Pesto Cavatappi Copycat

Ingredients:

12 ounces cavatappi noodles

1/2 pint grape tomatoes, sliced in half lengthwise

1/2 pint sliced mushrooms

1/3 cup white wine

1/4 cup cream

7 ounces pesto sauce

extra virgin olive oil

shredded parmesan cheese

Prep:

Cook pasta as directed on packaging. 2 While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO. 3 When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well. 4 Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto. 5 Plate and top with shredded parmesan cheese!

Garlic Tomato Cream Sauce

Ingredients:

1/2 pound penne pasta cooked

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic, minced

½ cup chicken broth

1 (8-ounce) can tomato sauce

1 cup heavy cream

1/2 to 1 tsp salt & pepper (to taste)

1 tablespoon fresh parsley, chopped

6-8 fresh basil leaves, chiffonade

Prep:

Heat 2 tablespoons butter and 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. 

Chocolate Buttercream

This is a quick and easy homemade chocolate frosting that we like to use to frost our chocolate cake. Enjoy! J

Ingredients:

2 sticks unsalted butter, at room temperature

3 ½ cups powdered sugar

½ cup cocoa powder

½ t kosher salt

2 t vanilla extract, no imitation please!

4 T heavy cream

Directions:

In a large mixing bowl cream the butter for a few minutes, until smooth. Add the powdered sugar and cocoa powder and mix on low speed until the mixture is smooth and well combined. Add the remaining ingredients and beat on high speed for approximately 3 minutes.

Bailey’s Whipped Cream

This whipped cream is what we use to frost the Bailey’s Irish Cream cake. It makes a delicious addition to mudslides and gives chocolate pudding a nice surprise. Enjoy! 

Ingredients:

2 cups heavy whipping cream
½ cup powdered sugar (more if a sweeter whipped cream is desired)
½ cup Bailey’s Irish Cream
1 t vanilla extract, not imitation please!

Directions:

Place mixing bowl and handmixer whisk attachments into the freezer for 15 minutes (this will help the whipped cream stay stabilized). Add all ingredients to chilled bowl and whisk for approximately 3 minutes, or until the cream reaches stiff peaks. 

Bailey's Chocolate Cake

Here's Rachel again with chocolate cake. 

This is chocolate cake is for adults. It makes a great addition to a party, especially around the holidays! It isn’t too sweet and is very easy and quick to make. You can substitute the Irish cream with milk and it turns out just as good. Pairs great with Bailey’s whipped cream and garnished with mini chocolate chips. Enjoy! 

Ingredients:

Non-stick spray (or butter) and flour for pans

2 cups all-purpose flour

1 ¾ cups sugar

¾ cup cocoa powder

½ t kosher salt

1 T baking soda

1 large egg, room temperature

²/₃ cup oil

¾ cup milk

½ cup Bailey’s Irish Cream

1 cup freshly brewed coffee

Directions:

Preheat oven to 350 degrees F. Prepare a 10 in spring form pan with non-stick spray and dust with flour.

SIFT dry ingredients together into a large bowl and mix until well combined. Mix wet ingredients in another bowl until well combined. Add the wet ingredients to the dry and mix on low speed until well combined. Bake at 350 for 35 to 40 minutes or until toothpick comes out cleanly. Cool completely before frosting.