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Ina Garten's Chocolate Ganache Cupcakes

Ina Garten's Chocolate Ganache Cupcakes
These cupcakes are a fun way to celebrate America’s birthday with your kids. They’re easy to make and you can use any kind of chocolate cake recipe you like, but if you want to go the Ina route, this is her recipe for chocolate cupcakes.

They were a staple at the Barefoot Contessa store when I worked there. In fact, when I was making them, the smell brought me back to the days of working there.
One year, Ina posted a picture of these with a patriotic theme and I wanted to give a try. It was easy to find red, white and blue cupcake holders and add stars to the top. Ina’s secret to making the best chocolate cakes and cupcakes is to add coffee.
The ganache in these cupcakes has instant coffee in it and brings out the best chocolate flavor. This is a great dessert to serve at a party with lots of adults. They’ll enjoy every bite!

Ingredients:

1/4 pound unsalted butter, at room temperature

1 cup sugar

4 extra-large eggs, at room temperature

1 1/3 cups Hershey's chocolate syrup

1 tablespoon pure vanilla extract

1 cup all-purpose flour

 

For the ganache: 

 

Directions:

Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F. 

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough. 

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan. 

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
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Our Favorite Barefoot Contessa BBQ Sides

Our Favorite Barefoot Contessa BBQ Sides

It’s no secret that we’re a huge Ina fan BUT our love goes so much farther than the cookbooks and the shows - I’ve known Ina since I was a child. Growing up, I adored her and, as an adult, I love her even more.

I’ve found myself intertwining her tips & recipes into my everyday life and into the smallest of moments with my children.

One of my FAVORITE seasons to utilize what she’s taught me in her cookbooks is summertime. I mean, what’s not to love? The BBQs for one are my personal favorite but truly the desserts, the cocktails on the porch - it’s unbeatable.

As we head into a new weekend, I wanted to share my absolute FAVORITE side dishes by Ina herself that are BBQ-approved. So, if you’re headed out to a get together, pull up a chair and find a favorite.

And, make sure to send me an invite (partially kidding!)

Here are my favorites in order:

 

Ina Garten Orzo with Roasted Vegetables

Ina Garten Vegetable Cole Slaw

Ina Garten's Potato Salad

Ina Garten Fresh Corn Salad

Ina Garten confetti corn salad

Ina Garten Garlic Roasted potatoes

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Introducing Trent's Favorites

Introducing Trent's Favorites

We really haven't kept it a secret: we adore Trent from @storeboughtisfine. I'm sure you've seen him on our Instagram stories, our lives, and even an instagram post here and there.

So, who is Trent exactly? Well, we'd love to introduce you!

You probably remember Trent from this post and this one, too.

Trent has become a dear friend of mine over the years and we share a mutual love for all things Ina Garten. When he began cooking his way through not one, but all of Ina's cookbooks - I knew we really would make such great friends.

 

Not only do we all adore Trent for his love of Ina & him sharing his way through each cookbook, he's also the kindest person ever. If you've ever spoken to him on Instagram and thought "wow, he is so nice!" I can attest to you - he's genuinely that nice in person, too.

So, without further adieu - I'd love to share Trent's top 5 favorite recipes from his time working his way through Ina's cookbooks!

And, we'd love to hear from you in the comments. What recipe has been your favorite?

 Recipe 1: Chicken Thighs with Creamy Mustard Sauce | View on Trent's Instagram | View Ina's Recipe

Recipe 2: Rigatoni with Sausage & Fennel | View on Trent's Instagram | View Ina's Recipe

Recipe 3: Mocha Chocolate Icebox Cake | View on Trent's Instagram | View Ina's Recipe

Recipe 4: Fried Chicken Sandwich | View on Trent's Instagram | View Ina's Recipe

Recipe 5: Charlie Bird Farro Salad | View on Trent's Instagram | View Ina's Recipe

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Ina Garten's Whiskey Sours

Ina Garten's Whiskey Sours

When it comes to a delicious Springtime drink that any guest will love - Whiskey Sours are always a great go-to. In the words of Ina Garten herself, "I like to greet my friends with a drink in my hand" - and I absolutely am the same! I think a good drink is the perfect icebreaker when having guests over and you really can't go wrong with a good Sour.

 

Here's Ina's recipe:

  • 3/4 cup Jack Daniel’s Tennessee Whiskey
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • 1/2 cup freshly squeezed lime juice (4 limes)
  • 2/3 cup sugar syrup
  • Maraschino cherries

Combine the whiskey, lemon juice, lime juice, and syrup.  Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture.  Shake for 30 seconds and pour into martini glasses.  Add a maraschino cherry and serve ice cold.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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Ina Garten's Panna Cotta with Raspberry Sauce

Ina Garten's Panna Cotta with Raspberry Sauce

I generally don’t consider something a dessert if it doesn’t have chocolate in it but I decided to switch things up and try Ina Garten's Panna Cotta with Raspberry Sauce.

I’m so glad I did! The raspberry sauce in itself is delicious. Add the sauce to the Panna Cotta and you have a delicious dessert. It’s simple to make and looks gorgeous.

The panna cotta needs to sit overnight, so make sure you read recipe ahead of time.  But it is a great recipe to make ahead.  Prepare panna cotta and raspberry sauce the day before and simple add sauce and fresh raspberries before serving. They are perfect in our simple glassware - cocktail glass served on a silver tray.

Ingredients:

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided 
2 cups plain whole milk yogurt 
2 teaspoons pure vanilla extract 
Seeds scraped from 1 vanilla bean 
3/4 cup sugar 
2 tablespoons Grand Marnier liqueur 
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries 


Fresh Raspberry Sauce:
1 (6-ounce) package fresh raspberries
1/2 cup sugar 
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur 

 

Directions:

In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.


Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved.

Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.


Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.

Fresh Raspberry Sauce:

Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Recipe courtesy of Ina Garten

Shop the post: Glasses, Plastic Container, Serving Tray

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Guest Post: Trent from StoreBoughtisFine Favorite Chicken Recipes

Guest Post: Trent from StoreBoughtisFine Favorite Chicken Recipes

You don't realize when you start sharing your love of Ina Garten just how vast the community is! When I began Cassandra's Kitchen, I had personally known Ina for years but the more I shared, the more I realized everyone loved her just as much as myself and my family does.

One of people I met that I've adored all this time was Trent from @storeboughtisfine. Trent loves Ina just as much as I do but truly loves how easy her recipes are.

Trent began working his way through every Barefoot Contessa cookbook starting back in 2015 and has since finished EVERY recipe (over 750!!!)

Here are a few of Trent's favorite chicken recipes. Click the image to go straight to his post about it!

 

 

 

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Apple Harvest Salad

Apple Harvest Salad

Do you have a favorite salad combination?

Most of the time I just use the veggies I have in the fridge but I’m so happy when I have all the ingredients for an Apple Harvest Salad because it's so yummy!

I typically fill my bowl with lettuce, red onion, sliced apples, pecans, goat cheese, dried cranberries and cucumbers.  The balsamic vinaigrette recipe from our salad dressing bottle is also perfect for this salad.

Do you have a favorite salad combination?  Let us know below in the comments! We may even share on our blog!

Shop the post: Round Wooden Salad Bowl, Salad Dressing Bottle, Salad Serving Set, Marble Salt Keeper

 

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Ina Garten’s Beatty’s Chocolate Cupcakes

Ina Garten’s Beatty’s Chocolate Cupcakes
Ina Garten’s Beatty’s chocolate cake recipe is the best cake recipe hands down.  Fans were thrilled when Ina recently shared how to make it into cupcakes.  The recipe is still the same but it helps to know how long to bake them for - And Ina suggests doubling the icing recipe.
The cake recipe is below.  Instead of preparing cake pans, you’ll want to prepare cupcake pan.  Bake for 25 to 30 minutes and allow to cool for 30 min.  And finally, double the frosting recipe.  
“Doubling the frosting recipe makes a little too much frosting,” Garten says, “but I’ve never found that to be a problem, have you??”
Beatty's Chocolate Cake
Ingredients
For the cake:
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon brand)
1 cup freshly brewed hot coffee
For the frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon brand)
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F.
Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.
Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
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Ina's Outrageous Brownies

Ina's Outrageous Brownies
Ina’s outrageous brownies are just that…..outrageous. They were a staple in the Barefoot Contessa store and I would go home smelling like them after a long day of work. Recently, a local Bon Appetite Club invited me to come speak and I baked them 2 trays of these brownies and they were a huge hit. The recipe makes a lot which is perfect for your next big event or the next party you go to. Walk in with a tray of these, and everyone will go crazy. They will also ask for the recipe so here it is! 
 
Must haves: you need to have big bowls (our 8qt mixing bowl is perfect) and big spoons. No mixer is needed. You'll need half sheet pans and Vanilla
Don’t forget to save your butter paper and use that to grease the pan. 
RECIPE: 
  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces bitter chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2-1/4 cups sugar
  • 1-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups chopped walnuts

Preheat the oven to 350 degrees.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved. 

Photo credit: Melanie Acevedo

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Ina Garten's Breakfast Fruit Crunch

Ina Garten's Breakfast Fruit Crunch
Ina’s Breakfast Fruit Crunch is the perfect way to start or end your day.  I’m a huge oatmeal/granola fan and I could eat this everyday.  It looks gorgeous in our LaRochere Amite glassware.  
  • 1 cup old-fashioned or quick-cooking (not instant) oatmeal
  • ½ cup sweetened, shredded coconut
  • ½ cup sliced or slivered almonds
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 8 to 10 strawberries, diced
  • ½ cup blueberries
  • ¼ fresh pineapple, preferably golden, diced
  • 2 cups plain yogurt

Preheat the oven to 350 degrees.

To make the granola, toss the oatmeal, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.

Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl.  In 4 parfait glasses or tall glasses, alternately layer half the fruit, then half the yogurt, and sprinkle with the cooled granola.  Repeat with a second layer of fruit, yogurt, and granola.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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