Polynesian Turkey Meatballs ~ And Family Dinner

I do it too...flip through magazines for recipe ideas.  I was inspired to make this dish by a recipe I recently found in a magazine which was promoting Dole canned pineapple and Minute rice.  Just mention pineapple in a recipe and you've got my attention!  I've "doctored" the original recipe quite a bit, and I feel you'll find it really easy and delicious for a weeknight meal.

The magazine recipe called for brown rice in the meatballs.  I'm generally not a fan of brown rice, so I used instant white rice and it worked great!  In hindsight, using brown rice inside the meatballs would have probably been fine with me...now you know you can use either!

You should always read a recipe thoroughly before starting; but I suggest you really read this one first, because a few of the ingredients are divided.

                 Take Them To The Islands In The Middle Of The Week...

             
                                  And You'll Have A Happy Family!

                            
Makes approx. 16 ea. 2" meatballs - about 6 to 8 servings

Ingredients

• Non-stick cooking spray
• 1 pkg. 20 oz. ground turkey
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 2 c. instant white or brown rice, uncooked
• 1 ea. 20 oz. can crushed pineapple in juice, drained & divided (juice reserved)
• 1 c. green onion, thinly sliced (tops & all), divided
• 1/2 c. teriyaki sauce, divided
• 1 egg, slightly beaten
• 1/4 c. orange marmalade
• 1 ea. 20 oz. can  pineapple chunks in juice, drained (juice reserved)
• 1/4 c. seeded & chopped plum or roma tomato (for garnish)

Directions

1. Preheat the oven to 350º.
2. Spray a foil-lined baking sheet that has sides with the non-stick cooking spray.
3. In a large bowl, mix the turkey, salt, black pepper, ginger, nutmeg, rice, 1/2 c. (drained) crushed pineapple, 1/2 c. green onion, 1/4 c. teriyaki sauce and egg.  
4. Using your hands, shape the turkey mixture into approximately 2" balls, being careful not to over handle. 
5. Place the meatballs on the baking sheet and bake approximately 25 minutes, or until done.
6. While the meatballs are baking, make the sauce:  In a medium saucepan, combine the remaining crushed pineapple and reserved juice, the rest of the teriyaki sauce and the orange marmalade.  Heat to boiling and reduce the heat to simmer.  Add the (drained) pineapple chunks and cook uncovered approximately 3 to 4 minutes.  Stir in 1/4 c. green onion.
7. On a serving dish, place the meatballs over hot-cooked rice and top with the sauce.  In a small microwave-proof bowl, heat the juice from the pineapple chunks in the microwave on high for about 10 seconds, or until warm, and pour over the dish.  
8. Garnish with the remaining green onion and tomato.

Tips

• The original recipe suggested ground turkey or chicken.  I've not made this with the ground chicken.
• I confess I used a heavy-duty mixer for the meatballs and gently combined, but the consensus is that hand mixing creates lighter meatballs.  I was happy with the results using a mixer; but whatever your choice, just don't over process.
• Running cool water for your hands helps while shaping the meatballs.
• For even more flavor, you can try browning the meatballs in a little oil on the stove top before baking and adjusting the oven time as necessary.  I would have tried this if I'd thought of it before I started; but I was still pleased with the final results of just baking.  Also, you can save time and calories by not browning first on the stove top.

Your family will love a taste of the islands in the middle of the week, and you'll enjoy how easy it is to take them there!

Printable Recipe

Black Forest Cherry Trifle

This time it was my son's birthday; and since I'd made three cakes in a row,  I thought I'd keep it easy and also "change it up" a bit.  Because my son loves cherries, I thought I'd do a twist on the black forest cherry cake I'd made for him in the past and make a dessert everyone loves...trifle!

After the birthday dinner, everyone was trying to guess what dessert would be...

                                              It's Not A Cake...

                                       It's Not A Pie...It's Trifle!

Approximately 12 servings

Ingredients

The Cake

(The cake layer is adapted from the Farm Journal Home-Made Ice Cream and Cake Cookbook: Brown Mountain Cake)

• 1 c. soft butter
• 2 c. granulated white sugar
• 3 eggs (room temperature)
• 3 c. sifted flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 TB cocoa
• 1 c. buttermilk (for the buttermilk blend substitute, see my Morning Muffins w/Bran & Raspberries)
• 1 tsp. pure vanilla extract
• 1/2 c. warm water
• Non-stick baking spray

The Cherry Filling

• 2 ea. 21 oz. cans red tart cherry pie filling (I like Kroger's extra cherry w/no high fructose corn syrup)
• 3 TB brandy (or 1 1/2 tsp. brandy extract)

The Whipped Cream

• 1 1/2 pints (3 c.) whipping cream
• 1/2 c. powdered sugar

The Garnish

• 1/4 c. semi-sweet chocolate, grated (you'll use about 1 TB)

Make Sure I Get A Little of Everything!

Directions

First Things First...Chill the bowl for the whipping cream.

The Cake

1. Preheat the oven to 350º.
2. Cream the butter and sugar until light and fluffy.  Scrape the bowl.  
3. Beat in the eggs, one at a time.  Scrape the bowl again.
4. Sift together the flour, baking soda, salt and cocoa.
5. Add the dry ingredients alternately with the buttermilk to the creamed mixture.  Scrape the bowl.
6. Stir in the vanilla and warm water.
7. Spray a 13"x9"x2" baking pan with the non-stick baking spray.
8. Pour the batter into the pan and bake* for about 45 minutes, or until the cake springs back when lightly touched with the finger and a toothpick comes out clean. (The cake will pull slightly away from the edges of the pan.)
9. Cool on a cake rack.

*While the cake is baking, prepare the cherry filling and the whipped cream:

The Cherry Filling

• Mix the brandy with the cherry pie filling.  Set aside in the refrigerator.

The Whipped Cream

• In the chilled bowl, whip the cream and powdered sugar until stiff peaks form and the mixture holds its shape.  Set aside in the refrigerator.

The Assembly

This makes enough for a large trifle.  I used a medium-size trifle bowl which measured 7 1/2" x 4 1/4", and I had enough left over for one extra layer of trifle (which went home with the birthday guy!). The proportions offered on the layering are for a trifle bowl similar in size to the one I used.

1. Cut the cake into about 2" chunks.
2. For the first layer: Fill the bottom of the bowl with one layer of the cake chunks.  Spread about 1 c. of the cherry filling over the cake.  Spread about 2 c. of the whipped cream over the cherry filling.
3. For the second layer: Repeat the above: cake, cherry filling and whipped cream, but use about 1 1/4 c.  of the cherry filling and about 2 1/2 c. of the whipped cream.  Sprinkle the top with about 1 TB of the grated chocolate.  Refrigerate until ready to serve.

Enjoy all the jaw-dropping raves as your trifle makes it's grand entrance!

Printable Recipe

Strawberries In Rose Cake with Lemon Glaze

Roses were my dear mother's favorite flower...I suppose that's why I was so drawn to the rose-pattern pan I used for this cake.  My daughter loves strawberry desserts; and for her birthday this past week, I chose a strawberry-yogurt cake to make in the rose cake pan which I had received as a gift from her.

When I was a little girl, I loved to sew, especially by hand.  I once drew Humpty Dumpty On A Wall on a cloth and slip-stitched the design.  I never took up needlepoint or embroidery, though I'm sure I would have enjoyed it. My grandmother left me the little tablecloth which I used as a backdrop for this cake photo shoot.  It probably served as a foyer table cover, or something similar...I just adore the detail. 

My family loved this moist, dense cake; and I know you and yours will enjoy it also...
 
                                         From My Recipe Garden

Brownie Sandwich-Cookie Cake with Nutella/Peanut-Butter Filling ~ A Tribute to Oreo Cookie's 100th Anniversary ~

I've become pretty lazy over the years with my cake decorating and that's why I love cake pans with patterns...it's like having an instantly decorated cake without the effort!  When I first saw the sandwich-cookie pans in a Williams-Sonoma catalog a couple of years ago, I told my daughter that was a gift I'd love to receive.

I made my first sandwich-cookie cake using the chocolate cake recipe that came with the pans, and it was very good.  The next time I used these pans, I made vanilla cake layers, but the chocolate layers show the detail better.  I do love the versatility of the cake made with these pans...you can fill the cake with ice cream if you like (directions come with the pans), but I've not tried that yet.  Outside of a little effort required in releasing the layers from the pans, you'll find this cake really easy to make.

In tribute of the Oreo Cookie's 100th Anniversary this past week,  I chose to make this sandwich-cookie cake for my son-in-law's birthday, also this past week, adapting my recipe for Fudgy, Classic Brownies.  Because he loves just about anything with peanut butter, I developed a Nutella/peanut-butter filling.  The filling is rich, but not as heavy as a typical peanut-butter frosting. Ideally, make the cake the day before and cool in the pans overnight for a better release.

                         This Cake Is Sandwiched with Plenty of Filling!

                              
Approximately 10-12 servings

Ingredients

The Cake Layers

Required:  Two each sandwich-cookie cake pans*. The ones I have from Williams-Sonoma measure about 8 3/4" ea.  If you use regular cake pans, I would recommend 8" pans for this recipe.

• butter-flavored cooking spray for greasing pans
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4/ea. 1 oz. squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract

The Filling

• 1 lb. powdered sugar
• 1/2 c. (1 stick) butter, room temperature, cut into large cubes
• 1/2 c. Nutella
• 1/2 c. creamy peanut butter
• 1/4 tsp. kosher salt
• 1/2 c. evaporated milk
• 2 tsp. pure vanilla extract

Directions

The Cake Layers

1. Preheat the oven to 325º.  
2. Spray the pans very well with the butter-flavored cooking spray, making sure to thoroughly coat the details and crevices, especially the sides.
3. Beat the eggs until light (don't overbeat or the crust will separate from the cake), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Immediately mix thoroughly into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Divide the batter equally between the pans.  (To achieve equal distribution, I weigh the pans with the batter in them.)  Spread the batter as evenly as possible.
7. Bake for about 25 minutes. The tops will appear crusty, but the insides should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool in the pans ideally overnight. The layers will settle a little in the middle.
9. To release the cakes from the pans, very carefully run a sharp, very thin-bladed knife around each groove on the sides of the pans.  Hold each pan over a plate and give a good, if not a hard, tap. (Releasing the cake from the pans requires some patience, but the end results are well worth the effort!)  Handle with care, so the cake doesn't crack, but if a little separates, just press it back with your hands.

The Filling

Beat well the powdered sugar with the butter, Nutella, peanut butter and kosher salt.  Add the evaporated milk and vanilla and beat until creamy.

Completing The Sandwich-Cookie Cake

Very carefully transfer one layer of the cake with the printed side down onto a cake platter.  Spread the first layer with all of the filling, but not all the way to the edge (about 1/4" from the edge).  Carefully place the second layer with the printed side facing up on top of the filling.  (The filling will spread further after you place the second layer on top of it.)

So, Happy Birthday Oreo Cookie Sandwich and Happy Birthday to my favorite son-in-law!  Enjoy!

                                     Yes, We Just Dug Right In!

Printable Recipe

*Update 5/20/16:  These pans are no longer available at Williams-Sonoma; however, you may find them on eBay or Amazon.  You can also try regular 8" cake pans.

Disclosure:  I have not been compensated by, nor communicated with, Williams-Sonoma in any respect regarding endorsement. Their sandwich-cookie cake pan set simply happens to be the set I have.

Orange Layer Cake with White Chocolate Frosting and Shavings

There is nothing like a family get-together and this past weekend we had one in celebration of my big brother's birthday!  I wanted to do something extra special for him as he is an extra-special guy!  I don't know why, but it struck me that I'd love to do an orange cake with white chocolate frosting and white chocolate shavings.   My frosting recipe was inspired by the new Philadelphia Indulgence White Chocolate Cream Cheese Spread, which I discovered when recently grocery shopping.  You'll find my method of making the chocolate shavings or curls really easy once you've done it.  Children of all ages just seemed to love this cake and I'm delighted to share it with you!

                                   A Really Sweet Way To Celebrate!

I adapted the recipe for the layers to orange cake layers (from Lucy M. Clark's 1-2-3-4 Cake in her Delightfully Southern Cookbook).

Ingredients

The 3-Layer Cake

• Non-stick baking spray for pans
• 1 c. butter (2 sticks)
• 2 c. sugar
• 4 eggs
• 3 c. all-purpose plain flour, sifted
• 1/2 tsp. salt
• 3 tsp. baking powder
• 1 c. milk
• 1 tsp. pure vanilla extract
• 1 tsp. orange extract
• 1/4 c. unsweetened orange juice w/pulp
• 1 TB orange zest

The Frosting

• 2 lbs. powdered sugar
• 1/2 c. butter (1 stick), room temperature, cut into large cubes
• 8 oz. tub Philadelphia Indulgence White Chocolate Cream Cheese Spread
• 1/4 c. + l TB evaporated milk
•  2 tsp. pure vanilla extract
• 1 (6 oz) pkg. premium white chocolate baking squares (for shavings garnish on frosting)--optional
• 2 tsp. orange zest (for garnish on frosting)

                             Any Way You Look At It...It's Delicious!
                           

Directions

First Things First...The Shavings

1. Though you only need about 4 oz. of chocolate, to simplify the process, melt the whole pkg. of white chocolate in a 1 qt. microwave-proof bowl for 30 seconds on high.  Stir and melt again for 30 seconds on high.  Stir until all the chocolate is melted.  
2. Pour onto a parchment-lined small shallow pan, forming about a 1/4" layer with a spatula.  Refrigerate about 25 minutes, or until soft set...watch carefully so the chocolate does not get completely hard.  It should be somewhat giving when lightly pressed with your finger, without sticking to your finger. 
3. Carefully turn the chocolate onto a parchment-lined cutting board.  Working close to a counter edge, run a vegetable peeler just deep enough to make about 1" shavings that will hold.  Flip your chocolate as necessary to make more shavings. (You can use this same process to make curls...just form curls from about 1" strips with the vegetable peeler as you run it across the chocolate.)
4. Let the shavings harden on the counter before you use.  If you have extra shavings, you can store them in the refrigerator in an air-tight, plastic container.  Store extra chocolate block in the fridge or pantry in an air-tight plastic container or bag.

The Cake

1. Preheat the oven to 350º.
2. Spray 3 ea.  9" cake pans with the non-stick baking spray.
3. Beat the butter and sugar until light and fluffy, then scrape the bowl.
4. Add the eggs one at a time, mixing after each just until the egg color disappears and scrape the bowl again.
5. Sift the flour with the salt and baking powder.
6. Mix the vanilla with the milk.
7. Add the dry ingredients alternately with the milk and vanilla mixture.
8. Mix the orange extract with the orange juice and add to the batter.
9. Stir the orange zest into the batter.  Scrape the bowl and give the batter one last quick mix.
10. Pour the batter equally between the pans. (To achieve this, I weigh each pan with the batter and divide the batter as necessary until each filled pan weighs as close as possible to the same weight.)
11. Bake about 25 minutes, or until light-golden brown and the layers spring back when lightly touched with the finger and a toothpick comes out clean.
12. Cool in the pans about 30 minutes, then carefully turn out onto racks to finish cooling.

The Frosting

1. If you have one, add a mixer shield to your mixer to avoid the powdered sugar flying.
2. Beat the powdered sugar well with the butter, then beat in the white chocolate spread.
3. Add the evaporated milk and vanilla and mix well.
4. Divide and spread the icing between the layers, saving a good amount to frost the top and sides. (Do a thin layer of frosting initially on the outside and let set to avoid crumbs showing through the icing.)
5. Finish icing the cake, then sprinkle the top and sides with the orange zest.  Randomly press, very lightly and with care, the white chocolate shavings into the frosting. Decorate the plate by placing any smaller extra shavings around the bottom of the cake.

Carefully guard your cake, as tempted hands will try to steal the chocolate shavings off your creation!  Enjoy!

                                May I Have Another Piece, Please!

 

Printable Recipe

Chewy, Crunchy Oatmeal Cookies with Dark Chocolate, Cherries and Toasted Almonds

Say you're my everything and I plan to keep you around a while with these delicious and healthy oatmeal cookies!  Loaded with cherries, almonds and dark chocolate, they'll devour every morsel of these thick, chewy and crunchy delights!  Surprise them with a couple for breakfast in bed on Valentine's...they'll feel so pampered!

                                         Dessert For Breakfast!
                                 

                              
                                    Better Than a Five-Star Hotel!

Approx. 32 large cookies

Ingredients

• 1 c. packed light-brown sugar
• 1/2 c. granulated white sugar
• 3/4 c. butter, cut into large chunks
• 1/4 c. water
• 1 egg, room temperature
• 1 tsp. pure vanilla extract
• 3 c. old fashioned rolled oats
• 1 c. unsifted all-purposed flour 
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 c. unsalted, dry-toasted, slivered almonds (available at Trader Joe's in an 8 oz. pkg.), coarsely chopped
• 1 c. tart, dried cherries--broke apart with your fingers (can substitute dried cranberries)
• 10 oz. bag dark chocolate morsels (1 c. for batter and remainder for drizzle)

Directions

1. Preheat oven to 350º.
2. Line a couple of cookie sheets with parchment paper.
3. Beat the sugars and butter well and scrape the bowl.
4. Add the water, egg and vanilla and mix well; scrape the bowl again.
5. In a separate bowl, using a whisk or fork, combine well the oats, flour, baking soda, salt and spices.
6. Add the almonds, cherries and 1 c. of the chocolate morsels to the dry mixture and stir well with a wooden spoon or spatula.
7. Incorporate well the dry mixture with the fruit, nuts and chocolate into the wet mixture...you can use your electric mixer on a low speed. 
8. Using an ice cream scoop, drop the batter onto the parchment-lined cookie sheets, about two inches apart each scoop.
9. Bake approximately 16-18 minutes or until light-golden brown.
10. Let stand on the pans about one minute.  Carefully slide the whole sheets of parchment paper with the cookies onto racks to cool.  Once cooled, carefully place the paper with the cookies back onto the cookie sheets.
11. Melt the remaining chocolate morsels in a microwave-safe bowl for about 45 seconds on medium-high (70%) power.  Stir well.  If not completely melted, return the chocolate to the microwave for another 10 to 15 seconds and stir well again.  Working quickly, use a whisk to drizzle the melted chocolate onto the cookies.  
12. To set the chocolate, freeze the cookies on the cookie sheets for about 15 minutes or refrigerate them for about 30-45 minutes.  Store in an air-tight container.

Share your love on Valentine's with these scrumptious cookies, and you'll get lots of hugs and kisses for sure!  Enjoy!

 P. S.
                                           You're My Everything...

                                                  Forever!

Printable Recipe