This recipe took most of the afternoon to prepare but it only takes one pan which is definitely a plus! Well, two pans if you make egg noodles. All the preparation went well, it looked pretty, it smelled delicious, the taste tests were so yummy but once it was ready to serve it was lacking in flavor and it kind of cold. I’m still unsure of what I did wrong. I followed the instructions step by step. I’m determined to make this right so I will be making it again in the very near future. I’ll let you know how it turns out the second time.

If you’ve made this recipe and have any tips or tricks for me, please tell me! Thank you!

Coq Au Vin

2007, Ina Garten, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

–

Cook Time:

1 hr 10 min

Level:

Intermediate

Serves:

3 servings

Directions

e2 tablespoons good olive oil

Ingredients

• 4 ounces good bacon or pancetta, diced
• 1 (3 to 4-pound) chicken, cut in 8ths
• Kosher salt and freshly ground black pepper
• 1/2 pound carrots, cut diagonally in 1-inch pieces
• 1 yellow onion, sliced
• 1 teaspoon chopped garlic
• 1/4 cup Cognac or good brandy
• 1/2 bottle (375 ml) good dry red wine such as Burgundy
• 1 cup good chicken stock, preferably homemade
• 10 fresh thyme sprigs
• 2 tablespoons unsalted butter, at room temperature, divided
• 1 1/2 tablespoons all-purpose flour
• 1/2 pound frozen small whole onions
• 1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

 photo via thefoodnetwork

The coq au vin mishap had me questioning my cooking ability that is until the very next night. I made Paula Deen’s Old-Time Beef Stew! I made a few adjustments to make it my own and it was a HUGE hit! Even my chef-mother was asking for the recipe and my tricks. Which in my book is like earning another star on my cooking chart!

Old-Time Beef Stew

Recipe courtesy Paula Deen

Prep Time:

5 min

Inactive Prep Time:

–

Cook Time:

2 hr 15 min

Level:

Easy

Serves:

6 servings

Ingredients

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch
• I added 1/4 cut Yukon gold potatoes
• I also added a little bit of dry red wine

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

I’m linking up with Molly from Duchess of Fork to share some of the recipes from the menu I included in my Entertaining post yesterday. I’m loving ALL the link ups! This is even more fun that I had imagined! Such a great way to get to know new bloggers and share our ideas during the season of giving! Today’s post is really Kiks’ post because after if your mother is a chef, why on Earth wouldn’t you let her do the cooking day!?

*Warning: this is a LONG post to get all the recipes in.

Notes from Kiks: While some would just prepare a vegetable tray a properly prepared “Crudités ” display can be a work of art and actually become a beautiful addition to your table décor.  Use interesting containers to get height variations, pile veggies in colorful combinations, and keep it spruced up throughout the buffet so it doesn’t turn into one of those grazing disasters.  While the vegetable tray has always been a staple at parties, a beautiful crudités display will delight your guests and be a pleasant option for those who  prefer not to divulge in the heavier buffet options.

Vegetable Crudités Serves 12 (Martha Stewart’s Hors D’Oeuvres Handbook) 

1 tablespoon kosher salt

4 ounces of haricots verts or wax beans

1 bunch thin asparagus (about 16 ounces)

1 bunch celery (about 1 pound 10 ounces)

1 small jicama (about 5 ounces)

1 medium cucumber or 3 kirby cucumbers, peel on

2 bunches scallions

1 bunch carrots (about 12 ounces)

1 medium yellow squash (about 5 ounces)

1 medium zucchini (about 6 ½ ounces)

1 medium daikon (about 12 ounces)

12 cherry tomatoes

Buttermilk Peppercorn Dip (recipe below)

1. Prepare a large bowl of ice water and set aside.  Bring a large pot of water to a boil and add the salt. Trim the beans and place in the boiling water.  Blanch for 15 to 25 seconds until the color becomes bright green.  Use a slotted spoon to transfer the beans to the ice water to cool.  When cool, remove them from the ice water, pat dry with a paper towel, and set aside.  Trim the woody ends from the asparagus and immerse in the boiling water. Blanch until bright green about 30 seconds; transfer to the ice bath to cool.  Remove them from the ice water, pat dry and reserve.
2. Separate the celery stalks and wash thoroughly.  Using a vegetable peeler,, peel away any tough, stringy fibers from the outside of each stalk. Trim the bottoms and tops off each stalk and set aside. Peel the jicama and cut into 1/4-inch matchsticks, measuring 3 to 5 inches in length.  Set aside.  Wash the cucumbers very well and cut in half (if using regular cucumbers); cut the cucumber into spears, set aside.  Trim the scallions to 9-inch lengths and set aside.  Wash and peel the carrots and cut length-wise into strips measuring 1/4-inch in diameter.  Set aside.
3. Wash the squash and zucchini very well and slice 1/16 inch thick lengthwise, preferably on a mandoline.  Peel the daikon and cut into 1/16-inch thick slices lengthwise.  Set aside all of the slices, covered with a damp towel, until serving time.  Wash the cherry tomatoes and dry.  Set aside.
4. Place the beans, asparagus, celery, jicama, cucumbers, and carrots in serving glasses.  Roll up the squash zucchini, and daikon strips and place on the serving platter with the other vegetables. Place the tomatoes in a bowl or glass. Serve the crudités with the Buttermilk Peppercorn Dip.

Buttermilk Peppercorn Dip Makes 1 ½ cups (Martha Stewart’s Hors D’Oeuvres Handbook)

1 cup sour cream

2 Tablespoons buttermilk

1 teaspoon coarsely ground mixed peppercorns

2 teaspoons minced chives

½ teaspoon finely chopped fresh thyme

1 large shallot, minced

½ teaspoon kosher salt

Place the ingredients in a medium bowl and stir well to combine.  Serve immediately or store, covered in the refrigerator, for up to 48 hours.

Paprika Chips with Hummus  (48 chips) 

Cocktail Food  by Mary Corpening Barber and Sara Corpening Whiteford)

1 ½ teaspoons ground cumin

¾ teaspoon sweet paprika

¼ teaspoon plus 1/8 teaspoon kosher salt

2 Tablespoons vegetable oil

4 miniature (4-inches in diameter) pocket pitas

One 15-ounce can plus one 8 3/4-ounce can chickpeas, drained

¼ cup tahini

3 Tablespoons water

2 Tablespoons lemon juice

2 teaspoons extra-virgin olive oil

1 teaspoon ground coriander

½ teaspoon minced garlic

1/8 teaspoon cayenne

48 cilantro sprigs for garnishing

Preheat over to 350 degrees F.

Mix ½ teaspoon of cumin, paprika, and 1/8 teaspoon of the kosher salt together in a small bowl.  Add the oil and mix well.  Cut the edges off the pitas, using scissors, and separate into 2 pieces. Brush the rough side of each piece of pita with the oil.  Stack the pita and cut into six wedges.  Arrange the wedges on a parchment paper-lined baking sheet, seasoned-side up.  Bake on the middle rack of the oven until crisp and golden, 8 to 10 minutes.

To make the hummus:  Place the 15-ounce can of chickpeas into a food processor.  Add the tahini, water, lemon juice, olive oil, coriander, garlic, cayenne, remaining 1 teaspoon cumin, and ¼ teaspoon kosher salt in a food processor and process until smooth.

To assemble:  Transfer the hummus to a sealable plastic bag and squeeze into one corner.  Cut a small tip off the corner.  Pipe about 1 teaspoon onto each pita wedge.  Garnish with a cilantro sprig and a whole chickpea.

Do-ahead tips:   The chips can be baked up to 3 days in advance and stored in an airtight container.  The hummus can be prepared up to 2 days in advance and refrigerated.  The chips can be assembled up to 30 minutes in advance.

Notes from Kiks: While I am not keen on the name of this recipe (doesn’t seem very gourmet to me) it is a beautiful presentation and everyone does seem to love it.  I have found that to avoid that messy look mid-buffet, it helps to make them in smaller springform pans. (Just remember to adjust the cooking time if you are splitting into two pans.)  When one gets too messy looking simply bring out a fresh one.  Everyone will enjoy the leftovers the next day regardless of how it looks.

Chicken Nacho Cheesecake      Yield: 1 (10-inch) cheesecake

Southern Living Christmas Cookbook

1 2/3 cups finely crushed tortilla chips

¼ cup butter or margarine, melted

3 (8 oz.) packages cream cheese, softened

4 large eggs

½ cup mayonnaise

1 (1.25 oz.) package taco seasoning mix

2 Tablespoons all-purpose flour

1 ½ cups drained and finely chopped canned premium chuck white chicken

1 ½ cups (6 oz.) shredded Colby-Monterey Jack cheese blend

1 (8 oz.) carton sour cream

Toppings:  sliced ripe olives, cooked whole kernel corn, chopped green onions, chopped fresh tomato

Picante sauce or salsa

Combine tortilla chips and butter; stir well.  Firmly press into bottom of a 10-inch springform pan; set aside.

Beat cream cheese at high speed with an electric mixer until creamy.  Add eggs, 1 at a time, beating well after each addition.  Add mayonnaise, taco seasoning mix, and flour; beat at low speed until smooth.  Stir in chicken and cheese.  Pour batter into prepared pan.

Bake, uncovered. At 325 degrees for 55 minutes.  Spread sour cream on top of cheesecake; bake 10 more minutes.  Cool to room temperature in pan on a wire rack.  Cover and chill at least 8 hours.

To serve, carefully remove sides of pan. Arrange toppings on cheesecake.  Serve with picante sauce.

Note from Kiks: Everybody loves anything “Caprese”.  This is a little twist on the traditional caprese combination.  When preparing this recipe with a heavy appetizer menu it will serve way more than 12 people.  This recipe is indicating that each person is going to have 5 skewers…if that’s all you are serving, maybe.  So, plan quantity based on your full menu offering.

Tortellini Caprese Bites    12 servings Southern Living December 2011

1 (9oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Prepare tortellini according to package directions.  Rinse under cold running water.

Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer.  Place skewers in a 13 x 9-inch baking dish.  Pour Basil Vinaigrette over skewers, turning to coat.  Cover and chill 2 hours.  Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste.  Discard any remaining vinaigrette.

Notes from Kiks: This appetizer is a beautiful presentation with an interesting combination of flavors.  I love figs so it is one of my favorites.  Fresh figs are best but if they are not available (which is NEVER in southern Illinois, except the week of Christmas) you can substitute dried figs.  Plump them in 3 Tablespoons of warm water and 2 Tablespoons of port for 5 minutes.

Endive with Goat Cheese, Fig and Honey-Glazed Pecans  Makes 3 dozen

Martha Stewart’s Hors D’Oeuvres Handbook

¾ cup (3 oz.) pecan halves (big beautiful pecan halves are important for presentation)

5 Tablespoons honey

8 ounces fresh goat cheese, at room temperature

½ cup port wine

1 recipe Endive petals (recipe follows)

4 leaves frisée, torn into smaller pieces

9 whole fresh figs, cut into 3/4-inch wedges

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.  In a small bowl, toss the pecans with 2 Tablespoons of the honey.  Place them in a single layer on the baking sheet.  Bake for 4 minutes; then stir and continue baking until shiny, 3 ½ to 4 minutes.  Set aside to cool.

Using two demitasse spoons or small teaspoons, form 36 quenelles from the goat cheese: Hold 1 spoon in each hand with ½ teaspoon of the cheese in 1 spoon. Shape the cheese by turning one spoon against the other lengthwise, transferring the cheese back and for the between the spoons.  Continue with the remaining cheese.

Place the port and remaining honey in a small stainless-steel saucepan.  Cook over low heat until the mixture is reduced by half and is thick and syrupy, about 5 minutes.

Fill each endive leaf with a sprig of frisée, a pecan half, a cheese quenelle, 1 piece of fig, and a drizzle of the port reduction.

Mini Crab Cakes with Cilantro Paste     Makes 24

Finger Food by Laurel Glen Publishing

1 Tablespoon buttermilk

4 scallions, thinly sliced

1 egg

2 Tablespoons sour cream

11 oz. Fresh, white crabmeat, excess liquid squeezed out

1 small yellow pepper, finely diced

2 teaspoons chopped, fresh thyme

2 ½ cups fresh, white breadcrumbs

olive oil, for frying

Cilantro paste

1 clove garlic

1 green chili, seeded

½ teaspoon ground cumin

¼ teaspoon sugar

¾ cup cilantro leaves

½ cup fresh mint

1 Tablespoon lemon juice

1 ½ Tablespoons coconut cream

½ avocado

Line a baking sheet with baking parchment.  Melt the butter in a frying pan over low heat.  When it begins to foam, add the scallions and cook for 2 minutes or until softened.  Remove from the heat and allow to cool.

Mix the egg and sour cream until just smooth.  Add the scallions, crab, pepper, thyme, and ½ cup of the breadcrumbs.  Season and mix together.  Shape the mixture into flat rounds, using 1 level tablespoon for each.  Place on the baking sheet and refrigerate for 30 minutes.

Meanwhile, to make the cilantro paste, process the garlic, chili, cumin, sugar, cilantro, mint, lemon juice, and ¼ teaspoon salt in a food processor until a fine paste forms.  Add the coconut cream and continue to blend until smooth.  Add the avocado, and  using the pulse action, process  until just smooth.  Transfer to a bowl, cover with plastic wrap, and chill.

Using your hands, coat the crab cakes in the remaining breadcrumbs.  Heat enough olive oil in a nonstick frying pan to just coat the bottom.  Cook in batches for 2 to 3 minutes each side or until golden.  Drain and serve warm with ½ teaspoon of cilantro paste on each.

Spicy Tuna Rolls Makes 5 dozen

Martha Stewart’s Hors D’Oeuvres Handbook

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice (very important)

3 Tablespoons snipped fresh chives

2 Tablespoons sesame oil

¼ cup low-sodium soy sauce

2 Tablespoons rice wine vinegar

½ teaspoon kosher salt, or more to taste

¼ teaspoon freshly ground black pepper, or more to taste

¼ cup homemade or prepared mayonnaise

1 teaspoon chili paste

3 Japanese or kirby cucumbers

1 teaspoon black sesame seeds, toasted

In a medium bowl, combine the tuna, chives, sesame oil, soy sauce, vinegar, salt, and pepper.  Cover tightly with plastic wrap and refrigerate.

Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate.

Using a mandoline, slice the cucumbers lengthwise as thinly as possible into approximately 5-inch lengths.  Season with salt and pepper to taste.  Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice.  Roll up.  The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick.  Continue making rolls with the remaining ingredients.

Fill a pastry bag fitted with a small (#3) tip, or a resealable plastic bag with the corner snipped off, with the spicy mayonnaise.  Top each roll with a small dollop of the mayonnaise and a sprinkling of the toasted sesame seeds.

Notes from Kiks: Love, love, love Chicken Liver Parfait.  But, this is definitely a “love it” or “hate it” recipe.  My husband thought he hated chicken liver until he tried this recipe.  Give it a go.  I strongly recommend that you prepare individual servings…allowing people to dig around in a dish of liver parfait is definitely a mistake.

Chicken Liver Parfait          Makes 48

Finger Food by Laurel Glen Publishing

2 Tablespoons butter

2 shallots, peeled and sliced

1 lb. Chicken livers, any fat removed

¼ cup heavy whipping cream

1 Tablespoon cognac or brandy

38 melba toasts

8 cornichons (baby gherkins). Thinly sliced diagonally

Heat a large frying pan over medium heat.  Melt the butter, then add the shallots to the pan and cook, stirring for 4-5 minutes or until they are soft and transparent.  Use a slotted spoon to transfer them to a food processor.

In the same pan, add the chicken livers and cook in batches over high heat, stirring for 4-5 minutes or until seared on the outside but still pink and quite soft on the inside.  Add to the food processor, along with 2 Tablespoons of the pan juices, the cream, cognac, and some salt and pepper.  Blend for 4-5 minutes or until quite smooth.  Push through a fine strainer to remove any lumps.  Transfer to a bowl or serving dish, put plastic wrap directly on the surface of the mixture, and refrigerate for at least 4 hours or until cold.

To serve, spoon a heaping teaspoon of parfait onto each melba toast and top with a slice of cornichon.  Alternatively, leave the parfait in the serving dish, supply  a small knife, and allow guests to help themselves.

Do ahead:  The parfait can be made up to three days in advance and stored in the refrigerator in an airtight container.  Assemble no more than 30 minutes before serving.

Notes from Kiks: The Asian-flavor in this chicken salad variation is quite a crowd pleaser.  Be sure to toast the sesame seeds because it really brings out the flavor and be sure to coat one end of the tea sandwich in the seeds because the presentation is dramatic.  Don’t take any shortcuts on this recipe (translation: do not buy pre-cooked chicken because it will never taste the same.)

Sesame-Crusted Chicken Salad Tea Sandwiches Makes 2 dozens

Martha  Stewart’s Hors D’Oeuvres Handbook

1 medium onion, skin on, sliced in half

6 black peppercorns

1 bay leaf

2 sprigs of thyme

1 3 1/2-pound chicken, giblets removed, rinsed and patted dry

½ cup plus 2 Tablespoons homemade or prepared mayonnaise

1 Tablespoon dark sesame oil

2 Tablespoons finely chopped fresh cilantro

2 Tablespoons snipped fresh chives

3 scallions, white and light green parts only, thinly sliced crosswise to yield ¼ cup

kosher salt and freshly ground peppercorn

24 very thin slices of white sandwich bread

10 Tablespoons ( 1 ¼ sticks) unsalted butter, at room temperature

¼ cup sesame seeds, toasted

Mizuna leaves, for garnish

Place the onion, peppercorns, bay leaf, and thyme in a large pot.  Add the chicken to the pot with just enough cold water to cover.  Cover and bring to a simmer.  Then uncover and cook for 1 hour.  Drain the chicken, reserving the cooking liquid, and set the chicken aside to cool.  Discard the seasonings and refrigerate or freeze the stock for future use.  When the chicken is cool enough to handle, remove the skin and discard.  Shred the meat from the chicken and then  chop it very fine.  Refrigerate, covered, until well chilled.

In a small bowl, mix together the mayonnaise and sesame oil.  Add this to the chicken and combine well.  Add the cilantro, chives, and scallions, and combine well.  Add salt and pepper to taste.  Refrigerate, covered, until ready to use.

Spread each bread slice with butter, reserving some butter for garnishing.  Spread an even layer of chicken salad onto half of the slices of bread.  Top with the other half of the slices to make sandwiches.  Trim the crusts.  Cut each sandwich on the diagonal.  Arrange the sandwiches long-edge down in a row to form a horizontal pyramid.  Spread the remaining butter along one side of the pyramid.  Spread the toasted sesame seeds along the buttered edge to cover.  Garnish the platter with mizuna leaves and serve.

Notes from Kiks: I make mini cupcake size cakes but I am not just quite sure how many it makes, probably about 36.

Chocolate Ganache Cake with Crushed Peppermint garish

Makes one 8-inch cake

Ina Garten/Barefoot Contessa Parties

¼ pound unsalted butter at room temperature

1 cup sugar

4 extra-large eggs at room temperature

1 16-oz. Can Hershey’s chocolate syrup

1 Tablespoon pure vanilla extract

1 cup all-purpose flour

For the ganache:

½ cup heavy cream

8 oz. Good semisweet chocolate chips

1 teaspoon coffee granules

Peppermint candies or candy canes for garnish

Preheat the oven to 325 degrees.  Put mini cupcake papers into mini cupcake pans.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.  Add the eggs, one at a time.  Mix in the chocolate syrup and vanilla.  Add the flour and mix until just combined.  Don’t overbeat, or the cake will be tough.

Pour the batter into the muffin tins, filling a little more than half way.  Bake until just set in the middle.  Don’t overbake!  Let cool thoroughly.

Once cool, remove the cupcake papers and line the cupcakes on a cooling rack.  Prepare the ganache.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Pour the glaze evenly over the top of each cupcake, making sure to cover the entire cake and sides.  It is easier and uses less icing to use a large spoon to ladle the ganache over each mini-cupcake.

Crush candy canes or peppermints in a plastic bag.  Once the ganache has begun to set up sprinkle a small amount of peppermint on the top of each cake.

Do not refrigerate.

Notes from Kiks: Easy, delicious, and addictive.  Makes a tasty hostess gift wrapped in christmas plastic and presented in a festive container.  Also, always nice to have on the counter for friends and family to snack on when passing through the kitchen during the holiday. I rarely make 1 batch, usually 2 or 3.

Sugared Pecans Recipe                  Makes about 2 cups (Creator Unknown)

1 egg white

1 T water

¼ teaspoon vanilla extract

8 oz. Pecans – about 2 cups

½ cup sugar

1 teaspoon cinnamon

¾ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

Preheat oven to 300 degrees F.

Put sugar, cinnamon, salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix.

Put egg white, water, and vanilla in a bowl.  Beat until slightly foamy, add pecans and coat well.  Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices.  Shake pecans in bag making sure they are well coated.

Bake 30 minutes (if doubling batch cooking time is longer) on a baking pan lined with silpat or lightly greased aluminum foil.  15 minutes into the baking, stir up the pecans with a fork.  Let cool completely before serving.

Red Velvet Brownies 16 servings

Southern Living Christmas at Home

1 (4-oz) bittersweet chocolate baking bar, chopped

¾ cup butter

2 cups sugar

4 large eggs

1 ½ cups all-purpose flour

1 (1-oz) bottle red liquid food coloring

1 ½ tsp. Baking powder

1 tsp. Vanilla extract

1/8 tsp. Salt

Small-Batch Cream Cheese Frosting

Garnish: white chocolate curls

Preheat oven to 350 degrees.  Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals.  Whisk in sugar.  Add eggs, 1 at a time, whisking just until blended after each addition.  Gently stir in flour and next 4 ingredients.  Pour mixture into prepared pan.

Bake at 350 degrees for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.  Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil.  Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares.  Garish, if desired.

Small-Batch Cream Cheese Frosting          Makes 1 2/3 cups icing

1 (8-oz) package cream cheese, softened

3 Tablespoons butter, softened

1 ½ cups powdered sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add powdered sugar and salt, beating until blended.  Stir in vanilla.

Mini-Coconut Cream Pies Mary Englebreit’s Sweet Treats Dessert Cookbook

Coconut Cream Filling

2 cups milk

2/3 cup heavy cream

¾  cup sugar

1 large egg

2 large egg yolks

3 Tablespoons cornstarch

Pinch of salt

1 Tablespoon unsalted butter, cut in pieces

1 ½ teaspoons vanilla extract

1 ¼ cups sweetened shredded coconut

Whipped Cream Topping

1 cup heavy cream

1 Tablespoon sugar

½ teaspoon vanilla extract

1/3 cup sweetened shredded coconut, toasted, for garnish

Make tarts or crust according to your favorite recipe.

Make the coconut cream filling.  In a large heavy saucepan, combine all but 2 Tablespoons of the milk with the cream and sugar and bring to a boil, stirring to dissolve the sugar.

Meanwhile, in a large bowl, whisk the egg, egg yolks, cornstarch, salt, and the remaining milk until smooth.

Whisking constantly, gradually pour about half of the hot milk into the egg yolk mixture.  Pour the warmed yolk mixture into the saucepan of hot milk and bring to a very gentle boil over medium-low heat, whisking constantly.  Boil gently, whisking, for 1 minute.  Remove from the heat and whisk in the butter and vanilla until the butter is melted.  Stir in the coconut.  Cover with a piece of plastic wrap directly touching the surface and let cool completely.

Spoon filling into tarts or crust. Cover loosely and refrigerate for at least 2 hours, until chilled.

Shortly before serving, make the whipped cream topping.  In a large bowl, combine the cream, sugar, and vanilla and beat with an electric mixer until stiff peaks form.  Spread the whipped cream evenly over the top of the pie and sprinkle the toasted coconut on top.  Serve immediately, or refrigerate for up to 1 hour before serving.

Here are links to two of the cocktails on the drink menu:

 Warm Spiced Cran-Pom Toddies

Whiskey Sour Punch 

I can’t wait to check out all of your recipes and cooking tips over on Molly’s blog, Duchess of Fork! Happy Cooking… and linking!

Last night I cooked meals for four households ours included! I love preparing a meal, packaging it up and delivering to those I care for. I made Chicken Enchiladas yesterday, I tripled the recipe! A few people asked for the recipe on Twitter last night.

So here’s the top secret, it’s super duper easy peasy! It’s Kraft’s Creamy Chicken Enchiladas recipe off their website. But if you’ve been reading my blog for any time at all, you know I can’t stick to a recipe to save my life.

I buy boneless, skinless chicken breasts. I used 9 breasts for triple batch. I fill my 5 1/2 QT round dutch oven with no-salt chicken broth, one package of frozen mirepoix, salt and pepper. I puncture the chicken breasts to ensure extra juicy meat. I bake that on 325 degrees until fully cooked. I go heavy on the chicken for the filling.

I follow the rest of the recipe pretty much except I do add a little cayenne pepper in there.

And buy more salsa than the recipe calls for so you have plenty and a little left over for serving!

I always buy disposable pans for deliveries so the recipient does not have to worry about returning my dishes. I think rice tastes terrible if it sits too long or travels so I always purchase the “fast & easy” rice to include in their package.

Yesterday I used twine from The Twinery and an Erin Condren gift label.

Hope you’re having a great Thursday!

I have all of these recipes printed out and ready to try! I’m looking for every reason in the world to wipe up these tasty treats. I really wish JH would eat eggs because I would love to make this breakfast casserole for dinner too!

I must get back to party prepping. Happy Friday to all!

I’m not sure why this didn’t post yesterday but here I am in my very messy kitchen while preparing TWELVE stuffed green peppers for Sunday dinner. I’m not a chef like my ridiculously talented mother but I manage to serve a tasty meals on a regular basis. My dishes don’t always have the prettiest presentation but they are yummy with lots of flavor… or at least that’s what my guests says, my mother included!

Every seat at our table for eight was full last night. It was a wonderful way to conclude the weekend.

Do you like stuffed peppers? You should try this recipe. It’s a revised version of Suzanne Munson’s recipe on AllRecipes.com. Last night I tripled the stuffing part because my peppers were extra large! The last time I made these I bought the low sodium Worcestershire sauce; therefore I had both the regular and low sodium in my refrigerator. I used what I had left of the low sodium and then added a little of the regular in too. I used two full cups of rice instead of 1 1/2 and I used four cans of tomato sauce. I actually used five cans total. I put one can of tomato sauce in the meat mix.

Get creative, make notes and serve with a smile!

I hope everyone had a great weekend! I know I did!

10 oz. butter, softened
8 oz. granulated sugar
8 oz. brown sugar
1 1/2 tsp. salt

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6 oz eggs
2 tsp. vanilla

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1 lb. 4 oz. pastry flour (I use 1/2 All-purpose & 1/2 cake flour)
1 1/2 tsp. baking soda

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1 lbs. 4 oz. chocolate chips
8 oz. chopped walnuts or pecans (optional)

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Instructions

Step 1: Cream butter, sugars and salt

Step 2: Add eggs SLOWLY, mixing in between

Step 3: Sift flour & soda, add to creamed mixture

Step 4: Stir in chips & nuts

Step 5: Drop by scoop on parchment paper (flat cookie sheet)

Step 6: Bake in PREHEATED oven at 375 degrees for 8 – 12 minutes or just starting to brown. They will continue to cook once removed from the oven.

Step 7: Enjoy!

These are the very best chocolate chip cookies you’ll ever taste! Ask Kelly!

I’m sorry I don’t have a picture. But Kiks & I will Tweet & Bake a batch of these this coming Monday (May 9th) so stay tuned for pictures and live tips!

I used Suzanne Munson’s recipe on AllRecipes.com as my base… or maybe more like a guide.

I use AllRecipes.com a lot. The recipes are easy to follow (and make changes) and the “calculate servings” feature is awesome. If you want to make the recipe for just two or for 20, it will change your ingredient list for you. I also use the AllRecipes.com iPhone app. Extremely user-friendly as well.

I used the original recipe for six servings.

I hope they are as big of a hit at your house as they were at mine. Happy Cooking!

Update: I serve homemade mashed potatoes on the side. Yukon gold, peeled and boiled are my first choice. Just a little butter, Kosher salt and pepper.

My beautiful and talented mother finished the Le Cordon Bleu Culinary Program in December but her formal graduation was last Friday. I had the privilege of attending the ceremony and spending the weekend with parents celebrating my mom’s wonderful accomplishment! We are so proud of her… and who wouldn’t love a Chef in their family!?

It was hard to get a good picture because there were so many people and I somehow forgot the Nikon. Ugh. So iPhone photos will have to do for now.

It was freezing cold and raining on Saturday so we stayed inside all day. After 6+ hours of cooking, we feasted on a slightly-modified version of Julia Child’s Beef Bourguignon and homemade old-fashioned dinner rolls.

I was in food Heaven!

*Keep an eye on the momAgenda website, they’re launching the new 2011 – 2012 product line sometime today!! I can’t wait to see the new products and colors.

You can read all the step-by-step tweets and see all the pictures here. Next time we’ll #hashtag to make following along and searching easier.

This recipe is great for all holidays because the coloring doesn’t change the taste. Pink Velvet for Easter? Absolutely. Orange Velvet for Halloween? Yes, please!

I can’t wait to try more of Real Mom Kitchen recipes… like Crispy Basil Chicken, Three-Chili Chicken Tacos, Upside-down pumpkin filled chocolate cupcakes.

I hope you had a great St. Patrick’s Day!