Archives for February 2012

Wedding Cake

February 29, 2012 by Lynsey Leave a Comment

December was a busy month for me. Not only do we have the traditional activities and gatherings that come along with Christmas but we also celebrate the birthday of our pride and joy and the most important little man in our lives. This year I had a little more added to my plate, along with Christmas and Tucker’s birthday I also made a wedding cake. Wow!

First and foremost, I was incredibly flattered to be asked to be such a huge part of this person’s special day. Out of all of the bakery options our city has to offer this person thought of me. Just being thought of is an honor. The bride, who is the daughter of a co-worker of mine, had one of my cakes for her graduation/engagement party. When planning their reception she came to me and asked if I would be interested in making their cake. I instantly said yes.

From the beginning, both the bride and the groom had ideas of what they wanted their cake to include. They decided on simple, yet classic flavors with a simplistic design. They chose white cake with white buttercream filling and frosting. The perfect recipe instantly came to mind, but I of course wanted their seal of approval. I made them a tester cake using Dorie’s Perfect Party Cake. They were pleased with the flavor and texture and were not interested in tasting any other recipes. For the decor, they wanted white on white frosting with minimal detail. I gave the top and bottom tier a smooth coat of frosting and finished the edges with buttercream “pearls”. While the middle tier had a little more detail. I used a #2 tip and piped a very simple design then finished off the edges with more buttercream “pearls”.

The topper was simple, a small bouquet of red flowers accented with greenery. The bottom tier was surrounded by a vine of greenery accented by red, shiney holly berries. They were so happy with the cake, they loved the flavor and the finished product. I’m so happy, honored and privilaged they allowed me to play a part in their special day!

Pictures courtesy of: Daniel Champion Photography

Lemon Garlic Linguine with Mascarpone and Shrimp

February 28, 2012 by Lynsey 2 Comments

For the past few years we have stayed in on Valentine’s and we have really enjoyed it. I love being in, away from chaotic, overcrowded restaurants; our time together is so much more relaxing and enjoyable. Since I am capable of cooking quality meals (for half the price) we enjoy staying home to celebrate most special occasions. I enjoy purusing cookbooks, blogs and various other websites to compile the perfect meal for for whatever occasion and for Valentine’s it wasn’t any different. Since Valentine’s fell on a weekday this year I wanted the meal to not only be delicious and impressive but fairly quick to assemble so we could still eat around our normal meal time. Once I came across this pasta on Pink-Parsley I stopped looking. This pasta was exactly what I was looking for!

The title alone, although long, is enough to make anyone stop in their tracks. Lemon. Garlic. Pasta. Mascarpone cheese. Shrimp. How could you possibly go wrong wtih these ingredients? You can’t! This pasta was definitely a show stopper. It was full of flavor; the lemon lent a nice, brice citrus flavor while the mascarpone helped make the sauce rich and creamy. The process as well as the ingredients are simple, but when combined they make a rich and delicious meal. To go along with this pasta we had a green salad and some garlic bread and nice glass of wine. To finish off this meal we had molton lova cakes with a light dusing of powdered sugar. The next time you need an impressive yet simple meal, look no further than this pasta. It does not disappoint.

Lemon Garlic Linguine with Mascarpone and Shrimp

Ingredients:

Kosher salt

8 ounces dried linguine
1 1/2 Tsp lemon zest
Juice of 1 lemon
1 lb shrimp, peeled and deveined
Freshly ground black pepper
2 Tbs butter
3 Garlic cloves, thinly sliced
1 Small shallot, thinly sliced into rings
1/8 to 1/4 Tsp crushed red pepper flakes
1/4 Cup dry white wine
1/2 Cup mascarpone cheese
2 Tbsp minced fresh chives
Lemon slices, for serving

Directions:

Add water to a large stockpot and bring to a boil. Add a generous amount of salt along with the linguine and cook until al dente, 7 to 8 minutes. Before draining, remove half a cup of the pasta water and set aside. Drain the pasta and set aside.
Using a papertowel, pat the shrimp to remove any excess moisture. Place half of the lemon zest, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a medium bowl and stir to combine. Toss the dry shrimp in the lemon mixture to coate.
Place a large skillet over medium-high heat, add the butter and allow to melt. Place the shallot, garlic, and red pepper flakes in the melted butter and allow to cook until fragarent, about 1 minute. Be sure to stir the mixture continuously to avoid burning. Place the shrimp in the seasoned butter mixture and cook for 1 1/2 minutes on one side. Reduce heat to medium, using tongs, gently turn the shrimp and slowly add the white wine along with half of the lemon juice.

Bring the lemon shrimp mixture to a boil and allow to cook for 1 minute. Place the reserved pasta water, mascarpone cheese and linguine in the shrimp mixture and toss to coate. Allow to cook an additional 1-2 minutes, until the sauce has slighltly thickened. Add the remaining lemon zest, juice and chives and stir to combine. Adjust seasonings, if necessary and serve immediately. Garnish with lemon slices and additional chives.

Recipe source: Fine Cooking via Pink-Parsley

DB:Garam Masala Muffins with Orange Pistachio Glaze

February 27, 2012 by Lynsey Leave a Comment

It amazes me how a series of unexpted events leads to the perfect outcome. Until recently we have never had an issue with Tucker eating. He has never been a picky eater and he’s never met a food he doesn’t like. If it’s edible and placed in front of him he would eat it. However, things have changed a little. He’s a little over 2 and reached that phase where he is only going to eat when and what he wants, we have days where he eats anything we give him and other days where we struggle to find something he will even entertain eating. Right before I learned what the February challenge was for daring bakers’ I was looking for some type of muffin or bread to make for Tucker for breakfast. Then I learned that this month’s challenge was quick bread. While preparing a breakfast bread for Tucker I could also complete my challenge for daring bakers’.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Since I was already on the lookout for something to make for my little man I already had quite a few recipes marked to test. I found about 15 recipes that literally jumped off the page when I saw them and I wanted to make them all at once. After I finally composed myself and came back to reality, I decided to start off with this muffin I found on Kelsey’s blog. Her description of these muffins drew me in and is so precise. They are light and fluffy, not overly sweet and have the perfect hint of warmth from the garam masala. I love that the heat is cut my the citrus from the orange zest as well as the orange juice glaze. These are the perfect start to any morning or the perfect pick-me-up for any afternoon snack.

Garam Masala Muffins with Orange Pistachio Glaze

Ingredients:

1 1/4 Cup All-purpose flour

1/2 Cup Whole wheat flour
1/3 Cup Packed brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Garam masala
Zest of one orange
1 Cup Low-fat buttermilk
1/4 Cup Unsalted butter, melted
1 1/2 Tsp Vanilla extract, divided
1 Large egg, lightly beaten
1/2 Cup Shelled dry-roasted, salted pistachios, chopped
1/2 Cup Powdered sugar
1 Tbsp Fresh-squeezed orange juice

Directions:

Preheat oven to 375. Place liners in a muffin pan, spray with non-stick cooking spray and set aside.

In a large bowl add the flours, sugar, baking soda, baking powder, garam masala, orange zest and salt and whisk together. Make a well in the middle of the ingredients. In a separate bowl combine the buttermilk, butter, 1 teaspoon vanilla and egg and stir to combine. Add the wet ingredients to the dry ingredients and stir until all ingredients are combined.

Divide the batter among the prepared muffin cups and sprinkle with the chopped pistachios. Bake for 15 minutes, or until wooden pick inserted in the middle comes out clean. Remove and cool on wire rack for 5 minutes.

While muffins are cooling combine the powdered sugar, orange juice and remaining 1/2 teaspoon vanilla in a small bowl, stirring until smooth. Drizzle evenly over the muffins.

Recipe source: barely adapted from Kelsey’s Apple A Day, inspired by All Day I Dream About Food and Gastronomy

SRC:Chocolate Chip Cookies

February 27, 2012 by Lynsey 7 Comments

I just recently joined the secret recipe club. After enrolling I was put on a waiting list and was contacted shortly after to notify me that there was finally an opening! I was so excited to finally be accepted and couldn’t wait to find out whose blog I had to I could start searching for the perfect recipe for my first reveal! I was assigned Tami’s Kitchen Table Talk this month. Tami’s blog is commited to family friendly recipes that are both convenient and appealing to people of all ages. She’s commited to getting her kids involved in the kitchen and they inspire her to prepare and create recipes they will not only like but recipes they can help prepare as well.

There were quite a few recipes to choose from but I opted for a simple classic, the chocolate chip cookie. I, like many others, am still on the hunt for that perfect chocolate chip cookie, because can you ever have too many perfect chocolate chip cookie recipes stashed away? A cookie that is fluffy, chewy, full of flavor, and, of course, packed full of those delicious chocolaty morsels. This cookie packed so much flavor and each bite was full of chocolate chips. This cookie had the perfect ratio of cookie to chocolate chips. If you like a cookie that is more on the cake-y side then this is the cookie for you!

Chocolate Chip Cookies

Ingredients:

3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Cup brown sugar
2 Eggs
1 1/2 Tbsp coffee
2 Tsp vanilla
2 1/4 Cups all-pourpose flour
1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups chocolate chips

Directions:

Preheat oven to 350. Link baking sheet with silicone baking mat or spray with non-stick cooking spray and set aside.

In a medium bowl sift together the flour, salt and baking soda. Set aside.

Place butter and both sugars in the bowl of a stand mixer and mix on medium-high using the paddle attachment. Mix until light and fluffy, about 2-3 minutes. Reduce speed to low-medium and add the eggs, one at a time, mixing well after each addition. Add the vanilla and coffee and mix to combine. Reduce speed to low and slowly add the flour mixture and mix until thoroughly combined. Once all ingredients are incorporated, remove bowl from mixer and stir in the chocolate chips.

Using a small-medium cookie scoop, scoop cookie dough and place on prepared baking sheet, leaving one inch of space between each. Repeat process with remaining dough. Place in the preheated oven and bake for 7-9 minutes. Remove from oven and allow to cool on baking sheet for 2-3 minutes, remove cookies and place on cooling rack to allow to cool completely.

Recipe source: Adapted from Chocolate Bytes (Bliss Tree) via Tami’s Kitchen Table Talk

Chocolate Peanut Butter Cookies

February 24, 2012 by Lynsey Leave a Comment

Peanut butter and chocolate. What can I say about this tantalizing flavor combination? It’s a classic that was meant to be together. I, personally, am a huge fan of this epic flavor combo. As big of a fan as I am, Spencer is an even bigger fan. Reese’s peanut butter cups are his all-time favorite candy. So when I got the urge to make cookies I asked him if there was a particular flavor he would like. His only specifications were no sandwich cookies and no frosted cookies. With those being the only stipulations I quickly set out to find the perfect sweet treat to whip up. I came across quite a few options that were totally drool worthy and he approved of all of them (and I bookmarked them all!), but when the words chocolate and peanut butter came out of my mouth he froze in his tracks. Ding ding ding ding, we have a winner!

These cookies were as good in real life as they sounded on paper. They were rich, chewy and decadent. The flavor of both the chocolate and the peanut butter really shined in the cookie batter alone. The flavor of the cookie dough alone was delicious, but the addition of the chocolate chips and the miniature peanut butter cups (which are a treat in and of themselves) truly enhance this cookie and take it to a whole other level of peanut buttery-chocolaty goodness. I love thick and chewy cookies that are packed with flavor and these cookies are definitely all of those things. You must enjoy at least one of these fresh from the oven with a ice, cold glass of milk, there is truly nothing better. Start your weekend off right, make a batch of these decadent cookies to enjoy over the weekend!
Chocolate Peanut Butter Cookies

Ingredients:

1 1/2 Cups flour
1/2 Cup Dutch process cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup smooth peanut butter
1 Tsp vanilla
1 Large egg
2 Tbsp water
2 Cups miniature peanut butter cups
1/4 Cup milk chocolate chips

Directions:

Preheat oven to 350. Line a cookie sheet with a silicone baking mat or spray with non-stick spray and set aside.

In a medium bowl sift together the flour, cocoa, baking soda, and salt. Set aside.

Place the butter and sugars in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Reduce speed to low-medium and add the peanut butter, egg, vanilla and water and mix until combined. Slowly add the flour mixture and mix until thoroughly combined. Remove the bowl from the mixer and stir in the peanut butter cups and chocolate chips.

Place rounded tablespoons about 1 inch apart on a prepared baking sheet. Using the bottom of a glass, slightly press the cookies to lightly flatten. Repeat process with remaining cookie dough. Place in preheated oven and bake for 7-9 minutes. Remove from the oven and allow to cool on cookie sheet for 2-3 minutes, transfer to a cooling rack to allow to cool comlpetely.

Recipe source: very slightly adapted from King Arthur Flour

White Bread

February 23, 2012 by Lynsey Leave a Comment

Food is one of those things that has a way of evoking memories. It can be the look, smell, taste or all of the above. I know I have been taken back to my childhood after the first smell or bite of many foods. This bread is one of those things that took me back to a special place in my childhood. When I was young my parents had a friend who among other things, made bread. This bread was out of this world good. It was so light and fluffy but rich and buttery at the same time. The bread had such a distinct flavor, texture and smell and everytime I was able to enjoy a piece of this delicious bread I was instantly taken to a happy place.

I was never lucky enough to get the recipe from my parents’ friend so I have been on the search for a bread recipe that was even half as good and fluffy as hers. I think I’ve come pretty close with this recipe. It is rich and buttery as well and fluffy. Even from their raw state, once all of the ingredients were combined the buttery, yeasty aroma instantly took me back to my childhood. I had to excersize true patience to allow the bread to rise the proper amount of time. I can honestly say it was worth the wait. When I pulled the bread from the oven it looked just like the bread I remembered. The true test was still to come, the test of taste and texture. Would this bread resemble that delightful, buttery, fluffy treat I enjoyed as a kid? Let me say, it was pretty darn close. I was so happy with the way this bread turned out. Although a little more dense than I remembered that buttery goodness was there. Enjoying a piece warm and fresh from the oven is like nothing else, but since you can’t eat a whole loaf of bread at one sitting (or can you?) just pop it in the microwave for a few seconds and smear a smidge of butter on it and this too will take you to your happy place!

How exactly did I excersize patience so the bread could properly rise? By spending time with Spencer and this cute, little man. We had a blast enjoying the pretty weather we’ve had lately. Isn’t he a cutie?

White Bread

Ingredients:

2 2/3 Cup flour
1 Tsp salt
2 1/2 Tbsp sugar
1 Envelope (2 1/4 tsp) yeast
2 Tbsp butter
1 Cup milk

Directions:

Melt butter and heat milk to luke warm. Combine butter, milk, yeast, salt, sugar and 1 cup of flour in a medium bowl and stir gently to combine. Slowly add the remaining flour and knead for 3 minutes, until dough has come together and forms a ball. *If dough is too sticky add more flour, 1 teaspoon at a time. Place oil in a large bowl and coat lightly. Place dough in the bowl and turn 2 to 3 times, cover and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.

Remove dough from bowl and place on a well floured work surface. Knead dough 2-3 times, form dough into a rectangle the same size of a loaf pan (9×5).

Recipe source: adapted from All Recipes

Chicken and Dumplings

February 22, 2012 by Lynsey 1 Comment

When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings. Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone’s recipe box. Although I am a true southern girl, I have a confession, I didn’t grow up on chicken and dumplings and until recently I haven’t been their biggest fan. Both mine and Spencer’s tastes are pretty much on the same page, except when it comes to chicken and dumplings. See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them. Until recently, he has never requested that I make this dish simply because he knew I didn’t really care for it. When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn’t want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my “homework” I finally came across an original recipe from a fellow Nestie and blogger, Jessica. I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious. Both winning combinations! I can honestly say I’m now converted and an avid fan of chicken and chicken and dumplings. This recipe turned out delicious. It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time. The truly is the utlimate comfort food. Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal. It didn’t take long, he not only finished his first bowl but went back for seconds! If that’s not a stamp of approval I don’t know what is! I’m so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings. These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling. The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook. A very minor change that really isn’t necassary, just something I want to attempt!

Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter. Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender. Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine. Using a pastry blender or fork, cut in the cubed butter until dough is crumbly. Add the milk and stir to make a soft dough. Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened. If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.

Remove the sprigs of thyme before serving. Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego

Mongolian Beef

February 21, 2012 by Lynsey Leave a Comment

Mongolian beef is one of my favorite Asian meals. Pretty much anytime we go to
Pei Wei this is my “go to” dish. We rarely go to PF Chang’s but we frequent Pei Wei quite often, since Pei Wei is the sister restaurant of PF Chang’s I knew the recipes had to be practically identical. When I came across this recipe that claimed to be a “knock-off” of PF Chang’s Mongolian Beef on Love and Olive Oil I knew I had to try it out! The claims are true, although it’s not identical (I mean it’s pretty close to impossible to replicate a restaurant dish exactly) it’s pretty darn close.

There’s just something so irresistable about that sauce. I’m a sweets girl and all but I mean this sauce is practically candy itself. I love the sweet, salty, stickiness of the sauce and it coats the very tender, pan fried beef perfectly. I served this exactly how I get it when we order out, over brown rice. The starchy, brown rice compliments the rich flavors from the Mongolian beef so well, as well as helping to mute some of the richness from the sauce. I think I could eat this on a weekly basis, my mouth is literally watering just tellin you about it.

I’ve always been one to steer away from Asian inspired meals because I always have such high hopes and they never turn out as good as envisioned. Since I had a huge success with this dish, I now have a new found confidence for Asian style cooking and I will definitely be perusing my resources for more meals to attempt. This meal was incredibly simple to make and very quick to put together. I made this on a weeknight after work and had it on the table in about 30-40 minutes…which isn’t too shabby if I say so myself! If you’re like me, and steer clear of Asian cuisine because of a lack of confidence or previous failure try this recipe to redeem yourself and get your confidence back. You won’t be disappointed, I guarantee.

Mongolian Beef

Ingredients:

2 Tsps vegetable oil

1/2 Tsp ginger, minced
1 Tblsp garlic, chopped
1/2 Cup soy sauce
1/2 Cup water
3/4 Cup dark brown sugar
Vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 Cup cornstarch
1 Medium yellow onion, thinly sliced
2 Large green onions

Directions:

To make the sauce-
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-low heat. Add the ginger and garlic to the pan then quickly add the soy sauce and water before the garlic scorches. Add the brown sugar and allow to dissolve in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove sauce from the heat and set aside.

For the steak-
Place the cornstarch in a bowl or on a small plate and set aside. Slice the flank steak against the grain into 1/4″ thick bite-size slices. (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts.) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Carefully add the beef to the hot oil and saute for two minutes, or until the beef just begins to darken on the edges. *The beef doesn’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to remove the meat and place on a paper towel lined plate, then pour the oil out of the wok or skillet.

Return the pan to the stove over medium heat, add the meat back to the skillet/wok. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.

Recipe source: adapted from Food.com via Love and Olive Oil

Sugar Cookie Bars

February 21, 2012 by Lynsey Leave a Comment

I have had these bars bookmarked for I don’t know how long. However, every time I’ve gotten the urge to bake something it’s always been something in the form of cake, cookies or involving chocolate. Although I love sugar cookies, when I bake I’m usually looking for recipes that are somewhat challenging and a little more involved. Well, the perfect opportunity to make these bars finally presented itself! I wanted to make some festive treats for Tucker’s class for their Valentine’s party and these bars instantly popped into my head. They seemed simple enough, looked like they would be very tasty and it would be super easy to make them festive by tinting the frosting a fun shade of hot pink.

I’m so glad I finally had the opportunity to make these tasty treats. They taste just like those delicious chewy frosted sugar cookies, but with even less work! They are moist, soft and chewy, just like a cookie but in a bar form. This is definitely a cookie bar for the frosting lovers out there, you get even more frosting on these babies than you get on any type of cookie. The frosting is smooth, buttery and oh so sweet. Top these delicious, sweet buttery bars with sprinkles to help set tone for any holiday or event. I promise you can’t go wrong serving these for any occasion. Bottom line. Get up, get in the kitchen and make these now! They are super easy. They are delicious! So what are you waiting for?!?

Sugar Cookie Bars

Ingredients:

For the cookies-
1 Cup (2 sticks) unsalted butter, at room temperature

2 Cups granulated sugar
4 Large eggs
2 Tsp vanilla
5 Cups flour
1 Tsp salt
1/2 Tsp baking soda

For the frosting-
1 Cup (2 sticks) unsalted butter, at room temperature

1 Tsp vanilla
Pinch sea salt
4 Cups powdered sugar
5 Tbsps milk
Food coloring, as desired, optional
Sprinkles, for garnish, optional

Directions:

For the cookie bars-
Preheat oven to 350. Line a rimmed 10×15 (or 9×13) pan with parchment paper and set aside.

In a medium bowl sift together the flour, baking soda and salt and set aside.

Place the butter and sugar in a mixing bowl and mix on medium-high until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and add the eggs one at a time, mixing well after the addition of each. Add the vanilla and mix to combine. Reduce the mixing speed to low and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.

Pour the batter on the prepared pan. Using a spatula, spread the mixture evenly over the pan. Place in the preheated oven and bake for 15 minutes, or until a tester inserted into the center comes out clean. The bars should be a light golden brown.

Remove from the oven and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and mix on high until light and fluffy, about 2-3 minutes. Add the vanilla and salt, mixing well. Reduce the speed to low and slowly add the powdered sugar, one cup at a time. Add the milk, 1 tablespoon at a time, until the mixture is smooth. Add food coloring, if desired, and mix until incorporated.

Remove the bars from the pan. Spread the frosting evenly over the cooled bars and top with sprinkles, if desired.

Recipe source: Love and Olive Oil via The Curvy Carrot

Food for your Sweetheart

February 13, 2012 by Lynsey Leave a Comment

Are you still searching for ideas for the perfect Valentine’s meal or treat for that “special someone”? If so, then look no further. I have talked to a lot of people that are, for one reason or another, staying in tomorrow night. Even though they are staying in they still want to prepare a special meal to celebrate Valentines. Several people have picked my brain and asked me to recommend something for them to cook tomorrow night. If you’re one of those people who is staying in but still wants celebrate by preparing a special meal then I have some options for you that are sure to impress.

I have a few recipes that we have had on various occasions that were delicious and impressive, but were quick to prepare as well. Since Valentine’s falls on a weeknight this year time will definitely be a factor when choosing what meal to prepare. The recommendations I have for you are as equally delicious as they are impressive.

Chicken with tomato herb pan sauce– I can’t say enough good about this chicken. Chicken breasts paired with a tomato herb pans sauce creates a dish that is not only bright in color but in taste as well. This chicken is so lucious and flavorful you will not only be satisfied but longing for more.

Pan fried tilapia over angel hair pasta with a garlic-jalapeno cream sauce-this copycat recipe from Carino’s is nothing short of impressive. The flakey, lightly fried fish over a bed of buttery pasta topped with a spicy cream sauce is out of this world. The only thing this meal needs is a green or Ceasar salad.

Seared tuna with green beans, lemon, and wasabi -this dish is very similar to the seared ahi tuna appetizer from Outback. This savory dish has a hint of spice from the wasabi that is cut by a fresh, tartness from the lemon. Whether you decide to serve this as an appetizer, you can’t go wrong.

Brazilian shrimp soup– this is still one of my favorites! A tomato based soup thickened by onions, garlic and peppers, complimented by a creamy coconut milk that lends a muted tropical flavor, topped off with shrimp and then cilantro which adds a bright and earthy flavor to the dish. Serve this over a bed of rice and you have a perfect meal that won’t leave you feeling weighed down.

Steak and balsamic glazed mushrooms– you simply can’t go wrong with steak. The steak recipe highlights the natural flavors of the meat, lightly seasoned with salt and pepper and then seared to perfection. The steak is complimented by the mushrooms with a balsamic glaze. They glaze is sweet and sticky but delicious and full of flavor. This meal will be ready for you and your sweetheart to enjoy in under thirty minutes. Add a green salad and some garlic bread and you will have the perfect meal.

Steakhouse steak and sauteed wild mushrooms– The first time we had this was on Valentine’s day and we loved it. I know I’ve mentioned steak already but we’ve enjoyed this meal several times since and we honestly can’t get enough of it. It’s hard to beat a good steak, but the addition of the roquefort chive sauce really takes this steak to a new level. The juicy steak with the sharp creamy sauce just melts in your mouth. Pair this with the garlic, onion and buttery flavord mushrooms and this is a meal that will impress.

Cream cheese swirl brownies– fudgy ,chocolate brownies, chunks of white chocolate chips all topped with a sweet and tangy cream cheese topping. This is rich, chewy, fudgy and chocolaty dessert is the perfect way to end a special day. Tint the cream cheese pink to make them more festive for the holiday.

Raspberry chocolate cake-rich layers of moist chocolate cake filled with a sweet and tart raspberry filling. This cake is rich, sweet, and chocolatey.

Red velvet whoopie pies– this is a twist on a classic. The traditional flavor of red velvet shaped into hearts and filled with a sweet a creamy filling. These little treats are the perfect way to give your special someone your heart.

No matter what you decide to do tomorrow, I hope you and your special someone have a wonderful day!

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