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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Macaroni and Cheese with Pesto

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Let’s face it, macaroni and cheese is one of the all time, ultimate comfort foods and this applies for any age group.  It doesn’t matter whether you are 1 or 100 hundred, I don’t think there is a person out there that doesn’t love macaroni and cheese.  It’s just a feel good food.  Although the stuff in the blue box is hands down one of the most popular macaroni and cheeses out there; there are a lot of people who don’t care for it and feels like it’s lacking in flavor.  If you are one of those people, please don’t let this turn you off of this wonderful food.  Macaroni and cheese is so very easy to make and can be customized to your taste.  Just boil your noodles as normal, which is so easy, right?  After this point your half way there.  Then for the cheese sauce, the good stuff, just combine milk/cream, butter, your favorite cheese (this is the fun part where you customize your mac and cheese) and salt and pepper.  I mean, does it get any easier than that?  I think not!

Now, for those of you who love mac and cheese but need a new twist on it to liven things up, this part is for you.  Although this is a wonderful dish by itself, it never hurts to experiment by adding new ingredients.  The first time I did this I made, crab macaroni and cheese, and it was delicious! This time I made macaroni and cheese with winter pesto…and ohmygoodness it was so good.  I think this is one of my new favorite recipes and it would be delicious with any type of pesto.  The pesto adds so much to this and it’s just another depth of flavor the compliments the pasta and cheese so well.  If  you love macaroni and cheese and if you love pesto this is the dish for you, you will not be disappointed!

Macaroni and Cheese with Winter Pesto

Ingredients:

1 Pound Orecchiette or other small shaped pasta

For the Pesto-

1 Cup, loosley packed, parsley
1 Cup, loosley packed, arugula
1 Cup, loosley packed, basil
1 Cup walnuts, toasted
3-4 Gloves garlice, finely grated or minced
About 1/3 Cup extra virgin olive oil
Salt and pepper, to taste
1/2 Cup grated Parmesan or Parmigiano-Reggiano cheese

For the Sauce-

3 Tablespoons butter
2 Rounded Tablespoons flour
2 1/2 Cups milk
Salt and pepper
Freshly grated nutmeg, to taste
1/2 Pound Italian Fontina cheese
1/2 Cup grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 400 F.

Bring a large pot of water to a boil.  Once the water has reached a boil, salt the water and add the pasta.  Cook pasta according to directions until al dente.  Drain the pasta, reserving about 1/2 cup of the water and set both the water and pasta aside.

For the pesto-

Place the parsley, arugula, basil, garlic, walnuts, and cheese in a food processor and pulse until all the ingredients are ground.  Turn the food processor on low and slowly stream in the olive oil until ingredients come together.  Season with salt and pepper and slightly pulsle a few times to incorporate the seasonings completely.  Set aside.

For the sauce-

Melt the butter in a large saucepan over medium heat.  Whisk in flour and cook one minute.  Add the milk and whisk continuously until all the milk is added.  Season with salt, pepper, and nutmeg and simmer at a low bubble until sauce is thick enough to coat the back of a wooden spoon.  Once the sauce has thickened stir in the Fontina cheese to melt, reserve a handful.

In a large pot or bowl combine the pesto, cheese sauce and pasta and mix together.  Adjust seasonings then place in one large, or several individual, casserole dishes.  Top each dish with the reserved Fontina cheese as well as the Parmigiano-Reggiano cheese.

Bake 30-40 minutes, until cheese is melted, brown and bubbly on top.

Recipe Source: Rachael Ray Show, Rachael Ray

Monkey Bread

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The first time I had monkey bread was when I was a sophmore in college.  There is a local bread company and bakery in my current hometown, which is also my college town, specializes in wonderful homemade breads both sweet and savory and this is where I first saw Monkey Bread.  I told Spencer about it, then he was my boyfriend, and his eyes opened so wide and he perked up.  Little did I know that monkey bread was one of Spencer’s favorites when he was growing up and that it had been ages since he had any.  So the next day I went to Boulevard Bread and bought a loaf of bread that Spencer said was so wonderful.  I think that loaf of bread lasted all of 5 minutes once I got it hom and that’s when I knew I needed to find a recipe and have it on hand at all times.

It’s been quite some time since I’ve made this and to be honest I had forgotten about it until my brother said something about it.  He had gone to a brunch at his girlfriend’s house and he was telling me about all the wonderful food they had and one of the things he mentioned was monkey bread.  He went on and on about it and how good it was and asked if I could make him some the next time our family got together.  So in honor of my brother and my husband, here is a wonderfully easy and delicious recipe that is perfect for breakfast, brunch or dessert!

Monkey Bread

Ingredients:
4 Cans refrigerated biscuits, jumbo
2 1/2 Cups brown sugar
1 Cup (2 sticks) butter, melted
1 Cup white sugar
4 1/2 Tablespoons cinnamon
Directions:
Preheat oven to 350.  Grease a bundt pan and set aside.
Cut each biscuit into 4-6 pieces, depending on the size preference. 
Place the brown sugar, white sugar and cinnamon in a bowl and stir together.  Roll the biscuit pieces in the melted butter and then coat with the cinnamon sugar mixture.  Place the coated pieces in the prepared pan and continue layering until all the pieces are coated.  Pour any remaining butter and sugar mixture over the top.
Place in a preheated oven and bake for 30-45 minutes.  Let cool in the pan for 5-10 minutes and then transfer to a cake stand.  Serve while hot.
Recipe Source: very slightly adapted from Moms Who Think 

Pork Tenderloin with Cocoa Crust

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If you’ve read my blog for any amount of time you know that I am a huge fan of chocolate.  I love anything chocolate and by now you also know that I haven’t limited my chocolate consumption to desserts.  I have tried a few savory dishes and I’ve been delighted with the end result every time.  So now every time I come across another with chocolate I add it to my “to make” list.  Chocolate is slowly but surely making it’s way to the savory side, as people begin to experiment and attempt to make the “newest craze” I have a feeling we will be consumed with an abundance of savory chocolate dishes to tempt us.
Pork loin is one of those things that is so easy and quick to cook and that’s one thing I love about this particular cut.  This is a perfect meat to incorporate into week night meals because it cooks so quickly; while it’s baking you have time to cook a few sides and have supper on the table in under 45 minutes.  It is also so versatile; some many flavors compliment this meat and it can be seasoned and flavored for whatever you’re craving.  I’m sure everyone has a favorite pork loin recipe that they love, and we all know when we find something we love it’s easy to make it and eat it over and over until we’re burned out.  Well, if you’ve reached that point then I definitely have the recipe for you to get out of the same old monotonous meals.  This pork with cocoa crust is absolutely incredible.  I loved the extra added flavor the chocolate gives meat, in this case pork.  It’s not overly chocolate, but there is just enough flavor to add a hint of sweetness to compliment the meat and the spices in the rub.  This was so delicious and the leftovers were even great on sandwiches.

It would be a sin to talk about chocolate and not give you some sweet options!
Giant Chocolate Cookies
Take 5 Cupcakes
Chocolate Cobbler

Pork Tenderloin with Cocoa Crust

Ingredients:

2 Tablespoon cocoa nibs*(I used semi-sweet chocolate-shaved/grated)
2 Tablespoon brown sugar
1 Teaspoon unsweetened cocoa powder
1/2 Teaspoon freshly ground black pepper
1 Teaspoon cumin powder
1 Teaspoon paprika
1/2 Teaspoon ground allspice
1/2 Teaspoon cinnamon
1/2 Teaspoon Kosher salt or sea salt
1 Teaspoon dried thyme
1 1/2 lbs pork tenderloin
1 Tablespoon vegetable oil

*The nibs can be found at a health food store.
Also, semi-sweet chocolate can be substituted. Use the same amount the recipe calls for.

Directions:

Preheat oven to 450.

If using cocoa nibs, place in spice grinder or mortar and pestle and grind nibs until broken into smaller pieces.  (If using chocolate just finely chop or grate) Combine all the ingredients except the pork and oil and mix together.

Trim any fat off the pork, rinse and pat dry with a paper towel.  Lightly drizzle oil over the pork and coat with a generous amount of the rub. 

In an oven proof skillet, heat 1 tablespoon of oil over medium-high heat.  Add the pork and sear until golden brown on all sides, about 8 minutes.  Transfer skillet to the preheated oven and bake until thermometer inserted into the thickest part of the meat reads 145 F, about 15 minutes.  Remove from, cover with foil and let rest for 10 minutes before slicing and serving. 

Recipe Source: Women’s Health Magazine

Homemade Creamy Tomato Soup

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Every year this happens and every year I hate it.  We are in the midst of the seasons changing; I wake up in the morning and it’s freezing outside but I leave work in the evenings and it’s the perfect warm, sunny day.  It’s so frustrating becaue I don’t really know what to wear; a sweater and I’ll be fine in the morning but miserable in the afternoons OR a short sleeve shirt and I’m freezing in the morning but comfortable in the afternoons.  Not only do I have this predicament when I’m in my closet but I also when I’m planning the menu.  It’s pretty bad when I have to watch the weather to plan my menu; I know some other places have this problem as well but it seems like it’s intensified in Arkansas.  Here, it can be in the 50’s one day and the 70’s the next; this is the exact scenario that is presenting itself this week; we have two days of 50 degree weather and then it warms up to the upper 70’s and we’re in the 80’s by this weekend…CRAZY and frustrating.  So what’s a girl to do when she’s frustrated and doesn’t know what to cook?  Make a classic comfort food, of course!  Nothing is more comforting than tomato soup, which is perfect any time of year, and it just gets better when it’s paired with a hot, cheesy grilled cheese sandwich.  Yup, this fits the bill no matter what time of year.

Of course, I haven’t always been a fan of tomato soup.  When I was younger I didn’t really care for tomatoes, let alone tomato soup.  I wasn’t a fan of tomatoes on my sandwiches, burgers, salads or really anything for that matter.  Whenever I was at my MaMaw’s and she served tomatoes I had no choice but to eat them, she would doctor them up for me and I would politely eat the helping from my plate but I didn’t go back for seconds.  As I got older, I continued to try tomatoes on different things and in different recipes and slowly I gained an appreciation for them and enjoyed eating them.  Tomato soup, on the other hand, took me a little longer to learn to like and then enjoy.  I’m not really a fan of the regular tomato soup, but give me tomato bisque or creamy tomato soup and I’ll eat it any day. 

Since my palate has grown and matured over the years, I decided to attempt to make my own version of tomato soup.  Spencer has never really been a huge fan of tomato soup; he loves tomatoes but not in a soup form so if he approved of this soup I knew the recipe would be a total success.  Not only did I love this soup and everything about it but Spencer was a huge fan of it, AND he went back for seconds…so this was a big success!  There was such much flavor packed in every bite; not just the tomato flavor but the other veggies incorporated in the soup along with the cream, it was absolutely delicious.  This soup is great if you want a little different take on the basic tomato soup, but it’s also a great dish to introduce to those who aren’t so crazy about tomatoes.  This will convert the tomato soup boycotters, I know it converted my boycotter!

Creamy Tomato Soup

Ingredients:

1/2 Cup onion, diced
1/4 Cup carrot, finely chopped
1 Cup chicken stock (vegetable stock will work as well)
2Tablespoons butter
2 Cloves garlic, minced
1 (14.5oz) Can stewed tomatoes
1 (6oz) Can tomato paste
1 Pint heavy cream
Salt and pepper, to taste

Directions:

In a skillet over medium-low heat, melt the butter and add the onions and garlic.  Saute until onions become translucent (about 3 minutes). 

Transfer the onions and garlic to a medium dutch oven over medium heat and add the broth, carrtos and bay leaf.  Let simmer for 1 minute then add the the stewed tomatoes, tomato paste, and salt and pepper reduce heat and let simmer for about 15 minutes, stirring occasionally.  Add the cream, stir in and let simmer for another 1-2 minutes and serve immediately.

This soup is great and filling by itself but can be even better when paired with a hot grilled cheese sandwich.

Recipe Source: A Lynsey Original

Red Velvet Whoopie Pies

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I love Valentine’s Day, for multiple reasons, one being that it gives me an excuse to make fun Valetntine’s inspired goodies and to cook a wonderful and tasty meal for me and my sweetie!  Some people don’t care as much for this particular holiday because they think it’s another “Hallmark” holiday that the card companies created to make more money, but I’m definitely NOT one of those people.  Although I don’t really need an excuse to spend more time with my sweetie, it’s nice to have a day that is designated specifically to that.  It’s a day that we slow down and recognize the person we love, do something special for them and spend just a little more time with them.  Either way I love this holiday and I look forward to making fun treats inspired by it.

There are many desserts and candies that are popular to give on Valentine’s but red velvet cake has to be one of the most popular, cliche’ and overdone desserts of them all.  Although I love red velvet cake and there’s absolutely nothing wrong with it, it’s a wonderful cake but it’s always a pleasant surprise to see a classic favorite with a new spin on it.  Better Homes and Gardens did just that with these red velvet whoopie pies.  It’s a great way to celebrate Valentine’s as well as putting this all time favorite in a more finger food friendly form.  These cookies are the perfect size to pick and snack on without requiring a fork and plate.  This is a fun way to brighten anyone’s day and to give your Valentine your heart!

These are so much fun and to stick with the Valentine’s theme I made these in the shape of hearts.  This dough is a perfect dough to pipe into whatever shape you would like, it’s thin enough to be piped but thick enough not to run everywhere.  I have made whoopie pies a coupld of times now, I am no way an expert at whoopie pies, but the first time I made them I tried to spoon them and spread them with a knife and it was a hastle and basically just a big mess.  This time, however, I placed the dough in a piping bag and piped the dough in the shape I wanted and it worked so much better, I would highly recommed piping these rather than spreading with a knife.  These were absolutely delicious, it didn’t take long at all for these to disappear! 

Red Velvet Whoopie Pies

Ingredients:
For the cookies-

2 Cups all purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Cup butter, softened
1 Cup packed brown sugar
1 Egg
1 Teaspoon vanilla
1/2 Cup buttermilk
1 1-oz bottle red food coloring (2 Tablespoons)

For the filling-

8 ounces cream cheese frosting
5 Tablespoons unsalted butter, softened
2 Teaspoons vanilla extract
2 1/2 Cups confectioner’s sugar, sifted

Directions:
For the cookies-

Preheat oven to 375. 

Line a baking sheet with parchment paper or silicone baking mat.  Set aside.

In a medium bowl combine the flour, cocoa powder, baking soda, and salt.  Whisk ingredients together and set aside.

Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 30 seconds.  Add the brown sugar and mix until incorporated and fluffy.  Beat in the eggs and vanilla until combined.  Add the flour mixture and buttermilk; alternating from flour to buttermilk, beating well after each addition.  Stir in the food coloring until batter is completely red.

Place the batter in a piping bag fitted with a round tip and pipe the desired shape on the prepared baking sheet.  Pipe the dough at least 1/2 high.  To ensure each cookie is the same size, cut a template from card stock and trace the desired shape on the parchment paper. 

Bake for 7-9 minutes, or until tops are set.  Cool completely on baking sheets then remove to a flat, clean surface to be filled. 

For the filling-

Cream the cream cheese, butter and vanilla on medium-high speed.  Gradually add the powdered sugar to the cream cheese mixture, beating until combined.  Once all the powdered sugar is added, beat on high until desired consistency is reached.
*To stiffen the icing add a little more powdered sugar 

To fill-

Pair each cookie with a cookie that is similar in size and shape.  Turn one cookie from each pair where the flat side is facing up.  Place the filling in a piping bag fitted with a round tip.  Pipe the frosting on the flat sided cookie from each pair, leaving a clean edge.  Sandwich the cookies together, so the flat sides are facing one another and gently press to expand the filling to the edges.

To store, place cookies in an air tight container and refrigerate.       

Recipe Source: Cookies from Better Homes and Gardens, filling from  Confections of a Foodie Bride who adapted it from The Gourmet Cookbook

Giant Chocolate Chocolate Cookies

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Now this is a cookie!  This type of cookie is not a cookie for just anyone, but for the avid cookie lover and connoisseur.  These cookies weigh in at a whopping 4 ounces and are packed full of creamy chocolate chips which are entwined in a gooey, fudgy cookie.  To acheive maximum enjoyment of this cookie an extra tall glass of icy, cold milk is completely necassary.  For the dessert lover this is the equivalent to a quarter pounder with cheese, you just can’t get much better than a quarter pounder cookie!  Unlike other cookies, it only takes one of these bad boys to quench your dessert and/or chocolate craving.  You could even go as far as putting it on a plate and using a fork; yes it’s that big and a fork could definitely be utilized.

This recipe is a knock off from the famous Levain Bakery.  They are known for making large and over the top desserts but the item that really put them on the map is this giant, chocolate, chocolate cookie.  Does it get any better than being known for such a scrumptious dessert like this?  I think not.  I’ve never had the opportunity to try one of their cookies first hand, but if these knock off’s are anywhere close to the real thing I would be in pure cookie heaven sinking my teeth into one of their cookies.

Just one more thing about this cookie and the difference between this cookie and every other cookie, even though I could talk about this cookie all day long…yes, it’s that good!  This dough is different than any other dough I’ve ever made.  You start off by mixing the dough just like any other cookie, but the dough soon becomes very thick, and this is where it differs from others.  Instead of adding the chocolate chips and stirring with a spoon, it’s actually necassary to knead the dough to ensure the chocolate is dispursed evenly throughout so that each and every bite is a perfectly portioned ratio of ooey gooeyness and chocolate chips.  As with any cookie, it the best when consumed straight from the oven but if you don’t have the luxury of baking one every time your chocolate craving hits, just put it in the microwave for about 10 seconds (which is just long enough to pour a big glass of milk) and enjoy!

Giant Chocolate Chocolate Cookies

Ingredients:
1 Cup (2 sticks) cold, unsalted butter, cubed
1 1/4 Cups granulated sugar
2 Eggs, room temperature
1/2 Cup good quality dark cocoa powder
2 1/4 Cups all purpose flour
1/4 Teaspoon kosher salt
1 Teaspoon baking powder
2 1/2 Cups semi-sweet chocolate chips
Directions:
Preheat oven to 350.
Line a baking sheet with parchment paper or a silicone baking sheet.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.  Add the eggs, one at a time, and blend completely.  Mix in the cocoa powder until well blended.  Add the salt, baking powder and flour slowly and mix until well blended.  Fold in the chocolate chips using a spatula.  Transfer the dough to a clean work surface and knead briefly to ensure all ingredients are completely and even combined.
Divide the dough into 12, 4-ounce portions (Yes, I weighed each of them). Form each portion into a ball, slightly flatten each ball to form a round disc.  Place each cookie on the prepared cookie sheet, leaving a space between each cookie.  
Bake for 16-20 minutes.  Leave on baking sheet, to cool, for 5-10 minutes and then transfer to a wire rack to continue cooling.  Enjoy one immediately, while still warm, with a cool glass of milk.     
Recipe Source: My Baking Addiction who adapted it from Parsley, Sage, Desserts, and Line Drives

Daring Bakers February Challenge- Vanilla Panna Cotta

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The February 2011 Daring Bakers’ challenge was hosted by Mallory from  A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
I was so excited when I saw this month’s challenge.  One reason being that I had just seen Giada making her florentine cookies; they looked absolutely delicious, so pretty and delicate and there wasn’t a lot to the process.  It is one of those simple cookies that can be enjoyed by itself or dressed up a little by making a sandwich cookie with a chocolate filling.  These were so good and a great alternative to the everyday, ordinary cookie; not that I don’t love a great tasting cookie! 

The panna cotta was equally delicious.  This is a great way to dress up your after dinner dessert and a lighter alternative to a cake or some other heavy dessert.  This was light, refreshing and cool.  I loved the fact that this can be served as plain vanilla panna cotta but it can also be spiced up by adding fresh fruit on top or layering a flavored gelee inbetween layers of panna cotta.   
Individually the cookies and panna cotta are wonderful, pair them together and you have an over the top, restaurant worthy dessert.  I had so much fun with this challenge, I can’t wait to make other variations of the panna cotta/gelee recipes.
Vanilla Panna Cotta
Ingredients:
1 Cup whole milk

1 Tablespoon unflavored powdered gelatin
3 Cups whipping cream
1/3 Cup honey
1 Tablespoon granulated sugar
Pinch of salt

Directions:

Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.  Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (whisk it a few times at this stage).

Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.  Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

Refrigerate at least 6 hours or overnight. Add garnishes and serve. 
 
Coffee Gelee
 
Ingredients:

2 Cups good quality brewed coffee
1/4 Cup hot water + 2 tablespoons cold water
1/2 Cup granulated sugar
1½ Teaspoons unflavored powdered gelatin
2 Teaspoons vanilla extract

Directions:

Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.  Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.  Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved.

If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.

Nestle Florentine Cookies

Ingredients:

2/3 Cup unsalted butter
2 Cups quick oats
1 Cup granulated sugar
2/3 Cup all purpose flour
1/4 Cup dark corn syrup
1/4 Cup whole milk
1 Teaspoon vanilla extract
Pinch of salt
1½ Cups dark or milk chocolate

Directions:

Preheat oven to moderately hot 375°F.

Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat.  To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.  Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl).  Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).  Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 – 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Recipe Source:
Vanilla Panna Cotta- Giada De Laurentiis, Food Network
Coffee Gelee- Gourmet Magazine
Nestle Florentine Cookies- “ Nestle Classic Cookbook”, and Very Best Baking.

Blueberry Lemon Cupcakes with POM Buttercream Frosting

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In honor of Heart Health Month and Valentine’s the people at POM Wonderful are holding a cupcake contest.  When I heard about this I was all in!  I love experimenting with new flavors and I love cupcakes, for me, this was a win win situation.  I get to try a new product, well new to me, and I get to make cupcakes!  Why not enter?  Not only would I have a sweet treat to enjoy and share for Valentine’s but POM offered to donate $1.00 to the American Heart Society for every recipe entered.
When I came across this contest I was so excited; the hardest part was deciding what kind of cupcake to make.  I had countless for different flavor combinations; some including chocolate while others included lighter flavors such as lemon and blueberries.  I decided to make a recipe with a lighter tasting recipe to compliment the POM buttercream frosting.  This cupcake is wonderful alternative for dessert since there is so much chocolate during the month of February, you can’t have Valentine’s without chocolate!  The cupcake was light and fluffy and full of flavor; the sweetness of the blueberries and sharp, tartness of the lemon topped off by the buttercream with a hint of sharp pomegranite flavor, absolutely delicious.  This is a dessert that hits every sense on your palette and leaves completely satisfied…except for the fact that you could continue eating until there are absolutely no cupcakes left!  Isn’t that the problem with every dessert though, it’s just so good that you don’t want to stop eating?  That’s why they say eat dessert first!  This is one dessert you don’t have to feel guilty about because it’s got fruit, so it’s completely healthy and good for you, just like drinking a diet coke cancels all the fast and calories from eating a Big Mac with large fries…haha!
The POM Wonderful, pomegranite concentrate, was wonderful.  I tested it by itself and the flavor was absolutely wonderful.  I have also visited their website to get ideas for more recipes to use this product, I can’t wait to use this in savory dishes.  I know this will add tons of flavor, without all the work, and result in a wonderful dish.  This is a great way to add more flavor and a different flavor to your meal without a lot of added expense.  I know I’m always looking for new ways to add flavor and I have definitely found a product that does just that. 

Blueberry Lemon Cupcakes with POM Buttercream Frosting

Ingredients:


For the cupcakes-

1 1/2 Cup cake flour
1/4 Teaspoon baking soda
1 1/2 Cup sugar
1/4 Teaspoon salt
6 Tablespoons butter, room temperature
1 Medium egg
2/3 Cup + 2 tablespoons buttermilk
3 Teaspoons lemon zest
3 1/2 Tablespoons lemon juice
1/2 Teaspoon vanilla
1 Cup blueberries*

POM Buttercream Frosting-

2 Sticks butter, room temperature
3 Cups powdered sugar
1/4 Teaspoon lemon zest
4 Tablespoons POM concentrate

*To ensure the berries stay whole and do not discolor the batter, place them in the freezer for 30 minutes to an hour.  This will ensure they stay whole while stirring them into the batter.

Directions:

For the cupcake-

Preheat oven to 350.

Combine flour, baking soda, and salt in a bowl; whisk and set aside.

Place butter in a bowl of a stand mixer, using the paddle attachment beat the butter for 30 seconds on medium-high. Add the sugar and beat until creamed, about 1 minute. Add the egg, lemon zest, and vanilla and mix until incorporated. Alternate the dry ingredients and buttermilk, starting with the dry ingredients and ending with the buttermilk. Once ingredients are incorporated remove batter from the mixer and add the blueberries and gently stir the berries in.

Spoon 1/4 cup of the batter into each cupcake liner. Bake for 20-25 minutes. Remove and place on cooling rack, let cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer, fit the mixer with the whisk attachment and beat the butter for 30 seconds on medium-high. Add the lemon zest, powdered sugar and POM concentrate and whisk on medium-high until all ingredients are incorporated and until fluffy.

Place in a piping bag and frost cupcakes as desired.

Product disclosure:I was contacted by Kristen from POM Wonderful, who asked if I would be intersted in in having a bottle of POM Wonderful, pomegranite juice concentrate, to try for myself.  Since I have been interested in this product for quite sometime, and since I love pomegranite, I knew this would be a wonderful opportunity to take advantage of.  I received a bottle of POM Wonderful for free, in exchange I amy trying/testing the product in many recipes and writing my own recipes including this product. 

Recipe Source: A Lynsey Original

POM Wonderful Cupcake Contest

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Happy Valentines everyone!
In honor of Valentine’s and American Heart Month, POM Wonderful hosted a cupcake contest.  February is not only the month of love but it’s also the month to promote heart health, and there’s no better month to love our hearts than the we celebrate love.  This contest by POM is a great way to paint the web red to promote Heart Month and a fun way to get bakers and cooks involved. 

Please go to http://www.pomwonderful.com/ or click the button above to cast your vote.  All of your votes will be greatly appreciated.  Voting goes on now through February 28th.  My cupcake is the Blueberry Lemon Cupcake with POM Buttercream Frosting.

                                                      

Spinach Artichoke Mac and Cheese

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I love spinach artichoke dip; it’s one of my favorites.  What’s not to love about it; spinach, artichoke and ooey gooey cheese!  I also love macaroni and cheese! But really, who doesn’t?  How can you not love pasta with tons of melted cheese?  It’s comfort food at it’s finest.  When I saw this recipe I knew I HAD to make it.  It takes two of my favorite foods and combines them.  With this combination how could you possibly go wrong? What’s not to love?   

Although I could fill up on an entire bowl of spinach artichoke dip, it’s nice to know there’s an alternative to quench my craving for this dip but in a more filling meal.  This mac and cheese was delicious.  It was so rich and cheesy, hearty and so satisfying; this truly is comfort food at it’s finest.  The addition of chicken makes this meal the ultimate “one pot” meal, perfect for week nights.  Although it’s the perfect addition to your week night meal plan, it would also be a wonderful dish to serve for a special occassion or for guests.

Spinach Artichoke Mac and Cheese

Ingredients:
Spinach on Foodista

1 Pound whole wheat penne pasta
2 Tablespoons olive oil
3 Tablespoons butter
1 Medium onion, finely chopped
3 Clove garlic, finely chopped or grated
3 Tablespoons flour
1/2 Cup white wine
2 1/2 Cups milk
1/4 Teaspoon (or to taste) freshly grated nutmeg
1 10oz box frozen spinach, defrosted and wrung dry
1 10oz box frozen artichokes, defrosted and wrung dry *
Black pepper
1 1/2 Cups Parmisan cheese, shredded
1 1/2 Cups Fontina cheese, shredded
1 Rotisserie chicken, skinned and deboned

*I used 2 cans of arthichokes, drained well

Directions:

Bring a large pot of water to a boil, salt the water and add the pasta.  Cook the past until al dente.

While the water comes to a boil, place a pan over medium heat and add olive oil and butter.  Add the onions and garlic and cook until very soft, about 10 minutes.  Heat the broiler and place the rack in the center.

Turn the heat up under the veggies and add the flour, cook for about 1 minute and then add the wine.  Stir the ingredients and cook for another minute, or until the alcohol cooks off.  Whisk the milk into the pan and bring to a bubble.  Add the nutmeg, spinach, artichokes, chicken, salt and pepper to the sauce and simmer until thickened, about 2 to 3 minutes.  Add 1 cup of each cheese to the sauce and stir until melted. 

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish ( I used a 9×13 pan).  Sprinkle the remaining cheeses over the top and bake for 30 minutes, until cheese is melted and the top is golden brown.

Recipe Source: Adapted from Rachael Ray,  Rachael Ray Show

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