Cookin' for my Captain

Friday, May 3, 2013

FBF: Mint Julep Cupcakes

FLASH-BACK FRIDAY

MINT JULEP CUPCAKES

click on image to see full post from 5/5/12

Thursday, May 2, 2013

2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cold and cut into pieces
1 cup heavy whipping cream, very cold
1 sleeve thin mint cookies, chopped
1 egg [for egg wash]
2 Tblsp granulated sugar [for sprinkling on top]

Preheat oven to 425 degrees F.
Mix all the dry ingredients in a medium mixing bowl.
Using a pastry cutter or fingers (or make it really easy and use a food processor) to cut all the butter into the flour mixture.
Add cream and cookie bits and blend quickly and be careful to not over-blend.
Shape the dough into 8 or 9-inch round or square and cut into shapes.
Place on parchment sheet on a cookie pan.
Brush with wash and sprinkle with sugar.
Bake for 14-16 minutes or until golden brown on top!

recipe derived from SisBoomBlog.com

Tuesday, April 30, 2013

Wordless Wednesday {linky}

WORDLESS WEDNESDAY

I spent a little time the other day giving Sage & Rosemary some attention (the 2 girls in the litter)

Aren't they just precious???

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Monday, April 29, 2013

Thin Mint "Puppy Chow"

Oh yes...yes I did...

THIN MINT "PUPPY CHOW"

For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all blended.
Lay out on cookie sheet in single layer and let set.

5 cups rice chex mix

1 sleeve thin mint cookie mix, roughly chopped

1-1/2 cups semi-chocolate

1-1/2 cups powdered sugar

Mix chex mix and thin mint cookies in large mixing bowl.
Melt chocolate and pour over chex mix.
In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all blended.
Lay out on cookie sheet in single layer and let set.

After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!

Friday, April 26, 2013

FBF: Banana Foster

FLASH-BACK FRIDAY

BANANA FOSTER

click on image to see full post from 4/26/12

Thursday, April 25, 2013

Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

Cook pasta according to package directions.
In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink.
Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce.
Sprinkle with Parm-Reggiano cheese and parsley