Saturday, September 12, 2009
Cannoli Cream Cupcakes!! Yum. I found this recipe on one of my favorite sites, tastykitchen.com.
This summer I visited Boston for my roomie's wedding and she sent us to Mike's Pastries, an authentic bakery in the Italian district. We got a chocolate cannoli. Oh my. It was sooooooooo sooo good. So, naturally, when I saw this recipe I was hooked. I'm glad I tried it! It was a little bit labor intensive, and I accidentally added an extra 1/4 cup of butter to the batter...so mine were a little crumbly. But I'm sure if you are capable of reading a recipe correctly (clearly, I am not) then you shouldn't have any trouble.
I also made a roast chicken last night. I love roast chicken. It has a completely different quality then any other type of chicken. But every time I go to make one, I never remember what I did the last time and I just search all over the internet until I find something that sounds good. But this time, I think I discovered my forever recipe. I just decided to add some cajun seasoning that I had just bought to my butter and...well, I'm pretty sure there will never be any other kind of roast chicken for me.
Cajun Roast Chicken
1 Whole Chicken
1/4 cup of butter or margerine
Weber Grill Creations N'Orleans Cajun Seasoning (the amount you add is up to you...I think I added maybe 2-3 tbs.)
Minced garlic (again, up to you, but maybe 2-4 cloves)
Combine butter, minced garlic, and cajun seasoning to make a paste.
Separate the chicken skin by sliding your hand between the meat and the skin. Rub the butter paste generously under the skin, in the body cavity, and over the skin of the chicken. Salt with sea salt. Roast in the oven for 20 minutes per pound, basting every 30 minutes or so.
We had homegrown butternut squash with the chicken. My sister had brought this to church last week, and it was super yummy. It's just cubed butternut squash with a little bit of olive oil and butter, salt, garlic, and basil.
I think I'm gonna go have some leftovers now...