Raspberry Cheesecake Buttercream Frosting

Yes, I know it's a little strange to post a recipe for frosting alone... But this particular frosting was just too good to not post about! Let me preface this by saying I am not a big frosting fan. If I'm given a piece of cake with buttercream frosting, I'm most likely going to eat the cake by itself and scrape off the frosting onto my plate. Weird-o! I know, I know. But this particular frosting was completely different. I'm not sure if it was because of the cream cheese, or if it was the fresh raspberries, but whatever the reason I couldn't resist eating every last bite of it. It was my friend's birthday last week and to celebrate, I made devil's food cake cupcakes topped with this raspberry frosting. They were really easy to make and the frosting came together in less than 5 minutes. I had several comments from my co-workers and from my husband that this was some of the best frosting they had ever had. It was so light and fluffy and had a gorgeous color! It turns out to be a bold dark pink which, accented with the dark chocolate brown, makes for a beautiful dessert for any special occasion. (Recipe courtesy of Good Life Eats)

Ingredients:

• 3/4 cup butter (1 1/2 cubes), softened


• 1/2 cup (4 oz.) cream cheese, softened


• 4 - 4 1/2 cups powdered sugar, or until desired consistency is reached


• 5 oz. fresh raspberries

Cream butter and cream cheese in an electric mixer for 1 - 2 minutes until fluffy. Slowly add 1 cup powdered sugar and beat until smooth. Add half of the raspberries and mix until combined. Add remaining powdered sugar, 1/2 cup at a time until it reaches the desired consistency. Add the remaining raspberries and beat on medium-high speed until light and fluffy (2 - 3 minutes). Chill frosting in the refrigerator for at least 30 minutes it you want it to hold its shape. Pipe or spread onto cool cupcakes.

Broccoli Cheese Soup

I stopped by Panera Café a few weeks ago for lunch. It was a cold, rainy day and I simply couldn’t pass up a bowl of broccoli cheese soup with some warm, crusty french bread. I was smitten! I had to figure out how to make this soup for myself. After browsing through several different versions, I finally settled on this one for its’ simplicity and flavors and it definitely did not disappoint. Warm, thick and cheesy with chopped broccoli, this soup was heaven on a spoon after a long day at work. I made a few adjustments to the original recipe to better suit my tastes and to add in more flavor and it turned out great. (Recipe courtesy of Mels Kitchen Café)

Ingredients:

• 1 ¾ cups chicken broth


• 1 small onion, diced


• 1/3 cup all-purpose flour


• ¼ cup (1/2 stick) butter


• ½ tsp. pepper


• ½ tsp. salt


• 2 cups milk


• 1 tsp. worcestershire sauce


• ¼ tsp. nutmeg


• 1 tsp. garlic powder


• 1 ½ cups shredded cheddar cheese, preferably sharp


• ½ cup shredded swiss cheese


• 2 cups chopped, cooked broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. While the onions are softening, heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then slowly whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Note: To speed up the process, I put frozen broccoli in a glass bowl covered with plastic wrap and microwave it for about 5 minutes until tender.

Crook's Corner Shrimp & Grits

“These are the best shrimp and grits I have ever had,” said my husband at dinner a few days ago. And that’s saying something when it comes from a man born and raised in the South where shrimp and grits can be found at almost every restaurant. And even though I’m fairly new to the whole grits experience, I will also agree that this is one of the best meals I have ever made (Yes, I said meals). This recipe is courtesy of Chef Bill Smith who is head chef from a restaurant in Chapel Hill, North Carolina called Crook’s Corner. He shared this recipe in the Southern Living magazine back in 2004 and I was lucky enough to stumble across it a few weeks ago. It begins with flavorful cheesy grits and is topped with lightly sauteed shrimp with bacon, mushrooms and green onions in a creamy, zesty sauce. All of the ingredients can be found in your common fridge and pantry so it’s a cinch to throw together. Don't be intimidated by the long list of ingredients - most of them are just spices and very common ingredients. I dare you to try out this recipe and tell me if it’s not the best shrimp and grits you’ve ever had!

Ingredients:

• 2 cups water


• 1 (14-oz.) can chicken broth


• 3/4 cup half-and-half


• 3/4 tsp. salt


• 1 cup regular grits


• 3/4 cup shredded Cheddar cheese


• 1/4 cup grated Parmesan cheese


• 2 Tbsp. butter


• 1/2 tsp. hot sauce


• 1/4 tsp. white pepper


• 3 bacon slices


• 1 pound medium-size shrimp, peeled and deveined


• 1/4 tsp. black pepper


• 1/8 tsp. salt


• 1/4 cup all-purpose flour


• 1 cup sliced mushrooms


• 1/2 cup chopped green onions


• 2 garlic cloves, minced


• 1/2 cup chicken broth


• 2 Tbsp. fresh lemon juice


• 1/4 tsp. hot sauce


• 1/2 cup half-and-half

Bring first 4 ingredients to a boil in a medium saucepan. Gradually whisk in grits. Reduce heat and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Sprinkle shrimp with pepper and salt and dredge in flour.

Saute mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, hot sauce and half-and-half. Cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon.

Roasted Red Pepper Cream Sauce

I've been noticing the recent craze of using roasted red peppers on sandwiches, in pastas, on salads, etc. and wondered why I had never seen them or heard of them before. I wasn't exactly sure what they were or where to find them and I had absolutely no idea what they would taste like. I was shopping at Ross (best store ever!) a few weeks ago when I came across a jar of roasted red and yellow peppers in their kitchen department. I couldn't turn it down.. Quick shout-out to Ross and T.J. Maxx for coming into existence!! Anyway, buying that jar was not a disappointment. The peppers marinate in a lightly sweet vinegary liquid and have a great flavor and a beautiful deep red color. The sauce was very easy to make and made my kitchen smell divine as it was thickening! I served the sauce over some diced chicken and bow-tie pasta noodles with some freshly squeezed lemon juice on top. Although skeptical at first, Neal and I both went back for seconds and scraped the pot clean. If you ever run across some roasted red peppers, buy a bottle and try them! You won't be disappointed. (Recipe and picture adapted from Mindika Moments)

Ingredients:

• 2 large roasted red peppers, chopped


• 2 cloves garlic


• 1/2 cup diced onion


• 1/4 cup fresh basil, or 1 Tbsp. dried basil


• 2 Tbsp. olive oil


• 2 Tbsp. butter


• zest of 1 lemon


• Juice of 1 lemon


• 4 T. flour


• 1 cup chicken broth


• 1 cup heavy cream


• 1/4 cup grated parmesan cheese

In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes until fragrant. Add the roasted peppers, basil and lemon zest. Then add the flour and stir until it is absorbed into the mix. Slowly add the lemon juice and chicken broth and stir until the mixture begins to thicken slightly. Then mix in the heavy cream and parmesan cheese and stir until well incorporated. Let it simmer, stirring frequently, until it turns into your desired thickness. Remove from heat and puree the mixture with an immersion blender, or transfer the mixture into a blender to puree. Serve warm over pasta. You can also add in chicken and vegetables if preferred.

Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Portabella Mushroom Fajitas

I have to admit I was a little skeptical making these fajitas since my husband is such a meat-lover. I was also worried that they wouldn't be substantial enough to fill us up for dinner, but, luckily, I was wrong. Marinated portabella mushrooms replace the meat in this recipe and are sauteed along with your classic bell peppers and onions. The marinade for the mushrooms smelled divine and it tasted even better. After the mushrooms finished marinating, these fajitas literally came together in 15 minutes. I cannot stress the importance of good toppings on these babies!! We ate ours topped with homemade guacamole, salsa, cheese, sour cream, and cilantro -the perfect Mexican combination. Top it all off with a side of black beans or rice and you've got yourself a quick and delicious meal! (Recipe and picture courtesy of Good Life Eats.)

Ingredients:

For the Fajita filling:

• 8 oz. small portabella mushrooms


• 1 green bell pepper


• 1 red bell pepper


• 1 large yellow onion


• 4-6 flour tortillas, warmed

For the Portabella Marinade:

• 1 Tbsp. water


• 1 Tbsp. red wine vinegar


• 1 lime, juiced


• 3 Tbsp. olive oil


• 2 cloves garlic, minced


• 1/2 tsp. cumin


• 1/2 tsp. chili powder


• 1/4 tsp. salt


• 1/4 tsp. pepper


• 1/4 tsp. paprika

Slice the mushrooms in 1/3 to 1/4 inch thick slices. Combine the ingredients for the marinade and whisk until well combined. Add the mushroom slices, tossing to coat, and let marinade for 20-30 minutes. Meanwhile, slice the peppers and onions into strips, discarding the seeds, stem, and ribbing from the peppers and skins from the onion. Heat a large skillet over medium-high heat. Add 1 1/2 tsp. olive oil to the pan. Add the onions and peppers, cooking until the onions are slightly translucent (about 5 minutes). Stir frequently. Add the mushrooms and the marinade. Cook until the marinade is absorbed and the mushrooms are tender, about 3-5 minutes. Fill warmed tortillas with the vegetable mixture and top with cheese, sour cream, cilantro, salsa and guacamole.

CPK's Thai Crunch Salad

A few weeks ago I went to Las Vegas for my company retreat. My mom flew out and met me here and we had a blast going shopping, eating delicious foods, and enjoying the gorgeous sunny weather. One night after a long afternoon of shopping, we stopped in at California Pizza Kitchen for dinner where I had my first experience with their Thai Crunch Salad. I have seriously been craving it ever since then and this week I decided to try and duplicate it at home. The hardest part of this recipe was simply chopping and dicing up all the ingredients for the salad, but grab somebody to help you out and this can be whipped up in no time! Don't be shaken by the long list of ingredients - most of them are common items you'd find in your kitchen and fridge. I loved the comination of flavors from the lime-cilantro dressing, the creamy peanut drizzle, and the fresh cruncy vegetables in every bite. Just thinking about it makes my mouth water again...

Ingredients:

Lime-Cilantro Dressing:

• 1/2 cup vegetable oil


• 2 Tbsp. honey


• 1/4 cup rice vinegar


• 1/4 cup chopped cilantro


• 2 tsp. Dijon mustard


• 2 tsp. lime juice


• 1/4 tsp minced fresh garlic (one clove)


• 1/2 tsp. salt


• 1/4 tsp. black pepper

Spicy Peanut Sauce:

• 2 Tbsp. creamy peanut butter


• 2 Tbsp. hoisin sauce


• 2 Tbsp. rice vinegar


• 1 Tbsp. honey


• 2 Tbsp. water


• 1 1/2 tsp. soy sauce


• 1/2 tsp. minced ginger


• 1 Tbsp. chili sauce


• Pinch of crushed red pepper flakes

Salad:

• 1-2 cups chopped red cabbage


• 2 large carrots, chopped and julienned


• 2 cups shelled edamame


• 1 cup peanuts


• 2-3 green onions, chopped


• 1 small cucumber, peeled and diced (optional)


• 1 bunch cilantro, chopped


• 1 cup rice sticks (found in the Asian section of the grocery store)


• 2 chicken breasts, cooked and cut into thin slices


• 1 bag salad - any variety


• 1 cup spinach

Lime-Cilantro Dressing: Put all items in a food processor and mix until combined. Chill in the fridge until ready to serve.

Spicy Peanut Sauce: Put all items in a food processor and mix until combined. Chill in the fridge until ready to serve.

Salad: Place all salad ingredients into a large bowl. Pour the lime-cilantro dressing over the entire salad and mix or shake to combine. Drizzle spicy peanut sauce over the top and serve immediately.

Sweet Potato Enchiladas

So I have a confession: I'm addicted to Sweet Potatoes. I'm not joking. If I go to a restaurant with sweet potatoes on the menu, you can almost guarantee I'm going to order them. The bowl of mashed sweet potatoes on the table at our Thanksgiving Feast... Yeah, my favorite part of the meal. So you can only imagine my excitement and intrigue when I saw this recipe for Sweet Potato Enchiladas! I went to the store and bought the ingredients the very next day and told my husband we were having enchiladas. Not sweet potato enchiladas, just enchiladas. I literally stared at his face when he took the first bite, not knowing what his reaction would be.. Success!! He liked them! In fact.. he loved them. They are a lot more dense than regular enchiladas and have a lot more substance to them. The sweet potatoes add a hint of sweetness that is perfectly paired with the savory enchilada sauce. I loved the addition of black beans and chicken and thought the combination of flavors were perfect. These were also much healthier than the regular cream of chicken soup and sour cream mixture and even gave us some extra Vitamin A and C. I'm telling you guys, you just can't beat it! I have no doubt that these enchiladas will be making a lot of appearances on our dinner table in the future. (Recipe and picture adapted from Mindika Moments)


Ingredients:

• 2 large sweet potatoes, peeled and cut into large cubes


• 1 (8 oz. ) package cream cheese, softened


• 4 green onions, chopped


• 1 can diced green chilies


• 2 t. chili powder


• 2 t. cumin


• 1 t. oregano


• 1 t. pepper


• 1 t. salt


• 1 can black beans, drained and rinsed


• 1 cup cooked, shredded chicken (optional)


• 1 can enchilada sauce (red or green)


• 1 cup cheddar cheese, shredded


• Tortillas

Preheat the oven to 350 and grease a 9x13 pan. Bring a large pot of water to boil over medium heat. Boil the sweet potatoes until tender, about 15-20 minutes. In a large mixing bowl, mash together the sweet potatoes and cream cheese until smooth. Add in all the other ingredients except for the enchilada sauce, cheese and tortillas. Place a generous scoop of the filling in the center of each tortilla and roll up, placing them seam-side down in the baking dish. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with cheese. Cover with aluminum foil and cook for 20 minutes, or until heated through and cheese is melted. Serve with fresh cilantro, salsa, hot sauce and sour cream on top.

Double Chocolate M & M Cookies

Chocolate Baking Squares? Check. Cocoa Powder? Check. M&M's? Check. Chocolate lovers: These cookies are for you! I have made these cookies several times now and still can't get over how delicious they turn out every time. I absolutely love the fun colors of these cookies due to the dark chocolate cookie mixed with the bright pops of M&M's. Not only are they gorgeous, but they're also some of the most delicious cookies I've ever had. They are my husband's absolute favorite cookie, hands-down. He asks me to make them almost every week, and almost every week I refrain since it's too tempting having a few dozen cookies sitting around waiting to get eaten. These babies are soft and chocolatey (obviously....) with a bite of crunch from the colorful M&M shells. In my opinion, the more M&M's in these cookies the better. They are also a cinch to throw together and they store beautifully for about 2 days. Although these usually don't make it past my husband and I's mouths, they can also be frozen for those days when you have the "had-a-bad-day" syndrome. :) Enjoy! (Recipe courtesy of Mel's Kitchen Cafe)

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 tsp. baking soda


• 1/2 tsp. salt


• 4 ounces semisweet or milk chocolate, coarsely chopped


• 1/2 cup (1 stick) butter, cut into 8 pieces


• 1 1/2 cups sugar


• 2 large eggs


• 1 tsp. vanilla


• 3/4 cup M&M's

Preheat oven to 325 degrees. In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave on 50% power for one minute. Stir and repeat for another minute. If chocolate is not fully melted, continue microwaving on 30 second intervals, stirring in between. Let the mixture cool slightly at room temperature, 2-3 minutes.

In a large bowl (or in the bowl of an electric mixer), combine the chocolate mixture, sugar, eggs and vanilla. Mix on medium speed until combined. Gradually add in flour mixture on low speed. Fold in the M&M's with a wooden spoon - do not mix with mixer or the M&M's will break up into little pieces rather than stay whole.

Line baking sheets with silpat liners, or spray them with cooking spray. Drop dough onto cookie sheet by tablespoonfuls, placing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and they begin to crack - about 14-15 minutes. The cookies will be soft, but a toothpick should come out clean when inserted into the middle. Let the cookies sit on the baking sheets for 2-3 minutes before removing them to a wire rack to cool completely.

Note: My cookies took longer bake than the original recipe directed. Watch cookies carefully when they have baked for about 13-14 minutes. They will have cracks on the tops when they are finished baking.

Orange-Chocolate Checkerboard Cookies

These officially marked the start of the fall season for me. I'm not sure if it was the brown and orange colors, the warm and soft combination of flavors, or the checkerboard look that reminded me of the University of Tennessee's football end zones (Yes, I married a football enthusiast :)), but I couldn't get enough of them. These cookies do take a little more time then your regular drop cookie, simply because a lot of refrigeration is required between making dough. Even though they look very complicated, they are actually extremely easy - the most difficult part is waiting for them to harden in the fridge! I couldn't get over how soft these were. Even after sitting in a Tupperware for a day or two, they were still chewy and had the perfect texture. If you love orange flavor, I would recommend adding in a little orange juice or orange extract and cutting the vanilla amount in half. I also think this dough would be great frozen. Just thaw it out for 24-hours in the fridge, slice into cookies and bake. (Recipe adapted from Better Homes and Gardens "Our Best Recipes" Cookbook)

Ingredients:

• 1 cup butter, softened


• 1 1/2 cups sugar


• 1 1/2 tsp. baking powder


• 1/4 tsp. salt


• 1 egg


• 1 tsp. vanilla


• 2 1/2 cups all-purpose flour


• 2 tsp. finely shredded orange peel


• 2 oz. unsweetened chocolate, melted and cooled slightly

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Stir in orange peel into one half of the dough; stir in melted chocolate into the other half of the dough. If necessary, cover and chill about 1 hour or until dough is easy to handle. Shape each half of the dough into a 10-inch long roll. Wrap each roll in plastic wrap or waxed paper. Chill about 2 hours or until firm.

Cut each chilled roll lengthwise in half, then cut each half lengthwise again - you will have 4 pieces of each roll. Reassemble into 2 rolls, alternating chocolate and orange quarters. Wrap and chill about 30 minutes more or until firm.

Preheat oven to 375 degrees. Using a sharp knife, cut dough into 1/4 inch thick slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are firm and bottoms are slightly browned. (Cookies will still be very soft to the touch - don't overbake!) Transfer to wire racks to cool. Makes about 60 cookies.

Peach Bread Pudding

Anybody agree with me that sometimes bread pudding can be too mushy or soggy to eat? I completely 100% agreed with this until I made this recipe. Don't ask me why I decided to make bread pudding when I normally don't like it very much, but I couldn't resist. I had several over-ripened peaches sitting on my counter and a bag of old bread that was pleading to be used before it was thrown away. I cannot even begin to describe how delicious this recipe was! By far one of the best desserts I think I have ever had - I'm not joking here. Warm, sweet and soft, but NOT soggy, with bits of sweet/tart peaches and a creamy warm vanilla sauce that I ate straight with a spoon. And I am not ashamed. It was surprisingly very easy to make and didn't require many steps or hardly any work.
I added one unusual ingredient to the vanilla sauce that completely changed the recipe - for the better: Creamer. Yes, coffee creamer. I don't drink coffee, but I always have creamer on hand for oatmeal and for my hot cocoa in the winter. International Delight has a new flavor our called: "vanilla caramel cream" that is perfect for that warm, rich caramel flavor that we all crave. Next time you make a dessert that calls for heavy cream or milk, substitute in a little creamer and you'll be shocked at the delicious results! (Recipe and picture adapted from Tasty Kitchen.)

Ingredients:

• 3 whole eggs


• 3 Tbsp. butter


• 2 Tbsp. vanilla


• 2 1/2 cups half-and-half or milk


• 2 cups sugar


• 1 tsp. cinnamon


• 2 cups fresh peaches, pitted and diced


• 1 pound old stale bread, cut into 1" cubes


• 1/2 cup chopped pecans (optional)

Vanilla Cream Sauce:

• 1/2 cup butter


• 1 cup sugar


• 1 tsp. vanilla


• 1 whole egg


• 3 Tbsp. creamer (to taste)

Preheat oven to 325 degrees. In a large bowl, beat 3 eggs, add 3 Tbsp. melted butter, 2 Tbsp. vanilla, and 2 1/2 cups half-and-half or milk. Add 2 cups sugar slowly, stirring until it's dissolved. Add cinnamon, peaches and bread cubes, mixing well. Allow the bread to soak for 30 minutes.

Spray a 9x13 cooking pan with cooking spray and pour in the bread mixture. Sprinkle with pecans if desired. Bake uncovered 50 to 60 minutes or until toothpick inserted into the center comes out clean.

For the vanilla sauce: In a small saucepan, cream 1/2 cup butter with 1 cup sugar. Add 1 tsp. vanilla and 1 egg. Add in the creamer. Stir over low heat for 5 minutes Serve warm over individual servings of pudding.