BLT Pasta Salad

We had this amazing salad for lunch the other day and it was fantastic. I would recommend it to anyone, especially bacon lovers.
My mother got this recipe from Food Network.

BLT Pasta Salad

• 12 ounces corkscrew-shaped pasta (We used Penne)
  
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts (We didn't use near this amount but I think we should have used more)
  

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Legalize Frostitution

Oh how I love cupcakes. These chocolate cupcakes, with a chocolate ganache and cream cheese frosting went over wonderfully at a little party I went to.

Chocolate Cupcakes

3/4 C butter
3 eggs
2 C flour
3/4 C unsweetened cocoa powder
1 t baking soda
3/4 t baking powder
1/2 t salt
2 C sugar
2 t vanilla
1 1/2 C milk
Allow butter and eggs to stand at room temp for 30 minutes.

Pre-heat oven to 350 degrees.

Stir together: flour, cocoa powder, baking soda and powder, and salt.

In a mixing bowl beat butter for 30 seconds on high. Add sugar gradually, beating in between additions. Beat until light and fluffy. Add eggs one at a time beating well. Beat in vanilla.

Alternately add flour mix and milk to butter mix. Mix well.

Fill baking cups and bake for about 18 minutes.

*Tip: I have an ice cream scoop that is only used by me for cupcakes, it makes an almost perfect measure not to mention minimizes mess.*

Ganache

1 C whipping cream
12 ounces milk, semi-sweet or bitter sweet chocolate, chopped (I used chips)

Bring whipping cream to just boiling remove from heat and add chocolate. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes. (Makes about 2 cups).

Cream Cheese Frosting

1 8-oz package of cream cheese
1/2 C butter
2 t vanilla
5 1/2 to 6 C powdered sugar

Allow cream cheese and butter to stand at room temp for 30 minutes.

Beat butter, cream cheese, and vanilla on medium speed until light and fluffy.

Gradually beat in powdered sugar until desired consistency.

Legalize Frostitution

I love cupcakes and I believe despite the the trendiness of them they are here to stay. I made these cupcakes to bring to a bonfire at a friends house. I just bought the Reynolds Baking Cups and now I am in love. They hold their shape and color so incredibly well. I am making my way through the Better Homes and Gardens special issue "Cupcakes", or at least trying to and finding good products to pair with amazing recipes is a big plus in my book.

This recipe only made twelve cupcakes but I thought it was delicious.

Vanilla Cupcakes
1/2 C butter
1 egg
2 egg yolks
1 vanilla bean or 1 t vanilla extract
1 1/2 C flour
1 1/2 t baking powder
1/4 t salt
3/4 C sugar
1/2 t vanilla extract
1/2 C whipping cream

-Let the butter and eggs stand at room temperature for 1/2 an hour.
-Scrape the seeds from the vanilla bean with a sharp knife; set seeds aside.
-Stir together flour, baking powder and salt.
-Preheat oven to 350 degrees.
-In a large mixing bowl beat butter on medium to high speed for 30 seconds. Then add sugar and beat for an additional minute.
-Add egg, egg yolk and vanilla bean and the additional extract then beat until combined.
-Alternately add flour mix and whipping cream to batter until combined, beating on low speed.
-Bake 20 minutes.

Butter Frosting
This makes way to much for the vanilla recipe so cut this recipe at least in half.

3/4 C butter
8 C powdered sugar
1/3 C milk
2 t vanilla
Milk

-Allow butter to stand at room temp for 30 minutes.
-Beat butter with mixer on medium to high speed until smooth.
-Add 2 cups of powdered sugar beating in well.
-Beat in the 1/3 C milk and the vanilla.
-Gradually beat in the rest of the sugar.
-Add milk until desired consistency.

This makes about 4 1/2 cups.

Visit Better Homes and Gardens website for more of the recipes from this magazine.