Kevin and Kaitlyn's Engagment Party

I'm in charge of desserts for the engagement party. My overall goal is have an assortment of things that are easy to cut into pieces and able to be frozen if there are leftovers.
The only problem is that I'm a chocolate fiend, so I've noticed that almost everything I've picked includes some type of chocolate. Oops!

Here are my top selections:

Peanut Butter Cream Topped Brownies

Ingredients

Brownies

• 1/2 cup sugar
• 2 tablespoons margarine or 2 tablespoons butter
• 2 tablespoons water
• 1 1/2 cups semi-sweet chocolate chips
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2/3 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Peanut Butter Cream

• 1/4 cup margarine or 1/4 cup butter
• 2/3 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 3 -4 tablespoons light cream or 3 -4 tablespoons milk

Chocolate Glaze

• 2 tablespoons semi-sweet chocolate chips
• 2 teaspoons butter

Directions

1. BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
2. In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
3. Add the chocolate chips; stir until completely melted.

4. Next, add the eggs and vanilla. Mix with a spoon until well blended.
5. In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
6. Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
7. PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
8. Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
9. Frost the brownies once they are completely cool.
10. CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
11. Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
12. Cover and store the brownies in the refrigerator.

Martha's Coconut Cupcakes

Ingredients

Makes 21

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract
• Seven-Minute Frosting
• 1 1/3 cups large-flake unsweetened coconut

Directions

1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Read more at Marthastewart.com: Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes Recipe - MarthaStewart.com


OR

Carrot Cake (I'm turning them into cupcakes) from Epicurious

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger

Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

For cake:

Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing:

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Read More http://www.epicurious.com/recipes/food/printerfriendly/Carrot-Cake-with-Maple-Cream-Cheese-Icing-102155#ixzz0xzHxViqU

Cooking Light's Pumpkin Pound Cake

Ingredients

• Cake:
• Cooking spray
• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk
• 
  Glaze:
• 1/3 cup fat-free buttermilk
• 1/4 cup granulated sugar
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/8 teaspoon baking soda

Preparation

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

And last but not least...something classic, like these Chocolate Chip Cookies

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

2 cups chocolate chips (I use 1/2 white and 1/2 milk chocolate)

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15-17 minutes (depending on size of cookie) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

I would love to practice setting up tables like this http://yourhomebasedparties.com/
and get some good experience.

How to poach peaches and make cobbler...and other delicious sides!

Tonight was scheduled to be Bible study at my house...well, scheduled. Our leader ended up stuck waiting for a tow truck and we ended up eating and visiting.
I'd been wanting to try a few different things, one being all the in-season peaches (from the grocery store and my friend Jen's peach tree!) and an avocado salsa.
My Bible study girls and I pretty much downed the salsa and the peach cobbler was a huge success!

Salsa (from Jen)

2 avocado's-diced
4 tomatoes-diced
1 red onion-diced
1 can of black beans
1 can of corn

Garlic salt to taste (I used 1/8-1/4 tsp...very little!)


And although this cobbler is originally entitled "Iva's Peach Cobbler" from Taste of Home, I'm naming it Katie's Peach Cobbler.

I also experimented with poached peaches first...super easy. Boil a large pot of water, add peaches (about 8 at a time), let them sit in the boiling water for 1 minute. Remove and place in another large bowl of ice water. The peach skin comes right off!

• 6 to 8 large ripe peaches, peeled and sliced
• 2-1/2 tablespoons cornstarch
• 3/4 to 1 cup sugar
• 
  CRUST:
• 1 cup all-purpose flour
• 2 egg yolks
• 1/4 cup butter, melted
• 1 teaspoon baking powder
• 1 cup sugar
• 2 egg whites, stiffly beaten

Directions

• Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden.
  
• Yield: 12 servings.

Things that taste better the day after

This is a super easy, incredible tasting homemade marina. I refuse to buy the cans when I can make this the night before and let it cook for a while on the stove top. Your food processor is your best friend for this recipe....just process that celery, onion and carrot and add crushed tomato!!
I made this last night and I'm loving the fact that dinner is done tonight...homemade marina with lots leftover to freeze. Plus my favorite...adding angel hair pasta and grilled chicken.

1/8 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes (I like the Italian ones)
1/2 cup of grated Parmesan-Regiano cheese

Directions
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and simmer uncovered over low heat until the sauce thickens, about 1 hour. Stir in the Parmesan cheese and season the sauce with more salt and pepper, to taste.

Breakfast for Dinner

One of best aspects of teaching is the relationships that have been built. These are two of my favorite college freshman (as of May 2010!). One is going off to Baylor, so we had a girls night to celebrate the last time we would see her!
We had planned to eat later, so I knew I didn't want to cook something heavy and time consuming. Therefore, I decided on breakfast, at 8:30 at night.

This Apricot Stuffed French Toast is incredible! You could certainly substitute any jam/jelly in place of apricot preserves. I used strawberry jam since I had a brand new jar and served this with boysenberry syrup and a breakfast casserole. In my opinion, breakfast casseroles are just about the best thing. They make great leftovers rolled up in a tortilla, or just reheated. And bonus, you can use just about anything and it will taste great!

Simple Breakfast Casserole

Preheat oven to 350
Spray a 9 x 9 square pan with Pam (If you want to make a 13 x 9, just double the ingredients)

1 cup frozen hash browns
6 eggs
1/2 cup milk (I used skim, but you can use 1%, 2%, half/half)
1/2 cup roasted red pepper
1 onion
1/2 tsp salt
1/2 tsp pepper
1/2-3/4 cup cheese (any kind, I used shredded Parmesan)

Saute onions until tender, add pepper to heat through (about 5-7 minutes)
Whisk together 6 eggs, milk and salt/pepper
Layer hash browns on bottom of pan, top with onions and red pepper, pour egg mixture and sprinkle cheese on top.

Bake at 350 for 20 minutes, or until set.

Apricot Stuffed French Toast (From Martha Stewart, Everyday Food)

Serves 4

• 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
• 3 tablespoons apricot jam
• 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
• 2 large eggs
• 1/2 cup low-fat (1 percent) milk
• 1/4 teaspoon ground cinnamon
• 1 to 2 tablespoons unsalted butter
• Pure maple syrup, for serving (optional)

1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
3. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

Peppermint Pattie Brownies

I made these for the teachers at school this spring...big hit!! I'm making them again tomorrow for Bible study!


Peppermint Pattie Brownies

• 1-1/2 cups butter, softened
• 3 cups sugar
• 5 eggs
• 1 tablespoon vanilla extact
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 package (12 ounces) chocolate-covered peppermint patties

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  
• Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well.
• Spread about two-thirds of the batter in a greased 13-in. x 9-in. baking pan. Arrange peppermint patties over top.
  
• Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven).
• Cool completely on a wire rack. Cut into bars. Yield: 2 to 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 257 calories,

Quick ideas

I love a good curry and this is a really quick, shortcut version that is great when served over rice! It was a staple in our house growing up...thanks Mom!!
(I made this on Monday night with just one chicken breast and halved everything...super easy!)

Mom's Easy Chicken Curry

1/4 cup butter, cubed
1/3 cup mustard (any kind; yellow, dijon, spicy, whatever you have on hand)
1/2 cup honey
1 tsp. curry powder (more if you like a stronger curry flavor)
1/2 tsp. salt and pepper
3- boneless, skinless chicken breast

(Use a 9x13 pan, bake for 30-40 minutes, at 350 degrees)
Cut chicken into 1-inch pieces.
Mix together mustard, honey, curry powder, salt and pepper in a bowl.
Top the chicken with cubed butter (it will melt in the oven)
Pour curry sauce over chicken and butter.
Throughout cooking time (2-3 times), stir chicken and curry sauce (the butter will be melted) to make sure everything is coated and mixed together.

The curry caramelizes during cooking and creates a beautifully thick sauce to pour over rice! Delish!

You could easily add onion, bell pepper and green beans which are often added in curry recipes.



This is another easy dessert recipe from Pampered Chef that I like to make for Bible study!

Cool and Creamy Chocolate Fondue

Ingredients:
3/4 cup semi-sweet chocolate morsels 1 container (8 ounces) frozen whipped topping, thawed 1/2 teaspoon Pantry Korintje Cinnamon		1/2 teaspoon rum or vanilla extract (optional) Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

Directions:

1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

Cook’s Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Use the Apple Wedger to easily cut apples and pears into uniform wedges.

Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.

If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

Things to try

Since returning home, I have a list of things to try before school starts. Here are 2 that have caught my attention!

Red Thai Shrimp

Ingredients

• 1 3/4 cups water
• 1 cup uncooked jasmine rice
• 2 teaspoons butter
• 1/4 teaspoon kosher salt
• Cooking spray
• 1 1/4 pounds large shrimp, peeled and deveined
• 1 (14-ounce) can light coconut milk
• 1 tablespoon red curry paste
• 1 1/2 tablespoons fish sauce
• 4 teaspoons dark brown sugar
• 1 red bell pepper, seeded and thinly sliced
• 2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Banana Split Ice Cream Cake

• 20 whole Oreo Cookies
• 4 Tablespoons Butter, Melted
• 4 whole Bananas
• 1 pint Strawberry Ice Cream
• 1 pint Vanilla Ice Cream
• 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
• 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
• Fresh Whipped Cream, For Serving
• Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!