Pepper Jack + Jalapeno Corn Muffins

Why both Pepper Jack Cheese + Jalapenos? The better question is Why not?! I love cheddar corn muffins and I love jalapeno corn muffins...and I figured why not just jazz them up with a spicy cheese and some heat?

Preheat oven 425 degrees. Grease a muffin tin and set aside.

In a large bowl, combine 1 1/2 cups of flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1 1/2 cups of shredded pepper jack cheese.

When you grate the cheese try to grate them into small strands instead of the larger ones. Combine together to keep the cheese from clumping together.

In a second bowl- combine 1/3 cup melted butter, 2 large eggs, and 3/4 cup of half and half. Mix together, and then add 1/2 cup rinsed frozen corn kernels (rinse with water and pat them dry before combining), and 1 minced jalapeno pepper.

Use 1/2 of another jalapeno and make little rings, this way when people gravitate towards the corn muffins they can see the jalapeno peppers in case they don't handle spice very well.

Pour the wet mixture into the large bowl with the dry ingredients. Fold together, and do not over mix--combine until just moistened. The batter will be thick.

Spoon into the muffin cups, and bake for 18-20 minutes.

These would go great with a big bowl of chili...yum...

Fiery Mac + Cheese

I heart Macaroni + Cheese. While I have never actually submitted my recipe to any sort of competition, I do claim that this is my award winning recipe, so use in good care. I have been making this for a few years, and hardly ever change the recipe for improvement....it is sooo delicious. There are hardly ever any left overs either. Creamy, Baked Macaroni + Cheese...with a fiery bite of course. ;)

Preheat the oven to 350 degrees F

Grate 1 1/2 cups each of Cheddar, Parmesan, Fontina and Gruyere Cheese and toss in a bowl to mix them up. Set aside.

I believe proper trained chefs call this a “bechamel sauce", but I just call it the goodness.

Melt 4 tablespoons of butter over low heat.

Once melted, add 4 tablespoons of flour and whisk to combine.

Let cook together for a few minutes, and then increase the heat to medium and add 2 cups of half and half. (when in a pinch I didn't have any, I have used milk to substitute and it comes out almost as delicious) Stir frequently until thickened, for about 5 more minutes. Take the pot off the heat and season with kosher salt, pepper, 1/2 tablespoon of red pepper flakes, and 1 1/2 tablespoons of the chili paste. Stir in 1 cup of grated Parmesan Romano cheese, cover and set it aside.

Bring a pot of water to a boil and add 1lb of elbow boodles. Add salt to the water of course, and cook for 5 minutes, until the noodles are ALMOST al dente. (slightly undercooked).

Drain and return the noodles to the pot, add in 2 tablespoons of butter and 1 tablespoon of minced garlic.

Stir in the goodness from the pot that was set aside and stir to combine. (you can feast on a little bit at this point too, it is so creamy and delish you can easily serve it as a quick mac + cheese from this point without baking it).

Grease up your bakeware with butter, I was making this for a party so I had these adorable orange and black ramekins that were just enough for a crowd of 18. Place 1/3 of the macaroni on the bottom of your baking dish, and sprinkle the four cheese mixture on top. Add another layer of the macaroni and another layer of the cheese on top. On the top layer (should be cheese) sprinkle some bread crumbs on top, and some extra Parmesan cheese for good measure.

This is a spicy dish, so go ahead and sprinkle some more of those crushed red pepper flakes on top if you can stand the heat. Bake for about 35-40 minutes, until cheese is bubbly and hot and the top is golden brown.

Happy Halloween!

Halloween is now officially over. Sigh. I dressed as Sookie Stackhouse from True Blood and brought my pops with me to the "Spooktacular" party. They were a big hit, and I'm glad I get to take a break from them. Well, at least for a week or two, until the next holiday....

More Cake Pops

Just making a batch for the Spooktacular Party tomorrow...these new were wolves are my new favorites! I've made 50 Pops...that should be enough.... Two Parties, one batch each. Happy Halloween!

My Taste Tester

Nothing goes on this blog without being tested my my worst critic. She has such a delicate pallete.

Baked Churro Bites with a Spicy Honey Drizzle

I have been craving churros since I had them for dessert last saturday with Ruthanna + Laura, and wanted to try and make baked churros so I wouldn't feel so guilty eating them. Although..... with the amount of butter I used, it doesn't really make a difference. And I wanted to do something different than just a chocolate dipping sauce, so I thought honey would go deliciously with the churros.

Bring 1 cup water, 1 stick of butter, 1 teaspoon salt and 1 teaspoon sugar to a boil.

Turn heat to low and add 1 cup of flour, stir with a spoon until combined.

Remove from pot and place in bowl.

Add 5 eggs, one at a time and mix thouroughly before adding each one.

This will tire your arm out, but hang in there because it's worth it in the end! Let stand for about five minutes. Cover a cookie sheet with parchment paper and drop dough, leaving two inches apart.

Bake for 30 minutes, until golden.

Reduce oven to 200 degrees. Melt one stick of butter. Mix 1 cup of sugar and 1 1/2 tablespoons of cinnamon in a separate bowl.

Now the fun part. Once the puffs are cool enough to touch, dunk one at a time into the butter.

Now roll it around in the cinnamon sugar mix and get a good heavy coating on there.

Poke a hole on the bottom with a knife.

Return the coated bites onto the cookie sheet, and place in oven until crisp. Roughly 2 hours.

While the Churro Bites are baking and smelling delish, mix 1 cup of honey with 1 teaspoon cayenne pepper. I placed in a microwave for about 30 seconds on high to thin the honey.

Once the bites come out of the oven, drizzle honey mixture ontop of the Churro Bites.

swoon.

Spicy Slow Roasted Tomatoes

oh, drool....The smell of slow roasted tomatoes will draw the attention of your cute neighbors...well...they're not magic so, not really. But anyone with a good nose will at least be pleased with the aromatic effects of these tomatoes, not to mention the taste when they bite into one! You can use these with almost anything: a pannini, sandwiches, use as a side dish, an appetizer with sliced mozzarella, toast + slice a baguette and serve the tomatoes on top, use a blender and cut the tomatoes with a bit of red wine for a tomato sauce...the list is endless. I was so enamored with them that I ate most of them right off the pan, but hopefully others will show more reserve.

preheat your oven to 275 degrees. slice 12-15 tomatoes (plum tomatoes or the Campari tomatoes) in half lengthwise and de-seed them. place in large bowl.

Add 3 tablespoons GOOD virgin olive oil, 1 tablespoon GOOD balsamic vinegar, 1 tablespoon of sugar to help draw out the sweetness of the tomatoes, 1 tablespoon kosher salt and pepper to taste. I added about a teaspoon of dried thyme and red pepper flakes too to give the tomatoes a nice spicy flavor.

Roast them for 3 hours on a baking sheet....

drool...

slice some fresh basil and drizzle on top, add salt + pepper to your taste.