"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Thursday, March 17, 2011

Baileys Irish Cream Chocolate Mousse Pie

this pie was amazing.

i honestly thought i might get drunk off of it- my mouth was filled with the fabulous taste of Baileys & since i haven't had a drink in over 2 years (hello back to back pregnancies), yeah. i had to stop myself after 2 slices.

it's also so easy that i could justify making it every week. or day. or hour. you get the idea.

since it was St Patty's day- i had a good excuse. so i whipped it up & brought it to work.
thankfully i snagged my 2 pieces early- because after people made the discovery that this pie is laced with booze, it was gone.

Baileys Irish Cream Chocolate Mousse Pie
You Need:
1 (6 oz) chocolate crumb crust (you can make your own or simply buy a ready made. i used an Oreo Cookie ready made crust)
1 envelope unflavored gelatin
1 tsp vanilla extract
3/4 cup milk (whole)
3/4 cup Baileys Irish Cream
6 oz semi sweet chocolate chips
2 cups Cool Whip

Directions: Pour the milk into a medium saucepan & sprinkle the gelatin over top. Let it sit for 1 min & then stir over LOW heat until the gelatin dissolves (about 4-5 min or so)

Add the chocolate & continue to stir until melted- then stir in the vanilla.

Remove from heat & stir occasionally for about 5 minutes & then stir in the Baileys.

Pop the pan into the fridge for about 5-10 minutes, or until the mixture forms mounds when dropped from the spoon (i originally- per the directions- let this sit on the counter for a good 20 minutes waiting for it to thicken up. it simply wasn't working- so i tossed it into the fridge for about 10 minutes & that's what did the trick)

Fold in the Cool Whip and pour into the crust. Smooth it up & put it in the fridge for AT LEAST 4 hours (but i let it sit overnight & then some).

About an hour before you're going to serve- pop it in the freezer. (you totally don't have to do this- but i think it gives it a nice texture & makes it the perfect cold temperature)

You can garnish with more Cool Whip or real whipped cream or chocolate shavings if you want.

Enjoy- and try to restrain yourself from eating the entire thing.
Pin It!

Tuesday, March 8, 2011

Hi Hat Banana Cupcakes with Peanut Butter Frosting

i've been wanting to attempt Hi Hat Cupcakes ever since i saw Bakerella talking about them. mounds of frosting covered in chocolate?! um, yes please!

well i noticed that i had 2 bananas that were past the point of eating- they were fit only for baking. so instead of banana bread i decided on banana cupcakes with peanut butter frosting. and once i decided on that i decided that the only thing that could make them even better would be to Hi Hat them- so it was settled.

Honestly- considering that this was my first time trying these & i had 2 little girls begging for my attention- i think i did pretty ok. but next time i'm going with the vanilla frosting & i'm going to make them higher. and prettier (hopefully)

Hi Hat Banana Cupcakes with Peanut Butter Frosting (adapted from Evil Shenanigans)
For the cupcakes:
2 medium ripe bananas mashed (1 cup)
1/2 cup buttermilk
4 tblsp butter, melted
1 egg
1 tsp vanilla
1 cup ap flour
1/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt

For the frosting:
8 tblsp (1 stick) butter, softened
1/2 cup creamy peanut butter
1 tsp vanilla
3 cups powdered sugar
1/4 cup milk (give or take)

For the chocolate:
2 cups semi sweet chocolate chips (i used milk & semi sweet)
2-3 tblsp Canola Oil (vegetable oil)

Heat the oven to 350 and line a 12 cup muffin pan with paper liners.

In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined.

In a large bowl combine the flour, cinnamon, baking soda, baking powder, and salt until well mixed.

Mix together the wet & dry ingredients just until combined (ie: no big lumps)

Using a cookie scoop- scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown (mine were done in 18) and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely

To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency (i eyeballed the milk).

I then frosted the cupcakes with a large round tip & popped them in the freezer for about 20 min or so (while i prepared the chocolate)

To prepare the chocolate place the chips in a bowl & microwave in 30 sec increments until melted (make sure to stir as you go)- Once the chocolate is smooth, stir in the Canola Oil (i used 2 tblsp) & allow to cool for 10-15 min. Once cooled, pour into a tall cup (i used a simple plastic party cup)

And start dipping! dip the cupcake (frosting side down) as far down as you can. Allow the chocolate to drip off for a second & place on a wax paper lined baking sheet. You can pop them in the freezer for a few minutes to cool- or just give them about 10 minutes on the counter.

Then you can start getting excited- because you're about to eat up:

you want to see the inside?


and a little closer...yum!

these were awesome! i'm stoked to make them with a different frosting/cake next time. i think i'm hooked on Hi Hats!
Pin It!

Friday, March 4, 2011

Texas Toast Grilled Cheese

perhaps i should rename this post "Sinful Indulgence" because that's exactly what a grilled cheese made with Texas Toast is. sinful. and indulgent.

and delicious.

Texas Toast Grilled Cheese
You Need:
2 slices of Texas Toast (i find them in the Walmart bakery)
1-2 slices of Cooper Sharp Cheese (or any cheese for that matter)

Directions: Start off by telling yourself that you're too skinny. You need to fatten up- so this sandwich is perfectly acceptable.

Then- turn on a pan to medium-low heat. Toss 1 slice of Texas Toast in the pan (have i mentioned that Texas Toast is buttered on BOTH sides already?)

So no buttering needed..unless you're really brave. then by all means- butter away.

Place 1 slice of cheese on the slice of toast...or 2 slices. or 3- or whatever.

Place the other slice of Texas Toast on top:

Allow the 1st side to brown (1 min or so) and then flip it over & press down with a spatula. Once the 2nd side is browned & the cheese is nice & melty- pick that sandwich up & put it on a plate.

Then eat it- don't think- just eat. And drink some milk or something- you know, to offset the insane amount of bad you just inhaled.

Pin It!

Salisbury Steaks

so, i wanted Salisbury Steaks like nothing else- i searched the internet for a recipe that sounded good- but they were all kind of just...meh. so i went through a stack of Pampered Chef recipe cards & found one that i figured i could work with.

i changed it. a lot. and it turned out pretty good. there are some addtl changes that i will make next time but i'll go over those at the end. here's what i did last night.

Salisbury Steaks (1st edition)

2 slices potato bread (crust removed & cubed very small)
1 tblsp onion powder
1/2 tblsp dried parsley
1 tsp minced garlic
1 egg
1 tblsp tomato paste
1 tblsp onion soup mix
1 tsp Worcestershire sauce
1 1/4 lb lean ground beef
1 tblsp olive oil

Potatoes & Sauce:
2 cups (give or take) frozen spiral fries
2 tblsp tomato paste
1 beef boullion cube
1 can beef consummate
3/4 cup water

For Patties: combine the bread, onion powder, parsley, egg, soup mix, tomato paste, garlic & Worcestershire sauce in a large bowl. Mix well & then add
the beef- mix well again & shape into 6 oval shaped patties about 1/4 in thick.
Add the olive oil to a large skillet & turn the heat on medium-high. Once the oil is hot, add the 6 patties and cook about 3-4 minutes on each side (or until browned)
Remove the patties from the skillet & keep warm (i stick them in the microwave on a plate)

For the potatoes & sauce: in the same skillet- turn the heat down to medium low. Dissolve the bouillon cube in the 3/4 cup boiling water & add to the
pan to deglaze (scrape up the stuck on brow bits). Once deglazed, add the potatoes & cook until soft (about 3-4 minutes). Add the can of beef consummate & tomato paste- continue to cook until the potatoes are done (another 2-3 minutes) and the mixture comes to a simmer.
Add the beef patties & continue to simmer until the patties are cooked through (another 3-4 minutes or so)

Remove from heat, allow to sit for 3 minutes & serve over mashed potatoes or egg noodles.
Like i said, this turned out pretty good- but next time this is what i'll do:

- Nix the tomato paste in the sauce. i didn't care for it
- Use different potatoes (the curly ones have a zesty seasoning & i think it was a little overpowering
- Maybe use beef broth instead of beef consummate. I like the consummate, but it's rich. so we'll see
- Maybe add vegetables? but probably not. ha!

Pin It!

Tuesday, March 1, 2011

Pierogi Casserole

pierogis contain two of my favorite things- pasta & potatoes. oh, and cheese. so three things.
what's not to like? besides weight gain- but that's neither here nor there.

so- how does a huge pierogi sound? a legit pan of pierogi! complete with 1 1/2 sticks of butter & 2 1/2 cups of cheese. i think even Paula Deen would be proud. so here it is.

Pierogi Casserole
You Need:
4 large russet potatoes
3/4 lb farfalle pasta (or 9-12 lasagna noodles)
1 1/2 sticks butter
1/2 cup heavy cream (or half & half)
2 1/2 cups shredded cheese (cheddar or etc etc)
1 tblsp onion powder
salt & pepper to taste

Directions: Preheat oven to 375. Coat a 9x13 pan with cooking spray.

Peel & cube the potatoes & boil until tender (15-20 min), drain.
Boil the pasta according to directions- drain, toss with 1/2 butter & set aside.

Mash the potatoes with the heavy cream, onion powder & 1 stick of butter. (i use a ricer- but you can mash however you prefer)

Once the potaotes are mashed, add the 2 cups of cheese & salt & pepper (to taste)- mix well until creamy & blended.

Pour the farfalle pasta into the bottom of the baking dish- top with the potato mixture & spread out. Top with the remaining 1/2 cup cheese & bake (uncovered) for 20-25 min.
(if you use lasagna noodles, do a layer deal. noodles- potato- cheese- etc etc, like lasagna)

Let it sit for about 5 minutes & then dish out.

It is sinfully good. like- you know you shouldn't eat an entire bowl but you do anyway because you can't stop yourself. cheesy, buttery, salty, a tad oniony (weirdly, i like that)- perfection. one giant pierogi.

next time i think i'll toss in some sausage or chicken. per the husband's request.

Pin It!
Related Posts with Thumbnails