Chocolate Ganache for frosting, icing, drizzling or dipping is a simple, quick dessert recipe that you can make in minutes with just two ingredients. Your guests will flip when you serve this with any dessert. I like to use it to frost or ice a cake or cupcakes and you can also drizzle it hot over ice cream or dip just about anything into it, like strawberries and other fruits. My recipe for Chocolate Espresso Cupcakes with Ganache, is below the ganache recipe.

Please enjoy my video “How to Make Chocolate Ganache” and then try it yourself. The recipe is below the video. Enjoy.

Ingredients:

• 1 cup heavy cream
• 8 ounces semi sweet chocolate, chopped
• 1 teaspoon vanilla extract or any flavor you desire (optional)
• 1 tablespoon corn syrup for extra sweetness (optional)

Directions:

Add heavy cream to a microwave safe bowl and heat on high for 1-2 minutes until cream is hot.  Add the chopped chocolate to a separate bowl. Pour hot milk over chocolate add flavoring and corn syrup if you like and let it sit for a minute or two so the chocolate begins to melt.

Stir continuously until chocolate turns to a smooth cream.

Store leftovers covered in the refrigerator. To reuse heat in the microwave for 30-second intervals until chocolate is smooth and creamy.

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Chocolate Espresso Cupcakes Recipe

Ingredients:

• 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
• 1 cup Hellmann’s® Real Mayonnaise
• 1 cup water
• 3 eggs
• 2 tablespoon instant espresso coffee powder

Directions:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Beat cake mix, mayonnaise, water, eggs and espresso powder for 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes.

Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.

Turn cupcakes upside down and dip into the chocolate Ganache. Swirl to remove excess and top with edible flower or decorative sprinkles.

On the day of the big game I can honestly tell you that I am more a fan of the food than the sport. When I think of tailgating or having a “Super Bowl Party” I really don’t care much about the game itself but boy do I love the food.
You are guaranteed to have a winning day even if your team doesn’t when you serve up these delicious Meatball Parmesan Sliders for the Big Game.

I took my meatballs recipe and modified it a little to come up with a super flavorful and moist meatball that everyone will love. I cook them in my homemade marinara sauce and WOW!! are they great. You can make the meatballs ahead of time and then just make the sliders as you serve them.

Enjoy!

Mamma’s Meatball Parmesan Sliders

Prep Time: 20 minutes
Start to Finish: 50 minutes
12 servings

Ingredients:

• 1 pound ground chuck
• Salt and freshly ground pepper to taste
• 2 large eggs
• 1 cup Progresso® Italian style panko crispy bread crumbs
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, very finely chopped
• 2 tablespoons finely chopped fresh parsley or 1 tablespoon dried
• 5 tablespoons olive or vegetable oil, for frying
• 4 cups marinara sauce (I use homemade but you can use store bought if you have to)
• 12 slices of mozzarella cheese
• 12 mini slider buns
• Fresh basil as garnish (optional)

 Directions:

Add the ground chuck to a medium sized bowl and sprinkle well with salt and pepper. Add the eggs, breadcrumbs, Parmesan cheese, chopped garlic, and parsley. Mix lightly to combine.

Roll meat into 12 balls about 2 inches wide.

On stove top heat oil in a 3.5 quart sauté pan or Dutch oven, over medium-high heat. When oil is hot, brown the meatballs on both sides for about 2 minutes or until golden.

Add marinara sauce to the pan and bring to a low simmer for about 30 minutes. Turn off heat and cover until ready to serve.

When ready to serve add one meatball to a slider bun and top with mozzarella cheese and a basil leaf (if using) and serve.

Cooking Tips:

Ground pork can be used in place of the chuck or for a lighter version you can use ground turkey or chicken.

If you double the recipe you can brown the meatballs in batches and then add them back to the pan with only 6 or 7 cups of marinara sauce.

This delicious rice pudding recipe is finally out of the vault. Of all of the famous and secret recipes of my Italian Family, this simple but previously secret recipe from my Aunt Rosalie has been one of the most guarded treasures. She agreed to share it with me but you can’t tell anyone. OK? At almost every holiday and get together with my family, everyone looks forward to this dessert. And now you can have  it too!

This recipe is not as quick as store bought, but it’sworth every minute you’ll put into it. Aunt Rosalie personally showed me how to make this and I think you’ll agree its the best you’ve ever had. Rice pudding can be a little tricky to make but if you’ve ever had reallly good rice pudding, it’s probably from a recipe like this. Nothing beats homemade.

Ingredients:

• 3 eggs, beaten
• 1 cup Carolina enriched extra long grain white rice
• 7 cups whole milk
• 2 cups water
• 3/4 cup sugar (I prefer 1 cup. Adjust to your preferences)
• pinch of salt
• 1 teaspoon vanilla
• Cinnamon for garnish

Directions:

Add sugar, rice and a pinch of salt to a large pot.

Add all of the water and 4 cups of the milk. You will add 3 more cups of milk later in the recipe.

Allow pudding mixture to cool for a few minutes, then add to a large flat bowl or casserole. Cool completley then sprinkle with cinnamon. Or make individual cups and sprinkle cinnamon on each. Cover stored in the refrigerator.

A simple Marinara sauce or red sauce is a staple in Italian cooking. It’s easy to make, freezes well, and can be used in so many recipes. It’s perfect over pasta or to make pizza, Parmesan dishes and most tomato based Italian recipes.

There is no reason to buy store bought when you can make a big pot of sauce and use some and freeze the rest. I like to freeze small and large containers so I have different sizes to use no matter what I’m making.

I made a video to show you how I make it and to include some additional tips on the tomatoes to use and more. You can find the recipe just below my video.

Ingredients:

• 3-4 tablespoons olive oil
• 4 -28 oz cans crushed tomatoes or whole plum tomatoes in sauce
• 6-8 cloves of garlic, chopped
• 1/2 of a medium size onion, chopped or 1 whole small onion, chopped
• 1/3 cup fresh basil, torn or cut into long strips
• 2 bay leaves
• 1 can of water
• Salt and fresh ground black pepper
• Pinch of sugar (optional)

Directions:

Heat olive oil in large pot. Add onions and garlic and a good sprinkle of salt and pepper. Cook over medium high heat for about 5 minutes until onions are transparent but making sure the onions and garlic don’t burn.
Add the crushed tomatoes along with a can of water and the fresh basil. If you are using the whole tomatoes, blend them in the bender or use an immersion blender to chop them right in the pot. You can also do what I do and give them a good squeeze with your hands.

Allow sauce to simmer uncovered over medium high heat for about 30 -45 minutes until thickened. Be sure the sauce is simmering but not boiling and give it a good stir now and then so it doesn’t stick or burn on the bottom.
Once sauce is done remove it from the heat, taste to see if it needs any more salt and pepper.

Tips:
If using the whole tomatoes the best ones to buy are the San Marzano plum tomatoes. They come whole so you will need to crush them before using. You can put them in the blender or just give them a good squeeze with your hands and crush them.

A pinch of red pepper flakes adds a nice spice to the sauce.

Chicken soup cures everything right? Chicken soup for the cold, the flu, even the soul.  In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight loss plan. In fact it’s one of my secrets to staying lean and fit all my life.

Soups and stews and roasts are great ways to cook in bulk and have extra for the following week. I like to make a giant pot of this chicken soup, freeze half for next week and then enjoy it this week for lunches and even as a dinner or side dish. Because it’s chock full of nothing but whole, healthy foods, it’s a recipe for not only comfort, but healthy living too! Get the full recipe (and a link to my complete fitness plan) below the video. Enjoy!

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Ingredients:

• 1 1/2 pounds raw boneless skinless chicken thighs cut into cubes
• 2 tablespoons olive oil
• 1 large onions, chopped
• 2 cloves of chopped garlic
• 1 leek, cleaned and sliced
• 3 stalks celery chopped
• 3 large carrots, peeled and cut into coins
• 1 turnip, peeled and chopped
• 2 parsnip, peeled and chopped
• 1 butternut squash, peeled, seeded and chopped, (optional)
• 2 (32oz) containers chicken broth
• 3 tablespoons each chopped fresh parsley and dill
• 1/2 pound of cooked pasta, or two cups of cooked rice
• Salt, and pepper

Directions:

Heat oil in a large soup pot over medium heat. Add onion, garlic and leeks and sauté for about 2-3 minutes, making sure to stir so the vegetables don’t burn, add the remainder of the vegetables, season with salt and pepper and continue to sauté for another 2-3 minutes.

Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender.

If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard.

If adding pasta cook about ½ pound of pasta in separate pot of heavily salted water only till pasta is al dente’. The pasta will cook and expand more when added to the soup so don’t over cook pasta and don’t rinse the pasta. You can add the cooked pasta to the soup after it is cooked and off the heat.

I also like to serve the soup with a sprinkle of Parmesan cheese.

For variety I add different vegetables like tomatoes, escarole, cabbage, even beans.

A basic chicken soup is great for the body and the soul. My aunt would add a lemon to the soup when I was sick so if you even get a cold be sure to put the juice of one or two lemons and extra garlic. She told me these act as a natural antibiotic to help fight infection.

If you need more liquid, add water and bullion or just extra chicken broth.

The soup will freeze well so be sure to make enough to freeze for the following week.  Just thaw frozen soup in fridge and heat in pot or individual bowls in the microwave.  This recipe will make at least 12 servings.

Eat this for lunches or dinners as a complete meal instead of processed or fattening foods! I’ve made my complete fitness plan available on BodySite.com. Good luck and let me know if you have any questions.  You can find it at this link http://www.bodysite.com/Publish/coachConnect.php?ccid=29219

The fresh flavor of Muir Glen® Tomatoes made my Spicy Shrimp Scampi recipe extra special delicious. I had the privilege of trying these tomatoes for the first time this week. I received a beautiful basket with the Limited Edition Red and Yellow Organic Tomatoes as well as the Fire Roasted variety. They are truly a special treat when you consider that they are grown organically on a farm in California and hand harvested at the peak of ripeness.

Spicy Shrimp Scampi with Organic Muir Glen® Tomatoes

Prep Time: 15 minutes

Start to Finish: 20 minutes

4 servings

Ingredients:

• 1 pound of shrimp, peeled deveined tail on
• 2 tablespoons olive oil
• 2 tablespoons of butter
• 6 cloves of garlic, chopped
• 1/2 cup white wine
• 1 (14.5 oz) Muir Glen® organic red and yellow diced tomatoes or the Muir Glen® organic fire roasted diced tomatoes, undrained
• 1 jalapeno pepper seeded and chopped or 1 teaspoon red pepper flakes
• Juice of 1 lemon
• 1 tablespoon fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup Progresso® Italian Style Panko Bread Crumbs

Directions:

Place the shrimp in a bowl and season well with salt and pepper. Set aside.

In a large skillet over medium-high heat add the olive oil, the butter and the garlic, sauté for 2-3 minutes. Add the wine to the pan and let it cook for a minute or two. Then add the tomatoes, the jalapeno (or red pepper flakes). Season the sauce with salt and pepper and let it simmer for 2-3 minutes.

Add the shrimp to the pan and cook until they turn pink, about 2 to 3 minutes.  Add the lemon juice, parley and basil and give everything a gentle stir. Top with the breadcrumbs and remove from stove.

Serve immediately over rice or pasta.

Cooking Tips:

Chicken stock can be used in place of the wine.

A few chopped green onions make a nice addition to this recipe.

Muir Glen® Was kind enough to send me this beautiful basket of tomatoes to try. I have to tell you that I absolutely loved the flavor. I can’t wait to try some of my other recipes and use these tomatoes. You can see in the photo how lovly the color looks. It reminded me of the tomatoes we used to jar with my family when I was a kid. They look like they truley are picked at perfection and preserved. What a treat!

New Year’s Eve is an amazing point in time each year. Everyone makes resolutions to get fit, lose weight, be a better person and to enjoy the coming year more than the year that has passed. I love this time of year because in spite of the melancholy that can come with what happened or failed to happen in the past year, we have a chance to reflect on all of the good and learn from our mistakes, so that we have a chance to have an even better year looking forward.

For CookingwithSugar, 2011 has been beyond amazing. The fact that so many of you are reading my blogs, trying my recipes, watching my YouTube Videos and providing so much positive feedback, lifts me up everyday to create more and more recipes and inspirational content regarding my passion for food  and cooking.

With the help of my ever faithful husband-cameraman-producer-director-editor, I have put together for you a video with a ton of bloopers from our past year in and out of the kitchen. I hope you enjoy it as much as we enjoyed making it. If so, please share it with someone.

In 2012, I am going to pull back the curtain a little bit and show you how much cooking and food have strengthened my marriage, my body and my family. So watch for videos and content related not to just specific recipes but fitness, family, marriage and more.

Happy New Year and God Bless!

Sugar

Entertaining during the holidays can be challenging so when I have a cocktail party I like to do drinks that are simple but elegant. My Spiced Pear Martini is all of the above. It’s perfect for ringing in the new year.

This recipe is super simple but makes such a great presentation. The spiced touch of the cinnamon and nutmeg blend well with the richness of the pear nectar. If you are having a New Year’s Eve Party be sure to give this simple cocktail a try and let me know how you like it. Happy New Year and God Bless.

Elegant Spiced Pear Martini

Prep Time: 5 minutes

Start to Finish: 5 minutes

1 servings

Ingredients:

• 2 oz vanilla vodka (pick your favorite brand)
• 2 oz pear nectar
• Sprinkle of cinnamon
• Sprinkle of nutmeg
• 1 maraschino cherry
• 1 slice of fresh pear (optional)

Directions:

In a shaker with ice, add the vodka and the pear nectar. Shake for a minute. Place one maraschino cherry in the bottom of the glass.

Strain mix from shaker into glass and sprinkle with cinnamon and nutmeg. Garnish side of glass with fresh pear slice.

Cooking Tips:

This recipe can easily be doubled or tripled to make more than one serving.

Whipped cream flavored vodka works well with this recipe as well.

If you don’t have a martini shaker you can certainly just use a pitcher with ice or just use two cups of different diameters placed open end to open end to make a mock shaker.

A little lemon juice squeezed over the sliced pears will prevent them from browning if you slice them in advance.

I originally developed this recipe for BettyCrocker.com. If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!