Dumplings and Berries

I just made this, and had to put it in right away. It's amazing. Berries are my absolute favorite summer treat and I used fresh ones instead of frozen like Martha Stewart called for.

Enjoy!

1 pound frozen or fresh mixed berries
1 tablespoon fresh lemon juice
6 tablespoons plus 1 teaspoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup low-fat buttermilk
1/8 teaspoon ground cinnamon

Picture: Martha Stewart

Directions
In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.
Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

I made this for a superbowl party last weekend, and it was a total touchdown. Everyone wanted the recipe and it tastes exactly like buffalo wings.

The best part, it only takes 5 minutes to cook!

photo and recipe courtesy of KRAFT

1 pkg. (8 oz.) Cream Cheese, cubed
1-1/2 cups finely chopped cooked chicken
1/2 cup Blue Cheese Dressing
1/2 cup hot pepper sauce for Buffalo wings
2 stalks celery, finely chopped

MIX all ingredients in medium microwaveable bowl.
MICROWAVE on HIGH 5 min. or until cream cheese is melted and mixture is heated through, stirring after 3 min.
SERVE hot with crackers, chips or celery sticks.

Orecchiette with Roasted Broccoli and Walnuts

This pasta is amazing. The roasted walnuts and broccoli give it a great unique taste. This is also amazingly easy, whole meal was done in about 30 minutes! (recipe and photo courtesy of Real Simple)

12 ounces orecchiette or some other short pasta

1 bunch broccoli (1 1/2 pounds), cut into small florets

1/2 cup walnuts, roughly chopped

1/4 cup olive oil

2 cloves garlic, chopped

2 tablespoons unsalted butter

1/4 cup grated Parmesan (1 ounce)

Heat oven to 400° F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Baked Mac and Cheese

This is probably the best baked mac and cheese I have ever had.
It is Alton Brown's who is one of my fav on the Food Network.
It calls for Panko bread crumbs, but I used regular, and it was still amazing.
Enjoy.

Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup onion, diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
black pepper

Topping:
3 tablespoons butter
1 cup bread crumbs

Directions
Preheat oven to 350 degrees .
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter.
Whisk in the flour and mustard and keep it moving for about five minutes.
Make sure it's free of lumps.
Stir in the milk, onion, bay leaf, and paprika.
Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish.
Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat.
Top the macaroni with the bread crumbs. Bake for 30 minutes.
Remove from oven and rest for five minutes before serving.

The best Blondies!

So I never made Blondies before but always wondered about them.
I had guests over this weekend and decided to try bakingblonde's recipe
she had on her blog. I (and my guests) immediately fell in love with these
amazing treats. I added semi-sweet chocolate chips and pecans but I am
seeing the possibilities are endless.

Basic Blondies
6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)

Preheat oven to 350.Line an 8x8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.
Mix the brown sugar with the melted butter and beat until smooth.
Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using).
Mix in any additions (some ideas below).
Pour into prepared pan and use a greased spatula to evenly spread
mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle.
Cool before cutting.

White Chocolate Bark

This is a variation of the bark I posted earlier.

This is my husband's favorite.

I saw it on Barefoot Contessa and had to try it.

It is perfect for a holiday party or any occasion.

Ingredients:
1/2 cup walnuts
16 ounces white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced apricots

Directions:
Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch

rectangle on a piece of parchment paper placed on a sheet pan.

Turn the parchment paper over so the pencil mark doesn't get into the chocolate.

Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes.

Set aside to cool and then chop roughly into large pieces.

Place 3/4 of the chocolate in a glass bowl and place it in the microwave

on high power for 30 seconds. Stir with a rubber spatula.

Put it back in the microwave for another 30 seconds and stir again.

Continue to heat and stir every 30 seconds until the chocolate is just melted.

Immediately, add the remaining chocolate and allow it to sit at room

temperature, stirring often, until it's completely smooth.

(If you need to heat it a little more, place it in the microwave

for another 15 seconds at a time.)

Pour the melted chocolate onto the parchment paper and spread

it lightly into the drawn rectangle. Sprinkle the top evenly with the

cooled walnuts, the cranberries and apricots.

Set aside for at least 2 hours until firm, or refrigerate for 20 minutes.

Cut the bark in 16 pieces and serve at room temperature.

Peppermint Bark

Around the holidays I always saw bark at William Sonoma and other stores for ridiculous amounts of money.
I never realized how easy this is to make.


I made both white and dark chocolate, the recipe is the same,
just substitute what chocolate you like.
picture courtesy Food Network
Peppermint Bark

2 14 oz bag semi sweet chocolate chips
1/2 teaspoon peppermint extract
8 candy canes crushed to 1/4 inch pieces





Melt chocolate on the stove top. Mix in candy canes and peppermint extract.
Spread mixture on baking sheet lined with wax paper. But baking sheet in
refrigerator and let harden for 45 min. Let sit at room temperature 10-15
minutes before serving.