Simple Summer Pasta

I love cooking pasta dishes, but when summer rolls around it's hard to twirl your fork around a rich, warm red sauce. I opt for a summer pasta dish that is lighter, fresh and so simple to create:

1 box pasta (capellini or linguine work well)
1/3 cup extra virgin olive oil
3 cloves garlic, minced
3-4 cups fresh tomatoes, chopped
salt and pepper
1/2 cup fresh basil, chopped
freshly grated parmesan cheese (optional)

Boil water for the pasta. While the pasta is cooking, add olive oil to a large sauce pan over medium heat. When warm, add the garlic, and stir for two to three minutes (be careful not to burn the garlic). Add the chopped tomatoes to the pan and stir. Season with salt and pepper. Stir to heat the tomatoes while the pasta continues to cook. Once the pasta is al dente, strain and pour into a large bowl. Turn off the heat under the sauce pan of tomatoes. Add the chopped basil and stir. Pour tomato mixture over the pasta. Add freshly grated parmesan cheese & enjoy!

Make Your Own Sprinkles Cupcakes

I decided to whip up a batch of cupcakes for a fun little occasion. While browsing through a few cupcake recipes, I came across the recipe for Sprinkles Strawberry Cupcakes. I was immediately sold on this recipe, which has fresh strawberries in the batter and the frosting. I decided against Sprinkles' traditional frosting application and used a very wide frosting tip. Don't they look SO yummy? They are. Honestly, they are so delicious -- the frosting is perfection with a hint of strawberry. I had to restrain myself from eating the leftover frosting with a spoon.

Here's the recipe. Go ahead and pin it -- you'll thank me later!

Sprinkles Strawberry Cupcakes

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 
  
• Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Recipe via Martha Stewart

I'm feeling...

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Along with some wonderful gifts, Santa also brought me the flu. I've been feeling under the weather since the day after Christmas. Today is the first day that I've started to feel a bit better, but I can't seem to shake this cough. My husband and pup have been taking good care of me, and I finally got some real meds yesterday. I'm hoping I can kick this sickness in the butt by the end of the weekend and get on with 2012!

On a happier note, I wanted to share something that I posted earlier in the week on my other blog... Cupcakes for two! I spotted this amazing recipe on How Sweet It Is earlier in 2011. Two cute little cupcakes - one for you and one for a friend, or two for you if you don't feel like sharing! I like baking cupcakes, but rarely do because I don't need a dozen of them sitting on the kitchen counter tempting me. Next time I have a sweet tooth, this recipe will be what I reach for!

Behold, the Thanksgiving Menu!

I mentioned earlier that I am hosting Thanksgiving dinner for the very first time this year (eek!) I've always wanted to host Thanksgiving, so I'm very excited about the preparations and actual event! It'll be a very small crowd, but I'm going all out. Why not, right? I just love Thanksgiving. With one week to go, the menu is set -- and I'm sharing it with you today!

Thanksgiving Menu

Turkey with Herbed Butter Rub

Our fresh turkey has been pre-ordered from Whole Foods. I made a "practice turkey" last week, and am so glad that I did. The practice turkey was dry brined and rubbed with an herbed butter. I'll definitely be using the herbed butter technique, but skipping the dry brining (the meat was a little too dry for us.)

Homemade Gravy

I made this gravy when I cooked the "practice turkey", and it was phenomenal -- hands down, the best gravy I've ever tasted (and the Mr. agreed!) After a few shudders as I had to handle the giblets, the process for making the gravy was very simple. In my opinion, one of the reasons why it tasted to good was that the homemade broth that was used was simmered for 2 hours. I also got to use my new fat separator in the process -- such a great tool!

Simple Stuffing

No Thanksgiving meal is complete without stuffing. I'm not a huge fan of stuffing that was cooked inside of the bird, so I'm opting for this simple recipe instead. I plan on drenching the stuffing with gravy!

Herbed Mashed Potatoes

With all the homemade gravy that I'll be making, we need one more thing to add it to. Mashed potatoes are easy and tasty, and in my book, a must on any holiday table.

Sweet Potato Casserole

My Mom and I made this last year for Thanksgiving, and it was so delicious. It's one of my favorite seasonal dishes -- so sweet and yummy! Who doesn't like marshmallows?

Green Bean Casserole

Since we need to add a veggie to the mix, Green Bean Casserole has been added to the menu. The crunchy onions on top are healthy, right? Ha!

Cranberry Sauce -- right out of the can! No shame here, folks.

Pecan Pie

The Mr. prefers Pecan over Pumpkin any day, so we'll be indulging for dessert.

Plumpjack Wine

We have a bottle of wine that has been aging for a few years, plus a bottle that we picked up on our recent trip to Napa. Both are from Plumpjack, which is one of our favorite wineries.

To add a little flair to the table, I invested in a few cloth napkins from Crate&Barrel, and plan to make a small centerpiece of gourds. If I have some time to be crafty during the next week, I might make these cute squirrel place holders -- I mean, how cute are they?

I'm absolutely full and exhausted after typing out this menu. I think I'll go take a nap.

What's on your menu?

Pumpkin Meringue Pie

Is this pie for real? Am I in Meringue Heaven? I don't even have any more words -- this pie speaks for itself! I'm adding it to my Thanksgiving menu for sure.

Peachy Perfection on the Grill

I've been skimming the recipes on MarthaStewart.com today, mostly because I miss cooking and I'm getting a little tired of eating in restaurants (our pots & pans, along with everything else in our home, has not arrived in Chicago yet!) While checking out some fantastic summertime dessert recipes, I came across a few recipes that involved grilled peaches. I've never thought to grill a peach, but these four recipes sure have me wishing for a basket of ripe fruit and a grill on my patio!

Grilled Peach Melba, Grilled Peaches with Chilled Sabayon,

Grilled Vanilla Peaches, Grilled Peaches with Sweetened Sour Cream

Testing Your Tastebuds by Oh Happy Day

Being a super picky eater, I'm not sure if I could easily make it through a "Test Your Tastebuds" dinner party. However, the idea behind the party (featured over at Oh Happy Day) is perfectly fun and unique! I know my foodie friends and husband would absolutely love to test their tastebuds by sampling different foods and guessing the ingredients! Do you think you'd be brave enough to try lots of new foods and then guess how they were made? Head on over to Oh Happy Day to check out the rest of the photos and read about the event!