Recipes & More :)

Bakerella Moist Yellow Cake

2010-12-14T08:40:00.000-08:00

Moist Yellow Cake
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans.
Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.
Cool in pans for 5 – 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes. Let cool.
Pour liquid into a spray bottle or pouring bottle.

Cake assembly:

Unwrap first layer and using a serrated knife, level off the top of your cake.
Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
Add a layer of frosting to your bottom layer. Repeat on second and third layers.
Frost the sides.

Easy Buttercream Frosting
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Then, just use icing colors to tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
http://www.bakerella.com/finally-i-found-it/

perfect homemade yellow cake

2010-12-14T08:35:00.000-08:00

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Cooked Chocolate Frosting

Mix together in a large microwave save bowl:
1-1/2 cups granulated sugar
1/4 cup + 2 tablespoons cornstarch; packed
7 tablespoons cocoa
1 tablespoon butter
3/4 teaspoon salt

Stir in with a wire wisk :
1-1/2 cups boiling water

Cook in microwave on high at 1 minute intervals stirring well after each with the wire whisk. As mixture begins to thicken cook at 30 second interval until the mixture is very thick.

Then stir in 6 tablespoons of butter and 1 tablespoon of vanilla; stirring until the butter is melted; cool to frosting consistency and frost cake.

If you prefer to cook it on the stove just stir the boiling water into the dry ingredients and cook over medium heat stirring constantly until thick and bubbly; remove from heat and add the butter and vanilla.

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette

2010-12-10T06:55:00.000-08:00

Trim chicken breasts to remove visible fat and tendons, and make them close to the same thickness. (You can pound them a bit if you don't want to trim, but I don't mind trimming because I save the scraps to make homemade chicken stock.)

Whisk together Dijon mustard, lemon juice, ground coriander, and olive oil to make a marinade for the chicken.

Let chicken marinate for a few hours in the refrigerator (or as long as all day, if you're at work.)

To make criss-cross grill marks, first lay the chicken on the diagonal in the preheated pan and cook until you can see marks when you lift the chicken (about 2-3 minutes.)

Then turn the chicken 45 degrees so it's going on a diagonal the other way on the pan or grill grates . Cook until the second set of grill marks appear.

Turn chicken over and cook until it feels firm (but not hard) to the touch, about 4-5 minutes more. If you have an instant-read meat thermometer, chicken should be cooked to 165F/75C.

Let the cooked chicken rest for 5-10 minutes before cutting it; this will raise the internal temperature a little more. (You might want to cover it with foil to keep it hot if you're resting for 10 minutes.)

While the chicken rests, wash and dry the basil leaves, cut into thin strips and then finely chop. Whisk together the lemon juice and olive oil, then stir in the chopped basil and season vinaigrette with salt and fresh ground black pepper.

Cut chicken slightly on the diagonal and serve with the lemon-basil vinaigrette drizzled over.

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette
(Makes 2 servings, but can easily be doubled or tripled, recipe adapted from Fine Cooking.)

1 T Dijon mustard
1 tsp. ground coriander
3 T + 2 T olive oil (plus more for oiling grill or grill pan)
2 boneless, skinless chicken breasts
salt and fresh ground black pepper to taste
1 T + 2 T lemon juice
2 T finely chopped fresh basil (or use another fresh herb, or thinly sliced green onions)

Whisk together the Dijon mustard, ground coriander, 1 T lemon juice, and 3 T olive oil to make a marinade for the chicken. Trim visible fat and tendons from chicken breasts and trim them slightly so they're close to the same thickness if needed. (You can also pound the breasts slightly to make them the same thickness.) Season chicken with salt and fresh ground black pepper. Put chicken in Ziploc bag or plastic container with a lid, pour in marinade, and let chicken marinate in the fridge for several hours or even all day.

When you're ready to cook the chicken, remove it from the fridge, discard marinade and let chicken come to room temperature while you preheat grill or grill pan. Brush or rub the grill pan or outdoor grill grates with olive oil or non-stick grill spray, then preheat grill pan or grill to medium high. (You can only hold your hand over it for a few seconds at that temperature.)

For criss-cross grill marks, lay chicken pieces on a diagonal across the grill ridges or grates and cook until grill marks start to appear, about 2-3 minutes, then rotate chicken 45 degress so it's on a diagonal going the other way and cook 2-3 minutes more, until you see the second set of grill marks. (I lift up the edge of the chicken and check to see if the marks are starting to show.)

When you have good grill marks on the first side, turn chicken over and grill until chicken is cooked through and feels firm, but not hard, to the touch, about 4-5 minutes more. (You may want to turn down the temperature slightly when you turn it over.) If you have an instant-read meat thermometer, chicken should be cooked to an internal temperature of 165F/75C.

Remove chicken to a clean cutting board and let it rest 5-10 minutes, covering with foil if desired. While chicken rests, wash and dry basil, then cut into thin strips and finely chop. Whisk together 2 T olive oil and 2 T lemon juice, stir in chopped basil, and season vinaigrette with salt and fresh ground black pepper.

To serve, cut chicken pieces on a slight angle to make slices, arrange cut pieces on a serving plate, and serve with lemon-basil vinaigrette drizzled over the chicken.

South Beach Suggestions:
Everything about this recipe is perfect for any phase of the South Beach Diet, or any other type of low-glycemic eating plan. This would taste great with something like Cucumber, Onion, and Parsley Salad with Feta or Greek Salad with Marinated Onions and Oregano for phase one. For phase two or three, you could add something like Basil and Parmesan Rice with Pine Nuts or Farro with Mushrooms, Thyme, and Balsamic Vinegar.

Janet's Mustard Chicken

2010-12-10T06:49:00.000-08:00

The recipe is for 8 chicken breasts, but I cut it in half when I made it to take these photos. This reheats well though, so go ahead and make the full amount if you want leftovers. Start by trimming all visible fat and tendons from chicken breasts, then cut small slits going down each breast to help the sauce penetrate.

Season chicken breasts on both sides with poultry seasoning. (I dump some into my left hand, then use the right hand to rub it on the chicken.)

Heat olive oil in a heavy frying pan, then saute chicken over medium-high heat for about 4 minutes on the first side, or until all the pieces are lightly browned.

Turn chicken over and cook 2-3 minutes on the second side, until chicken feels almost, but not quite firm to the touch. (It will continue to cook in the sauce, so don't overcook.)

While the chicken cooks, whisk together the mayo, sour cream, Dijon mustard, dry mustard, dry ginger, and chicken stock. (The sauce will look thin.)

After you've cooked chicken on the second side, pour sauce over, reduce the heat to a very low simmer, and let chicken simmer in the sauce about 20 minutes, turning a few times.

After 20 minutes, the sauce will be reduced and slightly thickened. Remove chicken to a plate, whisk sauce a few times to make sure it's smooth, then pour over chicken and serve hot.

Janet's Mustard Chicken
(Recipe from my sister Janet. Makes 8 servings, recipe can be cut in half, but this recipe makes great leftovers for lunch.)

8 boneless, skinless chicken breasts
1-2 T olive oil (will depend on your pan)
poultry seasoning to season chicken before browning

Sauce:
1/2 cup light mayo (for South Beach Diet do not use fat free mayo which has added sugar)
1/2 cup light sour cream (for South Beach Diet do not use fat free sour cream which has added sugar)
2 T Dijon mustard
1 tsp. dry mustard
1/2 tsp. ground ginger
1 1/2 cups chicken stock (can be canned chicken broth)
chopped parsley for garnish (optional)

Trim all visible fat and tendons from chicken breasts, then make very small slits crosswise down the length of each breast. (This helps the sauce to penetrate. Be careful not to cut through too far.) Season chicken with poultry seasoning on both sides.

Heat olive oil in large frying pan big enough to hold the chicken in a single layer, add chicken and cook about 4 minutes on the first side, until chicken is lightly browned. Turn chicken over and cook 2-3 minutes on the second side, until chicken feels almost, but not quite firm to the touch. (It will continue to cook in the sauce, so don't overcook.)

While chicken cooks, put all sauce ingredients in bowl or large measuring cup, and whisk to combine.

When chicken is well browned, lower heat and pour sauce over. Simmer 20 minutes, being sure to keep heat at a very low simmer. After 20 minutes, remove chicken from pan and whisk the sauce a few times to be sure it's smooth. Serve hot, with a little sauce spooned over each piece of chicken, garnishing with fresh parsley if desired.

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South Beach Suggestions:

Made with low-fat mayo and low-fat sour cream, this is a great dish for any phase of the South Beach Diet. Remember you are only eating a few tablespoons of sauce with each piece of chicken. For phase one, I'd eat this with a green salad like Mary's Perfect Salad or a vegetable dish like Roasted Broccoli with Garlic, or Slow Roasted Asparagus. For phase 2 or 3, you could add something like Lake Powell Spicy Rice.

Source

http://kalynskitchen.blogspot.com/search?updated-max=2010-06-25T17%3A35%3A00-06%3A00&max-results=4

Cafe Rio Style Creamy Tomatillo Salad Dressing

2010-12-10T06:02:00.000-08:00

(Makes about 2 1/2 cups of dressing, recipe adapted from a recipe for Cafe Rio Dressing, Chicken, and Rice that I got from my brother-in-law Kelly. See after the main recipe for variations I've tried.)

2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix, but you can make your own Homemade Buttermilk Ranch Dressing or Buttermilk Dressing if you prefer)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Variations:
~To make a roasted tomatillo dressing, dice tomatillos, place on a baking sheet, and roast at 400F for 15-20 minutes before adding them to the food processor.
~If you'd like even more tomatillo flavor, use 4-5 large tomatillos and decrease the buttermilk or milk in the Ranch dressing by about 1/4 cup.

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South Beach Suggestions:

This would be a great salad dressing for any phase of the South Beach Diet, especially if you used reduced-fat mayo to make the Ranch Dressing. I often use this dressing on a salad with leftover roast chicken, which makes a great low-glycemic meal.

Green Bean, Tomato, and Feta Salad Oreganato

2010-12-10T05:59:00.000-08:00

Green Bean, Tomato, and Feta Salad Oreganato
(Makes about 6 servings, recipe adapted from Woman's World Magazine which doesn't seem to have recipes online.)

Dressing:
3 T olive oil
2 T red wine vinegar
1 tsp. lemon zest (zest the lemon first and then squeeze the juice)
1 T fresh-squeezed lemon juice
3/4 tsp. salt (I used sea salt)
1/2 tsp. freshly-ground black pepper
1/2 tsp. dried oregano

12 oz. fresh green beans, ends trimmed and cut into bite-sized pieces
1 lb. cherry or grape tomatoes, cut in half
2 green onions, cut on the diagonal into thin slices
1/2 cup crumbled Feta cheese

Whisk together the dressing ingredients so the flavors can combine while you prep the other ingredients. Trim ends of beans and cut into bite-sized pieces, washing if needed.

Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add beans and cook for 3-4 minutes, or until barely tender-crisp. (Taste a bean to be sure.) While beans cook, cut cherry tomatoes in half and slice green onions in thin diagonal slices.

When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they're cool. Drain beans again, then put them between a double layer of paper towels and blot dry. (Don't skip this step or the salad will be watery.)

Combine beans, tomatoes, and green onions in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated with dressing. Add crumbled Feta and stir just to combine. Serve immediately.

I didn't think this would keep well in the refrigerator because chilling tomatoes takes away their flavor, but it was actually still very good after a night in the fridge. I wouldn't purposely make it ahead, but if you have leftovers, go ahead and save them and you might be surprised.

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South Beach Suggestions:

This recipe is a perfect side dish or lunch salad for any phase of the South Beach Diet, or any type of low-glycemic eating plan.

Spicy Cannellini Bean Salad with Tuna, Peperoncini, and Parsley

2010-12-10T05:41:00.000-08:00

2 T fresh-squeezed lemon juice
1 T peperoncini juice (brine from the jar of peperoncini)
5 T extra-virgin olive oil
salt and fresh ground black pepper to taste
1 can (15.5 oz.) Cannellini beans (or use any type of white beans)
1 can (5 oz.) tuna packed in olive oil, drained (I love Tonno Genova Tuna in Olive Oil.)
4 large peperoncini peppers, drained, seeded, and chopped (about 2 T chopped peperoncini)
1/2 cup chopped parsley (or more)

Put the beans into a colander placed in the sink, rinse well with cold water (until no more foam appears) then let beans drain (or blot dry with paper towels if you're in a hurry!)

Whisk together the lemon juice, peperoncini juice, and olive oil, then add salt and fresh ground black pepper to taste. (I used a generous amount of pepper, but not much salt.) Combine the drained beans with 2 T of dressing and let marinate while you prep the other ingredients.

Drain olive oil from the tuna and discard. Wash parsley, spin dry or dry with paper towels, then finely chop. Drain peperoncini, remove seeds, and finely chop.

Mix the drained tuna, chopped parsley, and chopped peperoncini into the marinating beans and gently combine. Add additional dressing until the salad seems wet enough to you (I used about 3/4 of the dressing.) Season to taste with additional salt and fresh ground black pepper if desired, and serve.

This can be served room temperature or chilled. This salad will stay good in the refrigerator for a day or two, and would be great to take to work for a lunch salad.

I can think of a lot of other things you could add to this salad including diced red onion, chopped kalamata olives, chopped red bell pepper, or chopped cucumber. If anyone tries some of those variations, I'd love to hear how you liked them.

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South Beach Suggestions:
This is a perfect lunch salad or side dish salad for any phase of the South Beach Diet, or any type of low-glycemic eating plan. The salad isn't low in fat, but olive oil is a "good fat" for the South Beach Diet.

Baked Pesto Chicken

2010-12-10T05:37:00.000-08:00

After I trimmed the boneless-skinless chicken breasts, I cut each one into 2 or 3 lenghthwise strips. The recipe didn't call for this, but I figured it would make the chicken pieces be surrounded with the pesto flavor. (By the way, I save all those chicken scraps in the freezer and use them to make homemade chicken stock.)

Spray the casserole dish with non-stick spray, then spread 1/4 cup of basil pesto over the bottom of the dish.

Then lay the chicken strips over the top of the pesto and season with salt and fresh ground black pepper.

Spread another 1/4 cup of basil pesto over the top of the chicken strips. (I used a rubber scraper to spread the pesto in the dish and over the chicken.)

They say a picture is worth a thousand words, so here's a reminder that you need to cover the dish with foil. Then bake at 375F/190C for 25-30 minutes, just until the chicken is barely cooked through. (Don't cook too long at this stage, or the chicken will be overcooked when the cheese is melted and browned.)

When chicken is done, sprinkle 1/2 cup grated mozzarella cheese over the top and bake about 5 minutes more. (If your broiler is separate from the oven, start preheating it at this point.)

I wanted the cheese to be lightly browned, so after 5 minutes I switched to broil for about 5 minutes, just long enough to get some color on the cheese. Serve hot, maybe with rice or couscous to soak up the juice.

Baked Pesto Chicken
(Makes 4 servings, recipe adapted slightly from The South Beach Diet Quick and Easy Cookbook.)

4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.)
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.

Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice, but if you're eating this for phase one, just spoon the juice over the chicken.

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South Beach Suggestions:

This easy chicken dish would be suitable for any phase of the South Beach Diet, or any other type of low-glycemic eating plan. Be sure to use low-fat mozzarella, since pesto is relatively high in fat.

Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce

2010-12-10T05:32:00.000-08:00

Trim all visible fat and membranes from the chicken breasts. I save those scraps in the freezer and use them to make homemade chicken stock. (This recipe makes enough marinade for 4 pieces of chicken, but I only cooked two when I tested the recipe and took these photos.)

Whisk together the lemon juice, garlic puree, poultry seasoning, and olive oil.

Put the chicken breasts in a Ziploc bag and marinate in the fridge for 6-8 hours (or longer; I marinated it for nearly 24 hours and it was still great.)

You can cook this chicken on a gas or charcoal grill outside, but I cooked this on a stove-top grill pan. Whichever you're using, oil the pan or grill grates before you put the chicken on.

I was going to be drizzling sauce over this chicken, so I didn't worry about grill marks, just turned it a few times, cooking about 10 minutes, or until the chicken is firm to the touch and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce drizzled over.

Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce
(Makes 4 servings, recipe created by Kalyn to go with Roasted Red Pepper Aioli Sauce.)

4 boneless, skinless chicken breasts
2 T fresh-squeezed lemon juice
1 T garlic puree (or minced fresh garlic)
1 tsp. dried poultry seasoning
4 T olive oil

Roasted Red Pepper Aioli Sauce

Trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast. (You may want to read How to Make Juicy Grilled Chicken Breasts that are Perfect Every Time for more about how to trim chicken and make slits.)

Whisk together the lemon juice, garlic, poultry seasoning, and olive oil. Put chicken in a Ziploc bag or plastic container with a tight lid that's big enough to hold chicken in a single layer. Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken. Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.

When ready to cook, remove chicken from the fridge and let it come to room temperature. Oil the grill grates or grill pan with olive oil or non-stick spray. Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)

Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn't bother since I was serving the chicken with the sauce over it.) Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce.

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South Beach Suggestions:
This chicken served with a few tablespoons of sauce would be a great main dish for any phase of the South Beach Diet, or any type of low-glycemic eating plan.

Whole Wheat Spagetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers

2010-12-10T05:29:00.000-08:00

Start by making the sauce. The inspiring recipe said to remove seeds from the tomatoes before chopping them, but as soon as I read that I said "No way" because I know that much of the flavor in fresh tomatoes is in the jelly around the seeds. (Don't you love those juicy tomatoes !)

I used about 2 cups of chopped arugula, or about 2 generous handfuls before chopping.

I sliced the Kalamata olives rather than cutting them in half so more olive flavor was distributed through out the dish.

I also slightly chopped the capers for the same reason (and used more capers than the recipe said, because I love capers.)

I whisked together the extra-virgin olive oil, minced garlic, and red chili flakes.

Combine the chopped tomatoes, chopped arugula, sliced olives, and chopped capers in a glass or plastic bowl, then pour over the olive oil mixture. Let this sit for 30 minutes.

After 30 minutes, cook the spaghetti in a large pot of salted water, following the cooking time on the package so the spaghetti is perfectly al-dente (still a bit chewy.) I used my favorite Italian whole wheat spaghetti and cooked it exactly 9 minutes.

Drain the spaghetti, then return it to the pot and add the sauce. Stir enough to combine ingredients, seasoning with salt and fresh-ground black pepper to taste, and serve hot. You could serve this with some freshly grated Parmesan cheese if desired, but I didn't think it needed any cheese.

Whole What Spagetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers
(Makes 3-4 servings, recipe adapted slightly from Spaghetti with Tomatoes, Arugula, Capers, and Olives by Rose Gray and Ruth Rogers in Bon Appetit August 2006. I couldn't find the recipe online.)

3 large ripe tomatoes, chopped (the original recipe said to cut out the seeds, but I didn't)
15 Kalamata olives without pits, sliced
2 large handfuls baby arugula, chopped (about 2 cups chopped arugula)
2 T capers, coarsely chopped
3 T extra-virgin olive oil
2 tsp. finely minced or pureed garlic
1/2 tsp. red pepper flakes (more or less to taste, this was just a little spicy)
8 oz. whole wheat spaghetti (I love Garofalo Organic Whole Wheat Italian Spaghetti)
salt and fresh ground black pepper to taste

Chop tomatoes, arugula, and capers, and slice Kalamata olives, and combine in a plastic or glass bowl. In a small bowl whisk together olive oil, garlic, and red chile flakes, then pour the olive oil mixture over the tomato-arugula mixture. Stir to combine, then let the sauce sit at room temperature for 30 minutes.

After 30 minutes, bring a medium sized pot of water to a boil, add a generous amount of salt, and cook spaghetti until it's barely al-dente (Pasta should still be a bit chewy. I cooked my spaghetti exactly 9 minutes for al dente, but follow package directions for cooking time.)

Drain spaghetti and return to cooking pot, then add the sauce mixture and stir to gently combine. Season to taste with salt and fresh ground pepper and serve hot.

This doesn't keep well in the fridge, so only make as much as you'll eat right away.

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South Beach Suggestions:

This is a great main dish or side dish for phase 2 or 3 of the South Beach Diet, but be sure to use whole wheat or low carb spaghetti.

Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime

2010-12-10T04:50:00.000-08:00

Put a can of black beans into a colander, rinse, and let the beans drain well.

While beans drain make the dressing by whisking together the lime juice, garlic puree, ground cumin, and olive oil.

Put the drained beans into a bowl and toss with 2 T of the dressing. Let beans marinate while you prep the other ingredients.

Peel the jicama and cut into small cubes. (The second time I made this, I cut the jicama even smaller, so take your choice on that.)

Dice enough fresh tomatoes to make 1 cup diced tomatoes. (I used Roma tomatoes, but any type of tomato will work, even cherry tomatoes cut in half.)

Wash and dry 3-4 green onions, and cut into slices.

Wash and dry cilantro, then chop enough to make 1/4 to 1/2 cup chopped cilantro.

Add the jicama, tomatoes, green onions, and cilantro to the marinating beans. Stir in the rest of the dressing, season salad with salt and fresh ground black pepper, and serve.

Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime
(Makes 4 generous servings, recipe adapted from The South Beach Diet Quick and Easy Cookbook.)

1 can black beans, rinsed and drained well
2 T + 1 tsp. fresh-squeezed lime juice
1 tsp. garlic pure (or finely minced garlic)
3/4 tsp. ground cumin
3 T extra-virgin olive oil
1 small jicama, peeled and diced into small cubes
1 cup diced fresh tomatoes (I used Roma tomatoes, but any type of flavorful tomato will work)
4 green onions, cleaned and sliced
1/4 - 1/2 cup chopped cilantro
salt and fresh ground black pepper to taste

Pour black beans into a colander placed in the sink, rinse well with cold water (until no more foam appears) and let beans drain well. (You can pat them dry with paper towels if you're in a hurry.)

In a small bowl, mix together lime juice, garlic puree, and ground cumin, and then whisk in olive oil. Put the drained beans into a plastic or glass bowl and stir in 2 T of the dressing. Let beans marinate in the dressing while you prep other ingredients.

Peel jicama and dice into small cubes. (I used a vegetable peeler, but if your peeler isn't very sharp it might be easier to cut the jicama into slices and cut off the peeling with a knife. Don't get discouraged, because jicama is delicious in this salad.) Dice enough tomatoes to make 1 cup tomatoes. Clean green onions, then slice. Wash cilantro and spin dry or dry with paper towels, then chop enough to make 1/4 - 1/2 cup chopped cilantro.

Stir jicama pieces, diced tomatoes, sliced green onions, and chopped cilantro into the marinating beans. Stir in the rest of the dressing, season the salad with salt and fresh ground black pepper to taste, and serve.

This salad was not bad when it had been in the fridge overnight, but the flavor was definitely best when it was freshly made. You could make it a few hours ahead and keep it at room temperature if needed.

South Beach Suggestions:

I was excited to discover that jicama is approved for all phases of the South Beach Diet, making this salad something that would definitely be a treat for phase one. Remember that beans should be limited to 1/3 to 1/2 cup serving size for phase one, probably about 1 cup of this salad with the other ingredients added to the beans.

http://kalynskitchen.blogspot.com/2010/09/recipe-for-black-bean-salad-with-jicama.html

Recipe for Spicy Lime Coleslaw

2010-12-10T04:25:00.000-08:00

This is a perfect recipe to chop up the cabbage, carrots, and green onions on the weekend and keep a bag of it in the fridge, but don't mix on the spicy dressing until just before you serve it or the red cabbage will make the whole salad turn pink. If I was still making lunches for school, I'd have a bag of the cabbage mixture in the fridge with little containers of dressing, ready to mix in right when I ate the salad.

Finely slice and then coarsely chop 1/2 head green cabbage (2-3 cups chopped cabbage.

Finely slice and then coarsely chop 1/2 head red cabbage (2-3 cups chopped cabbage.

Grate 1 cup carrots (or use pre-shredded carrots like I did and give them a few chops. I liked the coarser matchstick carrots from a bag in this, but grated or finely chopped carrots would also be fine.

Slice 1/2 cup green onion (about 4 green onions thinly sliced.)

Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce (or other hot sauce of your choice.)

Right before you're going to serve the coleslaw, stir in the dressing and season with salt and fresh-ground black pepper. Enjoy!

Spicy Lime Coleslaw
(Makes about 4 servings, recipe can easily be doubled. Adapted from Spicy Mexican Slaw with Lime and Cilantro that was originally found in Fine Cooking Annual 2008.)

1/2 head green cabbage, thinly sliced then coarsely chopped
1/2 head red cabbage, thinly sliced then coarsely chopped
1 cup grated or shredded carrots, lightly chopped (I like matchstick carrots in a bag, which are a bit thicker than grated carrots)
1/2 cup sliced green onion (about 4 green onions sliced)
4 T mayo (I used 2 T full-fat mayo and 2 T light mayo)
3 T fresh squeezed lime juice (I used my frozen fresh lime juice)
1 tsp green Tabasco sauce (or use other hot sauce of your choice)
salt and fresh ground black pepper to taste

Thinly slice and then chop the 1/2 head of green cabbage and the 1/2 head of red cabbage and place in bowl. Grate and chop the carrots (or use matchstick carrots like I did and coarsely chop them.) Slice green onions and put carrots and green onions in the bowl with cabbage.

Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce. (Taste the dressing to see if you want it a bit more sour or spicy.)

Salad can be prepared to this point and kept in the fridge until you're ready to serve it (even for a few days if it's in a sealed container or bag with the dressing in a separate container.)

Just before serving, mix desired amount of dressing into the cabbage mixture, season to taste with salt and fresh-ground black pepper, and serve.

Printer Friendly Recipe
South Beach Suggestions:

Due to the carrots included in the mix, this salad would be for phase 2 or 3 of the South Beach Diet. (Thanks to a sharp-eyed reader named Wendy who noticed when I first had it labeled wrong.) You can make the salad with partly full-fat mayo, but if you're actively trying to lose weight it would be best to make this with all light mayo. It will still taste great!

http://kalynskitchen.blogspot.com

Baked Mini-Frittatas with Broccoli and Three Cheeses

2010-12-10T03:14:00.000-08:00

Thursday, December 09, 2010

Recipe for Baked Mini-Frittatas with Broccoli and Three Cheeses

Weeks ago I had the idea of experimenting with little mini-frittatas that would be a whole-breakfast serving size, but my first attempt was less than stellar, and then I got distracted by some other idea. Then recently I saw this crockery muffin pan that makes four large muffins, and immediately I thought of how perfect it would be for this recipe. I bought the pan and tried again, using broccoli and a combination of cheddar, Parmesan, and cottage cheese, and I loved how these mini-frittatas turned out.

If you're familiar with my recipes for egg muffins or cottage cheese and egg breakfast muffins, you may be wondering how these mini-frittatas are different. The obvious difference is that both of those types of egg muffins are smaller, so you need at least two for a breakfast serving. But there are also more subtle differences in texture. This frittata has more veggies and cheese than egg compared to the egg muffins, which gives it a slightly denser texture and lots of flavor. I ate my first one topped with a dollop of light sour cream, which was a good combination.

If you don't have one of these charming ceramic muffins tins, any large silicone baking cup or muffin pan that has one-cup size cups will work.

I cut the broccoli flowerets into small pieces so they'd be well-distributed in the egg mixture. The secret to cutting up broccoli and keeping the cutting board clean? Cut through the broccoli stem, then pull it apart to avoid those broccoli "crumbs" you get when you cut through the floweret part.

I microwaved the broccoli for about 3 minutes, just to pre-cook it the slightest bit.

Then I added a generous pinch of low-fat cheddar and a heaping tablespoon of grated Parmesan cheese on top of the broccoli.

Mix together the beaten eggs, cottage cheese, Spike seasoning, and black pepper.

Pour the egg mixture over the broccoli and cheese, dividing it evenly among the four cups. (I stir slightly with a fork after the cups are filled so the ingredients are evenly distributed in the cup.)

Bake the mini-frittatas at 375F/190C for about 35 minutes, or until eggs feel firm and the frittatas are starting to get golden brown on top. Serve hot, with a dollop of sour cream if desired.

Baked Mini-Frittatas with Broccoli and Three Cheeses
(Makes four whole-breakfast size mini-frittatas; recipe created by Kalyn.)

You will need a metal or ceramic 4-cup muffin pan with one-cup sized cups to make this recipe, or use 4 large silicone muffin cups.

1 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
1/2 cup low-fat cheddar cheese
4 heaping tsp. coarsely-grated Parmesan cheese
6 eggs
1/2 cup low-fat cottage cheese (not rinsed or drained)
1 tsp. Spike seasoning (or use other all-purpose seasoning of your choice)
fresh-ground black pepper to taste

Preheat oven to 375F/190C. Spray muffin cups with non-stick spray.

Cut broccoli into small, bite-sized flowerets. (If you cut through the broccoli stem and then pull the floweret part apart, you can avoid the mess from broccoli "crumbs" on the cutting board.) Divide broccoli between the four cups, and microwave on high for about 3 minutes, or until broccoli just starts to cook. Put a generous pinch of cheddar cheese (about 2 T) on top of the broccoli, then add a heaping teaspoon of coarsely-grated Parmesan.

Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add cottage cheese, Spike seasoning or other seasoning, and black pepper, and stir to combine. Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the four cups. Stir gently with the fork so ingredients are evenly distributed.

Bake for about 35 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Serve hot, topped with a dollop of low-fat sour cream if desired.

Frittatas can be kept in the fridge for several days and microwaved to reheat. Don't microwave for more than 1-2 minutes or the eggs will get rubbery

Recipe for Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

2010-12-10T03:10:00.000-08:00

Start by cooking one cup of long-grain brown rice. I used my beloved Zojirushi Rice Cooker with Uncle Ben's Brown Rice, but you can also just follow package directions and cook the rice on the stove.

I don't remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I'm hollowing out the peppers.

Cut off a fairly generous amount of the stem end of the pepper, because you'll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice.

Heat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren't browned.

Remove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook.

Add the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.

Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.

Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes.

After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.)

Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

http://kalynskitchen.blogspot.com

Garlicky Baked Fries

2010-12-10T03:07:00.000-08:00

Garlic Fries
Adapted from: Lottie + Doof
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 225°C/440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serve with ketchup, mayo or sour cream.

Update: Given that I do not like to use the microwave for cooking, and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!

Watermelon and Strawberry Slushie

2010-12-10T03:05:00.000-08:00

Watermelon Strawberry Slushie
Serves: 2-3
3 cups watermelon, deseeded
1 cup strawberries
Juice of 1 lime
2 tbsp sugar (much depends on the natural sweetness of the fruit)
½ cup water

Whiz together the watermelon and strawberry in a blender. Add the lime juice and sugar and water. Whiz again until the sugar is dissolved.
Pour in a glass with ice. Drink up!

Variation: I like mine on the thicker side. If you want to thin it down, simply add half a glass of water to it. Also check if it’s still sweet enough for you.

Marinated Eggplant with Garlic and Herbs

2010-12-10T02:58:00.000-08:00

Marniated Eggplant with Tahini Sauce

Adapted from: The Ottolenghi Cookbook

Serves: 4

1.5 lb. / 750g eggplants

Olive oil for brushing

Salt and pepper for seasoning

Marinade:

1 mild red chili or 3-4 mild yellow chilies

2 tbsp coriander/cilantro, finely chopped

2 tbsp sweet marjoram, finely chopped

1 garlic clove, crushed

3 tbsp lemon juice

4 tbsp extra virgin olive oil

1 tsp coarse sea salt

1 tsp cayenne pepper

Tahini Sauce:

1/3rd cup / 75g tahini paste

1/3rd cup / 75 ml water

3 tbsp / 40 ml lemon juice

2 garlic cloves, crushed

Preheat oven to 220C/425F.
Trim the eggplants; cut them into wedges such that each wedge has skin on it.
Place the wedges in a roasting tray and brush with olive oil and season with salt and pepper. Bake this for 15-18 minutes until they are golden brown and soft inside.
For the marinade, heat 4 tbsp oil with the garlic until the garlic is fragrant and just begins to sizzle. Turn off the heat. Let this cool a little and then add the other ingredients and mix well.
As soon as the eggplants come out of the oven, toss them with the marinade and let it sit at room temperature for at least 2 hours before serving. You can refrigerate this for up to 2 days. Make sure to serve them at room temperature, though.
For the tahini sauce, whisk together the tahini paste, water, lemon, garlic and salt thoroughly. The mixture should be smooth and creamy. If the mixture looks too thick then add a little more water by the teaspoon.
Serve the tahini sauce with the eggplants.

Rich Chocolate Tart

2010-12-10T02:48:00.000-08:00

Rich Chocolate Tart
Yield: 1 8-9 inch tart

Tart shell
Adapted from: The Ottolenghi Cookbook (USA | UK | India)
In case you’re looking for tips on making the perfect tart dough, head over to Pie Dough 101.

Ingredients:
12 0z (330g) plain flour
3.5oz (100g) icing sugar
6 oz (180g) butter
1 egg yolk
2 tbsp cold water

Chocolate Filling

Adapted from: The Traveler’s Lunchbox

Ingredients:
8 oz (225g) dark chocolate
6 tablespoons (90g) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup (80ml) heavy cream
1/4 cup (50g) sugar
1 teaspoon hazelnut extract
cocoa powder for dusting

Equipment:
a 9 inch (20-cm) tart pan
Pastry blender (optional)

Method:

Put the flour and icing sugar into a bowl and rub the butter either with your finger with gentle, quick movements or with a pastry cutter until you achieve breadcrumb like texture. Add the egg yolks and cold water until the mixture comes together.
Remove the dough from the bowl and knead gently. Flatten to form a thick disk and wrap it in cling film and chill it for at least an hour.
Roll out the dough to 3-4 mm (1/8th inch) thickness and line the tart pan, making sure you press it well into the pan. Prick the dough with a fork and fill it up with dried beans and bake in a preheated oven at 170C/340F for about 17-20 minutes until it looks slightly golden and firm. Let it cool.
For the filling: Melt the chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from the heat and cool for 5 minutes. Whisk together the eggs, cream, sugar, and hazelnut extract in a bowl. Whisk the chocolate mixture into the egg mixture until combined.
Pour the filling into the cooled crust. Bake until the filling 1 inch from edges is set and slightly puffed but center wobbles when pan is gently shaken, 20 to 25 minutes. (The center will continue to set as it cools.)
Dust with cocoa powder when cool. Eat!

Brownies from Baked NYC

2010-12-10T02:44:00.000-08:00

Super Rich, Fudgy, Gooey, Intensely Chocolatey Baked Brownies
Adapted from: Baked
Yield: 24 bars
1 1/4th cup all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz. / 310g dark chocolate (60-72% cacao)
1 cup / 2 sticks / 225 g butter
2 cups / 400g granulated sugar
5 large eggs
2 tsp vanilla extract
Additional toppings:
Walnuts
Chocolate chips
Dulce de Leche

Preheat oven to 350°F/175°C. Butter a 9×13 baking pan or line it with baking parchment (I used a 9×9 square, light coloured tin).
Whisk the flour, salt and cocoa together. If you’re going to be using salted butter, you should skip the salt here.
In a large bowl put together the butter and chocolate and set it over a pan of simmering water until the chocolate and butter are completely melted and smooth. Add the sugar and stir so that it dissolves faster and is well combined.
Once the mixture is at room temperature, add in 3 eggs and whisk until combined. Add the remaining two eggs and vanilla.. Do not overbeat!
Fold in the flour mixture into the bowl ful of chocolate goodness until just combined. Again, don’t overdo – better to have a few streaks of flour than an overmixed batter.
Pour the batter into the tin and top a third with chopped walnuts, another third with the chocolate chips and the final third with dulce de leche spooned over (this being dense will sink into the brownie batter giving you gorgeous pockets of South American goodness in every bite).
Bake for 30 minutes until a wooden skewer comes out without being drippy (it won’t be all that clean in the dulce de leche section – this will always be gooey!)
Remove from the oven and let it cool completely before cutting into pieces.

Tip: A brownie will continue to cook even after you’ve removed it from the oven. So it’s okay to remove it when it’s just slightly underdone. Wait until it’s completely cooled to cut.

Storage: Tightly covered, these will keep for 3 days. Sometimes these even get better after 24 hours. But don’t really bother because they’ll be gone in a flash.

Update: Try grinding the sugar in a food processor so that you attain a finer texture. This way you won’t have any sugar that sink to the bottom.

Yummy Cheese Cake

2010-12-10T02:43:00.000-08:00

Layer 1: Biscuit base

200g / 7oz digestive biscuits or graham crackers, crushed

85g / 3 oz melted butter

2 tbsp vanilla bean sugar

1 tbsp cacao nibs

Mix all the ingredients together and lay it at the bottom of a 9 inch/20cm springform pan. Push it with your fingers to make it really compact.

Variations: You can add 1 tbsp of toasted, coarsely ground hazelnuts, if you like.

Layer 2: Brownie

Use ½ the recipe of the Baked Brownie as per the recipe

Pour the batter into the springform tin with biscuits.
Bake in a preheated oven at 170C/340F for 10-12 minutes, until you see that a sturdy crust has formed.
Remove from the oven, and let it cool. It’s important for it to cool before you pour the next layer because when it has cooled, it will be more resilient to the batter being poured and it won’t crack. This will give you well defined layers, instead of the cheesecake bleeding into the brownie. But, if it does happen, just say that you’ve made a marbled cheesecake swirled brownies.
Reduce the oven temperature to 160C/320F.

Pointers:

Make sure to use minimum 60% cacao chocolate. Remember, we’re striving for awesomeness.
You can grind the sugar a little to help melt into the batter easily.

Layer 3: Cheesecake

Use 1/3^rd the recipe for the cheesecake.

While the brownie cools, heat up some water and place it in a roasting pan to create a water bath for the cheesecake.
The water bath will help the cheesecake attain a moist texture as well as prevent the top of it from cracking.
Once the brownie has cooled a little, about 15-17 minutes, pour the cheesecake batter on top of it and let it bake in a preheated oven at 160C/320F.
Let this bake for about 25-30 minutes, or until the top of the cake is slightly golden and has firmed up. Just the centre should be a little wobbly.
Remove from the oven, and let it cool.

Layer 4: White chocolate ganache

200g / 8oz white chocolate
100g / 4oz heavy cream (or Amul if you’re on this side of the world)
1 tsp vanilla extract

Place the white chocolate and vanilla extract in a metal bowl.
In a saucepan, heat the cream, until it comes to a boil, making sure it doesn’t burn.
Pour the cream over the chocolate and swirl it a but to coat the chocolate evenly.
Start whisking the cream into the chocolate, until it has all come together.
Refrigerate for an hour, covered with clingfilm.
Once the cake has cooled completely, spread the white chocolate ganache on it. Rerigerate until set. Do not skip this and jump to the topping – if the white chocolate doesn’t set, it will make spreading the raspberry topping that much more difficult.

Layer 5: Raspberry topping

I used about 150g (5oz.) readymade raspberry topping, because that’s the best I can get. But if you have access to fresh raspberries, then a thick coulis would be blissful!

Slice up, and share. That’s what makes it more fun – watching the expressions of people eat it, and then gush about how frickin’ awesome it is. I’m on my last slice of the cake as I write the post, and I’m already craving for some more. I wish I could just run to the kitchen and bake this again right this moment, but I can’t. It’s too rich to be made every other day and more than that, it’stoo special to make it without an occasion

Pesto Bread Rolls

2010-12-10T02:39:00.000-08:00

Pesto Bread Roll Recipe

Yield: 48 rolls
Adapted from: Peter Reinhart’s Artisan Breads Everyday (UK | India)
Bread:
1 tbsp /9g instant yeast
1 3/4^th cup / 425g lukewarm milk (any kind)
6 1/4^th cup / 794g unbleached bread flour (I used all-purpose)
2 tsp salt
5 1/2 tbsp sugar
6 tbsp / 85g extra virgin olive oil
1 egg for the dough
1 egg for the eggwash

Pesto sauce recipe

To make the dough, dissolve the yeast into the milk and let it rest for 5 minutes.
In a bowl, add all the other ingredients and mix it up as you pour in the milk. Once the ingredients are evenly distributed, start kneading for 4-5 minutes until the dough is soft and supple.
If you’re kneading using a KitchenAid, knead by hand after you’ve turned the dough out for 2 minutes. Divide into two, make into balls and place it into two bowls greased with oil and covered with cling film. You can refrigerate one bowl for later use and let the other batch rise at room temperature for about 2 hours or until doubled in volume.
Now roll out the dough into a 1/4^th inch thick sheet and spread generously with pesto, making sure to stay away from the sides.
Form a roll and cut with a sharp knife or a bench scraper and place the individual rolls into the baking tin. Make sure to leave some space between rolls, because they’re going to spread!
Cover with a cloth or cling film so the bread doesn’t form a dry skin.
Let the bread rise again for about an hour.
A little before baking, brush the top of the bread with eggwash (1 egg + 2 tbsp water or milk) to get a gorgeous golden hue.
Bake in a preheated oven at 180C/350F for 15-20 minutes.

I was hoping to have these dinner rolls for, well, dinner, along with some nice soup or pasta. But *somebody* polished off the entire 9 inch pan of the bread by mid-day. Lesson learnt: Do not ever keep pesto dinner rolls out in the open for anyone to see, smell, or touch before time; they won’t last.
http://purplefoodie.com/page/5/

Homemade Pesto Sauces

2010-12-10T02:32:00.000-08:00

Pesto Sauce

Adapted from: Barefoot Contessa Back to Basics
1/4th cup pine nuts
1/4th cup walnuts
6-9 cloves of garlic
1/2 – 1 tsp coarse sea salt
4 cups basil, washed and dried
1 cup Parmesan cheese, freshly grated
3/4th cup olive oil
3/4th cup pine nut oil (or olive oil, if you don’t have pine nut oil)

In a food processor, grind the walnut, pinenuts and garlic to a paste. Add the salt.
Add the basil leaves and maybe a tiny little bit of oil or water for it to come together.
Add the parmesan cheese.
Now through the feed tube, pour in the oils until evenly blended.
Transfer to a jar and serve and use as you like!

http://purplefoodie.com/pesto-sauce/

Hasselback Potatoes

2010-12-10T02:30:00.000-08:00

6-7 large potatoes
4 tbsp butter, cut into tiny cubes
2 tbsp olive oil
3-4 cloves of garlic, thinly sliced
salt

Pesto Sauce Recipe

Preheat the oven to 225C/440F
Scrub the potatoes clean, we’re going to be leaving the skin on. Oh yes, crispy, golden skin at the end of 40 minutes.
Boil them in salted water for 10-15 minutes. This will make sure the potatoes are absolutely clean as well as reduce the cooking time in the oven. If you’d like, you can skip this step, and cook the potatoes in the oven for 1 hour.
Now, slice a thin layer off the base of the potato so that it won’t roll while you are slicing through.
Cut across the potatoes at a 3mm/0.2inches interval, making sure that you don’t cut all the way through, but leave 1/3rd (about 1 cm) of an inch of potato.
Lay the potatoes on a baking sheet.
Place the sliced garlic in between the layers of potatoes, and push the cubes of butter in at equal intervals.
Give it a good sprinkle of coarse salt and then drizzle the olive oil over it and put it in the oven for 40 minutes, or 60 minutes (if you haven’t parboiled them).
While the potatoes are in the oven, baste the top of the potatoes with the olive oil from the pan to make the outside extra crispy.
Remove from oven and eat warm spooned with some pesto sauce!

http://purplefoodie.com/hasselback-potatoes/

78 Calories Cocoa Fudge Cookies

2010-12-09T11:07:00.000-08:00

Yield: 2 dozen (serving size: 1 cookie)
Ingredients

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Nutritional Information

Calories:78 (31% from fat)
Fat:2.7g (sat 1.6g,mono 0.8g,poly 0.1g)
Protein:1g
Carbohydrate:13.4g
Fiber:0.5g
Cholesterol:7mg
Iron:0.5mg
Sodium:54mg
Calcium:12mg
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000226790

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2010-12-08T09:57:00.001-08:00

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Salted Caramel Spilled All Over Cheesecake

2010-12-08T08:42:00.000-08:00

Classic Dreamy Cheesecake

For the filling
3 (8oz) packages of Philadelphia cream cheese, at room temperature
1 cup sugar
1/2 cup sour cream
1 tbsp good vanilla extract
3 eggs
1/2 tsp salt
For the crust:
about 1/2 a box of Nilla wafers
1 stick (1/2 cup)unsalted butter, room temperature
1/4 cup flour
1/4 cup sugar

Preheat the oven to 350 degrees.
Make the crust: In a food processor, blend the Nilla wafers until finely ground. Add the rest of the ingredient for the crust. Pulse the food processor until all ingredients are fully incorporated and small clumps appear.
Pour the cookie mixture into a 9-inch spring form pan. Evenly spread the crumb mixture around the pan then, using a flat bottomed measuring cup or glass, firmly press down on the mixture working all the way around the pan and up the sides to create an evenly thick crust.
Bake at 350 for about 15-20 minutes or until crust begins to turn golden brown. Remove from the oven and allow to cool on a wire rack for half an hour before adding filling to the crust.
Reduce oven temperature to 325 degrees. Make sure the highest rake is positioned in the middle of the oven.
While the crust is cooling, make the filling: Add the softened cream cheese to a large mixing bowl, or the bowl of a stand mixer. Beat the cream cheese with an electric beater or stand mixer at medium speed until nice and workable, about 2 minutes. Add the sugar and continue to beat at medium until fully creamed together, another 1-2 minutes. Add the rest of the ingredients and beat until thoroughly combined and smooth.
Once the crust has cooled, pour in the filling and spread evenly through out the crust using a rubber spatula.
Place the cheesecake into a large roasting pan. Add enough water to the roasting pan to go halfway up the side of the spring form pan to create a water bath , being careful not to pour water into the cheesecake itself! Bake the cheesecake at 325 degrees for about 1 1/4 to 1 1/2 hours, until completely set.
Carefully remove the pan from the oven and the spring form pan from the roasting pan. Allow the cheesecake to cool on a wire rack for at least 1 hour. Transfer the cheesecake to the refrigerate and chill for at least 12 hours before serving. Goes great with salted caramel sauce. Enjoy!

A Caramel Recipe, by Amanda

Salted Caramel Sauce

1 1/4 cups sugar
1/2 cup water
2 tsp kosher salt
3/4 cup plus 1 tbsp heavy cream
Add the sugar, salt, and water to a 2 quart or larger non-stick sauce pan. Place the pan over medium heat. Stir the mixture continuously until nearly all of the sugar has dissolved into the water to create a nearly clear solution.
Raise the heat to high. Boil the sugar and water mixture over high heat until it reaches a solid shade of amber swirling the pan occasionally. Do not stir the mixture while it's boiling. Do not try to touch the mixture. Some of the worst burns involve boiling sugar. This process will take a while, 10-15 minutes maybe, but do not walk away from the boiling sugar. Once the color starts to change it doesn't take long to go from deep amber to burnt nasty sugar.
Once the deep amber color has been achieved remove the pan immediately from the heat and turn off the burner. Add the heavy cream to the pan. Be careful because the mixture will violently bubble up. Once the caramel has finished bubbling, place the pan back onto the turned off but still hot burner. Stir continuously with either a rubber spatula until all of the caramel has dissolved into the cream. While stirring make sure to scrape the bottom and corners of the pan so that all of the hiding caramel is incorporated.
Allow the caramel to cool for at least 30 minutes before eating or transferring to a different container. If making in advance, allow the caramel to cool completely before placing in an airtight container. I like to put all of my caramel sauce into squeeze bottles for easy application in the future. Caramel sauce can last, refrigerated for a couple of weeks. Before using, either warm the sauce or allow it to come to room temperature. Enjoy (thoroughly)!
http://www.whatwereeating.com/recipes/salted-caramel-spilled-all-over-cheesecake/

Killer Peanut Butter Chocolate Pie

2010-12-08T08:36:00.000-08:00

For the Brownies:
4 oz dark chocolate, chopped
1 stick butter, cut in cubes
1 tbsp instant espresso or coffee (optional)
2 eggs
1 1/2 tsp vanilla
3 fingered pinch of salt
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/2 cup all purpose flour
For the Peanut Butter Mousse:
3/4 cup creamy peanut butter, (do NOT use natural or crunchy!)
4 oz cream cheese, at room temperature
1 tsp vanilla
3 tbsp milk
1/2 cup powdered sugar, sifted
2/3 cup heavy whipping cream, very cold
For the Ganache:
1/3 cup heavy cream
1/4 cup semisweet chocolate chips
1o mini Reese's Peanut Butter Cups, roughly chopped
Make the Brownies:
Preheat oven to 350 degrees. Line the bottom of a round 9" cake pan with greased parchment paper. Spray the sides of the pan with cooking spray.
Bring a small pot of water to a boil. Place the chocolate, butter and instant espresso into a non-reactive heat proof bowl. Place bowl w/ ingredients over the boiling water. Stir constantly until the chocolate and butter have completely melted then remove bowl from heat. Cool slightly.
Add the eggs to a mixing bowl. Whisk. Next add the vanilla, salt, sugar and brown sugar to the bowl. Whisk thoroughly. Add the chocolate butter mixture then whisk again. Gently fold in the flour to the brownie batter until just combined. Over mixing will result in tough brownies!
Pour the batter into the prepared cake pan. Place into a preheated 350 degree oven. Bake for 20-25 minutes or until a toothpick inserted 3" from the edge of pan comes out with only a few crumbs. Remove from oven and cool completely on a wire rack, at least 1 hour.
To remove from pan, carefully slide a knife around the edges to loosen. Place a a plate over the brownies then invert the pan. Brownies should easily flip out. Peel off parchement paper.
Make the Mousse:
While the brownies are baking/cooling prepare the mousse.
Place the peanut butter, cream cheese, vanilla and milk into a large mixing bowl. Beat by hand or w/ an electric mixer until smooth and fluffy. Add the powdered sugar. Beat until smooth. Set aside.
Place whipping cream into a separate mixing bowl. Beat until whipped cream holds stiff peaks. This is most easily done using a stand mixer or electric beater but can be done by hand, just be sure that the cream is extremely cold before whipping.
Working in four batches, gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause the whipped cream to deflate so use a light hand! Scrap the mousse into a piping bag w/ a large round tip or into a gallon-sized sealable plastic bag. Place the mousse into the fridge to chill for at least 1 hour before piping.
Assemble the pie
Carefully place the brownie onto the plate you wish to serve/store the pie in.
Remove the mousse from the fridge. Cut about 1/4 inch of the bottom corner off of the sealable plastic bad if you don't have a piping bag. The plastic bag will act as your piping bag. Evenly pipe the mousse over the brownie in large spirling cirles beging on the outside and ending in the middle. Use all of the mousse. With a rubber spatula, smooth out and the top surface of the mousse. Place the brownie and mousse into the refrigerator. Chill for at least 30 minutes before finishing.
Make the Ganache
While the layered brownie and mousse are chilling, make the ganache. Place 1/3 cup whipping cream into a small sauce pan over medium-high heat. Bring to a simmer, stirring frequently. Remove from heat and add the chocolate. Let chocolate and cream sit for about 3 minutes. Whisk until smooth and shiny. Leave at room temperature until ready to finish pie.
Finish the pie:
Remove the pie from the fridge. Sprinkle the chopped Reese's cups evenly over the top of the pie. Drizzle with ganache. This pie must be served chilled or the mousse will deflate. Pie may be stored in the fridge for upto 3 days. It freezes well and can also be eaten straight from the freezer. Enjoy!

Peanut Butter Cheesecake Recipe

2010-12-07T13:31:00.001-08:00

Ingredients:
Crust-
4 ½ cups oreo cookies (crushed)
1 cup roasted peanuts (chopped)
½ cup butter (melted)
Filling-
2lbs cream cheese (softened)
5 eggs (at room temperature)
1 ½ cups firmly packed brown sugar
1 cup smooth peanut butter
½ cup whipping cream
1 teaspoon vanilla extract
12 Reese’s Peanut Butter Cups
Topping-
3 ounces sour cream
½ cup sugar
Cooking Instructions:
Step 1: Put Oreo cookies and peanuts in a food processor and grind. Mix ground Oreo cookies and peanuts with the melted butter. Press the mixture onto the bottom and up the sides of a greased 10” spring form pan to make the crust.

Step 2: To make filling- In a large bowl beat cream cheese with an electric mixer until smooth. Add eggs one at a time and beat after each egg is added. Add sugar, peanut butter and whipping cream. Mix until smooth. Fold in pieces of Reese’s peanut butter cups with a rubber spatula. Pour filling into prepared crust.
Step 3: Place into the oven and bake at 275 degrees for 1 ½ hours or until firm and lightly browned.
Step 4: Combine sour cream and sugar and pour over the cheesecake. Return cheesecake to the oven and bake for 5 minutes. Remove from the oven and allow cheesecake to cool for 1 hour. Place into the refrigerator for at least 4 hours.

Mongolian Chicken Recipe

2010-12-07T13:25:00.000-08:00

Ingredients:
1lb boneless skinless chicken breasts (sliced into thin strips)
½ cup cornstarch (or more, for coating)
2 tablespoons garlic (minced)
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
¼ teaspoon black pepper
Oil (for frying)
Sauce-
¼ cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes (or less, to your taste)

Cooking Instructions:
Step 1: In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
Step 2: Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.

Step 3: Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
Step 4: Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.
(Makes 4 Servings)

Strawberry Cheesecake Recipe

2010-12-07T13:17:00.000-08:00

Ingredients:
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup butter (melted)
2 (10 ounce) packages frozen sweetened strawberries (thawed)
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese (softened)
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
3 eggs

Cooking Instructions:

Step 1: In a medium bowl combine graham cracker crumbs, sugar and butter. Press the mixture onto the bottom of a 9 inch spring form pan. Refrigerate for 30 minutes.
Step 2: In a blender combine strawberries and cornstarch. Cover and blend until smooth. Pour the mixture into a sauce pan and bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup of the strawberry sauce, allow to cool. Cover and refrigerate the remaining sauce before serving.

Step 3: In a large mixing bowl beat cream cheese until light and fluffy. Gradually beat in the sweetened condensed milk. Add lemon juice and mix well. Add eggs one at a time, beating on low speed after each addition. Pour half of the cream cheese mixture over the crust. Drop half of the reserved strawberry mixture over the cream cheese mixture by ½ teaspoonfuls. Carefully spoon the remaining cream cheese mixture on top of that. Drop the remaining strawberry sauce by ½ teaspoonfuls over the top. With a knife cut through the top layer to swirl the strawberry sauce.
Step 4: Place into the oven and bake at 300 degrees for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Refrigerate overnight. Serve the cheesecake with the left over strawberry sauce.

Taco Casserole Recipe

2010-12-07T13:10:00.000-08:00

Ingredients:1lb ground beef
8 ounces macaroni
½ cup onion (chopped)
1 (10.75 ounce) can condense tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup tortilla chips (crushed)
½ cup sour cream
¼ cup green onions
¼ cup sliced black olives
Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Cook pasta in a large pot of boiling water until al dente. Drain and set aside.
Step 2: In a large skillet, cook and stir ground beef and chopped onion over medium heat until browned. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
Step 3: Spoon the beef mixture into a greased 9×13 inch baking dish. Place into the oven and bake for 30-35 minutes. Within the last 10 minutes of cooking remove from the oven and top with crushed tortilla chips, cheese, green onions and black olives. Return to the oven and finish cooking. Serve with sour cream.
(Makes 6 Servings)

Reuben Sandwich Recipe

2010-12-07T13:04:00.000-08:00

Ingredients:
2 tablespoons butter (softened)
8 slices rye bread
8 slices Swiss cheese
3/4lb corned beef brisket (thinly sliced)
1/2lb sauerkraut
Russian dressing
Russian Dressing-
1 cup mayonnaise
3 teaspoons minced onion
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
3 tablespoons chili sauce
1 tablespoon ketchup
Cooking Instructions:

Step 1: To make Russian Dressing- In a small bowl whisk together mayonnaise, onion, horseradish, Worcestershire sauce, parsley, chili sauce and ketchup until smooth. Chill before serving.
Step 2: Butter one side of 4 slices of bread. Place them buttered side down on a sheet of wax paper. Top each with a slice of Swiss cheese; divide half of the corned beef among them. Squeeze out any moisture from the sauerkraut. Divide the sauerkraut among each of the sandwiches. Top the sauerkraut with 1-2 tablespoons of Russian dressing on each sandwich. Add another layer of corned beef and top with another slice of Swiss cheese on each sandwich. Butter the side of the sandwich facing up.
Step 3: Pre-heat a large skillet to medium heat. Cook the sandwiches on one side until golden brown. Use a spatula to flip the sandwiches over and finish cooking on the other side until golden brown. Cut in half and serve.
(Makes 4 Servings)
http://blogchef.net/page/2/

Philly Cheese Steak Sandwich Recipe

2010-12-07T12:59:00.000-08:00

Ingredients:
4 Italian sandwich rolls or Kaiser buns (split in half lengthwise)
1 onion (thinly sliced)
1 green bell pepper (thinly sliced)
½ package fresh sliced mushrooms
1 tablespoon olive oil
1lb rib-eye steak (sliced thinly as possible)
¼ cup water (or more)
Salt and pepper (to taste)
8 Slices Provolone cheese (or cheese whiz, or sliced American cheese)
Cooking Instructions:

Step 1: Add oil to a large sauté pan over medium-heat heat. Add vegetables and sauté until tender. Season vegetables with salt and pepper while cooking if desired. Remove vegetables from the pan and transfer to a large bowl.

Step 2: Add steak to the hot pan. Season steak with salt and pepper. Quickly stir fry steak until browned. Deglaze the pan with water scrapping up any bits of steak stuck to the pan. Simmer until steak is tender.
Step 3: Place split rolls onto a baking sheet, top each evenly with sliced steak, vegetables and 2 slices of cheese. Place under a broiler until cheese has melted.
http://blogchef.net/

Chicken Alfredo Recipe

2010-12-07T12:44:00.000-08:00

Ingredients:6 boneless skinless chicken breast halves (cut into cubes)
6 tablespoons butter (divided)
4 garlic cloves (minced and divided)
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion (diced)
1 (8 oz) package sliced mushrooms (or use sliced canned mushrooms)
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half and half
¾ cup grated parmesan cheese
8 ounces shredded Colby-Monterey jack cheese
3 roma tomatoes (diced)
½ cup sour cream
Cooking Instructions:

Step 1: In a large skillet over medium heat combine chicken, half of the minced garlic cloves, 2 tablespoons of butter, and Italian seasoning. Cook chicken until its no longer pink inside. Remove from the pan and set aside.
Step 2: Cook fettuccini according to package directions.

Step 3: While fettuccini is cooking melt 4 tablespoons of butter in your skillet. Sauté onion, 2 tablespoons of garlic, and mushrooms until the onions are transparent. Stir in the flour, salt and pepper, and cook for a couple minutes. Slowly add the milk, half and half, and stir until it’s creamy and smooth. Stir in the Colby-jack and parmesan cheeses, and stir until cheese is melted. Stir in the chicken mixture, diced tomatoes, and sour cream. Serve over fettuccini.

Turtle Cheesecake Recipe

2010-12-07T12:34:00.000-08:00

Ingredients:
1 ¾ cups chocolate graham cracker crumbs (crushed)
½ cup melted butter (or margarine)
3 (8 oz) packages of softened cream cheese
1 (14 oz) can sweetened condensed milk
½ cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 ½ cups semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup
½ cup pecans (chopped)
¼ cup semi-sweet chocolate morsels

Step 1: Pre-heat the oven to 300 degrees and grease a 9 inch spring form pan. Combine Chocolate graham cracker crumbs and melted butter in a bowl. Press mixture onto the bottom and 1 inch up the side of the spring form pan.
Step 2: In a bowl beat cream cheese and sweetened condensed milk until its smooth. Add sugar, lime juice, eggs, and vanilla extract. Beat together until fully mixed.
Step 3: Microwave chocolate morsels in 10 second intervals until morsels are just melted. Stir 2 cups of cheesecake batter into the melted morsels. Then spoon separate batters alternatively into the crust. Start with the batter without the morsels, then with the morsels, and end with the batter without the morsels.
Step 4: Bake for 1 hour and 15 minutes or until cheesecake is set (when the center moves just slightly). When cheesecake is done, cool completely. After the cheesecake is cooled top with chocolate syrup, caramel syrup, pecans, and chocolate morsels. Enjoy.

Chicken Caesar Salad Recipe

2010-12-07T12:25:00.000-08:00

Ingredients:
2lbs boneless skinless chicken breasts
¾ teaspoon salt
1 tablespoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
1 head romaine lettuce (washed and torn into pieces)
shredded parmesan cheese
Croutons-
2 cups of white bread (torn or cut into pieces)
3 tablespoons virgin olive oil
2 garlic cloves (crushed)
¼ teaspoon salt
Dressing-
2 tablespoons mayonnaise
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 oil packed anchovy (minced)
¼ cup olive oil

Step 1: For the dressing- In a small bowl whisk together mayonnaise, lemon juice, mustard, Worcestershire sauce, and minced anchovy. Then last whisk in olive oil. Refrigerate until needed (whisk once before using).
Step 2: For the croutons- Preheat the oven to 350 degrees. Tear or cut bread into pieces and place in a bowl. In a small bowl mix crushed garlic, olive oil, and salt. Drizzle oil mixture over bread pieces and toss to coat. Lie out bread pieces in a single layer on a baking sheet and bake for 15 minutes turning half way through for even browning. Allow to cool until needed.
Step 3: For the chicken- Between 2 sheets of wax paper pound chicken breasts with a mallet until at an even thickness. Season chicken breasts on both sides with salt, sugar, garlic powder and onion powder. Grill chicken on an outdoor grill or indoor grill pan for 5 minutes on each side of until no longer pink inside. Slice chicken into small strips.
Step 4: To make the salad mix shredded lettuce and chicken bits. Top with croutons, dressing and shredded parmesan cheese.

Sweet and Sour Fish Recipe

2010-12-07T12:18:00.000-08:00

Ingredients:
2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
1 large green pepper (cut into 1” chunks)
1 large tomato (cut into 1” chunks)
1 large onion (cut into 1” chunks)
1 can pineapple chunks (with juice)
Oil (for deep frying)Breading-¼ cup cornstarch
2 cups flour
6 tablespoons vegetable oil
4 teaspoons baking powder
1 teaspoon seasoning salt
1 pinch cayenne pepper
2 cups water
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Cooking Instructions:
Step 1: Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper. A little at a time, add 2 cups of water whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.
Step 2: In a deep frying fry fish pieces in batches for 4 minutes or until golden brown. Drain on paper towels and keep warm in the oven.Step 3: In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.
Step 4: To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened. Add tomatoes and pineapple chunks to the sauce and heat.
Step 5: In a large serving dish mix fish pieces, sauce and green pepper and onions. Serve with white rice.
(Makes 6 Servings)

Crab Puffs Recipe

2010-12-07T12:13:00.000-08:00

Ingredients:
1lb canned crab (or imitation)
½ cup celery (finely chopped)
½ cup onion (finely chopped)
4 hard boiled eggs (finely chopped)
1 tablespoon fresh parsley (minced)
1 ½ cups mayonnaise
2 tablespoons chili sauce
1 cup water
1 stick butter
1 cup flour
4 eggs

Cooking Instructions:

Step 1: In a large bowl combine crab, celery, onion, hard boiled eggs, chili sauce, and parsley. Mix well and refrigerate.
Step 2: To make the puffs – Bring 1 cup of water to a boil, add 1 stick of butter and stir until melted. Slowly add flour, a little at a time until the dough forms a ball. Allow the mixture to cool. In a separate bowl beat 4 eggs thoroughly. Stir beaten eggs into flour mixture, mix well.

Step 3: Preheat the oven to 400 degrees. Grease a baking sheet and drop flour/egg mixture by the teaspoon full onto the baking sheet. Bake for 15-18 minutes. Remove from oven and allow the puffs to cool.
Step 4: Slice each puff in half and fill with the crab mixture.
(Makes 10 servings)

http://blogchef.net/page/21/

French Toast Recipe

2010-12-07T12:08:00.000-08:00

Ingredients:
8 slices thick Texas toast bread
4 eggs
2/3 cup milk
1/3 cup flour
1/3 cup sugar
½ teaspoon vanilla
¼ teaspoon salt
1/8 teaspoon cinnamon (or more if desired)
3 tablespoons butter
powdered sugar

Step 1: In a shallow bowl mix together eggs, milk, flour, sugar, vanilla, salt, and cinnamon.
Step 2: Heat a large skillet or griddle. When the pan is hot add butter.
Step 3: Dip each slice of bread into the egg mixture for 30 seconds on both sides. Let the excess batter drip off and place into the skillet.

Step 4: Cook each slice on for 1 ½-2 minutes on each side or until golden brown on both sides. Repeat adding more butter to the pan if necessary until all slices have been cooked. Dust with powdered sugar.
http://blogchef.net

Strawberry Dress-up

2010-12-06T08:16:00.000-08:00

You will need:

Strawberries – washed and dried thoroughly

Candy melts or good dipping Chocolate – White & Chocolate

Chopped Nuts of any variety – (The picture above is Almonds)

Toasted Coconut

Spread Coconut in shallow pan. Bake at 350 for 7 to 10 minutes until very golden brown.

Stir frequently while baking. Let Cool, and break up slightly with fingers.

Directions:

Prepare the berries by washing and drying them thoroughly. (Wet strawberries do not dip very well!) Line a baking sheet with Parchment paper. In a small bowl, melt candy melts or dipping chocolate in microwave at 30 second intervals, stirring well after each until melted and smooth. Do not over heat, or the chocolate will turn white and lumpy!

Hold the Strawberry by the stem, and dip quickly in and out of the chocolate, leaving part of the red berry showing. Place on tray to set up, or dip soft chocolate into chopped nuts, toasted coconut or other. Dipped Strawberries are also very good in the White chocolate, or you can just drizzle the white chocolate over the top. Pour a bit of the white choc. into a plastic bag, twist the chocolate tightly in the corner of the bag, and snip the tip just barely. You can even dress up the berries Tuxedo Style or make the berry look like the top of a wedding dress. White or Dark Dipped Strawberries are also elegant looking when you dip the tips into the little white pearl sprinkles. So pretty!

http://www.justgetoffyourbuttandbake.com/?p=2002

Homemade Caramel Corn

2010-12-06T07:09:00.000-08:00

12 cups popped popcorn (about 1/2 cup kernels)
1 cup peanuts (optional)
1 cup brown sugar
1/4 cup light corn syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon (optional)

Pre-heat oven to 250 degrees. Place popcorn and nuts (if using) in a large bowl, set aside. Add corn syrup and brown sugar to a small bowl. Chop butter into small chunks and add to bowl with corn syrup and sugar. Microwave for 30 seconds and then stir. Microwave for 2 more minutes and stir. Return to microwave for another 2 minutes. Stir to combine. The mixture should be hot and bubbly. Add in vanilla, baking soda, and cinnamon (if using). The mixture will get a bit foamy. Stir and then pour over the large bowl of popcorn. Mix well to coat popcorn. If you want your caramel corn very chewy, go ahead and eat it now. Otherwise, pour caramel corn onto a foil or parchment paper lined baking sheet in a single layer. Bake for 5 minutes, stir and taste. Keep baking and stirring every 5 minutes (up to 20 minutes of baking) until you get it as crunchy as you want. It will harden up a bit as it cools. Break apart and devour!
http://www.getoffyourbuttandbake.com/2009/10/cinnabun-popcorn-warning-addicting.html

Watermelon Limeade

2010-12-06T06:06:00.000-08:00

Yields about 6-8 small glasses
Print this recipe!
1 1/2 cups of water
1/2 cup of sugar
1/4 tsp of lime zest
1 cup of lime juice (from 7 limes)
1 (3-pound) watermelon, trimmed and cubed (I used a quarter of a 12-pound watermelon)
2 sprigs of rosemary (optional)
Place 1/2 cup of sugar, 1/2 cup of water, and lime zest in a small saucepan over medium-low heat. Stir mixture until the sugar is dissolved. Take off heat and add to lime juice and stir.
Grab a colander or sieve and line it with a cheesecloth. Then place it over a medium or large bowl. Dump the lime juice/sugar mixture through the cheesecloth to catch any lime zest.
Purée watermelon cubes in a blender or food processor with 1/2 cup of water. Dump the puree into the cheesecloth and let it drain for 10 minutes.
When all of the watermelon purée has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid. Add remaining 1/2 cup of water and mix well. Add 2 sprigs of rosemary and cover bowl. Refrigerate for 2 hours to chill.
Serve with lime and rosemary garnish.
http://www.acozykitchen.com/watermelon-limeade/

Cafe Au Lait Pudding

2010-12-06T06:00:00.000-08:00

2 cups whole milk
2 tablespoons instant coffee granules
1 teaspoon of Dutch processed cocoa powder
2 tablespoons plus 2 teaspoon cornstarch
1/4 cup plus 2 tablespoon sugar, divided
1/2 cup heavy cream
1 teaspoon pure vanilla extract, divided
Cinnamon for sprinkling
Do a little prep action by making your ice bath first. Grab two metal or glass bowls, one slightly smaller than the other. Fill the larger bowl with ice and a bit of water and place the smaller bowl inside it.
Whisk together milk, coffee granules, cocoa powder, 1/2 teaspoon of vanilla extract, cornstarch, 1/4 cup sugar (or 1/2 cup of sugar–your choice), and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, whisking constantly.
Adrianna Note: Be sure to scrap the corners of the pot with your whisk to ensure all the cornstarch is properly combined.
Transfer the pudding to the smaller bowl in your ice bath so it can cool, stirring often, about 10 minutes. If there are lumps in the pudding, simply run it through a sieve or strainer. Then pour the pudding into cups or ramekins and chill for 20 minutes. Since I really despise any skin on my pudding, I placed a piece of Saran wrap on the surface to stop that from happening. If you’re a freak and love it, then by all means keep it uncovered.
While the pudding is chilling, beat cream with 1/2 teaspoon of vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.
If you keep the pudding in the fridge overnight or even for a few hours, I’d take it out of the fridge 15 minutes before serving. I found the consistency was the best when it wasn’t super cold. Enjoy!
http://www.acozykitchen.com/cafe-au-lait-pudding/#more-4436

Homemade Corn Dogs

2010-12-06T05:53:00.000-08:00

Yields enough batter for 4-6 corn dogs
Print this recipe!
I fried these up in my cast iron skillet so I had to cut my skewers so the entire hot dog would fit in the pan. A lot of people say using chopsticks is the way to go since they’re a bit thicker and sturdier. If you’re using a big deep fryer, I’d recommend using those for sure.
2/3 cups of all-purpose flour
1/2 cup of yellow corn meal
1 tablespoon of baking powder
1 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of cayenne
1 egg
3/4 cup of whole milk
4 hot dogs or veggie dogs
4 tablespoons of cornstarch (for dredging)
4 skewers (cut to a 6 inch length)
Grab a pair of tongs and line a baking sheet with paper towels. (For the corn dogs after frying.)
Pour your oil in a cast iron skillet, dutch oven, or deep fryer. Heat over medium-high heat until your thermometer reads 375F (Note: My thermometer broke (long story) so I eyeballed this. Obviously, this isn’t the way to go but I just tested the oil by putting a drop of the batter in. When it rose to the top, I knew it was ready).
In a medium mixing bowl, whisk together the flour, yellow corn meal, baking powder, salt, baking soda and cayenne. In a large bowl whisk the one egg and whole milk. Then add the dry ingredients to the wet ingredients all at once, mixing until just combined. The mixture will look a lot like pancake mix. Don’t over-mix and let it rest for 10 minutes. Note: I found it easiest to transfer the mixture to a skinnier cup. It made it much easier to dip in the batter.
While your batter is resting, lay your cornstarch on a baking sheet or big plate. Place each hot dog on a skewer and roll in the cornstarch, being sure to pat off any excess. Then quickly dip the hot dog in and out of the batter. Immediately place the corn dog in the hot oil. Be careful! The oil will be hot and may splash back at you. Cook until the coating is golden brown, 4-5 minutes. Remove with tongs and place on paper towels for draining. Serve with ketchup and mustard.
http://www.acozykitchen.com/homemade-corn-dogs/

Mississippi Mud Cake

2010-12-06T02:01:00.000-08:00

What You’ll Need:

2 Cups Sugar
1/2 Teaspoon Salt
2 Cups All Purpose Flour
1 Stick Unsalted Butter (We Know How Paula LOVES Butter LOL)
1/2 Cup Vegetable Oil
1/2 Cup Cocoa
1/4 Cup Water
2 Eggs
1 Teaspoon Baking Soda
1/2 Cup Buttermilk
2 Teaspoons Vanilla Extract
1 Bag Mini Marshmallows

Icing:

1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners’ sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Triple Chocolate Mousse

2010-12-06T01:44:00.000-08:00

Yield: 9

Ingredients

Bittersweet Chocolate Mousse

6 ounces bittersweet chocolate, chopped
1/2 teaspoon gelatin powder
1/2 cup milk
1 1/4 cups whipping cream

Milk Chocolate Mousse

10 ounces milk chocolate, chopped
1/2 teaspoon gelatin powder
1/2 cup milk
1 cup whipping cream

White Chocolate Mousse

12 ounces white chocolate, chopped
1/2 teaspoon gelatin powder
1/2 cup milk
1 cup whipping cream

Dacquoise Crunch Garnish

2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla extract
2 tablespoons ground hazelnuts
1/4 teaspoon cornstarch

Directions

To Assemble

TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

Chocolate banana cream pie with peanut-butter graham crust

2010-12-06T01:34:00.000-08:00

serving: 382 calories, 14 g total fat (5 g saturated fat), 14 g protein, 53 g carbohydrate, 3.2 g fibre, 75 mg cholesterol, 397 mg sodium.

Yield: 8

Ingredients

Crust

1 1/2 cups graham crumbs
1/3 cup light peanut butter
1 egg white (save yolk!)

Filling

1 can (380 mL) evaporated 2% milk
1 envelope Knox unflavoured gelatine
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1 1/2 cups light (5%) cream
1 egg
1 teaspoon vanilla
1 ounce dark or semi-sweet chocolate
3 medium ripe (but not black!) bananas, sliced
Light whipped topping for garnish (optional)
More banana slices for garnish (optional)
1 ounce dark or semi-sweet chocolate, melted, for drizzling on top

Directions

Crust

Place crumbs, peanut butter, and egg white in the bowl of a mini food processor and pulse on and off until well blended. Spray a 9-inch, deep-dish pie plate with cooking spray. Press crumb mixture evenly over bottom and part-way up sides of pie plate. Bake at 350ºF for 10 to 12 minutes, until edges turn golden and crust feels dry to touch. Set aside and let cool.

Filling

Pour ¼ cup evaporated milk into a small, shallow bowl and sprinkle gelatine over top to soften. Set bowl aside.
Combine brown sugar, cocoa powder, and cornstarch in a medium, non-stick saucepan. Whisk in remaining evaporated milk and cream. Cook and continue whisking over medium heat until mixture is bubbly and has thickened. Don't rush it by cranking up the heat. You will burn the pudding. Remove from heat but leave burner on. Reduce heat to low.
In a medium bowl, whisk egg and reserved egg yolk (from crust) until lightly beaten. Add 1 cup hot pudding mixture to beaten eggs and whisk quickly until well blended. Pour egg mixture into pot with remaining pudding and return to heat. Add gelatine mixture and 1 ounce chocolate. Cook and stir for 1 more minute, whisking constantly, until chocolate is completely melted.
Remove pudding from heat. Stir in vanilla. Let cool to room temperature (press plastic wrap over surface of pudding to prevent a skin from forming). Transferring the pudding to a metal bowl and refrigerating it will speed up the process.
To assemble pie, layer sliced bananas over cooled pie crust. Spoon pudding evenly over bananas and spread to edges. Cover with plastic wrap and refrigerate for 8 hours (or overnight) so filling can "set". Yes, this is a long time to wait!
To serve pie, slice into 8 wedges and garnish individual pieces with a dollop of light whipped topping. Place one banana slice on whipped topping. Drizzle with melted chocolate. Enjoy!

Euro Pane's lemon squares

2010-12-06T00:47:00.000-08:00

Servings: 24

Note: Adapted from Euro Pane.

Crust

2 cups (8.5 ounces) flour

2/3 cup powdered sugar, sifted

1 cup (2 sticks) chilled butter, cubed

1. Heat the oven to 350 degrees. In the bowl of a stand mixer using the paddle attachment, or in a large bowl by hand, mix together the flour, powdered sugar and butter until they come together to form a dough.

2. Press the dough into a greased 9-inch-by-13-inch baking dish. Bake the crust until golden-brown, about 20 minutes. Remove and cool. Reduce the oven temperature to 300 degrees to bake the bars.

Filling and final assembly

8 eggs

3 cups sugar

1 1/4 cups lemon juice (from 12 to 13 lemons)

1/2 cup (2.1 ounces) flour

Prepared crust

Powdered sugar for dusting

1. In a large bowl, whisk together the eggs, sugar, lemon juice and flour. Pour the filling into the prepared crust.

2. Place the dish in the center of the oven and bake at 300 degrees until the custard is set, about 40 minutes. Cool to room temperature, then dust with a light coating of powdered sugar before serving.

Each lemon square: 253 calories; 4 grams protein; 40 grams carbohydrates; 0 fiber; 9 grams fat; 5 grams saturated fat; 91 mg. cholesterol; 25 mg. sodium.

Cucumber-ginger agua fresca

2010-12-06T00:45:00.000-08:00

Total time: 10 minutes

Servings: 1

Note: Adapted from Akasha. This recipe requires a ginger mix, Elixir G, for the recipe. Elixir G can be found online and at some cooking supply and liquor stores, including Surfas in Culver City, Wally's Wines & Spirits in Los Angeles, John & Pete's Fine Wines & Spirits in West Hollywood, Market Gourmet in Venice, Hi-Time Wine Cellars in Costa Mesa and Lazy Acres Market in Santa Barbara; call first for availability.

3 ounces freshly-squeezed or bottled pineapple juice (from approximately one-fourth peeled, blended and strained pineapple)

3 ounces freshly squeezed cucumber juice (from approximately 1/2 diced, blended and strained large cucumber)

3 ounces seltzer water or club soda

1/2 ounce ginger elixir, more to taste

Cucumber or pineapple slice, for garnish

Fill a tall glass with ice. Add the pineapple and cucumber juice. Top with seltzer and ginger elixir. Stir gently and serve, garnished with a cucumber or pineapple slice.

Each serving: 50 calories; 0 grams protein; 12 grams carbohydrates; 0 fiber; 0 fat; 0 mg. cholesterol; 2 mg. sodium.

Boudin Bakery's brownies

2010-12-06T00:43:00.001-08:00

Total time: About 1 hour

Servings: 24

Note: Adapted from Boudin Bakery.

1 cup (2 sticks) butter, plus extra for greasing the dish.

8 ounces bittersweet chocolate

5 eggs

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

1 1/2 cups (6.38 ounces) flour

2 1/2 cups toasted, chopped pecans or walnuts

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Each serving: 336 calories; 4 grams protein; 38 grams carbohydrates; 2 grams fiber; 21 grams fat; 8 grams saturated fat; 64 mg. cholesterol; 113 mg. sodium.

Riva's carrot cake

2010-12-06T00:40:00.000-08:00

Servings: 12 to 16

Note: Adapted from Riva. This makes 1 (8-inch) 2-layer cake.

Cake

4 eggs

2 cups (14 ounces) sugar, divided

3/4 cup vegetable oil

Scant 2 cups (9 ounces) bread flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 pound carrots, peeled and grated

1/3 cup dried currants or raisins

1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.

2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand-held mixer, whip the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.

3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.

4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and the remaining 1 cup sugar.

5. Using a whisk, add half of the egg mixture to the dry ingredients, gently whisking just to combine. Add the remaining egg mixture and whisk just to combine. Be careful not to overmix or the cake will not rise properly. Gently fold the carrots and currants into the batter with a spatula just until incorporated.

6. Divide the batter evenly between the two pans. Bake the cakes on the same rack in the center of the oven just until set, 30 to 40 minutes, rotating halfway through for even cooking. A toothpick inserted will come out clean when the cakes are done. Remove the pans to a rack until cool before unmolding. While the cakes are cooling, make the cream cheese frosting.

Cream cheese frosting and final assembly

1 cup (2 sticks) cold butter, cubed

1 pound cream cheese, cubed

5 cups (1 pound, 4 ounces) powdered sugar, sifted

1 teaspoon vanilla extract, optional

Prepared cake

1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand-held mixer, cream the butter until light and smooth, 3 to 5 minutes.

2. Add the cream cheese and continue mixing until smooth. Scrape the sides of the bowl often to make sure the contents are completely combined.

3. Mix in the powdered sugar and vanilla if using. Add the sugar in three stages, mixing and scraping the sides of the bowl with each addition until the frosting is smooth.

4. Frost the cake then chill slightly to allow the frosting to thicken before serving.

Each of 16 servings: 619 calories; 6 grams protein; 78 grams carbohydrates; 1 gram fiber; 33 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 248 mg. sodium.

Julienne's graham cracker chewy bars

2010-12-06T00:34:00.001-08:00

Servings: 24 bars

Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."

Crust

3 cups graham cracker crumbs

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

1/4 cup sugar

2 tablespoons flour

1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly

2 1/2 cups brown sugar

4 extra-large eggs

2/3 cup graham cracker crumbs

1 tablespoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pecans, chopped

1 prepared crust

Powdered sugar, if desired

1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

BLD's hot fudge brownie sundae

2010-12-06T00:31:00.000-08:00

Servings: 12
Note: Adapted from BLD. An ice cream maker is needed.

Coffee ice cream

1 1/3 cups sugar
2 cups half-and-half
1 1/3 cups cream
Heaping 1/4 teaspoon salt
1/2 cup whole coffee beans
12 egg yolks
1/4 cup plus 2 tablespoons brewed espresso, cooled

1. In a large, heavy-bottom saucepan, combine the sugar, half-and-half, cream, salt and coffee beans. Bring to a simmer over high heat, stirring to make sure the sugar is completely dissolved in the liquid. Remove from heat and steep for 1 hour.

2. Whisk together the egg yolks in a medium bowl. Bring the cream mixture back to a simmer over medium heat. Whisk one cup of the cream mixture into the yolks to temper them, then pour the yolks into the pan with the cream. Stirring constantly, cook the custard until it thickens enough to coat the back of a wooden spoon, 1 to 2 minutes. Be careful not to overcook the mixture or the eggs will scramble.

3. Strain the custard into a bowl set over an ice bath (this stops the cooking immediately; otherwise, the eggs might still scramble). Stir the mixture until it is cold, then stir in the espresso. Cover and chill the mixture, preferably overnight.

4. Freeze the custard according to your ice cream maker's instructions. Cover and freeze the fresh ice cream for at least 4 hours to allow it to harden before serving. This makes about 1 1/2 quarts ice cream.

Fudge brownies

1 1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1 1/2 teaspoons ground espresso
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups flour

1. Heat the oven to 325 degrees.

2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.

3. In a medium bowl, whisk together the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.

4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 35 to 45 minutes. Remove the brownies and cool the pan on a rack to room temperature.

5. Cover the brownies and chill overnight. Remove the brownies several hours before serving and allow to come to room temperature. Cut the brownies into 12 squares.

Hot fudge sauce and assembly

5 tablespoons butter
9 ounces bittersweet chocolate, chopped
1/2 cup cream
1/2 cup sugar
1/2 cup corn syrup
2 tablespoons vanilla
2 tablespoons whiskey, such as Jack Daniel's

Fudge brownies

Coffee ice cream

1. Combine the butter and chocolate in a medium bowl set over a pot of simmering water. Gently melt, stirring frequently, until combined. Remove from heat.

2. While the butter and chocolate melt, combine the cream, sugar and corn syrup in a small saucepan. Bring to a boil over high heat, stirring to combine. Remove from heat and stir the cream mixture into the melted chocolate.

3. Place the melted-chocolate bowl back over the pot of simmering water and cook, stirring constantly, until the mixture becomes thick and shiny, 3 to 5 minutes. Remove from heat. Stir in the vanilla and whiskey. Use immediately or chill. This makes 2 1/2 cups sauce.

4. To serve, warm the brownies in a 325-degree oven until soft and warm. Place each brownie in the center of a dessert bowl and top with a scoop of coffee ice cream. Drizzle the hot fudge over the ice cream and into the bottom of bowl.

Each serving: 1,198 calories; 12 grams protein; 142 grams carbohydrates; 4 grams fiber; 71 grams fat; 41 grams saturated fat; 430 mg. cholesterol; 187 mg. sodium.

Orange dinner rolls

2010-12-06T00:28:00.000-08:00

Orange dinner rolls
Servings: Makes 2 dozen rolls
Note: Adapted from Morrison's Rogue River Lodge.

Dough

1 cup lukewarm water
1 packet active-dry yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 1/2 tablespoons plus 1/3 cup sugar, divided
2 1/2 tablespoons shortening, at room temperature
1 egg, at room temperature
1 teaspoon salt
3 tablespoons softened butter
3/4 teaspoon finely grated orange zest

1. In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.

2. While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl.

3. With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt.

4. Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky.

5. Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.

6. In a small bowl, combine the remaining one-third cup sugar with the orange zest.

7. Brush the dough with the softened butter, then sprinkle over the orange sugar mixture.

8. Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing.

9. Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size.

10. Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking.

11. Cool the rolls slightly, then unmold. Serve warm.

Each roll: 126 calories; 2 grams protein; 22 grams carbohydrates; 1 gram fiber; 3 grams fat; 1 gram saturated fat; 13 mg. cholesterol; 10 grams sugar; 101 mg. sodium.

Curried chickpeas from Joan's on Third

2010-12-06T00:20:00.000-08:00

Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4
Note: Adapted from Joan's on Third

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.

Canter's chocolate cheesecake

2010-12-06T00:16:00.000-08:00

Servings: 8

Note: Adapted from Grace Bauer's "Los Angeles Classic Desserts." The recipe works best with mini chocolate chips, though standard-size chocolate chips can be substituted.

Graham cracker crust

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

In a large bowl, combine the graham cracker crumbs and sugar. Stir in the butter until fully incorporated. Firmly press the mixture into the bottom of a greased 8-inch square baking dish.

Cheesecake filling and final assembly

12 ounces (1 1/2 boxes) cream cheese

1/2 cup sugar

1/2 teaspoon vanilla extract

1 teaspoon lemon zest, from about 1/2 lemon

2 eggs

1 cup sour cream (about 8 ounces)

Pressed graham cracker crust in pan

1 cup mini chocolate chips

1. Heat the oven to 300 degrees.

2. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Beat in the sugar, vanilla and lemon zest until fully combined. Beat in the eggs, one at a time, then fold in the sour cream until blended. This makes about 3 1/2 cups filling.

3. Pour the mixture over the pressed graham cracker crust in the dish, and sprinkle the chocolate chips over the top. Bake the cheesecake until it is set and jiggles slightly when tapped (as with gelatin), about 45 to 55 minutes. Turn off the oven, leaving the cheesecake in the oven to cool. Remove the cooled cake and refrigerate overnight before serving.

Each serving: 596 calories; 9 grams protein; 48 grams carbohydrates; 2 grams fiber; 43 grams fat; 24 grams saturated fat; 200 mg. cholesterol; 39 grams sugar; 309 mg. sodium.

French toast with orange compote

2010-12-06T00:08:00.000-08:00

Mascarpone-stuffed French toast with orange compote
Servings: 6 to 9
Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote

3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch

1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 1 1/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

French toast and assembly

About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)

1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying

Orange compote, warmed

1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 2 or 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Each of 9 servings: 538 calories; 13 grams protein; 54 grams carbohydrates; 2 grams fiber; 31 grams fat; 15 grams saturated fat; 212 mg. cholesterol; 29 grams sugar; 425 mg. sodium

Pizzeria Mozza's chicken liver pate

2010-12-06T00:05:00.000-08:00

Servings: 16 crostini

Note: Adapted from Pizzeria Mozza. At Mozza, the pate is served as bruschetta over crostini (toasted bread brushed with a little olive oil and rubbed with garlic cloves) and topped with guanciale; they also recommend serving it topped with pancetta or a sprig of parsley.

1 pound chicken livers
Coarse salt and finely ground pepper
3/4 cup best-quality olive oil, divided, more as needed
2 ounces pancetta, chopped
2 garlic cloves, finely chopped
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped shallots
2 tablespoons capers (preferably salt-packed), rinsed and drained
1 lemon, zest finely grated, and 1 tablespoon juice
16 slices toasted bread

1. Heat the oven to 325 degrees.

2. Clean the livers: Use a small knife to remove the connective veins from the chicken livers and discard the veins. Line a large plate with paper towels. Place the chicken livers on the paper towels and pat them with a wad of paper towels to get out the excess moisture. Season the livers very generously with salt and pepper, gently massaging in the seasoning with your hands.

3. In a large saute pan heated over high heat until it is almost smoking, add one-fourth cup olive oil. One by one, add the chicken livers. Adding one at a time prevents the pan from cooling too much, and it ensures you will have room for all of the livers because they shrink immediately when they hit the pan, allowing more to fit. Cook the livers until they're a deep brown, about 2 minutes on each side.

4. Add the pancetta to the pan with the livers, reduce the heat to low, and continue to cook until the pancetta fat is rendered, 1 to 2 minutes. Stir in the garlic and cook until aromatic, about 1 minute.

5. Stir in the brandy, shaking the pan to deglaze, and cook the brandy for about 30 seconds. Remove the pan from heat.

6. Dump the contents of the pan onto a large cutting board, making sure to get all the flavorful bits from the bottom of the pan. Pile the parsley, shallots, capers and lemon zest on top of the chicken livers and drizzle over it the lemon juice and one-fourth cup oil.

7. Chop everything together coarsely with a large knife. Drizzle over another one-fourth cup olive oil and continue to chop, regathering the ingredients into a mound from time to time. Continue to chop until the livers are the consistency of coarse paste, almost pureed but with more texture. Add additional olive oil as needed; the livers should be moist and glistening but not so loose the pate won't stand up.

8. Serve immediately, or cover and refrigerate before using. The pate can be made up to a couple of days in advance; bring to room temperature before serving. This makes about 2 cups pate.

Each serving: 243 calories; 8 grams protein; 15 grams carbohydrates; 1 gram fiber; 16 grams fat; 3 grams saturated fat; 100 mg. cholesterol; 0 sugar; 539 mg. sodium

Jello

2010-12-04T22:45:00.000-08:00

Glass Block Holiday Jello

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.
http://www.ourbestbites.com/2010/12/glass-block-holiday-jello-festive.html

Award-Winning Chocolate Cake

2010-12-04T09:30:00.000-08:00

Mocha Pudding Cake

2010-12-04T09:25:00.000-08:00

Mocha Pudding Cake
(adapted from Baking Bites)
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup cocoa powder, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 tbsp vegetable oil
2/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups hot coffee

Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa powder, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Add in milk and oil, and stir with the fork until batter is uniform and no patches of dry ingredients remain.
Sprinkle brown sugar and remaining 1/4 cup cocoa powder evenly over batter. Add vanilla to the hot coffee and pour over everything. Do not mix.
Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for about 10 minutes before serving. Serve with ice cream or whipped cream, as desired.
Leftovers, if you have them, can be stored in the fridge. Reheat before serving.
Serves 6

Chocolate-Covered Cheesecake Bites

2010-12-04T07:54:00.000-08:00

Servings: 48 bites

Ingredients

Crust
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon grated orange peel
1/4 cup sour cream
1/2 teaspoon vanilla
2 eggs
Coating
24 oz semisweet chocolate, chopped
3 tablespoons shortening

Directions

1Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
2In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
3Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
4Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
5In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
6Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
7Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

Fudge Pudding Cake

2010-12-04T06:49:00.000-08:00

1 Cup flour

2 tsp baking powder
1/4 tsp salt

3/4 Cup granulated sugar
2 Tbl cocoa powder

1/2 Cup milk

2 Tbl vegetable oil

1 Cup chopped nuts (optional)

1 Cup brown sugar

1/4 Cup cocoa powder

1 3/4 Cup HOT water

Using a fork or whisk, combine first 5 ingredients in a round casserole baking dish. Then stir in milk, oil & nuts to make a batter. In a separate small bowl, combine the brown sugar and cocoa, sprinkle over batter. Pour the hot water over all (do not stir!). Bake 350' for 30-40 minutes. Serve warm or cold.

Chocolate Pudding Cake

2010-12-04T06:47:00.000-08:00

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 cup milk
2 tablespoons butter, melted
1 tsp vanilla
1 cup brown sugar
1/4 cup unsweetened cocoa powder
2 cups hot water

Preheat oven to 325 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa.
Stir in the milk, melted butter & vanilla. Spread evenly into the prepared pan.
In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan.
Pour the hot water over the entire pan of batter.
Bake for 40 minutes in the preheated oven.
The cake is done when the cake part is on top and the bottom is of a pudding consistency.

Warm Chocolate Pudding Cakes with Caramel Sauce

2010-12-04T06:32:00.000-08:00

Serves 4

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce, for serving
Whipped cream, for serving

Directions

Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
In a medium saucepan, heat 1 cup over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.

Helpful Hint

For the best texture, don't overbake them. Lightly coating the ramekins with sugar helps the cakes rise as they bake and makes them easy to unmold before serving, if you like.

Caramel Sauce

Makes 2 cups

1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

Directions

In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
Whisk in heavy cream.
Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

Read more at Marthastewart.com: Caramel Sauce - Martha Stewart Recipes

Read more at Marthastewart.com: Warm Chocolate Pudding Cakes with Caramel Sauce - Martha Stewart Recipes

Vegan Chocolate Pudding Cake

2010-12-04T04:23:00.000-08:00

2 c flour
4 T apple sauce
1 c water
1/4 t salt
1 & 1/3 c sugar
2 t vanilla
4 T cocoa
4 t baking powder
1 & 1/3 c brown sugar
1/2 c cocoa
3 & 1/2 c hot water

Mix the first eight ingredients together, mixture will be thick. Spread the thick batter into a 13X9 rectangular baking pan. Mix the brown sugar and 1/4 c cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface of the cake. I know it looks weird, but it totally works!

Bake at 350 for about 45 or 50 minutes. You might want to put the baking dish on a cookie sheet, in case some of the pudding mixture spills over the sides. The magic of this cake is that as it bakes, the brown sugar/cocoa topping mixes with the water and sinks through the cake to form a pudding layer at the bottom.

I like to let the cake cool for at least 30 minutes and served warm, or chill it and serve cold.

Oreo Crusted-Chocolate-Peanut Butter Rice Krispie Treats

2010-12-04T04:10:00.000-08:00

6 tablespoons butter, divided use
2 cups mini-marshmallows
1 cup semi-sweet chocolate chips, melted, divided use
3 cups crisp rice cereal
2 tablespoons whole milk or cream
1 1/4 cups peanut butter chips
2 tablespoons finely chopped salted peanuts
14 Oreo cookies, finely ground

Butter an 8x8-inch baking dish.

Melt 2 tablespoons butter in a large pot over medium heat; whisk in marshmallows until melted. Take pot off the stove and stir in 1/2 cup melted chocolate chips and cereal until combined; evenly spread into prepared baking dish.

Melt 2 tablespoons butter in a small saucepan over medium heat; whisk in milk and bring to a boil. Turn heat off and stir in peanut butter chips until melted and combined; spread evenly over rice crispy layer. Sprinkle with peanuts. Chill or freeze until set before slicing into 12 bars.

To make the crust for the treats (optional), dip bottom of treat into additional 1/2 cup melted chocolate then dip into a bowl with Oreo cookie crumbs. Chill or freeze, crumb side up, until set.

Makes 12 bars

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2009-01-26T18%3A04%3A00-06%3A00&max-results=20

Peanut Butter Rice Krispie Treat Pops

2010-12-04T04:05:00.001-08:00

2 tablespoons butter
1/4 cup creamy peanut butter
1 cup peanut butter chips
3 cups mini marshmallows
4 cups crisp rice cereal
3 tablespoons semi-sweet chocolate chips

Melt butter in a large pot over medium heat. Stir in peanut butter until melted; stir in peanut butter chips until melted. Stir in marshmallows until melted and combined. Stir in cereal until combined. Shape mixture into 24 balls and place a skewer through the center of them. Melt the semi-sweet chocolate in the microwave, with a little pinch of shortening, and then drizzle over the balls.

Makes 24 pops

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2009-03-11T14%3A00%3A00-05%3A00&max-results=20

Thunder Cake

2010-12-04T04:01:00.000-08:00

3 large eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup oil
1/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup pureed tomatoes

Ganache
1/2 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
1 tablespoon corn syrup
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.

In a medium bowl, using a mixer on high speed, beat the egg whites (reserving the yolks) until stiff peaks form, about 2 minutes; set aside.

In an additional medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in yolks, vanilla and tomato until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 2 minutes; fold in egg whites until combined.

Divide batter into cake pans. Bake 33-37 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 12 minutes; run a knife around outside edges and invert onto wire racks to cool completely.

To make the ganache, heat cream in s small saucepan over medium-low heat, and bring to a simmer. Reduce heat to low and whisk in chocolate until melted; whisk in butter, corn syrup and vanilla until combined. Pour and spread ganache over cooled cake layers.

Makes 10-12 servings

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2009-08-31T03%3A41%3A00-05%3A00&max-results=20

Chocolate Chip Cookie Dough Ice Cream Cake

2010-12-04T03:57:00.000-08:00

Chocolate Chip Cookie Layer
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate

Chocolate Cake Layer
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon1 baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup yogurt or sour cream

1 quart chocolate chip cookie dough ice cream, softened

Ganache
1/2 cup heavy whipping cream
4 ounces coarsely chopped bittersweet or semisweet chocolate
2 teaspoons corn syrup
1/2 teaspoon vanilla extract

To make the chocolate chip cookie layers, melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 4-5 minutes. Set aside.

In a medium sized mixing bowl, sift together flour, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat browned butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate with a wooden spoon until combined. Chill dough in the refrigerator, lightly covered, for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)

Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.

To make the chocolate cake layers, in a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in egg, vanilla and yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 1-2 minutes.

Divide batter into cake pans. Bake 15-20 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 10 minutes; run a knife around outside edges and invert onto wire racks to cool completely.

Increase oven temperature to 375 degrees F. Butter the cake pans again, and line with parchment or waxed paper circles; butter paper.

Divide cookie dough and pat evenly into pans. Bake for 15-20 minutes or until golden brown. Cool completely in pan before running a knife around outer edges and lifting out paper-lined cookies; remove paper.

Spread the ice cream evenly between cookie and cake layers; freeze for 10 minutes before covering with ganache. Meanwhile, to make the ganache, bring cream to a simmer in a small saucepan over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Cool to a good consistency before pouring over ice cream cake.

Makes 12 servings

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2009-11-10T00%3A10%3A00-06%3A00&max-results=20

Chocolate-Peanut Butter-Marbled Banana Bread

2010-12-04T03:53:00.000-08:00

2 1/3 cups all-purpose flour
1 teaspoon bakind powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semi or dark chocolate chips
1/3 cup peanut butter chips
2 medium bananas, mashed
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Butter and flour a 9-inch loaf pan.

In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined. In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined - about 2 minutes.

Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined. Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.

Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.

Makes 6-8 servings

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2009-12-29T09%3A00%3A00-06%3A00&max-results=20

S'mores Cheesecake Bars

2010-12-04T03:50:00.001-08:00

1 cup graham cracker crumbs
1 tablespoon granulated sugar
3 1/2 tablespoons unsalted butter, melted

8 ounces cream cheese, softened
1/2 cup marshmallow cream
2 teaspoons unsweetened cocoa powder
3/4 teaspoon vanilla extract
2 large eggs
4 ounces milk chocolate, melted
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.

In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until well combined; pat into bottom of baking dish. Bake for 10-12 minutes or until golden brown.

In a medium bowl, using a mixer on medium speed, beat together cream cheese and marshmallow cream until fluffy - about 1 minute. Beat in cocoa powder, vanilla and eggs until combined - about 1 minute. Stir in melted chocolate until combined. Pour filling over crust, and bake for 25-30 minutes or until set, and no longer wobbly. Remove from oven.

Preheat oven broiler. Evenly top cheesecake with mini marshmallows. Broil for a few seconds until marshmallows start to brown. Cool on a wire rack (drizzle with additional melted chocolate, if desired). Place in the refrigerator or freezer until well chilled - about an hour or two. Lift out foil from dish and slice cheesecake into bars.

Makes 12 big bars

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2009-12-29T09%3A00%3A00-06%3A00&max-results=20

S'mores Crème Brûlée

2010-12-04T03:49:00.000-08:00

2 cups heavy cream
2/3 cup semisweet or milk chocolate chips
3 tablespoons granulated sugar
6 large egg yolks
1 teaspoon vanilla extract
1/4 cup graham cracker crumbs
1 cup mini marshmallows

Preheat oven to 300 degrees F. Place 6 ramekins in a baking dish. Fill the baking dish with hot water, until it comes halfway up the sides of the ramekins.

Heat cream, chocolate and sugar, in a large saucepan, over medium heat, whisking frequently, until chocolate is melted. Whisk yolks and vanilla together in a medium mixing bowl until combined. Gradually whisk hot cream into eggs, until combined.

Divide mixture into ramekins. Bake for 50-55 minutes or until custard barely wobbles. Remove from oven, remove ramekins from water and cool five minutes.

Preheat oven broiler. Sprinkle tops of custards evenly with graham cracker crumbs, followed by mini marshmallows. Broil custards a few seconds until marshmallows brown. Cool for 30 minutes before placing in the refrigerator until chilled completely - about 1-2 hours.

Makes 6 servings

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2010-02-19T02%3A24%3A00-06%3A00&max-results=20

Pretzel M&M Brownies

2010-12-04T01:31:00.000-08:00

Pretzel M&M Brownies

2/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large egg yolks
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup chocolate chips
2/3 cup coarsely chopped pretzel M&M's, divided

Glaze
2 tablespoons unsalted butter, softened
2/3 cup confectioners' sugar
2 1/2 tablespoons unsweetened cocoa powder
1 tablespoon milk
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F. Line an 8x11-inch baking dish foil; coat foil with cooking spray or butter.

To make the brownies, in a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In a large bowl, using a mixer on high speed, beat egg yolks and sugar for 3 minutes, until light yellow and fluffy. Beat in melted butter and vanilla for 1 additional minute. Reduce mixer speed to low and beat in flour mixture until well combined - about 1 minute. Stir in chocolate chips and 1/3 cup chopped pretzels M&M's until combined. Spread batter evenly into prepared dish.

Bake 15-16 minutes or until well risen and set. Remove dish from oven and cool on a wire rack for 10 minutes.

Meanwhile, prepare the glaze. In a medium mixing bowl using a mixer on medium speed, beat butter until creamy; beat in confectioners' sugar cocoa powder, milk and vanilla, until well incorporated - about 2 minutes. Spread glaze evenly over warm brownies. Sprinkle remaining 1/3 cup M&M's on top. Cool completely in refrigerator before lifting out foil and slicing into bars.

Makes 18 brownies

http://www.visionsofsugarplum.com/search/label/Chocolate?updated-max=2010-10-06T02%3A47%3A00-05%3A00&max-results=20

Boston Cream Pie Cupcakes

2010-12-04T01:26:00.000-08:00

Cake
1 1/4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons meringue powder (optional, but recommended)
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup sour cream

Filling
1 large egg yolk
1/2 cup heavy cream
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

Ganache
1/2 cup semisweet chocolate chips
3 tablespoons heavy cream

Heat oven to 350 degrees F. Coat a (12 cup) muffin pan with cooking spray or line with paper liners.

To make the cake, in a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 2-3 minutes. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Divide batter into muffin cups; bake 15 minutes or until cupcakes are well risen and cake springs back when touched. Cool on wire racks.

To make the filling, whisk egg yolk in a small bowl. In a small saucepan over medium heat, whisk together cream, sugar, cornstarch and salt until well combined; continue to cook, whisking frequently, until mixture is hot. Gradually pour half of the hot cream into egg yolk, whisking constantly. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture for 1-2 minutes, whisking constantly, until thickened and coats the back of a spoon. Strain custard into a small bowl and stir in butter and vanilla until combined. Chill custard over an ice bath, in refrigerator, until it reaches room temperature.

To make the ganache, in a medium bowl, stir together chocolate and cream. Melt mixture in the microwave for 1 minute, stirring every 20 seconds, until melted and smooth.

To assemble cupcakes, scoop out a tiny bit of cake from the center of each cupcake and place a spoonful of custard into the center. Spoon and spread chocolate ganache on top of cupcakes.

Makes 1 dozen cupcakes
http://www.visionsofsugarplum.com/2010/10/boston-cream-pie-cupcakes.html

Chocolate Dipped Cheese Balls

2010-12-04T01:20:00.000-08:00

Chocolate Dipped Cheese Balls

Before you start:

The center is softer than cheesecake and reminds me more of a cream cheese truffle.

You might choose to dip in nuts or other candy topping before the chocolate sets up completely.

The ingredients:

1 (8oz) package cream cheese - softened
1/2 cup butter - softened
1/2 teaspoon lemon zest
1/2 vanilla
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/4 cup mini chocolate chips
3/4 cup ground graham crackers

Dipping Chocolate

You can make this by hand (1/2 teaspoon shortening for each ounce of chocolate) or purchase dipping chocolate from the store. I took the shortcut today.

The method:

Mix softened cream cheese and butter together on medium speed until well combined.
Add zest, vanilla, and sugars. Mix again until well combined.
Fold in chocolate chips.
Place in freezer for at least an hour or overnight.
Scoop into even sized balls and roll into crushed graham crackers.
Roll into uniform ball and place on parchment on a small baking sheet.
Place graham cracker coated balls back in freezer to set (about 2 hours).
When set prepare the dipping chocolate by hand or as instructed on the package.
Push skewer or popsicle stick into each ball and dip into dipping chocolate.
Keep in the refrigerator.

Petit S'mores

2010-12-04T01:15:00.000-08:00

Before you start:

I like to place mini cupcake pans on a baking sheet to bake. The are sometimes difficult to handle due to their size.

I used the top of an olive oil bottle to make the well in the graham cracker crust after it came out of the oven. They puff up quite a bit.

To melt the chocolate, I like to use a stainless steel bowl, but any heat proof bowl would work.

The marshmallow creme will be very sticky at first. Adding the first third of egg whites and mixing in will make it easier to handle.

I removed the papers for the photos, but you could certainly leave them on to protect the delicate crusts.

The ingredients:
2 cups crushed graham crackers - fine
1/2 cup unsalted butter - melted
8 oz semi-sweet chocolate (not chips) - chopped
3/4 cup heavy cream
1 tablespoon unsalted butter - room temperature
1 jar (7oz.) Marshmallow Creme
3 egg whites
1/8 teaspoon salt
1/4 cup granulated sugar

The method:

Preheat oven to 350 degrees.
Place graham cracker crumbs and melted butter in a bowl. Mix well to wet sand consistency.
Put cupcake papers in mini cupcake tins.
Place enough crumb mixture into each paper to form crust (heaping teaspoon).
Press crumbs firmly into sides and bottom of papers.
Bake for 10 minutes.
Soon after removing press the top of a clean bottle into the crusts to make a well.
Allow them to cool while you make the ganache/truffle filling.
Begin melting the chocolate in a heat proof bowl over a simmering pot of water.
When it is nearly melted heat the heavy cream in a small sauce pan.
Bring cream to a boil.
Pour cream into center of chocolate and begin stirring from the center outwards to incorporate cream into chocolate.
Stir until smooth and creamy.
Add butter in small pieces and stir until melted and incorporated.
Spoon into crusts to just below the top.
Allow to cool while you prepare the marshmallow meringue.
Turn oven up to 400 degrees.
Put marshmallow into a bowl with enough room to add egg whites.
Place egg whites and salt in another bowl and mix on high speed until foamy.
Sprinkle in sugar one tablespoon at a time while mixing until you get glossy stiff peaks.
Add 1/3 of the egg whites to the marshmallow mixing it in until it is fully incorporated.
Add another 1/3 of the egg whites to the marshmallow, but this time gently fold it in until it is fully incorporated.
Repeat folding with the last 1/3 of the egg whites.
Put the marshmallow meringue in a bag and pipe it onto the filled crusts.
Bake in 400 degree oven for 5-7 minutes or until browned to your liking.
Remove and allow to cool completely before serving.

http://www.todaysnest.com/todays-nest/2010/08/treat-of-the-week-petit-smores.html#more

Chocolate Parfait

2010-12-04T01:10:00.000-08:00

These parfaits are great when you want to entertain, yet still want to stick to your healthy way of life. Because of the sugar in the graham crackers and whipped topping, however, it’s best not to make this an everyday treat. The layered combination of mousse, whipped topping, and grapham cracker definitely makes this worth a splurge.

You’ll Need:

1/2 cup plus 1 tablespoon very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 envelope (1.5 ounces) sugar – free low-fat chocolate mousse mix
1 tablespoon unsweetened cocoa powder
2 chocolate graham crackers, crunshed into fine crumbs
1 cup thawed fat-free frozen whipped topping

In a large bowl, combine the milk, Kahlua, mousse mix, and cocoa. With an electric mixer fitted with beaters, whip on low speed until blended. Slowly increase the mixer speed to high, whipping until it’s fluffy. In each of 4 large dessert dishes, layer 1/4 cup of the mousse, 2 teaspoons of crumbs, and 2 tablespoons of topping. Repeat layers once more, using the remaining ingrediants. Refridgerate for at least 2 hours before serving.

Per serving:

145 calories, 3 g protein, 22 g carbohydrates, 3 g fat (2 g saturated), 1 mg choesterol, 1 g fiber, 43 mg sodium.
http://www.annapolisvibrations.ca/recipe/chocolateparfait

Deep Chocolate Pudding

2010-12-04T01:00:00.000-08:00

1 cup granulated sugar
4 tablespoons cornstarch
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
2 1/2 cups whole milk (3.5%), or substitute 2% milk
4 large egg yolks
1/2 cup heavy cream (36%)
1 teaspoon pure vanilla extract
4 ounces good-quality bittersweet or semisweet chocolate

Lightly sweetened whipped cream, to serve, if desired

Place the sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste. Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well. Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added.

Meanwhile, in a heavy-bottomed 2 quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil, then remove the pot from the heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth. Rinse out the pot used to scald the milk and cream, but don't dry it; this will help prevent the pudding from scorching on the bottom. Pour the custard into the clean pot and add the vanilla.

Have ready a clean mesh sieve over a medium-sized bowl. Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes. It should approach, but never quite reach, the boil and be about the consistency of mayonnaise when it's done. This custard behaves very strangely - you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky. Never mind! Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula.

Add the finely chopped or grated chocolate in two additions, stirring gently with a wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight. Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert.

http://www.visionsofsugarplum.com/search/label/Chocolate

Oreo Cream Cheese-Swirled Brownies

2010-12-04T00:49:00.000-08:00

1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
8 ounces (1 package) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt (scant)
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies

Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with foil; coat foil with cooking spray.

Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners' sugar and vanilla extract, until well combined, about 1 minute.

In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.

Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".
Bake at 350 degrees F, for 23-25 minutes, or until...I don't know. Brownies are difficult to judge. They'll be done. Don't worry. Just take them out at 25 minutes.

Cool on a wire rack to room temperature before slicing. Lift foil out of baking dish, and slice into 9 bars. For easier slicing, try freezing the brownies for 30-60 minutes.

Yield: 9 brownies

http://www.visionsofsugarplum.com/2008/08/oreo-cream-cheese-swirled-brownies.html

Hot Fudge Pudding Cake

2010-12-04T00:46:00.000-08:00

Hot Fudge Pudding Cake
From Stephanie Alleyne for “Cook’s Country”
Serves 6-8
1 cup sugar
1/2 cup Dutch-processed cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips.
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey areas comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.

فاهيتا الدجاج

2010-11-27T00:58:00.000-08:00

المقادير
(1)- عصير ليمون غير مركز بمقدار فنجان قهوة بن.
(2)- ملعقتين كبار من الكزبرة & البقدونس.
(3)- بصلة واحدة.
(4)- ثوم 3 فصوص مهروسة.
(5)- فلفل رومي ملون & ملفوف & كرنب أو الزهرة.
(6)- ملعقة كمون وبهارات.
(7)- فطر مشروم.
(8)- هرد أو بابريكا ملعقة طعام كبيرة.
(9)- بصل مجفف بمقدار اليد.
(10)- دجاج صدور بلا عظم.
(11)- شطة مجروشة ملعقة كبيرة.
(12)- ملح.
(13)- زيت زيتون.

الآن نقوم بعمل التتبيلة (سر النكهة) وهي كالآتي ..
- نضع الكزبرة والبقدونس ونضع عليها الثوم المهروس والبهارات والملح ..
- ثم نضيف البابريكا والشطة المجروشة ونرش البصل المجفف بعد فرمه باليد ..
- نسكب عصير الليمون ثم نحرك الخلطة حتى تصبح التتبيلة بهذا الشكل ..
بعد ما نخلص التتبيلة، نتبل الدجاج والمشروم بها كلاً ع حدة ونحركها ثم نضعها في الثلاجة لمدة ساعة ..

الآن نضع زيت زيتون وضروري هنا زيت زيتون ..
نقمر الدجاج ونقلبها حتى تصبح حمراء .. !!
بعد ذلك نضع البصل بزيت زيتون ونقلبه حتى يصبح نصف استواء ثم نضع الخضروات
ونقلبها بزيت زيتون ونضع عليها المشروم ونحركها حتى تلين شوي وليس ضروري انها تستوي نهائياً

نآخذ الخضروات ونفرش بها صحن التقديم ..
ثم نضع فوقها شرائح الدجاج .. وكم حبة ليمون .. ورشة بقدونس بتفنن ..
وبالعافية ع قلبووكمـ

www.abunawaf.com

The Best Chocolate Cake

2010-11-21T08:34:00.000-08:00

•1 3/4 cups all-purpose flour, plus more for pans

•2 cups sugar
•3/4 cups good cocoa powder
•2 teaspoons baking soda
•1 teaspoon baking powder
•1 teaspoon kosher salt
•1 cup buttermilk, shaken
•1/2 cup vegetable oil
•2 extra-large eggs, at room temperature
•1 teaspoon pure vanilla extract
•1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Prepare you cake pans. I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
http://iammommy.typepad.com/i_am_baker/2010/04/the-best-chocolate-cake.html

Elissa Bernstein, award-winning teen blogger of "17 and Baking," shares her favorite cake recipe for the 4th of July.

2010-11-21T08:26:00.001-08:00

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