Chocolate Mousse Filled Cupcakes

Need a cupcake for any occasion?  This one works! Need a chocolate fix?  This cupcake will give it to you.  Need an elegant dessert? This cupcake will bring it for you.  Want to impress your friends?  Then choose this cupcake!  This cupcake is light and fluffy and filled with a rich dark chocolate mousse filling.  You will love this cupcake!

Chocolate Mousse Filled Cupcakes

3/4 cup unsweetened Dutch process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1-1/4 teaspoons salt

1-1/2 cups butter

2-1/4 cups sugar

4 eggs

1 tablespoon vanilla extract

1 cup sour cream

Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.

Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined.  Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after

Fill cupcake liners 2/3 full.  Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. With a paring knife held straight up cut a circle in the top of the cupcake and pop out a portion. This will be filled with mousse.

Mousse

2 tablespoons Ghirardelli cocoa powder

5 tablespoons hot water

7 ounces, Ghirardelli bittersweet chocolate, chopped fine 

1-1/2 cups cold heavy whipping cream

1 tablespoon sugar

1/8 teaspoon salt

Combine cocoa powder and hot water in a small bowl; set aside.

Melt chocolate in a large heatproof bowl set over a saucepan filled with 1-inch of barley simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

Using the whisk attachment beat together the cream, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.  Whisk cocoa powder mixture into melted chocolate until smooth.  Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.

Spoon mousse into a large pipping bag and fill the hallowed out portion of the cupcake.  Store in the refrigerator while making the frosting.

Chocolate Butter Cream Frosting

7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

4 cups confectioners' sugar

4 to 5 tablespoons water

Beat together the fluff, butter, and vanilla until combined and creamy.  Gradually add confectioners' sugar. If you think the frosting is too thick you can add 1 tablespoon of water at a time until you get the right consistency.  

Sprinkle with your favorite toppings if you like. Store in the refrigerator until ready to serve.

Shrimp and Pasta in Cream Sauce

 Shrimp and Pasta in Cream Sauce

 

 

 

 

 

 

 

 

 

 

  

 

 

The other day I accidentally bought a box of Ridged Jumbo Elbows and wasn’t sure what to do with them. I love a pasta with ridges because it holds onto any sauce you add to them.  These looked perfect for a homemade garlic sauce and I had some frozen shrimp in the freezer so I thought, why not?  I threw it together in less than 30 minutes and it was delicious!  This easy baked shrimp pasta is a creamy bechamel garlic sauce is a skillet meal that the whole family will love. Packed with tender shrimp, jumbo elbow pasta, and a flavorful garlic cream sauce, it’s a comfort meal that comes together fast.

 

Shrimp and Pasta in Cream Sauce

 

16 ounce Jumbo Ridge pasta (or your favorite pasta)

4 tablespoons butter divided into tablespoons, divided

3 cloves garlic, minced

1 lb. uncooked large shrimp peeled, deveined, tails removed

2 teaspoons Old Bay Seasoning 

4 tablespoons all-purpose flour

½ cup chicken stock or broth

1 cup cream (more for thinning if needed)

1 tablespoon lemon juice

1/2 cup grated or shaved Parmesan cheese

1 cup shredded mozzarella cheese divided

1 teaspoon salt

¼ teaspoon pepper

Preheat oven to 350 degrees.

Cook pasta in a large pot of salted water. Cook according to package, drain and set aside. Do not rinse.

 

 

 

 

 

 

 

 

 

 

 

Add 2 tablespoons of butter to a large oven proof skillet and melt over medium heat. Add garlic and cook until lightly browned, about 30 seconds to 1 minute. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add shrimp and continue cooking, flipping the shrimp until shrimp turns a bright pink, about 4-5 minutes. Do not over-cook or they will be rubbery. Cook only until they are pink on both sides. Add Old Bay seasoning and stir to coat. Remove seasoned shrimp from the skillet to a bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet melt the remaining 2 tablespoons of butter. Add flour and whisk until combined. Allow the flour to cook off for about 2 more minutes over low heat.

 

 

 

 

 

 

 

 

 

 

 

Add in chicken broth and cream, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice, salt and pepper and stir. Add in ¼ cup of Parmesan cheese, along with a handful of mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.  If too thick add in more cream to thin.

 

 

 

 

 

 

 

 

 

 

 

 

Pour a little sauce in the bottom of a casserole dish.  Add in some pasta and top with more Parmesan and Mozzarella. Add on a layer of shrimp. Cover with another layer of sauce, pasta, cheese and shrimp.  Cover with top with leftover cheeses.

 

 

 

 

 

 

 

 

 

 

Bake for 10-15 minutes or until bubbly and cheese has melted. Sprinkle some parsley on top and serve and enjoy!

 

Notes

Store leftovers, well-sealed, in the refrigerator for up to 3 days. Reheat on the stove top over medium-low heat. If the sauce seems too thick, add a splash of milk.

 

 

 

 

 

 

 

 

 

 

 

Take care not to overcook shrimp. The instant they turn pink and opaque, they’re ready. Always use medium heat and keep a close watch.

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

HOW TO STORE YOUR TOMATOES

Today's food tip: Store your tomatoes stem-side down on a flat surface. Opposite of the picture show which have the stem side up. 

If you store your tomatoes in the Refrigerator they will lose their flavor. However, you can keep them longer if you keep the stem of the tomato hidden. They will stay fresh for about a week outside the fridge. 

n exit point for moisture and an entry point for mold and bacteria. If you don’t have enough counter top space, try covering tomato tops with tape. That works too!

Now if you have very overripe tomatoes that are soft and past their prime, you do want to keep them in the fridge. The cold air will keep the tomatoes from ripening more and they should last for another 2-3 days. However, before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature for at least an hour. This will allow the fruit to develop some of the flavor back that it lost due to refrigeration.

Cold and Creamy Pineapple Smoothie

What a refreshing treat on a hot summer day!  I love making this smoothie because it's so simple and so tropical!  Some pineapple and sweetened condensed milk. How easy can it be? 

Cold and Creamy Pineapple Smoothie  

1 cup cold water 
1/2 cup fresh lemon juice 
1 cup fresh chopped pineapple 
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 
2 cups ice cubes 

Combine water, lemon juice, pineapple and sweetened condensed milk in blender container. Blend well. Gradually add ice, blending until thick and smooth.

Top with cherries and a sprig of mint and serve immediately. 

Photography is the property of and copyrighted to ©Welcome Home.

Almond Cherry Donuts

 

“There she goes again…..making those donuts!”  That’s probably what you’re saying when you see this post and what you’ll say when you see all the others I have for you this year.  I love making donuts.  It’s so easy to make your own!  As a matter of fact, I often find myself wondering why I bought them in the past when I can make whatever I want so quickly here at home.  This time I bring you my own creation that took me all of five minutes to make!  These are my Almond Cherry Donuts and they are melt-in-your-mouth delicious!   

Almond Cherry Donuts

2 sheets puff pastry, thawed

Vegetable oil, for frying

2 cups powdered sugar

4 tablespoons milk

2 teaspoons vanilla extract

1 package sliced almonds

½ cup cherry jam or pie filling

On a lightly floured surface, roll out puff pastry.  Using two round cookie cutters, cut a larger circle for the outside and a smaller circle for the center.

Fill a large pot with at least an inch of vegetable oil and heat over medium-high heat. Carefully drop donuts into the hot oil and cook until golden on each side.

In a mixing bowl, whisk together the powdered sugar, milk and vanilla to make glaze.  While the donuts are still hot, dip them in the glaze.

Sprinkle tops of donuts with almonds and slightly press down to get them to adhere. You can drizzle more glaze if needed. Add a tablespoon of jam or pie filling in the center of each donut.  Enjoy!

Photography is the property of and copyrighted to Welcome Home.

My Classic Lasagna

My Classic Lasagna

 

 

 

Yesterday was a day to stay in and bake.  Freezing cold temperatures, high winds, rain, snow and then ice and then more snow and rain.  It looked like I wasn’t going anywhere and so I built a fire and put on some music and went to the kitchen.  I checked the fridge and the pantry and decided to make something so delicious it would take my mind off the weather.  I decided to make comfort food but what would it be.   

I stared at the pantry for a bit and then headed over to the refrigerator and found all the ingredients to make my delicious Classic Lasagna.  That would be so good for dinner and then I’ll freeze leftovers for another cold day.  How does one make a homemade lasagna that tastes truly authentic?   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

It’s all in the sauce. Sometimes I make my own. But yesterday I used my favorite store-bought sauce: Ragu Chunky Tomato, Garlic and Onion.  

 

 

 

 

 

 

 

 

I actually like it better than my homemade.  Oh, it’s not that I couldn’t make my own sauce, I just like Ragu Chunky sauces better for the recipes I made. Now that’s not a plug for a company product.  That’s just my opinion.  When it comes to making the best Lasagna, I take no other shortcuts but Ragu.  Its just that good.

 

My Classic Lasagna

 9-12 lasagna noodles

 Meat Sauce

1 (48 ounce) jar Ragu Chunky Tomato, Garlic and Onion

1 tablespoon Olive Oil

1 yellow onion diced

3 cloves garlic minced

1 pound ground chuck

1/2 teaspoons dried basil

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup shredded whole milk mozzarella cheese

 

 

 

 

 

 

 

 

 

 

 

 

For the cheese layer:

 2 cups whole milk mozzarella cheese grated

1 large egg

½ cup grated Parmesan cheese

15 ounces container or two cups whole milk ricotta cheese

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1 teaspoon Italian seasoning

salt & pepper to taste

Preheat oven to 375° degrees. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for a little less than the minimum cook time. I usually cook them for 7 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Drain the noodles and rinse them with cold water. Lay down parchment paper or wax paper on your counter and lay the noodles out to keep them from sticking together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, breaking it up with a fork. I like to leave some larger pieces.  Continue to cook until ground beef is no longer pink.  Add the salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.  

 

 

 

 

 

 

 

 

 

 

 

Add the Ragu, Italian seasoning and parsley to the skillet of ground beef and stir. Bring sauce to a simmer and then reduce the temperature to low. Taste to make sure it is seasoned to your liking.  Cover and cook at a low simmer for 20-30 minutes, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make your cheese filling while the sauce is simmering.  Crack an egg into a medium bowl and beat lightly with a fork. Add the basil, parsley, Italian seasoning, salt and pepper and stir to combine.  Mix in the ricotta, Mozzarella, and Parmesan cheese and stir. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To assemble the lasagna,

Spray a 9 x 13 baking dish with non-stick spray.  Spoon a cup of the sauce on the bottom. Next lay 3 noodles in an even layer over the sauce and then spread about a third of the remaining sauce over the noodles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a spoon, drop about half the cheese mixture on top of that layer of sauce and spread it with the back of the spoon or an offset spatula.  Sprinkle a cup of Mozzarella on top.   

 

 

 

 

 

 

 

 

 

 

 

Repeat those same steps for another layer, using 3 noodles, ½ of the remaining sauce, the remaining ricotta and ½ the remaining and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.

Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil). 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

To Bake:

Preheat oven to 375 degrees.  Bake 45 minutes with foil on. Remove foil and bake another 15 minutes or until cheese has browned and everything it hot all the way through. Remove from oven, cover lightly with foil and rest at least 20-30 minutes before cutting and serving. Sprinkle with dried parsley flakes or basil strips, cut into squares and serve.

 

 

 

 

 

 

 

 

 

 

 

 

NOTES AND TIPS

The longer you cook your meat sauce the more concentrated the flavors and the less liquid. If you want to cut perfect slices and not have a soupy mess on your hands, cooking your sauce until its very thick is a big step in the right direction.

 Boil your pasta for two-thirds of the time, according to package directions. Most lasagna pasta will cook for 9-11 minutes. I pull mine out at around 7 minutes. I don’t want to cook the noodles all the way through because once they hit the oven for baking, they can get mushier than al dente. So, draining them early means they will soak up any extra liquid in the sauce and after the hour in the oven, your pasta will be perfectly cooked, not mushy and help hold those beautiful layers together.

Don’t use fresh mozzarella. Instead, buy a block of whole milk mozzarella cheese and grate it yourself. Don’t use the pre-grated mozzarella cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Leftover lasagna can be stored in the refrigerator for 3 to 4 days after baking. You can also freeze lasagna after baking, for up to 3 months. Thaw and then reheat in the microwave or in a covered dish in the oven until it is steaming hot.

To make ahead: You can assemble the lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. If you are baking a lasagna that is fully chilled from being in the refrigerator, add about 15 minutes to the baking time.

 

 

 

 

 

 

 

 

 

Freezer Instructions: You can assemble the lasagna and then freeze it before baking. Wrap the lasagna tightly before freezing, and freeze for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the baking time since a lasagna that is cold from the refrigerator will take longer to heat through.

 

Photography is the property of and copyrighted to Welcome Home.