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Tuesday, July 21, 2009
- 1/2 cup finely chopped walnuts
- 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish
- 1 (21-ounce) box brownie mix(recommended: Duncan Hines Chewy Fudge)
- 2 eggs, at room temperature
- 1/2 cup vegetable oil
- 1/4 cup water
- 4 ounces mascarpone cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 cups powdered sugar, sifted
Special equipment: 12 paper cupcake liners, a 12-cup muffin pan
For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.
In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.
Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.
I got this recipe from the Food Network site. You can visit it here.
Monday, July 20, 2009
Thursday, July 16, 2009
Wednesday, July 15, 2009
Prep Time: 25 minutes
Cook Time: 1 hours, 10 minutes
- 20 ounce bag frozen mixed vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 (8-ounce) cans chunky tomato sauce
- 1 (6-ounce) can tomato paste
- 1/2 cup water
- 2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 12 ounce carton ricotta OR crumbled drained tofu
- 2 eggs, beaten
- 1 Tbsp. dried parsley flakes
- 3 cups shredded mozzarella cheese
- 1 cup grated provolone cheese (my mom and I used sliced provolone and it worked great)
- 12 ounces lasagna noodles, cooked and drained
- 24 ounce jar cheesy Alfredo Sauce
- 1 cup grated Parmesan cheese
Preparation:Cook and drain chopped vegetables as directed on package, measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, water, Italian seasoning, salt and pepper; simmer for 10 minutes.
In large bowl, mix the ricotta or tofu, eggs, parsley, mozzarella and provolone cheese.
For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, Alfredo sauce, ricotta mixture, and Parmesan cheese in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. Remove the foil wrapped casserole from the pan and seal it in a 2 gallon heavy duty ziplock bag. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. Then bake, covered at 350 degrees for 50 minutes. Then uncover and bake for 15-20 minutes longer until bubbling and heated through.
For the freezer-crockpot method, assemble the recipe in a foil-lined one gallon ice cream container. Wrap well and freeze. To cook, remove the foil from the frozen package, place it in a 5-quart crockpot and thaw overnight in the refrigerator. Cook covered one hour on high, then turn to low for 6-8 hours (automatic setting on most crockpots). If it seems a little juicy, remove the lid and turn the heat to high for the last hour. Serves 8-10