Amazing Marble Cupcakes {with a twist…of course}

Amazing Marble Cupcakes

1 Box Yellow Cake Mix
3 Eggs
1/3 cup Vegetable Oil
8 oz. Pepsi
4 oz. Maraschino Cherry Juice
1/4 teaspoon ground Cinnamon
1/8 teaspoon ground Cardamom
1/4 teaspoon Vanilla extract
2 tablespoons Cocoa Powder
Maraschino Cherries

Preheat oven to 350 degrees.
Line 2 cupcake pans with liners and set aside.
Add cake mix, eggs, vegetable oil, Pepsi, maraschino cherry juice, cinnamon, cardamom and vanilla extract to a large mixing bowl.
Beat on low for 30 seconds then beat on med-high for 2-3 minutes.

Pour 1/3 of cake batter to a small mixing bowl. Add the cocoa powder and mix well with a rubber spatula.
Divide the non-chocolate cake batter evenly between the 24 cupcake liners.

Divide and dollop the chocolate batter evenly between the 24 cupcake liners.

Using the dull end of a wooden skewer, marble the batter.

Bake for 17-20 minutes.
Cool completely then frost with your favorite buttercream frosting and top with a maraschino cherry.

20 Clove Garlic Chicken with Lemon & Olives {slow cooker}

June 19, 2012June 27, 2012Leave a comment

Garlic… You either live it or you hate it…..

I love it!

This recipe uses an entire bulb of garlic!

While it slow cooks, the garlic gets soft and mushy. The flavor mellows…resulting in an almost sweet flavor.

Enjoy! Denise

Slow Cooked 20 Clove Garlic Chicken with Lemon & Olives

1 Garlic Bulb
1 cup White Wine
1 cup Chicken Broth
4 lbs. Boneless, Skinless Chicken Breast, frozen
7 oz. jar Green Olives, drainers
2 Lemons, thinly sliced
1 Shallot, thinly sliced
1 tablespoon dried Thyme
Salt, Pepper & Hot Paprika (to taste)

Separate cloves of garlic. Peel & smash with the back of your knife. Set aside.

In a large bowl, stir together wine, broth, thyme, salt, pepper and hot paprika. Set aside.

Spray your slow cooker with cooking spray.
Place chicken in the slow cooker.
Pour broth/wine mixture over chicken.
Add olives and garlic. Top with sliced lemons and shallots.
Season top of lemons and shallots with salt and pepper to taste.

Cook on low for 8 hours.

Serve with rice or buttered noodles.

Sweet & Salty Chocolate Toffee Cracker Candy

June 2, 2012June 27, 20121 Comment

I have thought about making this for a while. This recipe is not only easy, it is very rich and flavorful. My colleagues at work loved it…so I guess I need to make it again real soon!

My favorite thing about this recipe s that it is perfect for those last-minute “make & take” events because you can have the ingredients in your pantry….

Enjoy! Denise

Sweet & Salty Chocolate Toffee Cracker Candy

4 oz. Saltine Crackers (1/4 of avg. size box)
1 stick of Butter
1 cup Dark Brown Sugar, packed
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla Powder (or extract)
2 teaspoons Himalayan Pink Sea Salt, divided
12 oz. Semi-Sweet Chocolate Chips
Candies, Sprinkles, or Nuts

Preheat oven to 375 degrees.
Line a cookie sheet with aluminum foil and grease it with shortening.
Place the Saltines in a single layer on the lined cookie sheet; set aside.

In a heavy saucepan, melt the dark brown sugar, butter along with 1 teaspoon of the pink salt, cinnamon and vanilla powder over medium heat.

Bring to a boil while stirring constantly with a wooden spoon. Boil for 3 minutes.

Carefully pour the mixture over the crackers. Use a metal spatula to spread the mixture evenly onto all the crackers.

Place the cookie sheet into the preheated oven and bake for 7 minutes (toffee will bubbly).
Transfer cookie sheet to a safe surface.
Pour the chocolate chips over the toffee; set aside until chocolate chips soften and look glossy.

Use a metal spatula or scraper to smooth out the chocolate chips evenly to cover the toffee layer.

Sprinkle the remaining 1 teaspoon of pink salt over the chocolate layer.

Sprinkle with your choice of toppings.
Cool completely. Transfer to the refrigerator to chill. Cut or break into bite-size pieces.

Caribbean Cooking Class – Grilled Jamaican Jerk Shrimp

Grilled Jamaican Jerk Shrimp

2 lbs Large Shrimp, peeled and deveined
4 tablespoons Annatto Oil
Juice from 2 Limes
4 tablespoons Jamaican Jerk Seasoning
Salt & Pepper to taste

Combine annatto oil, lime juice and Jamaican jerk seasoning in a shallow dish. Adjust seasoning with salt and pepper to taste.
Add shrimp to marinade. Toss to evenly coat.
Cover with plastic wrap. Refrigerate for 30 minutes.

Grill until shrimp is thoroughly cooked.
Optional: Serve with Rice and Black Bean & Mango Salad.

Caribbean Cooking Class – Annatto Oil

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Below is the recipe for Annatto Oil that I shared during a Caribbean Cooking class that I presented at the Savory Spice Shop in Raleigh, NC.

Annatto is described as being “slightly peppery with a hint of nutmeg“. I use Annatto Oil for adding both color and flavor to my recipes. It adds a wonderful golden hue to rice, vegetables, seafood and poultry. In my family, it is a key ingredient for making Pastelillos.

Please note that Annatto Oil is a deep golden red. It does stain easily, so, be careful not get it on your clothing.

Annatto seeds have health benefits too!

Enjoy!

Denise

Annatto Oil
*Recipe Source: Miami Spice

1 cup Olive Oil
1/2 cup Annatto Seeds

Heat olive oil in a heavy saucepan over medium heat.
Add annatto seeds. Cook until oil is reddish gold and the seeds begin to crackle (about 3 minutes).
Strain oil into a clean container with a lid.

Caribbean Cooking Class – Black Bean & Mango Salad

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Last week, I taught my first cooking class at the Savory Spice Shop in Raleigh, NC. The theme for the class was Caribbean cooking.

We had a lot of fun cooking, talking and sharing information, stories….and laughs.

Below is the recipe for Black Bean & Mango Salad. I love this salad recipe because it is easy to make and perfect for spring/summer parties. The flavors are simple, fresh and versatile. It pairs well with chicken or seafood.

Enjoy!

Denise

Black Bean & Mango Salad
*Recipe adapted from Miami Spice

3 ripe Mangos, chopped
3 15-oz cans Black Beans, drained and rinsed
1/4-1/2 cups fresh Cilantro, chopped
4 Scallions, trimmed and chopped
4 tablespoons Olive Oil
Juice of 2 Limes
Salt & Pepper to taste

Add all ingredients to a mixing bowl.
Adjust seasoning as needed.

Caribbean Cooking Class – Banana Salsa Recipe

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Last week, I taught my first cooking class at the Savory Spice Shop in Raleigh, NC. The theme for the class was Caribbean cooking.

Below is the recipe for Banana Salsa. I chose to present this recipe because it is simple, flavorful and colorful.

Banana?

Yes!

If you like mango or pineapple salsa, you will love it. Also, bananas are SO much easier to chop than both mangos & pineapple.

Try serving it with blue corn tortilla chips or serve alongside of either chicken or fish.

It was a big hit at the class too. Enjoy!

Denise

Banana Salsa
*Recipe adapted from Miami Spice

8 Finger Bananas, diced
1/2 cup Red Bell Pepper, diced
1 Jalapeño Pepper, diced
1 Serrano Pepper, diced
1 teaspoon ground Ginger
1/2 teaspoon Cardamom
4 Scallions, trimmed and chopped
1/2 cup fresh Mint, chopped
1 tablespoon Brown Sugar
2 tablespoons Olive Oil
Juice from 2 Limes
Salt & Pepper

Add all ingredients to a mixing bowl.
Adjust seasoning as needed.
Serve with blue corn tortilla chips, fish or chicken

Easy as 3-2-1 -> Chocolate Coconut Water Martini

April 24, 2012May 9, 20121 Comment

Chocolate Coconut Water? Absolutely! It is amazing.

I am a huge fan of coconut water and have it often with my lunch or after my work out. Recently, I discovered chocolate coconut water. Yum!

Below is my take one of my favorite cocktails…the Chocolate Martini.

Enjoy!

Denise

Chocolate Coconut Water Martini

3 oz. Chocolate Coconut Water

2 oz. Vodka

1 oz. Kahlua

Fill your shaker halfway with ice.
Pour the ingredients into the shaker.
Cover and shake it good.

Serves 2

Note: I decided to rim my glass with equal parts unsweetened dark cocoa and splenda.

Putting A Twist on Tradition – Polish Easter Bread Rolls

April 6, 2012April 22, 2012Leave a comment

It’s that time of year.. Spring is in full bloom and the Easter celebrations are in full force.

Even with the hustle and bustle of the “everyday” routine, making time to maintain traditions is really important to my family.

Making Polish Easter Bread is a family favorite. It’s an all day event because we make several batches.

Last year I posted my take on the “family recipe”, “Embracing In-Law Family Traditions = Polish Easter Bread” .

This year I decided to put a twist on tradition and make Polish Easter Bread Rolls. They were so cute….I wish I had thought of this sooner!

Enjoy!

Denise

Polish Easter Bread Rolls

1 Batch of Polish Easter Bread Dough

Follow instructions for the making the bread with the following exceptions:

Spray cupcake pans with cooking spray. Set aside.
Follow instructions for Polish Easter Bread Recipe.
Instead of dividing dough into 6 mini-loaves, divide into 48 rolls.
Place rolls into the cupcake pans for the second rise.
Bake for 20-25 minutes at 350 degrees.

Mastic Scented Salmon

March 8, 2012April 22, 20123 Comments

Mastic?

If you have not tried it…you need to!

Mastic will add a very unique (“in a good way”) pine-like flavor backdrop to your dish.

It is typically used for cake, pudding and ice cream recipes.

The suggested serving is 1/4 teaspoon of ground mastic for every 4 servings that your recipe calls for.

My creative cooking “take” was to make poached salmon. Below is an easy recipe that is good to have on file…especially when you need to pull dinner together quickly.

Mastic tears are harvested from the sap of the Gum Mastic tree. It is also used to cure ailments as well as have aphrodisiac qualities. (google “mastic tears” to learn more)

Be sure to look for mastic tears at your favorite spice shop or Mediterranean market.

Enjoy!

Denise

Mastic Scented Salmon

1/2 teaspoon Mastic tears
1/2 cup White Wine
1/2 cup Water
2 Garlic Cloves, finely minced
1 teaspoon dried Marjoram
1 teaspoon dried Parsley
1/4 teaspoon Hot Paprika
1 tablespoon Butter, cut into small cubes
1-1/2 pounds of Salmon
Salt & Pepper (to taste)

Crush the mastic tears with the 1/2 teaspoon of kosher salt with a mortar and pestle; set aside.

Add the white wine, water and garlic to a large saucepan. Warm over medium heat.
Add the salmon to the saucepan.
Season the salmon evenly with the marjoram, parsley, hot paprika and mastic-salt mixture. Add salt & pepper to taste.
Top with butter cubes and bring to a boil.

Cover and reduce heat to a simmer until fish is opaque and firm (about 15 minutes).

Note: I served with brown rice and steamed veggies….. Delish!

Gypsy Spiced Apple Crisp

February 20, 2012April 22, 2012Leave a comment

The spice Grains of Paradise are tiny, unique pyramid-shaped seeds whose flavor profile can be described as sharp and peppery with a fruity backdrop.

They look ashy when you crush them with a spice grinder or mortar & pestle.

Substitute Grains of Paradise for black peppercorns. Try seasoning your steak with crushed grains of paradise, salt and hungarian paprika. The flavor combination really works.

Look for them at your local spice shop.

My family has been requesting an apple dessert. Below is an apple dessert recipe that features Grains of Paradise.

Enjoy!

Denise

Gypsy Spiced Apple Crisp

2 cans (20 oz) Apple Pie Filling
1/4 cup Brown Sugar
1 teaspoon Pumpkin Pie Spice
1 cup Evaporated Milk
1 teaspoon Vanilla Extract
1/4 teaspoon Grains of Paradise
15.25 oz box of Butter Pecan Cake Mix
1 cup Butter, melted

Preheat oven to 350 degrees.
Lightly grease a 13 x 9 baking dish with cooking spray; set aside.
Crush the grains of paradise with a mortar and pestle; set aside.

In a large bowl, mix together the apple pie filling, brown sugar, pumpkin pie spice, evaporated milk, vanilla and ground grains of paradise.

Pour mixture into the prepared baking pan.

Sprinkle the dry cake mix evenly over the apple mixture. Drizzle the melted butter evenly over the dry cake mix layer.
Bake for one hour or until golden brown.

Serve warm or cold.

Note: I turned the baking dish after 30 minutes. If you want, top with vanilla ice cream and drizzle with caramel.

Nutella Frosted Saffron Cupcakes

January 31, 2012April 22, 20122 Comments

I decided to make Saffron Cupcakes for my Saffron dessert post.

Hmmm. What kind of frosting?

Well, of course I had to pair these yummy cupcakes with Nutella frosting!

The result was better than expected and the flavor combination was perfect….

I took some cupcakes in for my coworkers to sample. They loved them!

You will find both recipes below….

Enjoy! Denise

P.S. if you want, swap out the frosting with Saffron Buttercream instead….

Saffron Cupcakes

1 box Pound Cake Mix (I used Betty Crocker)
2/3 cup Milk
2 Eggs
1/2 cup Butter, softened
1/4 teaspoon ground Cinnamon
1/4 teaspoon Saffron
1 teaspoon Vanilla Extract
6 Ferrero Rocher Chocolates, chopped
Powder Sugar

Preheat oven to 350 degrees. Spray mini-bundt cake pan with cooking spray or line your cupcake tins. Set aside.
Place saffron in the mortar and pestil. Press to crumble the threads.

Warm milk for 45-60 seconds. Add saffron and allow to steep for ten minutes.

Add cake mix, steeped milk, eggs, butter, cinnamon and vanilla to a large mixing bowl.

Mix on low for 30 seconds. Increase mixer speed to medium and mix for 3 minutes.

Fill each mini-bundt halfway. Smooth tops with a spoon.
Bake for 20 minutes (or until cake tester comes out clean).

Remove from baking pan and cool on a wire rack.
Fill the center of the mini-bundt cakes with Nutella Frosting (see recipe listed below).
Top with chopped with chocolates.
Dust with powdered sugar.

Nutella Frosting

1-1/2 cups Powdered Sugar
3-4 tablespoons Hazlenut-flavored Creamer
1/4 cup Nutella

Add all ingredients to a medium bowl.
Mix at a medium speed until you get to a creamy frosting consistency.

Note: If you prefer a traditional cupcake, fill the cupcake liners 2/3 full. Frost as you like with the Nutella Frosting and place half of a Ferrero Rocher chocolate on top.

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Amazing Marble Cupcakes {with a twist…of course}