Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Wednesday, May 11, 2011
Sunday, May 8, 2011
No butter chicken
ngredients
2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water
Serving suggestion: Serve with roti or rice.
Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.
2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water
Serving suggestion: Serve with roti or rice.
Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.
Mozzarrella Pillows
1 (26-ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
Outrageous Brownies
Ina Garten
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares
Simple Tomato Sauce
Simple Tomato Sauce
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper
To make Simple Tomato Sauce:
In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
Season with salt and freshly ground black pepper and serve.
Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper
To make Simple Tomato Sauce:
In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
Season with salt and freshly ground black pepper and serve.
Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer
Almond Cookies
Almond Cookies
(makes 32 to 36 cookies)
1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.
Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.
(makes 32 to 36 cookies)
1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.
Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.
Spiced Nuts
1 lb. pecans
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
whip one egg white until frothy (but not until peaks form)
mix dry ingredients together
toss pecans in egg white then transfer and toss in sugar mixture
place on cookie sheet lined with aluminum foil (preferable Reynolds Release foil as the nuts will have less tendency to stick)
Bake in oven on middle rack at 250 for 1 hour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
whip one egg white until frothy (but not until peaks form)
mix dry ingredients together
toss pecans in egg white then transfer and toss in sugar mixture
place on cookie sheet lined with aluminum foil (preferable Reynolds Release foil as the nuts will have less tendency to stick)
Bake in oven on middle rack at 250 for 1 hour
Morrocan Chicken Stew
2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint
Lemon Drop Creme brulee
Lemon Curd:
4 eggs
12 ounces sugar
6 ounces lemon juice
1 tablespoon lemon zest, finely chopped
6 ounces unsalted butter
Custard:
1 vanilla bean
6 ounces sugar
7 egg yolks
1 egg white
14 ounces heavy cream
1 teaspoon vanilla extract
Granulated sugar for "burnt" top
10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.)
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar – making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses – ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
4 eggs
12 ounces sugar
6 ounces lemon juice
1 tablespoon lemon zest, finely chopped
6 ounces unsalted butter
Custard:
1 vanilla bean
6 ounces sugar
7 egg yolks
1 egg white
14 ounces heavy cream
1 teaspoon vanilla extract
Granulated sugar for "burnt" top
10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.)
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar – making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses – ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Penette Ala Vodka
Rao's
1/2 pound cooked ham (better to use Italian cooked ham)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 large white onions, finely chopped
1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
3 tablespoons finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
1/2 pound cooked ham (better to use Italian cooked ham)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 large white onions, finely chopped
1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
3 tablespoons finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
Grilled Halibut with Summer Salsa
2 ounces cucumber, diced
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil
For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil
For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
Carmel Sauce for Profiteroles
Rao's Caramel Sauce
9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter
Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.
Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service
9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter
Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.
Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service
Emeril's Classic Chicken Parmesan
4 boneless, skinless chicken breasts (5 to 6 ounces each)
2 teaspoons Essence, recipe follows
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
Directions
Position rack in upper third of oven and preheat oven to 400 degrees F.
Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa
2 teaspoons Essence, recipe follows
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
Directions
Position rack in upper third of oven and preheat oven to 400 degrees F.
Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa
Mexican Chicken
Crock Pot Chicken W/ Black Beans and Cream Cheese
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Chicken Breasts One-Dish Meal
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Chicken Breasts One-Dish Meal
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
White Chocolate Bread Pudding
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),
coarsely chopped
7 large egg yolks
2 large eggs
Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand
15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with warm white chocolate sauce.
Bon Appétit
December 1996
Restaurant: Palace Café; New Orleans, Louisiana
1998-09-17 15:09:30.0
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),
coarsely chopped
7 large egg yolks
2 large eggs
Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand
15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with warm white chocolate sauce.
Bon Appétit
December 1996
Restaurant: Palace Café; New Orleans, Louisiana
1998-09-17 15:09:30.0
Lindy's Cheesecake
Lindy's Cheesecake Ingredients
-- Crust --
2 1/2 lbs Cream cheese softened
1 2" vanilla bean halved
1 1/4 cup Sugar
1 cup Flour
3 tablespoon Flour
1/4 cup Sugar
1 1/2 teaspoon Orange zest
1 teaspoon Lemon zest
1/2 teaspoon Lemon zest
8 tablespoon Butter cut into 1/4" cubes
1/2 teaspoon Vanilla
1/4 teaspoon Salt 5 large Egg
1 large Egg yolk 2 large Egg yolk
1 tablespoon Vegetable oil
1/4 cup Heavy cream
-- Filling --
Instructions for Lindy's Cheesecake
1. For the crust: Preheat oven to 400 degrees. Scrape vanilla seeds into a medium bowl; discard pod. Add flour, sugar, and zest and mix with your fingers to break up seeds. Add butter, salt, and yolk and work mixture with your fingers to form a rough dough. Turn dough out onto a lightly floured surface and knead to combine. Form dough into 2 rounds and wrap each in wax paper. Refrigerate for 1 hour.
2. Remove outer ring of a 9 springform pan. Grease bottom of pan with half the oil. Using floured hands, press 1 dough round onto bottom of pan to cover it. Bake until light golden brown, 10-12 minutes. Allow to cool slightly; refrigerate for 30 minutes. Grease inside of outer ring with remaining oil; attach to bottom of pan. Using floured hands, pull off pieces from remaining dough; press them around sides of pan to cover. Press inside edge of dough against bottom crust to seal. Set aside.
3. For the filling: Preheat oven to 500 degrees. Beat cheese, sugar, flour, zests, and vanilla in a large bowl with an electric mixer until smooth. Add eggs and yolks, one at a time; beat after each addition. Stir in cream. Pour filling into pan; smooth top with spatula. Bake on a baking sheet until deep golden brown, about 10 minutes. Reduce heat to 200 degrees and bake for 1 hour more. Let cool (in the pan) on a rack. Cover and refrigerate overnight. Remove cake from pan. Let warm slightly at room temperature for 1 hour. Cut cake into slices and serve.
-- Crust --
2 1/2 lbs Cream cheese softened
1 2" vanilla bean halved
1 1/4 cup Sugar
1 cup Flour
3 tablespoon Flour
1/4 cup Sugar
1 1/2 teaspoon Orange zest
1 teaspoon Lemon zest
1/2 teaspoon Lemon zest
8 tablespoon Butter cut into 1/4" cubes
1/2 teaspoon Vanilla
1/4 teaspoon Salt 5 large Egg
1 large Egg yolk 2 large Egg yolk
1 tablespoon Vegetable oil
1/4 cup Heavy cream
-- Filling --
Instructions for Lindy's Cheesecake
1. For the crust: Preheat oven to 400 degrees. Scrape vanilla seeds into a medium bowl; discard pod. Add flour, sugar, and zest and mix with your fingers to break up seeds. Add butter, salt, and yolk and work mixture with your fingers to form a rough dough. Turn dough out onto a lightly floured surface and knead to combine. Form dough into 2 rounds and wrap each in wax paper. Refrigerate for 1 hour.
2. Remove outer ring of a 9 springform pan. Grease bottom of pan with half the oil. Using floured hands, press 1 dough round onto bottom of pan to cover it. Bake until light golden brown, 10-12 minutes. Allow to cool slightly; refrigerate for 30 minutes. Grease inside of outer ring with remaining oil; attach to bottom of pan. Using floured hands, pull off pieces from remaining dough; press them around sides of pan to cover. Press inside edge of dough against bottom crust to seal. Set aside.
3. For the filling: Preheat oven to 500 degrees. Beat cheese, sugar, flour, zests, and vanilla in a large bowl with an electric mixer until smooth. Add eggs and yolks, one at a time; beat after each addition. Stir in cream. Pour filling into pan; smooth top with spatula. Bake on a baking sheet until deep golden brown, about 10 minutes. Reduce heat to 200 degrees and bake for 1 hour more. Let cool (in the pan) on a rack. Cover and refrigerate overnight. Remove cake from pan. Let warm slightly at room temperature for 1 hour. Cut cake into slices and serve.
Tortellini Soup
Tortellini Soup
1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini
Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro
Brown chicken, onion and garlic in butter. Disslve buillion in water add cumin and boil. Reduce heat and simmer 5 min. Add everything else serve immediately
1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini
Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro
Brown chicken, onion and garlic in butter. Disslve buillion in water add cumin and boil. Reduce heat and simmer 5 min. Add everything else serve immediately
BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches
3.5 lb roast
2 onions
1 c ketchup 1 c water
3 tbsp soy sauce
2 tbsp worcestshire sauce
2 tbs chili sauce
2 tsp salt
1 tsp paprika
1/2 tsp pepper
dash cinnamon
cloves
garlic salt
18 hamburger buns
Simmer roast 2 1/2 hours till tender. Save broth and remove from heat. Skim grease off broth, shred meat. Add meat, onions, ketchup and all other ingredients to broth. Simmer 3 hours.
3.5 lb roast
2 onions
1 c ketchup 1 c water
3 tbsp soy sauce
2 tbsp worcestshire sauce
2 tbs chili sauce
2 tsp salt
1 tsp paprika
1/2 tsp pepper
dash cinnamon
cloves
garlic salt
18 hamburger buns
Simmer roast 2 1/2 hours till tender. Save broth and remove from heat. Skim grease off broth, shred meat. Add meat, onions, ketchup and all other ingredients to broth. Simmer 3 hours.
Mexican Corn soup
Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro
Spinach Chicken & Pasta Salad
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Gianduja Brownies
4 brownies (about 2 by 3-inches)
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)
Directions
Preheat the oven to 375 degrees F.
Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)
Directions
Preheat the oven to 375 degrees F.
Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour
Jacque Pepin Potatoes
3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Directions
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Next Recipe
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Directions
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Next Recipe
Morton's Million Dollar Hamburger
4 pounds coarse-grind ground sirloin
4 large eggs
¾ cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
Six ½ – inch thick slices tomato
Six $frac14; – inch thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving (see Note; optional)
Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
Brush the inside of each bun with the butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don’t get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.
Broil the burgers for 3 to 3 ½ minutes on each side for rare, 4 minutes on each side for medium-rare and 4 ½ to 5 minutes on each side for medium.
To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.
Note: At the restaurant, we offer ketchup but also top the burgers with sautéed mushrooms, sautéed onions, and all sorts of cheese, as requested – Cheddar. Monterey Jack, Swiss and blue cheese are the most popular. This recipe is one of the many that we feature in ‘Morton’s Steak Bible.
4 large eggs
¾ cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
Six ½ – inch thick slices tomato
Six $frac14; – inch thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving (see Note; optional)
Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
Brush the inside of each bun with the butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don’t get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.
Broil the burgers for 3 to 3 ½ minutes on each side for rare, 4 minutes on each side for medium-rare and 4 ½ to 5 minutes on each side for medium.
To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.
Note: At the restaurant, we offer ketchup but also top the burgers with sautéed mushrooms, sautéed onions, and all sorts of cheese, as requested – Cheddar. Monterey Jack, Swiss and blue cheese are the most popular. This recipe is one of the many that we feature in ‘Morton’s Steak Bible.
Morton's Steakhouse Mashed Potatoes
Mashed Potatoes
Serves 6
5 pounds russet or all-purpose potatoes, peeled
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup sour cream
1 tablespoon salt
1 teaspoon freshly ground white pepper
Cut the potatoes into approximate 1 1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
Meanwhile, in a saucepan, combine the butter and cream over medium heat, and cook until the butter melts. Do not boil. Set aside.
Transfer the drained potatoes to the bowl of an electric mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, or until the potatoes start to break up and blend together. You may have to do this in batches. Gradually add the sour cream and mix until combined. Season this with salt and pepper. (Alternatively, mash the potatoes by hand with a potato masher.)
With the mixer still on low speed, slowly add the hot cream-butter mixture. When all is added, increase the speed to medium and mix for 30-40 seconds, or until thoroughly mixed. Add more warm cream if necessary for the correct consistency. The potatoes should not be completely smooth.
Serves 6
5 pounds russet or all-purpose potatoes, peeled
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup sour cream
1 tablespoon salt
1 teaspoon freshly ground white pepper
Cut the potatoes into approximate 1 1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
Meanwhile, in a saucepan, combine the butter and cream over medium heat, and cook until the butter melts. Do not boil. Set aside.
Transfer the drained potatoes to the bowl of an electric mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, or until the potatoes start to break up and blend together. You may have to do this in batches. Gradually add the sour cream and mix until combined. Season this with salt and pepper. (Alternatively, mash the potatoes by hand with a potato masher.)
With the mixer still on low speed, slowly add the hot cream-butter mixture. When all is added, increase the speed to medium and mix for 30-40 seconds, or until thoroughly mixed. Add more warm cream if necessary for the correct consistency. The potatoes should not be completely smooth.
Buerre Blance Sauce
½ fl oz white wine
2 fl oz white wine vinegar
¾ tsp salt
¼ tsp white pepper
1/12 Tbs minced shallots
1 pound whole butter, chilled
Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 Tbs of liquid remain. If more than 2 Tbs of liquid are allowed to remain the resulting sauce will be too thin. For a thicker sauce, reduce the mixture au sec.
Cut the butter into pieces approx 1 oz in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce btwn 100 degrees and 120 degrees. Once all the butter has been incorporated, remove the saucepan from the heat. Strain through a chinois and hold the sauce at a temperature between 100 degree and 130 degrees for service.
2 fl oz white wine vinegar
¾ tsp salt
¼ tsp white pepper
1/12 Tbs minced shallots
1 pound whole butter, chilled
Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 Tbs of liquid remain. If more than 2 Tbs of liquid are allowed to remain the resulting sauce will be too thin. For a thicker sauce, reduce the mixture au sec.
Cut the butter into pieces approx 1 oz in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce btwn 100 degrees and 120 degrees. Once all the butter has been incorporated, remove the saucepan from the heat. Strain through a chinois and hold the sauce at a temperature between 100 degree and 130 degrees for service.
Creme Brulee French Toast
Crème Brûlée French Toasts as seen on Smitten Kitchen
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you. However, my broiler doesn’t work. Never has, so I cannot test this. But, if it’s anything like my attempt (explained in the post) to use a blowtorch, I’m not feeling overly confident about it because the unevenness of the toasts leads to edges singeing before the sugar fully melts. But if you try this method, please report back in the comments as to how it went. I’m sure plenty of folks would prefer to avoid melting sugar.
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you. However, my broiler doesn’t work. Never has, so I cannot test this. But, if it’s anything like my attempt (explained in the post) to use a blowtorch, I’m not feeling overly confident about it because the unevenness of the toasts leads to edges singeing before the sugar fully melts. But if you try this method, please report back in the comments as to how it went. I’m sure plenty of folks would prefer to avoid melting sugar.
Thursday, May 5, 2011
Chocolate Biscuit Cake
Chocolate Biscuit Cake/Royal Wedding Cake
Prep: 25 minutes
Chill: 3 hours
Servings: 8
Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 12
For the cake:
190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)
250 ml (1 cup) heavy cream
30 ml (2 tbsp) honey
60 ml (4 tbsp or 1/2 stick) butter
625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits
5 ml (1 tsp) vanilla extract
For the glaze:
30 ml (2 tbsp) butter
60 ml (1/4 cup) heavy cream
165 g (6 ounces or about 1 cup) bittersweet chocolate
Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.
To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Alison Ladman)
Prep: 25 minutes
Chill: 3 hours
Servings: 8
Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 12
For the cake:
190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)
250 ml (1 cup) heavy cream
30 ml (2 tbsp) honey
60 ml (4 tbsp or 1/2 stick) butter
625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits
5 ml (1 tsp) vanilla extract
For the glaze:
30 ml (2 tbsp) butter
60 ml (1/4 cup) heavy cream
165 g (6 ounces or about 1 cup) bittersweet chocolate
Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.
To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Alison Ladman)
All Brown Sugar Chocolate Chip Cookies
These become more sandy with just brown sugar in them.
All Brown Sugar Chocolate Chip Cookies
2 1/2 sticks unsalted butter (10 oz) – room temperature
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1 1/2 teaspoons salt
3 ¼ cups all-purpose flour (15 oz)
2 ½ cups bittersweet chocolate chips
In bowl of a stand mixer, beat the butter with the paddle attachment until creamy. Add the brown sugar and beat butter and sugar for about 3 minutes. Reduce speed to medium low and add eggs one at a time beating just until combined. Beat in the vanilla, baking soda and salt (scrape sides of bowl often), then add the flour and continue mixing on low speed until it’s blended. Mix in the chocolate chips.
Using a 1/4 cup measure, scoop up about 20 mounds of dough and lay them on a non-stick foil lined cookie sheets. Chill for 2 or more hours.
Preheat oven to 350 degrees F. Line 2 cookie sheets with non-stick foil or parchment paper. Arrange cookies 6 to a sheet and bake one sheet at a time on center rack for about 18 minutes or until cookies are nicely browned.
Makes 20 cookies
All Brown Sugar Chocolate Chip Cookies
2 1/2 sticks unsalted butter (10 oz) – room temperature
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1 1/2 teaspoons salt
3 ¼ cups all-purpose flour (15 oz)
2 ½ cups bittersweet chocolate chips
In bowl of a stand mixer, beat the butter with the paddle attachment until creamy. Add the brown sugar and beat butter and sugar for about 3 minutes. Reduce speed to medium low and add eggs one at a time beating just until combined. Beat in the vanilla, baking soda and salt (scrape sides of bowl often), then add the flour and continue mixing on low speed until it’s blended. Mix in the chocolate chips.
Using a 1/4 cup measure, scoop up about 20 mounds of dough and lay them on a non-stick foil lined cookie sheets. Chill for 2 or more hours.
Preheat oven to 350 degrees F. Line 2 cookie sheets with non-stick foil or parchment paper. Arrange cookies 6 to a sheet and bake one sheet at a time on center rack for about 18 minutes or until cookies are nicely browned.
Makes 20 cookies
Wednesday, May 4, 2011
Chocolate Caramel Cookies
Chocolate Caramel Cookies
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies (Rolos)
2 tablespoons sugar
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls (I used a small cookie dough scoop for this to keep the size of the cookies uniform) and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies (Rolos)
2 tablespoons sugar
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls (I used a small cookie dough scoop for this to keep the size of the cookies uniform) and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
Sweet Cornbread
Lighter Cornbread
adapted from King Arthur Flour
1 3/4 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/3 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 large egg
Preheat oven to 375. Lightly great an 8- or 9-inch square or round pan.
In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking sida and salt.
In another bowl or large measuring cup whisk together the milk, buttermilk, melted butter and the egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until the ingredients are just combined.
Spread the batter into the greased pan. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a toothpick inserted into the center comes out clean
adapted from King Arthur Flour
1 3/4 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/3 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 large egg
Preheat oven to 375. Lightly great an 8- or 9-inch square or round pan.
In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking sida and salt.
In another bowl or large measuring cup whisk together the milk, buttermilk, melted butter and the egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until the ingredients are just combined.
Spread the batter into the greased pan. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a toothpick inserted into the center comes out clean
Peanut Butter Candy Bars
Peanut Butter Candy Bars
Peanut Butter Candy Bars
adapted from Oxmoor House
1 16-ounce package Nutter Butter cookies, crushed
1/2 cup butter, melted
14 ounces sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
1 cup semisweet chocolate chips
1/2 cup honey-roasted peanuts
Preheat oven to 350°. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Grease/spray foil.
Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes.
Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside.
Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust. Drizzle condensed milk mixture over toppings.
Bake for 25-27 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into bars.
Oreo Truffles
Oreo Truffles
1 package Oreo cookies
1 8oz. package cream cheese, softened
chocolate bark or chocolate candy melts
Crush all but 7 Oreos. Use the back of a large spoon to help mash the two together. Stir in the softened cream cheese.
You can crush the remaining 7 and sprinkle the crumbs on top after you’ve dipped the Oreo balls, or, if you’re like me, just eat them as you work! Using the whole package of Oreos will make the mixture just a bit too dry.
Roll the mixture into 1-inch balls and place on wax paper covered cookie sheet.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Add any decoration to the top and refrigerate. This recipe should make about 3 dozen truffles.
1 package Oreo cookies
1 8oz. package cream cheese, softened
chocolate bark or chocolate candy melts
Crush all but 7 Oreos. Use the back of a large spoon to help mash the two together. Stir in the softened cream cheese.
You can crush the remaining 7 and sprinkle the crumbs on top after you’ve dipped the Oreo balls, or, if you’re like me, just eat them as you work! Using the whole package of Oreos will make the mixture just a bit too dry.
Roll the mixture into 1-inch balls and place on wax paper covered cookie sheet.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Add any decoration to the top and refrigerate. This recipe should make about 3 dozen truffles.
Oreo White Chocolate Fudge
Oreo White Chocolate Fudge
1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate chips or chunks
1 (7-oz.) jar marshmallow cream
1 teaspoon vanilla extract
3 cups, plus a little more, coarsely crushed cream-filled chocolate sandwich cookies (about 28 cookies), divided
Pinch of salt
Line a greased 8- or 9-inch square pan with aluminum foil.
Combine the first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook for 3 minutes, stirring constantly.
Remove from heat. Add white chocolate morsels, marshmallow cream, vanilla, 2 cups crushed cookies, and salt. Stir until morsels melt.
Pour fudge into prepared pan. Sprinkle remaining chopped cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).
Lift uncut fudge in aluminum foil from pan. Remove foil, and cut fudge into squares.
1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate chips or chunks
1 (7-oz.) jar marshmallow cream
1 teaspoon vanilla extract
3 cups, plus a little more, coarsely crushed cream-filled chocolate sandwich cookies (about 28 cookies), divided
Pinch of salt
Line a greased 8- or 9-inch square pan with aluminum foil.
Combine the first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook for 3 minutes, stirring constantly.
Remove from heat. Add white chocolate morsels, marshmallow cream, vanilla, 2 cups crushed cookies, and salt. Stir until morsels melt.
Pour fudge into prepared pan. Sprinkle remaining chopped cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).
Lift uncut fudge in aluminum foil from pan. Remove foil, and cut fudge into squares.
Vanilla Bean Cake
Vanilla Bean Cake
from Sky High Cakes
printer friendly recipe
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 whole vanilla bean, split in half lengthwise
2 sticks, plus 2 tablespoons unsalted butter at room temperature
1 1/3 cups milk
5 egg whites
1 tablespoon vanilla extract
Heat the oven to 350. Butter the bottoms of three 8-inch round cake pans. Line each with a round of parchment paper, and butter the paper.
Place the flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend well.
With the tip of a small knife, scrape the tiny seeds from inside the vanilla bean into the bowl. Discard the outer pod or reserve for another use.
Add the butter and 1 cup of the milk. Mix to blend. Raise the mixer speed to medium and beat until the better is light and fluffy, about 2 minutes.
In a mixing bowl whisk the egg white with the vanilla extract and the remaining 1/3 cup milk. Add this to the batter in 2 to 3 additions, scraping down the bowl well and mixing just enough to incorporate the ingredients. Divide between the 3 pans.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cook in the pans for 10 minutes. Then invert onto wire racks, remove the paper and cook completely.
Whipped Ganache Filling
adapted from the Martha Stewart Show
printer friendly recipe
2 cups heavy cream
1 pound best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
In a small saucepan over medium-high heat, bring cream to a full boil. Turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup, vanilla and salt. Stir until combined
from Sky High Cakes
printer friendly recipe
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 whole vanilla bean, split in half lengthwise
2 sticks, plus 2 tablespoons unsalted butter at room temperature
1 1/3 cups milk
5 egg whites
1 tablespoon vanilla extract
Heat the oven to 350. Butter the bottoms of three 8-inch round cake pans. Line each with a round of parchment paper, and butter the paper.
Place the flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend well.
With the tip of a small knife, scrape the tiny seeds from inside the vanilla bean into the bowl. Discard the outer pod or reserve for another use.
Add the butter and 1 cup of the milk. Mix to blend. Raise the mixer speed to medium and beat until the better is light and fluffy, about 2 minutes.
In a mixing bowl whisk the egg white with the vanilla extract and the remaining 1/3 cup milk. Add this to the batter in 2 to 3 additions, scraping down the bowl well and mixing just enough to incorporate the ingredients. Divide between the 3 pans.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cook in the pans for 10 minutes. Then invert onto wire racks, remove the paper and cook completely.
Whipped Ganache Filling
adapted from the Martha Stewart Show
printer friendly recipe
2 cups heavy cream
1 pound best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
In a small saucepan over medium-high heat, bring cream to a full boil. Turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup, vanilla and salt. Stir until combined
Cinnamon Swirl Bread
Cinnamon Swirl Bread
printer friendly recipe
Ingredients:
* 1/3 cup sugar
* 1/2 cup finely chopped pecans, toasted
* 2 teaspoons ground cinnamon
* 1 cup sugar
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg
* 1 cup milk
* 1 teaspoon vanilla
* 1/3 cup cooking oil
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 5 loaf pan (or little loaf pans — my favorite!) Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk, vanilla and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not over mix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done, less time if you have little loaves. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.
Chocolate Cloud Layered Dessert
Mom’s Frosted Brownies
July 9, 2010 by Dianna
This is one of my mom’s classics. Growing up whenever we’d have a picnic, camping trip or day at the beach she made these brownies. The smell of opening up the tupperware container of brownies is definitely one of my favorites. Oh, and these are good if you need something for a crowd. You could make them in a 9 x 13 pan, but my mom has always done it in a 10 x 15 pan. You can serve quite a few friends that way, and I promise everyone will enjoy!
I think these are best described as a cake-like brownie with delicious chocolatey frosting. I love that such simple ingredients like butter, powdered sugar, cocoa and a little milk can make such a finger licking frosting treat.
On my mom’s original recipe, she doesn’t give any measurements for the frosting, so I’m giving you approximate amounts. It all depends on how much frosting you want on your brownies. But if you have extra, might I make a suggestion? Have some graham crackers on hand and spread some frosting on them to make little sandwiches. You can even put them in the freezer (you can do that with the brownies too!) to have as a sweet snack some other time!
And a note from Nate: these brownies are extra delicious served cold, straight out of the refrigerator or even the freezer. Give it a try!
Mom’s Frosted Brownies
courtesy of my mom
printer friendly recipe
2 1/2 cups sugar
1 1/2 cubes butter or margarine, softened
1/2 cup shortening
6 eggs
1 tsp. vanilla
2 cups flour
3/4 cup cocoa
1/2 tsp. salt
Heat oven to 350. Grease a 10 x 15 pan. Cream sugar, butter and shortening. Add eggs one at a time and vanilla. Mix in flour cocoa and salt.
Pour into greased pan and bake for 25 – 30 minutes. Let cool completely before frosting.
Frosting:
16 oz. (1 box) powdered sugar
1/2 cube butter, softened
1 tsp vanilla
1/4 cup cocoa powder
milk
Mix together the powdered sugar, butter and vanilla. Add in cocoa powder and start with 2-3 tablespoons of milk. Add in more milk 1 tablespoon at a time until frosting has reached desired consistency. You can also add in a little more cocoa if you want your frosting to be more chocolately. Mix all ingredients completely. (One thing my mom taught me is the longer you beat the frosting the lighter and more whipped it will be. I usually let it mix in the Kitchenaid for about 5 minutes.)
Once the frosting is finished, spread onto cooled brownies.
Don’t discard the extra frosting! Get out those graham crackers and make some dessert sandwiches!
Posted in Bars & Brownies | Leave a Comment »
Beef Kabobs
June 24, 2010 by Dianna
This recipe comes by way of my mom. It is by far one of our favorite family summer meals. I love it so much that last year I requested it for my birthday — in February. Not exactly barbecue weather at that time of year. But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.
The marinade is so easy and SO packed with delicious flavor. I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.
Growing up the kabob always consisted of beef, mushrooms and pineapple. In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made. I also make them with peppers and red onion. Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!
The point is that you’ve got choices. My advice though is don’t skimp on the mushrooms. They are amazing with this beef!
If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is. Get the kids or even your guests involved and have them help you assemble the kabobs. And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Posted in Dinner | 2 Comments »
Chocolate Cloud
June 11, 2010 by Dianna
Today marks the end of a DECADE of teaching for me.
The last day of school has FINALLY come! Tradition seems to be that summer kind of kicks off with barbecuing on Memorial Day, but if you’re a teacher (or a parent…or a kid!) summer really isn’t here until school is O-U-T.
For me, today is the day.
Since it’s my day to celebrate and since I declare summer officially here, I’ve GOT to share one of my favorite summer desserts with you.
My mom has been making this for years — long before I was born. The story goes that she and some friends once called it ‘Better than Robert Redford,’ but she decided once she had kids it needed a more kid-friendly name. Thus, I present to you Chocolate Cloud.
Every layer in this is simple, but makes for a delicious combination. The crust is three basic ingredients, but so full of flavor, especially with the layers of sweetness.
If you’re a little tentative about baking or don’t have a lot of time, this is a good one. Just don’t try to make it an hour before you need it. It will need a little time to set up. Enjoy and hopefully this will become a favorite of your family as well!
Chocolate Cloud
printer friendly recipe
Crust:
1 cup flour
1 cube butter, chilled
1 cup finely chopped nuts (I use walnuts)
Preheat oven at 350. Combine ingredients like you are making a pie crust. I like to use my food processor and pulse the flour and butter until combined and then mix in the nuts and pulse a few more times.
Press into a 9×13 pan. Bake for 15 minutes. Let cool.
Mix together:
8 oz. cream cheese
1 cup sugar
1/2 of a large container of Cool Whip
Spread on cooled crust. (A large off-set spatula works great for this!)
Mix together:
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
1 tsp. vanilla
Beat until smooth. Spread on top of cream cheese/Cool Whip mixture. Top the pudding layer with remaining cool whip. Garnish with chocolate shavings (get out your vegetable peeler and a chocolate bar!) if desired. Refrigerate until ready to serve.
July 9, 2010 by Dianna
This is one of my mom’s classics. Growing up whenever we’d have a picnic, camping trip or day at the beach she made these brownies. The smell of opening up the tupperware container of brownies is definitely one of my favorites. Oh, and these are good if you need something for a crowd. You could make them in a 9 x 13 pan, but my mom has always done it in a 10 x 15 pan. You can serve quite a few friends that way, and I promise everyone will enjoy!
I think these are best described as a cake-like brownie with delicious chocolatey frosting. I love that such simple ingredients like butter, powdered sugar, cocoa and a little milk can make such a finger licking frosting treat.
On my mom’s original recipe, she doesn’t give any measurements for the frosting, so I’m giving you approximate amounts. It all depends on how much frosting you want on your brownies. But if you have extra, might I make a suggestion? Have some graham crackers on hand and spread some frosting on them to make little sandwiches. You can even put them in the freezer (you can do that with the brownies too!) to have as a sweet snack some other time!
And a note from Nate: these brownies are extra delicious served cold, straight out of the refrigerator or even the freezer. Give it a try!
Mom’s Frosted Brownies
courtesy of my mom
printer friendly recipe
2 1/2 cups sugar
1 1/2 cubes butter or margarine, softened
1/2 cup shortening
6 eggs
1 tsp. vanilla
2 cups flour
3/4 cup cocoa
1/2 tsp. salt
Heat oven to 350. Grease a 10 x 15 pan. Cream sugar, butter and shortening. Add eggs one at a time and vanilla. Mix in flour cocoa and salt.
Pour into greased pan and bake for 25 – 30 minutes. Let cool completely before frosting.
Frosting:
16 oz. (1 box) powdered sugar
1/2 cube butter, softened
1 tsp vanilla
1/4 cup cocoa powder
milk
Mix together the powdered sugar, butter and vanilla. Add in cocoa powder and start with 2-3 tablespoons of milk. Add in more milk 1 tablespoon at a time until frosting has reached desired consistency. You can also add in a little more cocoa if you want your frosting to be more chocolately. Mix all ingredients completely. (One thing my mom taught me is the longer you beat the frosting the lighter and more whipped it will be. I usually let it mix in the Kitchenaid for about 5 minutes.)
Once the frosting is finished, spread onto cooled brownies.
Don’t discard the extra frosting! Get out those graham crackers and make some dessert sandwiches!
Posted in Bars & Brownies | Leave a Comment »
Beef Kabobs
June 24, 2010 by Dianna
This recipe comes by way of my mom. It is by far one of our favorite family summer meals. I love it so much that last year I requested it for my birthday — in February. Not exactly barbecue weather at that time of year. But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.
The marinade is so easy and SO packed with delicious flavor. I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.
Growing up the kabob always consisted of beef, mushrooms and pineapple. In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made. I also make them with peppers and red onion. Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!
The point is that you’ve got choices. My advice though is don’t skimp on the mushrooms. They are amazing with this beef!
If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is. Get the kids or even your guests involved and have them help you assemble the kabobs. And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Posted in Dinner | 2 Comments »
Chocolate Cloud
June 11, 2010 by Dianna
Today marks the end of a DECADE of teaching for me.
The last day of school has FINALLY come! Tradition seems to be that summer kind of kicks off with barbecuing on Memorial Day, but if you’re a teacher (or a parent…or a kid!) summer really isn’t here until school is O-U-T.
For me, today is the day.
Since it’s my day to celebrate and since I declare summer officially here, I’ve GOT to share one of my favorite summer desserts with you.
My mom has been making this for years — long before I was born. The story goes that she and some friends once called it ‘Better than Robert Redford,’ but she decided once she had kids it needed a more kid-friendly name. Thus, I present to you Chocolate Cloud.
Every layer in this is simple, but makes for a delicious combination. The crust is three basic ingredients, but so full of flavor, especially with the layers of sweetness.
If you’re a little tentative about baking or don’t have a lot of time, this is a good one. Just don’t try to make it an hour before you need it. It will need a little time to set up. Enjoy and hopefully this will become a favorite of your family as well!
Chocolate Cloud
printer friendly recipe
Crust:
1 cup flour
1 cube butter, chilled
1 cup finely chopped nuts (I use walnuts)
Preheat oven at 350. Combine ingredients like you are making a pie crust. I like to use my food processor and pulse the flour and butter until combined and then mix in the nuts and pulse a few more times.
Press into a 9×13 pan. Bake for 15 minutes. Let cool.
Mix together:
8 oz. cream cheese
1 cup sugar
1/2 of a large container of Cool Whip
Spread on cooled crust. (A large off-set spatula works great for this!)
Mix together:
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
1 tsp. vanilla
Beat until smooth. Spread on top of cream cheese/Cool Whip mixture. Top the pudding layer with remaining cool whip. Garnish with chocolate shavings (get out your vegetable peeler and a chocolate bar!) if desired. Refrigerate until ready to serve.
Beef Kabobs
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Flourless PB Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Cookies
adapted from Martha Stewart
printer-friendly recipe
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you
Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
adapted from Martha Stewart
printer-friendly recipe
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you
Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Apple Streusel Muffins
Apple Muffins
Streusel Topping:
1/4 c flour
1/4 brown sugar, firmly packed
1/4 tsp cinnamon
2 Tbls firm butter
Muffins:
1 c plus 2 Tbls flour
1/2 c sugar
2 tsp baking powder
pinch of salt
1 large egg
1/2 milk
5 Tbls butter, melted
1 large apple (such as jonathan, granny smith, golden delicious, red delicious) peeled, cored, and diced
Preheat oven to 400F. Place muffin or cupcake liners in a 12 cup muffin pan or grease the bottoms only of a muffin pan.
For Streusel Topping:
In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly, using a pastry blender or pulling 2 table knives through the ingredients in opposite directions. Set aside.
For Muffins:
Sift together, flour, sugar, baking powder, and salt. In a small bowl, beat the egg, milk and the melted butter. Pour the egg mixture into the dry ingredients and mix well. Stir in the chopped apple. Divide batter evenly among muffin cups. Sprinkle each with about 1 Tbls. streusel topping. Bake in preheated oven for 20 to 25 minutes or until golden brown.
Makes 12 muffins.
Streusel Topping:
1/4 c flour
1/4 brown sugar, firmly packed
1/4 tsp cinnamon
2 Tbls firm butter
Muffins:
1 c plus 2 Tbls flour
1/2 c sugar
2 tsp baking powder
pinch of salt
1 large egg
1/2 milk
5 Tbls butter, melted
1 large apple (such as jonathan, granny smith, golden delicious, red delicious) peeled, cored, and diced
Preheat oven to 400F. Place muffin or cupcake liners in a 12 cup muffin pan or grease the bottoms only of a muffin pan.
For Streusel Topping:
In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly, using a pastry blender or pulling 2 table knives through the ingredients in opposite directions. Set aside.
For Muffins:
Sift together, flour, sugar, baking powder, and salt. In a small bowl, beat the egg, milk and the melted butter. Pour the egg mixture into the dry ingredients and mix well. Stir in the chopped apple. Divide batter evenly among muffin cups. Sprinkle each with about 1 Tbls. streusel topping. Bake in preheated oven for 20 to 25 minutes or until golden brown.
Makes 12 muffins.
Lime Meltaway Cookies
Lime Meltaways
12 Tbls butter, room temperature
1 c powdered sugar, divided into 1/3 and 2/3
Grated zest of 2 limes
2 Tbls lime juice (About 2 limes)
1 Tbls vanilla
1 3/4, plus 2 Tbls Flour
2 Tbls Cornstarch
1/4 tsp salt
Cream butter and 1/3 c of the powdered sugar until fluffy. Add lime zest, juice, and vanilla. Beat until fluffy.
In medium bowl whisk flour, cornstarch, and salt. Add to the butter mixture. Beat low until combined.
Roll dough into 2 1 1/4 " logs. Wrap in wax paper and chill at least 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment . Place remainig 2/3 c powdered sugar in a resealable plastick bag. Slice dough into 1/8" rounds. Place rounds on baking sheets 1"apart. Bake about 13-15 min or until barely golden. While still warm, toss in the sugar to coat then cool on wire racks.
*The dough itself is not very sweet so don't be alarmed. They taste just right with the powdered sugar coating them. You can also store these in the freezer if you don't want to bake them right away and slice them frozen.
12 Tbls butter, room temperature
1 c powdered sugar, divided into 1/3 and 2/3
Grated zest of 2 limes
2 Tbls lime juice (About 2 limes)
1 Tbls vanilla
1 3/4, plus 2 Tbls Flour
2 Tbls Cornstarch
1/4 tsp salt
Cream butter and 1/3 c of the powdered sugar until fluffy. Add lime zest, juice, and vanilla. Beat until fluffy.
In medium bowl whisk flour, cornstarch, and salt. Add to the butter mixture. Beat low until combined.
Roll dough into 2 1 1/4 " logs. Wrap in wax paper and chill at least 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment . Place remainig 2/3 c powdered sugar in a resealable plastick bag. Slice dough into 1/8" rounds. Place rounds on baking sheets 1"apart. Bake about 13-15 min or until barely golden. While still warm, toss in the sugar to coat then cool on wire racks.
*The dough itself is not very sweet so don't be alarmed. They taste just right with the powdered sugar coating them. You can also store these in the freezer if you don't want to bake them right away and slice them frozen.
Snickerdoodles
Snickerdoodles
1 c butter, softened-but not too much
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Combine in a small bowl: 2 T sugar, 2 tsp cinnamon
In a medium bowl combine the flour, cream of tartar, baking soda, and salt and whisk together.
In a large bowl cream the butter and sugar. Add the eggs and mix well.
Stir in the dry ingredients being careful not to overmix the dough. Sometimes mine is even a little crumbly.
Chill the dough for at least 1 hour.
Roll into 1" balls and roll in the suagr/cinnamon mixture.
Bake on parchment lined baking sheets at 375F for 8-10 min.
1 c butter, softened-but not too much
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Combine in a small bowl: 2 T sugar, 2 tsp cinnamon
In a medium bowl combine the flour, cream of tartar, baking soda, and salt and whisk together.
In a large bowl cream the butter and sugar. Add the eggs and mix well.
Stir in the dry ingredients being careful not to overmix the dough. Sometimes mine is even a little crumbly.
Chill the dough for at least 1 hour.
Roll into 1" balls and roll in the suagr/cinnamon mixture.
Bake on parchment lined baking sheets at 375F for 8-10 min.
Oatmeal Sandwhich Cookies
New Old-Fashioned Oatmeal Cookies
from Cottage Living
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick
Preheat oven to 375F.
Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well.
Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment papre. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks.
Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.
Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Beat ingredients together until combined and light and fluffy
from Cottage Living
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick
Preheat oven to 375F.
Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well.
Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment papre. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks.
Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.
Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Beat ingredients together until combined and light and fluffy
Sugar Cookies
My Favorite Sugar Cookies
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
½ teaspoon salt
2 ½ cups sifted flour
Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.
Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
½ teaspoon salt
2 ½ cups sifted flour
Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.
Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.
Whole Wheat Bread
Honey Whole Wheat Bread
1 Tbls active dry yeast
1 c warm water (110F)
1 Tbls butter, melted
3 Tbls honey
1 c bread flour (all purpose is ok)
1 c whole wheat flour
2 tsp salt
In a large bowl, stir together the yeast and the warm water. Let it stand ofr 5-10 minutes, until foamy. Stir in the melted butter, honey, and flours. Add a bit more flour at a time if the dough is still sticky. Mine was and I added flour until it could be handled and was slightly sticky. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes.
Transfer dough to a lightly greased bowl, cover and let rise until doubles, 1-1 1/2 hours.
Remove dough and gently deflate. Grease a loaf pan. Roll dough into a 12 inch by 14 inch rectangle. Roll up dough and pinch seams and turn edges under so that it will fit into the loaf pan.
Cover with a dishtowel and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 400F. Bake for 25 minutes at 4ooF. Let loaf cool before slicing.
1 Tbls active dry yeast
1 c warm water (110F)
1 Tbls butter, melted
3 Tbls honey
1 c bread flour (all purpose is ok)
1 c whole wheat flour
2 tsp salt
In a large bowl, stir together the yeast and the warm water. Let it stand ofr 5-10 minutes, until foamy. Stir in the melted butter, honey, and flours. Add a bit more flour at a time if the dough is still sticky. Mine was and I added flour until it could be handled and was slightly sticky. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes.
Transfer dough to a lightly greased bowl, cover and let rise until doubles, 1-1 1/2 hours.
Remove dough and gently deflate. Grease a loaf pan. Roll dough into a 12 inch by 14 inch rectangle. Roll up dough and pinch seams and turn edges under so that it will fit into the loaf pan.
Cover with a dishtowel and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 400F. Bake for 25 minutes at 4ooF. Let loaf cool before slicing.
New York Style Cheesecake
Makes one 9-inch cheesecake, serving 12 to 16
For the crust, chocolate wafers (Nabisco Famous) can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.
Ingredients
Graham Cracker Crust
1cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1tablespoon granulated sugar 5tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 1/2pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8teaspoon table salt 1 1/2cups granulated sugar (10 1/2 ounces)
1/3cup sour cream (2 1/2 ounces)
2teaspoons lemon juice from 1 lemon
2teaspoons vanilla extract 2 large egg yolks 6 large eggs Instructions
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into we
For the crust, chocolate wafers (Nabisco Famous) can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.
Ingredients
Graham Cracker Crust
1cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1tablespoon granulated sugar 5tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 1/2pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8teaspoon table salt 1 1/2cups granulated sugar (10 1/2 ounces)
1/3cup sour cream (2 1/2 ounces)
2teaspoons lemon juice from 1 lemon
2teaspoons vanilla extract 2 large egg yolks 6 large eggs Instructions
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into we
German Chocolate Cake
Chocolate Cake with Coconut-Pecan Filling
Published January 1, 2005.
Serves 12 to 18
Why this recipe works:We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously separating the eggs, beating the whites, and folding them into the batter. We enhanced the chocolate flavor with a combination of cocoa powder and high-quality semisweet or bittersweet chocolate. Finally, we adjusted the level and proportions of the sugar (both brown and white) and butter in the cake and filling, and toasted the pecans, for a German chocolate cake that was easier to make and had better texture and flavor than the original. (less)
We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously sepa...(more)
Serves 12 to 16
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Ingredients
Filling
4 egg yolks 1can evaporated milk (12 ounces)
1cup granulated sugar (7 ounces)
1/4cup packed light brown sugar (1 3/4 ounces)
6tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8teaspoon table salt 2teaspoons vanilla extract 2 1/3cups sweetened shredded coconut (7 ounces)
1 1/2cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4ounces semisweet or bittersweet chocolate , chopped fine
1/4cup Dutch-processed cocoa , sifted
1/2cup boiling water 2cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), softened
1cup granulated sugar (7 ounces)
2/3cup packed light brown sugar (about 4 3/4 ounces)
3/4teaspoon table salt 4 large eggs , room temperature
1teaspoon vanilla extract 3/4cup sour cream , room temperature
Instructions
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
Published January 1, 2005.
Serves 12 to 18
Why this recipe works:We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously separating the eggs, beating the whites, and folding them into the batter. We enhanced the chocolate flavor with a combination of cocoa powder and high-quality semisweet or bittersweet chocolate. Finally, we adjusted the level and proportions of the sugar (both brown and white) and butter in the cake and filling, and toasted the pecans, for a German chocolate cake that was easier to make and had better texture and flavor than the original. (less)
We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously sepa...(more)
Serves 12 to 16
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Ingredients
Filling
4 egg yolks 1can evaporated milk (12 ounces)
1cup granulated sugar (7 ounces)
1/4cup packed light brown sugar (1 3/4 ounces)
6tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8teaspoon table salt 2teaspoons vanilla extract 2 1/3cups sweetened shredded coconut (7 ounces)
1 1/2cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4ounces semisweet or bittersweet chocolate , chopped fine
1/4cup Dutch-processed cocoa , sifted
1/2cup boiling water 2cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), softened
1cup granulated sugar (7 ounces)
2/3cup packed light brown sugar (about 4 3/4 ounces)
3/4teaspoon table salt 4 large eggs , room temperature
1teaspoon vanilla extract 3/4cup sour cream , room temperature
Instructions
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
Soft and Chewy Sugar Cookies
Cooks Illustrated
The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.
Ingredients
2cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
1/2teaspoon baking powder 1/4teaspoon table salt 16tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1cup granulated sugar (7 ounces)
1/2cup granulated sugar (3 1/2 ounces), for rolling dough
1tablespoon light brown sugar 1 large egg 1 1/2teaspoons vanilla extract Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.
Ingredients
2cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
1/2teaspoon baking powder 1/4teaspoon table salt 16tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1cup granulated sugar (7 ounces)
1/2cup granulated sugar (3 1/2 ounces), for rolling dough
1tablespoon light brown sugar 1 large egg 1 1/2teaspoons vanilla extract Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Crepes with Nutella and Bananas
Cooks Illustrated, May 2011
Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are needed for the filling.
Ingredients
1/2teaspoon vegetable oil 1cup (5 ounces) unbleached all-purpose flour 1teaspoon sugar 1/4teaspoon table salt 1 1/2cups whole milk 3large eggs 2tablespoons unsalted butter , melted and cooled
8teaspoons Nutella spread 4 bananas , cut into eight to ten 1/4-inch-thick slices
Instructions
1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. Transfer stack of crêpes to large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Spread 2 teaspoons Nutella over top half of each crêpe followed by eight to ten banana slices. Fold crêpes into quarters. Serve immediately.
Technique
Whisk Away
Most recipes for traditional American pancakes caution against overmixing the batter; doing so activates the formation of gluten and will render the results tough and dense. In theory, the same logic would apply to crêpes, but our mixing tests showed that all that worry was for naught. Why? It all comes down to the liquid-to-flour ratio. The high proportion of liquid in crêpe batter makes it so dilute that gluten development—that is, the network of proteins that give baked goods their chew—is not actually a factor. This also means that you can use anything from low-protein cake flour to high-protein bread flour and get a similarly tender crêpe.
Technique
Is the Pan Ready?
Here's a test to make sure that the pan is hot enough: Drop a teaspoon of batter into its center. If this mini crêpe is golden brown on the bottom after 20 seconds, the pan is ready. If it's blond—or burned—adjust the heat accordingly.
Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are needed for the filling.
Ingredients
1/2teaspoon vegetable oil 1cup (5 ounces) unbleached all-purpose flour 1teaspoon sugar 1/4teaspoon table salt 1 1/2cups whole milk 3large eggs 2tablespoons unsalted butter , melted and cooled
8teaspoons Nutella spread 4 bananas , cut into eight to ten 1/4-inch-thick slices
Instructions
1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. Transfer stack of crêpes to large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Spread 2 teaspoons Nutella over top half of each crêpe followed by eight to ten banana slices. Fold crêpes into quarters. Serve immediately.
Technique
Whisk Away
Most recipes for traditional American pancakes caution against overmixing the batter; doing so activates the formation of gluten and will render the results tough and dense. In theory, the same logic would apply to crêpes, but our mixing tests showed that all that worry was for naught. Why? It all comes down to the liquid-to-flour ratio. The high proportion of liquid in crêpe batter makes it so dilute that gluten development—that is, the network of proteins that give baked goods their chew—is not actually a factor. This also means that you can use anything from low-protein cake flour to high-protein bread flour and get a similarly tender crêpe.
Technique
Is the Pan Ready?
Here's a test to make sure that the pan is hot enough: Drop a teaspoon of batter into its center. If this mini crêpe is golden brown on the bottom after 20 seconds, the pan is ready. If it's blond—or burned—adjust the heat accordingly.
Old Fashioned Chocolate Layer Cake
Serves 10 to 12
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Ingredients
Cake
12tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4ounces unsweetened chocolate , coarsely chopped
1/4cup Dutch-processed cocoa (3/4 ounce)
1/2cup hot water 1 3/4cups sugar (12 1/4 ounces)
1 1/2teaspoons baking soda 1teaspoon table salt 1cup buttermilk 2teaspoons vanilla extract 4 large eggs 2 large egg yolks Frosting
16ounces semisweet chocolate , finely chopped
8tablespoons unsalted butter (1 stick)
1/3cup sugar 2tablespoons corn syrup 2teaspoons vanilla extract 1/4teaspoon table salt 1 1/4cups heavy cream (cold)
Instructions
1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.
Technique
Secrets to Old-Fashioned Chocolate Layer Cake
Some of the steps in our chocolate cake recipe may seem unconventional, but we think the moist, chocolaty results are worth bucking tradition.
ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.
TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake.
MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a "pudding" in a double boiler boosts the chocolate flavor and adds moisture.
RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form "ribbons" (thin strands of batter) adds volume and fluffiness.
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Ingredients
Cake
12tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4ounces unsweetened chocolate , coarsely chopped
1/4cup Dutch-processed cocoa (3/4 ounce)
1/2cup hot water 1 3/4cups sugar (12 1/4 ounces)
1 1/2teaspoons baking soda 1teaspoon table salt 1cup buttermilk 2teaspoons vanilla extract 4 large eggs 2 large egg yolks Frosting
16ounces semisweet chocolate , finely chopped
8tablespoons unsalted butter (1 stick)
1/3cup sugar 2tablespoons corn syrup 2teaspoons vanilla extract 1/4teaspoon table salt 1 1/4cups heavy cream (cold)
Instructions
1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.
Technique
Secrets to Old-Fashioned Chocolate Layer Cake
Some of the steps in our chocolate cake recipe may seem unconventional, but we think the moist, chocolaty results are worth bucking tradition.
ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.
TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake.
MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a "pudding" in a double boiler boosts the chocolate flavor and adds moisture.
RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form "ribbons" (thin strands of batter) adds volume and fluffiness.
Thick and Chewy Chocolate Chip Cookie
Cooks Illustrated
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
Ingredients
2 1/8cups bleached all-purpose flour (about 10 1/2 ounces)
1/2teaspoon table salt 1/2teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1cup brown sugar (light or dark), 7 ounces
1/2cup granulated sugar (3 1/2 ounces)
1 large egg 1 large egg yolk 2teaspoons vanilla extract 1 - 2cups chocolate chips or chunks (semi or bittersweet)
Instructions
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
Ingredients
2 1/8cups bleached all-purpose flour (about 10 1/2 ounces)
1/2teaspoon table salt 1/2teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1cup brown sugar (light or dark), 7 ounces
1/2cup granulated sugar (3 1/2 ounces)
1 large egg 1 large egg yolk 2teaspoons vanilla extract 1 - 2cups chocolate chips or chunks (semi or bittersweet)
Instructions
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Baked Raspberry Tart
Published May 1, 2005. Cooks Illustrated
Why this recipe works:To perfect our baked berry tart recipe—using a prebaked tart shell loaded with raspberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy with our classic pâte sucrée crust. We heightened the filling’s flavor by browning the butter instead of simply melting it and substituted Wondra flour for all-purpose flour in our berry tart filling recipe, for a smooth and silky (rather than starchy and coarse) texture. (less)
To perfect our baked berry tart recipe—using a prebaked tart shell loaded with raspberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy with our classic pâte...(more)
Makes one 9-inch tart, serving 8 to 10
To minimize waste, reserve the egg white left from making the tart pastry for use in the filling. If your raspberries are either very tart or very sweet, adjust the amount of sugar in the filling by about a tablespoon or so. Wondra flour is sold in small canisters in the baking aisle alongside all-purpose flour. All-purpose can be used in place of Wondra, but it will give the filling a slightly starchy, gritty feel. The tart is best eaten the day it is made. Leftovers, however, should be refrigerated and brought to room temperature before serving (unfortunately, the crust will be soggy, but the flavor of the tart will be almost as good as when eaten fresh).
Ingredients
Tart Pastry (Pâte Sucrée)
1 large egg yolk 1tablespoon heavy cream 1/2teaspoon vanilla extract 1 1/4cups unbleached all-purpose flour (6 1/4 ounces)
2/3cup confectioners' sugar (about 2 3/4 ounces)
1/4teaspoon table salt 8tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
Filling
6tablespoons unsalted butter 1 large egg plus 1 egg white
1/2cup sugar , plus 1 tablespoon
1/4teaspoon table salt 1teaspoon vanilla extract 1teaspoon Kirsch or framboise, optional
1/4teaspoon grated lemon zest 1 1/2teaspoons lemon juice 2tablespoons Wondra flour 2tablespoons heavy cream 2half-pint containers fresh raspberries (about 10 ounces total), picked over
Instructions
1. For the tart pastry: Whisk together yolk, cream, and vanilla in small bowl. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about twenty 1-second pulses. With machine running, add egg mixture and process until dough comes together, about 12 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 48 hours.
2. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap to 11-inch round. (If dough becomes soft and sticky, slip onto baking sheet and refrigerate until workable.) Transfer dough to tart pan by rolling dough loosely over rolling pin and unrolling over 9-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan by gently lifting dough with one hand while pressing dough into corners and sides of pan with other hand. Press dough into fluted sides of pan, patching breaks or cracks if necessary. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on baking sheet or large plate and freeze 30 minutes. (Frozen dough-lined tart pan can be wrapped tightly in plastic wrap and frozen up to 1 month.)
3. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet; lightly spray one side of 18-inch square heavy-duty extra-wide foil with nonstick cooking spray. Press foil greased side down inside frozen tart shell, folding excess foil over edge of pan; fill with metal or ceramic pie weights. Bake until pastry appears dry and pale gold under foil and edges have just begun to color, 20 to 25 minutes, rotating halfway through baking. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return baking sheet with tart shell to oven and bake until sides are medium golden brown, about 5 minutes; set on wire rack to cool.
4. For the filling: While tart shell is cooling, heat butter in small saucepan with light-colored interior over medium heat; cook, swirling or stirring occasionally, until butter smells nutty and milk solids at bottom are golden brown, about 7 minutes. Transfer butter to small heatproof bowl to stop cooking; cool butter until just warm to touch. Whisk egg and egg white in medium bowl until combined; add sugar and salt whisk vigorously until light colored, about 1 minute. Whisk in warm browned butter until combined; then whisk in vanilla, framboise, and lemon zest and juice. Whisk in Wondra flour, then whisk in cream until combined.
5. Add berries and bake: Distribute raspberries in single tightly packed layer in bottom of cooled tart shell. Pour filling mixture evenly over raspberries. Place tart on baking sheet in oven. Bake until fragrant and filling is set (does not jiggle when shaken), bubbling lightly around edges, and surface is puffed and deep golden brown, about 30 minutes, rotating sheet pan after about 20 minutes for even browning. Cool on wire rack to room temperature, at least 1 1/2 or up to 6 hours. Remove tart pan ring; slide thin-bladed spatula between tart pan bottom and crust to loosen, then slide tart onto serving platter. Cut into wedges and serve.
Why this recipe works:To perfect our baked berry tart recipe—using a prebaked tart shell loaded with raspberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy with our classic pâte sucrée crust. We heightened the filling’s flavor by browning the butter instead of simply melting it and substituted Wondra flour for all-purpose flour in our berry tart filling recipe, for a smooth and silky (rather than starchy and coarse) texture. (less)
To perfect our baked berry tart recipe—using a prebaked tart shell loaded with raspberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy with our classic pâte...(more)
Makes one 9-inch tart, serving 8 to 10
To minimize waste, reserve the egg white left from making the tart pastry for use in the filling. If your raspberries are either very tart or very sweet, adjust the amount of sugar in the filling by about a tablespoon or so. Wondra flour is sold in small canisters in the baking aisle alongside all-purpose flour. All-purpose can be used in place of Wondra, but it will give the filling a slightly starchy, gritty feel. The tart is best eaten the day it is made. Leftovers, however, should be refrigerated and brought to room temperature before serving (unfortunately, the crust will be soggy, but the flavor of the tart will be almost as good as when eaten fresh).
Ingredients
Tart Pastry (Pâte Sucrée)
1 large egg yolk 1tablespoon heavy cream 1/2teaspoon vanilla extract 1 1/4cups unbleached all-purpose flour (6 1/4 ounces)
2/3cup confectioners' sugar (about 2 3/4 ounces)
1/4teaspoon table salt 8tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
Filling
6tablespoons unsalted butter 1 large egg plus 1 egg white
1/2cup sugar , plus 1 tablespoon
1/4teaspoon table salt 1teaspoon vanilla extract 1teaspoon Kirsch or framboise, optional
1/4teaspoon grated lemon zest 1 1/2teaspoons lemon juice 2tablespoons Wondra flour 2tablespoons heavy cream 2half-pint containers fresh raspberries (about 10 ounces total), picked over
Instructions
1. For the tart pastry: Whisk together yolk, cream, and vanilla in small bowl. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about twenty 1-second pulses. With machine running, add egg mixture and process until dough comes together, about 12 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 48 hours.
2. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap to 11-inch round. (If dough becomes soft and sticky, slip onto baking sheet and refrigerate until workable.) Transfer dough to tart pan by rolling dough loosely over rolling pin and unrolling over 9-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan by gently lifting dough with one hand while pressing dough into corners and sides of pan with other hand. Press dough into fluted sides of pan, patching breaks or cracks if necessary. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on baking sheet or large plate and freeze 30 minutes. (Frozen dough-lined tart pan can be wrapped tightly in plastic wrap and frozen up to 1 month.)
3. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet; lightly spray one side of 18-inch square heavy-duty extra-wide foil with nonstick cooking spray. Press foil greased side down inside frozen tart shell, folding excess foil over edge of pan; fill with metal or ceramic pie weights. Bake until pastry appears dry and pale gold under foil and edges have just begun to color, 20 to 25 minutes, rotating halfway through baking. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return baking sheet with tart shell to oven and bake until sides are medium golden brown, about 5 minutes; set on wire rack to cool.
4. For the filling: While tart shell is cooling, heat butter in small saucepan with light-colored interior over medium heat; cook, swirling or stirring occasionally, until butter smells nutty and milk solids at bottom are golden brown, about 7 minutes. Transfer butter to small heatproof bowl to stop cooking; cool butter until just warm to touch. Whisk egg and egg white in medium bowl until combined; add sugar and salt whisk vigorously until light colored, about 1 minute. Whisk in warm browned butter until combined; then whisk in vanilla, framboise, and lemon zest and juice. Whisk in Wondra flour, then whisk in cream until combined.
5. Add berries and bake: Distribute raspberries in single tightly packed layer in bottom of cooled tart shell. Pour filling mixture evenly over raspberries. Place tart on baking sheet in oven. Bake until fragrant and filling is set (does not jiggle when shaken), bubbling lightly around edges, and surface is puffed and deep golden brown, about 30 minutes, rotating sheet pan after about 20 minutes for even browning. Cool on wire rack to room temperature, at least 1 1/2 or up to 6 hours. Remove tart pan ring; slide thin-bladed spatula between tart pan bottom and crust to loosen, then slide tart onto serving platter. Cut into wedges and serve.
Mexican Wedding Cookies
Yield 50 cookies
Ingredients
1 pound soft unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted pastry flour
Powdered sugar for dusting
Directions
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Ingredients
1 pound soft unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted pastry flour
Powdered sugar for dusting
Directions
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Chocolate Peanut Butter Cake from Sky High cakes
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
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