Sunday, November 29, 2009

Over Thinking Leads to Deliciousness

IMG_3072 The holidays are my favorite time of year, and that means I get to do one of my favorite things. Entertain. Recently I had some girlfriends over and needed to come up with a appetizer. This is normally an easy feat but because some of my friends are vegetarian and some are not, this poses some cause for thought. I’m not just going to throw out some veggies and call it a day. I wanted something that would satisfy the meat eaters and the vegetarians alike. Something that you could eat and not miss the meat at all and not feel like it was a cop out at the same time. I know I’m probably over thinking it and they would be happy eating whatever I mad but I wanted it to be a perfect night. So while shopping for the party the grocery store had beautiful portobello mushrooms and so a light bulb went off in my head. Stuffed Mushrooms, but that is a totally ambiguous dish, there are probably thousands of different recipes. So I decided to make my own and just combine my favorite ingredients and what I came up with is pretty damn good, and the girls thought so too. So if you need an easy and satisfying appetizer give my stuffed mushrooms a shot you won’t be disappointed.


This was Entered in a Contest and I could really use some help with votes. Please Click HERE and hover over the stars to vote for me!

IMG_3077

Perfect Stuffed Mushrooms

6 Portobello Mushrooms, Cleaned and stems removed

1/2 of a large yellow onion , minced

6 oz of Ile De France Goat Cheese

10 oz package of frozen chopped spinach, thawed and drained

2 teaspoons of Salt, divided

1/2 teaspoon of pepper

1/2 cup panko bread crumbs

1/4 cup olive oil, divided

Preheat oven to 375 degrees. On a cookie sheet place all of the mushrooms, cap side down and drizzle with olive oil and season with salt and pepper. Flip the mushrooms over so the cap is up and repeat with the oil and salt and pepper. Bake for 10 minutes or until the mushrooms are almost tender.

While the Mushrooms are in the oven, heat 2 teaspoons of olive oil in a saute pan and cook the onions until they are just starting to caramelize. Add in the spinach and cook until the spinach has warmed through. Add in the goat cheese and 1 teaspoon of salt and stir to combine.

Remove the mushrooms from the oven and turn the oven to broil. Turn the mushrooms over so the gill side is up and place 2 tablespoons of filling onto the mushroom. Spread slightly so there is a even layer. Top each mushroom with 2 tablespoons of panko bread crumbs and drizzle the bread crumbs with olive oil. Broil for 1-2 minutes or until the bread crumbs are golden.

Serve warm and enjoy!

Tuesday, November 24, 2009

Start of my Favorite Season

4129951778_c72b1ca5b9_b I love the Holidays. It is honestly my favorite time of year but this year has been a hectic mess which kind of explains my absence from here. So I’m going to try my best to bring you some great things to make your Holidays a more delicious place. Starting with these cupcakes, I love pumpkin in anything and pumpkin pie and fresh real whipped cream is heaven to me. But who has the time to bake a pie and let it cool for hours when you need a pumpkin pie fix. Enter these fantastic little cupcakes, And the best part is there is no crust which I feel just gets in the way with the pumpkiny goodness and making pie crust scares me! So please give these a whirl you won’t be disappointed.

4129186205_223976a784_b

The Best Part of Pumpkin Pie Cupcakes from Baking Bites

2/3 cup of AP flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
2 teaspoons of pumpkin pie spice
1 15-oz can of pumpkin puree
1/2 cup of sugar
1/4 cup of brown sugar
2 large eggs
1 teaspoon of vanilla extract
3/4 cup of half and half

Preheat the oven to 350. Line a 12-cup muffin pan with silicone liners. In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, combine the pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until the batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool. Chill cupcakes before serving. Serve with whipped cream!