Caramelized Onion Dip

Part of the Super Bowl spread this year was a caramelized onion dip with a dash of sass, as a previous blogger said. I really enjoyed this dip, so did Stuart. He got mad at me when I ate the last of it. You snooze you loose, buddy. :P
I hope you enjoy it too. It takes a little bit of time because caramelizing onions is a process, but it is worth it.

Caramelized Onion Dip

Ingredients:
2 large yellow onions
2 large shallots
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme (stems removed)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise

Directions:
* This recipe calls for shallots. I didn't have any, so I just used onions instead and it turned out great.

1. Cut the onions and shallots in quarters and slice into thin strips.
2. Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
3. Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized. About 10 minutes before they are done add the thyme.

4. Remove onions from pan and let cool.
5. Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.
6. Add the onions. Season with salt and pepper to taste.

7. Serve at room temperature with chips (or a spoon!).

Adapted from A Dash of Sass

Chocolate Mint Cake

OK, so it's been a while since I last posted and I was hoping my next post would be something out of the ordinary, but I felt like making a cake. Nothing too crazy, but a different take on the regular chocolate cake. I enjoyed it and so did my husband. I hope you do too. It's rich and tasty.  We ended up finishing it by taking 2 bites at a time, (Probably too many times per day.) but it was quickly devoured. 

Chocolate Mint Cake 

Ingredients:

for the cake

1/2 cup boiling water

1 cup sugar

3/4 cup + 2 tablespoons (or 1 cup minus 2 tablespoons) flour

1/4 cup + 2 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup chopped andes mints (about 16 mints)

for the buttercream

1/2 cup (1 stick) unsalted butter, room temperature

2 3/4 cups powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon mint extract

1/4 cup milk 

green food coloring

This recipe makes a four layer 6" cake or a two layer 8" cake. I made the 8". 

1. preheat your oven to 350F. grease and flour - or line with parchment - two 6 inch cake pans. set aside.
2. to make the cake, bring the water to a boil. while the water is heating, mix the sugar, flour, cocoa powder, baking soda, baking powder, and salt. add the egg, milk, oil, and vanilla, and mix until combined. mix in the boiling water and the andes mints.
3. divide the batter equally between the two pans. bake for about 23 minutes, or until a toothpick comes out clean. cook in the pan for a few minutes before turning out on a wire rack to cool completely.
4. while the cake cools, make the buttercream. combine the butter, sugar, vanilla, and mint and mix until combined. slowly add the milk, a tablespoon at a time, until your buttercream is the consistency you want. beat for about a minute. add green food coloring, if you like, and be sure to mix well to ensure the color is evenly distributed.
5. to make a four layer cake, cut each of the layers in half. place bottom layer on serving plate, top with about a third of a cup of icing, top with the next layer. repeat until the cake is built. spread a thin layer of icing over the cake and refrigerate for 15 minutes. ice with the remaining frosting. top with more chopped andes mints or nuts.

I will say that this recipe will likely cause your cake to sag, not fall, but sag at higher elevations. So just don't be surprised if that happens. Cover the sagging with a little extra frosting and you are good to go. Plus it'll be a nice little surprise when you get that big bite of buttercream frosting, my favorite. 

Adapted from Kitchen Trial and Error

White Lasagna Casserole

So I've been seeing alot of recipes lately that are pasta dishes with white sauces. I found a super simple and quick weeknight dish that mimics lasagna, but slightly different. I really enjoyed this dish and would totally make it again.

If you are looking for something quick and tasty, this is it. It was ready in 45 min and total prep time was 15min. So on those nights when you really don't have time, this is the meal you should make. Throw together a salad while it is cooking and you are set! Enjoy!

Recipe adapted from http://www.navywifecook.com/2012/08/baked-spasanga.html.

White Lasagna Casserole

Ingredients
egg noodles, cooked (16 oz)
shredded mozzarella cheese (8oz)
8 oz ricotta cheese
6oz sour cream
3/4 cup half-and-half
1/2 cup grated parmesan cheese, divided
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon salt
1 jar spaghetti sauce (24 oz), or your favorite tomato sauce
1 lb ground beef (Optional)

Directions

1. Heat oven to 350 degrees. Cook noodles according to package directions, drain.
2. In medium bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add noodles and toss until well coated.
3. Pour noodle mixture into a greased 9x13 pan. Top noodles with remaining Parmesan cheese. Cover dish and bake 25 minutes. Remove cover and cook an additional 5 minutes.
4. While pasta is baking, prepare meat sauce. Brown ground beef/meat in large skillet. Drain. Add spaghetti sauce and simmer.
5. Remove pasta from oven. Cut into squares and top with sauce.

Nutella Cookie Cups

Well it is the weekend and I have no sweets in my house. I am always seeing recipes that include Nutella and I thought I'd try one of them. I picked one that is easy and quick. I like them. There is something about the cookie part that reminds me of another food and I cannot place what it is. If you try this recipe and figure it out, let me know. I hope you enjoy!!!

 

Recipe Adapted from http://www.justputzing.com/2012/08/nutella-buttercream-cookie-cups.html

 

NUTELLA COOKIE CUPS

 

 

Ingredients:

(Cookie cups)

• 1 stick butter (softened)
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 tbsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Sliced strawberries, raspberries, or other fruit (optional)

(Buttercream)

• 1/3 cup Nutella
• 1 cup powdered sugar
• 1/2 stick butter, softened

Directions:

1. Preheat oven to 350 degrees. Grease a mini muffin tin.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Add eggs and vanilla and stir until fully incorporated.
4. Add dry ingredients and mix well.
5. Allow dough to chill for 30 minutes, then roll it into 1.5-2 inch balls.
6. Drop balls of dough into each cup of the mini muffin tin and bake for 10 minutes, or until golden brown.

1. Remove cookies from the oven and immediately press into the poofy centers of each cookie with the bottom of a shot glass, creating a cup/well. Allow cookie cups to sit for 5 minutes, then pop them out of the tin and onto cooling racks.

1. In a medium bowl, cream together 1 stick butter, powdered sugar, and Nutella. Add more Nutella based on taste, if desired.
2. Spoon Nutella buttercream into the center of each cookie.
   ** The dough makes over 3 dozen cookies, and the frosting should be enough for at least 2 dozen…I deliberately made less frosting than I would need, b/c I really wanted an excuse to spoon straight Nutella into some of the cups…
3. Gently press a slice of strawberry, a raspberry, or any other fruit into the frosting of each cup.
4. Enjoy immediately!

Maple Oat Scones

Today was a lovely Sunday filled with hiking, taking care of my sick puppy and baking/cooking. First my poor little Basset, Dozer, was sick this AM. I figured it was nothing as dogs on occasion will get sick. I took him for a hike up Red Butte and he got sick again. He hardly had his normal energy. What a bad parent I am. We took it slow on the way down though. Once we got home I was ready to bake and he was ready to sleep.

 As a wedding gift from my coworkers they all pitched in and gave me a KitchenAid mixer. I am loving it. I have never done so much baking.

One of my projects today was Maple Oat Scones. These were surprisingly easy. They had the perfect amount of crispy outside to soft and moist inside. Thanks to food networks Ina Garten for this super easy and quick recipe. Enjoy!

 

INGREDIENTS
Scones

• 1 3/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup quick-cooking oats (or old-fashioned oats)
• 1 tbsp. baking powder
• 3 tbsp. light brown sugar (not packed)
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 lb. (2 sticks) unsalted butter–cold and diced
• 1/4 cup cold buttermilk
• 1/4 cup pure maple syrup
• 2 extra-large eggs, lightly beaten
• 1/4 tsp. vanilla extract
• 1/4 tsp. maple extract
• 1 egg beaten with 1 tbsp. milk or water, for egg wash

Glaze

• 1 1/4 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 tsp. pure vanilla extract

DIRECTIONS
* Preheat oven to 400 degrees F.
* In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, cinnamon and salt.
* Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
*Combine the buttermilk, maple syrup, and eggs and add quickly to the flour mixture. Mix until just blended. The dough may be sticky.

*Dump the dough onto a well-floured surface and be sure it is combined. Flour your hands and pat the dough into a circle until it is about 3/4-inch or 1-inch thick. You should see lumps of butter in the dough. Cut the circle of dough into 8 wedges and place on a baking sheet lined with parchment paper or a silicone mat.

* Brush the tops of the scones with egg wash.

* Bake for 20-25 minutes, until the tops are crisp and the insides are done. Remove from oven and cool for 5 minutes before drizzling with glaze.
* Combine the glaze ingredients. Drizzle onto scones. While glaze is still wet, sprinkle a bit of oats onto the tops for garnish.

Easy Dinner Rolls

Another Sunday project. . . Dinner Rolls. Stuart's Mom, Carolynn, is known for making delicious bread and in particular her rolls. I have yet to be able to watch and learn from her. One of these days we will have to do that as I want to be able to make my husband his favorites rolls. It will take me plenty of practice and I am ready to get started.

In attempt to make Carolynn's rolls, I found a simple recipe for dinner rolls. If what you are looking for is simple, then this is it. They tasted great with butter and homemade strawberry jam. To make savory rolls add some black pepper, garlic, and rosemary to the dough at the same time you add the salt. Enjoy!

Recipe adapted from http://tideandthyme.com/rosemary-black-pepper-dinner-rolls/.

Ingredients:
1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 tablespoon oil (vegetable, canola, or olive) plus more for greasing bowl
1 large egg
3 tablespoons sugar
3 1/4 cups flour
1 teaspoon salt
2 tablespoons melted butter

Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy. Add the oil, egg, sugar, to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.
Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes. Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Grease the bottom and sides of 2 8-inch baking pans. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pans, leaving about half an inch of space between them. If freezing, wrap pan tightly in foil and place in freezer. Thaw and rise for 2 to 2 1/2 hours the day of baking and continue. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.
Preheat oven to 350º. Brush with each pan with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Serve immediately or at room temperature.

Fondue for Three

So I told the "Fam" we were going to have a romantic dinner. So it was decided we would have fondue by candlelight. Sarah had never had fondue and Stuart told her, "Sarah, you haven't lived until you've had fondue."

We went the simple route and a cheese fondue and a chocolate fondue.

The first course was a simple salad:

Salad:

3 cups leafy greens
1/4 cup sliced red onion
1/2 tomato, small bit sized pieces
1/4 cup coarsely chopped pecans
1/3 cup crumbled blue cheese
Balsamic dressing
                                  
Directions:
 Mix all ingredients, except dressing. Allow each person to add desired amounts of

The second course was the cheese fondue. I say cut up whatever veggies you have on hand that sound good with cheese. We also cut up grilled elk London broil steak and kalamata olive bread. Just make sure everything is in bite size pieces.

Cheese Fondue:

6 oz. medium sharp cheddar cheese, cubed
2 oz. Emmenthaler Swiss cheese, cubed
4 oz. Coors Light beer
2 tsp. chopped garlic
2 tsp. Worcestershire sauce
2 tsp. dry mustard powder
2 Tbsp. flour
                                          
Directions:
     Set up a double boiler system. Heat Coors Light, garlic, Worcestershire sauce, and dry mustard. While that is heating up, mix cubed cheese and flour in a medium bowl. Once beer mix is hot, add cheese mixture 1/3 at time. Do not add more cheese until the first round is melted. Continue stirring as cheese melts. Place in fondue pot when you're ready to eat. Do not make ahead of time, reheating this recipe does not work well.
                                  
     Serve with your desired veggies, meat, or bread.
                                  

The third course, was dessert, chocolate fondue. Cut up your favorite fruit. We did strawberries, bananas, and mango. You can also dip, cake, marshmallows, rice crispy treats, etc. Be creative, it's fun!

Chocolate Fondue:

200grams semi sweet chocolate morsels
4 Tbsp. Whipping cream
1 1/2 Tbsp. Milk
                                     
Directions:
     Again, set up a double boiler system. Met chocolate chips. Then add cream and milk. Mix until completely combined and creamy. Place in a fondue pot. Serve with desired dippings.