and rings.

2.       Place jars into crock pot.

3.       Fill crock pot with water so that it covers the top of the jars by at least one inch.

4.       Turn crock pot onto low and set timer for 10 hours.

5.       After 10 hours remove jars from crock pot.

6.       Let cool.

7.       Open the lid and grab a spoon.

It amazed me that I could put some sweetened condensed milk in a crockpot for a few hours and then take out this delicious, creamy stuff.  I am planning to make a cheese cake with it.  I think it is going to be great.  Dulce de leche can be used to make cupcakes, brownies and much more.  It can also be used as a dip instead of chocolate.  Or just eat it straight out of the jar!

Enjoy!

The Creative Cook

Triple Decker Meat Loaf

This is a recipe that came from Barb Freda of the Laura's Lean Beef website.  Barb Freda, the chef who created this recipe says that it reminds her of a colorful vegetable terrine.  I agree.  While I really enjoyed eating this meat loaf, I thought it was the most difficult meat loaf I ever made.  This meat loaf also got rave reviews from the boys so it was worth the effort.  I would make a few changes in the recipe next time I make it.  First, I would use egg substitute instead of whole eggs just to reduce the amount of fat in the meat loaf.  I don't think it would make much of a difference in the taste of the loaf.  I would also reduce the amount of onion to half an onion, finely chopped because my boys don't like onion very much.  The last change I think would be a good idea would be to substitute tomato paste for the sun-dried tomatoes.  My husband doesn't like sun-dried tomatoes but he did like them in this recipe.  My reasoning for the substitution is to reduce the amount of chopping here.  Enough is enough.  I would not suggest trying to make this unless you have some serious time available to cook on the day you choose to make it.  I served this meat loaf with mashed sweet potatoes.

Triple Decker Meat Loaf

Serves: 8

Ingredients:

1 pound 92% lean ground beef

10 ounces frozen chopped spinach, thawed and squeezed dry

1 medium onion, finely chopped (about 1 cup chopped onion)

3 eggs

4 ounces bread softened in water and squeezed dry

5 ounces frozen carrots, thawed and steamed until soft (about 7 minutes)

1 pound ground chicken

½ cup sun-dried tomatoes drained of oil

Directions:

1.      Heat oven to 350 degrees F.  Place beef in a large bowl.  Add spinach, ½ cup chopped onion, 1 egg and half the softened bread.  Mix well, using your hands to work spinach through the beef thoroughly.

2.      Use blender or stick blender to puree the cooked carrots to a smooth paste.  Divide the chicken in half, and in one bowl, mix half the chicken with the carrot puree, ¼ cup onion, 1 egg and ¼ of the softened bread.  Mix very well.

3.      Puree the sun-dried tomatoes, and add them to remaining chicken along with the remaining onion, 1 egg and remaining bread.  Mix well.

4.      Line a baking sheet with parchment paper.  Pat the sun-dried tomato mixture into a rectangle about 10 inches long and 6 inches wide.  Gently top that layer with the beef, patting it to the edges of the chicken layer below it.  Top the beef with the carrot/chicken mixture, gently patting this layer to cover the beef layer.

5.      Carefully start patting the loaf layers into a longer and thinner rectangle, ending with something about 12 inches long and 4 inches wide.

6.      Bake meat loaf about 45 minutes.  Remove from oven and let stand 5 minutes before slicing into 16 slices, 2 slices per serving.

Mashed Sweet Potatoes

Servings: 4 

Ingredients:

4 sweet potatoes, peeled and cubed

1/2 cup milk

1/3 cup butter

1/2 cup maple syrup

Directions:

1.  Bring a large pot of salted water to a boil.  Add potatoes and cook until tender, 20 to 30 minutes.

2.  With an electric mixer on low, blend potatoes, slowly adding milk, about 1/4 a cup at a time.  Using more or less to achieve the desired texture.  Add butter and maple syrup, to taste.  Blend until smooth.  Serve warm.

Enjoy!

The Creative Cook

Skillet Barbecued Chicken

We had just returned from our vacation to Boston and then on to a week-long Carnival Cruise on the Glory to St. John and Halifax, N.S.  I was still feeling overstuffed from all the food on the cruise.  It was so wonderful.  I was also feeling somewhat lazy but we still had to eat something.  The boys did not complain when I suggested barbecued chicken.  No one was jumping up to start the grill.  In any case, my husband still has not replaced the propane tank on our gas grill which made grilling a moot point.  This dish went over well with the boys.  I also made a pasta salad that was quick and easy.  It wasn't anything special.  

Skillet Barbecued Chicken

From MrFood.com

Serves 4

Ingredients:

¼ (1/2 stick) cup butter

1 small onion, chopped

1 garlic clove, minced (I used more)

1 3 to 3-1/2 pound chicken, cut into 8 pieces

½ teaspoon salt

¼ cup steak sauce

¼ cup tomato sauce

¼ cup firmly-packed light brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon hot pepper sauce

¼ teaspoon chili powder

Instructions:

1.       In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is tender.

2.       Season chicken with salt then add it to skillet and cook 8 to 10 minutes, turning to brown chicken on all sides.

3.       Meanwhile, in a medium-sized bowl, combine remaining ingredients; mix well then add to chicken.

4.       Cover and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally.

Oven Roasted Butternut Squash Ravioli with Vidalia Onion Dipping Sauce

I had a box of butternut squash ravioli in my freezer and I was so ready to use it.  I wanted to oven roast them.  Most recipes on the internet suggest that you fry the ravioli.  I don't like to fry foods.  Not just for heath reasons.  I'm scared to fry food.  I don't know, it just seems dangerous.  Any time I can roast rather than fry, that is what I choose to do.  These were really good with the Vidalia Onion Dipping Sauce.  I got that recipe from another blogger, the happy little tomato.  The sauce is really good.  I am sure you could use this recipe to roast any kind of ravioli you prefer.  I think it would be great with pumpkin ravioli or even cheese ravioli.  I am not sure about meat ravioli but it would probably be fine.  

Oven Roasted Butternut Squash Ravioli

Ingredients:

1 bag (about 14 oz) Butternut Squash Ravioli (fresh or frozen)

1-1/2 cup Italian Style Bread Crumbs (see recipe below)

1 egg

1 Tbs. water

 Directions:

1.     Cook ravioli until al dente (follow directions on the package)

2.     Cool.

3.     Mix egg and water in a small bowl.

4.     Dredge ravioli in egg and then bread crumbs.

5.     Place breaded ravioli on a grate placed in a cookie sheet.

6.     Heat oven to 400 degrees F.

7.     Bake ravioli for 20 – 25 minutes.

8.     Serve ravioli with dip if desired.

Vidalia Onion Spicy Dipping Sauce: 

1 cup sweet vidalia onion salad dressing

1 cup of mayonnaise

1 tsp. of smoked paprika

1/2 tsp. of cayenne pepper

1/2 tsp of sage

1 tsp of garlic salt

Whisk all ingredients together in a small bowl.  Chill for ½ hour or more before serving.

Italian Bread Crumbs

Enough Bread to make 1 cup plain Bread Crumbs

½ teaspoon salt

½ teaspoon dried parsley flakes

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon dried basil

Directions:

1.    If your bread is too fresh, put it in a low oven 300 – 325 degrees for about 20 minutes.  Otherwise, just tear bread and put into food processor until coarsely ground.

2.    Combine all spices in a small bowl, toss with bread crumbs until thoroughly blended.

3.     Store in airtight container and use in any recipe calling for Italian bread crumbs.

All in One Chicken Potato Salad

This is a nice recipe for a picnic or a hot summer day.  

All in One Chicken Potato Salad

Serves: 4

Ingredients:

6 medium potatoes, peeled and cut into 1-inch chunks

2 tablespoons salt

1 (10-ounce) package refrigerated cooked, sliced chicken breast

1 (10-ounce) package frozen baby peas

3 stalks celery, diced

 1 cup ranch dressing

Instructions:

1.     Place the potatoes and salt in a soup pot and add enough water to cover the potatoes.

2.     Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, drain again.

3.     Place the potatoes in a large bowl and add the chicken, peas, celery and dressing; toss well.  Serve warm, or cover and chill until ready to serve.

French Toast Muffins

I'm not sure but I may be obsessed with muffins.  I've posted countless muffin recipes on my blog, lusted after pictures of luscious looking muffins, pined over amazing muffin recipes.  Am I alone?  I think not.  Muffins are a beautiful thing.  They're relatively easy to make and if you make them correctly they can be delicious.  Muffins are also a single serve option for feeding a crowd.  Sadly, the muffin is too often over looked.  But not by me. I've made these muffins twice now.  Last week, I made them and added some chopped up cooked bacon to the topping.  My husband and I loved them that way but my son was having none of it.  I had several relatives and friends side with him, so I got up early this morning and baked a batch sans the bacon. But let me be perfectly honest with you folks.   I baked the muffins in large muffin pans so I got only 8 big muffins instead of 12 smaller ones.    I hope he likes them.  I'll know soon enough.  

French Toast Muffins

Recipe from Framed, originally from Food.com

French Toast Topping

3 tablespoons milk

1 egg, slightly beaten

6 slices cinnamon bread, crusts removed, cut into ½ inch cubes

½ teaspoon cinnamon

Muffins

1 ½ cups milk

½ cup butter, melted and cooled

1 egg, slightly beaten

2 teaspoons vanilla extract

2 cups flower

¾ cup firmly packed brown sugar

2 teaspoons baking powder

½ teaspoon salt

Topping

¼ cup maple syrup

2 tablespoons sugar

¼ teaspoon cinnamon

Preheat oven to 375 degrees Fahrenheit.

Combine all the French toast topping ingredients in a medium bowl and set aside.  Combine milk, melted butter, egg and vanilla extract in another medium bowl.  Combine all remaining ingredients in a large bowl.  Stir milk mixture into flour mixture just until mixed.

Spoon batter into a greased or lined 12 cup muffin pan.  Spoon French toast topping evenly over batter; press down slightly.  Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.  Immediately, brush muffins with maple syrup.  Combine sugar and cinnamon in a small bowl.  Sprinkle over glazed muffins.  Cool 5 minutes; remove from pan.  Serve warm.

Orangecello

I have to be honest.  I saw Giada making this on her show one day last week and I could not get it out of my mind.  I don't really know why. It was just eating at me.  For some reason, everything she makes looks yummy to me.  Even things I would not normally eat.  Anyway, I knew that I had to make it.  For some reason, I owned a small (350 ml) bottle of vodka.  It was in my possession and I had no other plans for it.  So, I decided to halve the recipe and give it a go.  It was a long process but not a difficult one.  I just put the orangecello in my refrigerator today.  I started the process of making this stuff on Friday of last week.  You can't be in a rush to make it, that's for sure.  I guess all good things take time, or that is what "they" say at least.  I am going to have to do research on what to do with the Orangecello now that I've made it.  I know I can just drink it but I doubt I'll drink half a bottle of vodka myself.  Who knows if the hubster will enjoy it or not?  I have seen recipes for desserts using orangecello, so now I have a new ingredient to play with!!  

Orangecello

Recipe courtesy Giada de Laurentiis

Ingredients:

7 medium navel oranges, preferably organic

1 (750 ml) bottle vodka

2-1/2 cups water

1-1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use).  Using a small sharp knife, trim away the white pith from the orange peels; discard the pith.  Put the orange peels in a 2-quart pitcher or large glass bowl.  Pour the vodka over the peels and cover with plastic wrap.  Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat.  Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar is dissolved.  Remove the pan from the heat and allow the syrup to cool, about 20 minutes.  Pour the syrup over the vodka mixture.  Cover and let stand at room temperature overnight.  Strain the orangecello through a mesh strainer.  Discard the peels.  Transfer the orangecello to bottles.  Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. 

Enjoy!

The Creative Cook 

Pasta with Ham, Peas, Garlic and Ricotta Salata

While I was walking through my local grocery store, I found something new and interesting.  It is a cheese called "Ricotta Salata."  I did not know what I would do with it but I tossed it into my cart anyway.  When I got home, I looked for some likely recipes.  This one looked perfect.  Except, I added some ham to make it a complete meal.  You have to admit, ham is the perfect addition to this dish.  I guess I could have used bacon but the ham just seemed to be calling to me.  I found it interesting that my mother told me she ate ricotta salata often during her childhood. For me, it was something different but for her it is an old familiar cheese that she hadn't seen in a long time.  Everything old is new again, I guess.

Ricotta is a moist fresh cheese made from whey that is used in Italian dishes like lasagna, manicotti and cheesecake. Ricotta salata is a variation of ricotta that has been pressed, salted and dried.

Ricotta salata is hard and white and has a mildly salty, nutty and milky flavor. It can be shaved or grated over salads, pastas and vegetable dishes.

Pasta with Ham, Peas, Garlic and Ricotta Salata

Adapted from Food & Wine

Makes 4 Servings

Ingredients:

½ cup extra-virgin olive oil

4 large garlic cloves, thinly sliced

1 cup fresh baby peas (1 pound unshelled)

1 cup ham, diced

1 pound linquine

Salt and pepper ground pepper

1 tablespoon coarsely chopped marjoram

½ cup crumbled or shaved ricotta salata or feta cheese (about 2 ounces)

Directions:

1.     Heat the olive oil in a medium skillet.  Add the garlic and cook over low heat, stirring until very soft and golden, about 3 minutes.  Add ham and cook for another 2 minutes or until heated through.  Remove from the heat.

2.      In a large saucepan of boiling salted water, blanch the peas in a strainer until just tender, about 3 minutes.  Transfer the peas and ham to a bowl

3.      Add the linquine to the saucepan and boil until al dente.  Drain the linquine, reserved ¼ cup of the cooking liquid.   Return the pasta to the saucepan and toss with the garlic, oil, peas and reserved pasta water.  Season with salt and pepper and sprinkle with the marjoram.  Top with the cheese and serve at once.

 Enjoy!

The Creative Cook

Vanilla Poppy Seed Loaf

I made this cake but did not add poppy seeds.  I used some raspberry sauce and and cream cheese for a swirl instead. It was quite good.  I think this cake is very versatile.  

Vanilla Poppy Seed Loaf

Makes 6 small loaves or 2 large loaves

3 cups flour

½ teaspoon salt

1-1/2 teaspoon baking powder

2-1/4 cups sugar

3 eggs

¾ cups cooking oil (safflower or canola)

¾ cups melted butter

1-1/2 cups milk

1-1/2 tablespoons poppy seeds

1 tablespoon pure vanilla extract

Mix all dry ingredients together.  Mix the eggs, butter, oil, milk and vanilla together.  Add to dry ingredients and stir to mix.  Do not over mix.  Pour into buttered mini or large loaf pans.  Bake at 350 degrees for about 20 minutes for muffins and 30 to 35 minutes for mini loaf pans.  Large loaves will take 50 to 60 minutes.

Warm Butter Glaze

½ cup white sugar

½ cup brown sugar

¼ butter

2 tablespoons water

2 teaspoons vanilla extract

Add sugar and butter to small sauce pan.  Add water.  Cook over low heat until sugars melt.  Do not bring to a boil.  Remove from heat and add vanilla.  Poke holes in muffins/loaves.  Spoon the warm butter glaze over cakes.

Adapted from The Girl Who Ate Everything Blog by Thibeault’s Table

But original recipe came from Jean Welbourne of The Not So Desperate Housewives

Almond Joy Cookies

These cookies were a big hit all around.  Who doesn't love an almond joy?  I made them for one of my husband's co-workers who is going through radiation and chemo.  She absolutely loves cookies so I thought why not bake something for her. She especially liked these.  My family enjoyed them as well.  I am adding a photo I took of the dough before I baked them but I can't be sure if the photo of the baked cookies is the Mrs. Wakefield's Chocolate Chips or these cookies.

Almond Joy Cookies

Yield: 60 cookies

-1 cup unsalted butter, softened
-1 ½ cups white sugar
-2 eggs
-2 ¼ cups flour
-1 tsp baking soda
-1 tsp salt
-2 ½ cups sweetened shredded coconut
-1 ½ bags chocolate chips (3 cups)
-2 cups peeled, slivered almonds

1) Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.

2) In a mixing bowl, cream together the butter and sugar until creamy.

3) Add the eggs and beat until creamy

4) Meanwhile mix the dry ingredients together in a separate bowl.

5) Add the dry ingredients to the mixing bowl and stir until you have thick cookie dough.

6) Add the coconut, chocolate chips and almonds and mix until well combined.

7) Scoop the cookies onto the sheet pans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).

Enjoy!

The Creative Cook

Crispy Cinnamon Coins

These are icebox cookies that I made back in December for my cookie exchange.  The recipe comes from Sweet Pea's Kitchen.  I had asked her for permission to post this recipe and it took her a while to get back to me.  I then promptly forgot to post the recipe.  She got the recipe from a cookbook called Cuisine Cookies for the Holidays.  The cookies were very delicious.  I would recommend buying your cinnamon chips around the holidays or try The Prepared Pantry's website.  They carry just about anything you might want or need for baking purposes.    

Crispy Cinnamon Coins

Ingredients:

1 stick (8 tablespoons) unsalted butter, softened

¼ cup granulated sugar

1 egg

1 teaspoon cinnamon

1/8 teaspoon salt

¼ teaspoon vanilla extract

Minced zest of ½ lemon

1-1/4 cups all-purpose flour

1/3 cup cinnamon chips, coarsely chopped

Turbinado sugar, for rolling

Directions:

1.       In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy.  Add the granulated sugar and beat until light and fluffy, about 3 minutes.  Beat in the egg, cinnamon, salt, vanilla and zest.  Add flour and mix until just combined.  Fold in cinnamon chips.  Divide the dough in half.

2.      

     Generously sprinkle a work surface with Turbinado sugar.  Shape each half of dough into an 18-to 20-inch long rope and roll in the sugar, adding more sugar as needed to prevent sticking.  Wrap each piece in a large sheet of plastic wrap and chill until firm, at least 1 hour or overnight.  (The colder the dough, the easier it will be to slice).

3.     

           Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  Unwrap 1 piece of dough and slice into ½ inch thick slices, spacing 1 inch apart on prepared baking sheet.  Repeat with remaining pieces of cookie dough.  Bake the cookies for about 15 minutes, or until crisp and golden.  Let cool on the baking sheets 5 minutes before transferring to a cooling rack to cool completely.

Yields:  80 (1-inch) cookies

Prep. Time: 1 hour 20 minutes (including chilling)

From Sweet Pea’s Kitchen

Enjoy!

The Creative Cook