Someone recently commented on my mini-muffin pan. They thought it was really cute, but wondered what I use it for. I have a few things I make with the pan, including the mini-quiche and peanut butter cup cookies that are both on this blog. This recipe is another great use for my mini-muffin pan. I recently made these for the first time in quite awhile, and I'd forgotten how much I like them. These take a little time, but they're pretty simple, and look just a little fancy. (I can't say I use the word fancy very often, but no other word seemed to fit just then.) This is actually a Pampered Chef recipe, introduced to me by a friend at work.
Tuxedo Brownie Cups
1 package (19-21 oz.) fudge brownie mix AND ingredients to make cake-like brownies (I am typically a fan of fudge-like brownies, but I've tried both, and these are definitely easier to work with if you follow the directions and make the cake-like recipe)
2 squares (1 oz. each) white chocolate for baking
2 Tbsp. milk
1 package (8 oz.) cream cheese, softened (I use 1/3 less fat, and they still taste great)
1/4 c. powdered sugar
1 c. frozen whipped topping, thawed (The last time I made these I used real whipped cream because that's what I had, and I think I liked it even better, but either works)
1 pint small strawberries, sliced Orange zest, mint leaves, and/or melted chocolate (Optional. I use melted chocolate.)
1. Preheat oven to 325 degrees. Spray cups of mini-muffin pan with nonstick cooking spray for baking (Pam with flour). You can also use mini-muffin cups if you prefer. Prepare brownie mix according to package directions for cake-like brownies. Fill each muffin cup 2/3 full. (My small cookie scoop is the perfect size for scooping up the batter.) Bake 14 minutes or until edges are set. Do not over bake.
2. Remove pan to cooling rack. (Or the top of your stove, like I do. I have to make a confession; I don't own cooling racks. It's a little ridiculous, I should probably buy one, but for now, I just go without.) Immediately press tops of brownies to make indentations. (A rounded teaspoon works well for this.) Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray again with cooking spray, and repeat baking with remaining batter.
3. Microwave white chocolate and milk in the microwave, uncovered, on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping (or whipped cream).
4. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries thinly, and arrange on top of filled brownie cups. Garnish with orange zest and mint leaves or drizzle with melted chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving. Makes 4 dozen
Monday, March 21, 2011
Saturday, March 5, 2011
Turkey (or sausage or beef) and Artichoke Stuffed Shells
My friend Barb from work shared this one with me. (I have several of her recipes, and they are great!) I made a couple of slight alterations to suit our personal tastes. This made a lot...I was able to fill two 8x11 baking dishes, so I served one and froze one for later.
Turkey and Artichoke Stuffed Shells
One 12 oz. box jumbo pasta shells
3 Tbsp. olive oil
1/2 large yellow onion - chopped (about 1 cup)
3 cloves garlic - chopped
1 lb. ground turkey (I used ground sausage, and ground beef would also work if you prefer)
1 tsp. kosher salt
1/2 tsp. black pepper
One 8-10 oz. package frozen artichoke hearts, thawed (Every once in awhile I have a hard time finding frozen artichoke hearts. You could use canned, but don't use marinated.)
One 15 oz. container ricotta cheese (I used 1/2 cottage cheese because my husband prefers this)
3/4 c. grated Parmesan cheese
2 eggs, slightly beaten
1/4 c. chopped fresh basil
2 Tbsp. chopped fresh flat-leaf parsley
5 c. Arrabbiata sauce (recipe follows)
(I also used most of a bottle of Bertolli's alfredo sauce, I'll explain below)
1 1/2 c. grated mozzarella cheese (about 5 oz.)
Cook pasta according to package directions, until tender but still quite firm. Drain pasta. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper and continue to cook, until the meat is cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl, combine the cooled turkey mixture with the ricotta cheese (and cottage cheese if desired), Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
Cover the bottom of a 13x9 baking dish with 1 cup of the Arrabbiata sauce. (I used Alfredo sauce on the bottom of the pan, and the Arrabbiata sauce on top. My husband likes a little cream-based sauce mixed in with a tomato based sauce, so this gave a little of each.)
Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle the remaining Arrabbiata sauce over the shells, top with the grated mozzarella. Bake for 20 minutes until shells are warmed through and cheese is beginning to brown. (Can freeze for up to one month; however, you'll need to cook it for 60 minutes if frozen.)
Arrabbiata Sauce
2 Tbsp. olive oil
6 oz. pancetta, coarsely chopped (similar to bacon but no grease when cooked)
2 tsp. crushed red pepper flakes (I reduced this a little, because I'll admit I'm a wimp when it comes to spicy food)
2 cloves garlic, crushed
5 c. marinara sauce (from a jar)
Saute pancetta in olive oil until golden brown, about 5 minutes. Add garlic and saute one minute. Add marinara sauce and red pepper flakes. Bring to a simmer; remove from heat and let cool until ready to serve (or use in recipe above).
Turkey and Artichoke Stuffed Shells
One 12 oz. box jumbo pasta shells
3 Tbsp. olive oil
1/2 large yellow onion - chopped (about 1 cup)
3 cloves garlic - chopped
1 lb. ground turkey (I used ground sausage, and ground beef would also work if you prefer)
1 tsp. kosher salt
1/2 tsp. black pepper
One 8-10 oz. package frozen artichoke hearts, thawed (Every once in awhile I have a hard time finding frozen artichoke hearts. You could use canned, but don't use marinated.)
One 15 oz. container ricotta cheese (I used 1/2 cottage cheese because my husband prefers this)
3/4 c. grated Parmesan cheese
2 eggs, slightly beaten
1/4 c. chopped fresh basil
2 Tbsp. chopped fresh flat-leaf parsley
5 c. Arrabbiata sauce (recipe follows)
(I also used most of a bottle of Bertolli's alfredo sauce, I'll explain below)
1 1/2 c. grated mozzarella cheese (about 5 oz.)
Cook pasta according to package directions, until tender but still quite firm. Drain pasta. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper and continue to cook, until the meat is cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl, combine the cooled turkey mixture with the ricotta cheese (and cottage cheese if desired), Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
Cover the bottom of a 13x9 baking dish with 1 cup of the Arrabbiata sauce. (I used Alfredo sauce on the bottom of the pan, and the Arrabbiata sauce on top. My husband likes a little cream-based sauce mixed in with a tomato based sauce, so this gave a little of each.)
Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle the remaining Arrabbiata sauce over the shells, top with the grated mozzarella. Bake for 20 minutes until shells are warmed through and cheese is beginning to brown. (Can freeze for up to one month; however, you'll need to cook it for 60 minutes if frozen.)
Arrabbiata Sauce
2 Tbsp. olive oil
6 oz. pancetta, coarsely chopped (similar to bacon but no grease when cooked)
2 tsp. crushed red pepper flakes (I reduced this a little, because I'll admit I'm a wimp when it comes to spicy food)
2 cloves garlic, crushed
5 c. marinara sauce (from a jar)
Saute pancetta in olive oil until golden brown, about 5 minutes. Add garlic and saute one minute. Add marinara sauce and red pepper flakes. Bring to a simmer; remove from heat and let cool until ready to serve (or use in recipe above).
Pumpkin Chocolate Chip Bread
We used to have a patient come to the office where I work who would often bring in treats. She made great treats, so we nearly always asked her for the recipes. She started automatically bringing a copy of the recipe in with her treats after awhile, knowing she would be asked to bring it in later anyway.
This is my most used of her recipes. It's sweet enough to be a dessert, but if I use the rule that says it's good for you if there's a veggie in it, I feel less guilty eating it.
The recipe makes 2 regular size loaves, but can also make 6 mini loaves.
Pumpkin Chocolate Chip Bread
2 c. pumpkin
4 eggs
1 c. oil
3/4 c. water
3 1/2 c. flour
3 c. sugar
1 Tbsp. pumpkin pie spice
2 tsp. baking soda
1 t/2 tsp. salt
1 c. chocolate chips
Combine pumpkin, eggs, oil, and water and mix well. Mix dry ingredients together and add to pumpkin mixture. Stir in chocolate chips. Pour into two greased and floured loaf pans. Bake one hour and 10 minutes at 350 degrees.
This is my most used of her recipes. It's sweet enough to be a dessert, but if I use the rule that says it's good for you if there's a veggie in it, I feel less guilty eating it.
The recipe makes 2 regular size loaves, but can also make 6 mini loaves.
Pumpkin Chocolate Chip Bread
2 c. pumpkin
4 eggs
1 c. oil
3/4 c. water
3 1/2 c. flour
3 c. sugar
1 Tbsp. pumpkin pie spice
2 tsp. baking soda
1 t/2 tsp. salt
1 c. chocolate chips
Combine pumpkin, eggs, oil, and water and mix well. Mix dry ingredients together and add to pumpkin mixture. Stir in chocolate chips. Pour into two greased and floured loaf pans. Bake one hour and 10 minutes at 350 degrees.
Summer Spaghetti
This is a great light dinner. This is a good one for me to make when my husband is out of town, since he's not a big fan of tomatoes (and this is full of them), plus it can't be a real dinner for him since there's no meat, right?
This one comes from the Lion House International Recipes cookbook. Someone gave it to use for our wedding. I actually hadn't tried this recipe until my sister-in-law Haruka mentioned she really liked it. It's quick and easy, and delicious!
Summer Spaghetti
6 very ripe tomatoes
boiling water
1 package (16 oz.) spaghetti noodles (I prefer angel hair, but you can use whatever you like best)
2 Tbsp. butter
1 tsp. salt
1 tsp. basil (I prefer this with fresh basil. I use more than 1 tsp. if I use fresh.)
1/2 tsp. pepper
1/4 c. lemon juice
2 Tbsp. fresh snipped parsley
2 cloves garlic, minced
3 Tbsp. olive oil
Dip tomatoes in boiling water for 15 seconds. Peel off skins while hot. Dice tomatoes, put them in a strainer, and place them over a bowl to drain. Allow to cool about 1 hour. (That's in the original recipe. I don't mind at all having skins on my tomatoes, and I like the fresh flavor of uncooked tomatoes, so I just dice the tomatoes while the pasta is cooking and skip the rest of this paragraph.)
Cook noodles in a large saucepan according to package directions, until just tender. Drain noodles and return to saucepan. Top with butter. Add salt, basil, pepper, lemon juice, parsley, garlic, and olive oil; blend well. Toss in tomatoes. (I heat and stir for just a minute to warm the tomatoes since I don't heat them ahead of time.) Serve immediately. Serves 8.
This one comes from the Lion House International Recipes cookbook. Someone gave it to use for our wedding. I actually hadn't tried this recipe until my sister-in-law Haruka mentioned she really liked it. It's quick and easy, and delicious!
Summer Spaghetti
6 very ripe tomatoes
boiling water
1 package (16 oz.) spaghetti noodles (I prefer angel hair, but you can use whatever you like best)
2 Tbsp. butter
1 tsp. salt
1 tsp. basil (I prefer this with fresh basil. I use more than 1 tsp. if I use fresh.)
1/2 tsp. pepper
1/4 c. lemon juice
2 Tbsp. fresh snipped parsley
2 cloves garlic, minced
3 Tbsp. olive oil
Dip tomatoes in boiling water for 15 seconds. Peel off skins while hot. Dice tomatoes, put them in a strainer, and place them over a bowl to drain. Allow to cool about 1 hour. (That's in the original recipe. I don't mind at all having skins on my tomatoes, and I like the fresh flavor of uncooked tomatoes, so I just dice the tomatoes while the pasta is cooking and skip the rest of this paragraph.)
Cook noodles in a large saucepan according to package directions, until just tender. Drain noodles and return to saucepan. Top with butter. Add salt, basil, pepper, lemon juice, parsley, garlic, and olive oil; blend well. Toss in tomatoes. (I heat and stir for just a minute to warm the tomatoes since I don't heat them ahead of time.) Serve immediately. Serves 8.
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