Category Archives: Cook

by | March 23, 2012 · 8:00 am

Hot Ham and Swiss Sliders

It’s March Madness! This time of the year I am always looking for a good appetizer or meal to serve to a large group. I served these hot ham and swiss sliders during the first round of the tournament. I got the recipe after two entire pans were gobbled down in minutes at a family gathering awhile back. They are delicious and easy to prepare ahead of time so you won’t miss any of your need-to-watch games. The sauce on top creates a sticky, sweet flavor that mixes perfectly with the salty ham and creamy swiss.

In a tournament of sandwiches, these would definitely make it to the final four.

Hot Ham and Swiss Sliders
Makes 24 sliders

1 lb. deli ham (I used ham off the bone)
1 lb. swiss cheese
24 King’s Hawaiian Rolls (2 packages)
1 stick butter, unsalted
1/2 C brown sugar
1 TBSP worchestire sauce
1 TBSP mustard
1 TBSP poppy seeds

Line a rimmed baking sheet with aluminum foil. Spray with cooking spray. Slice the buns in half and place on baking sheet. (I was able to squeeze all 24 on one baking sheet) Place one piece of ham and 1/3 slice of cheese (depending on the size) on each bun.

In microwave or on stovetop, melt butter. Add brown sugar, Worchestire, mustard and poppy seeds. Spoon mixture over the top of each bun, coating with mixture. Allow to sit for 30-60 minutes – do not cover!

Preheat oven to 350. Bake for 30 minutes. Serve warm.

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by | March 21, 2012 · 8:37 am

Lemon and Vanilla Bunt Cake

I came across this recipe for Magnolia Bakery’s Lemon and Vanilla Bunt Cake and was instantly intrigued because of the unusual ingredient list. The list was short and simple and didn’t use any form of baking powder or baking soda.  Instead, it used club soda.  The cake turned out to be incredibly delicious with a dense but moist texture.

Lemon and Vanilla Bunt Cake

1 ½ cups butter, softened
3 cups sugar
5 large eggs, at room temperature
3 cups all-purpose flour
¾ cup club soda
2 tablespoons Vanilla Extract
1 ½ tablespoons grated lemon zest

Preheat oven to 350 degrees.  Grease and flour a bunt pan.  In a large bowl, cream the butter and sugar for about 3 minutes or until light and fluffy.  Add in eggs, one at a time and beating after each addition.  Finally add the flour in three parts, alternating with the club soda. Lastly, add the vanilla and lemon zest, stirring just to combine.

Pour the batter into the prepared bunt pan and bake for 70 to 80 minutes.  Remove when a cake tester comes out clean.  Let cool for 20 minutes then invert onto plate.

Serve with a dollop of whipped cream and fresh fruit.

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by | March 19, 2012 · 7:35 am

Spicy Edamame Chickpea Snack Mix

With unseasonably warm weather reminding me that swim suit season is just around the corner (and I don’t have a prego bump as an excuse to opt out this year), I’ve been trying to eat healthier and limit my snacking. It’s obviously just a good habit anyways, but as a chronic light snacker it’s tricky.

My sister, who seeks out healthy foods due to multiple food allergies, mentioned that she had been snacking on roasted chickpeas lately. It inspired this easy, healthy snack mix that relies on zippy spices for big flavor. I’ll be able to keep this in my desk drawer at work and not feel guilty when those late afternoon munchies hit!
roasted chickpeas
Spicy Roasted Chickpeas & Edamame
1 can chickpeas
1/2 bag shelled, frozen edamame – thawed
1 tsp cumin
1/2 tsp brown sugar
1/4+ tsp sea salt
1/4+ tsp garlic powder
1/4+ tsp chipotle powder

Preheat oven to 400. Drain and rinse chickpeas in a colander and mix with thawed edamame. Let as much water drain as possible while you’re mixing your spices, then dab legumes with a paper towel to make as dry as possible. In a small bowl, combine cumin, brown sugar, salt, garlic and chipotle powders.

Transfer edamame and chickpeas to a medium bowl. Sprinkle spices over legumes and toss gently to evenly coat. Bake for 40-45 minutes, gently stirring every 15 minutes or so, until chickpeas are crispy on the outside.  Let cool and transfer to a small bowl.  Dust lightly with additional salt, chipotle and garlic if desired.
spicy roasted chickpeas and edamame

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by | March 16, 2012 · 8:00 am

Homemade Shamrock Shake

I don’t care for McDonald’s…with one exception. Every year, when St. Patrick’s Day rolls around, I get very excited to pull through the McDonald’s drive-thru and order myself a shamrock shake. This year, I decided to attempt this minty frozen treat all on my own for a little homemade St. Patty’s Day celebration (with an adult kick).

Homemade Shamrock Shake
1 C vanilla bean ice cream, softened
1/4 C 2% milk
1 oz Creme de Menthe

Add ice cream and milk to blender. Blend until smooth. Add Creme de Menthe and blend. If desired, top with whipped cream and a cherry.

Here are some great Irish-inspired recipes from HAP days past:
Irish Car Bomb Ice Cream
Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting
Guinness Float
Slow Cooker Corned Beef Sandwiches
Irish Pasties

Slainte!

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by | March 14, 2012 · 7:44 am

Frozen Lemonade Pie

Over the weekend, the hubs and I decided last minute to invite his family over for Sunday dinner of jambalaya made with some homemade smoked andouille sausage – a collaboration between he and his dad. Since I hadn’t planned on entertaining, I needed a quick dessert that would go well with the spicy jambalaya.

I chose this quick recipe for Frozen Lemonade Pie from the Food Network’s Gina & Pat Neely, which I adapted to my tastes. I swapped in Nilla wafers for their recommended graham cracker crust and also snuck in some flaxseed, because, well, why not. The flavors are reminiscent in flavor and texture to a key lime pie and a great closure to a spicy meal. For me it turned out more creamy than frozen but just as delicious.
Lemonade Pie

Frozen Lemonade Pie
adapted from Food Network
Crust
2 C Nilla wafers, ground
3 tsp ground flaxseed*
7 Tbsp butter, melted

Filling
1 14oz can sweetened condensed milk
1 tub Cool Whip
9 oz frozen lemonade concentrate, slightly thawed

*optional

Preheat oven to 350. Using a food processor or blender, pulse wafers until finely ground and sand-like. Transfer wafer crumbs to a 9″ pie plate. Dust on ground flaxseed, if desired. Pour melted butter evenly over crumbs and use a fork or whisk to mix wafers and butter together until mixture is moist and crumbly. Use your fingers to pat down the crumbs along the bottom and sides of the pie plate until crust is even and smooth. Bake for 7 minutes and let cool completely.

In a large bowl, combine the sweetened condensed milk and whipped topping by gently folding together. Gradually fold in the lemonade, taking care to not overmix so that the mixture doesn’t get runny. Transfer mixture to the cool crust. Freeze overnight.

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by | March 12, 2012 · 9:33 am

Sticky Buns

It is no secret that the ladies of HAP love pinterest.  It is such an amazing place to find inspiration, recipes and fashion.  The moment I saw these sticky buns posted on the site, I knew I had to make them.  I am not 100% sure where this recipe origniated, however it appears to be from the blog All Things Delicious.  And let me tell you, these truly are delicious.

Sticky Buns

1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 cup syrup, any brand is fine
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Start by greasing a fluted pan.  In a bowl, combine the melted butter and syrup and set aside.  In another bowl, combine the brown sugar, cinnamon and nuts if you plan on using them.  (I didn’t use the nuts because my husband and daughter usually pick them out, but I do think they would make this recipe even more amazing.)  Pour about 1/2 the syrup mixture in the bottom of the pan followed by a sprinkle of about 1/2 the brown sugar mixture.

Dip each biscuit in the remaining syrup mixture and place in the bottom of the pan, slightly overlapping to form a ring.

Top with the remaining syrup and sugar mixtures.  Bake at 375 for about 20-25 minutes.  Let cool for a minute or so and then invert onto a plate.  Serve warm.

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by | March 9, 2012 · 7:30 am

Chocolate Dipped Marshmallows for Cocoa

Since we served at hot chocolate bar at our recent baby celebration for Anne, Stef and I thought it would be fun to have a variety of ways for people to gussy up their cocoa. One of the garnishes I made was these oversized, chocolate dipped marshmallows. Not only do they look pretty but you can let the chocolate melt into your drink for some extra richness.

I made them with my sister, which made it easier since you have to work fast. Adding sprinkles would be a fun task for little helpers – just have them be careful not to touch the hot, melted chocolate.

Chocolate Dipped Marshmallows
1 bag of marshmallows (I used the jumbo size)
1 bag of chocolate chips
OR
1/2 bag of chocolate chips and 1/2 bag of white chocolate chips
assorted sprinkles or sanding sugars
parchment paper

Melt chocolate over medium heat using a double boiler or make your own faux double boiler by placing a glass mixing bowl on a sauce pan so that the bottom of the bowl hangs about 1″ above your water. This will only work if your bowl fits securely into your pan. You could also melt the chocolate in the microwave, however I find I get more control with a double boiler since you don’t want to overheat the chocolate – especially the white chocolate.

As soon as the chips have all just melted, reduce the heat to medium low. If you’re using white chocolate, add any food coloring you wish now and quickly stir it in.

Working quickly, dunk and twirl the top of each marshmallow into the chocolate until the top is coated.

Set the dipped marshmallow chocolate side up on your parchment paper. Dust with sprinkles or sugar. Let set until chocolate has solidified.

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by | March 7, 2012 · 8:51 am

Peaches and Cream French Toast

My family loves sitting down to a hot breakfast on Sunday mornings. Because of this, I have come to love dishes like Egg Casseroles and French Toast Bakes that I can prepare the night before and keep in the fridge until the morning when I am ready to throw it in the oven. That gives me lots of time to stay in my PJ’s with my family, pile into the “big bed” and watch Sunday morning cartoons while a delicious breakfast slowly cooks in the oven.

When I came across this Peaches and Cream French Toast recipe from All You, I knew it would be a hit with my family.  The dish is delicious without being overly sweet and the peaches added an unexpected flavor.

Peaches and Cream French Toast

1 8-oz loaf of French bread, sliced into pieces about 1 inch thick
8 eggs
2 cups whole milk
¼ cup sugar
1 tsp vanilla extract
2 15-oz cans sliced peaches, drained
½ cup packed brown sugar
½ tsp cinnamon
½ cup heavy cream

Start by buttering a 9 x 13 baking dish. Lay the bread slices into a flat layer in the dish, trying not to leave too may holes.

In a large bowl, whisk the eggs, whole milk, sugar and vanilla. Pour egg mixture over the bread in the pan. Arrange the peaches over the bread and sprinkle with the brown sugar and cinnamon. Cover tightly and refrigerate overnight or for at least 8 hours.

When you are ready to bake, remove the pan from the refrigerator and allow it to sit out at room temperature for 30 minutes. Preheat your oven to 350 degrees. Bring the heavy cream to a boil in a small pan and cook, stirring constantly, for about 5-10 minutes or until the mixture is slightly thickened. Drizzle over the peaches.

Bake the casserole, uncovered for about 40-45 minutes or until golden brown and cooked through.

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by | March 5, 2012 · 8:00 am

Lovely Little Lady Baby Celebration

Maybe it is the second child in me, but I feel like every baby deserves a celebration. So when we found out our very own Anne was expecting her second little girl this spring, we just had to throw a little soiree. We called this a baby celebration, rather than a shower. We gathered on a Sunday afternoon for some sweet treats and hot drinks in celebration of the newest lovely little lady!

Guests were invited with the bunting flag invites which set the scene for the pink sweets table (for sale in my Etsy shop here!).

 

We set up a sweets table in the basement that included thumbprint cookies, cherry chip cookies, fruit and fluff dip and a snickerdoodle cake. Little pink touches were added throughout with plates, napkins, ribbons and flowers. Homemade pink and white tissue pom poms hung from the ceiling. Guests were also treated to a hot chocolate & coffee bar with lots of fun mix-ins, including Bailey’s Irish Cream, Kahlua, Amaretto liquor, vanilla syrup, infused whipped creams, and hand-dipped marshmallows.

A Snickerdoodle Cake with Brown Sugar Buttercream was served. It was topped with a little bunting flag printed on scrapbook paper, threaded and tied to bamboo skewers. The recipe for the cake can be found on Foodie with Family.

We had a great time chatting, eating, drinking and celebrating the upcoming birth of what we know we will be a lovely little lady! February was quite the month for parties and I was thrilled to end the month on such a bright cheery note! We wish Anne and her family the very best as they anticipate the arrival of baby number two!

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by | February 29, 2012 · 8:25 am

No-Bake Chocolate Raspberry Cheesecake

Over the winter months I desperately miss all of the fresh produce that comes in the summer, especially berries.  Last week I splurged on a pint of raspberries that looked to good to pass up.  Because I am a huge lover of anything with chocolate raspberry, I decided to dress these berries up and make a  no bake cheesecake covered with raspberries and chocolate.  The combination was amazing and also gave me my fresh berry fix.

Chocolate Raspberry Cheesecake

1 premade graham cracker crust
2  8oz packages of cream cheese, room temperature
1  14oz can of sweetened condensed milk
2 Tbsp lemon juice
1 pint raspberries, washed and dried
1 cup chocolate chips
1 Tbsp butter

In a large bowl, beat 2 packages of room temperature cream cheese until smooth.  Add the can of sweetened condensed milk and beat on medium speed for about 2 minutes or until the mixture is smooth with no lumps.  Add the lemon juice and mix to combine.

Pour mixture into your premade graham cracker crust and top with raspberries.

In a microwave safe bowl, place 1 cup of chocolate chips and 1 Tbsp of butter.  Microwave for 30 seconds and stir.  Continue to microwave and stir for 15 seconds at a time until the mixture melts completely and has no lumps.

Let cool slightly and then pour into a small ziplock bag.  With a scissors, cut a small hole in the corner of the bag.  Drizzle the melted chocolate over the raspberries.  Refrigerate for about 2 hours or until set.

This cheesecake is a little stickier than a traditional, baked cheesecake but the taste and texture is divine.

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