Chipotle Jack Bacon Burgers

Chipotle Jack Bacon Burgers

With grilling season heating up, our family will probably be eating more than our fair share of juicy burgers and this is a great one. With cubes of Monterey Jack Cheese melting inside a thick ground beef patty which has been seasoned with spicy chipotle powder, these are some of the most flavorful burgers you will pull off the grill this season.

For each burger combine:

• 6 ounces lean ground beef
• 1 1/2 ounces monterey jack or pepper jack cheese, cut in 1 cm cubes
• pinch kosher salt 
• 1/8 tsp black pepper
• 1/2 tsp chipotle powder
• 1 clove roasted garlic, mashed into a paste (or 1/2 clove finely minced garlic)
• 2 tbsp hot sauce or 1 tbsp minced fresh jalapeno pepper (optional)

 
Form into patties and cook in a hot, lightly oiled cast iron pan or on a preheated grill until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls with:

• oil packed, sundried tomatoes
• crisp cooked smoky bacon
• baby lettuce leaves

Strawberry White Chocolate Buttercream Cake - our 800th recipe!

Strawberry White Chocolate Buttercream Cake

This is a big "pause" moment for me. Today marks the 800th recipe posted on Rock Recipes. Just writing that seems more than a little odd. On a quiet Saturday afternoon, as I write this recipe, I take a step back to ask the question, "Why the heck am I doing this anyway?". It is a good question and one I'm often asked, so I've stopped to consider what the real answer is.

Cooking and baking has always come naturally to me. As a child, I was transfixed by the possibilities that simple ingredients could be transformed into something greater than the sum of it's parts. The fact that only butter and flour could be transformed into puff pastry for example, was magic to me. How was that possible? The realization that the fusion of simple ingredients to create something much more amazing than its simple components was the catalyst that pushed me forward. In seeking the possibilities, I came quickly to realize that they were endless.

Endless possibility in anything that you are passionate about is what enriches your life and makes it better. Even in the early days of beginning to cook, I resisted repetition. Why have meatloaf for dinner every Tuesday when there were so many more possibilities ? I think ultimately, that is why I write this blog, to help illuminate the possibilities.Thanks to all who joined along the way. We haven't exhausted the possibilities yet.

To celebrate I've created this terrific layer cake. I always think this cake is even better the next day when the sugar from the frosting has made the berry chunks even more sweet and luscious.


Vanilla Cake

Sift together and set aside:

• 1 1/2 cups cake and pastry flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in

• 4 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.


Pour batter evenly into 2 well greased and floured 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners sugar)
• 2 cups butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.

Add

• 4 tsp vanilla extract
• Approximately 6 tbsp milk

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use you own judgement here. The vanilla extract can be adjusted to your own taste too.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier. Fold in:

• 2 cups diced fresh strawberries

Frost the middle and sides evenly with the frosting and chill the cake for several hours before adding the white chocolate ganache glaze.

White Chocolate Ganache Glaze

In a double boiler melt together

• 1 1/3 cups white chocolate chips( or 8 ounces chopped white chocolate)
• 1/4 cup whipping cream

Stir this mix constantly and get it off the heat as soon as the chocolate is melted. You do not want this mixture hot but just luke warm; as close to the melting point as possible. Let it cool down if it gets too hot.

Working as quickly as you can, ( a lazy susan is a big help if you have one) pour the ganache directly in the center of the cake, and then using an icing spatula spread it evenly over the top of the cake, letting it drip off the sides. Garnish with chopped white chocolate and fresh strawberries.

For butter and/or shortening based frostings like this, I do store the cake in the refrigerator but take it out at least an hour before serving to let the frosting warm up to room temperature. Cold frosting is too hard and letting the cake warm up allows this frosting to return to the creamy texture it is meant to have.

Cherry Cheesecake Scones

This is a sit-down scone. Grabbing one of these to eat in the car on the way to work just will not do; get a cup of coffee or brew a pot of tea, get comfortable and slowly enjoy what has to be one of the absolute best scones I've ever tried.

I've never seen a recipe for pr photo of cheesecake scones but when a reader mentioned them and asked how I would incorporate chunks of cheesecake into a buttery scone, I could not resist the temptation to invent a recipe. With some ripe juicy cherries in the fridge to provide a little extra inspiration, this recipe idea came to luscious life. How perfect would these be a a birthday brunch or other special weekend celebration?

You will need to prepare the cheesecake the previous day so you can freeze it overnight.

To prepare the cheesecake mix together:

One 8 ounce block cream cheese

1/3 cup sugar

2 tsp vanilla extract

1 egg

Pour into a parchment lined loaf pan. (I have some small silicone loaf pans that were perfect for this purpose)
Bake at 300 degrees F for about 25-30 minutes or until the center of the cheesecake is set. Cool completely before placing in the freezer overnight. Remove the parchment paper from the cheesecake and cut it into 1/2 inch cubes. Return the frozen cubes to the freezer until ready to add to the scone dough.

I start the scone dough in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:
3 cups flour

1/2 cup sugar
6 tsp baking powder
½ tsp salt

Cut in:

¾ cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:

6 ounces good quality chopped white chocolate

Mix together:

2 tbsp lemon juice
2 tsp vanilla extract
1 cup plus 2 tbsp milk

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, fold in:

1 1/2 cups pitted cherries
the frozen cheesecake cubes

Frozen cherries work well too because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 12 large scones.

Rapunzel Tower Cupcakes

My daughter really, really LOVES the movie "Tangled".

She owns all the dolls, sings all the songs, quotes all the lines,

and can tell you who does the voice of every character.

When "Beauty and the Beast 3D" came to theaters, she HAD to see it...

because there was a new "Tangled" short before the movie.

We just celebrated her birthday, and you can guess what theme she chose.

I created these Rapunzel tower cupcakes for her party.

I was inspired by these cupcakes at Confessions of a Cookbook Queen.

 Want to make some too?

What you will need:

Flat bottom ice cream cups

Sugar cones

Your favorite cupcake recipe

White and purple candy melts

Yellow, green and pink frosting

Yellow moldable candies (Laffy Taffy or Starburst work great)

Directions:

Mix up your cupcake batter.

Place the flat bottomed cups in a muffin tin.

Fill the cups only 1/2 full with batter (this is important!).

Bake as your recipe directs.

 

Melt your candy melts on 50% power in the microwave,

stirring at 30 second intervals until smooth.

(I used mostly white, with a few purple thrown in to make lavender.)

Use a pastry brush to coat the outside of each sugar cone.

 

Place the cones on a sheet of wax paper and let dry.

(I forgot to take a photo of this next part.)

Pipe yellow frosting on top of the cupcakes,

making sure to cover the entire top, all the way out to the edge.

Place a sugar cone on top of each cupcake, pressing down into the frosting.

Pipe some green leaves on your tower (Wilton tip #67).

Add a few pink flowers among the leaves (Wilton tip #16).

Microwave your yellow candies for 5-10 seconds.

Flatten them with a rolling pin and cut out window shapes.

Put a little frosting on the back of each window, and attach them to your towers.

Since we had to transport these cupcakes to the party,

my husband created a custom cupcake carrier (similar to this one) 

using a thick cardboard box.

Best. Birthday. EVER!

I link up at these fun weekly parties.

This post was featured!

Toffee Crunch Candy

This is a favorite recipe from childhood that I was reminded of the other day. I mostly make it around Christmas time as a seasonal treat at our house. I sometimes crush it and serve it as a garnish for chocolate glazed cupcakes or add small chunks to a chocolate biscuit cake. We like to dunk it in plain melted chocolate for a homemade version of one of my favorite candy bars too.

2 cups sugar

1/2 cup dark corn syrup

1/2 cup water

1 1/2 tbsp baking soda

You will need to make this in a large pot because the foaming action of the baking soda needs plenty of room. I use a 4 quart dutch oven. Remember that this is candy making and high temperatures are required so exercise caution. The hot candy mixture can burn your skin very quickly if you come into contact with it, so it's best to do this one with the kids well clear of the kitchen.

Prepare a 13x9 inch baking dish by lining it with lightly greased aluminum foil. Alternatively a baking sheet with a silicone liner can also be used to pour the hot candy onto.

Bring the sugar, corn syrup and water to a boil over medium heat and continue to boil without stirring until the mixture reaches 300 degrees F (hard crack stage) on a candy thermometer. Do NOT leave this mixture as it boils because it can burn very, very quickly when it reaches the proper temperature. If you do not have a candy thermometer, drop a teaspoon of the mixture into ice water to test it. If the mix hardens immediately to a brittle glass like, hard candy consistently it is ready to add the baking soda.

Remove the pot form the heat and working at hands length for safety ( a lot of hot steam will rise from the pot when the soda is added) quickly whisk in the baking soda and immediately pour it into the prepared pan.

Let it cool completely before breaking or cutting into individual pieces and serving. This candy is very susceptible to humidity, so as soon as it cools completely, store it in an airtight container or Ziploc bags to preserve it's crunchy, melt-in-you-mouth texture.

Midnight Mint Chocolate Cake

Midnight Mint Chocolate Cake

I recently asked our followers over on our rapidly growing Facebook Page (Like our page Here) to suggest a new flavor combination for a layer cake and they came up with some very interesting ideas, more of which I may try later. One very obvious combination several commenters and emailers suggested was chocolate mint and I suddenly realized I had never tried this flavor in a cake since I was a kid, experimenting in the kitchen. So as a return to my experimental youth, I decided a chocolate mint cake it would be and this was an utterly delicious success. If you are a chocolate mint lover, this is going to be one dangerous cake to have around...irresistible!

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk (milk plus 1 tbsp lemon juice or vinegar)
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 8 or 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack.

When completely cooled, split the two layers horizontally with a serrated bread knife to make 4 layers.

Mint Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners sugar)
• 1 cup vegetable shortening
• 1 cup butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter and shortening break up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter or shortening lumps in your frosting.

Add

• 1 tbsp mint extract (NOT artificial mint flavoring)
• Approximately 6 tbsp milk

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use you own judgement here. The mint extract can be adjusted to your own taste. Add more if you want a more intense mint flavor.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

Frost the middle and sides evenly with the frosting and chill the cake for several hours before adding the chocolate ganache glaze.

Chocolate Ganache Glaze

In a double boiler melt together

• 1 cup semi-sweet chocolate chips
• 1/4 cup whipping cream
• 2 tsp mint extract

Stir this mix constantly and get it off the heat as soon as the chocolate is melted. You do not want this mixture hot but just luke warm; as close to the melting point as possible. Let it cool down if it gets too hot.

Working as quickly as you can, ( a lazy susan is a big help if you have one) pour the ganache directly in the center of the cake, and then using an icing spatula spread it evenly over the top of the cake, letting it drip off the sides.

For butter and/or shortening based frostings like this, I do store the cake in the refrigerator but take it out at least an hour before serving to let the frosting warm up to room temperature. Cold frosting is too hard and letting the cake warm up allows this frosting to return to the creamy texture it is meant to have.

Puzzle Piece Cake

I recently shared this Puzzle Piece Cake tutorial at 30 Days
for Autism Awareness Month.

Puzzle pieces are often used as the symbol for Autism Awareness.

So, I decorated this cake with edible puzzle pieces in primary colors.

 
Let me show you how easy it was to make!

Start with a silicone mold like this one.

Melt some vanilla candy coating or candy melts,
and add food coloring.

Put your candy coating in a decorating bag and snip off the tip. 
Squeeze the chocolate into the mold, just covering the bottom of each cavity.

Let them set up, then gently push on the back of the mold to pop the puzzle pieces out.

Arrange them around the sides of your cake, and put a few on the top.

You could also color your cake layers to match the puzzle pieces. :0)

"Motherhood is about raising and celebrating the child you have, not the child you thought you would have. It's about understanding that he is exactly the person he is supposed to be. And that, if you're lucky, he just might be the teacher who turns you into the person you are supposed to be."
- Joan Ryan

If you would like to learn a little about our autism story,

you can read about it here and here.

 I link up at these weekly parties.

Honey Dijon Chicken Salad with Brie and Walnuts

Honey Dijon Chicken Salad with Brie and Walnuts

One of my favorite ways to turn a great healthy salad into a full and satisfying workday dinner, especially during grilling season is to add something tasty off the grill to an interesting mix of salad ingredients for a delicious mix of tastes and textures. This one was particularly good when we added Honey dijon chicken to a terrific salad that included ripe fruit, creamy brie and crunchy toasted walnuts; a fantastic mix and one I'll definitely be making again.

Mix together:

• 3 tbsp dijon mustard
• 3 tbsp lemon juice
• pinch salt
• pinch pepper

Brush this marinade on

• 4 boneless chicken breasts

Let marinate in the fridge for a 1/2 hour.

Honey-Dijon Glaze

• 1/4 cup honey
• 4 tbsp dijon mustard
• 2 tbsp rice wine vinegar
• 1 tbsp freshly grated ginger
• pinch salt
• 1/2 cup chicken stock

Simmer together in a small saucepan before thickening with a slurry of 1 rounded teaspoon of corn starch dissolved in 3 or 4 tbsp water. Simmer for only about a minute after adding the thickening. Stirring constantly.

Grill the chicken until fully cooked, brushing it with the glaze in the last few minutes of cooking time. Serve remaining glaze over the chicken. Slice the cooked chicken and serve it n a salad composed of

• Baby salad greens
• Red onion
• Brie Cheese
• Sliced pears
• Sliced oranges
• Lightly toasted walnuts

The Best Chocolate Chip Muffins

The Best Chocolate Chip Muffins

I like a good muffin top. No, I don't have to call in Newman from Seinfeld to dispose of the muffin stumps, I like those too but to me, a perfect chocolate chip muffin should have a crunchy top and a perfectly baked interior that isn't dry but is just a little denser than cake. I'm not really partial to muffins that are too cake-like in texture; as a morning food it should be a little heartier than a tender cake. This recipe gets the balance just right.

The batter here will be somewhat lumpy but don't let that bother you; it is as it should be. I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins to create a sweet glossy crust but this step is of course, optional. These will make a great start to your weekend brunch!

Makes one dozen large muffins.

Sift together and set aside:

• 2 1/2 cups flour
• 3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

• 2 eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract

Mix together in a measuring cup with a spout:

• 1/4 cup melted butter
• 1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

• 1 1/2 cups semi-sweet chocolate chips

Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.

Bake in a preheated 400 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

The Best Chocolate Chip Muffins

Pastry Pears with Caramel Sauce

 

Pears are Spouse's favorite fruit and desserts made with them are irresistible to her. I had a leftover pastry on hand the other day so I decided to try this cute dessert just for her, which is like a pear pie with caramel sauce. She is normally quite restrained when it comes to desserts, eating only small servings, but this one she scarfed down to the last crumb!

A perfect showy dessert for dinner parties or just a terrific homemade treat after Sunday dinner.

Pastry for 4 - 6 pears

Butter Pastry

1 cup very cold butter cut in small cubes
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/3 to 1/2 cup ice water + 2tbsp white vinegar added (Only enough liquid to make a dough form.)
1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 4 to 6 balls, flatten and wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out into circles large enough to wrap around the pears.

Caramel Sauce

2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.

Prepare the pears by mixing together:

1/2 cup brown sugar

1/2 tsp cinnamon

Using a melon baller, remove the cores up to the neck of the pears. Stuff the holes with the cinnamon sugar. Place pears on each rolled out pastry circle and bring the edges up to wrap around the pear. You can cut triangle shaped sections out of the circle of pastry if you feel it is overlapping too much and becoming too thick. Pinch the pastry together to seal it and smooth the seams out with your thumb. Cut leaf shapes out of dough scraps and score a leaf pattern into the surface with the tip of a sharp knife. Attach the leaf to the stem of the pear by wetting the back of the leaf with a few drops of water and pressing it onto the surface of the pear.

Chill the prepared pears for a half hour before baking in a preheated 375 degree F oven on a parchment lined baking sheet for about 25- 30 minutes or until golden brown. Serve warm with caramel sauce.

Mango Sesame Coleslaw

Mango Sesame Coleslaw

As the weather finally improves in my neck of the woods, my thoughts turn to grilling season with eager anticipation of barbecued chicken, grilled fish, chops and steaks. Although I am a major carnivore at heart, I do like to balance all that grilled meat with beautiful, colorful and healthy salads and vegetable side dishes to brighten up our summertime dinner plates.

I am a big fan of adding fruit to salads, and it has always been an easy, tasty and very successful way of getting the kids (and me) to eat lots of vegetables. Some beautiful ripe mangoes on sale at the local market this week were the inspiration for this simple, sweet and slightly spicy salad. I know it will return more than once at family dinners this summer.

The salad consists of:

• 2 cups chopped savoy or Napa cabbage
• 1/2 large red pepper sliced
• 1 large mango, sliced

For the dressing 

• 4 tbsp rice wine vinegar
• 1/4 cup peanut oil
• 2 tbsp brown sugar
• 1/4 to 1/2 tsp chili flakes 
• 1 tsp freshly grated ginger root
• pinch salt
• 1/4 tsp ground pepper
• 1/2 tsp toasted sesame oil (or to taste)

Shake all the dressing ingredients together in a covered bottle and pour over the salad ingredients. Toss together well and serve with a garnish of toasted sesame seeds.