Chocolate Chip Cookie Dough Cupcakes

I made these cupcakes for my baby's 2nd birthday. They turned out so yummy! I found the recipe on allrecipes.com. I followed the recipe for the cookie dough, but didn't use the boxed mix for the cupcakes. I just used a basic white and a chocolate cupcake recipe. For the frosting I piped on buttercream for the chocolate cupcakes, and fudge frosting for the white cupcakes. If anyone is interested in the cupcake and frosting recipes I used leave a comment and I'll post them. On the top I put a mini chocolate chip cookie. I got them at Walmart; 100 calorie pack, Great Value brand. The secret is freezing the cookie dough balls before baking so that they don't cook completely. To make this easier you could use store bought refrigerated cookie dough and freeze it in balls like the recipe says. Also try substituting the yellow cake mix for a different flavor, or try your own recipe like I did. So, next time you make cupcakes...try sticking some cookie dough in the middle!

Chocolate Chip Cookie Dough Cupcakes

allrecipes.com
Cookie Dough
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 tsps vanilla extract
1 cup miniature semisweet chocolate chips

Cupcakes
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

1. Whisk together the flour, baking soda, and salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Top with desired frosting. Makes 24 cupcakes

Teriyaki Burger

My favorite burger is the Red Robin Banzai Burger. It's basically a teriyaki burger with pineapple. I found a copy cat recipe for it, so now I can make it at home!

Teriyaki Burgers
adapted from recipegoldmine.com
1 1/3 pounds ground hamburger meat
8 pineapple rings
2 cups teriyaki sauce (divided into 2 separate bowls)
4 slices Cheddar cheese
4 sesame buns
4 TBSP mayonnaise
8 slices tomato
1 cup shredded lettuce

1. Form round burger patties. Marinate burger patties in bowl #1 of teriyaki sauce for 30 minutes; turning patties over half way through. Marinate pineapple rings in bowl # 2 of teriyaki sauce for 30 minutes; turning rings over half way through.

2. Remove burger patties from marinade and grill on high heat to desired doneness. Baste with teriyaki sauce while grilling, if desired. Melt Cheddar cheese on top of patties while still on grill pan by covering with lid. Grill pineapple rings on medium heat for 1 minute on each side.

3. Toast buns to prevent sogginess. Spread mayo on both halves of the buns.

4. To assemble burger, place the hamburger patty with cheese on bottom bun, followed by 2 tomato slices, 2 pineapple rings 1/4 c shredded lettuce, and last of all the top bun.

 Makes 4 burgers.

Caramelized Cauliflower with Honey and Smoked Paprika

I had this at my friend Kristy's house and loved it! Vegetables with honey! I takes a little bit of time to brown the cauliflower in the pan, so be patient. I used the white part of a couple green onions and regular sweet paprika (not smoked). My kids ate it up!

Caramelized Cauliflower with Honey and Smoked Paprika
Williams-Sonoma
3TBSP extra-virgin olive oil
2TBSP unsalted butter
1 large head of cauliflower, cut into 1 inch florets
salt and pepper
1 shallot, minced
1/4 tsp red pepper flakes
1/2 tsp smoked sweet paprika
2 TBSP honey
1/2 lemon

In a large frying pan over medium heat, warm 2 tablespoons of the oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt, and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned, 3-4 minutes. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3-4 minutes. Repeat until all sides are evenly browned, 3-5 minutes longer.

Add the remaining 1 tablespoon of oil, the shallot, red pepper flakes, and paprika to the pan. Cook, stirring occasionally, until the shallot is softened, 2-3 minutes. Add the honey and 2 tablespoons of water and sauté until the liquid reduces to a glaze 2-3 minutes. Squeeze the juice from the lemon half over the cauliflower, stir to combine, and cook for 30 seconds. Remove from heat. Taste and adjust seasonings with salt and pepper.

Transfer the cauliflower to a warmed bowl and serve right away. Serves 4-6

Homemade Oreos

This recipe is from my friend Heidi. I first had them a couple years ago and I just had to get the recipe. They are so easy and tasty! When I made them this time I decided to try a peanut butter filling too. I make the cookies a little bigger than the recipe says. I do about a TBSP size ball and bake for 10 minutes.

Homemade Oreos
Cookies
2 pkgs chocolate fudge cake mix
1 cup butter, softened
4 eggs
1 tsp vanilla

Filling
 1 (8oz) pkg cream cheese, softened
1/4 cup butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla

For Cookies: Mix all ingredients together until well blended. Dough will be stiff. Roll balls the size of a cherry and bake on an ungreased cookie sheet at 350 degrees for 8 minutes. Cool completly on wire rack.
For Filling: Mix all ingredients until smooth. Add a tiny bit of milk if necessary. Spread some on the flat side of cookie and put another cookie on top, flat side down. Be generous with filling.
Makes about 3 dozen sandwiches.

Peanut Butter Filling
Williams-Sonoma
1 stick unsalted butter, at room temperature
1 cup powdered sugar
1 cup creamy peanut butter
1 tsp vanilla extract

Beat all ingredients together with spoon until blended and smooth. Cover and refrigerate until ready to use.

Creamy Pesto Pasta with Chicken

This recipe was suggested by 2 of my sisters. It originally called for shrimp, but I used chicken. I loved it because it's like an Alfredo sauce but with a little more flavor. If you save your leftovers, don't toss the sauce and pasta together. The sauce tends to separate when cool and it's easiest to reheat it on the stove over low heat.

Creamy Pesto Pasta with Chicken
adapted from allrecipes.com
1 pound linguine pasta (or other favorite pasta)
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 1/2 cups cooked cubed chicken

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the chicken. Serve over the hot linguine.
 Serves 8

Leek and Canadian Bacon Quiche

My husband bought me 2 huge hardbound Williams-Sonoma cookbooks a few weeks ago, so I have been trying a lot of their recipes lately. Last night I made this really yummy quiche. I used Jarlsberg cheese because it is cheaper than the Gruyère it called for, and I also used 4 green onions instead of the leek. If you substitute green onion, you don't need to saute it for as long as it says, only 3 minutes or so. My tart pan in not 9 inches so I used a ceramic quiche pan and it worked perfect. Instead of Canadian bacon you could use ham, bacon, or pancetta. Swiss cheese tastes very much like Jarlsberg, just a little stronger, and it works well in quiche too.

Leek and Canadian Bacon Quiche
Williams-Sonoma
For the pastry:
1 1/2 cups all-purpose flour
1/2 tsp salt
4 TBSP chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 TBSP cold water

For the filling:
6 slices Canadian bacon, cut into strips 1 inch long by 1/4 inch wide
1 TBSP. unsalted butter
1 leek, including tender green portions, carefully washed and cut crosswise into slices 1/4 inch thick
3 eggs
1 1/2 cups half-and-half
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 oz. Gruyère or Jarlsberg cheese, shredded
1 1/2 tsp cornstarch

To make the pastry, in a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse bread crumbs. Sprinkle in the water 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, round flattened disk. Use immediately or cover with plastic wrap and refrigerate for up to 2 days.

Preheat an oven to 425ºF.

On a lightly floured work surface, roll out the pastry dough into a 12-inch round. Drape the pastry over the rolling pin and carefully transfer to a 9-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim.

Prick the bottom and sides of the pastry shell with a fork. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325ºF.

To make the filling, in a nonstick fry pan over medium heat, sauté the Canadian bacon until it begins to brown, 2 to 3 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the fat, reduce the heat to medium-low and melt the butter in the pan. Add the leek and sauté, stirring frequently, until tender, about 10 minutes. Set aside.

In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the half-and-half, salt and pepper. In another bowl, toss the cheese with the cornstarch. Add the cheese, bacon and leek to the egg mixture and stir well. Pour into the pastry shell.

Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil.

Transfer the pan to a wire rack and let cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm.

Makes one 9-inch quiche; serves 4 to 6.

Acini di Pepe Salad

This is one of my must have Easter dishes. It's also known as Frog Eye Salad, but that name is just not as appetizing. ;) Acini di pepe is a tiny bead like pasta. You can find it at most grocery stores in the pasta aisle.

Acini di Pepe Salad
adapted from allrecipes.com
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 tsp salt
3 TBSP flour
1 (10 ounce) jar maraschino cherries, drained (optional)

1. Cook 1 cup of acini di pepe according to package directions. Drain.
2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, remove from heat, add cooked pasta and mix well. Refrigerate overnight.
3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served. Serves 8-10

Lemon, Lime, and Grapefruit Curd Tartlets

For Easter dessert I made tartlets for the first time. I bought 12 individual tartlet pans at only $.39 each at Bed Bath and Beyond. For the tart dough, I used a Williams-Sonoma recipe. I tried baking the shells 2 different ways, first with parchment paper and weights, and then just by pricking it all over with a fork. They ended up about the same, but the fork way saves a lot of time, so I would recommend doing it that way. I made Martha Stewart's lemon, lime, and grapefruit curd to go in the shells. They turned out beautiful!

Tart Dough
Williams-Sonoma.com
1 egg yolk
2 TBSP very cold water
1 tsp vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 TBSP cold unsalted butter, cut into 1⁄4-inch cubes

In a small bowl, stir together the egg yolk, water and vanilla; set aside.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans (I used a biscuit cutter).

Fit the dough into tartlet pans, and lightly prick the bottom of the dough in each pan all over with a fork. Place the tartlet shells on a rimmed baking sheet, and refridgerate until firm, about 30 minutes. Bake in preheated 350 degree oven for 10-12 minutes or until light golden brown. Cool completely on wire rack. Remove shells from the pans and set aside. Makes enough dough for twelve 2-inch miniature tartlets.

Lemon Curd

Martha Stewart

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 TBSP fresh lemon juice (about 3 lemons total)

1 cup granulated sugar

1/8 tsp salt

10 TBSP cold unsalted butter, cut into pieces

Whisk egg yolks, lemon zest, lemon juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

Spoon or pipe into tartlet shells. Makes 2 cups.

Lime Curd

Martha Stewart

8 large egg yolks

Finely grated zest of 2 limes

1/4 cup plus 2 TBSP fresh lime juice (3-4 limes)

1/4 cup plus 2 TBSP fresh lemon juice (about 2 lemons)

1 cup granulated sugar

1/8 tsp salt

10 TBSP cold unsalted butter, cut into pieces

Whisk egg yolks, half of the lime zest, lime juice, lemon juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

Spoon or pipe into tartlet shells. Makes 2 cups.

Grapefruit Curd

Martha Stewart

8 large egg yolks

Finely grated zest of 1 ruby red grapefruit

1/4 cup fresh ruby red grapefruit juice (about 1/2 a grapefruit)

1/4 cup plus 2 TBSP fresh lemon juice (about 2 lemons)

1 cup granulated sugar

1/8 tsp salt

10 TBSP cold unsalted butter, cut into pieces

Whisk egg yolks, half of the grapefruit zest, grapefruit juice, lemon juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

Spoon or pipe into tartlet shells. Makes 2 cups.

Spinach Salad with Strawberries

This is one of my favorite salads! I had it for the first time last Easter when my friend Chanda made it, and I had to have it again this Easter. After getting the recipe from her, I found that I already had it in my Lion House Entertaining cook book.

Spinach Salad with Strawberries
Dressing
2 TBSP red wine vinegar
3 TBSP sugar
1/2 cup oil
1/2 tsp dry mustard
1/2 tsp salt
1/2 cup strawberry jam

Salad
1/3 cup sugar
1 cup cashew pieces
15 wontons, cut into thin strips
1 large head red leaf lettuce (or any other kind), washed and broken into pieces
1 pkg fresh spinach, with stems trimmed
1/3 cup bacon pieces, cooked and well drained
1/2 cup red bell pepper
1 purple onion, sliced or chopped
1 cup strawberries, sliced

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Set aside.

Heat a medium frying pan and add the sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside.

Fry wontons in hot cooking oil and drain on paper towels.

When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings.

Variation: Use fresh raspberries and raspberry jam instead of strawberries and strawberry jam. Substitute almonds for cashews. When fresh berries aren't available substitute dried cranberries.

Chicken Tortilla Soup

This is a pampered chef recipe I found posted on the internet and have been making for a few years. It tells you how to make your own tortilla chip strips with corn tortillas, but you can also just use your favorite tortilla chips.

Chicken Tortilla Soup
4 (6") corn tortillas
1/2 cup onion, chopped
3 boneless, skinless, chicken breast halves (about 12 ounces)
1 garlic clove, pressed
1/4 tsp chili powder
1/4 tsp ground cumin
2 cans (14.5 oz ea) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
1/2 cup cheddar cheese, shredded
Sour cream (optional)
4 thick slices fresh lime (optional)

1. Preheat oven to 400°F. Cut tortillas into 1/2" strips. Bake 7-8 minutes or until crisp.
2. Meanwhile, cut chicken into 1/2" pieces. Spray large pot with cooking spray and cook chicken over medium-high heat for 3 minutes, stirring occasionally. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle soup with shredded cheese and cilantro. Garnish each bowl with sour cream and lime slice to squeeze juice into soup, if desired.