Genovese Bolognese

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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!!:)

Tiramisu Cake

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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!! 🙂

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Cognac Espresso Marscapone Filling

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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

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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

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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

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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!!:)

Easy Crusty Bread

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4 cups all purpose flour

1-1/2 cups warm water

1-1/4 tsp active dry yeast

1 tsp salt

extra flour for dusting

Sift flour into a big bowl and then add the dry yeast. Make a well in the middle of the flour and pour in the warm water. Mix with a wooden spoon and then add the salt and mix. Your dough sound be sticky and not smooth. Sprinkle a little flour over the top and cover the bowl first with plastic wrap and then a towel. Leave in a warm draft free place to rise for at least an hour. I always start at an hour but have left it a lot longer it just depends on how warm my house is or what else I have going on. 😉

Line a baking sheet with parchment paper and spray paper with non-stick spray. Preheat oven to 430 degrees.

When the dough doubles in size. Spread a little flour on you counter and flip out dough. Divide into 3 round balls and place on prepared baking sheet. I always sprinkle a little flour on top and the cut either a star in the middle or 3 lines in it to help the steam escape will baking with a serrated knife.

Bake 15-20 minutes on 430 degrees and then lower the temperature to 320 degrees and bake another 10-15 minutes. You should have a warm brown colored crusty top when bread is done. Cool on a wire rack about 10 minutes before slicing and serving! 🙂

ENJOY!!598511_684226238274935_888204246_n

Hot Cocoalicious

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Okay, so I got this crazy idea to do the 12 cakes of December, but there was no way I could or wanted to do all the cakes myself. I decided to ask 11 beautiful women inside and out to jump on my crazy train with me and boy was I glad I did. We have had the best time plotting, sharing and supporting one another. I am truly THANKFUL to the 11 Wonderful ladies that joined me! Now on with the show…….

Preheat your oven to 350 degrees. Grease and flour 2-8inch round pans and set aside.

CHOCOLATE CAKE

In bowl of your mixer add….

2 cups sugar

1-3/4 cup flour

3/4 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

mix until combined.

Add…

2 eggs,room temperature

1 cup milk

1/2 cup veggie oil

1-1/2 tsp vanilla

mix well on medium speed for about 3 minutes.

By hand stir in…

1 cup boiling water.

Place batter in prepared pans and bake at 350 degrees. 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on racks in pan for about 10-15  minutes and then turn out of pans and continue to cool completely.

MARSHMALLOW FILLING

1/2 cup butter, softened

1 tsp vanilla

1 cup powdered sugar

1/4 cup light corn syrup

1-7 ounce container of marshmallow fluff

Beat butter, vanilla and powdered sugar till fluffy. Beat in corn syrup slowly, until blended.Beat in fluff just until combined.

Whipped Cream Frosting

1-8 ounce block of cream cheese softened

1 tsp cream de cocoa

1/2 tsp vanilla

1/2 cup powdered sugar

2 cups heavy whipping cream

First start by placing the bowl and whisk attachment to your mixer in the fridge for at least 20 minutes. Once your bowl is cold…

Add cream cheese, cream de cocoa, vanilla and powdered sugar to the bowl of mixer, whisk until creamy. Slowly add your whipping cream and beat until stiff peaks form.

CHOCOLATE GANACHE

In a heat safe bowl place….

1/2 cup chocolate chips

In a small pot add….

1/2 cup whipping cream

1 Tbsp butter

Bring to a slow boil over Medium High heat. Pour over chocolate chips and stir until chips are completely melted.

ASSEMBLY

Place one layer of cake on your cake board or plate. Top with marshmallow filling and then place second layer of cake on top. Set cake in fridge while you make your frosting. Frost cake with whipped cream frosting and then place in freezer while you make your chocolate ganache. You are going to want to let your ganache cool off and thicken for about 15-20 minutes before you pour it on top of your cake. once ganache is on top of your cake pop it back in the freezer for just a couple minutes. Decorate with remaining frosting and sprinkles or whatever you would like. Store Cake in fridge.

ENJOY 🙂

The 11 Beautiful ladies that Joined me…..

December 1st Libby from Lemony Thyme

December 2nd Lysska from Cooking from a SAHM

December 3rd Lynnette from Moore or Less Cooking Blog

December 4th Lynne from 365 Days of Baking

December 5th Becca from Cooking with Chef Bec

December 6th Lorinda from The Rowdy Baker

December 7th Cindy from Hun,What’s for dinner?

December 8th Joan from Chocolate Chocolate and More

December 9th Abby from Manila Spoon

December 10th Karen from Baking in a Tornado

December 11th Amy (me) from Crumbs in my Mustachio

December 12th Cydnee from Tampa Cake Girl

Please swing by and check out their Facebook pages and give them a like. 🙂