Salt & Vinegar French Fries

One of the things I managed to do while I was away was eat french fries in my absolute most-favoritest manner: salty and vinegary.

I mean, really, there is nothing better than the summer nights when you're out at a carnival or a race track and you get those super hot - fresh from the oven - crispy all over french fries in those cute little individual-sized boxes.  You walk over the the table full of condiments and pour on just enough extra salt to throw you into heart failure.

And then, you behold the little bottle of malt vinegar.  At first, you're timid, splashing just enough onto your plate to coat your fries like expensive cologne.  Then you remember just how great salt and vinegar really is, and tip the bottle back until it's dripping out the corners of that flimsy little paper box.

Been there.  Done that.

The only problem I have is that the vinegar tends to soggy down my crispy fries.  This recipe prevents that because the vinegar is already in the fry.

Perfection, people.  Pure perfection.



Salt & Vinegar French Fries

2 pounds potatoes
3 cups vinegar
2 tbsp olive oil
Salt & Pepper to taste


In a large pot, bring the potatoes to a boil in the vinegar.  If the vinegar does not cover the top of the potatoes, you can use more or use water instead.

Once the vinegar is boiling, reduce heat and simmer until the potatoes are fork tender and boiled through.  Turn off the heat and let the potatoes cool in the vinegar.

Remove the potatoes from the vinegar and cut them into long fries.  Put the fries on a baking sheet and drizzle with oil, salt and pepper.

Bake for 17-20 minutes, or until the outside of the potato fry gets golden brown.

Sprinkle with more salt and vinegar if needed.




Listening to:  Willow Smith - Whip My Hair

Kale Chips

Kale chips.

The fact that people said kale chips could taste like french fries meant only two things to me.  Either a) everyone on the planet with suffering from broken tastebuds, or b) everyone on the planet is in on a sick joke to get me to try kale chips so they can laugh hysterically when I choke on NOT french fries.

So imagine my surprise when I come face-to-face with a platter of kale chips, and find myself not only NOT grossed out, but actually somewhat curious.

They smelled good.

They didn't look good, but they still smelled good.

I figured, 'hey! i'm feeling adventurous.  why not?'  So, I drove a wrinkly green chip into cheesy dip and opened up wide.

What?

Is that really what those weird veggie chips are supposed to taste like?  Because the image in my head does not add up to the bliss in my belly.

These are really good, and I say this to you with pure genuine surprise and satisfaction.



Kale Chips

2 bunches kale, de-stemmed and cut into pieces
2 tbsp olive oil
Salt & Pepper to taste


Preheat oven 200F.

Arrange the kale pieces in a single layer on a baking sheet.

Bake for 40-45 minutes or until kale because crispy and breaks apart easily.




Listening to:  The Little Mermaid - Under The Sea

Fajita Seasoning

This is an additional seasoning I created while working on Taco Seasoning.

Enjoy!



Fajita Seasoning

1/4 cup chili powder
1/8 cup smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cumin powder
1 tbsp cayenne powder
1/2 tsp red pepper flakes



Listening to:  Katy Perry - Part of Me

Taco Seasoning

Finally!

I have perfected it!

I wish I could explain to you how many times I have gone to try to make this in the last few months.  We are big taco fans in this house, and burrito fans, and fajita fans, and anything somewhat mexican food-like fans, truth be told.

When I started gathering up recipes to start this site, I found a number of taco-related and fajita-related recipes that spoke to my love of mexican fare.  What I started to notice was that the cookbooks and websites that I frequently used had recipes with very similar recommendations for spice.

In my quest for food knowledge, I wanted to make sure I could work within the confines of my kitchen environment and my limited amount of free time.  So, I set out to come up with a seemingly foolproof combination of spices that would make my mexican dishes personal, but easy.

I love having these handy spice mixes because they save time and energy trying to measure.  Plus, I know that I'm using something pure and unadulterated.  No preservatives or MSG for this girl!

I've taken a lot of research from different sources to find a blend that fits my tastes perfectly.  I encourage you to try it and tweak it to your tastes as I have.



Taco Seasoning

1/4 cup chili powder
1/4 cup cumin powder
1/8 cup onion powder
1/8 cup garlic powder
2 tsp Mexican oregano powder
1 tsp paprika
1 tsp white sugar
1/2 tsp cayenne pepper

Combine all ingredients and store in an airtight container.

I do not add salt or pepper to my mixes.  I prefer to do that as I cook.



Listening to:   Joe Nichols - Tequila Makes Her Clothes Fall Off

Peanut Butter S'Mores

Ok, so this isn't so much a recipe for good ol' fashioned cooking as it is a plea across the internet that you try this next time you're camping.

Or, standing in front of the open flame of your gas burner at 1:00AM, and you feel like roasting marshmallows.

This has become the new tradition in my Hubbalub's family over the last year and I'm making it public because of the fact that you are probably like me, and did not see such an amazing idea buried beneath all the common sense and simplicity.

I'd say more, but my marshmallows are on fire.  Gotta go!


Peanut Butter S'Mores

1 marshmallow
1 whole graham cracker
1 peanut butter cup

Step 1: Roast marshmallow over open flame.

Step 2: Break graham cracker in half and place peanut butter cup on one of the halves.

Step 3: Envelop the roasted marshmallow in peanut butter, chocolate and graham crackery goodness.

Step 4:  Repeat.



Listening to:  Neon Hitch - Gucci Gucci

Irish Cream Ice Cream with Guinness Hot Fudge

Oh.  My.  Lanta.

This is amazing.



Irish Cream Ice Cream with Guinness Hot Fudge

Irish Cream Ice Cream
(adapted from Scoop Adventures)

1 1/4 cup Irish Cream
2 cups whole milk
1 tbsp cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
1/8 cup corn syrup
1/2 tsp vanilla
1/8 tsp salt



Guinness Hot Fudge

12 oz. dark chocolate, melted in a double boiler
6 tbsp unsalted butter
1 12oz. stout beer
2/3 cup sugar
2/3 cup corn syrup
1/4 tsp vanilla
Pinch of salt


Bring irish cream to a boil over medium heat.  Reduce heat and simmer until the volume is halved.

Combine cream, milk, sugar and corn syrup in a large sauce pan and bring to a boil for 4-5 minutes. Whisk in the cornstarch off the heat.  Return to heat and boil for an additional 1-2 minutes.

Pour the hot milk mixture into a large bowl.  Add vanilla and salt and place the bowl in an ice water bath, stirring occasionally until it cools.  Add the Irish Cream.

Chill mixture overnight.  The use and ice cream maker to freeze the mixture.

For the hot fudge, reduce the stout beet in a saucepan by half.  In a separate bowl, combine sugars, e, flour, salt and butter.  Pour mixture into the reduced stout and cook on medium heat. Boil for 5 minutes.  Remove from heat, stir in chocolate and vanilla.  Let cool completely.

Pour over ice cream.

Irish Cupcakes

I wanted to put my own spin on this recipe... but I failed.


This is a perfect example of perfection!






Irish Cupcakes
(adapted from Smitten Kitchen)


Guinness Cupcakes

1 cup Guinness stout beer
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs

2/3 cup sour cream

Whiskey Ganache Filling

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey

Bailey's Irish Cream Frosting
4 cups confections sugar
11/2 sticks unsalted butter
4 tablespoons Baileys

1/4 tsp salt

Preheat oven to 350F. Line 24 cupcake cups with liners. 

Bring 1 cup stout and 1 cup butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth.

Whisk flour, sugar, baking soda, and salt in large bowl.  Beat eggs and sour cream with a stand mixer. Add stout-chocolate mixture to egg mixture. Add flour mixture and beat on slow speed. 

Divide batter among cupcake liners. Bake 15-17 minutes.

For the ganache, combine simmering cream and chocolate in a double boiler. Stir in butter and whiskey.

Carve a hole in the middle of the cooled cupcake and pour the cooled ganache in the center.  Or, you can dip the top of an intact cupcake into the warm ganache and let cool.

For the frosting, whip the butter in a stand mixer while slowing incorporating the Confectioner's sugar.  Add Bailey's and salt and mix until fully combined.

Listening to:  Lionel Ritchie - Hello?

Irish Cheesecake Brownies

I realize I'm unbelievably late in jumping on the St. Patty's day bandwagon.  And when I say late, I mean, a week and a half after the fact.

Forgive me?

I've been crazy busy these last few weeks and for the most part, unable to get onto a computer, or at least, a computer with internet.  So, while I took some time off from the computer, I was still desperately working away at creating some great recipes for you.

Some of these are recipes that I found in my travels over the last couple of weeks, and I've just finally gotten the opportunity to try them for myself.

As a belated St. Patty's Day to all of my fellow Irish, I started with a recipe I adapted from the Red Velvet Cheesecake Brownies.  I dyed the brownies green instead of red though.

Enjoy!




Irish Cheesecake Brownies

Guinness Stout Brownies
1 cup flour
1 cup sugar
3/4  cup unsweetened cocoa
1/2 stick butter
4 eggs
1 1/2 cups Guinness stout beer
2 cups semisweet chocolate chips
1/4 tsp salt
4 tsp green food coloring


Irish Cream Cheesecake
2 8oz. bricks cream cheese, softened
3/4 cup sugar
2 eggs
1/2 cup Bailey's Irish Cream

Preheat oven 350F.

On a double boiler, melt the butter and chocolate.  Take off heat and add beer.  In a separate bowl, sift together flour and cocoa.

In a stand mixer, combine sugar, salt, eggs,  and food coloring.  Alternate by adding half of the flour amount, then the chocolate mixture, then the rest of the flour to the mixer.  Spread the mix into the bottom of a greased 9x13 pan.

In large bowl (or clean stand mixer), combine cream cheese, sugar, Irish Cream and egg.  Once smooth, dollop the cream cheese mixture over the brownie mixture.  Keep them carefully separated if possible.  If not, improvise by running a knife through the mixes to create a marbled appearance.

Bake for 40-45 minutes.  Insert a knife through the center, and if it comes out clean, it's done.

Cheesy Cauliflower Pancakes

I noticed that there's a lot of cauliflower going on here.

I feel like I've done way more to these little florets than I ever thought possible before starting this online adventure.  I mean, it's a huge staple of our diet here, but 90% of the time, it's a quick bit with some dip.

I guess it's one of the neat things about doing something like this.  You never really know what you're going to learn to do in the kitchen from day to day.  What were once space wasting foods left to rot miserably before a final trip to the trash can now seem to have endless opportunities.

Take this cauliflower, for example.  I set off to make mashed cauliflower.  It's supposed to look like mashed potatoes, right?  Well, it might have looked like mashed potatoes, but it sure didn't taste like mashed potatoes.  The recipe I used was very bland and definitely not worth sharing.

But, I couldn't give up.  So, I flopped it on to a baking sheet, just to see what would happen.  Lo and behold, they came out delicious.  The texture of crispy and fluffy together was was better than the creamy but heavy mashed version.

So, you see, there are endless opportunities.

When life hands you sloppy cauliflower, get baked.



Cheesy Cauliflower Pancakes

1 head cauliflower
1/2 medium onion, roughly diced
1/4 cup milk
1/2 cup extra sharp cheddar cheese, cubed
1 tbsp dijon mustard
Salt & Pepper to taste


Preheat oven 350F.

Boil and drain the cauliflower florets.

Combine all ingredients in a food processor and puree into a semi-smooth mixture.  Use an ice cream scoop to lay the mixture onto a baking sheet.  Use a fork and flatten the mixture.

Bake for 20 - 22 minutes.



Listening to:  Katy Perry - The One That Got Away

Nutella No Bake Cookies

I had to make these for you.

After last week's delicioso Nutella Scones, I had a half of a container of Nutella left over.  Bad news.

Why?  Because some of us fight a daily battle to keep our jeans the perfect mix of comfortably loose but securely fastened.  Nutella is the enemy of all fashion-conscious dieters.

I needed something to use up the gooey delicious hazelnut spread to prevent myself from countless inevitable spoonfuls of gluttonous heaven.

This recipe is the perfect mix of easy peasy and downright breathtakingly wonderful.  And, it's easy to donate them because everybody loves them.

You take the cookies.  I'll keep my hip huggin' jeans thankyouverymuch.



Nutella No Bake Cookies
(adapted from My Fabulous Recipes)

2 cups sugar
1 stick butter
1/2 cup milk
1 cup Nutella
1 tsp vanilla
3 cups oatmeal

Bring sugar, butter and milk to a boil in a large saucepan.  Continue to boil for 1-2 minutes.  If you're a fan of making fudge, boil this to the soft ball stage.

Take off heat and stir in the vanilla, Nutella and oatmeal.

Use a spoon and drop dollops of the cookie mixture onto a piece of waxed paper.  Let cool and harden.



Listening to:   Guns N Roses - Sweet Child Of Mine

Pompelmocello

Ok, ok, last one.  This time, with grapefruit!


Pompelmocello

10 Grapefruits
1/2 bottle grain alcohol or vodka
2 1/2 cups water
2 cups sugar

Clean grapefruits well.  Zest the grapefruits, paying close attention that you do not zest any of the pith.  Add the grapefruit zest to the bottle of alcohol.  Store the mixture away in a dark place for 6 weeks to allow the alcohol to extract the oil.  Lightly shake or swirl the mixture once weekly.

Once the alcohol is ready, use a coffee filter and/or a water filter to extract the peels from the alcohol.

Pour sugar into boiling water and allow to boil for 5-7 minutes, creating a simple syrup.  Once the syrup is cooled, combine with the alcohol.  Allow the mixture to sit for another 6 weeks.

Once the six weeks is over, you can pour the Limoncello into individual bottles.  I recommend sterilizing the bottles beforehand.

Listening to:  Sara Evans - Stronger

Arancello

Oranges too!


Arancello

10 oranges
1/2 bottle grain alcohol or vodka
2 1/2 cups water
2 cups sugar

Clean oranges well.  Zest the oranges, paying close attention that you do not zest any of the pith.  Add the oranges zest to the bottle of alcohol.  Store the mixture away in a dark place for 6 weeks to allow the alcohol to extract the oil.  Lightly shake or swirl the mixture once weekly.

Once the alcohol is ready, use a coffee filter and/or a water filter to extract the peels from the alcohol.

Pour sugar into boiling water and allow to boil for 5-7 minutes, creating a simple syrup.  Once the syrup is cooled, combine with the alcohol.  Allow the mixture to sit for another 6 weeks.

Once the six weeks is over, you can pour the Limoncello into individual bottles.  I recommend sterilizing the bottles beforehand.

Listening to:   Toby Keith - American Woman

Limecello

I am on a citrus liquer kick at the moment, so please don't mind me while I hand off a couple more recipes I'm trying out.  These recipes are half-batches.


Limecello

10 Limes
1/2 bottle grain alcohol or vodka
2 1/2 cups water
2 cups sugar

Clean limes well.  Zest the limes, paying close attention that you do not zest any of the pith.  Add the lime zest to the bottle of alcohol.  Store the mixture away in a dark place for 6 weeks to allow the alcohol to extract the oil.  Lightly shake or swirl the mixture once weekly.

Once the alcohol is ready, use a coffee filter and/or a water filter to extract the peels from the alcohol.

Pour sugar into boiling water and allow to boil for 5-7 minutes, creating a simple syrup.  Once the syrup is cooled, combine with the alcohol.  Allow the mixture to sit for another 6 weeks.

Once the six weeks is over, you can pour the Limecello into individual bottles.  I recommend sterilizing the bottles beforehand.

Listening to:   Linkin Park - Crawling

Limoncello

I'm in a booze makin' mood.

I think it's from all the hoopla that surrounds March and the St. Patty's Day tradition.  Or, maybe I'm overly stressed out from working and driving and learning and driving some more.  Maybe it's because I found that a margarita or six is a potent stress-reliever.

Whatever the reason, I decided that this is the week I'm going to start makin' booze.  Sort of.

Actually, I'm making limoncello, so I suppose the alcohol is actually pre-made.  Whatever.

Limoncello is something I've been dying to make ever since I first tasted it in a Finger Lakes winery last summer.  I bought the materials to brew up my own this week.

The only problem is having to wait so long to find out if I actually did it right.  Oh well, here's the recipe I used.  I'll get back to you about the final result if my Beginner's Luck comes through!

Limoncello

20 Lemons

1 bottle grain alcohol or plain vodka

5 cups distilled water

4 cups sugar

Clean lemons well.  Zest the lemons, paying close attention that you do not zest any of the pith.  Add the lemon zest to the bottle of alcohol.  Store the mixture away in a dark place for 6 weeks to allow the alcohol to extract the oil.  Lightly shake or swirl the mixture once weekly.

Once the alcohol is ready, use a coffee filter and/or a water filter to extract the peels from the alcohol.

Pour sugar into boiling water and allow to boil for 5-7 minutes, creating a simple syrup.  Once the syrup is cooled, combine with the alcohol.  Allow the mixture to sit for another 6 weeks.

Once the six weeks is over, you can pour the Limoncello into individual bottles.  I recommend sterilizing the bottles beforehand.

Listening to:   Beyonce - If I Were A Boy

Sweet Potato Gnocchi

Yesterday, I brought you ube gnocchi.

And it was good.

But, I worry that some people will be hesitant of gnocchi that is bright purple.  Even though you and I know it's yams, your guests... they may not.

So, I figured I'd throw my sweet potato gnocchi at you so you can make orange gnocchi...

That might freak out your table of guests too, I suppose, but at least they'll know what a sweet potato is when you describe it.  Give them this, then shock them with good ol' purple gnocchi.



Sweet Potato Gnocchi

1 lb. sweet potatoes, boiled and finely shredded
1 cup flour
1 egg


Combine ingredients together to form a dough.  Don't overwork the dough!  Form a long thin cylinder with the dough and cut the cylinder in 1" pieces.

Drop the pieces into boiling water.  When they float, strain them from the water and serve.



Listening to:   Elton John - Benny & the Jets

Ube Gnocchi

Purple gnocchi.

Yep, I told you last month I had some gnocchi recipes to dish out, but they are going to have to wait until I get my daily ube fix.

The strange thing about this is that I have never been overly drawn to sweet potatoes.  I mean, I love candied yams at Thanksgiving and I'll dive headfirst into a plate of sweet potato fries, but I'm not head over heels for them.  But give me a yam that is bright purple, or give me anything bright purple, and I'm in love.

So, I started perusing through sweet potato recipes I wanted to try and decided to go at a couple using ube. 

The first one on my list was the insanely good ube cupcakes, and now I'm making more gnocchi.  

Purple gnocchi, to be exact.

For gnocchi, I've been sticking with what I call the "one" rule.  One pound of potatoes + 1 cup of flour + 1 egg.  This formula has worked well for me so far when I'm making dinner for two.  And, so far, it hasn't really mattered what type of potato I'm using.  They all seem to work out well.  And again, I caution you against trying to overwork the dough because the gnocchi will come out too firm and kind of boggy and chewy.  They should be light and fluffy.

Ube Gnocchi

1 lb. Ube yams, boiled and finely shredded

1 cup flour

1 egg

Combine all of the ingredients.  A lot of sites tell you to build a well of potato and flour and drop the egg in the center.  I've tried it, and I've also tried just combining them all in a bowl.  I felt that as long as I didn't overwork the dough, they came out the same way.

Roll the dough out into a long cylinder about 1" thick.  Chop into 1" segments.  Drop the gnocchi into boiling water.  Strain out the gnocchi once they float to the top.

Serve with any desired sauce.  I served mine with browned butter and a garnish of toasted coconut.



Listening to:   AWOLNATION - Not Your Fault

Ube Cupcakes with Coconut Frosting

Here's how this happened.

Last weekend, I went to a friend's house for dinner.  As a vegan, she wanted to introduce me to a respectable and nature-friendly way of life.  As a carnivore, I was reluctant to believe that anything I was about to eat would be edible whatsoever.  But I tried it out, and to my surprise, I was actually super impressed by how good all of the food was considering there was nary a drop of gravy or cream to be had!

As I was leaving, she gave me an ube to take home.

Now, let's be serious.  I totally did the whole, "oh... how thoughtful [insert fake, awkward teeth-clenched smile here]" and accepted it graciously.  I did not have a clue what this could be, other than a mutant potato.

This was until she had explained to me that the cupcakes we had eaten for dessert that I thought were just vegan Purple Velvet muffin (although it tasted nothing like a "velvet" cupcake, but how could it without the eggs, buttermilk, and most importantly, the cream cheese frosting).  Nope, they were Ube cupcakes.

Essentially, these cupcakes are akin to a sweet potato cupcake, something I was hoping to tackle in the future.  However, now that I had a big purple potato, I moved that recipe to the top of the pile.  The major difference is the bright purple color.  The batter and the resultant cake are beautiful hued.

The major difference here is that I decided to de-veganize my cupcakes.  If you're looking for vegan, let me know and I'll update the post with the original recipe.  These are full of non-vegan ingredients, but they came out fantastic and just as good as their vegan counterpart.

Healthy, and purple?  Yes, please!



Ube Cupcakes

1 cup grated ube
2/3 cup coconut milk
1/2 tsp vanilla extract
1 1/2 sticks butter
2 1/4 cups sugar
4 eggs
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Coconut Frosting
1 8oz. brick cream cheese
1/2 cup butter
1 cup shredded coconut
2 cups Confectioner's sugar



Listening to:  Thompson Square - Are You Gonna Kiss Me Or Not?

Nutella Scones

This is a recipe of desperation.

Okay, that's a bit dramatic.  But still, this recipe just saved my diet.  No joke.

See, I've got this itty bitty major problem with Nutella.  I'm addicted to it.  And I, being the constant snacking queen that I am, cannot keep my spoon out of the jar.  Yep, I'm one of those people.

So, I decided to make some treats with Nutella that would prevent me from eating four spoonfuls in front of the computer.  Not that that has happened or anything....

These scones were perfect because I could grab one quick for breakfast and get my Nutella fix first thing in the morning.  Plus, this was my first attempt at making scones, but they came out great.  The only change I would make is to cut the wedges smaller.  This is a personal preference though, because I do not typically eat a large portion of food early in the morning.  However, the scones in this recipe were cut to form a standard-sized scone, so you can make that judgment for yourself.



Nutella Scones
(adapted from Sweet Pea's Kitchen)

2 cups flour
1/4 cup sugar
1/4 cup cocoa powder
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter
1 egg
1/2 cup milk
1/2 cup toasted hazelnuts
3/4 cup Nutella

Preheat oven 375F.

Combine dry ingredients in a stand mixer.  Add small pieces of cold butter and pulse to combine.

In another bowl, combine egg, milk and hazelnuts.  Slowly add the flour and gently mix.  Do not overwork the mixture!

Once the mixture is even, flatten the dough onto a large table.  Apply 1/2 cup of Nutella to the surface of the dough.  Roll the dough to create a long cylinder.  Carefully roll the cylinder until it flattens out again. The scone dough should measure between 1 1/2 - 2 inches high.

Cut the dough into wedges.  Bake for 18-20 minutes.  Use the remaining 1/4 cup of Nutella to drizzle over the top of each scone.



Listening to:   Jennifer Lopez - Waiting For Tonight

Jalapeno Popper Grilled Cheese Sandwich

I am so excited to spread the word to you about this sandwich.

Jalapenos are not my favorite pepper by a long shot.  In fact, I'd rather eat a habanero pepper or spoon feed myself Tabasco sauce.  But, when you cover a jalapeno in cheese, then more cheese and buttery bread crumbs...

Well, jalapenos jump to the head of the line.

So while I was mid-chew in my French Onion Grilled Cheese sandwich the other day, I had an epiphany.  I started to wonder just how many cheesy meals I could translate onto grilled bread.  Instantly, jalapeno poppers came into my head.  

And so, here you have my twist on jalapeno poppers. 

Jalapeno Popper Grilled Cheese Sandwich

(makes 4)

8 slices of bread

4 jalapenos

1/2 brick of softened Neufchatel cheese

8 thick slices of cheddar cheese

First, roast the jalapenos by coating them in oil and roasting them under the broiler in your oven on 450F.  Watch the peppers as they will become blackened.  Flip them once and allow the other side to blacken.  Once they cool, remove the blackened skin and use the flimsy jalapeno inside for the sandwich.  Also, remove any seeds.

Layer the cheeses and jalapenos evenly on four slices of bread.  Then top them with the remaining four slices.  Cook the sandwich on a grill or in a frying pan over medium heat.  You could also use a panini press for this.  Cook so the bread becomes browned (charring may occur on the grill), and the cheese melts.

Listening to:   Will Smith - Parents Just Don't Understand

Limoncello Cupcakes

Remember how I made lemon curd?

Well, remember how I ate store-bought lemon curd in front of you?  Then I made some of my own.  Then I made a lot more.  You can thank this recipe for that.

As soon as I saw this recipe, I drooled.  Literally, I had to wipe the corner of my mouth because I had left it dangling wide open in front of the computer.  It started when I tried to be super organized and get some recipe planning done for you.  Obviously, since half of my recipes lately have been posted all on the same day, you might have gathered that organization is not a skill of mine.

I wanted to find some March-y recipes, and started looking for Irish and St. Patty's day-flavored goodies.  On my way to that, I found Limoncello Cupcakes.

So what is a girl with a brand new jar of lemon curd, and a not-so-new bottle of limoncello to do? 

Oh yeah, I baked 'em.

And then, I ate them.  A lot of them.

And now, I'm passing them off to you because I am afraid if I look them anymore, I will turn yellow.  Then explode.



Limoncello Cupcakes
(adapted from Brown Eyed Baker)

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 stick butter
1/4 cup cream cheese
1 cup sugar
3 eggs
2 tbsp limoncello
1/2 cup milk
1/4 cup lemon juice
2 tsp lemon zest
1 cup Lemon Curd

Limoncello Buttercream
1/2 stick butter
1/2 brick cream cheese
2 tbsp limoncello
2 cups Confectioner's sugar
1/2 tsp vanilla

Preheat oven 350F.

For the cupcakes, combine the dry ingredients in a large bowl.  In a separate bowl, combine the cream cheese, lemon juice, lemon zest, limoncello and milk.  Alternate adding 1/3 of the flour mixture and one egg to the wet mixture.  Mix the batter until there are no lumps.

Pour the batter into 12 lined muffin tins.  Bake for 15-20 minutes.

While the cupcakes are baking, combine all of the ingredients for the limoncello buttercream in a bowl and mix until smooth.

When the cupcakes have cooled, scoop out a portion of the center with a melon baller or a small knife.  The hole should be about 1/2" wide and 2/3 of the cupcake deep.  Fill the hole with a dollop of lemon curd.

Top with the limoncello buttercream.



For Limoncello Cake:
Follow the directions for the cake batter, but pour the batter into 2 round cake tins.  Bake for 35-40 minutes.  Once cool, apply lemon curd to one layer of cake and top with the second layer.  Ice the entire cake with limoncello buttercream.

For Limoncello Whoopie Pies:
Spoon drop the cake batter onto a cookie sheet and bake for 15-20 minutes.  Sandwich the icing between two cakes.  Add 1-2 tsp of water to the lemon curd to thin it out a bit, then drizzle it over the top of the whoopie pie.

For Limoncello Cake Roll:
Cover a cookie sheet with a large piece of parchment paper.  Pour the cake batter on top.  Bake for 10-15 minutes.  Immediately following, pick the parchment up off of the sheet and set onto the countertop.  Roll the cake with the parchment so the roll does not stick together.  Allow cake to cool.  Once cooled, carefully unroll the cake and spread on a generous layer of cream cheese frosting.  Carefully re-roll the cake without the parchment paper.  Drizzle the top of the cake roll with the thinned Lemon Curd (see above).



Listening to:   Skrillex - Scary Monsters And Nice Sprites

Cheddar Ale Macaroni & Cheese

I need a beer.

Or six.  But that's binge drinking, and I don't think it's ethically acceptable to promote or condone that behavior in public.  In secret, however, I want beer.

I'm not having a bad day, or even a hectic day, but I am having the kind of day where you just go 'ehhhh' to everything that shows up in front of you.

There's nothing good on TV.

There's nothing good to eat in the fridge (translation: nothing immediate).

The house is too cold.

The weather's too crappy.

My hair looks awful.

My skin looks awful.

My pants are too tight.

I don't want to get up.

I need a beer.

Are you familiar with these days?  These are the moments when I'm thankful to be alive, even if I'm only  expending enough energy to convert oxygen.  Oh, and maybe make some beer mac&cheese.

If you've never thrown a can of beer into your mac and cheese, you're not living.  Either that, or you're not as into beer cookery as me, but that's ok.  I'm going to convert you.

The first time I did this, I cooked the mac and cheese in individual serving bowls.  You can do that too, but this time, I just made one big pan.  And, I usually serve this macaroni and cheese piping hot with an ice cold beer on this side.  Why?  Because usually I'm serving myself.

If you like cheese and beer together, make this nowww!



Cheddar Ale Macaroni & Cheese
(loosely adapted from Cooking with Clint)


2 cups uncooked macaroni noodles
2 tbsp butter
1/2 medium white onion, minced
1 tbsp minced garlic
1/4 cup flour
8 oz. your choice of ale
2 3/4 cup milk
12 oz. grated white cheddar
1/2 tsp worcestershire sauce
1 tsp dry mustard
1/2 tsp paprika
1 tbsp butter, melted
1/4 panko bread crumbs
Salt & Pepper to taste

Boil pasta.  Set aside.

Preheat oven 350F.

Saute onions in 1 tbsp butter in large pan over medium heat for 5 minutes.  Add garlic and cook an additional 2-3 minutes.  Add 1 tbsp butter and flour.  Stir to create a roux.

Add beer and milk and allow the roux-beer mixture to cook down and thicken.   Add cheese, worcestershire, mustard and paprika.  Season to taste.  Continue cooking and stirring until all the cheese has melted.

Pour mixture over strained pasta.  Mix together and pour into a greased square pan.

In a separate bowl, combine melted butter and bread crumbs.  Sprinkle the bread crumbs on top of the macaroni and cheese.  Bake for 15 minutes and let cool some before serving.



Listening to:   k.d. Lang - Hallelujah