Pardon the mess….

Good news! With Mr. X’s help, I’m moving over to a brand new page! It’s not up just yet, but it will be and then I’ll have a brand new beautiful page!!!

More to come later!

So excited, had to share!

xoxox MargoWithAnX

January Songs

Tags

cake designs, chocolate frosting

The holidays came and went in a whirlwind! A big part of me is sad that it went by so fast, but a small part of me is wishing for Summer already!
Of course, with a New Year comes some new resolutions! So what will it be? Fad diet? Juice cleanses? This year I’m choosing to live healthier and make smarter decisions about my food choices.

I also resolve to post on here waaaaaay more often! One of the Christmas gifts I got this year from my friend @taryn_rae was a cookbook on how to make your own fondant and cake designs!

I started experimenting with fondant for the first time in December.

This was my first attempt – The cake was a chocolate biscuit cake with Bailey’s chocolate frosting. I used chocolate flavored fondant and white fondant to cover the “glass” and then piped the design and wording on by hand:

Not bad if I do say so myself!
You can be sure I’ll be putting that book to good use in the upcoming months – I’m working on making my own fondant this upcoming weekend! Pics to come soon – wish me luck!

Holiday Treats

The holidays are here and you know what that means….. cookies, cakes, chocolates, pies, sweets – in a word, DESSERTS!
With cookie swaps and parties all season long, I wanted to share some crowd pleasing favorites! Enjoy!

Pumpkin spice cake balls
Ingredients:
1 box yellow cake mix
1 cup canned pumpkin
½ tsp cinnamon
½ tsp pumpkin pie spice seasoning mix
¾ cup water
1/3 cup vegetable oil
3 eggs
1 can cream cheese frosting
Chocolate candy melts or almond bark (For chocolate coating)

Preparation:
Pre-heat oven to 350* or according to instructions on back of cake box dependent on ovens. Mix canned pumpkin in to yellow cake mix. Stir in cinnamon and pumpkin pie spice. Add water, oil and eggs; mix until well blended. Pour in to 13×9 pan.
Bake for 18 – 20 minutes or according to back of cake box dependent on oven and pan type. Make sure cake is completely baked – no soft middle!
Allow cake to cool slightly –  about 30 minutes. While cake is still slightly warm, crumble apart in to a large mixing bowl until no large solid chunks are noticeable.
Stir in ¾ to 1 can cream cheese frosting depending on texture and moistness desired. Mix together until frosting and cake are well combined and hold together when formed in to balls. Roll in to balls about 1-2 inches in diameter (doesn’t have to be exact – just about “two bites” sized). Place on cookie sheet or in a container and freeze for 2-3 hours or refrigerate overnight.
When ready to dip, melt chocolate in large non-reactive bowl in microwave for 15 second increments, or until chocolate starts to melt. Remove from microwave and stir until completely melted. **If you have a lot of patience, you can also use a double boiler (a glass bowl over a pot). Do not let water touch bottom of bowl and melt chocolate slowly until shiny. Once chocolate takes on a sheen, remove from heat and stir until melted completely**
Line a baking sheet with wax paper. Using a fork and a spoon, balance cake ball on fork and submerge in chocolate; use spoon to cover cake ball until fully coated. Lift fork and tap excess chocolate off. Gently place chocolate covered balls on baking sheet. Refrigerate for a hard chocolate shell or let sit at room temperature overnight.

Festive Red Velvet cake balls
Ingredients:
1 box red velvet cake mix, and ingredients to make the cake
1 can (16 oz) prepared cream cheese frosting
1 lb candy coating, white or dark chocolate
Sprinkles or small candies to decorate (optional)

Preparation:
Pre-heat oven to 350* or according to instructions on back of cake box dependent on ovens in a 9×13 cake. Once baked, allow the cake to cool completely.
Crumble the cake into a large bowl and work it with your hands until it is in small pieces. Stir in ¾ to 1 can cream cheese frosting depending on texture and moistness desired. Mix together until frosting and cake are well combined and hold together when formed in to balls. Roll in to balls about 1-2 inches in diameter (doesn’t have to be exact – just about “two bites” sized). Place on cookie sheet or in a container and freeze for 2-3 hours or refrigerate overnight.
Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating. Line a baking sheet with wax paper.
Using a fork and a spoon, balance cake ball on fork and submerge in chocolate; use spoon to cover cake ball until fully coated. Lift fork and tap excess chocolate off. Gently place chocolate covered balls on baking sheet. Refrigerate for a hard chocolate shell or let sit at room temperature overnight. These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.

Chocolate Biscuit Cake with Bailey’s Frosting
Ingredients:
1 cup heavy (whipping) cream
1/3 cup butter
2 1/2 cups chopped semi-sweet chocolate or chocolate chips
8 oz. British digestive cookies or tea biscuits, broken into pieces (I like to use the chocolate dipped ones for an little extra chocolatey treat). **The bigger the pieces, the more “crunch” your cake will have. The finer the pieces, the more dense the cake will be.**
Can of chocolate frosting

Line an 8” round springform (or regular) pan with a piece of parchment in the bottom.
In a medium saucepan, heat the cream and butter over medium heat; once the butter has melted, stir in the chocolate and set aside for a few minutes until the chocolate is shiny and glossy. Stir until smooth.
Stir in the broken cookies and spread in the prepared pan. Refrigerate until firm or overnight.

To make the Bailey’s frosting, place 3/4 can of chocolate frosting in a bowl. Slowly stir in Bailey’s liquor one tablespoon at a time until incorporated and still spreadable – you want a ganache consistency. Spread over cake. Enjoy!

Hibernation Pastina

I haven’t had a new post in a long time – the weather has gotten colder in Connecticut and the sun sets at 4PM. It get’s so dark by the evening that I just want to put on some comfy pjs and lounge on the couch!
This is a simple winter supper recipe that is easy to throw together in less than 15 minutes. It’s warm and comforting and it has tiny stars in it! Mr. X is Italian and loves this recipe with tomato sauce and parmesan stirred in.

Buon appetito!

Yields 4 1-1/2 Cup servings

Ingredients:
2-cups chicken broth or water
½ cup chopped parsley
¼ teaspoon salt
½ teaspoon black pepper (or to taste)
Pre-cooked chicken (cubed or shredded)
1/2 – 1 cup uncooked pastina (small star shaped pasta)
Optional:
1 egg
Celery, carrots, green onions (thinly sliced)
Parmesan cheese

Preparation:
Bring water/broth to a boil in a large soup pot. Add pasta and cook for 3-5 minutes. Stir in vegetables and chicken if using. Add salt and pepper to taste. Simmer until vegetables are tender. Remove from heat and stir in parsley.

If adding eggs: once vegetables are tender, scramble eggs in a separate bowl, then using a fork slowly stir in to soup. Eggs will cook quickly so you can remove from heat after 1-2 minutes and then stir in parsley. Pasta will expand as it cooks – add more water/broth to  thin out.

Recipe Double-Take: Macaroni and Cheese

When the weather changes, so does my cooking. Here in New England, when the temperature drops, all I want is something warm and comforting. Mac and Cheese is one of my all time favorites!

I have two really great Mac and Cheese recipes: one is decadent and rich, the other a lighter meal for those counting calories.

RICH: Truffle Mac & Cheese (8 servings)
Prep Time: 15 minutes
Total Time: 45 mins – 1 hour

Ingredients:
1 box dried pasta (pipette or elbow macaroni cooked according to instructions on box)4 Tbsp unsalted butter (1 stick)
1/4 cup all-purpose flour
3 cups whole milk (I used 1 1/2 cup fat free and 1 1/2 cup heavy cream)
1/2 cup grated parmesan cheese
2 to 2 1/2 cups Four Cheese Shred (Asiago, Fontina, Parmesan, Provolone)
1 cup Shredded Gruyere
1 tbsp White truffle oil (white or black – white is mild, black is earthier)
Black truffle oil for drizzling
Italian bread crumbs
additional parmesan
salt and pepper to taste

Preparation
Pre-heat oven to 350*

Cook pasta according to the box, salting the water and adding a tsp. of olive oil to the pasta water to prevent pasta from sticking.
While pasta is cooking, heat butter over medium heat in a saucepan until it foams and bubbles.
Slowly whisk in flour until a white sauce forms.
Lower heat to low.
Slowly pour in milk (or milk/cream mixture) whisking continuously until all milk has been incorporated and the sauce thickens – approximately 5 to 8 minutes. Make sure there are no lumps… if there are lumps, you will have to skim them out.
Slowly add the cheeses and continue to stir until the cheese is completely melted. Add the white truffle oil to cheese mixture. If more is needed, add to taste.
Add salt and pepper to cheese mixture to taste.

Drain pasta once it is finished cooking. Slowly add the cheese sauce to the pasta and mix in to pasta. Pour pasta mixture in to a bake-safe pan.
Sprinkle breadcrumbs and parmesan over pasta mixture.
Drizzle black truffle oil over the top.

Bake in oven for 20 minutes or until the top is golden brown. Once finished cooking, add more black truffle oil to taste.

LIGHT: Mac and Cheese Bake
Prep Time: 18 minutes
Total Time: 45 mins

Ingredients:
1 box dried pasta (pipette or elbow macaroni cooked according to instructions on box)1/2 cup fat-free sour cream
12 oz can fat-free evaporated milk
8 oz low-fat shredded cheddar or colby-jack cheese
1 Tbsp Dijon Mustard
1/4 tsp table salt
1/4 tsp black pepper
2 Tbsp dried bread crumbs
2 Tbsp Reduced Fat grated Parmesan cheese

Preparation
Pre-heat oven to 350*

Cook pasta according to the box – do not add salt or fat (oil or butter) to the pasta. Drain pasta and transfer to a large bowl. While pasta is still hot, stir in sour cream and set aside.
Heat evaporated milk in a small saucepan over medium heat until tiny bubbles appear. Reduce heat to low and add cheese. Simmer until cheese melts, stirring constantly with a wire whisk. Remove from heat and stir in mustard, salt and pepper.
Mix cheese sauce in to pasta and coat pasta. Transfer to a casserole dish.

Combine breadcrumbs and grated parmesan cheese. Sprinkle breadcrumb mixture over pasta.
Bake until top is golden brown – 30 minutes.

Enjoy!

The Dog Days are here

For most people, New Year’s Eve is a time to start over and resolutions are long forgotten by the time Summer rolls around. For me, Summertime has always been my chance to start anew. Whether it’s the fact that the days are longer or that a New England summer  brings with it clam bakes, beach fun, vacations and roadtrips, I look forward to each sultry summer day, cool summer night, and pack each weekend with as many cookouts and gatherings as I can handle.

It seemed only fitting that my first blog post be for a Summer Fiesta! I’m making a chicken and seafood paella and a blush sangria to celebrate a friend’s birthday.

This blush sangria was made using a red moscato, but you can use any rosé. Blush wine is more subtle than a full red and goes by different names: rosé, rosado (Spain), rosato (Italy).  This sangria will make you feel like you’re sitting by the Mediterranean, whether you’re in a backyard in Connecticut, beachside in the Hamptons, rooftop in New York or anywhere else with good people, good food and good times!

Blush Sangria
Prep Time: 10 minutes
Total Time: 1 hour + chill time

Ingredients:
1 Bottle blush wine
1 Lemon cut in to thin slices
1 Orange cut in to thin slices
2 Fresh peaches, sliced thin
1 Cup strawberries quartered
2 Tbsp. sugar
1/3 cup peach flavored brandy
1/3 cup triple sec
2 Cups club soda or substitute 1 cup sparkling fruit juice

Preparation
Place sliced peaches in a bowl. Combine sugar and brandy until dissolved. Pour sugar-brandy mixture over the peaches and leave aside.
Pour the wine in to a large pitcher or punch bowl.
Slice lemons, oranges and strawberries. Gently squeeze lemon slices and orange slices to release a little juice in to the wine. Add fruit slices to wine.
Stir in triple sec.
Stir in peaches and sugar-brandy mixture.

Refrigerate until your guest arrive or preferably overnight. For immediate chilling, add ice to the pitcher or bowl.
Immediately before serving, stir in club soda/sparkling fruit juice and pour in to glasses. Garnish with remaining fruit from pitcher.

Chicken and Seafood Paella
Prep Time: 20 minutes
Total Time: 2 hours

Ingredients:
4 garlic cloves
1 large onion, diced
6 tbsp. fresh cilantro, finely chopped
2 tbsp. fresh parsley, chopped
1 tsp. powdered safron or substitute Goya brand Sazon
1/4 cup olive oil
1 package chorizo sausage, sliced in to rounds
2 pounds chicken, cut in to strips
1-2 dozen littleneck clams
2 pounds mussels
1 pound shrimp
3 cups white rice
1 lemon
4 cups chicken broth
2 cups water
12 ounces diced frozen green peppers
12 ounces frozen carrots and peas
14.5 ounce can petite diced tomatoes

Preparation
Rinse clams and mussels with cold running water. Scrubs shells to remove any seaweed, dirt or other particles.
Place clams and mussels in two seperate bowls. Fill with cold water and add salt.

Place shrimp in a large bowls and fill with ice and cold water.

Heat olive oil in a large pan. Add chorizo and brown on all sides. Remove from pan and set aside.
Add chicken to pan and cook through. Remove from pan and set aside.
Add onion and garlic to same pan. Cook onion and garlic until translucent. Sprinkle with salt.
Add diced tomatoes and juices. Bring to a boil.
Stir in rice and juice of 1 lemon. Saute for 2 to 3 minutes.
Pour in chicken broth and water, stir. Bring to a fast boil.
Simmer rice uncoverd for 10 minutes without stirring or until water is below the rice line. Cover pot and lower heat to low. Cook for another 10 minutes or until water is absorbed.

Meanwhile, in a large stock pot add 2 inches of water, add clams to the liquid and steam for 5-7 minutes or until they open. Remove clams from stock pot and discard any unopened clams. Add mussels to the stock pot and steam for 6-8 minutes or until they open. Remove mussels from stock put and discard any unopened mussels. Set aside.
Boil shrimp for 3-5 minutes or until just pink. Remove from heat.

Gently stir diced peppers, carrots and peas, and cilantro in to rice. Add broth if rice is too dry. Gently stir in clams, mussels, and shrimp. Remove rice from heat. Cover with a lid to allow remaining liquid to absorb.

Garnish with lemon wedges and parsley.

Ahhhh the taste of Summer… Enjoy!