Wednesday, March 14, 2012

Taco Soup

A hearty soup, perfect for winter. I got the idea from work... but I'm a meat-eater so this recipe uses the good stuff. :-) No soy crumbles here! Also a good alternative to a traditional chili if you're sick of the same 'ole! Super easy, filling, and well-rounded meal you can throw in the crock pot before work!

Taco Soup via Food Network:

Mexican Rice

Not Spanish rice... but Mexican rice, via Eva Longoria. Who knew she could cook?! I bought her cookbook awhile back and so far the things I have tried out of it have been good. This was a good accompanamient to my chicken enchiladas, a classic side. I would prefer a little more fluffy, less sticky, next time. Need to work on that textural aspect! I did leave out the chicken, there was plenty of chicken in my enchiladas that went with this. In my opinion, the best Mexican/Spanish rice is Cuca's in Redlands... preferably the downtown Redlands one. The most light and fluffy. It tastes like the use a peanut oil, maybe we will try that next time.  :-)

Mexican Rice via Eva's Kitchen:

Wednesday, February 15, 2012

Sopapilla Cheesecake Pie

This was my Superbowl contribution to the potluck spread. It was delicious! So easy to make. Put this together quickly in the morning, let it cool all day, and took it to the party at 3ish. It was even better at a cooler room temperature after it sat for awhile. Big hit!

Sopapilla Cheesecake Pie via All Recipes:

Monday, February 6, 2012

Nutmeg Maple Butter Cookies

Made these instead of the traditional sugar cookie this week for my work Christmas party. They're more of a crisper shortbread as opposed to the regular sugar cookie. DELICIOUS! Big hit at the Christmas party. I would definitely made a double batch if you are entertaining a large crew. You can never go wrong with Smitten Kitchen. :-) Merry Christmas!

Nutmeg Maple Butter Cookies via Smitten Kitchen:

Sunday, November 27, 2011

Dr. Chung's Salty Sweets!

Search no further for the ultimate chocolate chip cookie recipe! This is my new-found favorite thanks to one of the docs at work that spoils us with these sometimes. The neverending chocolate chip cookie quest has come to an end. I LOVE salty/sweet! The recipe calls for sea salt, I used fleur de sel which also worked great. Any coarse, flaky salt should do the trick!

Dr. Chung's Salty Sweets via Dr. Chung:

2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla
3 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 ounces chocolate (with a serrated knife, cut chocolate into rougly 1/2-inch chunks)
sea salt

Preheat oven to 350 F. Set rack in the middle of the oven. Cream the butter and the sugars on medium-high speed until light, 4-5 minutes. Scrape down the sides of the bowl a couple of times during the process. Continue mixing while adding the eggs one at a time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda, and salt in another bowl. Mix with a whisk. With the machine on low, slowly add almost all the flour. Reserve just a bit of the mixture. Remove the bowl from the mixer and add the last but of the flour along with the chocolate. Stir with a spatula just until combined.

Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie. Do not crowd them. There is no need to press the dough down. Sprinkle each mound with a bit of sea salt.

Bake sheets, one at a time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes. Do not overbake! Remove sheet from oven and allow to sit undisturbed for 2 minutes. Then carefully transfer cookies to a cooling rack, Repeat with remaining sheets.

Monday, November 14, 2011

Chocolate Chip Macadamia Nut Cookies with Fleur de Sel

These are REALLY good! I've noticed a lot of people are not as keen on this whole sweet/salty concept as I seem to be... but I have to say, the salt makes ALL the difference! And yes, I did use fleur de sel. And yes, it did cost $10 for salt. And yes, I did go to three stores before I found it. (Thank you Whole Foods.) And YES, it makes ALL the difference. Don't skimp on the salt! These cookies are AMAZE!

Chocolate Chip Macadamia Nut Cookies with Fleur de Sel via Orangette:

Saturday, November 12, 2011

Red Velvet Sheet Cake

I really should call this my Pink Velvet Sheet Cake... because that is what happens when you are running low on food coloring. The taste was all the same, but I really do love that deep, red color that normally comes along with a decent red velvet. This was also the first time I have tried a red velvet sans cream cheese frosting. This one is a little less traditional in that it uses more of a classic buttercream. But that's what Ree told me to do, so I tried it out! It does work. I have yet to be disappointed by the Pioneer Woman! 

Red Velvet Sheet Cake via the Pioneer Woman: