Fast Food Fancified

I rarely eat at fast food restaurants, but when I do, I really enjoy it.  Who doesn't like junk food, right?  In this post I tried to make some fast food type things, but change them up a little to make them a little better tasting or a little healthier. 

Drink...

Adult Root Beer Float
When I thought of what people drink at fast food places, soda was the first thing that came to mind.  However, many places also have floats and shakes.  So, I decided to go with a classic root beer float.  It seems silly because everyone knows how to make a root beer float.  But, maybe you forgot about this delicious drink and my post will inspire you to have one!  I made it slightly healthier by using diet root beer (although I'm sure it's debatable whether or not diet soda is really healthier).  I also changed it up by adding alcohol.  I think vanilla flavored vodka would be good in this as well.  When I was researching I also saw some recipes that used Bailey's in it.  I think I like it best the old fashioned, alcohol-free, kids way.
Ingredients:

• root beer or diet root beer
• vanilla ice cream
• vodka

Directions:

1. Mix the root beer and a shot of vodka together in a glass.
2. Add the ice cream.

Dinner...
Chicken Nuggets and Potatoes
This is my take on a classic chicken and french fry fast food meal.  The chicken is all white meat breast meat, which may be a little better than some fast food restaurants.  The potatoes are seasoned and baked instead of fried.

Chicken Nuggets
*recipe from: Table for Two
Since I was introduced to it in college, I have been slightly obsessed with Chik-Fil-A.  However, there were never any around where I lived, so I didn't get the chance to eat it very often.  Also, I know there has been quite a bit of controversy over the fast food chain lately.  So, if you like the taste of the food and either don't have one by you, or don't want to support the chain, make it at home!  It tasted very, very similar and was really easy to make.
Ingredients:
(makes 4-5 servings)
for the chicken:

• 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 tsp. salt
• 3 tsp. pepper
• 1 tsp. paprika
• Peanut oil or canola oil for frying (I used olive oil - it was fine)

for the sauce:

• 1/2 cup mayo
• 2 tbsp. mustard (regular prepared yellow mustard)
• 1/2 tsp. garlic powder
• 1 tbsp. vinegar
• 2 tbsp. honey
• Salt and pepper, to taste

Directions:

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
2. In a large dutch oven or stockpot (I did it in a frying pan), heat up the oil over medium high heat to 375 degrees.
3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
4. Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
6. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
9. Serve hot with dipping sauce and/or ketchup.

Baked Parmesan-Herb Potatoes
*recipe from: Coupon Clipping Cook
These turned out really good.  Slightly crispy and flavorful.  The best part is that they are baked rather than fried like the potatoes you get at fast food places.  And, I got to use my mandolin again! :)
Ingredients:
(serves 3)

• 2 whole russet potatoes (medium size)
• 2 whole large red potatoes
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon pepper
• ¼ teaspoon dried parsley
• ¼ teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Rinse the potatoes and dry them off with a paper towel.
3. Slice the potatoes at a slight diagonal. (a mandolin is perfect for consistent slices) You want them about a 1/2 inch thick.
4. Add the potato slices to a large bowl.
5. Next add the herbs and spices.
6. Then add the olive oil.
7. Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.
8. Lay the potatoes on to a cookie sheet.
9. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
10. Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated parmesan cheese.
11. Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Dessert...

Chicken and Mashed Potato Cupcakes
*recipe from Hello Cupcake by: Karen Tack 
These aren't necessarily something that you would get at a fast food restaurant, but they go along with the chicken and potato entree.  They were so easy to make and I was really impressed by how much they look like a dinner rather than a dessert!
Ingredients:

• box mix of your favorite cupcake flavor (or you could be ambitious and make your cupcakes from scratch)
• ingredients listed on the box to make the cupcakes
• vanilla frosting
• caramel syrup
• yellow Starbursts
• corn flakes cereal
• white chocolate chips

Directions:

1. Make the cupcakes according to the directions on the box and let cool.
2. Melt the chocolate chips.  Pour the melted chocolate into a Ziploc bag and snip a small corner off the bottom of the bag.  Pipe the chocolate into a bone shape on a piece of wax paper.  Put the bone shapes in the fridge to harden.
3. Crumble the corn flakes in a bag until they are crumbs.
4. Frost the mashed potato cupcakes with the vanilla icing.  Drizzle the caramel sauce over the icing to look like gravy.  Add a yellow Staburst in the center to look like butter.
5. For the chicken cupcakes; 
1. Cut a triangle shaped piece off one of the un-frosted cupcakes. 
2. Frost the top of a cupcake and put the triangle piece of cake on top with the point of the triangle on top (this will be the part of the chicken drumstick that is sticking up where the bone will be inserted).         
3. Frost the triangle cake piece.
4. Coat the entire top of the cupcake in the crushed corn flakes. 
5. Insert the white chocolate bone into the top of the cupcake.   

Autumn is in the Air!

My favorite season has arrived!!  Since it has been feeling more and more like fall here, I decided to make a seasonal dinner.  There are a lot of spices and flavors in this meal that make me feel nice and cozy on crisp fall day!
Drink...

Ginger Apple Cocktail
*recipe adapted from: The Tampopo Post
I have to admit, I was a little unsure of how this one would taste.  Plus the original recipe calls for bourbon, and I didn't have that, so I used Irish Whiskey instead.  However, no need to fear...this drink is delicious and full of Autumn flavors!  The whiskey also worked really well with it.
Ingredients:

• Apple Cider
• Ginger Beer
• Bourbon or Irish Whiskey

Directions:

1. Put 1 part whiskey or bourbon, 2 parts apple cider, and 2 parts ginger beer into a glass with ice.
2. Stir.
3. Garnish with a dried apple or an apple slice.

Dinner...
This was a perfect Fall meal!  The squash was delicious and ridiculously easy.  It had just the right amount of sweetness and flavor.
The pork was incredibly tasty.  The apples add a nice sweetness while the prosciutto added a good salty flavor.  
This is a recipe to impress for your next Fall Fete! 

Pork with Dried Apples & Prosciutto 
*recipe from: Eating Well
Yum, yum, yum.  So simple, yet so delicious!  I thought this was perfect except that I might add a little more cider and chicken broth because my sauce reduced a lot and I was wishing there was a little more for the pork.
Ingredients:
(serves 2)

• 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
• 1/8 teaspoon kosher salt, or to taste
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 2 thin slices prosciutto, (1 ounce), chopped
• 1 cup apple cider
• 3/4 cup chopped dried apples
• 1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
• 1 teaspoon cider vinegar
• 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
• 2 teaspoons whole-grain mustard
• 1 teaspoon cornstarch

Directions:

1. Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.
2. Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
3. Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.

Acorn Squash with Brown Sugar Butter Sauce
*recipe from:  Savory Sweet Life
I have had similar recipes before that were a little to sweet.  I liked this one because my squash was slightly sweet, but it didn't taste like I was eating dessert.  I also loved it because instead of having to roast in the oven for 45 minutes, the squash first cooks in the microwave for 15 minutes and then just goes under the broiler.  So simple!
Ingredients:
(serves 2)

• 1 acorn squash, cut in half with seeds removed
• 1/2 cup water
• a couple pinches of salt
• a couple pinches of nutmeg
• a couple pinches of cinnamon
• 2 – 1 Tablespoon pats of butter
• 4-6 Tablespoons brown sugar

Directions:

1. Preheat oven on HIGH-Broiler.  
2. Pour water in a microwavable casserole dish large enough to accommodate the squash.  Place the acorn squash flesh side down in the dish and microwave for 15 minutes.  Remove from microwave carefully because the dish will be hot.  
3. Remove the acorn squash and transfer to a baking sheet with the flesh side facing up.  Place a small pat of butter in each half and rub the entire flesh sided surface.  Any remaining butter should be left in the middle of the squash.  
4. Sprinkle the squash with salt, nutmeg, and cinnamon.  Finally sprinkle between 2-3 Tablespoons of brown sugar around the rim of the squash and allow the remaining sugar to join the butter in the center (This will be your brown sugar sauce).  
5. Broil on high heat for 5 minutes.  You should seem some the rim of the squash with caramelization.  If not, broil for an additional 3 minutes.  Remove from heat and enjoy!

Dessert...

Maple Walnut Cupcakes
*recipe from: Martha Stewart
These are not your typical cupcakes.  They're not super-sweet at all.  When I first tried them, I thought they tasted more like a buttered muffin than a cupcake.  However, after eating them every night for the past week, I have really grown to love them and their subtle flavors.  I typically like things much, much sweeter, but these are a nice change of pace.  
Ingredients:
(makes 2 dozen cupcakes)
For the Cake:

• 2 3/4 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup milk
• 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine

For the Maple Buttercream:

• 3 large egg yolks
• 1 cup pure maple syrup, best quality
• 2 sticks (1 cup) unsalted butter, cold, cut into small pieces

For the Candied Walnuts:

• 1/2 lb walnut halves
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 3 tbs milk
• 1/2 tsp vanilla extract

Directions:

1. Make the cupcakes:
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
1. Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then re-invert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts. 
2. Make and Frost with the Maple Buttercream:
1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
2. With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
3. Make and top with the Candied Walnuts:
1. Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes. Remove from heat, and stir in vanilla immediately. .
3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

Happy St. Patrick's Day

I am half-Irish, so St. Patrick's day has always been celebrated in my house.  When I was little my dad would bring green carnations home for us and my mom would make corned beef and cabbage with mashed potatoes.  When I was older, I still got the carnations and ate the cabbage, but added in a little green beer and maybe watched the Chicago River get dyed green.  Hopefully these recipes can bring you a little St. Patty's Day cheer!

Drink...

Irish Coffee

Despite the horrible photo, this drink was quite good.  I tried to get the heavy cream to "float" on the top of the coffee like the recipe said, but mine mixed in.  Oh well, it still tasted great!  Even though we have been having unusually warm weather, it's usually still pretty chilly out on St. Patrick's Day.  This drink will warm you up for sure!
Ingredients:

• 1 1/2 oz Irish whiskey
• 1 tsp brown sugar
• 6 oz hot coffee
• heavy cream

Directions:

1. Combine whiskey, sugar and coffee in a mug and stir to dissolve. 
2. Float cold cream gently on top. Do not mix.

Dinner...

Guinness Corned Beef and Cabbage

*recipe from Steamy Kitchen
I have to be honest . . . this recipe was just ok to me.  I think I prefer an original recipe of corned beef and cabbage to this.  I'm sure you really want to try it now after that raving review!  But, I guess if you're up for something different, you could give it a shot.  The website has great step-by-step photos.  I would recommend checking it out!
Ingredients:

• 2 bottles Guinness beer (or other dark beer)
• 2 tablespoons dark brown sugar
• 3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry  ( I cheated and bought a pre-cooked one which drastically reduced the cooking time)
• 1 tablespoon pickling spice
• 1/2 onion
• 1 head garlic, halved
• 1 head cabbage
• 1 big spoonful of lard or bacon drippings (you can substitute simply with just cooking oil)
• a few carrots, cut into 3/4-inch chunks
• 1 pound of red potatoes, cut into 3/4-inch chunks
• 2 tablespoons freshly minced fresh parsley

Directions: 

1.  Preheat oven to 300F. 
2. In a large pot, whisk together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer. Add the pickling spice, onion and garlic. Bring to a simmer on the stove, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.
3. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours (or be like me and buy a fully cooked brisket and you only have to cook it for 30-60 minutes!), flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
4. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the lard/bacon drippings/oil on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan. 
5. Add the cabbage wedges, carrots and potatoes and cook until browned, about a 3-4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. 
6. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5 minutes or cooked through (pierce with fork to check doneness). Sprinkle with parsley and plate with the cabbage.
7. Slice the corned beef and serve with the cabbage and vegetables. Pour some of the sauce over the corned beef just before serving.  

 Dessert...

Irish Car Bomb Cupcakes

*recipe from  Brown Eyed Baker

An unfortunate name, a great flavor!  You can't really taste the Guinness, but I think it adds a little different of a flavor.  I could slightly taste the Jameson, and could really taste the Bailey's.  This is the first time I have filled cupcakes and now I think I am hooked!  It's so easy to do and makes the cupcake even more delicious!  
Ingredients:
(makes 24 cupcakes)
For the Cupcakes:

• 1 cup Guinness stout
• 1 cup unsalted butter, at room temperature
• ¾ cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoons salt
• 2 eggs
• 2/3 cup sour cream

For the Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

For the Baileys Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons Baileys Irish Cream (TIP—We used Carolan's Irish Cream which is cheaper and tastes exactly like Bailey's!)
  

Directions:
To Make the Cupcakes: 

1. Preheat oven to 350 degrees F. 
2. Line 24 cupcake cups with liners. 
3. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. 
4. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
5. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. 
6. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. 
7. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. 
8. Reduce the speed to low, add the flour mixture and beat briefly. 
9. Using a rubber spatula, fold the batter until completely combined. 
10. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

To Make the Whiskey Ganache Filling: 

1. Finely chop the chocolate and transfer it to a heatproof bowl. 
2. Heat the cream until simmering and pour it over the chocolate. 
3. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. 
4. Add the butter and whiskey and stir until combined. 
5. Let the ganache cool until thick but still soft enough to be piped.

To Fill the Cupcakes: 

1. Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. 
2. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.

To Make the Bailey's Frosting: 

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. 
2. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. 
3. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
4. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

Veggie Delight

I am not a vegetarian, but there are many vegetarian-friendly dishes I enjoy eating and making.  This meal is so good it's sure to please all your vegetarian and meat-eating friends!

Drink...

The Swamp
Typically I don't drink things with vegetables in them, but this drink not only has vegetables, but it tastes wonderful!
This creation was inspired by a drink from one of our favorite bars in L.A, Seven Grand.  The drink is called "The Swamp."  I am not a whiskey fan, but this drink is from a whiskey bar and therefore has whiskey in it.  However, it doesn't have a strong whiskey taste and I love it! 
I never got the exact recipe for the drink from the bar, but I did my best to replicate it here.  I think I did a pretty good job!  I love this drink because it tastes so light and refreshing.  It's great for summer, but I would drink it any time of year!

Ingredients:

• Whiskey
• Ginger Ale
• Cucumber, chopped
• Mint leaves
• Sugar
• Lemon Juice

Directions:

1. Muddle together the mint leaves, cucumber, and sugar.  (I dont have a mortar and pestle, so I just put the mint, sugar, and cucumber in a glass and mushed them up with the wide, blunt end of a kitchen utensil)
2. Put the muddled mixture into a glass with ice.
3. Pour 1.5 oz (1 shot) of whiskey into the glass. 
4. Add 3-4.5 oz (2-3 shots) of ginger ale, to taste.
5. Add a splash of lemon juice.
6. Stir and enjoy!

Dinner...

California Veggie Sandwich & Oven Fries 

Simple, but delicious!  This recipe is great anytime of year and is a good change of pace from the dinners I typically make.

California Veggie Sandwich
*recipe adapted from allrecipes.com

Yum!  This sandwich has it all...delicious veggies, foccacia bread, and cheese!  These vegetables work really well in it, but I am sure you could substitute with other vegetables.
Ingredients:
(makes 4 sandwiches)

• 1/4 cup of mayonnaise
• 3 cloves of garlic, minced
• 1 tbs. lemon juice
• 1 cup sliced red bell pepper
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 1 loaf of foccacia bread (I used Trader Joe's this time, but many grocery stores have really good ones with herbs and tomatoes on top which I have used.  Those are even better if you can find them!)
• 1/2 cup crumbled Feta cheese
• olive oil and rosemary for the foccacia (if yours doesn't already have herbs on it)

Directions:

The sandwiches before smooshing

1. In a bowl, mix the mayo, garlic, and lemon juice.  Set aside in the refrigerator.
2. Heat up a skillet and saute the veggies until they are cooked.  (The original recipe says to grill the veggies, which I think would be even better.  Too bad I don't have a grill here in NYC :(
3. Slice the foccacia bread horizontally and then divide into quarters to make 4 sandwiches.  
4. Spray olive oil on the bread and sprinkle with rosemary if it doesn't already have herbs on it. *see my product endorsement below :)
5. Spread the mayo mixture on the cut side of the bread.
6. Sprinkle with Feta cheese.
7. Layer the cooked veggies on top of the cheese.
8. Put the other slice of bread on top and place the sandwich in a heated skillet.  Put something heavy on top of the sandwiches (the bottom of another pan with something heavy inside of it works well) in order to smoosh them down and melt the cheese.  I used to put the sandwiches in my Forman Grill and put the lid down on them.  That worked great, but I don't have a Forman Grill anymore.
9. After they have heated up and the cheese begins to soften, they are ready to eat!

Great Product...

I usually don't talk about what specific products or appliances I use, but I got something new for Christmas and thought it was worth mentioning.  It is called a Misto.  All it does is spray olive oil, but it it very helpful and saves a lot of olive oil.  It is great for food that needs a coating of oil or for coating a pan.  Also, I find my olive oil lasts a lot longer when I use it because it uses a lot less than if you just pour the oil.  I used the Misto a lot in this recipe.  I sprayed the pan and veggies with it before cooking them.   I also sprayed the top of the Foccacia bread before I sprinkled on the rosemary.  Finally, I sprayed my pan and potatoes with it before I put them in the oven.
You can buy it on Amazon or other websites.  But I have also seen it at TJ Maxx and wouldn't be surprised if they have it at Bed Bath and Beyond.

Oven Fries

These fries were okay and they were healthier than typical french fries.  However, no oven-baked fry can beat a traditional fried french fry.  I seasoned mine with garlic salt and parsley, but you could season them with anything...the possibilities are endless!
Ingredients:
(serves 4)

• 2 potatoes, sliced into thin, long strips (I like my fries thin, but you could cut them thick if you prefer.  Just make sure to adjust the baking time)
• olive oil
• garlic salt
• parsley

Directions:

1. Heat the oven to 400 degrees.
2. Spray the pan with olive oil to prevent the fries from sticking.
3. Spread the sliced potatoes out onto the pan.
4. Spray the potatoes with olive oil and sprinkle with garlic salt and parsley.
5. Bake for 40-60 minutes or until fries are golden brown,  turning the fries over halfway through baking.

Dessert...

Garden Party Cupcakes

*recipe adapted from Hello, Cupcake!
What could go better with a vegetarian dinner than a veggie garden for dessert?  I know I say this about everything, but seriously...these are so easy to make and they are soooo cute!!  The most time consuming part is making the veggies, but the time is well worth it.  I usually try to make the cake and frosting from scratch, but this time I was feeling lazy and used a box mix for the cake and pre-made frosting.  Oh well, it was still good!
Ingredients:

• 1 box of cake mix and ingredients called for on the box.  (I used Trader Joe's Vanilla cake mix and I would not recommend it.  Duncan Hines and Betty Crocker are much better.)
• Chocolate frosting
• vanilla frosting
• Oreo crumbs
• fondant
• 2 graham crackers
• toothpics
• icing colors
• edible markers
• cupcake liners

Directions:

1. Bake the cupcakes according to the directions on the box.
2. After the cupcakes cool, cover them with chocolate frosting.
3. Dip the frosting into the cookie crumbs to coat the tops of the cupcakes.
4. Break each graham cracker into 2 pieces.
5. Ice the graham cracker pieces with vanilla frosting.
6. Use the chocolate frosting and a piping bag to write the words Radishes, Peas, Carrots, and Lettuce on the graham crackers.
7. Dye a small amount of fondant orange and form into small carrots for the top of the cupcakes and the sign.
8. Roll some white fondant into the shape of radishes and use a red edible marker to color the tops of the radishes.
9. Dye some fondant green.  Form the fondant into balls for peas and flat, long pieces for the peapods.  
10. Use the remaining green fondant to make the lettuce.  Roll a small ball for the middle of the lettuce head.  Flatten small pieces of fondant and put 6-8 of those pieces (leaves) around the center ball to form the lettuce head.
11.  Place the vegetables on each cupcake.
12. Color some of the vanilla icing with green food coloring and use a piping bag to add leaves to the radishes, vines to the peas, and tops to the carrots.
13. Put two toothpicks into a cupcake and lean one of the veggie signs against it.
14. Repeat for the other three signs.

Summer's Last Hurrah - A Perfect Labor Day Picnic Meal

With Labor Day comes the sad ending to summer. As a teacher I have to go back to work and everyone starts getting ready for the cooler weather. However, everyone enjoys a long holiday weekend and hopefully this Labor Day meal will help you enjoy it even more! Get your grill ready...or your stove if you live in an apartment like me :)

Drink...Shandy
It's still summer, so I decided to make a light, refreshing drink that tastes great on a hot day.
Shandy originates from the United Kingdom. It is simply beer mixed with carbonated lemonade. How much more refreshing can it get?
Ingredients:
(makes 2 drinks)

• 2 12oz bottles of beer (I used Paulaner Hefeweizen because it is a light wheat beer that goes well with citrus flavor. However, my beer expert, Doug, thinks a Belgian wheat beer would go better in this. Ex: Hoegaarden)
• 8oz of sparkling lemonade (I used Trader Joe's brand, but I think other brands taste much better. Try using San Pellegrino.)
• Raspberries for garnish

Directions:

1. Pour each 12oz beer into a glass.
2. Add 4oz of sparkling lemonade to each glass. Stir.
3. Garnish with a few raspberries floating on top.

Dinner...Grilled Brats with a Savory Beer Sauce
*recipe taken from http://www.bratwurstpages.com/bratrecipe1.html
Everyone knows bratwurst is delicious and a great picnic food. This recipe improves upon traditional American bratwurst by adding a sauce. 
Ingredients:
(Serves 4)

• 4 bratwurst
• 2 12oz bottles of beer
  (Use a dark, flavorful beer. I used Samuel Smith's Oatmeal Stout.)
• 1 onion
• 1/2 a green pepper
• 7 oz (1/2 a can) of stewed tomatoes
• 1 tbs brown sugar
• 1 tbs flour
• 4 brat buns
• mustard

Directions:

1. Cut 1/2 of the onion into slices and place in a skillet.
2. Put the bratwurst in the skillet with the onions and pour one of the bottles of beer over the brats and onions.
3. Parboil the brats for 20 minutes. (Do not let the beer boil or the brats will burst...just a light simmer)
4. While the brats are cooking, begin making the sauce in a saucepan. Chop the other half of the onion and the green pepper and place in a pan.
5. Add the stewed tomatoes, brown sugar, and the other bottle of beer to the onion and green peppers. Simmer the ingredients together for 15-20 minutes. Do not let it boil. After the sauce has cooked for at least 15 minutes stir in the flour to thicken it.
6. When the brats are done parboiling, pour out the beer and either grill the brats, or if you don't have a grill, cook them in a pan until all the sides are golden brown.
7. Place the brats in the buns. Top with the sauce and mustard.

Corn on the Cob with Smoky Lime Butter
*This recipe was created by Doug 
This is a great twist on the original corn on the cob. The lime flavor makes it extra summery! 

Ingredients:
(serves 4)

• 4 ears of corn
• 4 tbs butter
• 1 tsp of ground cumin
• 2 tsp of chili powder
• 3 tsp lime juice
• Salt

Directions:

1. Cook the ears of corn. (You can boil the corn, but I use a method I learned from my Grandad - microwave it! Wrap the ears in Saran Wrap and microwave for 2 minutes or until hot. Surprisingly, they come out just as crisp and delicious as when they are boiled...as long as you don't microwave them too long.)
2. Melt the butter in a saucepan.
3. Add the cumin, lime juice, and chili powder and mix well.
4. Pour over the ears of corn.
5. Salt the corn before eating.
   

Dessert...Cheeseburger Cupcakes with Sugar Cookie Fries
These are perfect for a picnic. They taste delicious and look so real they even fooled one of my friends who thought she was biting into a real cheeseburger, but was pleasantly surprised with a cupcake!
Ingredients:

• 1 box chocolate cake mix + ingredients listed on box to make cake
• 1 box yellow cake mix + ingredients listed on box to make cake
• 1 tub of vanilla frosting (divided and dyed green, yellow, red, and tan)
• 1 log of refrigerated sugar cookie dough

Directions:

1. Bake the chocolate and yellow cupcakes according to the directions on the box.
2. After cupcakes have cooled, remove liners and cut the tops off the chocolate cupcakes and discard, or eat :)
3. Slice the bottoms of the chocolate cupcakes in half horizontally so you have thin round cakes that look like hamburger patties.
4. Cut the yellow cupcakes in half horizontally (this will be the top and bottom of the bun).
5. Place the bottom of a yellow cupcake on a plate, then put the sliced brown cupcake (hamburger patty) on top of it. Add green, yellow, and red icing around the top of the patty to represent lettuce, mustard, and ketchup.
6. Place the top of the sliced yellow cupcake on top of the patty and icing. Put dots of tan icing on top of the bun to look like sesame seeds.
7. Roll the sugar cookie dough out until it is flat and 1/4 inch thick. Bake the dough according to package directions. You will probably need to add extra time since you are baking it as a whole large cookie.
8. Get ready to move fast because you must cut the "fries" out while the cookie dough is still hot or they will crack and break! As soon as the cookie dough is done baking, remove from the oven and use a pizza cutter to cut the dough into small strips for the fries.
9. Let the fries cool and place them around the hamburgers. You can even add a little cup of red icing as "ketchup" to dip the fries in.

Happy Labor Day!

Now you have a summer meal to help celebrate the long weekend, so, grab some friends, a picnic basket, and find a patch of grass to relax and enjoy a holiday meal without doing too much labor!