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Tuesday, May 30, 2017

Roast Beef With Rosemary



Ingredients:
  • 1 sprig fresh rosemary
  • 1 2 ounce can anchovy fillets, drained
  • 1 clove garlic, peeled and smashed
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • Olive oil
  • 1 2 1/2 pound beef strip loin roast or top sirloin roast*
  • Fresh rosemary leaves
Directions:
  1. Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.
  2. Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.
  3. Preheat oven to 500 degrees F. Place the roast on a rack in a shallow roasting pan. Insert a oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350 degrees F. Roast for 45 to 60 minutes more or until the thermometer registers 135 degrees F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145 degrees F after standing). Top with fresh rosemary leaves.

From the Test Kitchen:

Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste. 

If you really love anchovies, double the ingredients for the paste and thickly coat the roast.

Source: bhg.com

Saturday, April 8, 2017

Easter Basket Cupcakes

Easter Basket Cupcakes

Gather the kids and make sweet, edible Easter baskets! 

Ingredients:


box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
Green-colored sour candy separated into strips
Jelly beans or other desired candies
Directions:
  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered. 
     
    © 2017 ®/TM General Mills All Rights Reserved
Source:  bettycrocker.com

Easter Bunny Rabbit Cake

Easter Bunny Rabbit Cake

Bake up this easy bunny cake made with two cake rounds and some cupcakes for your Easter gathering. Learn to make this recipe with our how-to

Ingredients:

1         box Betty Crocker™ SuperMoist™ yellow cake mix
           Water, vegetable oil and eggs called for on cake mix box
           Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 1/2   containers Betty Crocker™ Whipped fluffy white frosting
5         large marshmallows
1         roll Betty Crocker™ Fruit Roll-Ups™ red chewy fruit flavored snack (any flavor) (from 5-oz box)  
2         M&M's™ chocolate candies blue
           Red string licorice
           Edible black pen
3        Bugles™ original flavor snacks
1        roll Betty Crocker™ Fruit Roll-Ups™ punch berry chewy fruit snack (from 5-oz box) Save $
3        green-colored sour candies, separated into strips
          Pink and white construction paper or craft foam sheets

Directions:
  • 1
    Heat oven to 350°F. (325°F for dark or nonstick pans). Grease two 6-inch round cake pans, one 10-oz custard cup, 2 regular-size muffin cups and 1 mini-sized muffin cup with shortening; coat with flour (do not use cooking spray).
  • 2
    Make cake batter as directed on box. Pour cake batter in custard cup, 2 muffin cups and 1 mini muffin cup filling about two-thirds full; divide remaining batter between cake pans.
  • 3
    Bake 6-inch cake rounds and custard cup 21 to 26 minutes, cupcakes 17 to 21 minutes and mini cupcake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from cake pans, custard cup and muffin cups; place rounded sides up on cooling racks. Cool completely, about 30 minutes. Using serrated knife, cut off rounded portion of cakes.
  • 4
    Place 6-inch cake, cut side down on tray; spread 1/3 cup frosting over cake. Top with remaining cake round, cut side up. Trim a small amount of edge off custard cupcake so it can stand on top of 6-inch cake round. Insert wooden skewer through top of head through cake rounds for stability; trim skewer as needed. Spread thin layer of frosting over side and top of layered cake and bunny head to seal crumbs. Use frosting to adhere cupcakes to front of 6-inch round cakes for feet. Use toothpicks to secure feet, if necessary; spread thin layer of frosting over feet to seal crumbs. Cut mini cupcake in half; place cut side down on top of cake for bunny arms. Cut 3 marshmallows in half lengthwise. Place 3 marshmallow halves, cut sides down, on top of each cupcake to make toes of feet. Place 1 full marshmallow behind cake to make bunny tail. Freeze cake 30 to 45 minutes to set frosting.
  • 5
    Spread remaining frosting over cake. Unroll red fruit flavored snack. Cut 2 large circles and 12 small circles out of snack. Press onto bottoms of bunny feet and front paws.
  • 6
    Place blue chocolate candies and red licorice on bunny face to make eyes and mouth. Cut remaining marshmallow in half crosswise. Using edible black pen, draw whiskers on each marshmallow half. Place on bunny face to make cheeks.
  • 7
    Unroll punch berry fruit flavored snack; cut into 3 sections. Wrap around Bugles™ snacks to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot and cut exposed end lengthwise into thirds to make greens on carrot.
  • 8
    Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered. 
     
    Trademarks referred to herein are the properties of their respective owners.
    © 2017 ®/TM General Mills All Rights Reserved
     
Source: bettycrocker.com

Chocolate Easter Bunny Cake

Chocolate Easter Bunny Cake

This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.

Ingredients:

Cake:

2        tablespoons cocoa
1        Betty Crocker™ SuperMoist™ dark chocolate or devil’s food cake mix
3        eggs
1/2     cup butter
1        cup water
1        cup good quality dark chocolate, chopped

Icing:

3        cups powdered sugar
3        tablespoons light corn syrup
1/4     cup heavy whipping cream
1/4     teaspoon peppermint extract
2        to 3 tablespoons of milk

Decor:

         Bunch fresh mint sprigs
2       large chocolate bunnies, unwrapped
         10-12 pastel malted candy eggs
Directions:
  • 1
    Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
  • 2
    In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
  • 3
    Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
  • 4
    In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
  • 5
    Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired. 
     
    © 2017 ®/TM General Mills All Rights Reserved
     
    By:  Brooke McLay
Source: bettycrocker.com

PEEPS® Easter Garden Cake

PEEPS® Easter Garden Cake

This festive bunny garden cake is quick and easy to make, thanks to the help of these adorable PEEPS® marshmallow bunnies.

Ingredients:

1        box Betty Crocker™ SuperMoist™ devil's food cake mix
          Water, oil and eggs called for on cake mix box
1        container Betty Crocker™ Rich & Creamy chocolate frosting
1        cup chocolate cookie crumbs
1        can (6.4 oz) Betty Crocker™ green decorating cake icing
8        to 12 PEEPS® marshmallow bunnies
1        can (6.4 oz) Betty Crocker™ orange decorating cake icing
Directions:
  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 30 minutes.
  • 2
    Spread chocolate frosting on top of cake; sprinkle with chocolate cookie crumbs. Use green icing to make garden rows, using photo as guide. Insert toothpick halfway into base of each PEEPS® marshmallow bunny. Insert bunnies, toothpick side down, into cake.
  • 3
    Use orange and green icings to make carrots on cake, using photo as a guide. Cut into 4 rows by 3 rows to serve. 
     
    PEEPS is a registered trademark of Just Born, Inc. All Rights Reserved. Trademarks referred to herein are the properties of their respective owners.
    © 2017 ®/TM General Mills All Rights Reserved
     
Source: bettycrocker.com

Friday, March 31, 2017

Apple Fritter Rings With Caramel Sauce

 
Apple Fritter Rings with Caramel Sauce
You won't be able to resist a serving of these Apple Fritter Rings with Caramel Sauce and the whole family will love them! This is such a popular and delicious treat. You absolutely need to make them!

Ingredients:
  • PREP:
  • COOK:
  • YIELD: 6 to 8 servings
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 4 large apples, such as Fuji or Gala
  • Vegetable oil, for frying
  • Homemade or store-bought caramel sauce, for serving
Directions:

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In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the egg and buttermilk and then whisk the egg mixture into the flour mixture just until combined.
Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core.
Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.
When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.
Serve the apple rings immediately with caramel sauce for dipping.
Kelly’s Notes:
You can coat the fried apple rings in cinnamon and sugar rather than serve them with caramel sauce.
It's important to shake off as much excess batter as possible to ensure the apple rings fry quickly.
The moisture in the apples results in the apple rings having a soft, pancake-like texture rather than a crunch.

For a tutorial of this recipe go to the website listed below. Also check out many other delicious recipes of hers while you are there.

Source:  justataste.com

Birds Nest Cake

Birds Nest Cake Tutorial

We have found you the ultimate Easter Cake and it looks great and is very easy to make.

Ingredients:

Carrot Cake Recipe:

2 cups of unbleached flour
2 teaspoons of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
3/4 cup of white sugar
3/4 cup of packed brown sugar
3 eggs
1 1/2 cups of vegetable oil
2 teaspoons of pure vanilla extract
2 cups of grated carrots
1 cup of crushed pineapple
1/2 cup of chopped pecans (optional)

Directions:

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.
In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.
Pour into prepared cake pans or cupcake pans.
Bake cakes at 350° for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.

For the tutorial go the the website shown below. Also check out their website for more wonderful recipes.

Source:  vanillabeanbaker.com