Beanie's Cupcakes

Martha's mac and cheese

8 tbsp unsalted butter
5 1/2 c milk, warmed
1/2 c all-purpose flour
2 tsp salt
1/4 tsp gr nutmeg
1/4 tsp pepper

1/4 tsp cayenne
6 c cheddar, Gruyere, Romano - grated (3:2:1)
1 lb macaroni

breadcumbs for topping

1. 375 degrees. Butter casserole dish. Start cooking macaroni in a pot.

2.a) Make roux: melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Whisk 1 min.

2.b) Slowly pour milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper

4.  Layer macaroni, sauce, cheese. Top with cheese and bread crumbs.

5. Bake for 30-45min depending on shape of pan and oven.

from http://www.marthastewart.com/271998/perfect-macaroni-and-cheese

Potato bread

Sharon's tiramisu

Chocolate pudding

- mix together
     3 tbsp of cornstarch
     2 tbsp of white sugar
     2 tbsp of cocoa

- mix in 2 c of 10% or 18% cream

- whisk in saucepan on medium heat until thickens

- take off heat and add:
    1 c of chopped dark chocolate
    1 tsp of vanilla

Aaryn's Chili

http://www.epicurious.com/recipes/food/views/Chunky-Red-Chili-51206840

Ingredients

• 3 tablespoons olive oil
• 1 pound ground beef
• 1 pound beef stew meat, cut into 1/2 inch chunks
• 1 large onion, coarsely chopped
• 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
• One 28-ounce can whole plum tomatoes, drained
• One 8-ounce can tomato sauce
• One 15 1/2 ounce can red kidney beans, rinsed and drained
• One 15 1/2 ounce can black beans, rinsed and drained
• 3 tablespoons packed light brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon chili powder
• 2 teaspoons dried basil
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 bay leaves
• Tortilla chips, for serving (optional)

Preparation

1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.

2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve 

Can cook in slow cooker for 10h on low. Serve with fresh cheese bread. 

Baked tofu

• 1 pound firm tofu
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice wine or sherry
• 1 tablespoon rice vinegar or cider vinegar
• 1 garlic clove, peeled and finely chopped
• 2 teaspoons peeled minced fresh ginger
• 2 tablespoons water
• 1 teaspoon Sriracha or Asian chili paste
• optional: 1 teaspoon sea salt or kosher salt
• 1 tablespoon corn starch

1. Drain the tofu, wrap it in a paper towel, then place it on a plate. Put another plate on top of the tofu and place a heavy can of beans or tomatoes on top of it. Let stand 30 minutes.

2. Unwrap the tofu, wipe it dry, and cut it into 1-inch (3cm) cubes.

3. In a large, zip-top freezer bag, mix the sesame oil, soy sauce, rice wine, rice vinegar, garlic, ginger, water, Sriracha, and salt, if using. (See Note at end of recipe.) Add the tofu and toss the cubes in the marinade. Lay the bag on a plate and refrigerate for a minimum of 2 hours, or up to 8 hours, turning the bag a few times while marinating.

(You can marinate the tofu in a glass, ceramic, or stainless steel bowl instead, covering it for storage.)

4. Preheat the oven to 350ºF (180ºC.)

5. Line a baking sheet with parchment paper. Drain the tofu (the marinade can be reserved, refrigerated, and used for a dipping sauce or dressing for another dish), then put the tofu cubes in a large bowl. Using a mesh sieve or strainer, sift the corn starch over the tofu pieces, working in batches as you sprinkle them with the corn starch.

6. Transfer the tofu cubes to the prepared baking sheet and bake, turning the cubes several times during baking, until they are crisp and browned, about 45 minutes.

Serving and storage: The tofu can be served warm or at room temperature. Leftover tofu can be stored in the refrigerator for three to four days.

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