Thursday, September 29, 2011

Spaghetti Sauce

I love spaghetti, but jarred sauce is expensive and not nearly as good as homemade sauce. Here is a sauce that is very good that doesn't need to cook all day long. It takes as long as the noodles take to cook.

Kelsie's Awesome Spaghetti Sauce:

1 large can crushed tomatoes in puree
1 small can tomato sauce
1/2 large onion, diced
4-6 cloves garlic, minced
Basil (fresh is best, dried works fine)
Dried parsley
Olive oil
Salt and pepper
Parmesan cheese
1lb spaghetti noodles

Also good with mushrooms, or ground beef if you want to add them. Add anything you like, but I leave mine as a simple tomato and basil sauce.

Pour a little olive oil into a large sauce pan or a tall sided frying pan. Add diced onion and minced garlic. Season with salt and pepper. Saute until onion is tender. Add a palm full of parsley, a palm full of dried basil and a few pinches of oregano. Oregano is pretty strong, don't add too much. If you are using fresh basil, add a handful of fresh leaves now and save a handful for the very end. Once the herbs are added and mixed in dump in tomatoes and tomato sauce. Mix well. Simmer covered (so it doesn't pop all over your stove) until noodles are finished. Taste. If it is missing any salt, pepper or any other seasonings add them. If you are using fresh basil, throw the second handful in right before you add to the noodles.

Once the noodles are finished cooking, drain and put back into pot. Pour sauce over noodles and toss to coat. Put some freshly grated parmesan cheese on top and toss again.


Monday, September 26, 2011

Cake Pops

Cake pops have exploded all over the internet! One day I had never heard of them, and the next day I saw them everywhere! Some of them are so cute and creative (you should definitely google cake pops and look at some of the images for ideas!). I decided to try my hand at them and see if I liked them or not. I tried them two ways, with the stick pointing into the air (cake down on the pan) and the stick going down (like an actual sucker). Putting the cake on the pan was a lot easier for me. If you want them to be like actual suckers, put them in a piece of styrofoam to keep their shape.

My husband totally loves these! He asks me to make them all the time. I mean who doesn't love cake? And little tiny bite size pieces on a stick? Can't get much better than that! These are perfect for any sort of celebration. A party, wedding, baby shower, bridal shower ... you name it.

Cake Pops

1 box cake mix (cook as directed on box) - I made two batches, one was chocolate and one was red velvet
1 16oz tub frosting (I used chocolate for the chocolate cake and cream cheese for the red velvet)
1 package of chocolate bark or candy melts (if you want to drizzle with additional colors, choose as many as you'd like)
Sucker sticks


1. After cake is cooked and cooled completely, crumble into large bowl. Break apart either with hands or my kitchen aid mixer was really fast!
2. Mix thoroughly with 1/2-1 tub frosting. (I used about 3/4 of a tub of frosting). Again, you can mix with your hands...or a kitchen aid mixer works really well!
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. I used my cookie scooper to get a consistent size and I ended up with 48)
4. Chill
Melt chocolate in microwave per directions on package.
6. Insert about 1/4" of one end of the sucker stick into the chocolate and then insert the sucker stick into the ball. (This will hold the sucker sticks in like glue and makes it easier when you start to coat the cake).

7. Chill again
6. Reheat chocolate if needed. Roll balls in chocolate and place on wax paper until firm. Drizzle with additional colors if you choose and decorate as desired!

**If your melted chocolate is a little too thick and weighs too much for your cake pop, you can thin it out a little with a little bit of vegetable oil**

Thursday, September 22, 2011

White Chocolate Orange Cookies

White Chocolate Orange Cookies
(Recipe found at

1 cup butter (not margarine), softened to room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
2 Tbsp orange zest
2 cups white chocolate chips

Mix butter and sugars until creamy. Beat in egg. Add the rest of the dry ingredients and mix in. When you have a good dough consistency, add the orange zest and the white chocolate. Bake 10-12 minutes at 350. Cool on wire racks.

Tuesday, September 13, 2011

Flourless Chocolate Cupcakes with a Whipped Ganache Frosting

I have a friend who along with her 4 year old son, has Celiac Disease. They cannot process gluten, which means most baked goods are off limits. I have been wanting to take them treats but didn't want either her or her son to be left out, so I looked for a recipe that the entire family could enjoy. People at school had made flourless chocolate cakes with a poured ganache over the top, so I took that idea and just made it into smaller portions. Instead of a poured ganache, I whipped mine and then I was able to frost them instead. They turned out delicious. They are a very rich dessert and one that is a must have for any chocolate lover.

Flourless Chocolate Cupcakes (Gluten Free)
(Recipe found at, submitted by Teri Gruss)

**This recipe will make 24 cupcakes**

12 ounces semisweet chocolate chips
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
6 large eggs (or 7 medium eggs)
1 cup cocoa
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350

1. Melt chocolate and butter in a saucepan over medium low heat until melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, or until sugar starts to dissolve. (The mixture will still be grainy, the sugar will not fully dissolve until they are baked)
3. Remove pan from heat. Whisk in eggs, one at a time. Add vanilla. (Mixture will look smooth and glossy)
4. Use a mesh hand sieve to sift cocoa into mixture. This will prevent lumps. Whisk until the cake batter is smooth.
5. Pour batter into cupcake liners OR you can butter and dust the cupcake pan with cocoa powder if you do not want to use liners.
6. Bake for 15+ minutes. Honestly, you will have to keep checking it. You do not want to overcook these cupcakes. I think mine went for about 18-20 minutes.
7. Pull out and let cool to room temperature. (I cooled mine off in the fridge)
8. Frost with whipped ganache (recipe to follow).

(These are also delicious topped with fresh strawberries!)

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Whipped Ganache Frosting
(Recipe found on, submitted by Alton Brown)

You will use equal parts chocolate to heavy cream. So, if your bag of chocolate is 10 oz... you will use 10 oz of heavy cream. :)

1 bag bittersweet chocolate chips (My bag was 10 oz)
10 oz heavy cream (or more/less if your bag is bigger/smaller)

1. Place the chocolate into a bowl and set aside.
2. Heat the heavy cream in a microwavable container for 3-4 minutes on high, or in a saucepan on the stove top until it just begins to simmer. Be careful not to let the cream boil over.
3. Pour the cream over the chocolate and let stand for about 2 minutes.
4. Mix well until chocolate is melted and it's just syrupy (is that a word?) goodness
5. Put mixture into fridge for about an hour or until setup and chilled.
6. Whip the mixture until light and fluffy.
7. Frost the cupcakes and enjoy!
Related Posts with Thumbnails