Lovebird Sugar Cookie Cutout
Martha Stewart
Ingredients
Makes about 18 5-inch cookies.
• 4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
Directions
1. Sift flour, baking powder, and salt into a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 5-inch owl cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
4. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
Dani Fiore's Royal Icing
Ingredients
Makes about 5 cups.
• 1/2 cup meringue powder
• 2 pounds confectioners' sugar
• 2 teaspoons freshly squeezed lemon juice
Directions
1. Using a hand mixer with the whisk attachment, mix together meringue powder with 1 cup water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down the sides of the bowl as necessary.
Lovebird Cookies
Ingredients-Makes 1 cookie.
• Dani Fiore's Royal Icing
• Georgia peach or rose-pink gel paste food coloring
• 1 5-inch Lovebird Sugar Cookie Cutout
• Violet and rose-pink or red gel paste food coloring
• Fondant hearts or Sweethearts candies
• Gumdrops or Cupid Corn
• Red hots or jellybeans
• Candy heart
• Candy confetti rounds or candy dots
Directions
1. Mix together some of the royal icing with peach or rose food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly.
2. Mix together some of the royal icing with violet and rose-pink or red food coloring until desired shade is reached. Draw 3 lines horizontally across the body of the bird. Using a clean toothpick, lightly drag across the lines five times, alternating directions, to create a "feather" pattern.
3. Use the fondant hearts or Sweethearts candies to form eyes, the gumdrops or Cupid Corn to form a beak, the red hots or jellybeans for the feet, and place a candy heart in the center of cookie. Place a small dot of royal icing in the center of each eye. Arrange the candy confetti or dots to form the pupil of the eye. Let cookie dry completely before packaging.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, February 17, 2011
Thursday, February 10, 2011
Hot pink popcorn balls
Hot pink popcorn balls. So crunchy, so sweet and buttery-like, really delicious!
What You Need:
* 1 cup unbleached granulated sugar
* 1/4 cup (half stick) Earth Balance buttery sticks or regular Earth Balance
* 1/3 cup light corn syrup
* 1/2 teaspoon salt
* 8 cups popped popcorn (two quarts), popped however you like
* 1 teaspoon vanilla extract
* a dab of Wilton coloring paste (I used rose)
* a candy thermometer
What You Do:
1. Put the sugar, Earth Balance, corn syrup and salt in a medium sized sauce pan. Stir to moisten the sugar.
2. Spread you popcorn out onto a lipped cookie sheet. The popcorn ball process is gonna make a mess on the tray, but the caramel will come off easily with a hot water soak so don't worry.
3. Clip the candy thermometer to your saucepan and bring the caramel ingredients to a boil over medium heat. Stir frequently to make sure the sugar does not burn. Once the caramel comes to a boil, stop stirring. Bring the caramel up to 270F which is just to the hardball stage.
4. Immediately remove the saucepan from the heat and stir in the vanilla extract and color paste. Stir well to distribute the color.
5. Quickly pour the caramel over the popcorn. Use a utencil to distribute the caramel evenly over the popcorn. You want to get it coated as much as possible.
6. Grease your hands and wait for the stuff to get to a temperature you can tolerate. Don't wait to long because it will start to get hard really fast. Form popcorn balls into whatever sizes you like using medium pressure to make the balls uniform and compact.
7. They will get very crunchy when cool.
What You Need:
* 1 cup unbleached granulated sugar
* 1/4 cup (half stick) Earth Balance buttery sticks or regular Earth Balance
* 1/3 cup light corn syrup
* 1/2 teaspoon salt
* 8 cups popped popcorn (two quarts), popped however you like
* 1 teaspoon vanilla extract
* a dab of Wilton coloring paste (I used rose)
* a candy thermometer
What You Do:
1. Put the sugar, Earth Balance, corn syrup and salt in a medium sized sauce pan. Stir to moisten the sugar.
2. Spread you popcorn out onto a lipped cookie sheet. The popcorn ball process is gonna make a mess on the tray, but the caramel will come off easily with a hot water soak so don't worry.
3. Clip the candy thermometer to your saucepan and bring the caramel ingredients to a boil over medium heat. Stir frequently to make sure the sugar does not burn. Once the caramel comes to a boil, stop stirring. Bring the caramel up to 270F which is just to the hardball stage.
4. Immediately remove the saucepan from the heat and stir in the vanilla extract and color paste. Stir well to distribute the color.
5. Quickly pour the caramel over the popcorn. Use a utencil to distribute the caramel evenly over the popcorn. You want to get it coated as much as possible.
6. Grease your hands and wait for the stuff to get to a temperature you can tolerate. Don't wait to long because it will start to get hard really fast. Form popcorn balls into whatever sizes you like using medium pressure to make the balls uniform and compact.
7. They will get very crunchy when cool.
Friday, January 28, 2011
Caramelized Cauliflower Plain and Fancy
Caramelized Cauliflower Plain and Fancy
This dish can be prepared one of two ways: plain or fancy. Roast it in the oven and serve as is for the plain version, or to prepare the fancy version, go one step further and add the Sicilian flavors, like capers and raisins. Try substituting escarole for the chopped cauliflower for a variation on this recipe.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4 to 6.
* PLAIN
* 1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
* 1 1/2 tablespoons extra-virgin olive oil
* Coarse salt and freshly ground black pepper
* FANCY
* 1 1/2 tablespoons extra-virgin olive oil
* 1 garlic clove, minced
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons salt-packed capers, well rinsed
* 3 tablespoons golden raisins
* 1 recipe Caramelized Cauliflower Plain (see above)
* 1 tablespoon chopped fresh parsley leaves
Directions
1. Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
2. Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
3. Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.
This dish can be prepared one of two ways: plain or fancy. Roast it in the oven and serve as is for the plain version, or to prepare the fancy version, go one step further and add the Sicilian flavors, like capers and raisins. Try substituting escarole for the chopped cauliflower for a variation on this recipe.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4 to 6.
* PLAIN
* 1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
* 1 1/2 tablespoons extra-virgin olive oil
* Coarse salt and freshly ground black pepper
* FANCY
* 1 1/2 tablespoons extra-virgin olive oil
* 1 garlic clove, minced
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons salt-packed capers, well rinsed
* 3 tablespoons golden raisins
* 1 recipe Caramelized Cauliflower Plain (see above)
* 1 tablespoon chopped fresh parsley leaves
Directions
1. Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
2. Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
3. Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.
Thursday, January 20, 2011
Cake Mix + Diet Soda
Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein
Makes 12 Servings
Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein
Makes 12 Servings
Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
HG's Sweet 'n Sticky Sesame Chicken
HG's Sweet 'n Sticky Sesame Chicken
PER SERVING (1/2 of recipe, about 1 cup): 288 calories, 4g fat, 815mg sodium, 24g carbs, 2.25g fiber, 6g sugars, 37g protein
Makes 2 Servings
Ingredients:
10 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup whole-wheat flour, divided
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. sugar-free pancake syrup
2 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1/2 tbsp. lite/low-sodium soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 tbsp. thinly sliced scallions
Optional: crushed red pepper
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.
Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.
Bake chicken in the oven until fully cooked, about 10 minutes.
Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.
Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
PER SERVING (1/2 of recipe, about 1 cup): 288 calories, 4g fat, 815mg sodium, 24g carbs, 2.25g fiber, 6g sugars, 37g protein
Makes 2 Servings
Ingredients:
10 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup whole-wheat flour, divided
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. sugar-free pancake syrup
2 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1/2 tbsp. lite/low-sodium soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 tbsp. thinly sliced scallions
Optional: crushed red pepper
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.
Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.
Bake chicken in the oven until fully cooked, about 10 minutes.
Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.
Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
Tuesday, January 11, 2011
Green Beans with Mushrooms and Toasted Almonds
Green Beans with Mushrooms and Toasted Almonds
Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Ingredients
Serves 6 to 8.
* 2 pounds trimmed green beans
* 8 ounces cremini mushrooms, thinly sliced
* 1 whole scallion, thinly sliced white and green parts
* 4 tablespoons extra-virgin olive oil
* 2 tablespoons unsalted butter
* Salt and pepper
Directions
1. Blanch green beans for 5 minutes in boiling salted water.
2. While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
3. Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.
Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Ingredients
Serves 6 to 8.
* 2 pounds trimmed green beans
* 8 ounces cremini mushrooms, thinly sliced
* 1 whole scallion, thinly sliced white and green parts
* 4 tablespoons extra-virgin olive oil
* 2 tablespoons unsalted butter
* Salt and pepper
Directions
1. Blanch green beans for 5 minutes in boiling salted water.
2. While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
3. Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.
Thursday, January 6, 2011
Scones
Scones
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
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