Hostess Cupcakes

Ingredients :

Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten

Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme


6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract

Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla

How To Prepare : 

1. Preheat the oven to 350 degrees F with the rack in the center position.

2. Spray muffin tins with non-stick cooking spray.

3. Start by preparing the cupcakes.  Place sugar and 1 cup of water in a medium saucepan. Bring to a boil, stirring frequently until the sugar dissolves. Transfer to a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.

5. Using an electric mixer add the eggs to the chocolate mixture, beating on medium speed until well combined.  Next, slowly mix in the dry ingredients on low speed until the batter becomes smooth.

6. Pour the batter evenly between the prepared muffin tins. Fill each muffin half way and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 25 minutes, then transfer to a rack and let cool completely.

7. To prepare the filling, Use a mixer to cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Cover and refrigerate until ready to use.

8. Next, make the chocolate ganache that goes on top of the cupcake.  Place the chocolate in a stainless-steel bowl. Use a medium saucepan to heat the cream and 1 tablespoon butter until it just begins to boil, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let stand until cool.

9. Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; then squeeze some of the cream filling into it.

10. Spoon a tablespoon of the chocolate ganache onto each cupcake and lightly spread with a spatula or a knife. Chill for at least 10 minutes.

11. Meanwhile, use an electric mixer to beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q design across the top of each cupcake.

Service :  18 Pax

Leftover Turkey And Rice Casserole

 Ingredients :
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion

How To Prepare : 

1. Pour soup and water into crock pot and stir to combine.

2. Add remaining ingredients and mix well.

3. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired.

Source - Set It & Forget It Crockpot Recipes

Olive Garden Italian Sausage Soup

Ingredients : 

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

  


How To Prepare :

1. Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

2. Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

3. Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Source: Olive Garden

Artichoke Soup

 Ingredients :

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream

How To Prepare :

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

3. Bring the mixture to a boil over high heat, then reduce the heatand simmer, loosely covered, for 30 minutes.

4. While the soup is simmering, make a roux: In a small saucepan, meltthe remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

6. Blend the soup using a stand or immersion blender, and strain ifdesired. Return the soup to the pot, adjust the thickness withadditional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Servings: 2 to 4

Source: LA Times