12 Oct 2010 Pumpkin Whoopie Pies with Cream Cheese Filling
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Pumpkin Whoopie Pies with Cream-Cheese Filling

Pumpkin Whoopie Pies with Cream-Cheese Filling

Ingredients

Makes 12 whoopie pies

  • FOR THE PUMPKIN WHOOPIE COOKIES
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • FOR THE CREAM-CHEESE FILLING
  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

Directions

  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

12 Oct 2010 Steak Pizzaiola
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This recipe from MarthaStewart.com looks so delicious!  I can’t wait to try it!

Steak Pizzaiola

Steak Pizzaiola

Steak Pizzaiola
Prep: 15 minutes Total: 30 minutes

Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta. This dish cooks all in one skillet. As the name implies, the steak is topped with sauce and cheese, like a pizza. For a spicier topping, add crushed red pepper with the garlic. We chose inexpensive eye of round for this recipe, but you could use any other small steak, such as minute steak. Chopped fresh tomatoes (about two pounds) also work well in place of the canned ones.

Serves 4

INGREDIENTS

  • 4 small eye of round steaks, (each 6 ounces and 3/4 inch thick)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried), plus more for garnish
  • 2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 Cup)

DIRECTIONS

  1. Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
  2. Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
  3. Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

Check out the recipe here.

12 Oct 2010 Lemon Roasted Chicken
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This one caught my eye and it looks super easy!

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Prep: 15 minutes Total: 35 minutes

Work on the orzo and salad while the chicken roasts — the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Buy a cut-up chicken, and divide the breast halves into two at home.

Serves 4

  • 1 chicken (about 3 1/2 pounds), cut into 10 pieces
  • 6 garlic cloves, smashed
  • 2 lemons, quartered
  • 1 teaspoon dried oregano
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 cup orzo
  • 1/2 teaspoon dried dill
  • 2 tablespoons red-wine vinegar
  • 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

DIRECTIONS

  1. Preheat oven to 450 degrees. Set a large saucepan of water to boil.
  2. On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
  3. Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
  4. In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

Read more at Marthastewart.com: Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo – Martha Stewart Recipes