Cookies and Cream Cupcakes

Oreos, one of life's simple pleasures. Oreos can give any dessert an instant upgrade. I love love love them. One of my all times favorite desserts is Cookies and Cream Ice Cream (with Cold Stone's Sweet Cream of course). That crisp, chocolate cookie with rich, sweet cream combination is a match made in Heaven. When I saw these cupcakes over at Beantown Baker I knew I had to try them. That ice cream deliciousness in cupcake form. Yes! "Please! Please! Gimme, Gimme, Gimme. I need, I need, I need!"(What About Bob, one of my favorite movie's and quotes =).
I made a few small changes to the recipe, I didn't think 1 stick of butter was quite enough moisture for 24 cupcakes so I added in 1/3 cup sour cream and reduced the amount of milk slightly, then increased the baking powder just a tad. Other minor changes I made were, I didn't use room temperature egg whites and I didn't add the 2 tbsp flour to the chopped Oreos because I cut mine into small pieces so they wouldn't really sink anyway. I also thought these cupcakes needed a ton of frosting so I used my own concoction and made a big batch. It's not often I want a heaping pile of frosting on my cupcakes but in my opinion these definitely require it. It is the "cream" of the cookies and cream. Thanks Beantown Baker for a great post! Enjoy and savor every last bite of these delicious cupcakes!

Cookies and Cream Cupcakes
Yields 2 dozen 


Ingredients:
24 Oreos
16 Oreos, chopped into small pieces (almost bits or pebble size)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 2/3 cup granulated sugar
3 large egg whites
3/4 cup milk
1/3 cup sour cream
2 tsp vanilla extract
12 Oreos, chopped into halves, for garnish (optional)
1 recipe Fluffy Cream Cheese Frosting, recipe follows


Directions:
Preheat oven to 350 degrees. Line two muffin tins with 24 paper muffin cups. Using a sharp knife, split 24 Oreos into halves leaving cream filling attached to one side (save filling free cookie sides to crush and sprinkle over frosted cupcakes). Place 1 Oreo half, with cream filling side up, at the bottom of each muffin cup, set aside.
In mixing bowl, whisk together flour, baking powder and salt, set aside. In a separate large mixing bowl, using an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3 - 4 minutes. Add in egg whites, one at a time, mixing until combine after each addition. Measure 3/4 cup milk into a liquid measuring cup, then add sour cream and vanilla to milk and whisk to combine. 
Working in two separate batches, add flour mixture followed by milk mixture to butter mixture, and mix just until combine after each addition. Fold in 16 chopped Oreos. Evenly divide batter among prepared muffins cups (pouring it over the tops of the Oreo halves), filling each cup about 2/3 full. Bake in preheated oven about 23 - 26 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool 5 minutes before transferring to a wire rack to cool completely. 
Once cupcakes have cooled completely, frost with Fluffy Cream Cheese Frosting. Finely crush about half of the cream filling free cookie sides and sprinkles over cupcakes then garnish cupcakes with optional cookie halves (you could even use the remaining 12 cookie halves). Store cupcakes in an airtight container.


Fluffy Cream Cheese Frosting


Ingredients:
10 Tbsp butter, firm but not cold
10 oz. cream cheese, cold
2 1 /2 Tbsp sour cream
1/2 tsp vanilla extract
5 cups powdered sugar


Directions:

In a large mixing bowl, using an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy about 1 minute. Stir in sour cream and vanilla. Add in powdered sugar and mix until smooth, light and fluffy, about 3 minutes. 


Recipe Source: cupcake adapted from Beantown Baker, frosting Cooking Classy

Read More

Crispy Pesto Parmesan Chicken

My all time favorite dressing is Old Spaghetti Factory's Creamy Pesto Salad dressing. I've made my own copycat version so I can enjoy it at home all the time. It is definitely a family favorite. Not only do I dress my salad with it but I use it the same way you'd use ranch, for example, to dip fries or pizza in or to drizzle over baked potatoes. When I serve it alongside a breaded chicken I always end up dipping my chicken in it too. That is why I decided just to create a recipe that incorporated it right in from the start rather than just dipping it. This is similar to a baked ranch chicken only with a Pesto salad dressing and some Parmesan instead of ranch dressing. Technically it should probably be called Crispy Pesto Dressing Parmesan Chicken (because it doesn't use pesto, but rather pesto dressing) but that's far to long so I went with the shorter version.
This chicken is so flavorful and delicious! I love the flavor of basil and it works wonders to this chicken. And that perfectly golden, crispy bread crumb coating that you get to sink your teeth into is incredible. Spaghetti Factory should consider adding it to their menu =). I love this as it is but I think sometime in the future I may even try it with a little bit of lemon zest. Enjoy!

Crispy Pesto Parmesan Chicken
Yields 4-6 servings


Ingredients:
4 (6 oz) boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup buttermilk
1 1/2 tsp dried basil
1/4 cup finely grated Parmesan cheese, divided
1/4 tsp garlic powder, divided
Salt and freshly ground black pepper, to taste
1/2 cup Panko bread crumbs
1/4 cup dry white bread crumbs
1/8 tsp onion powder
Olive oil cooking spray


Directions:
Preheat oven to 400 degrees. Butter a 13x9 baking dish. In a shallow bowl, whisk together mayonnaise, buttermilk, dried basil, 2 Tbsp Parmesan cheese, 1/8 tsp garlic powder and season with salt and pepper to taste, set aside. In a separate shallow bowl, whisk together Panko bread crumbs, dry white bread crumbs, remaining 2 Tbsp Parmesan cheese, onion powder, 1/8 tsp garlic powder then season bread crumb mixture with salt and pepper to taste. Dip chicken in basil (pesto) dressing mixture and coat both sides, then dip in bread crumb mixture and coat both sides (I'd recommend giving a generous dipping in each). Align coated chicken breast halves in a single layer on baking dish. Spray tops of chicken breast halves evenly with olive oil cooking spray. Bake chicken in preheated oven 30-35 minutes until cooked through (I wanted mine nice and golden so I moved the oven rack up a bit during the last minute of baking and broiled them. If you do this don't walk away from them, watch them constantly to prevent over browning). Serve warm.


Recipe Source: Cooking Classy

Read More

My Idea of the Perfect Snickerdoodle Cookies

Is there anything that can replace a fresh, homemade cookie warm out of the oven? Cookies are my weakness in life. Let me rephrase that, cookies are one of my many weaknesses in life. Seriously, why do they have to be so good? If they tasted horrible it would be so much easier to never eat them, but they taste amazing so I can't help but always eat them far too often. That is one reason though that I try create my favorite version of different kinds of cookies. I'm not a very picky eater but I think I know food can be labeled from awful, to bad, to acceptable, to decent, to good, to delicious, to unforgettably extraoridnary. I always am for the unforgettably extraordinary, though I know I wont always achieve it, it pushes me to make things better. I think I also know the difference between an okay cookie and a perfect cookie. 

Let me tell you how I would describe the perfect Snickerdoodle. Where to start? Cinnamon, a must. But, almost always when I add cinnamon I like a little nutmeg, they are companions in my mind. Therefore nutmeg, a must. Als`o important is a fair amount of buttery goodness, shortening and margarine are unacceptable =), they will only ever be able to poorly mimic all that butter can do. Another key, flavor. I don't like things bland so sometimes I add more than the average cookie, hence the vanilla and almond extract. Also, the brown sugar adds another slight layer of flavor. The perfect Snickerdoodle should have a soft, chewy center and an ever so slightly crisp exterior, like a magic shell to bite through. A cookie shouldn't be under-baked or over-baked or basically your end result won't show you what the recipe is intended to create. Texture is another key factor in a great cookie. It should be tender, chewy, fluffy, moist and in my opinion, with a tiny bit of cake-y. That is why I've added the sour cream and cornstarch in this recipe, they both improve the texture. One ingredient many Snickerdoodle recipes have is cream of tartar but I'm not a big fan of the acidic tang it gives the cookies, so the joy of creating your own recipe - you do it exactly as you feel like so I chose to leave it out.

Do you think I'm opinionated about cookies yet or what? I can't hold a long conversation about politics, sports or fashion but if you want to talk food I'm all yours =). I hope you love and share these cookies! Enjoy!

Snickerdoodle Cookies 
Yields about 3 dozen cookies


Ingredients:
2 1/2 cups all-purpose flour
2 tsp cornstarch
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup butter, softened 
3/4 cup granulated sugar
3/4 cup light-brown sugar 
1 large egg
1 large egg yolk
3 Tbsp sour cream
1 tsp vanilla extract
1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor)


1/4 cup granulated sugar
1 1/4 tsp cinnamon


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, 3/4 tsp cinnamon, nutmeg and salt, set aside. In the bowl of an electric stand mixer, whip together butter, 3/4 cup granulated sugar and light brown sugar until pale and fluffy, about 4-5 minutes. Mix in egg and egg yolk. Stir in sour cream, vanilla and almond extract. Add in dry mixture and mix just until combine. Allow mixture to rest 20 minutes at room temperature. In a separate small bowl, combine 1/4 cup granulated sugar with 1 1/4 tsp cinnamon. Scoop dough out by the heaping tablespoonfuls (each ball should be about 1 1/2 Tbsp) and roll into balls, then roll balls in cinnamon sugar mixture (give them a good coating). Bake on Silpat lined or buttered cookie sheets in preheated oven for 10-12 minutes. Allow to cool several minutes before transferring to wire rack to cool. Store in an airtight container.


Recipe Source: Cooking Classy

Read More

Cream Puff Pie (aka cream puff cake or eclair cake)

 Let me state things plainly, you are going to want to make this pie =). It is one of the easiest and tastiest pies I've ever made. I adore cream puffs. Basically I could eat about 20 or more in one sitting (if I didn't exercise any self control). So, when I saw this cake, and noticed how many of the reviewers had made a pie version of it I knew I had to give it a try. I don't want a little wimpy piece of cake I want a big slice of pie! I'm so glad I tried this pie. I like it equally as much, if not more than cream puffs. 
I used a different pastry cream than that listed on the original recipe. I like to call it "cheaters pastry cream" because it is made from a boxed pudding mix. It's not often I use mixes when I cook and bake but in this case, for pastry cream, I love to. It always guarantees the perfect consistency, a great texture, and I also like how it's just a bit sweeter than your average pastry cream that's made from scratch. I don't know if I would love it so much if it weren't loaded with so much cream though =). I've said it before, cream makes everything better. Yes, my Momma taught me right. She loves cream and she definitely handed that down to me. You will find this pie is anything but shy on the cream. That is what makes it so incredibly creamy, delicious and decadently divine. You may even want to make two of these because they are going to go quick. Enjoy and share! 

Cream Puff Pie
Yields about 8 - 10 servings

Ingredients:
1/2 cup water
1/4 cup butter
1/8 tsp salt
1/2 cup all-purpose flour
2 large eggs

1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream

1 cup heavy cream
1 cup milk (preferably whole or 2%)
1 (5.1 oz) package instant vanilla or white chocolate pudding mix

3/4 cup heavy cream
3 Tbsp granulated sugar

Directions:
To prepare puff pastry pie shell:
Preheat oven to 400 degrees. Generously butter a 9 inch pie dish, set aside. In a medium saucepan over medium-high heat, bring water, butter and salt to a boil. Once mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly, until mixture comes together forming a ball and pulls away from the sides of the pan. Remove from heat and while stirring, add in eggs one at a time mixing until well combine after each addition. Using buttered hands, spread mixture into an even layer over the bottom and halfway up the sides of the pie dish. Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely. Meanwhile (you can do this while the pie shell bakes), prepare chocolate sauce by combining semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave safe bowl. Microwave chocolate mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool completely (it needs to be cool or it will melt the whipped cream, you can chill it in the fridge while the pie shell bakes and cools, then reheat it slightly in the microwave on HIGH power in 5 second intervals, stirring after each interval until desired consistency is reached).

To prepare cheaters pastry cream:
In a large mixing bowl, whisk together 1 cup heavy cream, milk and pudding mix, for about 3 minutes until mixture has thickened. Spread pastry cream into an even layer over cooled puff pastry pie shell (note that it's pretty much inevitable that you're going to have some bubbles in the pie shell, you can try and flatten them a bit before spreading in the filling).

To prepare sweetened whipped cream:
In a large mixing bowl, using an electric hand mixer, whip 3/4 cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.

Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately. Note: this pie is best served the day prepared. Also note, the sweetened whipped cream will begin to separate after about 3 hours so plan accordingly. Store in refrigerator in an airtight container.

Recipe Source: adapted slightly from allrecipes.com

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

Read More

Browned Butter Lemon Pasta - A 15 Minute Meal

Yesterday I posted an Authentic Italian Meat Spaghetti Sauce so today I wanted to post a vegetarian Italian pasta dish. Trust me though you don't need to be vegetarian to fully appreciate this pasta. 
I didn't know exactly what kind of pasta I wanted to make, and then I realized I had some lemons I needed to use up while they were still fresh. Also, browned butter is a great way to add flavor to simple dishes so I decided why not combine the lemon with some browned butter. They seem as though they were made to go together. The great thing about this pasta is that it's elegant, full of fresh flavor, incredibly simple and it can be made in 15 minutes. Have guests over and impress them with this delicious, flavorful pasta. No one needs to know how easy it was =). Enjoy!

Who knew almonds made such pretty little flowers...

Browned Butter Lemon Pasta
Yields about 3-4 servings


Ingredients:
1/4 cup butter
2 Tbsp extra virgin olive oil
2 cloves garlic, finely minced
1/2 - 1 tsp lemon zest (use 1 for stronger lemon flavor)
2 Tbsp Italian seasoned bread crumbs
2 Tbsp lemon juice 
8 oz spaghetti noodles, uncooked
Salt and freshly ground black pepper to taste
2 oz freshly, finely grated Romano cheese (1/2 cup)
8 fresh basil leaves, chopped
1/4 cup sliced almonds (toasted if desired)


Directions:
Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan (for a tutorial on how to properly brown butter, see link here), set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes). 


Recipe Source: Cooking Classy

Read More

Spaghetti with Meat Sauce - Authentic Italian Style

Do you want to mimic at home that amazing meat sauce they make in the Italian restaurants? Well look no further =). In my opinion I think there are a few key steps in creating that authentic, thick, richly flavored, meaty sauce. I've learned a few things trying to imitate that amazingly delicious pasta sauce that I get at a few of my favorite Italian restaurants. One of them being, you need to cook the sauce low and slow, 5 hours minimum. If you want great sauce you're going to have to have a little patience. This is one of those made with love recipes =). I think Roma tomatoes are best. A few weeks ago I made a similar sauce, entirely from scratch. I'm talking fresh Roma tomatoes, boiled, peeled, seeded and crushed them. It took far too much time and effort only to realize the next time around canned Roma tomatoes were better. They don't seem as acidic. The flavors of the fresh basil and parsley in this recipe lend it fresh from the garden flavor. I didn't want to use fresh herbs for the entire recipe (that would be pretty pricey if you don't have an herb garden) so I chose fresh basil and parsley because they are my favorites in this recipe. Be sure to brown the meat and veggies (brown, not burn), that browned flavor is an important part of the sauces rich, robust flavor. The carrot may seem like a random ingredient but I've heard that it adds a bit of sweetness to the sauce therefor you won't have to add any sugar. It also lends a good color. I know I packed a lot of herbs into this recipe, but it will help you use up those spices sitting in your spice cupboard before they lose their freshness. 

I hope you love these pasta sauce. I would highly recommend serving it up alongside a loaf of fresh Crusty Rustic Bread (it takes about 3 minutes to prepare the no knead dough) spread with whipped garlic butter, and possibly a simple side salad with a copycat recipe of Spaghetti Factory's Pesto Salad Dressing.  I love Italian food! Enjoy!

Spaghetti Meat Sauce

Ingredients:
1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired
freshly, finely grated Romano and Parmesan cheese or Mizithra cheese for serving

Directions:
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 15 seconds, set aside. 
Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. 
Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

Recipe Source: Cooking Classy

Read More

Best Ever Cinnamon Rolls

Okay, so this is officially the longest post I think I've ever done. It's taken a few days for this one and I've been thinking of what I'd put in these Cinnamon Rolls for a long time . I've been wanting to create my own cinnamon roll recipe for months and yesterday I finally decided it was time. So, let me explain a few things. The first batch I made was delicious but I knew it could be just a bit better. It was flavorful, tender, moist, fluffy. Basically it had nearly everything I could ever ask for from a cinnamon roll, except they just weren't big and grand enough. So today I woke up bright and early and made a second batch, and in my opinion, perfected them. Words nearly can't describe the goodness of these cinnamon rolls. I have never sunk my teeth into a cinnamon roll so good. I'm sorry, I know that sounds SO bragish but it is true. This is what I work for. These are why I love my job. I get to wake up and create something delicious, then slowly savor every last little bite of it and then share it with everyone so you can try it too. 

Following I've posted both recipes, the first batch and the second batch. The ones you're going to want to try are Best Ever Cinnamon Rolls but maybe down the road you will want a smaller version and you could try the Second Best Ever Cinnamon Rolls. Hopefully soon I will be posting those in portable cupcake form because I tested and they fit perfectly in cupcake liners. Just to let you know, the majority of the pictures are from batch 1 (2nd Best) and the birds eye view shots of the cinnamon rolls are batch 2 (Best Ever). The 1st batch made a prettier roll I thought, just not quite as amazing as the 2nd batch. I hope you love these melt in your mouth Cinnamon Rolls as much as I do. Be sure to try a fresh one warm out of the oven (rather than letting it cool for hours). Enjoy!

Oh and about all the "secret ingredients" don't leave any of them out. They all work together, one ingredient complimenting the other. The cocoa isn't noticeable it just excites the flavor of these rolls. The cornstarch helps give them amazing texture. The use of two oils, butter and vegetable oil, creates a fluffy roll while giving them that rich buttery flavor. The vanilla extract, I think every cinnamon roll recipe needs it =). The nutmeg, aren't cinnamon and nutmeg just made to go together? The combo of yeast and baking powder, a friend gave me a cinnamon roll recipe once that did this and I thought it was genius, so I adapted that method. The heavy cream in the icing, its where the creamy and fluffy comes in to the icing. This may seem like a random recipe but it all comes together wonderfully to create these...

Best Ever Cinnamon Rolls

Yields 12 large rolls

Ingredients:

2/3 cup whole milk

1/4 cup butter, cold and diced into cubes

1/2 cup buttermilk

1/4 cup vegetable oil

2 1/4 tsp active dry yeast

1/2 cup granulated sugar

1 1/4 tsp salt

2 tsp vanilla extract

1 large egg, at room temperature

1 large egg yolk, at room temperature

3 3/4 cups bread flour, divided

1 1/2 Tbsp cornstarch

3/4 tsp baking powder

3/4 cup packed light-brown sugar

4 tsp ground cinnamon

1 tsp cocoa powder

1/4 tsp ground nutmeg

1/3 cup butter, melted

1 recipe Cream Cheese Icing, recipe follows

Directions:

In a medium saucepan combine whole milk and 1/4 cup diced butter. Heat mixture over medium heat until butter melts, stirring frequently. Remove from heat and stir in buttermilk and vegetable oil (this should bring mixture down to 105-110 degrees, if not allow mixture to cool to 105-110 degrees). Pour milk mixture into the bowl of an electric stand mixer and using whisk attachment, stir in yeast. Allow mixture to rest 5 minutes, then add 1/2 cup granulated sugar, salt, vanilla, egg and egg yolk. Stir mixture until blended. Switch mixer to a hook attachment, then add 3 1/2 cups of the bread flour and knead mixture on low speed until smooth and elastic, about 5 minutes (dough will be sticky). Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size about 1 1/2 - 2 hours. 

In a small mixing bowl, using a fork, whisk together 3/4 cup light-brown sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate mixing bowl, whisk together remaining 1/4 cup bread flour, cornstarch and baking powder. Pour flour mixture over risen dough and return to stand mixer and knead mixture, using the hook attachment, until smooth and elastic (resist the urge to add more flour, dough should be slightly sticky). Roll dough out on a  lightly floured surface to a 16 x 12 inch rectangle. Using the back of a spoon, spread 1/3 cup melted butter evenly over dough. Sprinkle brown sugar mixture over melted butter, coming within a 1/2 inch of all edges, and spread into an even layer. Starting on the 16 inch side, roll dough up snugly to opposite end. Cut dough into 12 equal pieces (its easiest to cut in half, then cut halves into halves, then cut those halves into thirds). Arrange rolls in a buttered 13 x 9 inch baking dish, then cover dish with plastic wrap and allow to rise until doubled in size about 1 hour. 

Preheat oven to 350 degrees (you can do this during the last 10 minutes of rising). Bake rolls in preheated oven for 23 - 26 minutes until golden brown. Remove from oven, allow to cool 5 - 10 minutes then cut rolls and spread generously with Cream Cheese Icing. Serve warm. Store in an airtight container and rewarm in microwave if desired.

Cream Cheese Icing

6 oz. 1/3 Less Fat Cream Cheese (aka Nuefchatel Cheese, regular Cream Cheese works too)

6 Tbsp butter, softened

2 1/4 cups powdered sugar

1 1/2 - 2 Tbsp heavy cream or sour cream 

1/2 tsp vanilla extract

Directions:

In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy, about 1 minute. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy, about 1 minute. 

 Yes, I will have one tea cup full of frosting please =)...

2nd Best Cinnamon Rolls
Yields 12 rolls 

Ingredients:
1/2 cup whole milk
3 Tbsp butter
1/4 cup buttermilk
3 Tbsp vegetable oil
1 1/2 tsp active dry yeast
1/3 cup granulated sugar
1 tsp salt
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 1/2 cups bread flour, divided
1 Tbsp cornstarch
1/2 tsp baking powder

2/3 cup packed light-brown sugar
1 Tbsp ground cinnamon
3/4 tsp cocoa powder
1/4 tsp ground nutmeg
1/4 cup butter, melted

1 recipe Cream Cheese Frosting, recipe follows

Directions:
Add milk and 3 Tbsp butter to a medium saucepan and heat over medium heat, stirring frequently, until butter has melted (if milk begins to bubble remove from heat and stir until butter melts). Remove from heat and stir in buttermilk and vegetable oil. Pour milk mixture into an electric stand mixer and using whisk attachment, whisk mixture until cooled to 105-110 degrees. Stir in yeast and allow to rest 5 minutes. Whisk in granulated sugar, salt, egg and vanilla. Add 2 1/4 cups bread flour to mixture and using a hook attachment, knead mixture until it's smooth and elastic (dough will be sticky). Cover bowl with plastic wrap and allow dough to rest until doubled in size about 1 1/2 - 2 hours. 
In a small mixing bowl, whisk together light-brown sugar, cinnamon, cocoa powder and nutmeg, set aside. In a separate small mixing bowl, whisk together remaining 1/4 cup bread flour, 1 Tbsp cornstarch and baking powder. Pour flour mixture over risen dough and return to electric stand mixer, then using dough hook, knead mixture until smooth and elastic. Roll dough out on a lightly floured surface, to a 16 x 12 inch rectangle. Using the back of a spoon, evenly spread 1/4 cup melted butter over dough, then sprinkle brown sugar mixture evenly over melted butter and spread into an even layer. Starting on the 16 inch side, roll dough snugly to opposite end. Cut dough into 12 equal pieces and arrange rolls in a buttered 13 x 9 inch baking dish. Cover dish with plastic wrap and allow rolls to rise until doubled in size about 1 hour. 
Preheat oven to 350 degrees. Bake rolls in preheated oven for 20-23 minutes until golden. Remove from oven and allow rolls to cool about 5-10 minutes then spread Cream Cheese Icing over Cinnamon Rolls. Serve warm. 

Cream Cheese Icing

Ingredients:
4 oz 1/3 Less Fat Cream Cheese (regular would work too)
1/4 cup butter, softened
1 Tbsp heavy cream (could be substituted with half and half)
1/2 tsp vanilla extract
1 1/2 cups powdered sugar

Directions:
In a large mixing bowl, using an electric hand mixer, whip together cream cheese and butter until fluffy, about 1 minute. Add in heavy cream, vanilla extract and powdered sugar and whip mixture until smooth and fluffy, about 1 minute. 

Recipe Source: Cooking Classy

Read More

Healthy Protein Smoothies

A healthy breakfast smoothie that tastes like dessert, I will take one of each flavor please. I'm a firm believer that healthy foods don't need to taste like cardboard, indeed they can be just as delicious as their unhealthy competitors. I don't know if I've mentioned before but I always like to have a healthy, low calorie breakfast and lunch, then at dinner I splurge a little and always have dessert. I exercise 6 days a week because I think it's a good balance for me. I watch Food Network while I run on the treadmill, it always keeps me going =). For breakfast I try to keep it around 300-400 calories 6 days a week (every Sunday I make a big brunch and splurge), so I like to have banana oatmeal, whole grain cream of wheat, whole grain cereal with almond milk or these smoothies with almond milk. Yes, I've made the change over to almond milk. I didn't believe it when I heard some random fact of how many people prefer the taste of almond milk to milk until I tried it myself. I always buy the Vanilla or Original flavor that's 60-70 calories per serving (I always check the label because some have tons of added sugar therefor a lot more calories. I never buy unsweetened). Don't get me wrong though I still love milk, I just prefer almond milk a little more and the fact that has less calories than milk is a definite bonus. The almond milk goes great in these smoothies. 
I love how these are healthy AND delicious! They are packed with protein and antioxidants and they are a good source of fiber. Thanks to that protein and fiber these smoothies will fill you up and keep you going. Pictured is 1/2 serving sizes, so yes, you get two of those glasses per serving listed! Enjoy these smoothies and share! Pass along a nutritious treat.

Banana Berry Oat Smoothie
Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided (I used So Delicious brand with 5g added protein)
1/4 cup quick oats
1 (5.3) oz Strawberry or Blueberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup fresh blueberries, chilled
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana and blueberries. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
366 calories per serving, 21 grams of protein 


Note: if you want an even colder smoothie, stir the oatmeal after microwaving and allow to cool at least 5 minutes before blending into smoothie.


Pina Colada Smoothie
Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided
1/4 cup quick oats
1 (5.3) oz Vanilla or Strawberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup diced fresh pineapple, chilled
1/4 tsp coconut extract
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana, pineapple and coconut extract. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
364 calories per serving, 21 grams of protein


Recipe Source: Cooking Classy

Read More

Chicken Cordon Bleu Casserole

Casserole. There I said it. I've always had a hard time with casseroles which is why I rarely make them. We've all had our fair share of bad casseroles, I know you know what I'm talking about. The kind where it seems like someone just threw whatever random leftovers they had sitting in the back of their refrigerator into one dish to create who knows what. I think those bad casseroles have given a bad rap to all casseroles. I wanted to call this Chicken Cordon Bleu Bake but that just sounds silly so I just need to overcome my fear of casseroles and call it what it is. My mom did make one casserole I often crave, it's a Chicken Broccoli Rice casserole, I will have to post it in the future. 
This Chicken Cordon Bleu Casserole is a casserole to remember. I love the combination of flavors in chicken cordon bleu, but really who wants to spend all that time pounding, layering and rolling chicken? That's why I decided to create this dish. You simply layer everything in one baking dash toss it in the oven and BAM! =) This dish gives a new meaning to the word casserole. Try it and you'll know what I mean. This isn't your great aunt Sally's modge podge, miss match, what in the word is that casserole. This is a flavorful, well blended, fancy casserole (because you know how I like to keep things fancy =).  I hope this becomes a favorite in your home as I know it's going to be in mine. Enjoy!

Cheesy, perfectly golden breadcrumb goodness...

Chicken Cordon Bleu Casserole
Yields about 6 servings


Ingredients:
1 3/4 lb boneless, skinless chicken breast halves, cooked and diced
8 oz ham, finely chopped*
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
1/2 tsp dried parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil
Sauce:
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream

Directions:
Preheat oven to 375 degrees. Place diced chicken in an even layer in a buttered 11x7 baking dish, set aside. To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 30 minutes until golden brown on top. Serve warm. 


*I used left over spiral sliced ham and I diced it into chunks then tossed them in the food processor and chopped them for about 10 seconds to get really small pieces. Basically any good quality ham would work as long as it's honey or smoked ham.


Recipe Source: Cooking Classy

Read More