Caprese Pasta Salad

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1 Lb box Radiatore Pasta, cooked to al dente and rinsed

12 oz grape tomatoes, cut in half

1/2Lb block mozzarella cheese, cut into cubes

8 leafs fresh basil, chiffonade

2 cloves of garlic, pressed through a garlic press

1/3 cup balsamic vinegar

3 Tbsp olive oil

First Cook your pasta, rinse and drain, let cool and then place in a medium size bowl. Cut your grape tomatoes in half and add to the bowl. Cut your mozzarella into small cubes and add to bowl. Chiffonade your basil and add to your bowl of pasta.

In a small bowl place pressed garlic. Whisk garlic with vinegar, continue whisking olive oil slowly in. Once all combined pour over your bowl of pasta and toss. Set in fridge to chill until ready to serve. ENJOY :):) This is part of a group post so please make sure to follow the links below and go check out all of the other ladies yummy recipes!!:)

Mexican Stuffed Pasta Shells from Moore or Less Cooking http://mooreorlesscooking.com/2015/04/mexican-stuffed-pasta-shells/

Triple Cheese Ham Bake from The Rowdy Baker http://www.therowdybaker.com/?p=3596

Spring Pasta Salad from Hun What’s for Dinner http://www.hunwhatsfordinner.com/2015/04/spring-pasta-salad.html

Greek Pasta Salad from Tampa Cake Girl http://tampacakegirl.wordpress.com/2015/04/Greek-Pasta-Salad/

Chipotle Ranch Pasta Salad from Cooking From A SAHM http://cookingfromasahm.blogspot.com/2015/04/chipotle-ranch-pasta-salad.html

 

Chocolate Banana Ho Ho

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Preheat oven to 350 degrees. Line one 10×15 jelly  roll pan with parchment paper and spray lightly with nonstick spray, set aside. Set one tea towel on counter and dust with either powdered sugar or sweetened cocoa powder.

CAKE

6 eggs, room temperature

3/4 cup sugar

1 cup flour

1/4 cup cocoa powder

In a bowl whisk eggs and sugar together until fluffy, combined and doubles in volume. Sift together flour and cocoa powder in a small bowl. Fold flour mixture into egg mixture in thirds. Pour into your already prepared pan and bake at 350 degrees for 12-16 minutes or until toothpick inserted in center removes clean. Let cool in pan for 5 minutes and then  flip out onto prepared tea towel, remove parchment paper and then “roll” cake up into tea towel starting with the shorter side. Let cool completely rolled in towel.

BANANA FILLING

1 cup whole milk

1 cup heavy whipping cream

1 (3 ounce) package Instant banana cream pudding mix

1 whole banana, sliced

Whisk together milk, heavy cream and pudding mix until becomes a pudding consistency. Gently unroll your cake and place pudding on cake and then add sliced bananas. Roll back up cake and set in fridge to set while you make your ganache.

CHOCOLATE GANACHE

4 ounces semi sweet chocolate, cho[pped

1/2 cup heavy whipping cream

1 tbsp butter

place chopped chocolate in a heat resistant bowl. In a small sauce pan bring heavy cream and butter to a boil,once boiling remove from heat and pour over chocolate. Stir until chocolate becomes smooth. Let cool to room temperature. Pour and smooth over your chocolate roll cake. place in fridge until ready to serve and enjoy!! :)

 

Truffle Torte with a Spiked Blackberry Coulis

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Line one 9 inch spring form pan with parchment paper, spray lightly with non stick spray. Cover outside of spring for pan with heavy duty aluminium foil and place in a deep roasting pan, set aside. Preheat oven to 350 degrees

TRUFFLE TORTE

8 ounces Dark chocolate (roughly 1-1/3 cups) chopped

8 ounces bittersweet chocolate (roughly 1-1/3 cups) chopped

3/4 cup unsalted butter, chopped into 1/4 inch pieces

1-1/3 cups sugar

2/3 cups water

1/2 tsp salt

7 large eggs

1/4 cup dark rum

Chop the chocolate and the butter and set in a medium size bowl. Pour sugar and salt into a saucepan and add water, bring to a boil, stirring occasionally to make sure sugar dissolves. Remove the sugar water from the heat and pour over the chocolate and butter. Stir until completely melted and smooth. Let cool for about 10 minutes so that you don’t scramble your eggs when you add them. Lightly beat eggs and add dark rum stirring till combined. Add egg mixture to cooled chocolate mixture and blend with rubber spatula till combined, you want you torte to be dense so don’t over mix and add too much air. Pour into prepared pan.

Boil water in a sauce pan for your water bath. You will need as much water as it takes to fill roasting pan and half way up your spring form pan. Place roasting pan with your torte on oven rack and slowly pour boiling water into roasting pan. Carefully push back the oven rack you do not want to splash and bake at 350 degrees for 45-50 minutes center should be set and torte edges should be starting to pull away from the sides of pan. Remove torte from oven and let cool on rack for 1 hour. Cover and place in fridge for 3 hours-overnight before removing from pan. Once cake has been “set” in the fridge carefully remove sides of your spring form pan, tip over on to a cake board carefully remove the pan bottom and then peel off parchment paper.

SPIKED BLACKBERRY COULIS

1 pound frozen blackberries, thawed

1 cup red wine

4 Tbsp sugar

1/2 tsp cinnamon

1 tsp dark rum

Place berries, wine and sugar in a blender, puree. Pour into a sauce pan. Add Cinnamon. Bring to a simmer, turn down heat and simmer 8 minutes, covered.

Strain into a medium bowl, discard the solids in your strainer. Whisk in rum and place into a squeeze bottle and chill before using.

GARNISH

whipping cream

fresh blackberries

Slice each piece top with whipping cream and a couple blackberries and then drizzle with your blackberry coulis. ENJOY!!

 

 

Bottoms Up Brownie Peanut Butter Pie

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Preheat oven to 350 degrees. Spray one tart pan with nonstick spray and set aside.

FUDGY BROWNIE CRUST

1/2 cup butter melted

1 cup sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter chips

Melt butter and stir sugar into butter. In a medium bowl add eggs and then add a little bit of your sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add rest of your butter and sugar mixture and stir till combined. Pour in vanilla and then add cocoa powder, flour, salt, baking powder and chips. Stir till combined and then place into your already prepared Tart pan and bake at 350 degrees for 33-38 minutes. Once toothpick removes from center of brownie tart clean let cool in pan on rack for 10 minutes. Remove from pan and cool completely.

PEANUT BUTTER FLUFF

1 package cream cheese softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 (8 ounce) tub cool whip

In bowl of stand mixer beat cream cheese, peanut butter and powdered sugar  on medium speed until smooth. Fold in cool whip. Spread on top of your brownie tart crust and place in fridge while you make you whipped cream

WHIPPED CREAM

 

In a cold bowl with cold whisk attachment add

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

beat until stiff peaks form

DECORATIONS

2 reeses peanut butter cup candy bars

1/4 semi sweet tiny chocolate chips

1/4 peanut butter chips

Decorate your tart and then place in fridge for at least 4 hours before serving. ENJOY :)

Chocolate Raspberry Roll

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Once again it is time for a monthly group posted with 5 other crazy bloggers!! This time we bring you March Madness!! Where anything goes!! Please make sure to check out the links to the other wonderful recipes included in MARCH MADNESS they are located at the bottom of my recipe for CHOCOLATE RASPBERRY ROLL CAKE.

Preheat Oven to 350 degrees. Spray one 10″x 15″ Jelly roll pan lightly with non stick spray. place parchment paper in bottom of pan and lightly spray again with nonstick spray. Set aside.

Cake

6 eggs

3/4 cup sugar

1 cup flour

4 Tbsp cocoa powder

Whisk eggs and sugar together in eggs double in volume.  In a separate bowl sift flour and cocoa powder together. In thirds using a rubber spatula fold flour and cocoa mixture into the egg mixture. Pour batter into already prepared and pan and bake at 350 degrees for 12-16 minutes.

While cake is baking spread one tea towel out on counter and dust with powdered sugar.

Once cake is baked, cool for 5 minutes then turn out of pan onto prepared tea towel. Remove parchment paper and roll up cake starting with shorter side in tea towel. Let cool completely.

Raspberry Filling and Raspberry whipped cream

3 cups mashed raspberries

1 cup whole raspberries

1 cup heavy whipping cream

1/2 tsp raspberry extract

2 Tbsp powdered sugar

In a small bowl mash the 3 cups of raspberries I used my potato masher. Unroll cake and then spread on mashed raspberries.

In cold bowl and with cold whisk attachment to stand mixer add heavy cream, raspberry extract and powdered sugar. Whisk until stiff peaks form. Spread on top of mashed raspberries. Sprinkle 1 cup of fresh raspberries over the top and roll cake back up.

Chocolate Ganache

4 ounces chopped semi sweet chocolate

1/2 cup heavy whipping cream

1 Tbsp butter

Chop chocolate and place in a heat safe bowl. In a small pot add heavy cream and butter bring to a slow boil and then pour over chopped chocolate. let set for 2 minutes before stirring. let thicken and cool to room temperature. Pour cooled ganache and spread over rolled cake. Keep in fridge until ready to serve. ENJOY!!

http://tampacakegirl.wordpress.com/2015/03/Going-Ape-Over-Banana-Pudding-Cake/

http://www.hunwhatsfordinner.com/2015/03/chocolate-mousse-cake-march-madness.html

Strawberry Pie with a Sugar Cookie Crust

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Preheat oven to 375 degrees. Spray one deep dish 9inch pie pan with nonstick spray and set aside

 

Sugar Cookie Crust

1/2 cup butter, softened

1/3 cup sugar

2 Tbsp heavy cream

1 tsp vanilla

1/4 tsp almond extract

1-1/4 cup flour

1/4 tsp salt

In a stand mixer cream butter and sugar together. Add heavy cream, vanilla and almond extract mix until combined. Add flour and salt and beat until your sugar cookie dough comes together.  Press into the bottom and up the sides of your already prepared pie pan. Bake at 375 degrees for 10-14 minutes or until lightly browned and middle becomes puffy. Let cool completely.

Fresh Strawberry Filling

2 cups water

2 cups sugar

1/4 cup plus 2 Tbsp cornstarch

1 (6oz) package strawberry jello

48 ounces fresh strawberries, cleaned and sliced

In a pot place water, sugar and cornstarch. Bring to a boil while stirring. Continue stirring until mixture becomes thick. Add strawberry jello and continue to stir until dissolved and combined while, remove from heat and place into a bowl, let cool to room temperature. Fold in sliced strawberries with a rubber spatula and then pour into prepared and cooled pie crust. Place in fridge and let set for at least 4 hours before serving. Enjoy with a dallop of whipped cream. :)

Mesquite Kabobs

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Mesquite Marinade

2-3Lbs of petite sirloin roast

1/2 cup ketchup

1/4 cup water

3 Tbsp brown sugar

2 Tbsp white vinegar

1/4 tsp liquid smoke

1 gallon ziplock storage bag

First, cut up your roast into 1 inch cubes. In a small bowl mix ketchup, water, brown sugar, white vinegar and liquid smoke. Stir to combine. Place cubed meat in ziplock bag and pour marinade over meat. Let side sit in fridge for a couple hours before making kabobs.

Kabobs

1 large yellow onion, quartered

2 green bell peppers cut into square pieces

2 red bell peppers cut into square pieces

2 zucchini cut into rounds

6 kabob skewers

Once you have cut up all your veggies, take your meat out of the fridge and start building your kabobs on your skewers. Once you have all your kabobs made start up your bbq and grill. We like ours medium so it takes about 15 minutes on the grill. ENJOY :)