Eggplant Parm

Got this recipe off pinterest. Wanted to try a different eggplant parm recipe instead of my usual. Got this from the farmhouse table blog and changed it up a little by adding some mozzarella on the top.

• 1 large eggplant
• salt and pepper
• olive oil
• 1 qt of your favorite tomato sauce
• 3 tbsp italian seasoning
• 2 tbsp chopped parsley
• 2 tbsp chopped rosemary
• 12 oz creme fraiche or heavy cream
• 4 oz grated parmesan cheese

1. Preheat oven to 350.
2. Season eggplant on both sides with salt and pepper.
3. Brush eggplant with olive oil.
4. Heat skillet over medium high heat and brown eggplant on both sides.
5. Set aside eggplant while you prepare sauce.
6. Bring cream or creme fraiche to a simmer in a saucepan over medium heat.
7. Reduce to 1 cup and add in herbs and a pinch of salt and pepper, along with 2 oz parm cheese.
8. Oil casserole dish and layer eggplant on bottom.
9. Cover with a thin layer of tomato sauce, and sprinkle of parm.
10. Keep layering eggplant and tomato sauce, including top layer put sauce on top.
11. Ladle cream sauce on top and sprinkle with remaining parm. Sprinkle top with shredded mozzarella cheese.
12. Bake 25-30 minutes and let rest before serving.

Cheesecake with Cherry topping

• 5 -8oz packs cream cheese
• 1 3/4 cups sugar
• 3 tbsp flour
• 2 tsp vanilla
• 5 eggs
• 2 egg yolks
• 1/4 cup whipping cream
• 2 cups nilla wafers crushed
• 2 egg whites

1. Heat oven to 300.
2. mix crushed wafers and egg whites, press into springform pan along bottom and up sides a little.
3. Refrigerate crust till ready to use
4. Combine cream cheese, sugar and flour till combined.
5. Add vanilla, 5 eggs and 2 egg yolks. Stir till combined.
6. Pour into crust and bake 1.5 hours.
7. Remove from oven and carefully loosen sides with knife.
8. Cool and refrigerate.

Cherry Topping:

• 1 1/2 lb frozen cherries
• 1 cup sugar
• 3 1/2 tbsp cornstarch
• 1/2 tsp lemon juice

1. Combine cherries, sugar and cornstarch. Let sit for 10 minutes.
2. Bring to a boil over med heat, keep stirring mixture.
3. Simmer till sauce thickens
4. Remove from heat and stir in lemon juice.
5. Let cool to room temp and put in fridge till ready to use.
    

 

Cadbury egg chocolate chip cookies

• 2 cups flour
• 1 1/2 tsp salt
• 3/4 tsp baking soda
• 2 sticks butter
• 1 cup sugar
• 2/3 cup brown sugar
• 2 lg eggs
• 1 cup chopped cadbury eggs
• 1 cup mini chocolate chip cookies

1. Preheat oven to 350
2. Beat butter and sugars, combine till smooth
3. Beat in eggs and vanilla.
4. Add flour, salt and baking soda.
5. Stir in cadbury eggs and chocolate chips.
6. Drop on cookie sheets as rounded tablespoonfuls
7. Bake 10-12 minutes.

Party Pictures

Just wanted to share some pictures from my party sunday, I went with my favorite color combo of the moment - pink and gray. I made the pinwheels and got the idea from pinterest. I painted silver pails to match my colors to hold cutlery.

Homemade Funfetti Cupcakes

I made these for my bday party, along with the pinwheels on top of them. Haven't uploaded photos from my new camera yet, so these are from my cell phone. But haven't posted a recipe in awhile so wanted to share this one. Got this recipe from the Sweet Eats blog. Makes a dozen cupcakes.

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 1 tbsp vanilla
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/3 cup milk
• 1/3 cup bright colored sprinkles

1. Preheat oven to 350 and line cupcake tin with liners.
2. Cream butter and sugar till fluffy.
3. Add eggs and vanilla and beat till combined.
4. Combine dry ingredients in a bowl.
5. Add half dry ingredients to butter mixture, add milk and add remaining dry ingredients.
6. Fold in sprinkles
7. Pour in cupcake tins and bake 18-20 minutes.

I topped them with a cream cheese frosting.

• 2 - 8oz packs cream cheese
• 1/2 cup softened butter
• 2 cups sifted confectioner sugar
• 1 tsp vanilla

1. Cream butter and cream cheese till combined.
2. mix in vanilla
3. gradually add in confect. sugar.
4. Frost on cupcakes.