Roasted Asparagus

2 bunches medium asparagus
2 tablespoons extra virgin olive oil
1/2 tsp kosher salt
freshly ground pepper

Preheat oven to 400 f.
Trim the woody ends from the asparagus, usually about 1 1/2 inches, lightly peel the remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, shaking the pan halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

My opinion on this was I could eat this every day for the rest of my life and be content. So yummy!

Chocolate Cheesecake Cupcakes with Ganache Frosting

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. salt

6 tbsp. butter, room temp.,

3/4 cup sugar, plus 2 tbsp.

1 egg, room temp.,

2/3 cup milk at room temp.,

3 ounces creme cheese

1 teaspoon vanilla

2 tbsp. mini semi sweet chocolate chips

2 tbsp. chopped walnuts

Place rack in middle of oven and preheat to 350f. Line 12 muffin cup with cupcake papers. In a medium bowl, sift together the flour, cocoa, baking powder, salt and set aside. Using a mixer, creme the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half the flour mixture and stir until just incorporated. Mix in the milk, add the remaining flour mixture and stir until combined. Set aside.

In a small bowl, mix together the cream cheese, 2 tbsp. sugar, and vanilla. Stir in the chocolate chips and walnuts.

Fill prepared cupcake lines with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese should not be visible).

Bake at 350 for 20 minutes. Let the cupcakes stand in the pan for 3 to 5 minutes and then remove and allow to cool completely on the rack. Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.

Ganache:

3/4 cups semisweet chocolate chips

1/2 cup heavy cream

Place a heat proof bowl over a pot of simmering water, and whisk together the chocolate, and cream. Continue whisking until chocolate is melted and mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.

We had these as part of our Easter dinner and have had then once again since, anything with cheesecake filling I find the be a real winner....

Scalloped Potates with Creme Fraiche

2 cloves garlic, smashed
2 tbsp unsalted butter
3 waxy potatoes (such as Yukon gold or Yellow Finn) peeled
3 cups half and half
1/2 cup creme fraiche
2 tbsp all purpose flour
2 tsp. chopped fresh thyme
1/8 to 1/4 tsp. ground mace
Kosher salt and freshly ground pepper
1/4 tbsp chopped chives

Preheat oven to 350. Rub garlic all over the inside of a 3 quart baking dish, then mince it. Grease the dish with about the butter.
Slice the potatoes about 1/8 inch thick. Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tbsp. butter, the half and half, creme fraiche, flour, thyme, mace, 2 1/2 tsp. salt and pepper to taste. Bring to a boil over medium heat and cook stirring until the mixture thickens slightly, 1 - 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake uncovered, until the potatoes are fork tender, about 1 hour and 15 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

I served this for Easter dinner, so I was listening to Seal, Otis Redding and Ray Charles.