Praline-Apple Bread
From Myrecipes.com
Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min.
Yield: Makes 1 loaf
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Recipe from Debbie Grusska, Hobart, Indiana
** notes**
Flour apples and nuts
add 1 tsp cinnamon and pinch nutmeg
Thursday, September 23, 2010
Tuesday, September 21, 2010
Blueberry Cookies
Blueberry and Cream Cookies
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.
Yield: Makes about 35
Active Time: 55 minutes
Total Time: 27 hours (includes chilling, baking, and cooling time)
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs** recipe follows**
1 1/2 cups dried blueberries
Special equipment: stand mixer with paddle attachment
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Milk Crumbs
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .
Yield: Makes about 2 cups
Active Time: 15 minutes
Total Time: 1 hour (includes baking and cooling time)
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.
Yield: Makes about 35
Active Time: 55 minutes
Total Time: 27 hours (includes chilling, baking, and cooling time)
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs** recipe follows**
1 1/2 cups dried blueberries
Special equipment: stand mixer with paddle attachment
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Milk Crumbs
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .
Yield: Makes about 2 cups
Active Time: 15 minutes
Total Time: 1 hour (includes baking and cooling time)
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
Saturday, September 11, 2010
Aussie Bites
Aussie Bites
I call them granola bites.. very easy to make and it makes a bunch..
From Food.com
Ingredients
2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 cup coconut
1/2 cup sunflower seeds
1 cup dried fruit ( raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water
Directions
Preheat oven to 350 degrees (farenheit).
Combine first six ingredients in a large bowl.
Melt honey & butter together in microwave; set aside.
Mix baking soda with hot water and add to butter mixture.
Pour butter mixture into dry ingredients and mix well.
Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
I call them granola bites.. very easy to make and it makes a bunch..
From Food.com
Ingredients
2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 cup coconut
1/2 cup sunflower seeds
1 cup dried fruit ( raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water
Directions
Preheat oven to 350 degrees (farenheit).
Combine first six ingredients in a large bowl.
Melt honey & butter together in microwave; set aside.
Mix baking soda with hot water and add to butter mixture.
Pour butter mixture into dry ingredients and mix well.
Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
Wednesday, September 1, 2010
PORK BALLS IN CURRY SAUCE
If you want lots of sauce I would suggest doubling the sauce...Because the sauce is soooooo good..
PORK BALLS IN CURRY SAUCE
Serves 8
1-1/2 pounds lean ground pork
3/4 cup soft bread crumbs
1 egg, lightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1-2 tablespoons crushed dried red peppers
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups chopped onion
2 cloves garlic, minced
2/3 cup cider vinegar
1 cup tomato sauce
1 cup chicken broth
3/4 cup sour cream
Cooking Directions
Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all sides. Remove browned balls from pan and repeat with remainder. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover; reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream; carefully mix sauce and balls. Serve with noodles or rice, if desired. I served over jasmine rice very tasty.. :)
Serving Suggestions
These meatballs with the spicy sauce can be served over rice for a meal. Or serve in the sauce as part of a buffet or for a potluck.
Nutrition Facts
Calories 236 calories; Protein 20 grams; Fat 12 grams; Sodium 681 milligrams; Cholesterol 80 milligrams; Saturated Fat 5 grams; Carbohydrates 13 grams; Fiber 2 grams
PORK BALLS IN CURRY SAUCE
Serves 8
1-1/2 pounds lean ground pork
3/4 cup soft bread crumbs
1 egg, lightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1-2 tablespoons crushed dried red peppers
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups chopped onion
2 cloves garlic, minced
2/3 cup cider vinegar
1 cup tomato sauce
1 cup chicken broth
3/4 cup sour cream
Cooking Directions
Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all sides. Remove browned balls from pan and repeat with remainder. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover; reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream; carefully mix sauce and balls. Serve with noodles or rice, if desired. I served over jasmine rice very tasty.. :)
Serving Suggestions
These meatballs with the spicy sauce can be served over rice for a meal. Or serve in the sauce as part of a buffet or for a potluck.
Nutrition Facts
Calories 236 calories; Protein 20 grams; Fat 12 grams; Sodium 681 milligrams; Cholesterol 80 milligrams; Saturated Fat 5 grams; Carbohydrates 13 grams; Fiber 2 grams
Monday, August 9, 2010
Eclair Cake
I made this the other day sounded really good any i had everything to make it .. very good and easy NO BAKE!!!! yum yum....
Eclair Cake
Recipe via recipezaar
Ingredients
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (8 ounce) containers frozen whipped topping , thawed
3 cups milk
1 (16 ounce) packages graham cracker squares
1 (16 ounce) packages chocolate frosting prepared
Directions
In a medium bowl, thoroughly blend the pudding mix and milk.
Fold in cool whip.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Spread the frosting over the entire cake up to the edges of the pan.( ** i warmed the icing in the microwave for about 35 seconds so i could just pour it on the top, it was hard to spread.****)
Cover, and chill at least 4 hours before serving.
Eclair Cake
Recipe via recipezaar
Ingredients
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (8 ounce) containers frozen whipped topping , thawed
3 cups milk
1 (16 ounce) packages graham cracker squares
1 (16 ounce) packages chocolate frosting prepared
Directions
In a medium bowl, thoroughly blend the pudding mix and milk.
Fold in cool whip.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Spread the frosting over the entire cake up to the edges of the pan.( ** i warmed the icing in the microwave for about 35 seconds so i could just pour it on the top, it was hard to spread.****)
Cover, and chill at least 4 hours before serving.
Monday, July 26, 2010
Perfect Potstickers
Perfect Potstickers
*** Can be made vegetarian using fake ground beef crumbles**
Recipe courtesy Alton Brown, 2004
Prep Time:50 min
Cook Time:20 min
35 to 40 potstickers.
Ingredients
•1/2 pound ground pork
•1/4 cup finely chopped scallions
•2 tablespoons finely chopped red bell pepper
•1 egg, lightly beaten
•2 teaspoons ketchup
•1 teaspoon yellow mustard
•2 teaspoons Worcestershire sauce
•1 teaspoon light brown sugar
•1 1/2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•35 to 40 small wonton wrappers
•Water, for sealing wontons
•3 to 4 tablespoons vegetable oil, for frying
•1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
.
*** Can be made vegetarian using fake ground beef crumbles**
Recipe courtesy Alton Brown, 2004
Prep Time:50 min
Cook Time:20 min
35 to 40 potstickers.
Ingredients
•1/2 pound ground pork
•1/4 cup finely chopped scallions
•2 tablespoons finely chopped red bell pepper
•1 egg, lightly beaten
•2 teaspoons ketchup
•1 teaspoon yellow mustard
•2 teaspoons Worcestershire sauce
•1 teaspoon light brown sugar
•1 1/2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•35 to 40 small wonton wrappers
•Water, for sealing wontons
•3 to 4 tablespoons vegetable oil, for frying
•1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
.
Tuesday, July 13, 2010
Adult Hot Chocolate Drink
Adult Hot Chocolate Drink
This is soooo good.. :)
Recipe is from Emeril
4 servings
Ingredients
3 cups milk
1/2 cup heavy cream
1/2 cup Dutch process unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup coffee-flavored liqueur
1 tablespoon dark rum or brandy
Whipped cream
Grated bittersweet chocolate
Directions
In a saucepan, bring the milk and cream to a low boil. Remove from the heat.
Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well.
Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve.
This is soooo good.. :)
Recipe is from Emeril
4 servings
Ingredients
3 cups milk
1/2 cup heavy cream
1/2 cup Dutch process unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup coffee-flavored liqueur
1 tablespoon dark rum or brandy
Whipped cream
Grated bittersweet chocolate
Directions
In a saucepan, bring the milk and cream to a low boil. Remove from the heat.
Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well.
Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve.
Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone
Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone
Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.
Yield: Makes 6 servings
1/3 cup raspberry balsamic vinegar
2 teaspoons plus 5 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 tablespoons Sugar
2 Tablespoons Dutch process Cocoa powder
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 3 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 large martini glasses. Top with mascarpone mixture.
*Italian cream cheese, available at Italian markets and many supermarkets.
Saturday, April 24, 2010
Creme Fraiche
Recipe from http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm
Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature 12 to 24 hours
Stir well and refrigerate.
Use within 10 days.** If it s close to the 10 days, remove 2 tablespoons of the Creme fraiche and mix with one cup of whipping cream.. and repeat directions...
The more you make the better it gets...
Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature 12 to 24 hours
Stir well and refrigerate.
Use within 10 days.** If it s close to the 10 days, remove 2 tablespoons of the Creme fraiche and mix with one cup of whipping cream.. and repeat directions...
The more you make the better it gets...
Orange Chipotle Truffles
Recipe is from http://www.fabulousfoods.com/recipes/article/111/19778
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
Thursday, February 25, 2010
Vegetarian Meatloaf
Really Good Vegetarian Meatloaf
From recipezaar.com Recipe #33921
1½ hours | 10 min prep
SERVES 4 -6
2 cups water
1 teaspoon salt
1 cup lentils (or canned lentils)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder**** i used fresh garlic appx 1 teaspoon**
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1.Add salt to water and boil in a saucepan.
2.Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3.Remove from fire.
4.Drain and partially mash lentils.
5.Scrape into mixing bowl and allow to cool slightly.
6.Stir in onion, oats and cheese until mixed.
7.Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8.Mix well.
9.Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10.Smooth top with back of spoon.
11.Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12.Cool in pan on rack for about 10 minutes.
13.Run a sharp knife around edges of pan then turn out loaf onto serving platter.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
From recipezaar.com Recipe #33921
1½ hours | 10 min prep
SERVES 4 -6
2 cups water
1 teaspoon salt
1 cup lentils (or canned lentils)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder**** i used fresh garlic appx 1 teaspoon**
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1.Add salt to water and boil in a saucepan.
2.Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3.Remove from fire.
4.Drain and partially mash lentils.
5.Scrape into mixing bowl and allow to cool slightly.
6.Stir in onion, oats and cheese until mixed.
7.Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8.Mix well.
9.Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10.Smooth top with back of spoon.
11.Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12.Cool in pan on rack for about 10 minutes.
13.Run a sharp knife around edges of pan then turn out loaf onto serving platter.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Wednesday, February 17, 2010
Chocolate-Raspberry Truffles
Chocolate-Raspberry Truffles
SOOOOOO good and so easy!!!
Recipe from recipezaar.com
40 truffles
1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa
In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
Add chocolate, stirring, until smooth.
Let cool slightly and add butter, bit by bit, stirring until smooth.
Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
Chill, covered, for 4 hours, or until firm.
Form mixture by heaping teaspoons into balls and roll in cocoa powder.
Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
SOOOOOO good and so easy!!!
Recipe from recipezaar.com
40 truffles
1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa
In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
Add chocolate, stirring, until smooth.
Let cool slightly and add butter, bit by bit, stirring until smooth.
Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
Chill, covered, for 4 hours, or until firm.
Form mixture by heaping teaspoons into balls and roll in cocoa powder.
Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
Caramel-Dark Chocolate Truffles with Fleur De Sel
Caramel-Dark Chocolate Truffles with Fleur De Sel
Recipe courtesy of epicurious.com
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
Yield: Makes about 32
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
Test-kitchen tip:
Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Caramel-Dark-Chocolate-Truffles-with-Fleur-de-Sel-109085#ixzz0fr5MLgoY
Recipe courtesy of epicurious.com
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
Yield: Makes about 32
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
Test-kitchen tip:
Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Caramel-Dark-Chocolate-Truffles-with-Fleur-de-Sel-109085#ixzz0fr5MLgoY
Sunday, January 10, 2010
Banana Cake With Cream Cheese Frosting
Man this is so good.. But it does make 13x9 pan lots of cake yum yum.. :) You must make this if you like bananas, it is like banana bread with cream cheese icing..
Best Ever Banana Cake With Cream Cheese Frosting
From recipezaar
Recipe #67256
1¼ hours | 15 min prep
SERVES 16 , 1 9x13 pan
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice **i did not use**
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
Best Ever Banana Cake With Cream Cheese Frosting
From recipezaar
Recipe #67256
1¼ hours | 15 min prep
SERVES 16 , 1 9x13 pan
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice **i did not use**
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
Friday, January 1, 2010
Pumpkin Gooey Butter Cake
I made this today and it was sooooo good. I will be making this instead of pumpkin pie for now on.. so good and so easy!!! Recipe is by Paula Deen...
Pumpkin Gooey Butter Cake
1½ hours | 30 min prep
SERVES 10
Cake
1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350.
To make the cake: Combine all of the ingredients and mix well.
Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to over bake as the center should be a little gooey.
Pumpkin Gooey Butter Cake
1½ hours | 30 min prep
SERVES 10
Cake
1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350.
To make the cake: Combine all of the ingredients and mix well.
Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to over bake as the center should be a little gooey.
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