Cooking up Tasty Sensations with Diane Pampered Chef Consultant

08/03/2024

Tiramisu Cupcakes
😍😍😍👩‍🍳☕️👨‍🍳🇮🇹🇮🇹

INGREDIENTS:

For the Cupcakes:

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/4 cup strong brewed coffee, cooled (2 oz. Nespresso Pod press +)

For the Mascarpone Frosting:

8 ounces mascarpone cheese, softened

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Coffee Soak:

1/4 cup strong brewed coffee, cooled (2 oz Nepresso Pod press +)

2 tablespoons coffee liqueur (optional I used Kahlua)

For Dusting:

Unsweetened cocoa powder (Used dark chocolate bar on new Cup Zester)

DIRECTIONS:

Preheat the oven to 350°F and line a cupcake pan with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In Deluxe Stand mixing bowl, CREAM the butter and sugar until light and fluffy. Add the eggs one at a time, BEAT well after each addition. Mix in the vanilla extract.

MIX add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Stir in the cooled brewed coffee until just combined.

Divide the batter evenly among the cupcake liners (for mini-cupcakes I used Medium Scoop, for Regular Cupcakes use Large Scoop), filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely.

For the coffee soak, mix the brewed coffee and coffee liqueur (if using). Once the cupcakes have cooled, use a fork to poke holes in the top of each cupcake. Spoon the coffee mixture over the cupcakes, allowing it to soak in.

To make the mascarpone frosting, WHIP the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.

Use Accent Decorator to pipe the mascarpone frosting onto the cooled, soaked cupcakes. Dust with unsweetened cocoa powder before serving (Cup Zester could be demoed).

Servings: 12 cupcakes or halve recipe for dozen mini-cupcakes

ENJOY

🥮👨‍🍳☕️👩‍🍳😍🇮🇹😋

07/21/2024

Looking for something to do with that butternut squash from the garden? Look no further 🌞

THE KEY TO THIS PIZZA IS THE ROSEMARY HERB ROASTED BUTTERNUT SQUASH. IT ADDS JUST THE RIGHT AMOUNT OF WARMING FALL FLAVOR AND MAKES FOR SUCH A DELICIOUS PIZZA! WE'RE LOVING THIS RECIPE FROM TIEGHAN GERARD AT HALF-BAKED HARVEST.

INGREDIENTS
½ lb. (250 g) pizza dough, homemade or store-bought
2 tbsp (30 mL) extra-virgin olive oil
½ medium butternut squash, seeded, peeled, and sliced
1½ tbsp (22 mL) Rosemary Herb Seasoning Mix
1 tsp (5 mL) honey
Red pepper flakes (optional)
⅓ cup (75 mL) basil pesto
3 slices crispy bacon, crumbled
1 cup (250 mL) shredded whole milk mozzarella
1 cup (250 mL) shredded fontina cheese
½ cup (125 mL) grated Parmesan or Asiago cheese
Optional: Fresh basil for serving
DIRECTIONS
Position the oven rack in the upper ⅓ portion of your oven. Preheat the oven to 425°F (220°C).
Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let it sit while you prep the pizza.

On another baking sheet, toss together the olive oil, butternut squash, seasoning mix, honey, and a pinch of red pepper flakes, if you’d like. Roast for 15–20 minutes, until the squash is just tender, then remove from oven. Increase the heat to 500°F (260°C).

To assemble, spread the pesto onto the dough. Next, layer on the butternut squash mixture and bacon, then top with the cheeses.

Bake for 10 minutes, rotate the pizza, and bake for another 3–5 minutes, or until the crust is golden and the cheese has melted. Top with fresh basil, if you’d like.

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 380, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 24 g, Fiber 1 g, Sugars 4 g (includes 2 g added sugar), Protein 16 g

Cook's Tips:
Pork-Free Preference: You can omit the bacon or substitute with turkey bacon.

Sweet Potato Switch-Up: Substitute a large peeled sweet potato for the butternut squash.

Give Alfredo a Go: Replace the pesto with Alfredo sauce for a creamy “white” pizza.

07/20/2024

THIS COLORFUL MAIN DISH COMES TOGETHER QUICKLY AND CALLS FOR ONLY 5 INGREDIENTS!

INGREDIENTS
1 medium butternut squash
Oil for spritzing
Salt and pepper
5 slices bacon
10 oz. (300 g) fresh Brussels sprouts
6 sage leaves
½ cup (125 mL) chicken broth
DIRECTIONS
Preheat the oven to 400°F (200°C).

Using a sharp Chef's Knife, trim the ends off the squash, then cut it in half widthwise (between the top and bottom sections). Save the bulbous end for another recipe. Peel the narrow neck section and cut it in half lengthwise.

Spiralize with the fettuccine blade of the Veggie Spiralizer. Trim the noodles with Kitchen Shears and transfer them to the Half Sheet Pan. Use the Kitchen Spritzer to spray the noodles with oil, then season with salt and pepper. Bake for 14–16 minutes, or until softened.

Dice the bacon into small pieces. Cook the bacon over medium heat in the 12" (30-cm) Stainless Steel Nonstick Skillet for 8–10 minutes or until crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate, leaving the grease in the pan. (You do not want to remove the grease.)

Meanwhile, trim the ends off the Brussels sprouts and slice using the Simple Slicer on the #3 setting.

Add the Brussels sprouts and sage grated with the Herb Mill to the skillet. Sear for 3–4 minutes, turning and stirring occasionally.

Remove the squash from the oven. Add the squash, bacon, and broth to the skillet. Stir to combine and heat for 1–2 minutes, tossing with Large Chef’s Tongs.

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07/09/2024

It's Day 8 of our Christmas in July: 12 Days of Pampering sale! 🎄 I'm excited to share all the amazing things you can grab for under $75 until July 12th! Order here!

https://www.pamperedchef.com/pws/ddaviesdixon

07/04/2024