Shamrock Shakes

Posted on 03.15.2011
Shamrock Shakes

Lovingly nicknamed “Shammy Shakes,” these quick and easy desserts are perfect to celebrate St. Patrick’s Day. McDonald’s sells a similar shake throughout the month of March, but we prefer the homemade goodness of this recipe. They taste similar to Thin Mint Girl Scout cookies, and they’re just about as addicting. Something this simple shouldn’t taste this good…but it does. If you’d like to make your own vanilla ice cream, we recommend this recipe from Cuisinart. These shakes are bound to put a wee bit o’ happiness in your day.

Ingredients:

4 cups vanilla ice cream

8 tablespoons milk

1 teaspoon mint extract

3/4 teaspoon green food coloring

1 cup crushed Oreo cookies

Optional toppings: Whipped cream, green sprinkles, maraschino cherries

Preparation:

The preparation for these treats could not be more easy. Simply blend all ingredients until smooth, top with whipped cream, sprinkles, and a cherry, and serve cold.

Makes 4 8-oz. shakes.

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Rustic Glazed Carrots

Posted on 03.12.2011
Carrots

Cooked carrots are never the first to go at the dinner table. Why? They are often mushy, lack flavor, and well… boring. This recipe adds excitement to what can be a dull side dish by infusing the carrots with both sweet and spicy flavors. Quick and simple, this recipe will elevate ordinary carrots to an impressive side.

Ingredients:

12 small carrots (usually labeled as “baby carrots”), peeled
1 tablespoon unsalted butter
3-finger pinch of light brown sugar
3-finger pinch of herbes de Provence
1/2 teaspoon olive oil
Dash of red pepper flakes
Dash of salt

Preparation:

Melt butter in a sauté pan over medium heat. Add carrots and remaining ingredients. Sauté for 12-15 minutes or until fork tender.

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Chicken Pot Pie

Posted on 01.10.2011
Chicken Pot Pie

After talking to friends about chicken pot pie, the majority of them have had not-so-good experiences with the dish. We heard responses that wished it didn’t get so mushy, had a different crust, more flavor, less peas, and more. Taking on the challenge, we have developed a recipe inspired by others such as Paula Deen and Ina Garten that will change your mind if you’re skeptical on pot pies, and confirm your love if you’re already a believer.

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Killer Mac & Cheese

Posted on 01.03.2011
Mac & Cheese

Jim Reed (Whitney’s dad) created this version of macaroni and cheese, which CANNOT be beat. We would like to give dad all the credit for this recipe and many props for creating what we think is the best comfort food in America. The combination of excellent cheeses paired with Dijon and Worcestershire sauce make will make your taste buds sing. Lovingly nicknamed “Heart Attack Mac,” by Whitney and Linda, be sure you get your blood work done before dinner.

Ingredients:

1 lb pasta, Rigatoni or Molloni work well
Fresh shredded cheese:
4-5 oz. Vermont white cheddar
4-5 oz. Gruyere
4-5 oz.  Italian Fontina
4-5 oz.  Very sharp cheddar
2-3 oz grated fresh Parmesan or Romano cheese
1 stick butter
2 cups whole milk
½ cup flour
1 Tablespoon Worcestershire sauce
2 Tablespoons Dijon mustard
½ cup Panko or breadcrumbs (sautéed in 2 tablespoons of butter)
½ cup thinly sliced sundried tomatoes

Preparation:

Cook pasta according to directions on package in a large pot and drain well.

Meanwhile, in another large pot, make a roux by melting butter then stirring in flour.

On medium heat add milk, then Parmesan to the roux.  Stir until thick. Add the Dijon and Worcestershire sauce. Gradually add the other cheeses to sauce. Continue to stir. The cheese sauce will be very thick.  Add the pasta to the cheese sauce and stir.

Saute the Panko or bread crumbs in 2 tablespoons of butter over medium heat until well combined.

Grease (or Pam) a large glass casserole dish, and pour in the mac and cheese mixture. Top with slivers of sundried tomatoes and then with Panko. Bake for 15-18 minutes at 350°.

Remove from oven and serve hot.

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Chocolate Peppermint Brownies

Posted on 12.10.2010
Chocolate Peppermint Brownies

I made these three years ago…

…and they were really good. But friends, after three years of food blogging, I think they deserve a makeover.  A perfect treat this holiday season, these gooey, rich brownies are sure to please even the Scroogiest among us.

We want to wish a very merry Christmas to all of our blog readers. We hope you and your  family enjoy a most merry and bright holiday season!

Chocolate Peppermint Brownies

Prep Time: 30 Cook Time: 25 min.

Ingredients:

Brownies:

2 sticks unsalted butter

2 cups milk chocolate chips

4 oz. semi-sweet baking chocolate, chopped

3 large eggs

1 tablespoon vanilla extract

1 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Peppermint Frosting:

1 stick unsalted butter

4 cups powdered sugar

1 tablespoon peppermint extract, to taste

1/4 cup milk

20 peppermint candies

Chocolate Ganache:

4 oz. semi-sweet chocolate, chopped

4 oz. milk chocolate, chopped

1 cup heavy cream

1 tablespoon light corn syrup

Preparation:

Preheat oven to 350°. Butter and flour a 13×9″ glass baking pan and set aside.

First, prepare the brownies. In a medium sized saucepan over medium heat, melt the two sticks of butter. Once butter is completely melted, remove from heat and add the chocolate chips and baking chocolate. Stir until all chocolate is melted. Cool to room temperature, stirring occasionally.

In a large bowl, whisk together the eggs, sugar, and vanilla. Add a little bit of the cooled chocolate to the egg mixture, and stir. Continue adding the entire chocolate mixture, whisking gently as you pour. Set aside.

Using a separate small bowl, combine flour, baking powder, and salt. Slowly add this mixture to the other chocolatey bowl, and stir. Once mixture is thoroughly combined, pour into the baking pan, and evenly spread with a spatula.

Bake brownies for 20-25 minutes, until a toothpick inserted in the center of the brownies comes out clean.

While the brownies are baking, prepare the peppermint frosting. In a large bowl, beat all ingredients until creamy.

Unwrap all the peppermint candies and place them in a gallon sized plastic bag. Place the bag on a hard surface (such as a wooden cutting board) and smash each peppermint with a hammer, crushing the candies into many fine pieces with some larger pieces. Place a sieve or colander over a paper towel. Empty crushed candies from the bag into the sieve or colander, allowing finely crushed pieces and dust to fall onto the paper towel. Transfer the contents of the paper towel to the white frosting and stir. Reserve larger pieces for decoration. Set peppermint frosting aside.

Next, prepare the chocolate ganache. In a small pot, heat the heavy cream and light corn syrup over medium low. Once warm (but not boiling), remove from heat and add the chocolate. Allow this to sit for 2 minutes, then whisk together until smooth.

Once brownies are out of the oven, allow them to completely cool before frosting. Using a spatula, spread an even layer of the peppermint frosting on the brownies. Then, pour the chocolate ganache on top, and spread until smooth. Top brownies with reserved peppermint candies. Cover with plastic wrap and set in refrigerator to set. Before serving, allow brownies to come to room temperature.

Enjoy!

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