Manage your shopping list and search for recipes from across the web at ZipList.com

 
my foodgawker gallery
Friday
Aug192011

Godiva raspberry ice cream coffee

This post is a part of a Foodbuzz Tastemaker program with Godiva Coffee. I was honored to be asked to sample this amazing product! When I opened up the box I received in the mail, I instantly began salivating upon reading "Chocolate Truffle" on the packaging. Chocolate Truffle-flavored coffee? Are you kidding?! My mind started swimming as I pondered what I should create. I decided upon a summer-themed drink, as I cherish the summer-time so very much. It turned out to be tastier than I could have imagined. I plan to make this very recipe again soon and serve it as dessert to guests. 

Start by purchasing a 12-ounce bag of ground Godiva Chocolate Truffle Coffee.

The following makes enough for one serving, so adjust according to number of servings.

Brew 4 ounces of coffee and allow it to cool to room temperature. Pour the coffee into a large mug or coffee glass.

In a microwave-safe bowl, heat 2 teaspoons of raspberry preserves, to soften. Mix the softened preserves in with the cooled coffee.

Add 2 scoops of vanilla ice cream to the mug/glass and top with fresh raspberries.

Enjoy!

I have in my hands two $2 off (any 12-oz. bag of Godiva Coffee) coupons to send to the first two interested parties to contact me (use contact button at top of page). Send me your mailing address and I will put them in the mail!

Click here for a printable recipe!

Thursday
Aug182011

Creamy feta vinaigrette

This is Week #33 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I'm not gonna lie. This week has been a tough one and it has left my head spinning. So tough that even food blogging is a challenge for me, which is saying a lot because cooking and blogging about food happens to be one of my favorite things in the world. So I was pleased to see an easy recipe on my challenge list for this week. Easy and delicious...even better! Once I made it, I kind of fell in love. I want to put this dressing on everything! And now I'm encouraged to make more of my own salad dressings. Who needs Paul Newman?! 

In a food processor, add:

3 ounces feta cheese, crumbled (3/4 cup)

2 1/2 tablespoons red wine vinegar

1 tablespoon water

1/2 teaspoon dried oregano

1/4 cup plus 1 tablespoon extra-virgin olive oil

Pulse until smooth and season with kosher salt and pepper.

Drizzle over a salad or grilled veggies. I can imagine this to be delicious drizzled over just about anything. It is one tasty, creamy little dressing.

Click here for a printable recipe!

Sunday
Aug142011

Reese's cheesecake brownies

A few weeks ago we celebrated a friend's life, which sadly ended far too soon. Our celebration of his time on earth was bittersweet. It was great fun, but we missed our friend. The celebration involved food and martinis. Food because, well, everyone needs food, and martinis because our friend loved martinis. I decided to contribute a "dish" to the potluck that was totally indulgent. I didn't feel like being healthy that day and based on all of the martinis consumed, nobody else did either. These delicious treats were supremely indulgent and I only needed a teeny tiny square to be satisfied. If you have a reason to be indulgent, you must give these a try. We don't always need a reason, though, do we?

Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.

Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.

In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.

Add:

One 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

Beat until smooth.

Stir in a 12-ounce package of Reese's Pieces candies.

Spoon the mixture over the brownie batter and spread evenly.

Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.

Add the following ingredients to a small microwaveable bowl:

One 12-ounce bag milk chocolate chips

3 tablespoons whipping cream

Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator.  

Reese's Cheesecake Brownies

Indulgent, chocolatey, peanut-buttery and irresistible!

Serves: 12-18

Total time: 3 hrs

Reese's Cheesecake Brownies



Ingredients:

  • 19.5-oz. box chocolate fudge brownie mix
  • 8-oz. package cream cheese, softened
  • 14-oz. can sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 12 oz. Reese’s Pieces candy
  • 12-oz. bag milk chocolate chips
  • 3 tablespoons whipping cream
  • 12 large Reese’s Peanut Butter Cups, chopped
Instructions:
  1. Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.
  2. Prepare the brownie mix according to package directions. Spread the batter in pan and set aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the mixture over the batter. Spread evenly.
  3. Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.
  4. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.

 

 

Friday
Aug122011

Grilled flank steak with corn, tomato and asparagus salad

This is Week #32 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

My husband is an extremely thoughtful gift-giver. Without fail, I am pleasantly surprised by every gift he gives me. Have I mentioned the spice rack he had a friend make for me for our anniversary this year? The one made out of black walnut? It was perfect. I totally love it. But it has nothing to do with this post.

Another of his recent thoughtful gifts was a bowl full of food "goodies," including a package of dried morel mushrooms. If you are not a crazed foodie like myself, you are probably laughing. If you are a crazed foodie like myself, then you completely understand my excitement. And you will also understand why I was so excited to make this recipe! 

In a large baking dish, whisk together:

1 1/2 cups dry red wine

1/2 cup Dijon mustard

1/4 cup packed dark brown sugar

8 garlic cloves, crushed and peeled

3 large shallots, coarsely chopped

2 tablespoons flat-leaf parsley

1 tablespoon thyme, chopped

1 tablespoon Kosher salt

1 teaspoon pepper

Add one 1 1/2-pound flank steak. Turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.

Meanwhile, in a medium bowl, whisk together:

2 tablespoons cider vinegar

1 tablespoon honey

Add:

6 ounces cherry tomatoes, quartered

1/4 small sweet onion, thinly sliced (oops, forgot this! please forgive!)

Toss. Let stand for 1 hour.

Light a grill. Coat 6 ounces asparagus and 2 shucked ears of corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface. When cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and 6 finely shredded basil leaves to the tomatoes and toss.

Remove the steak from the marinade and pat dry with paper towels. Season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.

Meanwhile, in a skillet, melt 1 tablespoon of unsalted butter. Add 6 ounces of fresh morel mushrooms, cleaned and halved if large (or 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes). Cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.

Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve!

Click here for a printable recipe!

Monday
Aug082011

Fruit and granola parfaits

Do you ever take a series of photos of a particular food and forget that you took them? Only to find them, weeks later, screaming out to you from Lightroom? That's exactly what I did to these parfaits. And I feel terrible because they were delicious. I hope they can find it in their crunchy, creamy, fruity hearts to forgive me.

I had made this delicious granola as one of my challenge recipes, and knew that I wanted to throw it together with some other ingredients to create some sort of parfait. I pondered these parfaits in my sleep. I do that every so often. Ponder food in my sleep. 

Here's what I did.

I purchased two of those convenient little 6-oz. containers of Greek yogurt and mixed about a tablespoon of honey in each container.

I put the yogurt-honey mixtures into the bottoms of two separate tall glasses. 

I put a few spoonfuls of granola on top of the yogurt.

For the top layer of one parfait, I mixed together:

1 kiwi fruit, chopped

1/2 of a mango, chopped 

1 pineapple slice, chopped

For the top layer of the other parfait, I mixed together:

4 strawberries, sliced

1/4 cup of blueberries

1/4 cup of raspberries 

Easy, delicious breakfast served! Just like that.