#DestineeMilianToyDrive 2015 Recipes

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So I’m proud to say that #WakeandBakeCo. finally made it’s first appearance at my 5th annual Toy Drive. I’m even more proud to say, that all of my party guest thought the event was catered by another company because of how delicious the food was and how impressive the treats looked. Much to their surprise my entire event was catered by myself, on behalf of my #WakeandBakeCo, which as you know has just been a blog up until this point. I can’t wait to incorporate a cookbook, webisodes, and merchandise. #StayTuned

The menu for my toy drive included: Truffle Mac & Cheese, Garlic Mashed Potatoes, Corn on the Cob, and Italian Herb Meatballs. The dessert menu included: Candied Applies, Sugar Cookies, Oreo Rice Krispy Treats, Chocolate Covered Pretzels, and a two layer Red Velvet Cake. I made all of the food and desserts from scratch!

Since you all loved the food so much, it’s only right that I provide you with a few of the recipes! So below are the four recipes y’all loved the most!

ThePerfectTruffleMac

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This was a big hit at my toy drive; it is a little pricey to make but totally worth it for big events, special occasions, and holiday dinners. You can use any cheese, along with the Parmesan. I used Sharp Cheddar, Colby jack, and Parmesan.

Here’s Whatcha Need:
Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)
Salt, to taste
1 lb. elbow macaroni
2 tsp. truffle oil
1/4 cup all-purpose flour
1/2 tsp. sweet paprika
1/2 tsp. Dijon mustard
2 cups milk
1 cup half-and-half
Freshly ground pepper, to taste
1 1/2 cups shredded Gruyere cheese
1 1/2 cups shredded white cheddar cheese
2 Tbs. minced fresh chives

Here’s Whatcha Do:
1. Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.

2. Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.

3. Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyere and cheddar. Stir until smooth.

4. Pour the cheese sauce onto the macaroni, add the chives and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

CC: Williams-Sonoma One Pot of the Day

#Destinee’sInfamousItalianHerbMeatBalls

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Okay, these meatballs were everyone’s favorite! I should keep it to myself lol, but I suppose I’ll share. Now below is a list of what you need and the directions, however, I don’t usually measure I had the seasonings to the liking of my taste, which is a little more than what the recipe calls for. I also spoon more marinara over the meatballs once they are finished baking, and I allow them to bake and additional 5-10 minutes once they marinara is spooned on.

Here’s Whatcha Need:
1 pound lean ground beef
½ cup Italian breadcrumbs (or more)
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)

½ small onion, grated (or minced)

2 tablespoons marinara

1 tablespoon rosemary, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon basil, chopped

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 large egg, lightly beaten

Here’s Whatcha Do:
1. Preheat oven to 375°.  Prepare a baking sheet by lining with parchment paper.

2. In a large mixing bowl, combine all ingredients. Mix well; do not over mix or you will have tough meatballs.

3. Spoon out about 1 tbsp. portion out meat, roll, and place on baking sheet, (I put foil over a cookie sheet and baked on that.

4. Bake for 20-22 minutes.

#CandiedApples

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This was my first time making candied apples, like the ones you get at the fair. They were so beautiful & loved so much that I think I’ll make them at more of my events! The main tip I have for this recipe is to use an old pot and soak it in hot water after you’ve made your apples, refill with hot water and dump continuously until all of the candy is out of your pot. For my toy drive I made teal and silver apples!

Here’s Whatcha Need:
6-8 medium apples (washed, dried & stems removed)
3 cups of white sugar
½ cup light corn syrup
1 cup water
1 tsp. vanilla extract
2 tbsp. white food coloring (I recommend AmeriColor Bright White, I had to order this on Amazon)
2 tsp. of gel coloring (I used Wilton teal, but you can use any gel food color, just remember it has to be gel food coloring not regular food coloring – the more color you use, the brighter the apples will be!)
Candy Apple Sticks (or craft sticks, make sure they have a sharp point on one end.)
Cookie Sheet lined w/ Parchment Paper (not wax paper!!)
Non-stick Spray
Heavy Duty Boiler or Sauce Pan
Candy Thermometer
Rubber Spatula

**For the Silver Apples I use the same recipe, but I don’t use the gel color. I only use the AmeriColor in Bright White. Once the apples are set I used Wilton Silver Spray Mist & silver sugar sprinkles.

Wilton Spray Mist – the trick is to spray in light doses so it doesn’t run. Once you reach your desired color of silver (or which ever spray color mist you choose) your apples are all set. If you want sprinkles, paint the apple with white corn syrup and sprinkle the sprinkles on or roll the apple in the sprinkles if you can do so w/out breaking the sticks.

Here’s Whatcha Do:
1. Insert the candy thermometer inserted into the mixture but not touching the bottom, if it’s touching the bottom of the pot it will not read accurately.

2. Coat the ½ cup with non-stick spray and pour in corn syrup, then pour corn syrup into pot.

3. Add the sugar water, and food coloring (both the white and color you want the apples to be) in a heavy pot. Lightly stir with spatula. Turn on medium to high heat and let the mixture come to a boil.

4. Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. Monitor mixture closely; if temperature goes over 302 your apples with have a lot of air bubbles.

5. While that’s going on… make sure your apples are ready – washed, dried, and on the sticks; also make sure your cookie sheet is lined with parchment paper.

6. When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla. Stir it gently and don’t allow too much air to get in.

7. You must work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples. To dip your apples, slightly tilt the pot, dip & spin the apple as close to the top of the apple as you can. Set coated apple aside on parchment paper and dip your next apple.

8. After all your apples are dipped, run hot water in your pot immediately. Apples will set very quickly; I let mine sit for 15 minutes before moving them to the display table.

*If you’re going to use a spray mist for your color, let white-coated apples sit for 30 minutes.

#RedVelvetCake

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I made my cake from scratch, but I’m going to tell you an easier, quicker way to make a red velvet cake, simply by adding to a white box cake! I also made my Cream Cheese Butter Cream Frosting from scratch, you can buy some premade or email me for the recipe.

Here’s Whatcha Need:
1 white cake mix (Betty Crocker, Duncan Hines, Pillsbury etc.)
1 cup (8 oz.) sour cream
½ cup buttermilk
⅓ cup oil
3-4 eggs (4 eggs will make the cake more moist)
1 oz. red food coloring (or less depending on the color you’re going for.)
½ tbsp. vanilla extract
1 tbsp. vinegar
2 tbsp. cocoa powder
1 box instant vanilla pudding

Here’s Whatcha Do:
1. Spray your pan with nonstick spray and sprinkle a little flour inside the pan as well. I used two small round cake pans for my cake.

2. Thoroughly mix all ingredients together in blender or Kitchen Aid. Bake at 325° for about 35-45 minutes (for 8″ or 9″ round pans). Allow to cool for 10 minutes in the pan, then flip out and completely cool on a cooling rack.

3. Once cake is cool spread frosting over the top of the bottom layer of cake and then stack the other cake on top and frost completely.

4. Hope you enjoy these recipes, they’re super fun & yummy, and your family and friends will rave about them until the end of time! I pinky promise

Xoxo,

Destinee Milian

#WakeandBakeCo

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