Chili's Chicken Mushroom Soup

1/4 cup (1/2 stick) margarine

1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrots, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms (about one
8 ounce package), cut into 1/8-inch slices
1/2 cup all-purpose flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken



Melt margarine in large heavy pot.
Add vegetables and saute until tender over medium-low heat.
Slowly sift flour over vegetables and let cook briefly, stirring regularly.
Do not let flour brown.
Slowly add chicken broth to vegetable-flour mixture, stirring constantly.
Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes.

McDonald's Big Mac Special Sauce Recipe

3 tablespoon Thousand Island Dressing

1/3 cup Real Mayonnaise

1 teaspoon sugar

1/2 tablespoon dill relish

Instructions:

 

In a small bowl, mix together and spread on your burger. Can be doubled and stored in a seal container in the refrigerator.

Auntie Annes Pretzels Recipe

1 1/2 cup warm water

1 1/8 teaspoon active dry yeast

2 tablespoons brown sugar

1 1/8 teaspoon salt

1 cup bread flour

3 cups regular flour

2 cups Warm water

2 tablespoons baking soda

coarse sea salt to taste

4 tablespoons butter (melted)




Instructions:



Preheat oven to 450 F and grease baking sheet.

Dissolve yeast with lukewarm water in mixing bowl.

Add sugar, salt and stir to dissolve.

Add flour and knead dough until smooth and elastic.

Let rise at least 1/2 hour.

Prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Stir often.

After dough has risen, pinch off bits of dough and roll into a long rope about 1/2 inch or less thick and shape.

Dip pretzel in soda solution and place on baking sheet.

Allow pretzels to rise again.

Bake in 450 oven for about 10 minutes, until golden.

Brush with melted butter and serve.

Makes one dozen.

Caterpillar Bread

basic sweet bun dough:

3 cups bread flour

1.5 cups all purpose flour

1 pack rapid rise yeast

8 tablespoons granulated sugar

4 tablespoons dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

5 tablespoons of unsalted butter, at room temperature

 

plus ( sausages + mayonnaise + ketchup + cheese)

 

 

 

Divide the basic sweet dough into 70g pieces and mould them into balls. Let them rest for 10 minutes, then roll them flat with a rolling pin.

Put the sausage on the center of the dough and fold the dough into halves. Lightly pinch to seal. Cut each folded dough into 8 small portions, leaving 1/3 from the sealed edges uncut. (The dough should resemble a comb at this point.)

Twist first cut portion to the left, and second to the right, repeat this for the rest of the portions. Place the shaped dough onto a greased baking sheet and press each lightly. Let the dough prove for 45 minutes.

Brush with egg wash, and drizzle ketchup, followed by mayonnaise on top.

Bake at 375F for 15-20 minutes or until the breads look golden brown. You can pipe some mayonnaise and ketchup on top if desired (for presentation) sprinkle some mozzarella cheese on the top ..

link

cookie dough cupcakes

Brown Sugar Cupcakes

(
Makes about 12 cupcakes)



•3/4 cup (1-1/2 sticks) unsalted butter, room temperature

•3/4 cup light brown sugar

•2 large eggs, room temperature

•1-1/3 cups all-purpose flour

•1/2 teaspoon baking powder

•1/2 teaspoon baking soda

•1/8 teaspoon salt

•1/2 cup milk

•1 teaspoon vanilla

1.Preheat oven to 350 degrees.

2.Beat butter on high until soft, about 30 seconds.

3.Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

4.Add eggs one at a time, beat for 30 seconds after each.

5.Whisk together flour, baking powder, baking soda, and salt in a bowl.

6.Measure out milk and vanilla together.

7.Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

8.Add about one third the milk/vanilla mixture and beat until combined.

9.Repeat above, alternating flour and milk and ending with the flour mixture.

10.Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.

11.Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).





Cookie Dough Frosting



(Makes enough to frost 12 cupcakes.)



•1-3/4 cups confectioners sugar

•1/2 cup unsalted butter, chilled

•1/8 teaspoon salt

•1/2 teaspoon vanilla extract

•1 tablespoon milk

•Eggless cookie dough (recipe below)

1.In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

2.Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.

3.At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

Black Bottom Cupcakes

•1 (8 ounce) package cream cheese, softened


•1 egg

•1/3 cup white sugar

•1/8 teaspoon salt

•1 cup miniature semisweet chocolate chips

•1 1/2 cups all-purpose flour

•1 cup white sugar

•1/4 cup unsweetened cocoa powder

•1 teaspoon baking soda

•1/2 teaspoon salt

•1 cup water

•1/3 cup vegetable oil

•1 tablespoon cider vinegar

•1 teaspoon vanilla extract

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2.In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

3.In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4.Bake in preheated oven for 25 to 30 minutes.
 
http://www.lovintheoven.com/search?updated-max=2009-10-30T10%3A19%3A00-07%3A00&max-results=10

Peanut Butter Chocolate Fudge Cake

Peanut Butter Chocolate Fudge Cake

Cake:

1 box Chocolate Fudge cake mix (or any chocolate cake mix)

1 (3 oz.) box instant chocolate pudding

2 C. sour cream

5 eggs

1 C. melted butter

1 tsp. almond extract

1 C. chocolate chips (I recommend ghirardelli)

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into three greased 9” pans. Bake at 350 degrees for 25-40 minutes. (Keep an eye on them so they don’t overbake). Cool completely. I actually like to pop them in the freezer for easy assembling.

Peanut Butter Buttercream Icing

 

2/3 cup solid vegetable shortening

2/3 cup butter

1 3/4 cup peanut butter

1 cup milk

2 teaspoons Vanilla Extract

6-8 cups sifted confectioners' sugar (approx. 2 lb.)

 

Directions

Cream shortening and butter with electric mixer.

Add peanut butter, milk and vanilla.

Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth)

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

TO ASSEMBLE CAKE:

First of all, if you don't have a canvas decorating bag and an extra-large star tip, I recommend getting one (you can get them at Wal-Mart, under $5 for all). The tip is Wilton size 1M. I use it for EVERYTHING. It makes super-fast, gorgeous cupcakes and is the very easiest way to decorate a cake (no crumbs!).

Place a small dab of frosting on a cake platter, set first cake layer on top (it's easiest to assemble if the layers are frozen but not necessary). Pipe out (or spread) frosting over top of layer and add next layer. Repeat with final layer. Spread a layer of frosting on the very top and sprinkle chocolate shavings on top (or chocolate chips or chopped reeses peanut butter cups!).

Using your large star tip, make stripes up and down the sides of cake. This is super-easy and you have no frosting crumbs! Hooray!

To finish, draw "S" shapes all around the top edge of the cake. Voila! You have decorated a professional looking cake in 5 minutes! Enjoy!

 

http://www.gourmetmomonthego.com/2008/06/chocolate-peanut-butter-fudge-cake.html

Ultimate Turtle Cheesecake

Crust:

1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed)

1/3 cup Margarine (melted)

Filling:

3-8 oz pkgs Cream Cheese

1 can Sweetened Condensed Milk

1/2 cup Sugar

3 Eggs

3 Tbls Lemon Juice

1 Tbl Vanilla

3/4 cup Chocolate Chips

topping:

1/4 C. mini chocolate chips

1/2 C. caramel ice cream topping

1/2 C. hot fudge ice cream topping

1/4 C. chopped pecans

Directions:

• Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. (13 x 9 can be used in a pinch). (We used regular graham crackers because we had a bunch on hand)

• Beat Cream cheese and condensed milk together until creamy.

• Add remaining filling ingredients until well combined.

• Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling.

• Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl colors.

• Bake at 300 for 1 hour and 15-30 mins-until light golden on top and edges are set and middle moves slightly. Cool completely & Chill. **(I place a pie pan full of water on the lower rack during cooking time for moisture. Also, I turn oven off and leave cake in oven to cool for 1-2 hours before removing from oven)

• Remove outer ring just before topping and serving

• Top outer edge and center with 1/4 cup mini choco. Chips & 1/4 cup Pecans (chopped). Drizzle melted chocolate chips and caramel topping all over top and drip down sides.

 

 

http://www.gourmetmomonthego.com/search?updated-max=2010-03-16T14%3A55%3A00-07%3A00&max-results=7

Chocolate Peanut Butter Cupcakes

Ingredients

For the filling:

1 cup confectioners’ sugar

¾ cup creamy peanut butter

4 tbsp. unsalted butter, at room temperature

½ tsp. vanilla extract

For the cake:

1 2/3 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

1 cup sour cream

2 tbsp. milk

1 tsp. vanilla extract

8 tbsp. unsalted butter, at room temperature

1½ cups sugar

2 large eggs

For the frosting:

8 oz. cream cheese, at room temperature

4 tbsp. unsalted butter, softened

½ cup creamy peanut butter

3¼ cups confectioners’ sugar

1 cup frozen whipped topping, thawed

Directions:

Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/

S’mores Cupcakes

Ingredients:


For the graham cracker crust:

1½ cups graham cracker crumbs

¼ cup sugar

5 1/3 tbsp. unsalted butter, melted

8 oz. bittersweet chocolate, finely chopped



For the cake:

2 cups plus 2 tbsp. sugar

1¾ cups all-purpose flour

¾ cup plus 1 tbsp. cocoa powder

1½ tsp. baking powder

1½ tsp. baking soda

1 tsp. salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water



For the frosting:

8 large egg whites, at room temperature

2 cups sugar

½ tsp. cream of tartar

2 tsp. vanilla extract



Directions:

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.



To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).



Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.



To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

 
http://annies-eats.com/2009/11/16/smores-cupcakes/

Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli

The biggest secret to making light as air potato chips is to soak the potato chips in water to wash away the excess starch. You can even soak them overnight. Usually, I’ll soak for 30 minutes. If you don’t have the time, then place all the potato slices in a big bowl of water and rub gently to wash each slice. Drain the potato slices super dry, as water + oil = flying splatter = burnt spot on arm and face.

recipe


Chips




1 large russet potato for every 2 people



oil for deep frying



salt



Using mandoline set at 1/16th inch, slice potatoes. Put all slices in a big bowl of water. Let sit for 20 minutes – 24 hours. Heat fryer to 375. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface. Place a batch of potato slices into the fryer (batch size really depends on big your fryer or pot is – just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.



Dip (Sweet Smoky Paprika & Cumin Aioli)



1 cup good mayonnaise



1 tsp cumin



1 tsp smoked sweet paprika



1 large garlic cloved, minced with garlic press



1/2 tsp salt



freshly ground pepper



Combine all of the above. If have the time, I recommend that you can make your own aioli. But, if you’re like me and crave potato chips and MUST HAVE THEM NOW, store bought mayo will do.

http://steamykitchen.com/70-light-as-air-potato-chips.html

Shrimp Fried Rice

Rules for Best Shrimp Fried Rice

Use previously chilled leftover rice

Here’s rule #1. You have to use yesterday’s (or earlier) cooked rice as it’s had a chance to dry out a bit in the refrigerator. The heat of the pan and the soy sauce will re-steam and hydrate the leftover rice. If you try to use freshly cooked, hot rice (like I did years ago,) you’ll end up with too much moisture in the rice and will make a heavy mess in the pan.



High heat is essential in cooking fried rice

But high heat doesn’t mean that you need super high BTU’s or a gas stove. All it takes is a bit of patience to let your pan or wok heat up. The high heat ensures that whatever ingredients that you put into the pan gets fried quickly and that each grain of rice gets hot to the core.



Fry ingredients separately

Fried rice has many different ingredients, and in my home it’s usually just a mixture of whatever vegetables, meats or seafood I can scrounge up from the refrigerator or freezer. But whatever the ingredients, you want to make sure that you can taste each individual one. To do this, you’ve got to fry your meat or seafood first, remove from the wok or pan when 80% cooked through and then toss it back in towards the end of the stir fry to finish cooking. Because if you try to fry all of the ingredients at the same time in the same pan, they’ll all compete for “wok time” and everything will end up tasting exactly the same!



No no touching!

A common mistake of stir frying is to constantly poke, prod, turn and flip every second. In a restaurant kitchen where flames are so powerful they can singe your brows, chefs have to keep things moving. But in home kitchens, our stovetops need a little more time to do their work to heat up and cook our food. If you keep poking at the rice, the grains will break, release more starch and turn the entire thing goopy. It will never have a chance to fry correctly…not enough “wok time” as my Mom likes to say. The best thing is to do is to spread out the rice, use the entire cooking surface of the pan and just leave it alone. Put your spatula down and back away from the stove for a minute. Give the rice a chance to heat up. Then flip, toss and redistribute the rice, again spreading it out and leaving it alone to cook another side.







Shrimp Fried Rice Recipe

Serves 4



8 ounces small uncooked shrimp, shelled and deveined

1/4 teaspoon salt (or 1/2 tsp kosher salt)

freshly ground black pepper

1/2 teaspoon cornstarch

2 tablespoons cooking oil (divided)

3 eggs, beaten in a small bowl

2 stalks scallion or green onion, minced

4 cups previously cooked leftover rice, grains separated well

3/4 cup frozen carrots and peas, defrosted

1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)

1 teaspoon sesame oil



In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.



Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.



Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.



Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan



Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

http://steamykitchen.com/1331-shrimp-fried-rice.html

Creme Brulee Cupcakes

Makes about 24 cupcakes (I halved the recipe and barely got 12)




INGREDIENTS



For cupcakes

2-1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt, plus a pinch for the egg whites

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups sugar

2 eggs, separated

1 cup milk (I used half and half)

3 tablespoons caramel syrup (I used Hershey ice cream topping)

1 teaspoon vanilla extract



For brown sugar swiss meringue buttercream

1 cup light brown sugar

4 egg whites

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature



INSTRUCTIONS



To make cupcakes—

Preheat oven to 350°F.



Mix flour, baking powder, and salt together and set aside. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk.

Add caramel syrup and vanilla. Beat until smooth. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.




[baked for 20 minutes.]

To make meringue buttercream—


Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.








EXTRA-EXTRA! I thought it would be useful to see step-by-step instructions to make swiss meringue buttercream for other SMB newbies like me. Click here and here for how-to videos!

To assemble cupcakes—

Remove center of cupcake using the cone method. Fill cupcake with buttercream. Sprinkle brown sugar on top and caramelize with creme brulee torch.

ENJOY! :)

Recipe Link

Chocolate Vanilla Swirl Cheesecake

16 servings




Ingredients:

Crust Ingredients:



1 cup chocolate graham cracker crumbs

4 tablespoons butter

2 tablespoons sugar



Cheesecake Ingredients:



6 ounces semisweet (53% or 62%) chocolate, coarsely chopped (or chips)

24 ounces cream cheese, softened

3/4 cup sugar

1 tablespoon cornstarch

4 eggs, at room temperature

8 ounces sour cream

1 teaspoon vanilla extract



Instructions:

1. Combine crust ingredients and press into the bottom of a greased* 8-inch springform pan.** Wrap the outside of the springform pan with aluminum foil to make it water-proof. Set foil-wrapped pan inside a large roasting pan.



2. Start making the cheesecake filling by first melting the chocolate in a double boiler or in the microwave (1 minute on HI). When melted, stir until smooth. Set aside.



3. In a large bowl, stir cream cheese, sugar, and cornstarch until creamy. (An electric mixer on low speed can be used, but it tends to incorporate air into the batter which increases the risk of cracking on top after or during baking.) Add eggs one at a time, stirring gently after each addition. Blend in the sour cream and vanilla, scraping the sides of the bowl as needed.



4. Add 3 cups of the cheesecake mixture to the melted chocolate and stir until smooth. Dollop both kinds of batter over prepared crust. Using a knife, gently swirl batters together until marbelized, being careful not to over-mix.



5. Transfer to an oven which has been preheated to 325 degrees. Pour hot water into the roasting pan, to come halfway up the side of the springform pan.***



6. Bake at 325 degrees for 70 minutes, or until set. Remove cheesecake from water and remove foil. Loosen the sides of the springform and cool cake on a wire rack. Refrigerate, uncovered, for 6 hours or overnight before serving. When cutting cheesecake, use a sharp knife and wash knife between cutting each slice

Additional Notes:


*Or, instead of greasing your pan, line it with parchment paper that has been cut in the shape of the pan and grease only the sides of your pan.



**Cover hand with plastic wrap to keep crumbs from sticking to your hand, or use a spatula to press down.



***The hot water bath surrounding this cheesecake gives it a perfectly creamy texture and the edges are as rich and moist as the very middle

http://www.tammysrecipes.com/chocolate_vanilla_swirl_cheesecake

Spiced Chai Tea

4 servings




Ingredients:

1-2 cinnamon sticks (3-4 inches long), broken

1 teaspoon whole cloves, crushed

1/2-1 teaspoon cardamom seeds, crushed (or 2 teaspoons green cardamom pods, crushed)

8-10 whole allspice berries, crushed

1/2 teaspoon black peppercorns, crushed

1/2-1 teaspoon ground ginger*

4 cups water

1 tablespoon loose leaf black tea

1/4 cup heavy cream (or milk to taste)

Honey or brown sugar, to taste






Instructions:
 


1. Combine spices and water in a saucepan. Bring to a boil and simmer for 10-15 minutes.



2. Remove from heat and stir in the tea leaves. Allow to brew for 3-5 minutes.



3. Strain tea into cups or a tea pot. (If using a tea pot, pre-heat the pot with boiling water first.) I use a fine mesh strainer to strain.**



4. Add cream and sweetener to taste. I prefer dark brown sugar and heavy cream in my chai, but you can use any sweetener you like, and substitute milk or half and half for the cream

http://www.tammysrecipes.com/spiced_chai_tea

Moroccan Chickpea, Eggplant, and Tomato Stew

•1 medium eggplant, cut into ½-inch cubes


•1 teaspoon salt, plus more for seasoning the stew

•1 tablespoon extra virgin olive oil

•1 cup chopped onion

•½ cup chopped celery

•1 tablespoon minced garlic

•1 tablespoon minced ginger

•1 teaspoon ground turmeric

•1 teaspoon ground cumin

•½ teaspoon cinnamon

•½ teaspoon freshly ground black pepper

•1 (28-ounce) can diced tomatoes, undrained

•Water, as needed

•4 cups cooked chickpeas, with the liquid that clings to them

•1 to 2 tablespoons Harissa or sriracha, or to taste

•Salt

•½ cup minced parsley
 
 
1.Place the eggplant in a colander set over a plate. Sprinkle it with 1 teaspoon salt and toss to coat. Allow to sit 30 minutes. Spread out the eggplant in a single layer on a dish towel covered with a layer of paper towels. Cover with another layer of paper towels and another dish towel. Roll up the towels and squeeze gently along the roll to extract some of the water. Unroll and transfer to a bowl.


2.Place a large nonstick skillet over medium heat. When it is hot, add the oil. When the oil is hot, add the onion and celery. Cook, stirring occasionally, about 5 minutes under translucent and tender. Add the garlic and ginger. Cook, stirring, 1 minute longer. Add the turmeric, cumin, and cinnamon. Cook, stirring, 30 seconds. Add the eggplant and tomatoes. Bring to a simmer. Cover and cook, stirring occasionally, for approximately 30 minutes, until eggplant is tender. If the mixture looks dry during cooking, add water as needed. A small amount of liquid should be visible at all times.

3.Stir in the chickpeas and 1 tablespoon harissa. Add salt to taste and more harissa if desired. Cover and cook, stirring often, about 10 minutes until heated through. Stir in the parsley and serve.





Makes 12 servings

Per serving: 133 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 22 g total carbohydrate, 4 g dietary fiber, 6 g protein, 195 mg sodium

CHOCOLATEY CUPCAKES DIPPED IN CHOCOLATE GANACHE

CUPCAKES:

¾ cup boiling water

¾ cup unsweetened cocoa powder

6 ounces butter, at room temperature

2 cups granulated sugar

1 tsp salt

1 tsp vanilla extract

3 large eggs

2½ cups cake flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk



GANACHE:

8 ounces chocolate (I used a combo of bittersweet/semi-sweet chips)

¾ cup heavy whipping cream

2 Tbs granulated sugar

2 Tbs butter, at room temperature





1. Prepare cupcakes: Preheat oven to 350°F. Line cupcake pans with liners (or not)- your choice.



2. Whisk together boiling water and cocoa; cover and set aside.



3. With a mixer, cream together butter, sugar, salt and vanilla extract. Add eggs, one at a time, and continue creaming until light and fluffy.



4. Sift together flour, baking soda, & baking powder and add this mixture, alternately with the buttermilk. Add cocoa/water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.



5. Let cupcakes cool completely before adding ganache.



6. When cupcakes are cooled, prepare ganache: Place chocolate in stainless steel or glass bowl and set aside. Bring cream & sugar just to a boil in a small saucepan (or microwave) then pour over chocolate. Whisk together until smooth, and then stir in butter until melted.



7. Dip tops of cupcakes into ganache. Set on rack to dry. When the remaining ganache sits for a while (or refrigerate for a few minutes), it will get thicker. At this point, you can spoon it into a piping bag and then pipe more ganache on top for decoration.



Yield: About 36 cupcakes

link
http://www.recipegirl.com/2007/03/08/chocolatey-cupcakes-dipped-in-chocolate-ganache/

Snickers Bar Mini Tarts

CRUST:

15 ounce box refrigerated pie crusts, softened as directed on box





FILLING:

2½ regular-sized Snicker’s Bars (you’ll have to eat that extra half!)

4 ounces cream cheese, softened

2 Tbs + 2 tsp. granulated sugar

1 large egg

2 Tbs sour cream

2 Tbs creamy peanut butter



TOPPING:

2 Tbs whipping cream

½ cup milk chocolate chips



1. Preheat oven to 450°F. Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round. With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary. Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool. Reduce oven temperature to 325 degrees.



2. Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.



3. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well balanced. Add sour cream and peanut butter, beating until mixture is smooth. Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart. Bake at 325°F. for 15 to 20 minutes or until center is set. Cool completely (about 30 minutes).



4. In pyrex measuring cup, place whipping cream. Heat in microwave until bubbling. Remove and stir in chocolate chips until melted and smooth. If necessary, return to microwave for 30 seconds until hot enough to melt. DON’T OVERHEAT.



5. Place a dollop of chocolate ganache on top of each tart. Garnish with pieces of Snicker’s Bar. Refrigerate 2 to 3 hours before serving. Keep any unused tarts refrigerated.



Servings: 24

Fresh Tomato Tart with a Basil Garlic Crust

Fresh Tomato Tart with a Basil Garlic Crust

1 recipe Basil-Garlic Tart Dough (recipe follows)

8 ounces sliced fresh mozzarella

1 large, ripe tomato, cored and cut crosswise into thin slices

Salt and freshly ground pepper

1 Tbsp. extra-virgin olive oil

1 Tbsp. fresh minced basil

3 Tbsp. freshly grated Parmesan



Preheat oven to 375 degrees. Prepare the dough, and press it into a tart pan with removable bottom. Line the bottom of the tart pan with the sliced mozzarella, then arrange the tomatoes on top of the cheese. Top with salt, pepper, and Parmesan. Drizzle with olive oil, and sprinkle with basil.



Bake 30-35 minutes, or until dough is golden brown and cheese is bubbly and browned in spots. Allow to rest at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for up to 6 hours).



Basil-Garlic Crust



1/3 cup fresh basil leaves, finely chopped

1 medium garlic clove, minced

1 1/4 cups all-purpose flour

1/2 tsp. kosher salt

8 Tbsp. unsalted butter, chilled and cut into 8 to 10 pieces

4-5 tablespoons ice water



Place the basil and garlic in the work bowl of a stand mixer, fitted with the paddle attachment. Add flour and salt, and mix to combine. Add butter, and beat until the mixture resembles pea-sized crumbs. Add water, 1 tablespoon at a time, mixing several times after each addition. After 4 tablespoons water have been added, blend the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Mix until dough forms into a ball, and pulls away from the sides of the bowl.



Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.) On a lightly floured surface, roll the dough into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

Turtle Cheesecake

•1 1/4 cups chocolate cookie crumbs (recommended: Oreo)

•1 cup sugar, plus 4 tablespoons

•4 tablespoons unsalted butter, melted, plus 3 tablespoons

•2 1/2 pounds cream cheese, softened to room temperature

•1 1/2 teaspoons vanilla extract

•2 tablespoons all purpose flour

•1 cup semisweet chocolate chips, plus 1 cup melted

•1 cup sour cream

•4 eggs
•1 cup semisweet chocolate chips, for topping

•1 cup caramel, for topping (I made my own, recipe below)

•1 cup pecans, for topping

Directions



Preheat oven to 325 degrees F.



Lightly grease the bottom and side of a 9-inch springform pan. In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.



In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips, fold into filling. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight.



In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. Pour slightly cooled caramel-pecan mixture over the top.



Homemade Caramel




2 cups sugar

½ cup water

1 ½ tablespoons light corn syrup

2/3 cup heavy cream

2 tablespoons unsalted butter, at room temperature



Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in pecans, cool for 3 to 5 minutes, and pour over cheesecake

Chocolate Peanut Butter Cupcakes

Ingredients:


For the filling:

1 cup confectioners’ sugar

¾ cup creamy peanut butter

4 tbsp. unsalted butter, at room temperature

½ tsp. vanilla extract



For the cake:

1 2/3 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

1 cup sour cream

2 tbsp. milk

1 tsp. vanilla extract

8 tbsp. unsalted butter, at room temperature

1½ cups sugar

2 large eggs



Directions:

Preheat the oven to 350° F. Line two cupcake pans with paper liners.



To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.



To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.



Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.



•1 cup confectioners’ sugar

•1 cup creamy peanut butter

•5 tablespoons unsalted butter, at room temperature

•3/4 teaspoon pure vanilla extract

•1/4 teaspoon kosher salt

•1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth

Chocolate Mocha Cupcakes

Mocha Cupcakes

Makes 12-16 (I got 15)



1 1/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 teaspoons ground coffee

1/2 cup whole milk

1/2 cup strong brewed coffee, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg, at room temperature



Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a measuring cup, combine the milk and brewed coffee. In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about ½ to ¾ full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16-20 minutes (book says 22-24 minutes, mine were done at 16). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Coffee Swiss Meringue Buttercream

3/4 cup granulated sugar

3 egg whites

1/8 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temp

1 tbsp hot water

1 1/2 tsp instant coffee



Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Meanwhile, stir 1 1/2 tsp instant coffee into 1 tbsp hot water until dissolved, then put it in the refrigerator or freezer until it comes down to room temperature. Reduce mixer speed to low and add coffee mixture. Continue beating 1 minute to reduce air bubbles.