Lobster Mac and Cheese

 I decided to revamp this classic New England summer time treat and create a cozy fall lobster mac and cheese.

I have made mac and cheese a numerious amount of times so I decided to wing it and create my own recipe.

Marge-carpone Lobster Mac and Cheese

2 cups cooked lobster meat ( I used the meat from 3, 1.25lb lobsters) 

1 box elbows

4 cups shredded cheese 

12 tbs butter

1 cup milk

3 tbs flour

1/2 tsp. nutmeg

1 tsp garlic

1 tsp. black pepper

1 cup home made bread crumbs

First you need to make a white sauce, typically called a bechamel sauce.  Take 1 cup of milk and whisk in the flour.  On low heat whisk the sauce until it bubbles, don't take your eyes off as the sauce can get lumpy very quickly.  You are looking for a smooth thick consistency.  Once this is done remove from heat and set aside. 

In another pot melt 8tbs of butter with garlic.  When the garlic is brown add the white sauce and whisk until smooth.  Remove from heat and add in cheese, nutmeg and pepper. I used 1 cup shredded provolone, 2 cups white sharp cheddar and 1 cup cheddar.

Cook pasta till just al dente as it will finish in the oven.  Combine cheese sauce, pasta and lobster in a 9 X 13 pan.  Top with home-made bread crumbs and top with the remaining butter. Bake on 350 degrees until bubbly. 
Enjoy!

Home-made Bread Crumbs
3 pieces whole wheat bread
1 tsp pepper
1 1/2 tsp italian seasoning


Toast bread and crush it up in a bowl ( you can also put it in a food processor, but I like to have some big chunks)  Combine with seasoning and sprinkle on top of dish.


You may have to use more/less bread depending on how big your bread slices are. 

Brown Butter Pumpkin Cupcakes

Last year I purchased Martha Stewart's cupcake book.  This book is fabulous and always inspires me to try new recipes.  I love taking one of her recipes and putting a new spin on it to make it my own.  

I have made her brown-butter pumpkin cupcakes twice now and everyone raves about them.  The secret is the brown-butter, it makes the cupcakes moist and fluffy.  This time I decided to make them in miniature form (mainly so I didn't feel so guilty for eating more than one) 

Brown Butter Pumpkin Cupcakes with Marge-Carpone frosting
recipe adapted from Martha Stewart's Cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon ( I added 1 teaspoon)
1/4 teaspoon freshly grated nutmeg ( I added 1/2 teaspoon)
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
(frosting recipe follows)

Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.  (After the butter cooled in this white ramekin I ran the butter through a strainer to remove the burned sediments. )

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.

(The batter is very thick, this is normal)
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. (10 minutes for mini-cupcakes) Transfer tins to wire racks to cool completely before removing cupcakes. 

Marge-Carpone Frosting

recipe adapted from Martha Stewart

8 oz mascarpone (room temperature)

1/2 cup confectioner sugar

1 cup heavy whipping cream

1 tbs. vanilla extract

Whip heavy cream in a bowl until stiff peaks form.  In a separate bowl combine mascarpone, sugar and vanilla.  Gently fold the mixture into the  cream until just combined.  Place frosting in a pipping bag with a star tip.   Dust cupcakes with cinnamon. (optional)

Healthy Pumpkin Waffles!

Craving some pumpkin pie?? Try these instead!

Recipe
2 cups whole wheat flour
1 1/2 cups low fat buttermilk ( you can also use soy or skim milk, if you do add oil or butter)
3/4 cup pumpkin
2 egg whites
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 cup light brown sugar ( optional )

Combine all ingredients in a bowl.  Heat your waffle iron and spray with non-stick cooking spray or butter.  Serves 5-6 waffles.  Extras can be stored in the freezer then heated in the toaster oven for a quick breakfast.

Toppings
-crushed pecans
-agave maple syrup
-low fat yogurt

Fall is here!