Molten Chocolate Cakes



Okay, I'm definitely holding my breath, but I think my trusty computer might make it after all. It has been requiring a bit more TLC than normal, but hopefully with a bit of pampering it will pull through for me afterall...please!

I love these cakes for so many reasons. They're rather impressive, a bit fancy and great for entertaining. But, they're also great when you're a lazy baker like me. They require very few ingredients, all thrown into the same bowl, mixed and poured into muffin tins, and voila! Delicious chewy cake on the outside, rich, molten chocolate pouring out of the inside. Serve with ice cream, and you'll have a happy crowd on your hands. Plus, the fact that they're fairly small won't make you feel TOO guilty when you have more than one!

Molten Chocolate Cakes
Great Food Fast, By Martha Stewart

Ingredients

4 tablespoons unsalted butter at room temperature, with extra for greasing muffin pan
1/3 cup granulated sugar, with extra for dusting pan
3 large eggs
1/3 cup all purpose flour
1/4 teaspoon salt
8 oz bittersweet chocolate, melted

Directions

1. Preheat the oven to 400F. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

2. In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared muffin cups.

3. Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8-10 minutes. Remove from oven; let stand for 10 minutes.

4. To serve, turn out the cakes and place on serving plates, top sides up.

A Sweet Birthday Treat

Dijon Croque Monsieur with Elderberry Jelly



Nothing beats having dirty, exhausted kids. That sounds like a strange statement, but when my kids are cranky, tired and filthy then it probably means that our day has been spent outside, digging in the dirt, climbing jungle gyms and soaking up as much of this beautiful weather as possible. I love it, and although it means having to double up on baths and showers, it's absolutely worth it. However, it also means that my time in the kitchen and at my computer will be significantly lessened, so my posts my be a bit more sporadic than normal. I'm going to do my best to keep up with you, but if you don't see me around for a while, it hopefully means it's because we're getting delightfully kissed by the sun! Ah, I love the spring!

I probably wouldn't have made these cheesy gooey sandwiches if it wasn't for a little trip I took to Kitchen Kettle in Lancaster, PA with one of my friends. I am in love with this place as it's full of fantastic foods made by the Amish, and they allow you to sample just about everything that they made. I went specifically for a jar of their pickled beets (most of you are probably grimacing at that, but don't knock 'em till you try 'em, they're awesome!), but along the way we discovered this elderberry jelly, which was delicious. It's hard to describe the taste except to say that it has that dark "three berry" sweetness in it and it's wonderful. My friend had mentioned that they had a jelly like this to accompany some Monte Cristo sandwiches and that it was to die for. Not being able to get the idea out of my head, I found this recipe in my Cooking Light mag (where else), and got to work. I can't tell you what the difference is between a Croque Monsieur, and a Monte Cristo (can you?) but I will tell you that the jelly is honestly what topped this sandwich off beautifully. Since the sandwich is very savory with it's buttery Gruyere cheese, salty ham and tangy Dijon, the elderberry jelly cuts right through it with it's sweetness. I warmed it just a bit before serving it to thin it out a bit and it was perfect! If you don't have elderberry jelly, you could probably try this with any sweet jelly you have on hand. Apricot or raspberry would be excellent!



Dijon Croque Monsieur with Elderberry Jelly
Cooking Light Jan/Feb 2010

Ingredients
1 tablespoon whole grain Dijon Mustard
1 tablespoon fat-free mayo
8 slices Italian Bread (I just used whole wheat)
6 ounces thinly sliced ham
1 cup shredded Gruyere cheese
1/4 teaspoon freshly ground pepper
1/2 cup egg substitute
1/4 cup fat free milk
cooking spray
1/2 cup warmed elderberry jelly for dipping

Directions

1. Combine mustard and mayo in a small bowl. Spread 3/4 teaspoon of mustard mixture over each of 4 bread slices; evenly distribute ham and cheese on each slice of bread. Sprinkle evenly with pepper. Spread remaining mustard mixture on each remaining bread slice and assemble sandwiches.

2. Combine egg substitute and milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side, or until lightly browned and cheese melts. Use jelly for dipping.

Serves 4

Per Serving (not including jelly): 350 cal, 11.7g fat, 25.1g prot, 34.6g carb, 1.7g fiber

Points per Serving: 8

Enjoy the Spring!!

Fettuccine Alfredo with Bacon







What you're looking at above is reason 347 of why I love Cooking Light so much. I mean, not only is that Fettuccine Alfredo, but it's Fettuccine Alfredo with Bacon (BACON!). AND! (she says with extra emphasis), the sauce itself is cooked with the drippings of that delicious bacon that you have fried up for this momentous occasion. Does life get better than this?

Fettuccine Alfredo with Bacon
Cooking Light Jan/Feb 2010

Ingredients

9 oz fettuccine noodles
2 slices applewood smoked bacon, chopped
1 teaspoon minced garlic
1 teaspoon all purpose flour
1 cup milk (I used skim and it was fine)
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
2 teaspoons chopped fresh parsley (I actually view this as a very essential ingredient, try not to leave it out, and definitely get fresh)
1/2 teaspoon freshly ground black pepper

Directions

1. Cooke pasta according to package directions. Drain, reserving 1/4 cup of liquid.

2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes, or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly. Cook two minutes, or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Serves 4: One serving is 1 cup

Per Serving: 339cal, 11.7g fat, 17.3g prot, 38.4g carb, 2g fiber

Points per Serving: 7

Happy St. Patrick's Day! I wore green today, did you?

What I Learned on My Spring Break

Hello my friends! I have surely missed all of you, and from the looks of it, I've got some mouthwatering catching up to do!

Our staycation with Glenn's family has sadly come to an end and we've been booted back to reality. We sure had a lovely time though, and spent the week exploring all sorts of different areas in Philly, DC, Ocean City and more. And, true to my form, the week was also spent enjoying all kinds of FOOD! And I learned a few things. So, in my classic 5th grade essay manner, I will share what I learned on my Spring Break.


Cooking with loved ones is always much more fun than cooking alone (I'm in the black). Also, cooking an entire Thanksgiving feast in the middle of March is completely acceptable.

It might not be the prettiest way, but roasted turkey in the bag is still my favorite way to do it. Sorry Alton.

I'm still not a huge fan of pie, but I do really love a nice tangy lemon meringue pie. And a bit of grated cheddar cheese on the top of an apple pie makes it all the better!

These things...pretty good!

After reading and watching Julie and Julia (if you liked the movie, you'll love the book, she gets a lot more into the food), I too can get into the LONG line of people that are in love with Julia Child. This is me in front of the replica of her kitchen at the Smithsonian. What I would give for a chance to cook with her!

I'm in love with this picture. She looks like so much fun!


It doesn't matter what I make for Glenn, I'll just never be able to make him happy like this place can...sigh. :-)

Waffles, made with regular cake batter, covered in ice cream and hot fudge makes for a right dandy dessert. Give it a try!

The Reading Terminal in Philly does have a Creperie (I finally found it!), and it's fantastic! This one is filled with chicken, pesto, cheese and all sorts of veggies, delish!

The Shady Maple Smorgasbord, outside of Lancaster, PA is still one of the best buffets I've ever been to. If you're ever in the area, be sure to go, even if you're not a buffet fan. You'll get a taste for good homemade Mennonite cooking, it's well worth the drive!

The Pop Shop, a place that Bobby Flay had a grilled cheese throwdown is a place that I never get sick of. They have a huge menu of different grilled cheese sandwiches, and I recommend going with someone who will order something different and trade with you. I've burned through the menu a lot quicker that way hee hee! My sissy-in-law shared her Haddon with me, which is possibly my very favorite so far. Salty ham, sweet caramelized apples with cheddar cheese on a rich grainy bread, a big messy piece of heaven!



And this is me at my happiest. Okay, I didn't just learn that, but it was definitely reaffirmed! See how my pinky is raised, I'm fancy like that.

And since I don't quite know how to wrap up my posts, here's a picture of me and my guy at the beach. What a great time we had, and my belly was quite happy as well. Now if you'll excuse me, I have to get to the gym!

CEiMB: Pork Au Poivre



I literally just ate this dish about 30 minutes ago, and I'm still basking in the glory of this dish. You must. make. this. pork.

This is hands down my very favorite CEiMB dish that I've made yet. It's simple, but the flavors are amazing. It's also so easy to make, with readily available ingredients, and takes about twenty minutes from start to finish. However, promise me that if you make it, you won't skip the sauce, you promise? It takes two ingredients, chicken broth and red wine, to basically change your life as you know it today. I poured a little on my mashed potatoes as well and well, pure heaven. I already can't wait to make this again, and as far as I know, there are no dinner plans tomorrow night...

Thank you Rachel Hearts Food for hosting!

Pork Au Poivre
Ellie Krieger

Ingredients

1 1/4 pounds pork tenderloin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoons olive oil
1/2 cup low-sodium chicken broth
1/2 cup dry red wine
Salt

Directions

1. Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.

2. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.

Serves 4

Per Serving: 235cal, 10g fat, 30g prot, 0g fiber

Points per Serving: 6

I'm going to be absent for about a week. Glenn has family coming in Saturday for Spring Break baby! So we will soaking up our free time with family as much as possible. Have a wonderful week and I'll look forward to catching up with you all soon!!

Italian Style Shephard's Pie



This is more of my attempt to get back to the classics, which has been a lot of fun, and very rewarding as my family really likes their down to earth, oldtime cookin! This was inspired by the remainder of my Newman's Own Sockerooni Spaghetti sauce.


I did my best to keep this as traditional as possible, or at least the way I remember it, while adding a bit of Italian flare. I'm definitely not an expert of Italian food, but I can say fairly confidently that this turned out to be one tasty pie! The key were the mashed potatoes, which were mashed with a good helping of sweet mascarpone cheese and tangy pecorino romano, oh my goodness, talk about creamy amazing potatoes! I sauteed my fresh green beans with chopped shallots a bit of white wine,just until al dente, which gave them a great flavor and a nice contrasting crunch. The beef I cooked with onions, garlic, plenty of Italian seasonings and enough sauce to give it good moisture and flavor, but not so much to make it to thin. Put the whole thing together, top with mozzarella, and you've got yourself a great dinner. This would go great with a nice crusty bread!

Italian Style Shephard's Pie
A Blog About Food

Ingredients

1 lb ground lean beef
1 chopped yellow onion
2-3 cloves of garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt, or garlic salt
1 teaspoon pepper
1 1/2 cups Newman's Own Sockerooni Sauce

1/2 lb fresh green bean, trimmed and halved width wise
1 teaspoon olive oil
2 shallots, sliced
2 teaspoons white wine
salt and pepper

2-3 yukon gold, red, or russet potatoes boiled (if red, i don't bother peeling)
1/2 cup mascarpone cheese
1/4 cup pecorino romano
splashes of milk to desired consistency
salt and pepper

1 cup mozzarella cheese

Directions

1. Spray an 8x8 casserole pan and preheat oven to 375.

2. For beef, saute onions and garlic until soft. Add beef, cook until browned. Drain. Add Italian Seasonings, salt, pepper and sauce. Simmer until thick, and adjust seasonings to liking. Pour beef mixture into pan and spread until even.

3. For green beans, saute beans and shallots until both are slightly soft. Add white wine and cook until wine has completely dissolved. Add salt and pepper to taste, and pour beans into casserole pan. Spread evenly over beef mixture.

4. For potatoes, smashed with both cheese and add milk as desired to thin. Add salt and pepper to desired taste. Spread over beans evenly until smooth. Cover with mozzarella cheese and bake for 20-30 minutes, or until cheese is browned and bubbly. Enjoy!

HBi5: Southwestern Pizza with Olive Oil Bread


Do you know what I'm loving right now? Costco's Shrimp Wonton Soup. I know, I'm a cheater and should really be making stuff like this myself, but it sure comes in handy after being body slammed by the stomach flu. Ugh, and I thought I'd escaped it this year. My little girl has it too, and while it's no fun being sick alongside your kids, at least you all get nice long healing naps together, which is what I plan to do right after I'm done posting this! But seriously, try this soup if you need quick meals on the run. The best part is that it's only 2 or three points for the entire bowl, now that's good eatin!


I'm not going to lie, this round of HBi5 was a bit depressing for me. It wasn't the dough, the bread, or even this pizza, but one little ingredient that I just can't seem to conquer, GOAT CHEESE! I've always held a bit of pride in the fact that there is hardly anything out there that I actively don't like, and it's true. Sure, I prefer some foods over others, but to practically gag at the very idea of a certain food is very rare to me, except when it comes to goat cheese. And I really WANT to like goat cheese, but I think I'm about ready to throw in the towel. I tried. I really did. Everything else about the pizza was great. Spicy southwestern flavors, sweet corn, juicy pieces of chicken thigh. But I wish instead of forcing myself to like goat cheese, I had just used mozzerella, or Monterey Jack. Unfortunately every bite that I took (with a forced smile on my face), was accompanied with the need to gag and a sinking feeling of dispair. It just wasn't meant to be Goat Cheese. I hope we can still be friends, or perhaps penpals.

Since I haven't been feeling up to snuff, I have yet to use the rest of the bread. Tonight I'll be making rolls for dinner, assuming anyone wants to eat. And I may just make some buttery cinnamon sugar sticks for my kids. Hey, it's whole-wheat bread, which means it will still be very healthy, right? Check out the rest of the HBi5 gang here and HAPPY MARCH!
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