Tag: Beat

Pasta Carbonara with Bacon and Peas

by Pam on July 28, 2014

When I think of simple comfort food, I think of this dish. There’s something so comforting about this pasta with the salty bacon, creamy Parmesan cheese, and sweet pop of the peas. It takes less than 15 minutes to cook and tastes wonderful. My son loved this pasta while my daughter wasn’t a fan since she doesn’t care for pasta. My husband and I like extra black pepper on top when serving and we absolutely love this dish!

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.

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Pasta Carbonara with Bacon and Peas

Yield: 4

Cook Time: 15-20 minutes

Ingredients:

1/2 lb spaghetti, cooked per instructions
5-6 slices of bacon (I used pre-cooked so there is less grease)
1 tsp olive oil, if needed
2 cloves of garlic, minced
1 egg
1/2 cup Parmesan cheese, finely grated
1/2 cup of frozen peas, thawed
Sea salt and freshly cracked pepper, to taste
2 tbsp fresh parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Raspberry Hot Chocolate Cupcakes

by Pam on July 13, 2014

It is hard for me to believe that my baby boy is now 9 years old. We have been so blessed with our incredibly funny, silly, independent, curious, and kind son. He has brought so much joy to our lives and possibly a few gray hairs too with his no fear attitude. I am so very thankful to be his mama.

In honor of his special day, my son and I went in search of the perfect birthday treat online. After looking at several different options, he chose to make these cupcakes we found on Cup of Cake^[1]. They were very fun to make! My son and his sister enjoyed being the taste testers for the frosting and my son did an excellent job frosting the cupcakes. We added a few mini marshmallows bits to the top and he also decided to add sprinkles for some color. These cupcakes were not only moist and delicious they were pretty too. Needless to say, they were a HUGE hit with everyone!

Preheat oven to 350 degrees and line muffin pans with cupcake liners.

Sift cake mix into a large bowl. In another bowl, combine the eggs, milk, oil, vanilla yogurt, and vanilla extract together until smooth and creamy. Stir mixture into the cake mix until combined.

Fill cupcake liners 3/4 full and bake for 17-22 minute or until a tester inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before moving the cupcakes to a cooling rack to cool completely.

Make the chocolate buttercream frosting. Beat the butter for 2 minutes with a beater. Add cocoa powder, milk, gelatin, vanilla extract, and milk and beat until smooth. Slowly add powdered sugar until you reach your desired consistency.

Once cupcakes have cooled completely, use a knife to cut out a hole into each cupcake. Spoon some raspberry filling into each hole in the cupcakes.

Spread the chocolate buttercream frosting evenly over each cupcake.

Sprinkle the tops with mini marshmallow bits and sprinkles. Enjoy!

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Raspberry Hot Chocolate Cupcakes

Yield: 18 cupcakes

Cook Time: 18-21 minutes

Ingredients:

Cake:

1 box Devil’s Food Cake Mix
3 eggs
3/4 cup of milk
1/2 cup of oil
1/2 cup of vanilla yogurt
1 tsp vanilla extract

Filling:

1 can of raspberry pie filling

Chocolate Raspberry Buttercream:

1 cup unsalted butter, softened
1/2 cup of unsweetened cocoa powder
1 tbsp milk
3 tsp raspberry flavored gelatin
1 tsp vanilla extract
3-4 cups powdered sugar
Mini marshmallow bits, decoration
Sprinkles, decoration

Directions:

Preheat oven to 350 degrees and line muffin pans with cupcake liners.

Sift cake mix into a large bowl. In another bowl, combine the eggs, milk, oil, vanilla yogurt, and vanilla extract together until smooth and creamy. Stir mixture into the cake mix until combined.

Fill cupcake liners 3/4 full and bake for 17-22 minute or until a tester inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before moving the cupcakes to a cooling rack to cool completely.

Make the chocolate buttercream frosting. Beat the butter for 2 minutes with a beater. Add cocoa powder, milk, gelatin, vanilla extract, and milk and beat until smooth. Slowly add powdered sugar until you reach your desired consistency.

Once cupcakes have cooled completely, use a knife to cut out a hole into each cupcake. Spoon some raspberry filling into each hole in the cupcakes.

Spread the chocolate buttercream frosting over filling and top with mini marshmallow bits and sprinkles. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cup of Cake

References

^{^} Cup of Cake (www.yourcupofcake.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Yellow Cupcakes with Caramel Frosting

by Pam on March 31, 2014

We celebrated my husband’s birthday yesterday with some of our dearest friends. He requested yellow cake with his late Grandmother Donna’s caramel frosting that he used to have as a kid. We decided it would be better if I made cupcakes since there would be twelve of us including 6 kids. I went in search of a good yellow cupcake recipe and found one on Taste of Home ^[1]that looked great. My mother in law Fran sent me her mother’s recipe for caramel frosting and it sounded so decadent and delicious! The house smelled amazing while the cupcakes baked and even more amazing when I was cooking the frosting. These cupcakes were a huge hit with everyone and they put an extra special smile on my husband’s face. My daughter said it was the best frosting EVER. Thanks for the recipe Fran!

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.

Combine the flour together with the baking powder and salt; mix well.

Beat the sugar and butter together until creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Slowly add the flour mixture to the butter mixture alternately with milk, mixing well after each addition. Pour evenly into the cupcake liners.

Place into the oven and bake 17-20 minutes, or until a tester inserted into the center comes out clean.

Remove from the oven and let them cool for 5 minutes before placing on a cooling rack to cool completely.

To prepare the frosting, heat the butter and brown sugar in a large saucepan over medium heat until boiling. Once it’s boiling, stir for 1 minute. Remove from heat and let cool for 15 minutes. Add the hot milk and the powdered sugar then mix until well combined.

Spoon the frosting into a ziplock bag and cut the corner. Pipe the frosting, starting at the outside of the cupcake until you get to the center. Repeat with the remaining cupcakes. Serve and enjoy.

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Yellow Cupcakes with Caramel Frosting

Yield: 18-20

Ingredients:

Yellow Cupcakes:

2 1/2 cups of flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cup of sugar
2/3 cup of butter, softened
2 eggs, room temperature
1 1/2 tsp vanilla extract
1 1/4 cups of 2% milk

Caramel Frosting:

1/2 cup of butter
1 cup of brown sugar
1/4 cup of milk, hot
3 1/4 cups of powdered sugar

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.

Combine the flour together with the baking powder and salt; mix well.

Beat the sugar and butter together until creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Slowly add the flour mixture to the butter mixture alternately with milk, mixing well after each addition.

Pour evenly into the cupcake liners. Place into the oven and bake 17-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them cool for 5 minutes before placing on a cooling rack to cool completely.

To prepare the frosting, heat the butter and brown sugar in a large saucepan over medium heat until boiling. Once it’s boiling, stir for 1 minute. Remove from heat and let cool for 15 minutes. Add the hot milk then mix until smooth. Add the powdered sugar and mix until well combined with no lumps.

Spoon the frosting into a ziplock bag and cut the corner. Pipe the frosting, starting at the outside of the cupcake until you get to the center. Repeat with the remaining cupcakes. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Yellow cupcake recipe by Taste of Home
Caramel Frosting by Donna and Fran Pritzl

References

^{^} Taste of Home (www.tasteofhome.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)