adventurousvegetarians


Cannoli Cupcakes!
July 30, 2011, 7:43 pm
Filed under: Desserts!

Cannoli Cupcakes! These were a project I’d been looking forward to. Another Teresa Giudice recipe, but this one is not from the Skinny Italian. It’s a bit of a pain – but more of an adventure ;] I know that you guys will LOVE this recipe!

• 1 1/2 cups flour
• 1 cup white sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick butter, cubed and at room temp
• 1/2 cup plain, low-fat yogurt (I substitued for Greek, since it was the only decent size yogurt I could find!)
• 1 large egg + 2 egg yolks, at room temp
• 1 teaspoon vanilla

Filling:
• 1 2/3 cup Ricotta Impastata*
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

*Ricotta Impastata is apparently a dryer version of ricotta specifically for cannolis. You can usually only find them in fancy stores, and it is exPENsive so are cheese cloths- so the one-income-housewife (aka ME!) used this as a substitution:

1 1/4 cup ricotta, in a coffee filter. Rest the coffee filter inside a mesh strainer. Balance the strainer full of ricotta on a large bowl and refridgerate for 2-4 hours (the longer, the better! You can squeeze occastionally. What you have left is the ricotta impastata)

Finally, frosting:
• 1 2/3 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon cocoa

1. Preheat oven to 350 F
2. Whisk together the flour, sugar, baking powder and salt. Add in butter, yogurt, eggs and vanilla.
3. With an electric mixer, beat on a medium speed for exactly 3 minutes. Remembering to stir the bottom of the bowl with a spatula.

* Most of the cupcakes I’ve whipped up are SUPER runny. This batter should be so thick, you could hold it over your head and it’s not going anywhere!

4. Line a 12-muffin tin with cupcake holders. Place equal amount of batter in all the cupcakes. Bake for 20-25 minutes, remove from the oven and cool in the pan for 5 minutes. Remove from pan to cooling rack to cool completely (1-2 hours)
5. With a small knife, carve a cone into all of the cooled cupcakes.

 

Filling:
1. Beat the ricotta impastata, powdered sugar, and vanilla until smooth. Put in a piping bag and fill the cones up completely with the mixture.
2. Smooth out the tops with a knife so they’re not overflowing.
3. Refridgerate.

 

Frosting:
1. 15 minutes before you begin, place your bowl and whisk in the freezer (I used my Kitchenaid Stand Alone so I froze my bowl and my whisk attachment.)
2. Pour cream, powdered sugar and cocoa in the bowl, whip until the cream is thick and again, you could hold it upside down and it won’t fall (In the Kitchenaid, about 5 minutes on high speed.)
3. Place contents in the piping bag, remove cupcakes and pipe the frosting on the top. I also sprinkled some pearl sprinkles on there. Refrigerate until ready to serve.

 

I gave some to our landlords along with our LAST MONTHS RENT this weekend. We’re so close I can taste it!

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Linguine with Parsley Sauce
July 27, 2011, 7:59 am
Filed under: Dinners/Lunches

You guessed it: more Skinny Italian recipes!

• 1 lb linguine
• 2 medium red potatoes, peeled
• 3 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Start cooking pasta until al dente, in lightly salted water.
2. Cover peeled potatoes in cold, salted water. Bring to a boil and reduce heat to medium-low. Cook for 25 minutes.
3. Drain the potatoes and reserve 1/2 cup potato water. The easiest way I found to do this is to place a strainer in a large bowl and remove the potatoes, and then all of your water is reserved!
4. With an electric mixer, whip the potatoes into a paste, adding enough of the potato water to make it the consistancy that you would like. Stir in parsley, basil, salt and pepper.
5. Drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot, add mashed potatoes. Add pasta water gradually, while stirring, until the pasta is the perfect consistancy.



Fried Chicken Sliders
July 26, 2011, 9:35 am
Filed under: Dinners/Lunches

YUM!


• 1/4 cup and 1 tablespoon warm milk
• 2 teaspoons margarine, melted
• 2 teaspoons warm water
• 2 teaspoons white sugar
• 1/2 package instant yeast (approx. 2 teaspoons)
• 1/4 teaspoon salt
• 3/4 cup and 3 tablespoons and 1 teaspoon all-purpose flour, or as needed
• Chicken Nuggets recipe found here
• 1/2 cup mayo
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne (more or less depending on how hot you would like it!)
1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for 5 minutes.
2. Stir in the salt, and slowly add in the flour until you have a soft dough. Divide into 4 pieces, and form into balls. Place on baking sheets so they are about 3 inches apart. Let rise for 20 minutes.
3. Meanwhile, preheat the oven to 375 F. Bake the dough balls for 15 minutes. Cool slightly, then split them in half horizontally and lightly toast them.
4. In a small bowl, whisk together the mayo, sugar and pepper. Spread the sauce over the top of the bun.
5. Fill with chicken nuggets and any other toppings you would like (lettuce, onions, tomato…)



Ridiculously Easy Pasta Cacio e Pepe
July 25, 2011, 9:33 am
Filed under: Dinners/Lunches

Another recipe I borrowed from the Skinny Italian :] After we had eaten about half of it, I tossed in some uncooked cooking spinach (Jack is not a big fan of cooked vegetables) and it was so delicious! A nice fresh crunch in the pasta, I think I’ll be making it with spinach from now on! :]

• 1 lb spaghetti noodles
• 2 cups Parmesan cheese
• salt and pepper to taste

1. Cook the noodles al dente, and strain, reserving 1 cup of the pasta’s cooking water.
2. Top with cheese and salt and pepper, toss. Add enough pasta water to make it the consistancy that you would like (I used about half a cup.)

Super easy and delicious!



Biscotti!
July 24, 2011, 8:41 am
Filed under: Desserts!

Another recipe that I’ve adapted from The Skinny Italian:

• 3 large eggs, room temp.
• 1 cup white sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. I didn’t have any parchment paper so I just well-buttered the baking sheet.

2. In a large bowls, whip eggs, sugar, vanilla, and almond extract for 3 minutes with an electric hand mixer on high speed until thick and yellow.

3. In separate bowl, sift flour and whisk in baking powder and salt. Combine the dry ingredients with the wet ingredients and mix in with a rubber spatula until you have a sticky dough.

4. Knead the dough on a surface lightly dusted with sugar. Shape into a log that is approx. 2 inches wide by 12 inches long. Bake for 30 minutes.

5. Remove from the oven and let cool for 30 minutes. Reduce the ovens heat to 325 F.

6. Using a serrated knife, cut the log diagonally into 1/2 inch thick slices. (I didn’t cut them on enough of an angle so mine were kinda short and fat – but they worked!). Line the slices flat side down on the baking sheet. Bake for 10 minutes. Flip, bake for another 10 minutes.

*The longer they’re out and cooling, the crispier they get. Better on the second day! :]



Pasta with Portobello Sauce
July 23, 2011, 12:55 pm
Filed under: Dinners/Lunches

I apologize again for slacking on the recipes this week. We’re going to celebrate pasta week, as a dedication to cheap, filling food! This week I’ll cook a ton of pasta recipes that I got from The Skinny Italian that I have never done before.

• 3 large portobello mushrooms, rinsed, sliced and diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 small red bell pepper, cored, seeded and diced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup red wine vinegar
• 1 lb pasta (supposed to be penne, but the macaroni was on sale ;])
• 1/2 cup Parmesan cheese

1. Heat the oil over medium heat, add garlic and mushrooms. Cook for 3-5 minutes. Add bell pepper, salt and pepper. Cook uncovered for 2 more minutes. Stir in the vinegar and cook for 1 minute. Remove from heat and cover so it’ll stay warm.
2. Meanwhile, cook pasta in lightly salted water until al dente. Drain, reserving 1/2 cup of the pasta’s cooking water.
3. Return to pot, toss with Parmesan cheese. Stir in the mushroom mixture. Add pasta water until it’s the consistency that you would like. Enjoy! :]



Mac N’ Cheesza!
July 17, 2011, 8:48 am
Filed under: Dinners/Lunches

Hi everyone I know it’s been a while. I’m back! And I bring with me: Mac n’ Cheesza!


• 1 cup warm water
• 1 table sugar
• 2.25 tea yeast
• 3 tables Olive Oil (+ more for drizzling)
• 1 tea salt
• 2.5 cups flour (+ more for dusting)
• 1-2 teaspoons minced garlic
• 1 1/2 cups of cooked macaroni noodles
• 1 1/2 cups cheddar cheese

1. Combine the water, sugar and yeast and whisk together until thoroughly combined.
2. Add olive oil and salt
3. Mix in flour until the dough is no longer sticky, let rise for 10 minutes.
4. Preheat your oven to 425 F
5. Roll the dough with a rolling pin on a floured surface and transfer to a baking dish. Tuck all of the corners in so it’s a nice little rectangle.
6. Drizzle lightly with olive oil and sprinkle with garlic
7. Bake for 5 minutes in the preheated oven. Remove, then top with macaroni followed by cheese.
8. Bake for another 15 minutes – and enjoy! :]