Dips and Desserts by Carmen Capri by Carmen Capri

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Table of Contents SPINACH ARTICHOKE HUMMUS.................. 10 GUMBO DIP................................................. 11 BAKED LOBSTER AND BRIE DIP................... 13 ROOT BEER FLOAT CAKE............................. 17 DULCE DE LECHE BREAD PUDDING............ 18 SNICKERDOODLE CAKE . ............................ 20

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Tis’ the season to be jolly! Well, kind of – it’s a time for office parties, family potlucks and game day gatherings. When invited to a potluck I usually know what to expect. The kitchen is crowded with casserole dishes of spinach artichoke dip, crockpots of cheese dip and bakery tins of chocolate chip cookies. While these are some of my guilty pleasures too, I’m always in search for recipes that are a bit outside the box. I searched my enormous collection of recipes and found inspiration to make extraordinary dishes. Each recipe has a “secret ingredient” that will be sure to set your dish apart from anything on the potluck sign up sheet. I want people to be waiting with folk in hand!

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Picture: Gumbo Dip 8 www.carmencapri.net

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SPINACH ARTICHOKE HUMMUS inspired by Rachael Ray

Most people are familiar with these two dishes: Spinach Artichoke Dip and Hummus. So I was quite intrigued when I came across a recipe that combined the two! This recipe is super easy, quick and budget friendly. It’s low fat, full of flavor & Easy to serve with fresh pita bread, chips or a colorful plate of crudités. Picture: Spinach Artichoke Hummus 10 www.carmencapri.net

SPINACH ARTICHOKE HUMMUS INGREDIENTS: • Secret Ingredient: Greek Yogurt • 1/3 cup non-fat greek yogurt (or non-fat sour cream if not available) • 15 ounce can garbanzo beans (chickpeas) drained • Juice one lemon and zest • 1/2 teaspoon garlic powder (or a clove of fresh garlic) • 1 cup frozen chopped spinach defrosted (or 2 cups of fresh spinach) • 1 cup artichoke hearts (frozen and defrosted or canned but not in oil) • Handful fresh parsley • Teaspoon olive oil • Teaspoon salt • Black pepper to taste • Pinch cayenne pepper (optional)

GUMBO DIP

inspired by Southern Living Magazine

This recipe belongs in the Game Day Recipe Hall of Fame. The layers of gumbo flavor are addicting. Crockpots of little smokies and cheese dip are so 1990. My only caution is you might want to add less okra if you have people that are less than fans of the texture.

GUMBO DIP ingredients: • Secret Ingredient: Shrimp Boil Oil • Frozen garlic bread loaf (sliced into inch pieces) • 2 tablespoons unsalted butter • 1 large bell pepper seeded and diced (orange or red for added color) • 1 cup sliced okra (frozen or fresh) • 2 ribs celery stock (and leaves chopped for added flavor) • 3 green onions chopped • 1 jalapeño sliced with seeds • 1 cup turkey kielbasa diced • 1 1/2 teaspoons Cajun seasoning • Teaspoon garlic powder • Teaspoon Gumbo Filé (optional)

INSTRUCTION:

• 1/2 teaspoon shrimp boil oil

Place all ingredients in a food processor and whirl away!

• 1 pound of large shrimp (peeled, devained and chopped) • 8 ounces cream cheese • 1/2 cup parmesan cheese Gumbo Dip instructions on page 12

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GUMBO DIP INSTRUCTION: Preheat the oven to 400˚ F. Place slices of frozen garlic bread on a baking sheet and bake for 10-12 minutes or golden brown and crisp. Remove bread from the oven but leave oven on for later. Melt the butter in a large skillet over medium-high heat. Add the bell pepper, okra, celery, green onions, jalapeño and turkey kielbasa to the pan and sauté until the vegetables begin to soften and meat is starts to brown, about 6 minutes. Stir in garlic, Cajun seasoning, gumbo filé and shrimp boil oil. Cook for 1 minute, just until fragrant. Add the shrimp, cream cheese, and parmesan cheese. Stir over low heat until the cream cheese is melted and everything is evenly mixed. Spray baking dish with non stick spray and spoon the mixture into the dish. Place dip in the oven for 25 minutes or until the top is browned and bubbling. Serve warm with toasted garlic bread slices. Picture: Gumbo Dip 12 www.carmencapri.net

BAKED LOBSTER AND BRIE DIP from Clean Eating Magazine

The name alone makes my mouth water. When the occasion is a bit fancier and you don’t mind spending the extra money. This decadent and rich recipe is a show stopper when you show up at the door with a bottle of wine.

BAKED LOBSTER AND BRIE DIP INGREDIENTS: • Secret Ingredient: Lobster

• 1 tablespoon fresh lemon juice

• 2 teaspoon olive oil

• Pinch ground cayenne pepper

• 2 cloves garlic minced

• 1 1/2 cups chopped cooked lobster

• 6 cups fresh baby spinach (lightly packed) • 1 cup shredded part-skim mozzarella cheese

meat • 1 1/2 cups low-fat Brie cheese diced (about 7 ounces) • 2 tablespoons chopped fresh chives

• 1/2 cup non-fat plain Greek yogurt

• 2 tablespoons flat-leaf parsley

• 1/2 cup low-fat plain cream cheese

• Sea salt and fresh ground pepper, to

(softened)

taste

INSTRUCTION: Preheat oven to 375° F. In a large skillet, heat oil on medium-high. Add garlic and spinach and cook for 1-2 minutes, until spinach is just wilted. Transfer to a colander and cool for 2 to 3 minutes, gently pressing to drain excess water. Transfer to a large mixing bowl and cool at room temperature. Set aside. In a food processor, add mozzarella, yogurt, cream cheese, lemon juice, cayenne pepper and pulse until combined. Add cheese mixture into the bowl with spinach. Stir in lobster, Brie, chives, parsley and season with salt and pepper. Spoon the mixture into a shallow ovenproof casserole dish and place dish on a baking tray. Bake in oven for 15-18 minutes, until hot and bubbling. Remove from oven and let rest for 3 to 4 minutes.

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Picture: DULCE DE LECHE BREAD PUDDING www.carmencapri.net 15

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ROOT BEER FLOAT CAKE from Joy the Baker

After tasting this cake, there’s no surprise why it speaks to your inner kid. Fun and delicious, this cake is super moist and chocolaty. Be sure to use a good quality root beer for the most flavor!

ROOT BEER FLOAT CAKE INGREDIENTS: • Secret Ingredient: Root Beer

• 1/2 cup dark brown sugar

• 2 cups root beer (do not use diet root

• 2 cups all-purpose flour

beer)

• 1 1/4 teaspoons baking soda

• 1 cup dark unsweetened cocoa powder

• 1 teaspoon salt

• 1/2 cup unsalted butter

• 2 eggs

• 1 1/4 cups granulated sugar

INSTRUCTION: Preheat oven to 325° F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour and set aside. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. Then pour into a large bowl and set aside. In a medium bowl, whisk the flour, baking soda and salt together. In a small bowl, whisk the eggs until just beaten, add them to the cooled cocoa mixture and whisk until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time. The cake is done with a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Serve with your favorite vanilla ice cream.

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DULCE DE LECHE BREAD PUDDING inspired by Food and Wine Magazine

Marrying into a Latin family, I’m always looking for something with a little flare! One bite of this and guests will be salsa dancing in the kitchen. The warm bread pudding and sweetness of the dulce de leche brings a smile to any face.

DULCE DE LECHE BREAD PUDDING INGREDIENTS: • Secret Ingredient: Dulce De Leche

• 3 large eggs

• 1 can(s) (13.4 ounces) dulce de leche

• 1 tablespoon vanilla extract

• 1 1/2 tablespoon unsalted butter softened

• 1 tablespoon dark rum

• 12 ounces rich egg bread (like Challah or

• 1/4 teaspoon salt

Hawaiian) cut into1 inch slices • 2 1/2 cups whole milk

• 2 ounces bittersweet chocolate chips (or coarsely chopped)

INSTRUCTION: Grease a shallow 3-quart ceramic baking dish. In microwave-safe small bowl, reserve 2 tablespoons dulce de leche, cover and refrigerate. Lightly butter both sides of all bread slices. In a large skillet over medium high heat, cook bread slices for 1 to 2 minutes per side or until golden brown and toasted. Cool on wire rack. In the same skillet, combine milk and remaining dulce de leche. Simmer over a medium high heat for 6 - 8 minutes or until bubbles form around edge of pan, stirring occasionally. Meanwhile, in large bowl, with wire whisk, combine eggs, vanilla, rum and salt. Continue whisking and add 1/2 cup hot milk mixture in slow, steady stream. Whisk in remaining milk mixture. Cut toasted bread slices into 1-in. cubes; arrange in single layer in prepared baking dish. Sprinkle with even layer of chocolate. Pour egg mixture over bread and chocolate. Let stand at least 30 minutes or overnight. Preheat oven to 350°F and bake 25 - 30 minutes or until just set and dark golden brown on top. Cool bread pudding in pan on wire rack 20 minutes. Microwave reserved dulce de leche on high for 20 seconds to warm. Drizzle over bread pudding to serve.

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SNICKERDOODLE CAKE with BROWN SUGAR CINNAMON BUTTERCREAM

from Tasty Kitchen

I believe everything in moderation but when it’s time to celebrate, who cares about the waistline! The combination of cinnamon, brown sugar and vanilla is classic. I have no doubt that this cake will be a crowd favorite for years to come. Yes, that’s not a typo…the buttercream has four and a half sticks of butter (don’t judge).

SNICKERDOODLE CAKE INGREDIENTS: • Secret Ingredient: Brown Sugar Cinnamon

BUTTERCREAM:

CAKE:

• 4 1/2 sticks butter (12 ounces), softened to

• 1 1/2 cups all-purpose flour

room temperature

• 1 1/2 cups cake flour

• 1 cup light brown sugar, packed

• 1 tablespoon baking powder

• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 8-9 cups confectioner’s (powdered) sugar

• 1 tablespoon ground cinnamon

• 1 teaspoon vanilla extract

• 2 sticks butter, softened to room

• 1/2 cup of half and half, plus more if

temperature

needed

• 1 3/4 cups fine or superfine sugar • 4 large eggs, room temperature

Optional:

• 1 tablespoon vanilla extract

• Whole cinnamon sticks for garnish

• 1 1/4 cups whole milk, warmed to room temperature

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INSTRUCTION: CAKE: Preheat oven to 325°F. Prepare two 8 or 9 inch round cake pans with butter and flour In a mixing bowl, whisk together the flours, baking powder, salt, cinnamon and set aside. In a large bowl, cream together the butter and sugar until fluffy and pale in color. Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla. Add about 1/3 of the milk and beat to incorporated, then add 1/3 of the flour until incorporated. Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly. Divide the batter evenly between the two pans and bake for 35 minutes, rotating the pan halfway through the baking time. The cake is done with a small sharp knife inserted into the cake comes out clean. Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling. BUTTERCREAM: Beat together the butter, brown sugar and cinnamon until fluffy and pale in color. Add 6 cups of the confectioner’s sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated. Scrape down the bowl and add the half and half and beat until incorporated. Add another 2 cups of the confectioner’s sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner’s sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like. TO ASSEMBLE: Cut your cooled cakes into two even layers. Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream. If desired, garnish the top of the cake with whole cinnamon sticks. Cover and refrigerate for at least an hour before slicing.

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