Over-the-Rainbow Macaroni and Cheese

Over-the-Rainbow Macaroni and Cheese - by Patti LaBelle, as seen on Oprah

Servings: Serves 4 to 6

Ingredients

Over-the-Rainbow Macaroni and Cheese

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 8 tablespoons (1 stick) plus 1 tablespoon butter
• 1/2 cup (2 ounces) shredded Muenster cheese
• 1/2 cup (2 ounces) shredded mild Cheddar cheese
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta , cut into small cubes
• 2 large eggs , lightly beaten
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Rocky Road Crunch Bars

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

Prep Time:

15 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

24 servings

Ingredients

• 1 stick plus 1 tablespoon soft unsalted butter
• 10 ounces semisweet chocolate, broken into pieces
• 3 tablespoons golden syrup or 1/4 cup corn syrup
• 8 ounces plain hard and crunchy cookies
• 2 cups mini marshmallows
• 2 teaspoons powdered sugar

Directions

Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.

Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.

Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.

Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

Pea and Pesto Soup

Pea and Pesto Soup - as seen on the episode "On the Run" of Nigella Lawson on cookingchanneltv.com

Ingredients

• 3 cups water
• 3 cups frozen peas
• 2 scallions
• 1 teaspoon Maldon salt or kosher salt
• 1/2 teaspoon lime juice
• 4 tablespoons (1/4 cup) fresh pesto (not jarred)

Directions

The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding - as seen on Food Network.com

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Emeril's Peanut Butter - Chocolate Cookies

Emeril's Peanut Butter-Chocolate Cookies - as seen on Good Morning America on Oct 2, 2009

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter cookies you will ever make. A perfect recipe for kids -- no fuss, no muss."

-Emeril Lagasse

Recipe courtesy Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Cooking Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch pattern.

4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Makes about 24 cookies

Lemon-Basil Potatoes

Lemon-Basil Potatoes

as seen on Everyday Italian

Ingredients

• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus 2 teaspoons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Acorn Squash with Pumpkin Seeds

Acorn Squash with Pumpkin Seeds - as seen on Quick Fix Meals with Robin Miller on The Food Network

Ingredients:
- 2 acorn squash, halved and seeded
- 1/2 cup raw pumpkin seeds

Directions:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange acorn squash on baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash.

Julie's note - I think this would be delicious with a little bit of brown sugar and maybe a pat of butter in the middle... Yum!

Roast for 25 minutes, until squash is tender, shaking the pan with the pumpkin seeds occasionally to prevent burning. Serve squash with pumpkin seeds sprinkled over top.

Mozzarella Pillows

Mozzarella Pillows - as seen on Everyday Italian on the Food Network
Recipe from Giada DeLaurentiis

Prep time: 30 minutes
Cook time: 25 minutes
Total time : 55 minutes

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.

To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

5-Minute Individual Potato Gratins

5-Minute Individual Potato Gratins - Melissa d'Arabian as seen on Food Network

Ingredients

* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream

Directions

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!

Ricotta Gnocchi with Crispy Artichokes

Julie's note: the best gnocchi I've ever had was the kind I bought from the Fresh Pasta Shop at the Prahran Market in Melbourne, Australia. We made it at least once a week. I'm hoping this will be half as good as the stuff I had in OZ.


Richotta Gnocchi with Crispy Artichokes - as seen on the MarthaStewart Show

Ingredients

Serves 4 to 6

* 1 pound imported dry ricotta cheese
* 1/2 large egg
* 1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
* Coarse salt and freshly ground black pepper
* 1 tablespoon fresh lemon juice
* 3 baby artichokes
* 1/2 cup extra-virgin olive oil
* 1 clove garlic
* 2 teaspoons sherry vinegar
* Grated Parmesan cheese, for serving

Directions

1. If you cannot find imported dry ricotta or your ricotta is wet, place it in a fine mesh sieve set over a bowl. Refrigerate and let drain 3 to 4 hours to remove excess moisture.

2. In a large bowl, stir together ricotta, egg, 1/2 cup flour, and 2 teaspoons salt until thoroughly blended and dough forms a soft ball. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip or a large plastic resealable bag, and refrigerate dough at least 30 minutes.

3. Fill a large nonreactive bowl with 4 cups water and add lemon juice. Working with 1 artichoke at a time, snap off tough outer leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that turn green just at the tips. Cut off green tips crosswise. Cut stem flush with the bottom of the artichoke so that no green remains. Cut artichoke in half. Cut halves lengthwise into slices and add to lemon water; set aside.

4. Sprinkle remaining cup of flour over a rimmed baking sheet. Remove dough from refrigerator. If using a resealable bag, cut a small hole in one lower corner of the bag. Pipe a 1-inch ball onto your fingers. Gently roll ball in flour until evenly dusted. Repeat process with remaining dough and flour.

5. Bring a large pot of salted water to a boil. Heat oil in a medium skillet over medium heat. Add garlic and cook until it begins to brown, 1 to 2 minutes. Drain artichokes and add to skillet. Reduce heat to medium-low. Cook, stirring occasionally, until artichokes are golden and crispy, 8 to 10 minutes; season with salt and pepper.

6. Meanwhile, shake off excess flour from gnocchi add add to boiling water. Cook until outside of gnocchi is cooked and somewhat firm and the inside is still soft, 3 to 5 minutes.

7. Using a slotted spoon, transfer artichokes to a plate and keep warm. Add vinegar, and using a wooden spoon, scrape up any browned bits from the bottom of skillet; let simmer for 2 minutes.

8. Using a slotted spoon, transfer gnocchi to warmed plated and sprinkle with Parmesan cheese. Drizzle vinegar mixture from skillet over gnocchi and top with crispy artichokes. Serve immediately.

First published: May 2009

Penne with Spinach Sauce

Penne with Spinach Sauce - as seen on Giada's Everyday Italian on the Food Network


Ingredients

* 1 pound whole wheat or multi grain penne
* 3 garlic cloves
* 2 ounces goat cheese
* 1 ounce reduced fat cream cheese
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 6 ounces fresh baby spinach leaves
* 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corps Style)

Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)

Recipe courtesy Catherine Wilkinson, Dewey, AZ

Prep Time:

30 min

Inactive Prep Time:

15 min

Cook Time:

1 hr 30 min

Level:

Intermediate

Serves:

8 servings

Ingredients

Marinade:

• 4 cups pineapple juice
• 6 cloves garlic, chopped
• 2 small red chile peppers with seeds, chopped fine
• 2 cups chopped cilantro leaves
• 1 cup brown sugar
• 1 cup soy sauce
• 4 tablespoons peeled and chopped ginger root
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1 (3 1/2 to 4 pound) roasting chicken, giblets and neck removed for another use

Sauce:

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 2 tablespoons ginger root, peeled and finely chopped
• 1/2 cup packed chopped cilantro leaves
• 1 teaspoon ground cumin
• 4 tablespoons soy sauce
• 1/2 cup heavy whipping cream
• 1 tablespoon lime juice
• 1 tablespoon pineapple juice
• 6 cups jasmine rice, prepared according to package instructions

Directions

Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.

To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.

Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.

Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Gingersnap Mango-Lassi Cheesecake Minis

Recipe courtesy Dennis Deel

Prep Time:

40 min

Inactive Prep Time:

30 min

Cook Time:

35 min

Level:

Intermediate

Serves:

6 servings

Ingredients

• Nonstick cooking spray
• 1 cup finely crushed gingersnap cookies
• 3 tablespoons melted unsalted butter, divided
• 3 tablespoons finely chopped crystallized ginger
• 1 1/3 cups peeled and chopped ripe mango, divided
• 1/3 cup plain yogurt
• 3 tablespoons orange blossom honey, divided
• 1/4 teaspoon ground cardamom
• 1 teaspoon rum extract
• 1/4 cup granulated sugar
• 8 ounces cream cheese, room temperature
• 2 large eggs
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon curry powder
• 1 tablespoon fresh lime juice
• 1/4 cup golden raisins
• Pinch salt
• Fresh mint, optional

Directions

Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.

In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass

works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on.

Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.

Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter.

Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes.

Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.

Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Raspberry Puffs with Goat Cheese Mousse and Thyme

Recipe courtesy Camilla Saulsbury

Prep Time:

20 min

Inactive Prep Time:

25 min

Cook Time:

14 min

Level:

Intermediate

Serves:

6 servings

Ingredients

• 1 sheet puff pastry (from a 17.25-ounce package), thawed
• 6 ounces mild, creamy goat cheese (recommended: Chavrie brand)
• 8 tablespoons powdered sugar, divided
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup chilled whipping cream
• 1/4 cup seedless raspberry jam or preserves
• 3 cups fresh raspberries
• 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional

Directions

Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.

While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.

Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.

Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Sweet Grilled Peaches with Honeyed Vanilla Bean Mascarpone and Walnut Sugar

Recipe courtesy Jenny Flake - as seen on Food Network's Ultimate Recipe Showdown:Desserts

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

8 min

Level:

Easy

Serves:

6 servings

Ingredients

• 1 stick unsalted butter
• 1/2 cup honey
• 1 1/2 vanilla beans, divided
• 10 ounces mascarpone cheese
• 1/4 cup honey
• 1/2 vanilla bean
• 4 ripe white peaches, rinsed and blotted dry
• 1/2 cup finely ground walnuts
• 6 tablespoons coarse white sanding sugar

Directions

Melt butter and honey in a small saucepan over medium-low heat. Split the whole vanilla bean in half lengthwise. Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean. Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low.

Preheat indoor grill pan to medium heat on stovetop.

Place mascarpone cheese and honey into a medium bowl. Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean. Stir to combine and set aside.

Cut each peach in half and discard the pit. Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan. Grill for 2 to 3 minutes, until peaches have nice grill marks.

Combine walnuts and sugar into a bowl. Place grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates. Serve warm.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Babycakes - Food Network

Babycakes

Recipe courtesy Lisa Roman - as seen on Ultimate Recipe Showdown:Desserts on Food Network- aired Feb 15, 2009.

Prep Time:

25 min

Inactive Prep Time:

7 min

Cook Time:

12 min

Level:

Easy

Serves:

8 servings

Ingredients

Cupcake Batter Ingredients:

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 2 1/4 cups all-purpose flour
• 3 eggs
• 1/4 cup clover honey
• 1/2 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
• 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
• 1/2 cup ground pecans

Frosting Ingredients:

• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons sweetened condensed milk
• 4 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup ground pecans
• Special equipment: 2 (12-cup) mini muffin pans

Cupcakes:

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.

Frosting:

In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.

Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's notes - this looks so quick and easy. The judges would not stop raving about these. I'm excited to try them soon!!