Fettuccine Alfredo

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Alfredo is such a heart warming dish. It’s so simple to make, yet a bowl of cheesy warm alfredo seems so special. I remember my brother and I would always get really excited when my mom would announce we were having fettuccine alfredo for dinner.

I like to keep my family’s tradition of pasta on Sundays alive, but lately I’ve been running out of ideas and was tired of the typical tomato sauce. My mom suggested alfredo, and I thought it was a great idea. I unintentionally “lightened” this dish a bit by using 2% milk instead of whole milk since that’s all we had. I also added the last bit of a bottle of white wine we had in the fridge, but you can definitely leave that out or replace the wine with milk if you prefer.

Fettuccine Alfredo
3 tablespoons butter
2 garlic cloves, smashed
3/4 cup 2% milk
1/4 cup dry white wine (optional)
1 cup grated pecorino romano or parmesan cheese
salt
pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 pound dried fettuccine

1. Add the butter and garlic to saucepan on low heat. When the butter has melted add the milk and stir. Remove the pan from the heat and stir in the wine if you’re using it. Next add the cheese and continue to stir until the sauce is smooth. Season with salt and pepper to taste.

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2. Cook the fettuccine in a pot of boiling water until al dente, about 10-12 minutes. Drain the pasta and then add it to the pan with the sauce.

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3. Mix the pasta with the sauce and top with parsley, basil and extra cheese. Enjoy!

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Mom’s Lemon Cake

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I’m excited to be joining another Fiesta Friday!  If you’re not sure what I’m talking about, Fiesta Friday is The Novice’s Gardener’s weekly blog party and you should definitely join! Check out the info the guidelines here.

Well, every party needs a cake right!? So that’s what I’m bringing this week! This is my mom’s lemon cake recipe that I altered just a tiny bit. She usually puts a delicious lemon glaze on it, but I’ve been good about going to the gym and eating fairly healthy this week so I decided to just dust it with some powdered sugar instead (I know it’s not really healthier but it helps me feel less guilty). She also usually doubles the ingredients shown below and bakes it as a bundt cake but again, I’m trying to make it a little bit lighter. This cake looks deceivingly simple and plain, but it is incredibly moist while still being light, fluffy and feels super soft in your mouth. This cake also fills your kitchen with the smell of fresh lemons and if you close your eyes and take a deep breath you can almost pretend it’s finally Spring.

Mom’s Lemon Cake
1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups sugar
3 eggs
1/4 cup fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup milk
1/4 cup powdered sugar

1. Preheat oven to 350 degree and grease a round cake pan or spring-form pan.

2. Cream the butter, sugar and shortening in a large bowl. Next add the eggs one at a time, mixing well after each one. Then add your lemon juice and lemon peel.

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3. In another bowl combine the flour, salt and baking powder. Add half of the dry ingredients to the bowl with the wet ingredients and combine. Then add half your milk and combine again. Finally add the remainder of the dry ingredients and the remainder of the milk and mix well.
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4. Pour the batter into your prepared pan and cook at 350 for 30-35 minutes, until you can insert a toothpick in the middle of the cake and it comes out clean.

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5. When the cake has cooled sift the powdered sugar over the top, enjoy!

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Butter Cookies

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Time for another holiday cookie! These simple little bites are one of my all time favorite treats. I would always get so excited when my mom would make these, but then again what’s not to love about butter, sugar and flour? I’m not usually a fan of eating unbaked cookie dough (weird, I know) but I always take a few spoonfuls of this dough for myself while I’m making these.

These cute delicate little cookies melt in your mouth. The texture that comes from pushing them through a pastry tip gives them a little something special and the literal “cherry on top” adds a touch more sweetness.

This recipe makes a LARGE batch of cookies, you can half it if you want, but I bet you’ll wish you had more once you start eating them!

Butter Cookies
4 cups flour
1 lb room temperature butter
1 cup 10x sugar
maraschino cherries

1. Preheat over to 350 degrees
2. Cut maraschino cherries into quarters and drain them on a paper towel
3. Combine butter, sugar and flour in a large bowl and mix well.
4. Using small amounts at a time push the dough through a pastry tip
5. Top each cookie with a cherry 6. Bake at 350 for 8-10 minutes, enjoy!

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