Hanger Steak with Mushrooms & Red Wine Sauce

 

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 12 ounces assorted mushrooms, torn or cut into large pieces
• Kosher salt, freshly ground pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness
• Coarsely cracked black pepper
• 3 garlic cloves, lightly crushed
• 1 6″ sprig rosemary
• 1 cup dry red wine
• 3/4 cup low-salt chicken stock
• 2 tablespoons chopped fresh tarragon

Preparation

• Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Steak Recipes Slideshow.

• nutritional information

  One serving contains:
  Calories (kcal) 511.9
  %Calories from Fat 72.7
  Fat (g) 41.4
  Saturated Fat (g) 16.6
  Cholesterol (mg) 97.8
  Carbohydrates (g) 3.9
  Dietary Fiber (g) 0.9
  Total Sugars (g) 1.9
  Net Carbs (g) 3.0
  Protein (g) 30.3
  Sodium (mg) 135.5

FOUND AT THE LINK BELOW. NOT MY RECIPE!

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/10/hanger-steak-with-mushrooms-and-red-wine-sauce#ixzz1c0Tt37BG

 

I got Schweddy Balls!

Found it!

 

Sorry it’s sideways!  I was excited to find Schweddy Balls ice cream here!  Of course, I had to buy it.  It’s quite good!  Those little malted milk rum balls are tasty.  I’ve only had a couple spoons of it so far and there is more vanilla ice cream than rum balls, but I’m not complaining.  Im always up for a new ice cream flavor.  I should start a series!  The best ice cream flavors!

 

Dirty Pirates

NOT MY RECIPE NOR MY IDEA. IT’S GENIUS THO! GO HERE; http://www.endlesssimmer.com/2011/09/14/dirty-pirate-popsicles/ AND READ THE POST BY THE AUTHOR OF THIS FANTASTIC SOUNDING TREAT

 

Dirty Pirate Popsicles

Posted by bakersroyale on September 14 2011 in Desserts, Featured

 

 Dirty Pirate Popsicles

• 2 1/2 cups Coke
• 1/3 cup Captain Morgan Spiced Rum
• 1/3 cup Kahlua

Instructions:

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

 

Mock-sagna

	I found this recipe at http://www.hungry-girl.com/newsletters/raw/822. (there’s a picture there!) It’s a healthier take on traditional lasagna.  I hope my family will eat it.  Otherwise I know what I’ll be taking in my lunch next week. IT IS NOT MY RECIPE NOR MY IDEA. It belongs to Hungry-Girl.com and I think it’s cool enough to share. Ingredients: 1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips 1 large portabella mushroom; sliced into strips 1 large eggplant; ends removed and sliced lengthwise into wide, flat strips 15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry 16 oz. canned tomato sauce with garlic flavoring 1 cup frozen ground-beef-style soy crumbles 1 egg white 1 cup fat-free ricotta cheese 1/2 cup shredded fat-free mozzarella cheese 1 tbsp. reduced-fat parmesan-style grated topping 1 tbsp. chopped basil 1/4 tsp. salt pinch nutmeg Directions: Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time). Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside. Spray a deep 8″ X 8″ pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!
	Serving Size: 1/4th of recipe (1 SUPER-LARGE portion) Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g

 

Cute Coffee Cupcakes

This is not my recipe nor my idea.  Please visit this link to get the tutorial and full recipe. it’s so amazing!!  http://www.kitchendaily.com/2010/12/22/coffee-creations-cupcakes-cupcake-decoration/

To make your own Coffee Creations Cupcakes, you’ll need the following:
12 chocolate cupcakes baked in brown paper liners
1 cup dark cocoa candy melts
1 cup chocolate frosting
1/2 teaspoon espresso powder
1 cup chocolate jimmies
1 cup whipped vanilla frosting
Ground cinnamon
Small lemon slice candies
Chocolate coated wheat sticks

Here are Karen and Alan’s easy decorating steps:
1. Place the dark cocoa candy melts in a resealable plastic bag and melt in the microwave, massaging the bag every 15 seconds until smooth. Draw the coffee cup handles on a sheet of paper and place it on a cookie tray. Layer a sheet of wax paper on top of the paper featuring the drawings. Snip a small corner from the bag and pipe a thick outline of the handles by tracing the drawings with melted chocolate. Repeat to make 12 handles. Refrigerate until set for about 5 minutes.

2. Place the chocolate frosting in a microwave-safe bowl, and add the espresso powder. Heat this bowl for about 10 seconds in the microwave, and stir it until achieving the desired texture — slightly runny, but still with body. Gently dip the cupcakes into the frosting just up to the paper liner. Allow the excess frosting to drip off into the bowl, pat them on the bottom to shake off the final drips, then turn upright.

Read more: http://www.kitchendaily.com/2010/12/22/coffee-creations-cupcakes-cupcake-decoration/#ixzz1bKYeAiVL

 

Spaghetti Cupcakes

THIS IS NOT MY RECIPE NOR MY IDEA!  PLEASE VISIT THE LINK BELOW TO WATCH HOW THIS IS DONE! IT’S SO COOL.  WHAT CAN YOU NOT DO WITH A CUPCAKE?

 

To view a pic and see a tutorial, visit: http://www.kitchendaily.com/2010/06/21/on-top-of-spaghetti-cupcakes/

 

To make your own On Top of Spaghetti cupcakes, you’ll need the following:
12 vanilla cupcakes
1 can (16 ounces) vanilla frosting
Yellow food coloring
1/2 teaspoon cocoa powder
3/4 cup low sugar strawberry jam
12 to 16 chocolate doughnut holes
1 piece white chocolate

Here are Karen and Alan’s easy decorating steps:
1. Tint the vanilla frosting a semolina yellow with the yellow frosting and cocoa powder. Spoon the tinted frosting into a resealable bag.

2. Arrange the cupcakes close together on a serving platter. Snip a very small corner from the bag with the frosting. Pipe the frosting all over the cupcakes to cover completely, allowing the frosting to hang over the edge and look like spaghetti.

3. Spoon the strawberry jam in a medium bowl and stir to break up. Toss the doughnut holes with the strawberry jam. Spoon a doughnut hole and some of the jam on top of the spaghetti-covered cupcakes. Add some extra sauce and allow a doughnut hole to land on the serving platter.

……….MORE WHEN YOU VISIT THE ABOVE LINK.

Read more: http://www.kitchendaily.com/2010/06/21/on-top-of-spaghetti-cupcakes/#ixzz1bKX3w9tW

 

S’More Cobbler (FROM Createdby-Diane)

FOUND AT: http://www.createdby-diane.com/2011/08/smore-cobbler.html

I just subscribed to this blog, too!  I couldn’t resist this recipe. Its so easy.  I would find a way to add peanut butter, though!  Go sign up for this blog!

DIANE, YOU’RE A GENIUS.

• 1 box chocolate cake mix
• 1 cup  whole milk
• 1 5oz chocolate pudding (cook&serve)
• 1/2 cup butter
• 6 whole graham crackers
• 1/2 cup mini chocolate chips
• 40 large marshmallows

Combine milk and pudding mix and place into greased 13×9 baking dish

• place graham crackers (broken in half) on top of pudding mixture with space in between each one
• add 1/2 cup mini chocolate chips
• spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.
• Bake at 350 degrees for 25 minutes. Mix slightly so there isn’t large areas of dry ingredients.
• add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes undner a high broiler to brown.

 

Homemade Zero Bars. Sort of!

THIS IS NOT MY IDEA NOR MY RECIPE. YOU SHOULD CHECK OUT THIS SITE! AWESOME STUFF.

FOUND AT: http://www.somethingswanky.com/2011/05/squish-and-dip.html?showComment=1311904306987#c4672811152561397427

These remind me of Zero bars. One of my favorites.

take pretzels, set aside, fluff up some peanut butter frosting

Freeze them and coat them in white chocolate

 

so delicious!  This blogger is very creativfe. I hope you will visit her site.  THIS IS NOT MY RECIPE.

 

Peanut Butter Chocolate Chip Cake

THIS IS NOT MY RECIPE. I FOUND IT AT http://www.culinaryconcoctionsbypeabody.com/2006/10/01/life-can-be-cruel/. I RECOMMEND YOU CHECK OUT THE SITE!  This sounds amazing and i’d love to try it someday.

2 ounces unsalted butter

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup tightly packed brown sugar

3 ounces creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 tsp pure vanilla extract

1/2 cup semi sweet chocolate chips

Preheat oven to 325F.

Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchement. Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scarpe down the sides and mix for another minute.

Add half of the flour mixture and mix until incorportated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture.  Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes.

 

Chocolate Peanut Icing

5 ounces semisweet chocolate, coarsely chopped

1/2 cup heavy cream

1/8 cup granulated sugar

2 TBSP peanut butter

1 TBSP unsalted butter

Place the chocolate in a bowl and set aside. Heat the cream, butter, peanut butter and butter in a saucepan over medium heat. When hot, stir to disolve sugar and peanut butter. Bring to a boil. Pour the cream mixture over. Wait 5 minutes and stir the mixture until smooth. Place in fridge for about 5-10 minutes and place into a pipe bag.

Assemble:

Cut cake into square pieces. Place one piece on your plate. Pipe your icing just around the perimeter of the cake. Place another piece of cake on top. Again, pipe around the perimeter and follow up with one last piece of cake.

Source: Death by Chocolate Cake by Marcel Desaulniers

 

Flourless Fudge Chocolate Chip Cookies

THIS IS NOT MY IDEA! IT BELONGS TO CAROLINE AT CHOCOLATE AND CARROTS (SUPER SWEET LADY!) Visit her at the link below!

FOUND AT:  http://chocolateandcarrots.com/2011/07/flourless-fudge-chocolate-chip-cookies

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
• 1/8 tsp. salt
• 2 to 4 large egg whites, at room temperature
• 1 Tbsp. pure vanilla extract
• 1 1/2 cups 60% cacao chocolate chips
• Preheat the oven to 350°F.
• Spray two parchment paper lined cookie sheets with Pam..
• Mix powdered sugar and cocoa with the salt and slowly stir in the vanilla and egg whites, but only start with 2 egg whites. Don’t overbeat! Just make it like brownie batter. THEN if it’s too thick you should put in another egg white.  I didn’t have to do that. I was afraid it would make them too runny.
• Time to add the chocolate chips! My favorite part….
• Put dough by the tablespoon full onto your cookie sheets with about an inch between them. You’ll have a sheet cake if you don’t!
• Bake for 12-14 minutes, until the tops are glossy and lightly cracked
• Let them cool completely before trying to remove them so they don’t fall apart. Makes about 30 cookies (I served about 20, yeah what happened to that other 10? )