Wednesday, May 5, 2010
Tuesday, July 29, 2008
I just don't get it!
I haven't blogged on this one for awhile---but today is different--for whatever reason, someone has decided to help end my catering. Okay, so bear with me while I whine. Someone has "anonymously" called the health department telling them I've been serving food. So, of course, I found out all of the hoops that I have to jump through and needless to say--Casual Catering is no more.
I'm sure God has a plan and reason for this it would just help to know what.
Well I'd still like to share recipes with anyone.
Wendy
I'm sure God has a plan and reason for this it would just help to know what.
Well I'd still like to share recipes with anyone.
Wendy
Thursday, June 26, 2008
I finally found the recipe!
Truffle Brownie Cups
1 2/3 c. semi-sweet chocolate chips, divided
2 T. butter (do not substitute margarine)
1/2 c. sugar
1 egg
2/3 c. flour
3/4 c. heavy whipping cream
Preheat oven to 325. Spray wells of mini muffin pan with nonstick cooking spray with flour (if you don't use the one with flour they will stick!) Place 2/3 c. of the chocolate chips and butter in a microwave safe bowl. Microwave on High 40 -60 seconds or until smooth, stirring after each 20 second interval. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons or small cookie scoop, fill wells to about 2/3 full. Using a mini tart shaper gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. Do not over bake.
Meanwhile, pour cream into small microwaveable bowl and microwave on high 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate chips. Whisk until smooth. Place batter bowl into freezer to cool for 15 - 20 minutes. Stirring after each 5 minute interval. You don't want it to freeze, just to set up. You can also put it in the refrigerator if you're not going to fill the brownie cups right away.
Remove pan from oven. Cool 2 minutes. Press tops of brownies with mini tart shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan.
When ready to add the ganache. Place in a ziploc bag, push out the air and seal. Trim a small corner of the bag to allow the ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.
1 2/3 c. semi-sweet chocolate chips, divided
2 T. butter (do not substitute margarine)
1/2 c. sugar
1 egg
2/3 c. flour
3/4 c. heavy whipping cream
Preheat oven to 325. Spray wells of mini muffin pan with nonstick cooking spray with flour (if you don't use the one with flour they will stick!) Place 2/3 c. of the chocolate chips and butter in a microwave safe bowl. Microwave on High 40 -60 seconds or until smooth, stirring after each 20 second interval. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons or small cookie scoop, fill wells to about 2/3 full. Using a mini tart shaper gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. Do not over bake.
Meanwhile, pour cream into small microwaveable bowl and microwave on high 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate chips. Whisk until smooth. Place batter bowl into freezer to cool for 15 - 20 minutes. Stirring after each 5 minute interval. You don't want it to freeze, just to set up. You can also put it in the refrigerator if you're not going to fill the brownie cups right away.
Remove pan from oven. Cool 2 minutes. Press tops of brownies with mini tart shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan.
When ready to add the ganache. Place in a ziploc bag, push out the air and seal. Trim a small corner of the bag to allow the ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.
Thursday, June 5, 2008
A second receipe is on it's way.....
I made this wonderful treats for a bridal shower we did at our church. If you LOVE chocolate...you will LOVE these...now, here's the problem...can't find the recipe...but keep watching, it will show up!
Looking forward to seeing some of your recipes here!!!
Wendy
Looking forward to seeing some of your recipes here!!!
Wendy
Sunday, June 1, 2008
Okay, the first recipe
Chicken Tetrazinni
1/2 package of spaghetti
1 can of cream of chicken soup
1 16 oz. container of sour cream
1 stick butter (melt 1/2 stick)
Parmesan Cheese
2-3 c. cooked and diced chicken breast
Mix chicken, soup, sour cream and the melted butter. Boil the spaghetti until almost done. Mix the chicken mixture and spaghetti together. Pour into a 9X13 pan sprinkle parmesan on top and dot with butter. Bake for 30 minutes at 350. Or until lightly browned and bubbly.
1/2 package of spaghetti
1 can of cream of chicken soup
1 16 oz. container of sour cream
1 stick butter (melt 1/2 stick)
Parmesan Cheese
2-3 c. cooked and diced chicken breast
Mix chicken, soup, sour cream and the melted butter. Boil the spaghetti until almost done. Mix the chicken mixture and spaghetti together. Pour into a 9X13 pan sprinkle parmesan on top and dot with butter. Bake for 30 minutes at 350. Or until lightly browned and bubbly.
Thursday, May 29, 2008
Welcome
I'd love to start a fun blog of recipes, catering and entertaining ideas. Also, for anyone who has cooking questions or has tried some things that have been fun and would love to share them. I'm always looking for some new and fun ideas for my catering and family. I think this will be a lot of fun. On my next post I'll share a few of our favorite recipes.
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