Easter Cookies!

This post is a little behind, as Easter has already passed, but always good to have ideas for next year :)  My mom, sister, aunt and I were up until midnight the day before Easter preparing all the food and decorations for the holiday spread.  Decorating these shortbread cookies was the last thing we did and they weren't our best work, seeing as it was midnight, but we still had fun!

They were adorable used as part of our place settings!  We filled brightly colored tin buckets with Easter grass and placed a cookie with the guests name in each! 

 You can get my recipe for shortbread cookies with royal icing by clicking here.

Our Easter place settings :)

Marzipan Carrots

This recipe makes a large amount of marzipan.  You can store it in sealed plastic bags or a plastic container.  Make sure it is air tight or it will dry out fairly quickly!  It is a bit time consuming to make but it is really fun to create with!

2 cups sugar
1/8 teaspoon cream of tartar
4 cups almonds
2 large egg whites
powdered sugar

Place almonds into large food processor (this can also be done in two batches), process for 1-2 minutes until almonds are very finely ground.  Set aside.

Place sugar and 2/3 cup water in a medium saucepan over medium heat.  Stir the mixture until the sugar dissolves.  Add in the cream of tartar and bring to a boil.  Cover and allow to boil for 3 minutes.

Uncover and attach a candy thermometer to the side of the pan.  Continue boiling until mixture reaches 240 degrees. 

While mixture is boiling prepare a large bowl of very cold water.  You can also fill the sink instead if you do not have a large enough bowl. 

When mixture is at 240 degrees place saucepan in the cold water and stir until mixture becomes thick and creamy.  It will take on a slight opaque look when it is ready.

Remove from water.  Stir in almonds and egg whites.  Place back onto stove over low heat and stir until mixture is thick.

*If you let the mixture sit to long before adding in the almonds and egg whites the sugar will start to harden.  Just let it sit over the heat a little bit longer after adding the almonds and whites, it will come together!

Dust a large work area with powdered sugar.  Pour the mixture out onto the sugar.  Coat hands with powdered sugar and begin to knead the marzipan.  If is it too hot to handle you can use a rubber spatula to help knead it at first. 

Knead until the mixture holds together, adding more powdered sugar as needed.  Form into a ball and place into an air tight container.

To Color the Marzipan:

Take the amount that you wish to color and form it into a ball.  Cut the ball in half and spread the inside with desired amount and color of gel food coloring.  Place halves back together.  Using food safe gloves or plastic baggies cover your hands and massage the ball until it is completely colored. 

To Make Marzipan Carrots:

You will need to color the marzipan orange and green.  After coloring, scoop out balls using a 1/2 teaspoon measuring spoon (or larger depending on preference).  Form into small logs.  After forming the log keep the top in tact but rolling downward with your hands to make the carrot thinner and thinner as you get to the bottom. 

Using a tooth pick poke the top of the carrot and move the toothpick around in a circular motion to create a hole big enough to fit the stem in.  (Sorry for the blurry picture!!)

Roll out about a tablespoon of the green marzipan into a long skinny snake.  Cut into 1/4-1/2 inch pieces.  Roll each piece so that it has a pointy top.  Press three of the pieces together for each carrot.  Fit the stem into the carrot and press to close the hole around the stem.   

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Cream Cheese Filled Carrot Cake Muffins with Marzipan Carrots

Ok, well that was certainly the longest title for a recipe so far!  These muffins are so delicious and so pretty, great for Easter!!  The muffins are very easy and quick to make.  The carrots are more time consuming.  But they can be done ahead of time!  They definitely are adorable, and are well worth the effort.   But the muffins are certainly still delightful on their own!  I will post how to make the carrots in a separate post!

Muffins

2 1/4 cups flour

1/2 cup sugar

1/4 cup light brown sugar, packed

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

3/4 teaspoon ginger

1 teaspoon kosher salt

2 large eggs

3/4 cup water

1/3 cup vegetable oil

1 cup grated carrots

Muffin Filling
16 ounces cream cheese softened
2/3 cup sugar
1/4 teaspoon vanilla

Heat oven to 400 degrees.  Place muffin tins into pan for 12 muffins.

For the filling place cream cheese in stand mixer bowl and beat until fluffy.  Add in sugar and vanilla, mix to combine.  Divide in half and set aside.  One half will be used for filling and the other for topping.

In another mixer bowl whisk together all the dry ingredients.  In small bowl combine eggs, water, oil and carrots.  Pour wet ingredients into dry.  Mix until combined. 

Using a tablespoon cookie scoop, place two scoops of the batter into each muffin cup.  Using the same scoop place just shy of one scoop of the filling in the center of the batter in each cup.  Top with one more tablespoon of the batter.  Make sure the batter is completely covering the filling.

Place in oven and cook for 20 minutes.  Muffins will will firm on the top to the touch. 

Party Mix

This party mix is so yummy and, I think, much better than the store bought option :)  Not only does it taste better, it is much cheaper!  This recipe makes a TON of mix.  I like to make a lot all at once because my family eats it on a fairly regular basis.  This makes enough to fill two 1-gallon Ziploc bags.  And not to mention it makes the house smell so yummy! 

6 cups corn cereal
6 cups rice cereal
6 cups multi grain cereal
1 10 ounce bag pretzel squares
2 cups pecans (optional)
2 sticks butter, melted
5 tablespoons Worcestershire sauce
4 teaspoons seasoned salt
3 teaspoons garlic powder
2 teaspoons onion powder



Preheat oven to 250 degrees.  Move oven racks to middle and upper positions. 

In a very large bowl mix together first 5 ingredients.  In small bowl combine melted butter, seasoned salt, garlic powder and onion powder. 

Spread one quarter of the mix onto a rimmed baking sheet.  Drizzle with one quarter of the seasoning.  Mix together.  I find that a spaghetti rake works very well for mixing this.  Repeat steps on the second baking sheet.  Place sheets in oven.  Bake for one hour, "raking" the mix every ten-fifteen minutes.  Rotate sheets to opposite baking racks after thirty minutes. 

Remove from baking sheets and pour onto paper towels.  Allow to cool completely before putting into bags or Tupperware. 

Repeat with remaining  mix and seasoning. You will most likely have to reheat the seasoning in the microwave for the second batch, as the butter will begin to harden.

Short Ribs

These are the most delicious short ribs that I have ever had!  The sauce has some interesting ingredients, but they all work together to create a delicious meal.  I served this over white rice but have also served it over mashed potatoes in the past.  Both are delicious.  Enjoy!

5 pounds short ribs
1/2 cup chili sauce
2/3 cup sweet pickle juice
4 teaspoon salt
1/4 teaspoon ground cloves
1extra large onion, sliced
2 green peppers cut into rings
4 tablespoons flour
cold water
Cooked white rice




Pat all short ribs dry with paper towels.  Set a large dutch oven over med-high heat.  Brown short ribs a few at a time on all sides.  Set aside until all are browned. 

Place all ribs back into pot.  Cover and cook over low heat for one hour.  Ribs will create their own liquid as they cook. 

Mix together chili sauce, pickle juice, salt, cloves and onions.  Pour over the ribs.  Cover and cook for another hour on low. 

Add in peppers, cover and cook for 30 minutes.  Remove ribs and vegetables to platter. 

Pour liquid from pan into large measuring bowl.  Add enough water to the sauce to equal two cups.  Return to skillet.  Mix together flour and water.  Stir into pan and cook over low heat, stirring until thick, about 4 minutes.   

Serve short ribs on rice and top with sauce.

Spring Pizzelles

These pizzelles are as yummy as they are pretty!!  I was thinking of spring and Easter treats to make and I always think of pizzelles as a Christmas treat covered with powdered sugar!  But, add some colored sprinkles and they become fun springtime treats :)  

I used almond and vanilla extracts but if you wish you can substitute for the traditional anise!  Obviously these require a pizzelle press, which looks just like a waffle iron.  You can find them at most kitchen stores and they are very inexpensive! 

4 eggs
1 cup sugar
2/3 cup butter, melted and cooled
1 tablespoon almond extract
1 teaspoon vanilla extract
2 1/3 cups flour
2 3/4 teaspoons baking powder
4-5 tablespoons colored sprinkles

In a stand mixer fitted with the whisk attachment beat together whisk and sugar until foamy, about 2 minutes.  Mix in butter and extracts.  

In separate bowl sift together flour and baking powder.  Slowly mix into batter.  Mix until just combined.  

Heat pizzelle press to preferred setting.

Place some of the batter, about 1/4,  into a small bowl.  Stir in 1 tablespoon of sprinkles.  Continue with remainder of batter as needed.   

Cook according to your individual presses directions.

I have the Cuisinart Pizzelle maker.  I put it on the highest setting, which is 5 and I use about 1/2 a tablespoon for each cookie and it makes two at once. I cooked each for about 30-40 seconds.  When you remove them from the press they will still be soft.  Set onto cooking rack and they will harden in just a few minutes! 

Stuffed Peppers

I have wanted to make stuffed peppers for the longest time!  Not really something one would think of as a craving, but I haven't had them since I was a kid, so I was!

They were actually even better than I remembered.  I did not use tomatoes, which are normally included.  Instead I used a combination of mustard and ketchup to help flavor the meat, and it was really yummy!  A little more kid friendly I think as well! 

4 large bell peppers
1 pound lean ground beef
1 medium onion, diced
4 cloves garlic, minced
1/2 cup long grain white rice
2 cups monterey jack cheese, divided
1/2 cup  ketchup, divided
1/2 cup mustard, divided
olive oil
salt and pepper



Bring a large pot of water to a boil.  Cut tops off of peppers and clean inside.  Remove stem and set tops aside.  Place peppers into water and cook for 4 minutes.  Remove from water and place cut side up onto paper towels.

In smaller pot bring 1 cup of water to a boil.  Add in rice and 1/2 teaspoon kosher salt.  Bring back to a boil, reduce to simmer, cover and cook for 15 minutes.  Set aside.

Pre heat oven to 350 degrees.

Chop up the onion and the let over pepper tops.  Heat one tablespoon olive oil in a large skillet over medium heat.  Add in onion and pepper.  Cook for 2 minutes.  Add in ground beef and cook until no longer pink.  Add in minced garlic and cook until fragrant.  Mix in rice.  Season with salt and pepper.

Remove from heat and stir in 1/4 cup ketchup and 1/4 cup mustard.  Stir in 1 1/2 cups of the cheese. 

Place peppers into casserole dish so that they are tight together (this helps them to stay up).  Divide the mixture evenly between the four peppers.  Mix remaining 1/4 cup ketchup and 1/4 cup mustard together.  Spread on tops of each pepper and sprinkle with remaining cheese. 

Bake for 25 minutes.  Serve! 


  

 

Buffalo Chicken Sandwich

Whenever I ask my husband what he wants for dinner, and chicken is on the menu, his answer is always buffalo chicken sandwich.  After a busy weekend this was a quick, easy and delicious way to begin the week!

I decided to try a different way of preparing the buffalo chicken rather then the usual frying.  I breaded it and baked it in the oven.  It came out really yummy, especially knowing all the calories we were saving.  You can use low fat or fat free blue cheese dressing to cut out even more calories :)

2 large boneless, skinless chicken breasts
2 large eggs
1/4 cup hot sauce, plus more for dressing sandwich
1 cup bread crumbs
1 cup flour
1/4 cup blue cheese crumbles
1/2 cup blue cheese dressing
lettuce
tomato
salt and pepper
4 bulky rolls



Heat oven to 400 degrees.  Line baking sheet with parchment paper.

Begin by pounding out the chicken breasts until about 1/2 inch thick.  Cut the breasts in half so that you have four breasts. 

In three seperate shallow dishes place egg, flour and bread crumbs.  Beat the egg and add in 1/4 cup hot sauce.  In the flour dish mix in a teaspoon of salt and teaspoon of pepper.

Coat each breast with flour, shake of excess.  Place the chicken in egg mixture and coat.  Place back in the egg and then finish with the bread crumbs.  Place onto baking sheet and spray each breast with cooking spray.  Cook for 6 minutes.  Flip over the chicken and spray, cook for another 6 minutes.

Mix together blue cheese dressing and blue cheese crumbles.  Spread mixture between the four buns.  Place chicken on buns, top with hot sauce (as much or as little as you like).  Add lettuce and tomato!      

Anniversary Dinner

I thought that this year it would be a fun idea to try and recreate the dinner we had at our wedding for our anniversary!  We had menus printed at our wedding and set at the place settings, so I have the menu which really helped me.  I was really happy with how everything came out.  I would encourage everyone to try and do this!

Salad

Mixed greens

Crumbled Blue Cheese

Vanilla Poached Pears

Red Wine Vinagrette

Appetizer

Coriander Crusted Sea Scallops

Sweet Potato Puree

Mustard Aioli

Main Course

Peppercorn Crusted Beef Tenderloin

Asiago Mashed Potatoes

Mushroom and Artichoke Hash

Dessert 

Chocolate Frangelico Mousse Cake

Ziti with Sausage

I love pasta dishes, they are great quick weeknight meals.  This dish has great flavor and is an inviting change from spaghetti and meatballs!  This dish is great with garlic bread!

1 pound ziti, cooked according to package
3 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil
2 teaspoons parsley
5 Italian chicken sausages cut into 1 inch chunks, hot or sweet
28 ounce can diced tomatoes
1/4 cup half and half
salt and pepper


In a large skillet combine olive oil, garlic, onion and Italian seasoning.  Turn heat on to med-high.  Stir while cooking until fragrant, about 5 minutes.

Add in sausage and cook for 2 minutes.  Add tomatoes and season with salt and pepper.  Let simmer for 10 minutes.  Stir in half and half.

Pour over cooked pasta, stir and serve!