Friday, December 23, 2011
apples, and pears. The result was a refreshing dish that I'll make again - and look forward to trying when stone fruits are back in season.
The only unusual technique in this recipe is how you cut the fruit; the recipe asks for matchsticks. I held the fruit right side up and sliced off the four sides. Then I put each piece cut side down and made a horizontal cut through the middle. Holding the two pieces together, cut 1/4 inch slices vertically.
1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm fruit (about 5; such as plums, nectarines, peaches, apricots, pears, or apples), julienned
Kosher salt and freshly ground black pepper
Whisk first 6 ingredients in a medium bowl. Add fruit; toss gently to coat. Season lightly to taste with salt and pepper.
Thursday, December 22, 2011
butterBoar's Head Jerk Turkey
Boar's Head Three-Pepper Colby Jack Cheese
sliced Marble Rye
spicy brown mustard
Boar's Head submarine dressing
Butter 2 slices of marble rye. On the other side of one buttered slice, spread mustard. Heat a frying pan to medium low. Layer three slices of turkey and two slices of cheese between the rye bread. Grill on both sides until cheese melts. Removing one slice of bread, sprinkle submarine dressing on the turkey and replace bread.
Wednesday, December 21, 2011
Roasted Reds and Sweets
2 medium sweet potatoes, scrubbed
2-4 medium/large red potatoes, scrubbed
3-4 T. olive oil
salt and pepper
1/2 t. thyme
Cube potatoes into one-inch squares. Spread out on a rimmed cookie sheet sprayed with non-stick spray. Drizzle olive oil over the potatoes and toss to coat evenly. Sprinkle salt, pepper, and thyme over the potatoes.
Roast at 425 for 50-60 minutes, tasting to check tenderness.
Tuesday, December 20, 2011
White Chocolate Peppermint Cheesecake
1 package peppermint Oreos (can substitute regular or red with 1/2 t. peppermint extract added)
3 T. butter, melted
1/4 c. sugar
Process the Oreos into crumbs in a food processor or with a rolling pin and a plastic bag. Mix the crumbs withe melted butter and sugar, as well as the peppermint extract if using. Press into a 9-inch springform pan, on the bottom and up the sides. Set aside.
1 package Candy Cane Hershey's kisses, unwrapped
1/4 c. white chocolate chips
1/2 cup half and half
3 packages cream cheese
3/4 c. sugar
1 t. vanilla
1/2-1 teaspoon peppermint extract, depending on how peppermint-y you want it
red food coloring (optional)
Preheat oven to 325.
You'll want 2 cups of white chocolate, so measure the Hershey's kisses and add some white chocolate chips to make up the difference. Put in a microwave safe bowl with half and half and melt at 50% power. Stir after each minute - it will take about three minutes. Stir until smooth and set aside.
Beat cream cheese and sugar until smooth. Add eggs one at a time, stirring after each addition. Mix in melted white chocolate , vanilla, peppermint extract, and a few drops of red food coloring if desired.
Pour mixture into prepared crust. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
Tuesday, November 22, 2011
It's time for the Super Bowl of cooking! We'll have a smaller group than usual this year - ten people - and the guests are bringing several components of the meal. Here's my plan; you can click on the links for recipes.
Chex Mix - Grandma
Fruit Dip - Grandma/Great Grandma
Turkey (Cook's Illustrated brining technique)
White Bread Stuffing
Cranberry Sauce (from the back of the Ocean Spray bag, with orange zest added)
Crescent Rolls - Grandma
Sweet Potatoes - Grandma
Creamy Leek Gratin - a new one this year
Sweet Corn Pudding
Macaroni and Cheese
Shredded Brussels Sprouts with Pecans and Prosciutto
Waldorf Salad - Great Grandma
Jello Salad - Grandma
Apple Pie - Mom's recipe
Pumpkin Pie/Cheesecake - Aunt
Another possible dessert from Grandma
Sunday, October 30, 2011
3/4 cup chocolate chips
1 1/2 cup peanut butter candy melts, peanut butter chips, or peanut butter
2 cups chow mein noodles
1/2 cup rice krispies
large red sprinkles (optional)
Melt the chocolate chips and peanut butter candy melts in the microwave at 50% power for 2-3 minutes, stirring after each minute. Add rice krispies. Stir in chow mein noodles until mixture starts to hold together, adding more if necessary. Drop by spoonful onto waxed paper. Add eight long chocolate-covered chow mein noodles for legs. Add large red sprinkles for eyes if desired. To speed drying, put in refrigerator.
1 package hot dogs
1 package flour tortillas
mustard, ketchup, and relish
Cut hot dogs into 3 pieces. About 1/2 inch from the end, cut a small square for a toe.
Cut tortillas into 1/2 inch strips about 5-6 inches long. Wind them around the hot dog, leaving the "toe" uncovered. Secure with a toothpick.
Bake at 350 for 7-8 minutes. Using a small brush or spoon, paint the toe with mustard, ketchup, or relish. Serve.
Dem Bones (photo courtesy Jack Carnes)
White candy melts
Melt candy melts according to package instructions. Dip pretzel sticks in the melted candy - it's okay if the end you are holding is not covered. Dry on waxed paper. Stick mini marshmallows on ends of pretzel sticks to make bones. These are way better than they have any right to be.
1 package orange Kool-Aid
1 package purple Kool-Aid
2 cups sugar
4 cups 7-Up
In a gallon container, mix orange and purple Kool-Aid, sugar, and 3 quarts of water and ice until sugar dissolves. Stir in 7-Up and serve. The picture makes it look brown, but it's really more of an unappetizing black color!
Saturday, October 8, 2011
First, take two white cake mixes (quelle horreur!). Prepare them according to the package instructions, and divide the batter among six bowls. I weighed the batter to make sure they were even. Follow the Roy G. Biv rules of rainbows and tint the batter the following colors: red, orange, yellow, green, blue, and purple. For most vivid colors, use gel food colors. You can get some neon colors at the grocery store made by Betty Crocker that would work nicely for this cake. I used my Wilton colors.
Next, prepare two nine-inch cake pans by spraying with Pam, lining with a circle of parchment, and spraying the parchment with Pam. Bake two colors at a time, for 15 minutes. You can bake more at once if you have two ovens or more than two nine-inch pans.
Let the cakes cool and remove parchment.
Now, make the buttercream frosting in this post, but triple it. Layer and frost the cake in the Roy G. Biv pattern. Use a crumb coat to the outside of the cake. If your frosting is too thick for a thin crumb coat, add a small amount of milk to about 1/3 of the remaining frosting. Put the cake in the refrigerator until it crusts over - about 30-60 minutes.
Finally, put the remaining frosting in six bowls. Color the frosting with the six colors you used before. Put frosting into six decorating bags. Using the 103 or 104 petal tip, pipe frosting in a ruffle form. The thin end of the tip should be up. Squeeze a short line of frosting, then go back and forth to create a ruffled effect - think zig-zag. This is actually very easy and forgiving.
Here's a (slightly messy) picture of the cake once you cut into it.
And here's a slice. We had to cut them very thinly because the cake was really tall, with six layers!
1. If you don't want to use the cake decorating tools, you can just frost the outside with white frosting. Here's a rainbow cake done that way. Think of the surprise once you cut into a pure white cake and find a rainbow!
2. I never use cake mixes, but for this cake I wanted the colors to be undiluted, and I was afraid a homemade cake wouldn't be white enough.
3. I actually used a swiss meringue buttercream for the outside. It was fun to make and less sweet than the powdered sugar buttercream I usually use. I'd like work with it a bit more, but for now I'll stick with my usual recipe.
4. The cake shifted a bit in transit, as you can see below.
Recreating Olive Garden's salad was the most difficult knock-off. Most recipes online include raw egg (which I'm sure OG does not use) or pectin, which sounds kind of gross for salad dressing. The recipe I went with was outstanding, but not that close to Olive Garden's dressing. However, I put the bowl and all ingredients except for lettuce and the croutons in the freezer before adding the dressing and serving, and the chilled salad captured a lot of the OG experience.
Olive Garden Salad
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons corn syrup
- 2 tablespoons parmesan cheese
- 2 tablespoons romano cheese
- 1 teaspoon garlic salt
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon parsley flakes
- 1 tablespoon lemon juice
- Mix all ingredients in a blender until well mixed.
- If this is a little to tart for your own personal tastes please add a little extra sugar - mine did need sugar.
1 head iceberg lettuce, chopped
1 Romaine heart, chopped
1/2 cup thinly sliced red onion
1 sliced cucumber
1 cup whole pepperoncini peppers
1/2 cup kalamata olives
3 roma tomatoes, thickly sliced
1 cup croutons
Toss lettuces, onion, cucumbers, peppers, olives, and tomatoes in a chilled glass bowl with dressing. Top with croutons and cheese.
1 lb Italian sausage (mild or hot)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onions, chopped
1/4 cup bacon, cooked and crumbled (optional, but really good)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
1. Remove uncooked sausage from casings and break into small pieces.
2. Brown sausage in your soup pot. Remove with a slotted spoon.
3. Add onions and garlic to remaining fat and cook for five minutes.
4. Place chicken broth, water, onions, and potatoes in pot.
5. Cook on medium heat until potatoes are done.
6. Add sausage and bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.
Sunday, October 2, 2011
It is a very thick - more like an Italian chili. You can add more V8 juice to make it brothier, especially when reheating leftovers. Serve with OG breadsticks.
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice (add more if soup is too thick)
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve with Parmesan cheese.
Jack and Ben love Olive Garden's breadsticks, but they pronounced this version "way better."
Olive Garden Breadsticks
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast (about half a packet)
1 cup plus 1 tablespoon warm water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle attachment on a stand mixer to mix the softened butter into the flour. If you don't have a stand mixer, use a mixing spoon or hand mixer to combine the butter with the flour. When the yeast mixture is foamy, pour it into the flour mixture and use a dough hook on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don't have a stand mixer, combine the ingredients and then knead the dough by hand on a countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it doubles in size. When the dough has doubled, measure out 2-ounce portions and roll the dough between your hands to form sticks that are 7 inches long. Place the dough on parchment paper-lined baking sheets, cover and set aside for 1 to 1 1/2 hours, or until the dough doubles in size once
again. You can fit them all on one sheet, but they will grow into each other. You can also put them on two sheets and rotate the pans halfway through the baking time.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 8-10 minutes, or until lightly golden brown. When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
Although it's not a looker, this appetizer is worth your attention! It's easy and addictive and a good change from the usual Mexican appetizers I serve. The red crock I put it in has a plug-in base which kept it piping hot.
Salsa Cheese Dip
1 cup salsa (I used hot salsa from the produce section)
1 8 oz. package cream cheese, softened
1 1/2 cups shredded cheddar cheese
1 cup sour cream
Mix all ingredients together with a mixer until smooth. Bake, covered, for 35 minutes at 350. Uncover, stir or whisk, and bake for 45 minutes more. After you take it out of the oven, stir or whisk again and serve with tortilla chips.
Monday, September 5, 2011
Preheat the oven to 275ºF.
Begin by cutting jalapeños in half lengthwise. Try to keep the stems intact.
With a spoon, scrape out the seeds and light-colored membranes. Remember: The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.
Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently.
Next, stuff each hollowed jalapeño half with the cheese mixture.
Wrap bacon slices around each half, covering as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as the bacon will contract as it cooks.
Brush the surface of the bacon with your favorite barbecue sauce.
Secure the jalapeños with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling.
Serve hot or at room temperature.
Thursday, September 1, 2011
I didn't make the onion/olive topping; instead, I drizzled the bread with olive oil and topped with rosemary, salt, pepper, and parmesan.
I made my spaghetti sauce to make a very traditional lasagna. I put sauce in the bottom of the 9x13 pan, layered four cooked lasagna noodles, then a mixture of ricotta, cottage cheese, parmesan, egg, salt, and pepper. I topped this with more sauce and mozzarella cheese. I repeated the noodles/ricotta/sauce mozzarella layer. Finally, I ended with noodles, sauce, mozzarella, and more parmesan. Bake for 30-40 minutes at 350.
Gnocchi with Ricotta and Spinach
Spaghettini with Pesto
I didn't serve this over pasta. If you cook it closer to 30-40 minutes in the oven, the sauce will thicken up. I sliced the chicken breasts in half length-wise. Today's thick chicken breasts take forever to cook through, so I like to cut them thinner and cook them faster. Because I was catering, I brined the chicken breasts for about 1/2 an hour in salty water. This gives you a margin of cooking error - it's much harder to dry them out.
This recipe was requested by the wonderful preschool director - it fit the retreat's theme of a coffee shop. I made it in springform pans, but you can easily make it in a 9x13 pan.
1 package Oreos, ground into crumbs in a food processor
1/4 cup butter, melted
1 jar hot fudge
1 half-gallon coffee ice cream
1 8 oz. container Cool Whip, thawed
chocolate bar shavings for garnish (optional)
Mix together ground Oreos and melted butter and press into bottom of pan. Bake at 350 for 10 minutes. Cool.
Slightly soften ice cream and spread in pan. Refreeze.
Slightly warm hot fudge and spread over ice cream. Freeze.
Spread Cool Whip on top and shave a chocolate bar over the Cool Whip, if using.
Freeze until ready to serve.
This is another Pioneer Woman technique. She says that anytime she goes to a family get-together, everyone asks, "Are you going to bring The Bread?". It's just bread and butter, but the technique of baking then broiling browns the butter and makes the bread unbelievably flavorful and irresistible. People usually think there is something else in the bread, like garlic, but it's just bread and butter.
One loaf of French bread, split
2 sticks of salted butter, softened (you won't need to use all of it unless your bread is huge)
Spread about 3/4 of a stick of butter on each piece of bread. Place side by side on a baking sheet.
Bake for 10 minutes on 350. Turn the oven off and the broiler on. Watch the bread as it browns and slightly blackens. Don't be afraid of the blackening; just a little bit won't make it taste burned. Steel your nerves and remove from oven when golden, brown, and spotty black.
Monday, June 27, 2011
A note about pine nuts: try to avoid buying them from China. Chinese pine nuts can cause "pine nut mouth" in some people: an unpleasant, metallic taste in the mouth that is harmless but can last for a couple of weeks. Unfortunately, pine nuts are really expensive right now, but you don't need to use a lot in this recipe.
You can change the amounts or types of vegetables in this recipe - it's very flexible.
2-4 zucchini, cut into 1/2 inch pieces
2-4 yellow squash, cut into 1/2 inch pieces
1-2 red bell pepper, 1-inch diced
1-2 yellow bell pepper, 1-inch diced
1 red or white onion, peeled and 1-inch diced
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
16 oz. orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2-3 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4-1/2 cup pine nuts
1 cup feta (use more or less to taste
15 fresh basil leaves, cut into julienne or ripped
Preheat the oven to 425 degrees F.
Toss the zucchini, squash, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 30-40 minutes, until tender and lightly browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water according to package directions, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature or chilled.
Thursday, June 23, 2011
I first had bulgogi in Chicago's Koreatown with my college roommate. The tender, flavorful beef, grilled tableside and accompanied by panchan (side dishes) and rice and lettuce for wrapping, was delicious and memorable. I've made it a few times recently on the grill, and I love it, in spite of the messy production it is to eat it.
If you have a Korean grocery store near you (like Super HMart), you can buy bulgogi beef. Otherwise, use sirloin or flank steak (my choice). Slice the steak thinly - no more than 1/4 inch thick. Cut it against the grain and marinate it overnight or all day if possible. It will cook in a few minutes on the grill.
Serve the meat with steamed white rice, red or green leaf lettuce, and hot sauce (chili-garlic sauce like Sriracha).
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Sunday, April 24, 2011
Saturday, March 26, 2011
1 cup sliced/chopped green onions
½ teaspoons ground cumin
¼ teaspoons cayenne pepper
1/2 teaspoon salt
3 cups shredded Monterey Jack
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 7-oz. can chopped green chiles
1/2 cup chopped green onions (for garnish)
1/2 cup chopped fresh cilantro (for garnish)
1. Mix all filling ingredients together in a large bowl.
Friday, March 25, 2011
1 1/2 cups ground chocolate graham crackers or chocolate wafer cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
1 cup brown sugar
2/3 cup heavy whipping cream
1 teaspoon vanilla extract (optional)
Pinch of salt
1. In a small saucepan melt butter.
2. Add the brown sugar; whisk until combined and thickened (about 2 minutes).
3. Whisk in the whipping cream, until thoroughly blended (2 more minutes).
4. Mix in vanilla (if using) until combined.
5. NOTE: this sauce will thicken up more when refrigerated.
Let caramel come to room temperature. Spoon caramel over top of cake just to edges (do not allow to drip down sides). Garnish top edges with chopped Heath bars. Chill at least 2 hours or overnight.
Run knife around pan sides to loosen cake; release pan sides.
Sweet Corn Cake
1/2 cup butter, softened
1/3 cup masa harina (corn flour)
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream (can use milk)
1/4 teaspoon salt
1/2 teaspoon baking powder
1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. (You can skip the water bath if you like.)
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Saturday, March 19, 2011
2 pounds ground beef
2 (10.5 ounce) cans beef broth
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate OR 1 1/2 T. cocoa powder
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
shredded Cheddar cheese
chopped raw onions
1. Add beef and beef broth to a dutch oven. Bring to a simmer and cook, stirring occasionally, until beef is cooked through.
2. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
3. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese, onions, and crackers.
Friday, March 18, 2011
I also tried some with Rolos which were delicious. I think a mini Reese's peanut butter cup would also be good.
I adapted the recipe from allrecipes.com.
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies (Andes)
|1.||In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.|
|2.||At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 4 hours or overnight.|
|3.||Preheat oven to 350 degrees F.|
|4.||Roll dough into one-inch balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap mints. When cookies are brought out of the oven, put one mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!|
Sunday, February 6, 2011
½ head sliced napa cabbage, or more to taste
½ head sliced purple cabbage, or more to taste
½ bags baby spinach, or more to taste
1 whole red bell pepper, sliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, sliced thin
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
3 whole cucumbers peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet (watch so they don't burn!)
FOR THE DRESSING:
1 whole lime, juiced
8 tablespoons olive oil
8 tablespoons soy sauce
2 tablespoons sesame oil
⅓ cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves garlic, chopped
2 whole jalapenos, chopped (remove seeds and ribs unless you want dressing to be spicy)
chopped cilantro to top salad (optional)
Thursday, February 3, 2011
I made this cake for Ben's former preschool teacher's birthday. It's a lot like the chocolate peanut butter cake I've made before, but I used a different chocolate cake recipe from Dorie Greenspan. It was very easy to work with and came out of the pans beautifully.
This cake is very rich - you'll get a lot of servings out of it!
Reese's Peanut Butter Cup Cake
For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled
4-5 cups confectioner's sugar
2 c. smooth peanut butter
2 t. vanilla
2 1/2 sticks (1 1/4 cups) butter, room temperature
1/2 t. salt
2/3 c. milk or cream
Beat together peanut butter, butter, and salt until smooth. Add confectioner's sugar and mix well. Add vanilla and milk. Add more milk if it's too thick and more sugar if it's too soft.
For decorating:miniature Reese’s cups, halved and/or chopped
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, folding it in with a spatula. Divide the batter between the prepared cake pans.
Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Don't overbake. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. Sprinkle with chopped Reese’s cups. Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.
Wednesday, January 12, 2011
Tuesday, January 11, 2011
1 pound shredded, cooked chicken (or you can cook a couple of chicken breasts in the soup and shred)
1 (15 ounce) can diced tomatoes, preferably fire-roasted
1 can or jar taco sauce, salsa, or enchilada sauce (up to 16 oz.)
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers or one can drained Rotel tomatoes
2 cloves garlic, minced
1 qt. chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1. Place chicken, tomatoes, sauce, onion, green chiles, and garlic into a slow cooker. Pour in broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro and lime juice. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. 15 minutes before serving, crunch a few handfuls of tortilla chips into the soup and let them break down. Stir.