Entries Tagged as 'martha stewart'

Martha Stewart’s Pumpkin-Swirl Brownies

January 20th, 2012 · No Comments

This would have been a great recipe to share in the fall, when everyone is in the mood for pumpkin. That’s when I made these pumpkin-swirl brownies, but I never got around to sharing them until now. Deal with it!

I didn’t have the correct size of pan, so I used a 9-inch pie plate. For some reason the middle didn’t cook all the way before the edges looked like they were getting too brown. So, I ended up cutting the middle out and not using it. Other than that, I thought these were great. I made them for one of Limey’s going away parties and everyone seemed to like them. The chocolate is sweet, but the pumpkin swirl has a slight kick from the cayenne and spice. Good combo.

Pumpkin-Swirl Brownies
From: Martha Stewart

Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies. Makes 16

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.

Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.

With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

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Pasta with Yellow Squash, Peas and Basil

October 4th, 2011 · No Comments

This is a really easy, light summer pasta. My brother gave me some yellow summer squash that he and Amanda grew. I grow basil on my roof deck. I just happened to have a bag of peas and a lemon, so it all came together perfectly. As you can see, I used whole wheat rotini instead of the suggested gemelli.

Pasta with Yellow Squash, Peas and Basil
From: MarthaStewart.com

Prep Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 4

Coarse salt and ground pepper
8 ounces gemelli or other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
1 package (10 ounces) frozen peas
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves

In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

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Outrageous Chocolate Mint Cookies

September 2nd, 2011 · No Comments

I had these Andes Creme de Menthe baking chips and I didn’t know what to do with them, so I used my recipe Martha Stewart’s recipe for Outrageous Chocolate Cookies and made Outrageous Chocolate Mint Cookies. These were for John’s going away party and they turned out delicious! I also made them for our Cubs vs. Brewers tailgate and everyone loved them.

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Martha Stewart’s Stuffed Shells with Proscuitto & Radicchio

June 8th, 2011 · 1 Comment

Dallas and I made Martha Stewart’s stuffed shells one weekend and OMG they were so good. Just looking at these photos and the recipe makes me want to go out and buy the ingredients to make them again! Pretty easy to make, too. We ate them with garlic bread and some roasted zucchini and onions. Proscuitto and radicchio are not the traditional stuffed shell fillings, but trust me.. you gotta try it.

Stuffed Shells with Proscuitto & Radicchio
From: Martha Stewart Living, November 2010
Makes about 30 shells

1 box (12 ounces) jumbo pasta shells
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 ounces thinly sliced prosciutto, chopped
3 garlic cloves, minced
1 red onion, chopped
1 head radicchio cored and shredded (4 cups)
1 teaspoon red-wine vinegar
12 ounces fresh ricotta cheese (1 1/4 cups)
8 ounces fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
Coarse salt and freshly ground pepper
5 cups favorite tomato sauce
Unsalted butter, for dotting
Parmesan cheese, grated for garnish

Bring a large pot of water to a boil. Cook pasta shells for 10 minutes. Drain and rinse. Transfer to a bowl. Drizzle with oil and let cool.

Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic and onion, stirring, until prosciutto starts to caramelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar and cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.

Pour 2 cups of tomato sauce into the bottom of each of two 8-by-12-inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.

Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, and 15 minutes more. Heat remaining tomato sauce and serve with shells. Garnish with Parmesan cheese.

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Chicken, Edamame, and Noodle Stir-Fry

May 4th, 2011 · No Comments

This was a great, easy weeknight dinner. I liked it a lot.

Chicken, Edamame, and Noodle Stir-Fry
From: Martha Stewart

A one-bowl dinner, Japanese style. If you can’t find udon noodles, use linguine — just break the noodles in half before boiling them. Edamame are green soybeans.

Coarse salt and ground pepper
8 ounces udon noodles or linguine
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 napa cabbage (about 1 pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice vinegar
2 tablespoons soy sauce

In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

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