Genovese Bolognese

20131230-231430.jpg

2- 28 ounce cans San Marzano Italian plum tomatoes
1/4 cup olive oil
1 large yellow onion
6 cloves garlic, diced
1 pound ground beef
1 pound ground pork
Salt
4 bay leafs
1-1/2 tsp dried Sicilian oregano
3/4 cup dry white wine
1/3 cup tomato paste
3-4 cups hot water

Run the tomatoes through food processor, and set aside.

In stock pot heat oil. Add onions and cook till golden stirring occasionally over medium heat. Make a spot in center of onions and add garlic, cook till lightly brown. Add meat and cook until meat is browned.
Add bay leafs, oregano and wine. Bring to a boil and cook till wine is almost gone.
Add tomatoes and tomato paste. Season with salt. Bring to a boil and then turn down heat to keep you sauce at a simmer.
Cook 2-3 hours. Add hot water 1/2 cup at a time to maintain sauce liquid level as it cooks.
Enjoy!!:)

Advertisements

Tiramisu Cake

20131228-122207.jpg

Preheat oven to 350 degrees. Grease and flour two 8 inch round pans and set aside.

CAKE
2 cups sugar
1-3/4 cup flour
3/4 cup cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
Place all dry ingredients in bowl of mixer and mix till combined.
Add
1 cup milk
1/2 cup veggie oil
1 tsp vanilla
2 eggs, room temp.
Mix on medium for about 3 minutes
Add
1 cup boiling water
Stir water in by hand

Place batter evenly in prepared pans and bake at 350 degrees 30-35 minutes.
Cool on racks about 15 minutes, turn out of pans and cool completely.

FILLING
1/2 cup heavy whipping cream
2 tsp espresso powder
6 Tbsp powdered sugar
2 Tbsp Cognac
2 cups mascarpone cheese

Bring cream to a simmer over high heat in small pot. Remove from heat. Whisk in espresso, sugar and cognac. Let cool.
In bowl of mixer whip mascarpone till fluffy slowly add cream mixture and continue to whisk until all combined well. Set in fridge till ready to use.

FROSTING
1- 8 ounce block cream cheese
2 cups heavy whipping cream
1 tsp almond extract
1 Tbsp cognac
1/2 cup powdered sugar

Whip cream cheese till fluffy, add extract and cognac and powdered sugar beat until smooth.slowly add whipping cream and continue to beat until stiff peaks form.

Assembly
Place one layer of cake top with filling add second layer of cake on top. Frost and place lady fingers around the outside of cake. Sprinkle top with sweetened cocoa powder and decorate however you like.
ENJOY!!;)

Lemon Crinkle Cookies

20131227-145120.jpgPreheat oven to 375 degrees. Line baking sheets with parchment paper. Makes about 30 cookies.

1 box lemon cake mix
2 Tbsp flour
2 eggs
1/2 cup veggie oil
1 tsp lemon extract
Powdered sugar for dusting

Mix cake mix and flour in bowl of mixer. Add eggs, oil and extract. Mix on medium till smooth. Take about 1 Tbsp dough and roll into ball, I used a 1 Tbsp cookie scoop. Once rolled into a ball roll in powdered sugar. Place cookies on lined baking sheet. Bake at 375 degrees for 10 minutes.
Transfer to rack and let cool.
ENJOY!! 🙂

IMG_0851.JPG

Cognac Espresso Marscapone Filling

20131223-190240.jpg

1/2 cup heavy whipping cream
2 tsp espresso powder
6 Tbsp powdered sugar
2 Tbsp Cognac
2 cups marscapone

In a small sauce pot bring whipping cream to a simmer on high heat. Remove from heat and whisk in Espresso powder, powdered sugar and cognac. Let cool
In bowl of mixer with whisk attachment whisk marscapone until creamy, slowly add whipping cream mixture to marscapone whipping until fluffy and all combined.
Place in fridge to firm up till ready to use.
ENJOY!!

Jammy Oatmeal Bars

1524919_654141657971507_946395355_n

I was asked if I would like to do a guest post for my friend Cindy over at Hun, What’s for dinner so I came up with this easy and yummy cookie bar. I have tried them with a few different kinds of jam and I think the mixed berry is the best! 🙂  They remind me of a berry crumble minus the ice cream.  🙂

Preheat oven to 350 degrees. Spray the bottom of an 8×8 pan with nonstick spray and line with parchment paper and set aside.

1/2 cup packed brown sugar

1 cup flour

1/4 tsp baking soda

1/8 tsp salt

1 cup rolled oats

1/2 cup butter , softened

3/4 cup jam I used a mixed berry.

Combine sugar, flour, baking soda, salt and oats in a bowl. Cut in the butter to form a crumb mixture. Press  2 cups of crumb mixture into bottom of  prepared pan. Spread the jam on top. Sprinkle remaining crumb mixture on top and press lightly into jam with back of spoon. Bake at 350 degrees 35-40 minutes until let brown. Cool completely before slicing into bars. ENJOY!! 🙂

Lemon Bundt Cake

20131217-145528.jpg

Preheat oven to 325 degrees. Grease and flour Bundt pan and set aside.

1 lemon cake mix
1 sm box lemon instant pudding mix
4 eggs room temperature
3/4 cup veggie oil
3/4 cup milk
In bowl of mixer add cake mix, pudding, eggs, oil and milk. Beat on low for 30 seconds and then continue to beat on medium for 5 minutes. Pour into prepared Bundt pan and bake at 325 for 40-50 minutes, until toothpick inserted into center comes out clean. Cool on rack for 15-20 minutes, then turn out of pan on to rack.

GLAZE
in a small bowl add..
2 Tbsp lemon juice
1 Tbsp milk
1-1/2 cups powdered sugar
Mix until combined well and drizzle over cake then continue to let completely cool.
ENJOY!!;)

Fudgie Scratch Brownies

20131215-114544.jpg

Preheat oven to 350 degrees! Spray a 9 inch pan with nonstick spray and line with parchment paper. Set aside.

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

Melt butter and stir sugar into butter. In a bowl add eggs. Add a little bit of your butter sugar mixture to eggs and beat with wooden spoon so not to temper your eggs. Add rest of butter sugar mixture and stir till combined. Pour in vanilla, then add cocoa, flour,salt and baking powder.
Stir till combined and pour into prepared pan. Bake at 350 for 25-30 minutes. Remove from oven let cool on rack till cooled. Cut into squares and
ENJOY!!:)