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Recipes
Salted Pistachio Dark Chocolate Chunk Cookies - Table for Two
By barbsjustagirl
Instructions: Preheat oven to 375 degrees Fahrenheit
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 2/3 cup packed dark brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate, chopped
- 3/4 cup coarsely chopped pistachios
- 1 tablespoon flakey sea salt, or more to taste
Italian Spaghetti with Chicken & Roasted Vegetables Recipe
By barbsjustagirl
Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash
- 3 plum tomatoes, seeded and chopped
- 2 medium zucchini, cubed
- 1 medium yellow summer squash, cubed
- 2 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 8 ounces uncooked whole wheat spaghetti
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon garlic powder
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup dry red wine or additional reduced-sodium chicken broth
- 4 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (6 ounces) tomato paste
- 1/4 cup minced fresh basil
- 2 tablespoons minced fresh oregano
- 1/4 teaspoon salt
- 6 tablespoons shredded Parmesan cheese
Roasted ham with sherry-apricot glaze
By barbsjustagirl
A great substitute for the packaged glazes that come with hams
- Ham:
- 3 cups fresh orange juice
- 1 Tbsp allspice berries
- 1 bone-in spiral-sliced smoked ham (6-8 pounds)
- Glaze:
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/2 cup apricot preserves
- 1/4 tsp. smoked paprika
- 1/4 tsp. ground allspice
- Minced zest and juice of 2 oranges
Chocolate Chip Cookie Dough Cupcakes
By barbsjustagirl
To make the cupcakes preheat the oven to 350° F
- For the cupcakes:
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 1 cup chocolate chips (semisweet or bittersweet)
- For the cookie dough filling:
- 4 tbsp. unsalted butter, at room temperature
- 6 tbsp. light brown sugar, packed
- 1 cup plus 2 tbsp. all-purpose flour
- 7 oz. sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1/4 cup mini semisweet chocolate chips
- For the frosting:
- 3 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners’ sugar
- 1 cup all-purpose flour
- 3/4 tsp. salt
- 3 tbsp. milk
- 2 1/2 tsp. vanilla extract
Mini Peppermint-Meringue Cups With Ganache
By barbsjustagirl
1.Preheat oven to 175 degrees
- For the meringue cups:
- Vegetable oil cooking spray
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/4 teaspoon pure peppermint extract
- Red gel-paste food coloring (sugarcraft.com)
- For the ganache:
- 6 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- Garnish: 1 large candy cane, finely chopped
- Read more at Marthastewart.com: Mini Peppermint-Meringue Cups With Ganache - Martha Stewart Recipes