Archive for 'Recipes'
With rumor of snow in the air (who are we kidding… its snowing outside of my window right now!) and a grilled cheese eatery called Melt Down opening in downtown Newark on UofDs campus at the end of the month (for those of you who know the Old Post house… that is where it is going)… We could not help but think of all of the gooey possibilities to this cold weather staple. Plus, we figured we could help Melt Down by suggesting a few different varieties that they could add to their menu (what?! – we have a minor sweet tooth!). Take a look at all of our favorite possibilities (and hurry and make a dash to the store really quick before the roads get bad):
makes 4 sandwiches | 1 loaf of multigrain bread, cut into 8 thick slices, 12 ounces of fresh blackberries, 12-15 fresh basil leaves ( chopped ), 6-8 ounces of fontina cheese, sliced, 2 tablespoons olive oil
serves 4 | 3 tablespoons butter 1/3 cup honey 1 tablespoon fresh rosemary, chopped 8 slices challah bread or brioche 2 tablespoons raspberry or strawberry jam 8 slices fresh pear 16 slices Havarti cheese 1 egg, whisked 1 tablespoon milk
…is a grilled cheese sandwich made on sourdough bread (or bread of your choice!). with pepperjack cheese. avocado. bacon (we suggest Kunzlers if you are on the east cost). and apple slices. The instructions are pretty much self explanatory
6 slices slices of pancetta 2/3 loaf ciabatta 1 1/2 cups fontina cheese, grated 10 large basil leaves 1 peach, pit discarded, halved and sliced into thin wedges 1/4 cup parmesan cheese, grated 1/4 cup gruyère cheese, grated Salt and freshly ground black pepper Foil-wrapped brick, for grilling
4 slices multigrain bread, 6 strawberry tomatoes, thinly sliced 3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife 10 slices fontina cheese, cut with a cheese slicer 12 to 16 large basil leaves Honey to taste Butter (to coat bread for grilling)
Peanut Butter, Banana, + Honey Grilled Cheese
A sandwich made with lots of creamy peanut butter, thick cuts of banana and a drizzle of honey, then grilled to perfection. (I definitely washed this down with a cold glass of milk!)
Ingredients | 2 thin slices of pound cake – a few slices of brie – 1/2 tbs fig spread (may we suggest Williams Sonoma versiona, 1 small rosemary sprig, chopped, 1 pat of butter.
… and if you just happen to be a simple gal with then how about these adorable mini heart shaped grilled cheeses to spice up your evening and warm you heart!
stay warm this season and don’t forget to try a few of these out! - Nicole
Bake cake according to box instructions. Cool completely. Crumble completely into a bowl.Not going to fib, we stuck our cake outside to cool completely because it was 40 degrees outside and it kept me from having to rearrage my refrigerator. I also think it sped up the process a little bit! We also suggest doing the cake crumbling over the sink, but that also might be because we had the kids participate in this step.
Mix in 3/4 of a tub of frosting thoroughly. Yes, this means wash your hands, pull up your sleeves, and get your hands dirty
Line cookie sheet with parchment paper. Using small ice creap scoop, scoop cake mixture. Use hands to form balls. Place onto sheet. Continue to roll balls until mixture is gone. About 45 balls from one box. Who are we kidding… ice cream scoop? Just put your hands in there. We suggest rolling them no bigger than the size of a blow pop.
Chill in refrigerator for a few hours, or you can place them in the freezer for about 20 minutes, but do not forget about them! We definitely went the freezer route and set the timer on the stove. Perfection!
In a deep bowl, melt candy melts in microwave according to bag instructions. Remove balls from refrigerator. Insert lollipop sticks into melted candy. Insert lollipop sticks into cake ball, making sure not to push all the way through. Okay, so we cannot confirm or deny the candy melts because we decided to bust out the good ‘ole fondue pot and melt white chocolate for this step. Please make sure that if you are melting chocolate to add a teaspoon of vegetable oil and to stir constantly. This is an important step… we know! We burnt a couple batches of chocolate in the process. Oops!
Once all of the balls have sticks inserted, place them back in refrigerator for 15 minutes, or freezer for 5minutes.
Re-melt chocolate. Remove cake pops from refrigerator and dip the cake pops in the candy melts/chocolate. Use a spoon to cover the entire pop, gently tapping off excess. Place back onto cookie sheet (if you would like to add sprinkles, this would be the time to do that before the melted chocolate hardens).
Place back into refrigerator for 15 minutes to harden.
If you would like to add a second color to your pops, you can place melted chocolate/candy melt in a zip lock bag, cut a very tiny hole, and then pipe onto harden cake pops
Enjoy your finished product, and of course the images of ours below!