Friday, October 18, 2013

White Chocolate Toffee Chip Frosting

Here's a nice frosting for your cupcakes...I got the idea after I saw a recipe for "2 Ingredient White Chocolate Buttercream" on the Cookies & Cups blog.  Imagine...white chocolate chips and butter turn into a rich, decadent icing!  I added ricotta, vanilla and English toffee bits for this one.

Makes about 3 cups

1 cup white chocolate chips
1/2 pound salted butter (2 sticks)
1 tsp vanilla extract
1/2 cup whole milk ricotta cheese
3/4 cup English toffee bits

In a medium sauce pan melt the butter and white chocolate chips together over low heat until everything is totally melted.  Transfer to a bowl, cover and refrigerate for several hours or overnight until the mixture is very firm.
Take the bowl out of the fridge and let sit on the counter until it softens up.  This may take a number of hours.
When softened begin beating with an electric mixer.  After a few minutes add the vanilla and ricotta and continue beating until fluffy.  Stir in the toffee bits and frost away!


Saturday, October 5, 2013

Horseradish Buttered Mushroom Toasts

This week Food52 is sponsoring Your Most Impressive Dinner Party Side  Recipe contest.  Here is my latest entry: 

Great with a slice of roast beef!!!

Thursday, October 3, 2013

Asian Pear and Burrata Salad with a Lemongrass Glaze

This weeks' contest theme at Whole Foods Market Cooking is lemongrass.  I made a salad of Asian pears, spinach, burrata cheese with a lemongrass syrupy glaze.  Made for a wonderful lunch for the two of us.

Here's the link to the recipe: