Dad's "Sundae" Birthday Cupcakes

I made these cupcakes as the dessert for my dad's birthday dinner. Thursday is actually his birthday, but since today was a rare occasion in which my brother and I were both off work, it was celebrated today. Aside from the insanely odd flavors you see here and there, my dad likes practically any kind of ice cream or frozen dessert. Neapolitan just happens to be one of his "go-to" flavors. That's where the inspiration for these cupcakes came from. If I were to do a cake, I would have made three different flavored cake layers, but the preference was cupcakes so here they are. Instead of making multiple batters, I made a chocolate cupcake paired with vanilla and strawberry buttercream. They were then topped with sundae sprinkles and a maraschino cherry. On the side was the optional caramel sauce and fudge for drizzling. Cute eh?

Sorry!

Sorry its been such a long time since I have updated with a new post but there will be more on the way. Over the past few months I have been adjusting to a new position at work with far more hours than before. I am still cooking often, but taking pictures and getting my recipes down on the blog has since been pushed to the side a bit.

I have however, missed the time I spent working on the blog and with therefore continue, I just can't say how often there will be updated posts. Stay with me and check back soon ;)

Balsamic Honey Mustard Chicken

The fact that I am posting a recipe with mustard in it is a bit ironic considering I can't stand it in any form; not even the smell. BUT, I made this for my brother when he requested a grilled chicken sandwich with a slice of Swiss. This is what I did for the chicken component and he ate the entire thing. The only thing we added for this sandwich of his was a toasted bun and cheese, but the chicken is fine on its own. The balsamic mixture will be used for marinating, not basting during the grilling process. If the chicken is marinated for a little while in it then the flavors will carry through without being too "in your face". If you'd like, you can make a bit more and leave it separate from the chicken until grill time.

Keep in mind that due to the honey in the marinade you only want your grill or grill pan on medium-high. Turn it up too high and the sugar will cause your chicken to char; and by that I don't mean grill marks.

2 TBSP balsamic vinegar
2 TBSP TBSP Dijon mustard
1TBSP honey
1 TBSP Olive oil
1/4 to 1/2 tsp Kosher salt, to taste
1/4 tsp garlic powder
1/8 onion powder
1/4 tsp thyme
6 Boneless skinless chicken breasts, pounded to about 1/2 inch thickness.

In a small bowl, whisk together the first 8 ingredients until well combined. Place chicken in a heavy duty resealable plastic bag and pour in the marinade. Get as much air out as you can, seal, and refrigerate for about 2 hours.

Preheat your grill or grill pan to medium high. Remove chicken from marinade, letting any excess drip off. Grill for a few minutes on each side until chicken is cooked through. Keep an eye on it to keep from charring and rotate when needed. Let rest a few minutes before serving.

For The Pantry - Balsamic Glaze

The concept of making a balsamic glaze is rather easy; it's a reduction of balsamic vinegar, and if desired, a touch of sugar or other sweetener. The process is not complicated but it does take a considerable amount of time for something so simple. That's why I usually have a bottle of good quality balsamic glaze.

In this case, good quality does not mean overly expensive. The quality is in the ingredients used. If there is a load of corn syrup or a long list of unpronounceable ingredients, pass on it. Which kind do I typically use?  Well, last year a Wegmans was built by my house and well, I am probably there too much. Their produce department in particular is wonderful and I love looking at their specialty products. While browsing one day I found a bottle of their balsamic glaze. Its delicious, and you don't have to babysit a saucepan of balsamic vinegar while it reduces. Obviously this would be ideal for a Caprese salad, but I have also used it with chicken and grilled flat bread sandwiches.

I am sure there are quite a few brands out there, but regardless of the brand, I highly recommend the product itself. I do prefer to make things from scratch, but if I don't feel like taking the time to simmer it down and I'm not making a berry balsamic reduction, for example, I usually go for this.

Still Here!

Though it looks as if I occasionally forget I have a blog I am still here and just as interested in expanding it. The only issue is, well, real life and work. I am adjusting to a few changes so once I get the hang of my scheduling I will add a bunch of good stuff on here! I am still cooking frequently but I must say that is the easiest part of the blog; recipe writing and posting is probably the most time consuming!

On another note, I will post some pictures of our garden soon as well. It's really starting to come alive now despite having to protect them from chilly (and unseasonable) overnight temperatures early last week.

Stay tuned ;)

Macaroni Salad

In my opinion, when it comes to summer side dishes, any kind of pasta salad is a good choice and we frequently make one to go with whatever my dad has cooking on the grill. Pasta salads are also good when you need to feed a crowd as it is fairly inexpensive and easy to put together. I have made them many different ways before one that seems to go over well with guests has been this macaroni salad. I actually happen to prefer an Italian style vinaigrette dressed pasta salad. Although, I don't have much of a choice since mayonnaise and I do not mix well (egg yolks). Others have made it clear, however, that macaroni salad is a favorite when it comes to cool summer side dishes. Just keep in mind that since this does have mayonnaise, it is important to take the proper care of it if the meal is served on your patio; it spoils quicker than a vinaigrette dressed salad.

Due to its versatility, I very rarely make the same pasta salad (or in this case macaroni salad) twice in a row. Sometimes I will add tomatoes, other times I don't. This one features diced onion, green peppers, and sweet colored peppers with a creamy dressing. Depending on the recipe, I like to add herbs for flavor and eye appeal. One of the best things about pasta salads is how colorful they are!

So keep this recipe hand and make this the next time you need a summer side to finish off your menu. Add
or take away ingredients to suit your preferences, but as I said, this one always brings compliments.

Macaroni Salad

Serves 10-12

4 Cups elbow macaroni

1 Cup light mayonnaise (I use the kind with olive oil)

2 TBSP Red wine vinegar

2 tsp to 1 TBSP White sugar

1/4 tsp Garlic powder

3 TBSP Milk (more if needed to reach desired consistency) 

Salt and Pepper to taste

1/3 Cups minced celery

1/2 Cup minced onion

1/2 Cup finely chopped green bell pepper

1/2 Cup finely chopped red, yellow, or orange sweet bell pepper

2 TBSP fresh minced parsley OR 1 TBSP dried

Cook macaroni according to package directions. Drain, and immediately rinse under cold water until cool. Set aside in a colander to drain completely.

Meanwhile, combine the mayo, vinegar, garlic powder, milk, salt, and pepper. When the macaroni is cool, transfer to a large bowl. Mix in the vegetables and gradually fold in dressing, leaving about 1/4 cup for later. Refrigerate for at least 2 hours. Stir in the reserved dressing and sprinkle with parsley just before serving. 

Enjoy!

Chocolate Cherry Chunk Cookies

I wanted to get a little creative with the classic chocolate chip cookie. Nothing wrong with the original, but its fun to switch it up from time to time. Though I do not make these for myself, I am well aware of the tasty (and popular) flavor combination of cherries and chocolate. These cookies have two kinds of chocolate and dried cherries mixed into a (yep..more) chocolate dough. Despite being different from your every day chocolate chip cookie, these have gone over well both in the household and at work.

The recipe here does not include nuts but if you would like to add them in there its fine, but you may need to slightly reduce the amount of other add ins in the recipe so the cookie is not "overloaded". Yes, there is such a thing...

You will want to remove these from the oven when they are puffy and beginning to set, but still soft in the middle. The will harden up as they cool and you do not want to over bake these, or really any cookie, but these are easier to do so than others so be careful.

Chocolate Cherry Chunk Cookies


1 Cup unsalted butter, softened
1/2 Cup granulated sugar
2/3 Cup packed brown sugar
1 tsp Vanilla extract
2 Large eggs

2 Cups all-purpose flour
2/4 Cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 White chocolate baking bar, cut into small chucks
3/4 Cup EACH Semi-sweet chocolate chunks (or chips) & sweetened dried cherries

Preheat your oven to 350 degrees. In a large mixing bowl, beat the butter, sugars, and vanilla until light and creamy. Add eggs, one at a time, beating well after each.

Combine the flour, baking soda, cocoa powder, and salt; gradually beat into creamed mixture. You will need to take a break or two to scrape down the sides of the bowl and such. Stir in your chocolates and cherries.

Drop by heaping tablespoons onto a baking sheet lined with parchment paper or ungreased baking sheets. Flatten the tops slightly and gently with your fingers. Bake in  your preheated oven for about 11-12 minutes or until the cookies are set, but still soft in the middle. Let cool on baking sheet for about 2 minutes before removing to wire racks to cool completely.