1/3 c heavy cream
3 green tea bags
24 oz white chocolate, finely chopped
1 oz dark chocolate, finely chopped
Bring cream to a boil in a small saucepan and place tea bag in it. Remove from heat; cover and steep 5 minutes. Gently squeeze excess cream from bags back into remaining cream. Discard teabags.
Meanwhile, place 8 oz white chocolate in a bowl over simmering water. Melt, stirring occasionally, until smooth. Bring cream to a boil again and whisk into melted chocolate until smooth. Refrigerate until thick and stiff, about 3-4 hours.
Chill a baking sheet and line it with wax or parchment paper. Use a melon baller or spoon to shape chocolate into 3/4" balls on baking sheet. Mixture will be very sticky. Cover with plastic wrap and freeze until chilled, 1-2 hours.
Temper remaining white chocolate and, using a fork or candy dipper, dip chocolates one at a time. Place on a lined baking sheet and refrigerate until set.
To decorate: melt dark chocolate in microwave on medium power for 30 seconds. Stir and microwave for 10-30 more second if necessary to melt completely. Scrape chocolate into a small plastic sandwich bag and snip off a small piece of one corner. Pipe decorations onto each truffle. Refrigerate until set.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Tuesday, August 16, 2011
Chocolate Martini
1 Tbsp sugar
1 Tbsp cocoa powder
1/4 c chocolate syrup
1 1/2 oz plain or vanilla-flavored vodka
2 1/2 oz light creme de cacao
crushed ice
chocolate shavings, optional
In a small bowl, mix sugar and cocoa powder. Pour chocolate syrup onto a small plate or saucer; dip the rim of a martini glass into the syrup and then the cocoa. Place in freezer to chill.
In a martini shaker, combine vodka, creme de cacao, and 3/4 shaker crushed ice. Shake until a light frost appears on outside of shaker. Strain into chilled martini glass. Garnish with chocolate shavings. Serve immediately.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
1 Tbsp cocoa powder
1/4 c chocolate syrup
1 1/2 oz plain or vanilla-flavored vodka
2 1/2 oz light creme de cacao
crushed ice
chocolate shavings, optional
In a small bowl, mix sugar and cocoa powder. Pour chocolate syrup onto a small plate or saucer; dip the rim of a martini glass into the syrup and then the cocoa. Place in freezer to chill.
In a martini shaker, combine vodka, creme de cacao, and 3/4 shaker crushed ice. Shake until a light frost appears on outside of shaker. Strain into chilled martini glass. Garnish with chocolate shavings. Serve immediately.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Chocolate Hazelnut Cookies
2 c hazelnuts
1 1/2 c sugar
12 oz almond paste
1/4 c unsweetened cocoa powder
pinch salt
4 large egg whites at room temperature
Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake until skins are blackened and nuts are lightly browned, about 15 min. Transfer warm nuts to a kitchen towel and rub briskly to remove skins. Coarsely chop 1/2 cup of nuts and set aside.
Combine remaining hazelnuts with sugar in a food processor and grind to a fine powder. Add almond paste and process until well mixed. Add cocoa and salt and process until mixed, scraping down sides of bowl as needed.
With the processor running, pour egg whites and chopped hazelnuts into the batter. Process until just mixed.
Spoon heaping tablespoonfuls of batter 1 1/2" apart onto parchment-lined baking sheets. Bake 18-20 min or until cookies are firm on the outside but still chewy inside. Let cool 5 min on baking sheet and then transfer to a rack to cool completely.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
1 1/2 c sugar
12 oz almond paste
1/4 c unsweetened cocoa powder
pinch salt
4 large egg whites at room temperature
Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake until skins are blackened and nuts are lightly browned, about 15 min. Transfer warm nuts to a kitchen towel and rub briskly to remove skins. Coarsely chop 1/2 cup of nuts and set aside.
Combine remaining hazelnuts with sugar in a food processor and grind to a fine powder. Add almond paste and process until well mixed. Add cocoa and salt and process until mixed, scraping down sides of bowl as needed.
With the processor running, pour egg whites and chopped hazelnuts into the batter. Process until just mixed.
Spoon heaping tablespoonfuls of batter 1 1/2" apart onto parchment-lined baking sheets. Bake 18-20 min or until cookies are firm on the outside but still chewy inside. Let cool 5 min on baking sheet and then transfer to a rack to cool completely.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Chocolate Cake with Bittersweet Chocolate Glaze
Cake:
2 c sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/2 c butter at room temperature
1 1/2 c sugar
3 large eggs, separated
2 tsp vanilla extract
3 oz unsweetened chocolate, melted and cooled
1 c sour cream
Glaze:
1/2 c heavy cream
3 oz bittersweet chocolate, coarsely chopped
1 Tbsp dark rum
Preheat oven to 350 degrees; grease two 9" round cake pans, then line with parchment paper. Grease and flour parchment paper.
Combine flour, baking soda and salt; set aside.
Beat butter with an electric mixer on medium-high speed until smooth and creamy. Gradually add sugar, then beat until mixture has increased in volume and is light and fluffy (about 8 minutes). Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate.
Keeping mixer on, alternately add the flour mixture and the sour cream to the batter, beginning and ending with flour and beating until just combined.
In a separate bowl, using clean beaters, beat egg whites at medium speed until peaks are stiff but not dry. With a rubber spatula, fold 1/3 whites into batter until well mixed. Gently fold in remaining whites until just blended. Divide the batter between the prepared pans and bake about 25 minutes or until a cake tester inserted in middle comes out clean. Let cool 15 minutes in pans, then invert onto racks to cool completely.
To make glaze: bring cream to a boil in a small saucepan. Remove from heat and add chocolate. Whisk until smooth. Stir in the rum. With a spatula, spread 1/3 glaze over each cake layer. Set one layer on top of the other and drizzle remaining glaze over the sides.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
2 c sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/2 c butter at room temperature
1 1/2 c sugar
3 large eggs, separated
2 tsp vanilla extract
3 oz unsweetened chocolate, melted and cooled
1 c sour cream
Glaze:
1/2 c heavy cream
3 oz bittersweet chocolate, coarsely chopped
1 Tbsp dark rum
Preheat oven to 350 degrees; grease two 9" round cake pans, then line with parchment paper. Grease and flour parchment paper.
Combine flour, baking soda and salt; set aside.
Beat butter with an electric mixer on medium-high speed until smooth and creamy. Gradually add sugar, then beat until mixture has increased in volume and is light and fluffy (about 8 minutes). Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate.
Keeping mixer on, alternately add the flour mixture and the sour cream to the batter, beginning and ending with flour and beating until just combined.
In a separate bowl, using clean beaters, beat egg whites at medium speed until peaks are stiff but not dry. With a rubber spatula, fold 1/3 whites into batter until well mixed. Gently fold in remaining whites until just blended. Divide the batter between the prepared pans and bake about 25 minutes or until a cake tester inserted in middle comes out clean. Let cool 15 minutes in pans, then invert onto racks to cool completely.
To make glaze: bring cream to a boil in a small saucepan. Remove from heat and add chocolate. Whisk until smooth. Stir in the rum. With a spatula, spread 1/3 glaze over each cake layer. Set one layer on top of the other and drizzle remaining glaze over the sides.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Saturday, May 28, 2011
Homemade Chocolate Syrup
1 cup cocoa powder
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract
Combine all ingredients in a medium saucepan; boil 2-5 minutes, stirring, until sauce begins to thicken. Store in refrigerator.
NOTES
From Food.com.
So easy to make, so delicious. Much better than store-bought.
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract
Combine all ingredients in a medium saucepan; boil 2-5 minutes, stirring, until sauce begins to thicken. Store in refrigerator.
NOTES
From Food.com.
So easy to make, so delicious. Much better than store-bought.
Banana Bread
3 - 4 bananas, mashed
1/3 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
pinch salt
1 1/2 cups flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
NOTES
From Simply Recipes.
THE best basic banana bread.
1/3 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
pinch salt
1 1/2 cups flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
NOTES
From Simply Recipes.
THE best basic banana bread.
Tzatziki Sauce
8 oz plain yogurt
1 cucumber, shredded
juice from 1/2 lemon
1 - 2 tsp chopped fresh dill, or 1/4 - 1/2 tsp dried
1 - 2 cloves garlic, minced
salt and pepper to taste
Combine all ingredients; chill before serving. Serve with falafel, pita, fresh veggies, Greek food, meats, whatever you like.
NOTES
Adapted from various online recipes.
To reduce wateriness -- strain yogurt in a paper-towel lined strainer before making, and/or squeeze water out of shredded cucumber. Sometimes I skip these and it's still pretty good.
1 cucumber, shredded
juice from 1/2 lemon
1 - 2 tsp chopped fresh dill, or 1/4 - 1/2 tsp dried
1 - 2 cloves garlic, minced
salt and pepper to taste
Combine all ingredients; chill before serving. Serve with falafel, pita, fresh veggies, Greek food, meats, whatever you like.
NOTES
Adapted from various online recipes.
To reduce wateriness -- strain yogurt in a paper-towel lined strainer before making, and/or squeeze water out of shredded cucumber. Sometimes I skip these and it's still pretty good.
Falafel
1 can chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
1/4 - 1/2 cup fresh cilantro
2 cloves garlic
1 egg
2 tsp ground cumin
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender or food processor, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
Serve in a pita with tomatoes, cucumbers, spinach or lettuce, feta or goat cheese, onions, tzatziki sauce, or whatever you like.
NOTES
Adapted from Sean's Falafel on Allrecipes.com.
The best homemade falafel recipe I've tried.
The fresh herbs really make a huge difference in flavor.
1 onion, roughly chopped
1/2 cup fresh parsley
1/4 - 1/2 cup fresh cilantro
2 cloves garlic
1 egg
2 tsp ground cumin
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender or food processor, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
Serve in a pita with tomatoes, cucumbers, spinach or lettuce, feta or goat cheese, onions, tzatziki sauce, or whatever you like.
NOTES
Adapted from Sean's Falafel on Allrecipes.com.
The best homemade falafel recipe I've tried.
The fresh herbs really make a huge difference in flavor.
Cassoulet
1 can white beans, drained and rinsed
1 onion, chopped (doesn't need to be small)
1 lb sausage
1 lb chicken legs
2 cans diced tomatoes
1 cup dry white wine
1 quart chicken stock
1 bay leaf
parsley
thyme
3 cloves garlic, chopped
1 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices
In a large skillet over medium-high heat, cook the onions and sausage; sauté them for 10 minutes or until lightly browned. Remove from pan and set aside.
1 onion, chopped (doesn't need to be small)
1 lb sausage
1 lb chicken legs
2 cans diced tomatoes
1 cup dry white wine
1 quart chicken stock
1 bay leaf
parsley
thyme
3 cloves garlic, chopped
1 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices
In a large skillet over medium-high heat, cook the onions and sausage; sauté them for 10 minutes or until lightly browned. Remove from pan and set aside.
Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Brown the chicken legs in the skillet; remove from pan and set aside.
Combine the onions, sausage, chicken legs, tomatoes, wine, chicken stock, herbs to taste, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.
Add the white beans to the hot casserole and gently stir the mixture. Bake, uncovered, for 1 hour. Discard the bay leaf and serve the cassoulet hot.
NOTES
Adapted from about.com.
My amounts of some ingredients didn't quite match the recipe but it still turned out tasty anyway.
Whiskey Butterscotch
1 1/2 cups packed brown sugar
1/3 cup corn syrup
2 Tbsp butter
1 tsp sea salt
1/4 cup water
3/4 cup cream
3 Tbsp whiskey
1/2 tsp vanilla extract
Combine brown sugar, corn syrup, butter, salt, and water in a medium pot. Bring to a simmer and cook until sugar dissolves, 2 to 3 minutes. Add cream and continue to simmer until sauce is thick and syrupy, about 12 minutes. Stir in whiskey and vanilla extract. Simmer three minutes more. Allow sauce to cool to room temperature. Transfer to jars. Sauce will keep for up to one month in the refrigerator.
NOTES
From Serious Eats.
Seriously delicious as an ice cream topping, coffee add-in, sauced over chocolate cake.
Took me much longer than 12 minutes to get the right consistency.
We also ate this for much longer than a month and it seemed fine to us.
1/3 cup corn syrup
2 Tbsp butter
1 tsp sea salt
1/4 cup water
3/4 cup cream
3 Tbsp whiskey
1/2 tsp vanilla extract
Combine brown sugar, corn syrup, butter, salt, and water in a medium pot. Bring to a simmer and cook until sugar dissolves, 2 to 3 minutes. Add cream and continue to simmer until sauce is thick and syrupy, about 12 minutes. Stir in whiskey and vanilla extract. Simmer three minutes more. Allow sauce to cool to room temperature. Transfer to jars. Sauce will keep for up to one month in the refrigerator.
NOTES
From Serious Eats.
Seriously delicious as an ice cream topping, coffee add-in, sauced over chocolate cake.
Took me much longer than 12 minutes to get the right consistency.
We also ate this for much longer than a month and it seemed fine to us.
Marcia's Pancakes
Mix:
1 cup rolled oats
1 cup whole wheat flour
1/4 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp brown sugar
Add:
2 cups buttermilk
2 eggs
1/2 stick butter, melted
Stir together, cook over medium heat.
NOTES
From my friend Marcia.
Delicious hearty pancakes.
Plain yogurt works as a substitute for buttermilk.
1 cup rolled oats
1 cup whole wheat flour
1/4 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp brown sugar
Add:
2 cups buttermilk
2 eggs
1/2 stick butter, melted
Stir together, cook over medium heat.
NOTES
From my friend Marcia.
Delicious hearty pancakes.
Plain yogurt works as a substitute for buttermilk.
Sunday, May 15, 2011
Best Chocolate Chip Cookies
2 c + 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter, melted and cooled until warm
1 c packed brown sugar
1/2 c white sugar
2 eggs
2 tsp vanilla extract
2 c chocolate chips
Combine dry ingredients and set aside.
Combine butter and sugars; beat in eggs and vanilla until thoroughly combined.
Add dry ingredients and stir until combined.
Stir in chocolate chips.
Shape into cookies and place on a parchment-lined baking sheet. Bake at 325 degrees for about 12 minutes or until golden brown and outer edges of cookies start to harden -- center may still be soft.
NOTES
Adapted from Annie's Eats.
Everyone who has tried these thinks they're the best chocolate chip cookies EVER.
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter, melted and cooled until warm
1 c packed brown sugar
1/2 c white sugar
2 eggs
2 tsp vanilla extract
2 c chocolate chips
Combine dry ingredients and set aside.
Combine butter and sugars; beat in eggs and vanilla until thoroughly combined.
Add dry ingredients and stir until combined.
Stir in chocolate chips.
Shape into cookies and place on a parchment-lined baking sheet. Bake at 325 degrees for about 12 minutes or until golden brown and outer edges of cookies start to harden -- center may still be soft.
NOTES
Adapted from Annie's Eats.
Everyone who has tried these thinks they're the best chocolate chip cookies EVER.
Spinach Artichoke Pizza
5 Tbsp olive oil
3 garlic cloves, finely chopped
3 Tbsp chopped parsley
salt and pepper to taste
2 c chopped spinach
1/2 pint halved cherry tomatoes
1 can quartered artichoke hearts
2 cups shredded mozzarella cheese
freshly grated Parmesan cheese
pizza dough
Shape pizza dough into a large rectangle and place on a baking sheet.
Combine oil, garlic, parsley, salt and pepper. Use 3 Tbsp of oil mixture to spread on prepared dough. Toss remaining oil mixture with spinach, tomatoes and artichokes. Sprinkle cheeses over dough and top with vegetable mixture. Sprinkle a little more Parmesan on top.
Bake in a 450 degree oven for about 20 minutes or until crust is golden brown.
NOTES
Originally from Rachael Ray.
My favorite pizza, easily customizable. I like to add black olives and red onion, and often use tomato slices or skip tomatoes entirely. Often out of laziness I'll use thin slices of mozzarella instead of shredded.
3 garlic cloves, finely chopped
3 Tbsp chopped parsley
salt and pepper to taste
2 c chopped spinach
1/2 pint halved cherry tomatoes
1 can quartered artichoke hearts
2 cups shredded mozzarella cheese
freshly grated Parmesan cheese
pizza dough
Shape pizza dough into a large rectangle and place on a baking sheet.
Combine oil, garlic, parsley, salt and pepper. Use 3 Tbsp of oil mixture to spread on prepared dough. Toss remaining oil mixture with spinach, tomatoes and artichokes. Sprinkle cheeses over dough and top with vegetable mixture. Sprinkle a little more Parmesan on top.
Bake in a 450 degree oven for about 20 minutes or until crust is golden brown.
NOTES
Originally from Rachael Ray.
My favorite pizza, easily customizable. I like to add black olives and red onion, and often use tomato slices or skip tomatoes entirely. Often out of laziness I'll use thin slices of mozzarella instead of shredded.
Southwest Mac and Cheese with Cornbread Topping
4 poblano peppers
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano
12 ounces extra-sharp cheddar, grated
10 ounces Monterey jack, grated
1 seven ounce can diced green chile peppers
1 red bell pepper, finely diced
Salt to taste
Halve poblanos lengthwise and remove core, stem, seeds, and membranes. Coat with a little oil, place skin-side up on a greased baking sheet, and roast in a 450 degree oven until skin is blackened. Remove from oven and put into a paper bag to steam and cool for about 10 minutes. Remove from bag, peel skin off peppers, and dice.
Cook the macaroni according to package directions. When cooked and drained, toss with 2 Tbsp butter.
Grate the cornbread into crumbs (you can use a food processor for this step).
Preheat oven to 350 degrees and grease a large baking dish.
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, and oregano. Simmer, whisking occasionally until it begins to thicken.
Stir in cheeses gradually, mixing to incorporate as cheese melts.
Stir macaroni and all peppers into the cheese sauce. Pour into the prepared pan. Top with cornbread crumbs (good in a thick layer).
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand 5-10 minutes before serving.
NOTES
From Serious Eats.
Not a hit with the kiddos, but the husband and I liked this quite a lot.
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano
12 ounces extra-sharp cheddar, grated
10 ounces Monterey jack, grated
1 seven ounce can diced green chile peppers
1 red bell pepper, finely diced
Salt to taste
Halve poblanos lengthwise and remove core, stem, seeds, and membranes. Coat with a little oil, place skin-side up on a greased baking sheet, and roast in a 450 degree oven until skin is blackened. Remove from oven and put into a paper bag to steam and cool for about 10 minutes. Remove from bag, peel skin off peppers, and dice.
Cook the macaroni according to package directions. When cooked and drained, toss with 2 Tbsp butter.
Grate the cornbread into crumbs (you can use a food processor for this step).
Preheat oven to 350 degrees and grease a large baking dish.
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, and oregano. Simmer, whisking occasionally until it begins to thicken.
Stir in cheeses gradually, mixing to incorporate as cheese melts.
Stir macaroni and all peppers into the cheese sauce. Pour into the prepared pan. Top with cornbread crumbs (good in a thick layer).
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand 5-10 minutes before serving.
NOTES
From Serious Eats.
Not a hit with the kiddos, but the husband and I liked this quite a lot.
Spiced Apple Oatmeal Bread
1 c oats
1 c flour
1 tsp baking soda
1/2 tsp ground cardamom
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/3 c oil
1/3 c milk
1/3 c honey
1 egg
4 small apples, peeled, cored, diced
Combine dry ingredients; mix well.
Combine wet ingredients; mix well.
Stir wet ingredients into dry ingredients; stir until just combined.
Gently stir in diced apples.
Bake at 350 degrees in a greased loaf pan for 45-50 minutes or until a tester comes out clean.
NOTES
Recipe from the blog Cheap Healthy Good.
Nice mix of spices. Good bread.
1 c flour
1 tsp baking soda
1/2 tsp ground cardamom
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/3 c oil
1/3 c milk
1/3 c honey
1 egg
4 small apples, peeled, cored, diced
Combine dry ingredients; mix well.
Combine wet ingredients; mix well.
Stir wet ingredients into dry ingredients; stir until just combined.
Gently stir in diced apples.
Bake at 350 degrees in a greased loaf pan for 45-50 minutes or until a tester comes out clean.
NOTES
Recipe from the blog Cheap Healthy Good.
Nice mix of spices. Good bread.
No-Bake Chocolate Peanut Butter Bars
1/2 cup butter
1 3/4 c powdered sugar
1 c peanut butter
3/4 c graham cracker crumbs
1/4 c butter
1/2 c milk chocolate chips
In a medium pan over medium heat, melt 1/2 c butter. Stir in powdered sugar, peanut butter, and graham cracker crumbs until smooth. Spread mixture in a foil-coated, greased 8" square pan.
Melt 1/4 c butter in small pan. Add chocolate chips. Stir and melted until smooth; pour over peanut butter layer and smooth out.
Chill 30 minutes.
NOTES
Can't remember original source, but there are similar recipes all over the web.
So delicious.
1 3/4 c powdered sugar
1 c peanut butter
3/4 c graham cracker crumbs
1/4 c butter
1/2 c milk chocolate chips
In a medium pan over medium heat, melt 1/2 c butter. Stir in powdered sugar, peanut butter, and graham cracker crumbs until smooth. Spread mixture in a foil-coated, greased 8" square pan.
Melt 1/4 c butter in small pan. Add chocolate chips. Stir and melted until smooth; pour over peanut butter layer and smooth out.
Chill 30 minutes.
NOTES
Can't remember original source, but there are similar recipes all over the web.
So delicious.
Monday, February 21, 2011
Hazelnut Scones
1/2 c cream or milk
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts
To make hazelnut meal:
Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)
In a large bowl, cream together the butter and sugar.
In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.
Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.
Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts
To make hazelnut meal:
Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)
In a large bowl, cream together the butter and sugar.
In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.
Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.
Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.
Crepes with Strawberries and Toffee Sauce
1 Tbsp superfine sugar
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries
Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract
Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.
Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.
Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.
To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.
Makes 8 crepes.
NOTES
From Parents magazine.
Untried.
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries
Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract
Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.
Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.
Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.
To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.
Makes 8 crepes.
NOTES
From Parents magazine.
Untried.
Red Velvet Hearts
1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract
Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy
Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.
Sift together flour, cocoa, baking powder, baking soda and salt.
Heat milk until lukewarm. Add food coloring and set aside.
Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.
Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.
Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.
Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.
Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.
Makes 4 cakes.
NOTES
From Parents magazine.
Untried.
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract
Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy
Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.
Sift together flour, cocoa, baking powder, baking soda and salt.
Heat milk until lukewarm. Add food coloring and set aside.
Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.
Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.
Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.
Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.
Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.
Makes 4 cakes.
NOTES
From Parents magazine.
Untried.
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