Merry Christmas from my house to yours!
Friday, December 14, 2012
I've melted Nutella and marshmallow cream into milk with just a little bit of cream, and added a surprise in the bottom of the mug: a layer of Nutella you can eat with a spoon after the hot chocolate is gone. Because *that* is fun, people. And since I've always struggled with whether to top my hot chocolate with marshmallows or whipped cream, I've decided to do both.
I am at peace.
Black Bottom Hot Chocolate Mugs with Marshmallow Whipped Cream
1 1/2 cups chilled heavy whipping cream, divided
1/2 cup plus 1/3 cup marshmallow cream (fluff), divided
1/3 cup plus 4 heaping tablespoons hazelnut spread (Nutella), divided
3 1/2 cups whole milk
Chocolate sprinkles or chocolate shavings for garnish
Beat 1 cup heavy cream and 1/2 cup marshmallow cream in the bowl of an electric mixer on high speed with the whip attachment until medium peaks form. Refrigerate until needed.
In a medium heavy bottom saucepan, whisk together 1/3 cup hazelnut spread, remaining 1/3 cup marshmallow cream, 3 1/2 cups milk, and remaining 1/2 cup heavy cream over low heat until smooth and hot.
To serve, place one heaping tablespoon of hazelnut spread into the bottom of each of 4 clear glass mugs. Ladle in the hot chocolate carefully (do not stir) over spread, then top with a large dollop of the whipped cream. Garnish with sprinkles or chocolate shavings and serve with extra whipped cream.
Friday, December 7, 2012
And now I'm thinking that I should go back into my archives and check all of the silverware in every picture. Who knows what I may have unknowingly revealed to the world in a the well of a spoon or the blade of a knife. *Blogger shudders in fear*
But the pasta looks great, don't you think? It was great. It was a huge hit. So big, in fact, that my son-in-law said he might like it better than lasagna. This is huge if you know my son-in-law. Which you probably don't. But still.
Before I give you my notes on the recipe, though, I have some important announcements to make.
First. I shot the cover of a magazine.
Let me say it again.
I SHOT THE COVER OF A MAGAZINE.
The December/January issue of eat.drink.Mississippi. It's on the newsstands now. Probably not in Alaska, though. But definitely in Mississippi.
Secondly, I have a spread in another magazine.
Let me repeat. I HAVE A SPREAD...
...you get it, right? I am excited.
The magazine is Town & Gown, another Mississippi magazine, and it's their December issue. I have several recipes and photos. You should *run* to the local bookstore to buy both of these. Unless you live in Alaska. Then I wouldn't bother.
-First, I bought turkey pepperoni by accident and it was...weird. It tasted good, but the texture was weird. And curly. I think I would prefer the regular variety better but it did taste alright.
-I used Bertolli's Olive Oil, Garlic, and Basil pasta sauce.
-I used regular block mozzarella for the pasta part that I shredded myself. For the layers, I used fresh mozzarella that I sliced myself and I really think it made this over the top good. The kicker is that I don't know how much I used. The package was very fresh, like from a local farm fresh, and it didn't have the weight on the package. I estimate it to be about 12-16 ounces.
-I placed mine under the broiler for a golden brown crust on top.
-Let this set for about 10-15 minutes before digging in.
Pepperoni Pizza Lovers Rigatoni Pasta
16 ounces dried rigatoni
1/4 cup butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1 teaspoon cracked black pepper
3 cups shredded mozzarella cheese
Non-stick cooking spray
1 (24-ounce) jar marinara or pasta sauce
1 (4.5-ounce) package pepperoni slices
12-16 ounces sliced fresh mozzarella
Grated parmesan cheese and red pepper flakes for sprinkling
Preheat oven to 400 degrees. In a large pot, cook rigatoni according to package directions to al dente. Immediately rinse with cold water to stop the cooking process. Drain and set aside.
In a large heavy saucepan, melt 1/4 cup butter over medium to high heat; add flour and whisk for 1 minute. Gradually whisk in the milk and continue to cook over medium to high heat, stirring constantly, until thickened and bubbly. Stir in the salt, pepper, and 3 cups of the shredded cheese until melted. Stir in the rigatoni.
Spray a 13 x 9-inch baking dish with non-stick cooking spray. Pour in half of the pasta in a single layer. Spoon 1/2 of the marinara sauce carefully over the pasta. Top with 1/2 of the sliced fresh mozzarella and 1/2 of the pepperonis. Repeat layers once ending with pepperonis. Bake for 30-40 minutes or until cheese is golden brown and pasta is bubbling in center. Let stand for 15 minutes before serving. Sprinkle with grated parmesan cheese and red pepper flakes, if desired.
Monday, December 3, 2012
It's like this. I sometimes feel shallow for spending time writing a food blog. Often, in fact, if I'm being honest. I feel shallow for spending the enormous amount of time that I do writing recipes for the blog and for contests. Making dishes. Taking time to make them look pretty. Taking pictures. Editing pictures. Posting pictures, writing the posts, and then, all the social networking.
(And I am not even good blogger. The good bloggers post three times a week or more!)
I mean, is this blog changing lives? No. Waistlines, yes. Lives, not so much.
I sometimes think to myself, "Why are you doing this, Lorie? Why? Why?"
But then I think to myself that hobbies are not bad, necessarily, right?
Unless your hobby is robbing banks, then yes.
But if like doing this, why shouldn't I do it? And why can't this blog, in a very small, teeny, tiny way, maybe possibly do some good in the world?
So I know that I may appear all shallow and stuff on this blog. I joke about Black Friday shopping and life crises that are NOTHING compared to what other people in this world are going through.
But I am not as shallow as this blog looks. I'm not. Just know that my heart is to give. So, yes, I normally give a portion of my ad revenue each month to a ministry that provides the basic necessities for survival to people of underdeveloped nations. (I have a big heart for Africa.) But I thought that maybe for December, I would donate 100 % of the ad revenue from this blog. Not that that amount would be significant. This blog is not a money maker. But it would be something.
And I thought that maybe you could help by telling two or six friends about Mississippi Kitchen. To help it grow. So it can do some good. Just a thought. No pressure.
And I also thought that other bloggers might want to do this. You know, like a blogging-giving challenge. To give a portion or all of your blogging income if you have one for the month of December. Wherever you choose. And do some good in the world.
Because it is the season to give.
I had a pretty little set-up with a wine glass full of milk and a dessert glass full of cookies, but he came in and confiscated my props like he owned the place. He doesn't understand the importance of what a food blogger does and how much immense pressure I am under until I am able to finish a post and get it out to the masses. He's kind of selfish like that.
-I did not chill the dough. I used a medium cookie scoop (i think it was about 2 tablespoons) and also a small one (1 tablespoon), but you could use any size you want. The larger cookies baked for about 12 minutes in my oven, and the smaller ones for about 10 minutes, but your oven could be different, so just look for golden brown edges.
-Puffy, chewy middles, and slightly crispy edges.
-Let them cool for at least 2 minutes on the baking sheet before transferring to a wire rack.
MK’s Quadruple Chip Cookies