Homemade Gnocchi

I do not have a food mill or ricer, so I used my colander and pushed the potatoes through the holes. It was a little time consuming, but I was not going to rush out and buy a ricer just to see if my family likes gnocchi. I may buy one now!

The sauce is a hearty vegetarian sauce with lots of mushrooms.

It was a little messy to make, but worth it.

I served the gnocchi with a fresh baguette that I ordered from Barefoot Bread.

For the gnocchi:

From the Food Network Magazine

• Kosher salt
• 3 large russet potatoes (1 1/2 to 1 3/4 pounds)
• 1 to 1 1/2 cups all-purpose flour, plus more for dusting
• 1 large egg

Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.

Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.)

For the sauce I used one of Giada's vegetarian bolognese recipe.  You could also do a brown butter and sage sauce with freshly grated parmesan cheese as well. For Giada's recipe, I felt the onion over powered the recipe so next time I will only use a half of an onion. Hubby loves onions so he really liked the sauce the way it was. I did add a can of tomato sauce to tone down the onion flavor for me and I really liked that. I also added a little red chili flakes once I plated mine.

Applesauce cookies with caramel frosting

This recipe was on Pinterest and I took it and changed it a little. They are very moist and the kids had fun frosting them. I am always looking for different cookie recipes since I make cookies a lot. I try to make all of the treats that my family eats since it is better then packaged cookies. I think this recipe is a keeper!

Ingredients:

• 2 eggs
• 1 cup unsalted butter at room temp.
• 2 cups applesauce
• 1 cup sugar
• 1 cup brown sugar
• 2 cups all purpose flour
• 2 cups whole wheat flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon

Directions:

• Preheat oven to 375 F
• In a large bowl, sift together all of your dry ingredients
• Cream sugar and butter together
• Add eggs and applesauce, mix well
• Add in all dry ingredients and mix until incorporated
• Drop small spoon fulls of batter on greased or lined cookie sheet
• Bake 8-10 minutes

Caramel Frosting:

• 6 Tbsp. butter
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 2 tsp. vanilla
• 2 cups powdered sugar

In a medium saucepan over medium hear, combine butter, heavy cream and brown sugar. Cook, stirring occasionally until mixture just begins to boil. Remove from hear and stir in the vanilla. Let cool, then stir in the powdered sugar and frost the cookies.

Meal Plan Saturday

This week is going to be super easy!

Saturday- Dinner at friends


Sunday- Texas Oven-Roasted Beef Brisket with baked potatoes and salad


Monday- Out to dinner with in-laws

Tuesday- Fish tacos and boiled beans

Wednesday- BBQ beef sandwiches and sweet potato fries

Thursday- School, the troops are on their own

Friday- Pampered Chef Party Appetizers: Baked ravioli with marinara sauce, Greek 7 layer dip with pita chips and shrimp and tomato crostini.

Tomato Vinegarette

I have made this tomato vinaigrette twice this week because it is so good and good for you. I used my favorite mild green mix that I get at The Vineyard Farmer's Market and 1 avocado for a simple salad.

Recipe:

1/2 package grape tomatoes

1 clove garlic minced

1/2 to 1 lemon juiced (depending on how juicy it is)

1/4 cup olive oil

salt

Broil the tomatoes in the oven until they pop. Add the tomatoes and juices to a blender. Add salt, garlic and lemon. Puree and then stream in the olive oil. Chill while you build your salad.

Homemade English Muffins

These English Muffins are husband and children approved. I made heart English Muffins for the kids, which they liked.

Recipe:

1/2 cup non-fat powdered milk
2 tbsp sugar
1 tsp salt
1 tbsp shortening
1 cup hot water
1 envelope or 1 tbsp dry yeast
1/8 tsp sugar
1/3 cup warm water
2 cups all purpose flour sifted
Non-stick vegetable spray
Special equipment: Electric griddle, 3-inch metal ring

Directions:
1. In a bowl combine the powdered milk, 2 tbsp sugar, 1/2 tsp salt, shortening and hot water, stir until the sugar and salt is dissolved. Let cool. In a separate bowl combine the yeast and 1/8 tsp sugar in 1/3 cup of warm water and rest until the yeast dissolves (about 5 minutes). Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

2. Preheat griddle to 300 degrees.

3. Add the remaining 1/2 tsp salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat with cooking spray. Using a #20 scoop (or small scoop for cookies), place 2 scoops into each ring and cover with a cookie sheet for 5-6 minutes. Flip over using tongs and place the cookie sheet over the pan for another 5-6 minutes until golden brown. Remove the rings and let rest on a cooling rack.

4. Before serving, slice and toast or place on the griddle to toast.

Peanut Butter Cream-Filled Devil's Food Cupcakes

I made these for Superbowl and they are now my favorite cupcake! I had to make sure to give most of them away so I would not eat all of them.

Ingredients

Recipe from Food Network Magazine

For the cupcakes:

• 1 1/4 cups cake flour
• 1/2 cup unsweetened Dutch- process cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot strong coffee

For the filling:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 1 1/4 cups sifted confectioners' sugar

For the ganache:

• 4 ounces semisweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 1 cup roasted peanuts, chopped

Directions

Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.

Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.

Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.

Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

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From: Living a Frugal Life

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