Dinner tonight...

Dinner tonight was Meatball sandwiches made with 40 minute "hamburger rolls" (really!) and leftover meatballs from Wednesday night.

Mmmmmm, Meatballs!



Okay, since it was the first time using this recipe I went pretty much 'by the book' they are so light and fluffy! Next time I'm going to add some fresh herbs (maybe from the basil, oregano and rosemary that I have growing on my porch)

40 Minute Hamburger Buns

Ingredients

• 2 tablespoons active dry yeast
• 1 cup warm water, plus
• 2 tablespoons warm water
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3-3 1/2 cups flour

Directions

1. In a mixing bowl, dissolve yeast in warm water.

2. Add oil and sugar and let stand for 5 minutes.

3. Add the egg, salt and enough flour to form a soft dough.

4. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.

5. Do not let rise.

6. Divide into 12 pieces and shape each into a ball.

7. Place 3" apart on greased baking sheets.

8. Cover and let rest for 10 minutes.

9. Bake at 425° for 8 to 12 minutes or until golden brown.

10. Remove from pans to wire rack to cool.

Mexican Chocolate-Cherry Rounds

I've made these cookies every Christmas since I first found them in a magazine 12 years ago... they're SOOOOOOOO good! I've never actually put the Cayenne Pepper in them, just because P. will not eat them like that.


Mexican Chocolate-Cherry Rounds

Ingredients

• 6 ounces unsweetened chocolate, chopped
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 3/4 cups sugar
• 1/2 cup unsalted butter, room temperature
• 3 large egg

• 1 teaspoon vanilla extract 2/3 cup powdered sugar

• 60 candied cherry, halves

Directions

1. Stir chocolate in top of double boiler over simmering water until smooth; cool.

2. Combine flour and next 5 ingredients in medium bowl.

3. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.

4. Beat in eggs 1 at a time, then vanilla and chocolate.

5. Gradually add dry ingredients, beating just until combined.

6. Chill dough until firm, about 2 hours.

7. Preheat oven to 350°F.

8. Lightly butter 2 large baking sheets.

9. Place powdered sugar in shallow pan.

10. Form dough into 1-inch balls.

11. Roll each ball in sugar to coat; shake off excess sugar.

12. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.

13. Press 1 cherry half into center of each cookie.

14. Bake until cookies puff and crack but are still soft, about 10 minutes.

Transfer cookies to rack and cool completely.

(Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).

Not your average Vanilla cupcakes

Okay so P. was having field day at his school the other day and being the 'chef Mom' that I am I was asked to 'please make cupcakes again' so I had P. take a vote from his classmates, vanilla or chocolate and Vanilla won (and Boy was I excited because I was lucky enough to acquire 3 vanilla beans on Monday!)

I will confess, this is NOT my recipe, since I love to visit RecipeZaar I got the recipe from there, and let me tell you, I had to double this recipe and it came out perfectly

Easy One-Bowl Vanilla Cupcakes

Ingredients

• 2 cups all-purpose flour 
• 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening (very soft but not melted, Crisco is best)
• 3/4 cup half-and-half cream (or milk)
• 1 tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
• 2 large egg

Directions

Set oven to 350 degrees F.

1 In a large bowl, mix together the flour with sugar, baking powder and salt until combined.

2 Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).

3 Pour into paper-lined regular size muffin tins filling under just three-quarters full.

4 Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).

5 Immediately remove from pans.

6 Cool completely before frosting.

I made these with a basic cream cheese frosting and the kids gobbled them up!

Okay, I'm new to this so please bear with me on this daring new adventure :)