I’ve made (or tried to make) a bunch of things recently and some turned ok… recap time!
Mini Cinnamon Sugar Popovers
- makes 25-30 mini popovers
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups milk, at room temperature
- 2 large eggs, at room temperature
- 5 tablespoon unsalted butter, melted
- 1/3 cup granulated sugar + 1/2 teaspoon cinnamon mixed together for pan & topping
- Position and oven rack in the lower third of the oven. Preheat to 450 degrees F.
- Brush a mini muffin tin with melted butter, then sprinkle cinnamon sugar in each tin.
- In a large bowl, whisk together flour, sugar, salt and cinnamon until no lump remain. In a large measuring cup, mix milk, eggs, and 2 tablespoons butter, and stir into dry ingredients until just combined. A few lumps may remain but resist the urge to stir until smooth.
- Pour batter into mini muffin tins within 1/4 inch of the rim. Sprinkle more cinnamon sugar on top.
- Bake for 10 minutes. Do not open the oven! After 10 minutes, reduce the heat to 350 degrees F and bake until golden brown and puffed – about 8-10 minutes.
- Remove from oven and let cool for 3-5 minutes. Brush or drizzle with the remaining melted butter, then cover in more cinnamon sugar. Serve immediately.
* These didn’t turn out right because I didn’t have a mini-muffin pan.*
30 Minute Baked Chicken Penne
- YIELD: SERVES 2-4
- TOTAL TIME: 35 MINUTES
- 1/2 pound whole wheat penne
- 2 tablespoons olive oil
- 1/2 red onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper chopped
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 2 (14 ounce) cans diced tomatoes
- 1/4 cup cream
- 1/4 cup freshly grated parmesan cheese
- 1/3 cup freshly grated mozzarella cheese
- Preheat oven to 375 degrees F. Bring water to a boil and prepare pasta according to directions. Cut chicken into 1-inch cubes and season with salt, pepper, paprika and basil.
- Heat a large skillet over medium heat and add olive oil. Stir in onions and peppers with a pinch of salt, cooking for 5 minutes until soft. Add in garlic and stir. Increase heat to medium-high and add chicken in a single layer. Cook for 5-6 minutes until browned, then flip and cook for 5-6 minutes more. Stir in diced tomatoes, cream and parmesan cheese, mixing well to combine. Stir in penne.
- Transfer mixture to a baking dish and top with mozzarella. Bake for 10-15 minutes, just until cheese is melted and pasta is warmed through. Serve immediately with extra cheese for grating.
Loaded Chocolate Bourbon Fudge
- YIELD: MAKES ONE 8X8 PAN, ABOUT 16-20 PIECES OF FUDGE
- TOTAL TIME: 1 HOUR
- 20 ounces semi-sweet chocolate, chopped
- 1 (15-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3-4 tablespoons bourbon
- 10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
- 3/4 cup chocolate toffee pieces, like Heath toffee chips
- 1/2 cup milk chocolate chips
- 4 ounces milk chocolate, melted
- Spray an 8×8 pan with non-stick spray.
- Add semi-sweet chocolate to a double boiler, and melt completely. One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring with a large spatula until mixed. The chocolate will be thick. Begin in stir in bourbon 1 tablespoon at a time – mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Don’t worry about the top looking pretty because we are going to cover it up. Just spread it evenly. Place in the fridge for 10 minutes to set.
- Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces. Take remaining milk chocolate and drizzle it over the top to set some of the loose candy. You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top. Let set in the fridge for 30 minutes or so.
- When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.
- Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth.
Triple Threat Chocolate Fudge Peanut Butter Cookies
- makes 30-40 cookies
- 1 cup butter, at room temperature
- 1/2 cup peanut butter
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 cup dark cocoa powder (I use Hershey’s Special Dark)
- 1 heaping teaspoon of baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, melted
- 1 cup milk chocolate chips
- Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Add in melted semi-sweet chocolate and mix until just combined.
- Fold in chocolate chips. Refrigerate dough for 4-6 hours. When ready to bake, preheat oven to 350 degrees. Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet.
- Bake at 350 for 10-12 minutes.
Baked Potato Soup With Bacon, Green Onion & Cheddar
- Makes 10-12 servings (depending on how hungry you are!)
- If you don’t have them already prepared, bake the potatoes and fry the bacon before starting this recipe.
- 2 sticks (1 cup/16 tablespoons) unsalted butter
- 1 cup all-purpose flour
- 8 cups whole milk
- 5 large potatoes, baked and cubed (peeled, if desired)
- 2 pounds bacon, cooked and crumbled (about 2 cups)
- 3 cups shredded cheddar cheese
- 2 cups sour cream
- 1 bunch green onions, thinly sliced
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 clove garlic, minced (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.
- Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn’t burn.
- Serve when warm and enjoy!
* Next time I won’t bake the potatoes first. *
I’ve also taken to cooking up chicken with various things like tomatoes, sauce, penne, cheeses, spinach, etc. It’s fun!
Most recipes here are from How Sweet It Is.