Grilled Maple-Brined Pork Chops

Sometimes you get tired of the same old bbq and pork chops.  I decided to try my hand at a brine that would make the usually plain tasting pork juicy and flavorful without having to add a mountain of bbq sauce to it.

2-4 Bone-in double cut pork chops

4 c. Water

1/3 c. White sugar

1/4 c. Salt

1 1/2 Tbsp. Dijon mustard

1/2 c. + 2 Tbsp. Maple Syrup

3 Cloves of garlic, finely chopped

1 tsp. Red pepper flakes

1/4 tsp Ground cloves

2 Tbsp Dried rosemary

1 Tbsp. Dried thyme

Set chops aside and in a medium pot combine remaining ingredients.  Stir and place on med high heat until it somes to a boil.  Turn heat down to medium and let it simmer for 3 minutes.  Remove from heat and allow to cool.
For quick cooling, fill sink with an inch or two of cold water and set the pot in. 

Use a casserole dish large enough to hold the amount of chops you plan to brine.  If the brine pot is large enough to hold all the chops you can use that as well.

Cover with plastic wrap and put a plate on top to keep the chops submerged.  Chill in the fridge for 4-6 hours.

Remove from brine and grill.  You will be left with flavorful, juicy pork chops.

The Most Amazing Dark Chocolate Cake

This recipe, hands down, is the best chocolate cake recipe I have ever tried.  Everyone I have made it for goes crazy for it.  It is super easy and will have everyone thinking you were hidden away for hours preparing it.
I tried many cake recipes and a blog called Sweetapolita, which has many more amazing recipes, was where I found this treasure of a chocolate cake recipe. 

One Bowl Dark Chocolate Cake

1 1/2 cups (180 g/6 oz) all-purpose flour
1 1/3 cups (275 g/10 oz) sugar
1/2 cup (60 g/2 oz) dark cocoa powder (I use Cacao Barry Cocoa Powder – Extra Dark)
1 1/4 teaspoons (6 g) baking soda
1 1/4 teaspoons (5 g) baking powder
1 teaspoon (5 g) salt
75 mL (2.5 liquid oz) vegetable oil
140 mL (5 liquid oz) buttermilk
130 mL (4.5 liquid oz) espresso or strong, hot brewed coffee
2 eggs, room temperature, lightly beaten
1 tablespoon (15 mL) vanilla (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)

Method

1. Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds, and cocoa powder. Tap out excess.

2. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter will be liquidy.

3. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake.

4. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Homemade Herb Butter

Now everyone (ok, maybe not everyone, but a lot of us) love roasted turkey and chicken.  It is a plain meat so benefits from a blast of flavor, be it by marinade or rubs.  One thing my family loves is when I make flavored butters to rub on the turkey or chicken.  If you tend to make gravy with the pan drippings this will enhance that flavor greatly. This recipe would also work well on mushrooms for the vegetarian option.

• 1 stick of butter (1/2 cup; at room temperature)
• 1 Tbsp of fresh thyme
• 1 Tbsp fresh rosemary, finely chop leaves

• 1 Tbsp fresh sage, leaves picked and chopped fine
• sea salt (see instructions below) and freshly ground black pepper

In a bowl, combine butter, all the herbs, sea salt and fresh ground black pepper.  If you are using salted butter be sure not to add too much sea salt, if any. When using unsalted butter, add a healthy pinch of sea salt.  Mix the butter until everything is incorporated well.  Voila!  You now have herb butter!

Notes:

• If you plan to save the butter for a later time I would suggest freezing it and if it is for a day or so later just pop it in the fridge.  Lay out a piece of plastic wrap, about the size of a standard piece of paper, and place the butter in line down the middle, leaving enough room on the ends for twisting.  Fold the plastic wrap over the butter and roll gently.  Take the end pieces and, at the same time, twist them.  This will compact the butter and you will end up with a tightly packed stick of herb butter.  Put in the fridge or freezer for later use.
• Chicken and Turkey:  If butter is still soft, seperate the skin from the meat with a spoon.  This makes it easier since the rounded back of it will make a space for the butter.  Take the amount you want to use and place it under the skin and from the outside pat it into the areas you want it.  If the butter has been chilled simply cut disks of the herb butter and place them under the skin.  I find the chilled disks easier to manage.
  For the outside of the bird, rub with the softened butter. 

Italian meringue buttercream

The easiest and best Italian Meringue Buttercream recipe I have ever tried, hands down!  It took one trial run of it before my daughters birthday to get it right.  If you are planning on trying to make an Italian meringue buttercream for the first time then give this a go.  It was a crowd pleaser!  Next task for me is to play around with different piping tips to see which works well with cupcakes.  My piping tips were limited for her cupcakes but I have since added more to my collection of goodies!

Makes 8 cups.
1/2 cup cold water
2 1/4 cups white sugar
1 cup egg whites (10 egg whites) (I use pasturized eggwhites only. NaturEgg has small cartons they sell and one small carton is all you will need)
1 1/2 pound unsalted butter (cut into small pieces and softened)
1 tsp Pure vanilla extract
Coloring (optional)
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a heavy pan and bring it to the boil and start the timer. Boil it on medium high temperature.

Step 2:
When the sugar syrup has been boiling for 5 mins (or when it reaches 225 on candy thermometer). Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. The goal is to get the egg whites whipped to soft peaks by the time the sugar reaches 238 degrees, or “soft ball” stage. If you don't have a candy thermometer then when the timer is up the sugar syrup should be. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. The syrup will cook the egg whites. Be very carefull not to get burned on the hot syrup.

Step 3:
When all sugar syrup has been added it should look thick and fluffy. Set the timer on 10 mins and beat on high speed. This should be enough time for the underside of the mixing bowl to be cool to the touch.
After approx. 10 mins. you should have a thick meringue.

Step 4:
Now add the butter. Start the mixer on high speed and add butter a bit at a time in to the meringue. When all butter is added it will not take long for mixture to turn into nice thick buttercream. When that happens slow the mixer down and add the vanilla. Stop the mixer and scrape down the bowl and mix again. If you want to add coloring, now would be the time. Start with a few drops and mix until you reach the desired color.

Buttercream can be stored in an airtight container in the fridge for one week or in the freezer for about a month. If freezing, let buttercream thaw in fridge overnight and then set out so it will get to room temperature. Before using, return it to the stand mixer and beat on high for several minutes. It’s likely that it will separate as you whip it, but don't worry, it should come back together again after five minutes or so.

When icing cakes it is best to put it in the refrigerator until about an hour before serving, so the buttercream doesn't get too soft or melt.

Cupcakes Gallore!

I have been on a huge cupcake kick.  Trying out recipes for Italian meringue buttercream and standard buttercream.  Who knew there were so many recipes out there!!  I finally found the perfect chocolate cupcake recipe and am working on the perfect vanilla cupcake now. 
There are new ingredients that I have discovered in my search so will be testing those out as well.  Here is a picture of one of my latest baking ventures.  Our St. Patrick's Day cupcakes.

There is a new shop I have ordered from and love their products thus far!  Wonderful baking supplies! The Vanilla Food Company

They are located in Canada and carry a great selection of ingredients for bakers.  I use the Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey and  Extra Brute Cocoa Powder from Cocao Barry, the cocoa has a rich chocolate flavor and is the best cocoa I have found.  When baking I think it is best to splurge on quality ingredients to help ensure your recipes turn out amazing and have great flavor.



New recipes coming....

I have been away from here since I have had my second child.  He is now into a routine so it is back to the kitchen for me!! 

 Looking forward to trying out new recipes and posting them. 

Super Easy, Super Yummy Onion Dip!

This is a staple at all our get-togethers!  Super fast, super easy, super yummy!  I make a large batch since it tends to go pretty fast in our house.  This recipe is easily doubled.

1 small block of Cream cheese, at room temperature
1 small container for Sour cream
1/2 package Onion soup mix

In a food processor (or with a whisk and some elbow grease) Combine all ingredients until no lumps remain.  Taste to see if you need to add more onion soup mix. 

Transfer to serving bowl, cover with plastic wrap and chill for at least one hour so the onions soften and the dip sets a little. 

Serve with veggies or your favorite chips.

Carbonara Pizza

I absolutely LOVE this pizza and it's a fun twist on the norm.  I first saw this on an episode of the Rachael Ray Show and had to give it a try.  Jackpot!!  Tastes great and with my own take on it I was able to make it even easier and faster to do.

4 Greek pita
6 thin slices of Pancetta (go to your deli counter)
1 Egg, beaten
1 cup of Ricotta cheese
1/4 c fresh, grated Parmesan (not the stuff on the shelf)
1 tsp finely chopped Garlic
Pinch of Black pepper
1 1/2 C. Grated Mozza-cheddar cheese blend or Provolone

Preheat oven to 450°.  Line a cookie sheet(s) with parchement paper and arrange the pitas on the sheet(s). 

Put in the oven for approx. 5 minutes to just crisp them slightly but not brown.  This will help the crust from getting too soft when the toppings are added.
Cut pancetta in to strips and place in a fry pan over medium heat.  Cook until just barely browned or it will get a bitter taste.  Set aside on a paper towel.

In a medium bowl combine egg,  ricotta, parmesan, garlic and pepper until smooth.  Spread equal amounts of mixture onto each pita, don't go all the way to the edges.  Top with the grated cheese and then crumble the pancetta on top.

Bake for approx 10 minutes or until nicely golden on top and around edges.  Let cool for a few minutes before cutting.  Great served with a nice salad on the side. 

Rolly Tex Mex Dip

We make this a few times a year.  Super quick and very yummy! Great to put out at a BBQ!

Layer 1

In medium bowl combine:

1 Block Cream cheese, room temperature

1/4 C. Sour cream

2 Tbsp. Taco Seasoning

1 clove Garlic, Chopped OR 1/2 tsp chopped garlic from jar

Layer 2

1 C. fresh salsa, store bought is fine as well

Layer 3

1 C. Guacamole

Layer 4

1/4 of a bell pepper, finely diced (I use red)

Layer 5

1 C. Kraft Tex Mex Blend, grated cheese

Or 1/2 C. each of grated pepper jack and cheddar

Use a glass pie plate or square pyrex dish.  Spread each layer into the dish so it creates separate layers. Don't push down too hard or all the layers will mix together.  Cover with plastic wrap and chill for at least 1 hour.  Serve with tortilla chips or pita chips.

Daddy's Day Breakfast!

It was my husbands first Father's Day and Holly and I made him breakfast.  She was excited when i put the bacon on then passed out before the waffle batter could be finished.  Too much excitement in such a short time. hehe
Maple bacon and Buttermilk Blueberry waffles mmmmm. 

Buttermilk Blueberry waffles

1 3/4 C All Purpose Flour

1 Tbsp. Sugar

2 tsp. Baking powder

1/4 tsp. Baking soda

1/4 tsp. Salt

2 Eggs

2 C Buttermilk

1 tsp. Vanilla

4 Tbsp unsalted butter, melted and slightly (if using salted butter omit 1/4 tsp of salt from recipe)

Fresh or Frozen Blueberries (approx 1/2 C.)

Preheat waffle iron and brush with a little oil.

In a large bowl combine all dry ingredients.  Add in buttermilk and eggs.  Using a whisk, beat til just combined.  Add in vanilla and then while whisking, slowly drizzled in the melted butter.  Don't worry if butter chills up again in batter.  It will still work out great!  

Fold in blueberries.  Using a 1/2 cup (or less depending on iron you have), pour batter onto waffle iron.  Cook until golden brown.  About 3 min but varies depending on waffle iron.  

Serve right away or keep warm in oven.  

To keep warm:  preheat oven to 225 F. Place a cookie sheet in the oven with a cookie cooling rack on top.  As waffles are done cooking place them in the oven on the rack.  Will help keep them from getting too soft while you finish the others.  

Makes about 6 large waffles

** My hubby loves having chocolate in them too so i toss in a handful of mini-chocolate chips sometimes.  

Maple Bacon

We are hooked on this way of making bacon!!  Less mess and having to watch the stove top for splatter.  Plus its easy to do! I cook our bacon on a rack over a baking sheet.  It stops the bacon from shrinking a lot and curling up. Give it a try and let me know what you think!

1/2 pkg Bacon (8-10 slices)

2 Tbsp. Pure Maple Syrup

Preheat oven to 400 F. 

Cover a cookie sheet with foil (helps cleanup afterward) place a cooling rack on top of the sheet.  Line bacon up on rack so they are close to each other.  Bake for approx 15 minutes.  Remove from oven and using a fork, turn over all the bacon so the other side can brown. Brush each slice of bacon with the maple syrup.  Return sheet to oven and bake approx 5 minutes or until it is the color you like.  Be careful to watch once the maple syrup is added.  It can burn if left too long. 

Best Vanilla Cupcake

It's incredibly difficult to find a recipe that you can make at home and it is light like the ones from the bakery.  I have tried a few that ended up heavy and tasting terrible.  Here is one that I tweaked from a Magnolia Bakery recipe I found. They call for adding salt and vanilla isn't mentioned.  The self-rising flour already has salt so you would get an icky salty batter and without the vanilla you lose another flavor.  By losing the extra salt and adding the vanilla they turned out great!!!! 

The world's best cupcake tester!  My Sweet Holly <3

Makes 12 cupcakes

1 C. Butter, unsalted and room temperature

2 C. Sugar

4 Large Eggs,  room temperature

1 1/2 C. Self-Rising Flour

1 1/4 C. All-Purpose Flour

2 tsp. Vanilla

1 C. Milk, room temperature

Preheat oven to 350 F

Line a regular size muffin tin with cupcake liners.  You may want to put non-stick spray on the muffin pan first so the cupcakes won't stick to the top.

Beat together the butter and sugar.  Add in one egg at a time and beat until light and fluffy.

In a medium size bowl, sift together the self-rising and all-purpose flour.  Add vanilla to the milk.  Alternate adding the flour and milk to the creamed mixture on low speed.  Adding 1/4 of each at a time.  This will help avoid lumps. 

Scoop batter into the cups so they reach near the top of the liners.  Place pan in middle of oven and bake until lightly golden on top.  20-25 minutes depending on your oven.  Let cool on rack for 10 minutes then remove from pan and let finish cooling on rack.

Store in an airtight container.

The key to a good cupcake tasting, tasting as well as wearing the buttercream.

Spiced Sweet Crinkles

By using nutmeg and ground cloves these cookies have a nice spiced flavor that reminds me of Christmas.
I tried a few different things to get the taste the way we like it and the ground cloves seemed to do the trick!  Yum!! The dark brown sugar adds a nice molasses taste without it having to be added.  The less ingredients and mess the better!!

Makes 2-3 dozen cookies; depends on size of cookie you want to make.

1 1/4 C. Dark Brown Sugar, packed

1/2 C. Butter, unsalted and room temperature*

1 large Egg, room temperature

1 tsp. Vanilla

1 3/4 C. Flour

1 tsp. Baking Soda

1 tsp. Nutmeg

1/2 tsp. Ground Cloves

1/4 tsp. Salt

 White Sugar (for rolling cookies)

Preheat oven to 350 F

Add the butter, brown sugar, egg, and vanilla to a mixing bowl and beat until lighter and fluffy.  Add in flour, baking soda, nutmeg, ground cloves and salt.  Beat until everything is well incorporated.  Let the dough chill for at least 30 minutes so it will firm up and be easier to handle.

Line a large cookie sheet with parchment paper.  Roll dough into balls, I use a large tablespoon to portion my dough. Pour a few tablespoons of white sugar into a small dish.  Roll each ball in the sugar and place on prepared cookie sheet.  Cookies should be about 1-2 inches apart since they will spread. Use the bottom of a glass to gently flatten each cookie.

Bake until cookies appear cracked and are lightly browned. Will take approx. 8-10 minutes.  Let cool.

For softer cookie bake for less time.

Depending on your oven the cookies may need longer to bake.

* Note:  If you only have salted butter on hand it will work just fine.  Be sure to omit the salt from the recipe so the cookies won't end up too salty.

Tip:  No need to bake all the cookies at once.  An easy time saving way to have cookies whenever you crave them is to freeze the dough.  Place a long piece of plastic wrap on the counter and spoon out the dough to shape a log.  Roll tight and twist the ends so its secure.  Place in freezer.  When you want to make a couple of cookies just take the dough out, slice off a few circles of dough, pat them in sugar and bake as noted above. No need to let the dough thaw first! They come out the same plus no rolling!

To bake or not to bake....ok, lets bake!!

A new Cupcake shoppe opened in the City and we HAD to try it. Such a beautiful spot and the cupcake I had (the Black and White) and my mother had the carrot cupcake with maple buttercream icing were lovely. Unfortunately, my 4 month old daughter could just stare and drool with jealousy at the sweet treat she is not yet capable of eating.

After having that wonderful treat while out I got the urge to bake my own. Oh the joys of sweet icing and a light cupcake!!! The hunt is on for a recipe that would be just as yummy. Some of the recipes I find for cakes and cupcakes made from scratch end up heavy and tasting dull. As of now I have only one recipe that looks like it might be a decent contender.
I'll post the recipe and results of that one when I am done.

Rolly's Macaroni Salad

This is a recipe I created for my husband. He didn't like the macaroni salads from the deli counter so I tried to make one that would taste better than the deli one. So far everyone has loved this version. It's even better the next day!

1 1/2 C. Macaroni Noodles (uncooked)

1/4 C. White Onion, finely diced (green onion would work well also)

1 C. Celery, diced

1/4 C. Red Bell Pepper, diced

3 Hard-boiled Eggs, chopped

1 tsp. onion powder

1/2 tsp Cayenne

2 Tbsp. Dijon Mustard

3/4 C. Hellmann's Mayonnaise

1/4 C. Sour Cream

1/2 tsp each Black Pepper and Salt

Pinch of paprika

Cook macaroni noodles and let cool. I find rinsing the pasta after stops it from turning into a sticky mess of noodles but you don't have to rinse them if you prefer.

In a large bowl, combine all remaining ingredients and folding in the cooled macaroni noodles once everything is well blended. Taste and adjust salt and pepper if needed.

Chill for at least 1 hour or overnight so flavors can blend. Keep refrigerated until serving time.

BBQ Sauce

This sauce is thinner than the typical store bought bbq sauces but packs a lot of flavor.
Tangy, sweet and spicy....yuummm!!

1 Small Onion, finely diced

1 Tbsp. Vegetable Oil

1/2 C. Tomato Paste

1/4 C. Brown Sugar

1/4 C. Molasses

1/4 C. White Vinegar

1/4 C. Soy Sauce

1/4 C. (real) Maple Syrup

1/4 C. Ketchup

4 tsp. Dijon Mustard

4 tsp. Worcestershire Sauce

4 tsp. Garlic Powder

4 tsp. Onion powder

4 tsp. Seasoned Salt (such as Lawry's)

Approx 1 tsp. of Hot Sauce. Depends on the amount of heat you like.

2 C. Water

In large sauce pot, heat vegetable oil over medium heat and add diced onion. Cook until onions start to soften. Add all the remaining ingredients into the pot and using a whisk stir together so as to avoid lumps. Simmer for at least an hour on low heat so sauce will reduce and thicken.

Check seasoning to see if you want more spice. Can adjust and add more hot sauce if needed. When done, remove from stove-top and let cool. Transfer to airtight containers.

Can last a few weeks in an airtight container in the fridge. I have also frozen batches of it for later use since Summer is such a big BBQ time!