To give my husband credit, he's become a much more adventurous eater since we've been married. But, there are still some things that leave him skeptical, such as traditional meat dishes converted into vegetarian versions. So when I planned to make Mushroom Lasagna, I pitched the idea to him as a mushroom and pasta dish to avoid the preconceived notion of lasagna layered with meat, red sauce and the likes. He was still slightly skeptical as he helped me prepare the lasagna, particularly when the conversation turned to the cheese:
Him: What type of cheese goes into this lasagna?
Me: (In my head, "Oh crap!") A blend of Italian cheeses.
Him: You mean feet cheese, don't you?
Me: (In my head, "I've been caught!") A blend of Italian cheeses.
Him: That's why you are vague. You're avoiding the question.
As I've said before, he believes he has an aversion to Parmesan and other cheeses that smell strongly (like feet to him). He can tolerate them in small amounts, but it's a strike against a recipe if he knows that's the only cheese involved.
Amazingly, he enjoyed this Cooking Light recipe that I modified. He ate his entire portion without complaints, faces or dying afterward. Both our guests for dinner enjoyed it as well. This is one that I will make again, a nice deviation from traditional pasta dishes in our house.
Mushroom Lasagna
1 cup boiling water
1 oz. dried porcini mushrooms
1 Tbsp. butter
1 cup onion, chopped
12 oz. white button mushrooms
1 tsp. salt, divided
1/2 tsp. pepper, divided
1 Tbsp. dried thyme
6 garlic cloves, minced and divided
1 Tbsp. olive oil
1/2 cup white wine
1/3 cup cream cheese
3 cups milk, divided
1/4 cup flour
9 no-boil lasagna noodles
1/2 cup grated Parmesan cheese
Preheat oven to 350ºF. Combine boiling water with porcini. Let stand 30 minutes, and then strain mushrooms, reserving both mushrooms and liquid.
Melt butter in a large skillet over medium-high heat. Add onion, and saute 3 minutes or until onions are translucent. Add fresh mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper. Saute until mushrooms are browned. Add thyme and 3 garlic cloves. Saute 1 minute. Stir in white wine, bring to a boil and cook until liquid almost evaporates, stirring to loosen browned bits from pan. Remove from heat, and stir in cream cheese and porcini.
Heat a saucepan over medium-high heat. Add olive oil and remaining garlic. Saute 30 seconds, and then add porcini liquid, 2 3/4 cup milk, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil. Combine remaining 1/4 cup milk with flour. Add to milk mixture, and simmer 2 minutes or until slightly thickened, stirring constantly.
Spoon 1/2 cup sauce into the bottom of a 9 x 13 pan sprayed with non-stick spray. Layer 3 noodles on top. Spread with half the mushroom mixture and then 1/3 of the remaining sauce. Repeat layers, ending with the sauce. Top with cheese. Bake 45 minutes or until golden. Makes 6 servings.
January 31, 2012
Dark Chocolate Chip-Mascarpone Cupcakes
I'm contemplating baking a different cupcake each week for the one day I work at the office. It seems like a good opportunity to get feedback while showcasing my skills. This is my second recipe from Betty Crocker The Big Book of Cupcakes.
This frosting is fantastic, even before you add the whipped cream. I might have to play around with mascarpone frosting more in the future.
Dark Chocolate Chip-Mascarpone Cupcakes
Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup mascarpone
3/4 cup dark chocolate chips. coarsely chopped
Frosting
6 oz. cream cheese, softened
1/4 cup mascarpone
1/4 cup powdered sugar
4 tsp. Marsala wine or dark rum
1 1/3 cups whipping cream
Topping
2 tsp. grated dark chocolate
Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.
In medium bowl, combine flour, chile powder, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.
In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla and mascarpone. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended. Stir in chocolate chips.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, cream together cream cheese and mascarpone. Beat in powdered sugar and Marsala. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread frosting onto each cupcake. Top cupcakes with a sprinkling of chocolate.
This frosting is fantastic, even before you add the whipped cream. I might have to play around with mascarpone frosting more in the future.
Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup mascarpone
3/4 cup dark chocolate chips. coarsely chopped
Frosting
6 oz. cream cheese, softened
1/4 cup mascarpone
1/4 cup powdered sugar
4 tsp. Marsala wine or dark rum
1 1/3 cups whipping cream
Topping
2 tsp. grated dark chocolate
Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.
In medium bowl, combine flour, chile powder, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.
In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla and mascarpone. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended. Stir in chocolate chips.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, cream together cream cheese and mascarpone. Beat in powdered sugar and Marsala. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread frosting onto each cupcake. Top cupcakes with a sprinkling of chocolate.
Cocoa Nib Almond Biscotti
I know I've said this before, but I always forget how much I enjoy biscotti until I make it. This biscotti is crisp, smells deliciously like almonds and has a hint of chocolate from cocoa nibs. I really like the flavor and health benefits of the wheat flour. Perfect for a light breakfast, mid-morning snack or dessert.
Cocoa Nib Almond Biscotti
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup plus 1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup slivered almonds
1/4 cup cocoa nibs
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
Preheat oven to 350ºF. In a medium bowl, whisk together flours, sugar, baking powder, and salt. Spread almonds onto baking sheet, and toast 5 minutes. Add almonds and cocoa nibs to dry ingredients. In a small bowl, whisk together eggs, vanilla and almond extract. Add to flour mixture, and stir just until combined.
On a silipat sheet, use spatula to pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300ºF.
Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month. Makes approximately 20 biscotti.
Cocoa Nib Almond Biscotti
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup plus 1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup slivered almonds
1/4 cup cocoa nibs
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
Preheat oven to 350ºF. In a medium bowl, whisk together flours, sugar, baking powder, and salt. Spread almonds onto baking sheet, and toast 5 minutes. Add almonds and cocoa nibs to dry ingredients. In a small bowl, whisk together eggs, vanilla and almond extract. Add to flour mixture, and stir just until combined.
On a silipat sheet, use spatula to pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300ºF.
Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month. Makes approximately 20 biscotti.
Cranberry-Oatmeal Bars
Perhaps I'll finally make a dent in my list of recipes to try from my Cooking Light magazines now that I'm home more often with my son. I'm not sure if these bars will be dessert with an out-of-town friend this weekend or if I'll feel compelled to bake something else.
Cranberry-Oatmeal Bars
Crust
1 cup flour
1 cup oats
1/2 cup brown sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cinnamon
6 Tbsp. butter, melted
3 Tbsp. orange juice
Filling
1 1/3 cups dried cranberries
3/4 cup sour cream
1/2 cup sugar
2 Tbsp. flour
1 tsp. vanilla extract
1/2 tsp. orange zest
1 large egg white, lightly beaten
Preheat oven to 325º. Combine dry ingredients for the crust together, and then drizzle with orange juice and butter. Stir together until moistened, although the mixture will remain crumbly. Reserve 1/2 cup of mixture, and press the remainder into the bottom of a greased 9 x 13 pan.
In a small bowl, combine filling ingredients together. Spread evenly over prepared crust. Sprinkle evenly with reserved crumb mixture.
Bake 40 minutes or until edges are golden. Cool completely in pan on wire rack. Makes 24 bars.
Crust
1 cup flour
1 cup oats
1/2 cup brown sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cinnamon
6 Tbsp. butter, melted
3 Tbsp. orange juice
Filling
1 1/3 cups dried cranberries
3/4 cup sour cream
1/2 cup sugar
2 Tbsp. flour
1 tsp. vanilla extract
1/2 tsp. orange zest
1 large egg white, lightly beaten
Preheat oven to 325º. Combine dry ingredients for the crust together, and then drizzle with orange juice and butter. Stir together until moistened, although the mixture will remain crumbly. Reserve 1/2 cup of mixture, and press the remainder into the bottom of a greased 9 x 13 pan.
In a small bowl, combine filling ingredients together. Spread evenly over prepared crust. Sprinkle evenly with reserved crumb mixture.
Bake 40 minutes or until edges are golden. Cool completely in pan on wire rack. Makes 24 bars.
Maple Cornmeal Cupcakes with Maple Frosting
I decided to deviate from the chocolate cupcake varieties that I shared with my co-workers the past few weeks with this Maple Cornmeal Cupcake with Maple Frosting. This was a recipe that immediately intrigued me from The Big Book of Cupcakes, probably because of the unique flavor combination.
This isn't my favorite frosting as I find it overly sweet—the powdered sugar to butter ratio is disproportionate in my humble opinion. However, it pairs nicely with the slightly grainy cupcake for an overall enjoyable cupcake. As one co-worker phrased it, "They are strangely delightful."
Maple Cornmeal Cupcakes with Maple Frosting
Cupcakes
1 1/2 cups flour
1/3 cup cornmeal
2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1 cups sugar
1 tsp. maple flavoring
2 eggs
3/4 cup milk
Frosting
4 cups powdered sugar
2 Tbsp. butter, softened
2 tsp. maple flavoring
2 to 4 Tbsp. milk
Topping
18 pecan halves
1 tsp. butter, melted
1/2 tsp. brown sugar
1/2 tsp. maple flavoring
1/8 tsp. sea salt
Preheat oven to 350ºF. Place paper baking cups in each of 18 regular-size cupcake tins.
In medium bowl, combine flour, cornmeal, baking powder and salt.
In a large bowl, beat butter on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in maple flavoring and eggs. On low speed, alternately add flour and milk, starting and ending with flour. Beat just until blended.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, mix powdered sugar, butter and maple flavoring. Beat in milk gradually to reach desired consistency. Frost each cupcake.
To make toppings for cupcakes, combine butter, sugar, maple flavoring and salt. Gently stir in pecan halves to coat evenly. Top each cupcake with a pecan half.
This isn't my favorite frosting as I find it overly sweet—the powdered sugar to butter ratio is disproportionate in my humble opinion. However, it pairs nicely with the slightly grainy cupcake for an overall enjoyable cupcake. As one co-worker phrased it, "They are strangely delightful."
Maple Cornmeal Cupcakes with Maple Frosting
Cupcakes
1 1/2 cups flour
1/3 cup cornmeal
2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1 cups sugar
1 tsp. maple flavoring
2 eggs
3/4 cup milk
Frosting
4 cups powdered sugar
2 Tbsp. butter, softened
2 tsp. maple flavoring
2 to 4 Tbsp. milk
Topping
18 pecan halves
1 tsp. butter, melted
1/2 tsp. brown sugar
1/2 tsp. maple flavoring
1/8 tsp. sea salt
Preheat oven to 350ºF. Place paper baking cups in each of 18 regular-size cupcake tins.
In medium bowl, combine flour, cornmeal, baking powder and salt.
In a large bowl, beat butter on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in maple flavoring and eggs. On low speed, alternately add flour and milk, starting and ending with flour. Beat just until blended.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, mix powdered sugar, butter and maple flavoring. Beat in milk gradually to reach desired consistency. Frost each cupcake.
To make toppings for cupcakes, combine butter, sugar, maple flavoring and salt. Gently stir in pecan halves to coat evenly. Top each cupcake with a pecan half.
Enchilada Casserole
This recipe came together in an hour, not bad for a recipe that's supposed to take 40 minutes to prepare. (Life with a 4-month old requires some adjustments to meal preparation times.) My variation on the Cooking Light recipe is shown below. I served this with brown rice cooked in a jar of salsa rather than water. Both turned out well and will be repeats in our kitchen.
Enchilada Casserole
3/4 lb. ground beef
1 cup onion, chopped
1 Tbsp. butter
1 Tbsp. minced garlic
1 1/2 Tbsp. flour
1 cup beef broth
1/2 Tbsp. Penzey's Arizona spice (original recipe called for 1 Tbsp. taco seasoning)
8-10 oz. enchilada sauce
1 cup kidney beans (these were leftovers from chili)
4 (8-inch) tortillas
1/2 cup shredded Mexican cheese
Preheat oven to 400ºF. Heat a medium skillet over medium-high heat. Add beef and onion to pan, and cook until beef is browned. Remove from heat.
Meanwhile, melt butter in a medium saucepan over medium-high heat. Add garlic, and saute 1 minute. Add flour, and cook 30 seconds, stirring constantly. Add broth, seasoning and enchilada sauce. Bring to a boil, and cook 2 minutes, stirring occasionally. Add 1 1/2 cups of this mixture to the beef, reserving 1/2 cup of the this mixture. Add beans to the beef, and stir to mix.
Place 1 tortilla in the bottom of a 9-inch pie plate. Layer with 1 cup of the beef mixture, and repeat layers, ending with a tortilla. Spread with the remaining enchilada sauce. Top with cheese. Bake 10 minutes or until cheese melts. Cool slightly. Serves 4.
Enchilada Casserole
3/4 lb. ground beef
1 cup onion, chopped
1 Tbsp. butter
1 Tbsp. minced garlic
1 1/2 Tbsp. flour
1 cup beef broth
1/2 Tbsp. Penzey's Arizona spice (original recipe called for 1 Tbsp. taco seasoning)
8-10 oz. enchilada sauce
1 cup kidney beans (these were leftovers from chili)
4 (8-inch) tortillas
1/2 cup shredded Mexican cheese
Preheat oven to 400ºF. Heat a medium skillet over medium-high heat. Add beef and onion to pan, and cook until beef is browned. Remove from heat.
Meanwhile, melt butter in a medium saucepan over medium-high heat. Add garlic, and saute 1 minute. Add flour, and cook 30 seconds, stirring constantly. Add broth, seasoning and enchilada sauce. Bring to a boil, and cook 2 minutes, stirring occasionally. Add 1 1/2 cups of this mixture to the beef, reserving 1/2 cup of the this mixture. Add beans to the beef, and stir to mix.
Place 1 tortilla in the bottom of a 9-inch pie plate. Layer with 1 cup of the beef mixture, and repeat layers, ending with a tortilla. Spread with the remaining enchilada sauce. Top with cheese. Bake 10 minutes or until cheese melts. Cool slightly. Serves 4.
January 24, 2012
Shrimp with Lemon-Saffron Rice
Normally my weekday lunches are fairly simple (i.e. grilled cheese), but I decided to use up the random shrimp and peas in our freezer. This Cooking Light recipe comes together in about 30 minutes, and I was able to pull it together while carrying my son in his sling.
Although it's not quite as rich and delicious as paella, it's a tasty, filling meal reminiscent of those Spanish flavors.
Shrimp with Lemon-Saffron Rice
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tsp. minced garlic
1 lb. peeled and deveined large shrimp
2 cups instant rice
1/2 cup water
1 1/2 tsp. fresh oregano
1/4 tsp. salt
1/4 tsp.saffron threads, crushed
1/4 tsp. paprika
1/4 tsp. pepper
14 oz. chicken broth
1 cup frozen peas
2 1/2 Tbsp. lemon juice
Heat a large Dutch oven over medium-high heat. Add oil, and swirl to coat. Add onion and bell pepper. Saute until vegetables are tender, stirring frequently. Add garlic, and cook 30 seconds, stirring constantly. Add shrimp, and cook 30 seconds, stirring often. Add rice, water, oregano, salt, saffron, paprika, pepper and broth. Bring to a boil, then cover, reduce heat and simmer 5 minutes or until rice is done. Remove from heat, and stir in peas and lemon juice. Let stand at least 5 minutes before serving. Makes 4 servings.
Although it's not quite as rich and delicious as paella, it's a tasty, filling meal reminiscent of those Spanish flavors.
Shrimp with Lemon-Saffron Rice
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tsp. minced garlic
1 lb. peeled and deveined large shrimp
2 cups instant rice
1/2 cup water
1 1/2 tsp. fresh oregano
1/4 tsp. salt
1/4 tsp.saffron threads, crushed
1/4 tsp. paprika
1/4 tsp. pepper
14 oz. chicken broth
1 cup frozen peas
2 1/2 Tbsp. lemon juice
Heat a large Dutch oven over medium-high heat. Add oil, and swirl to coat. Add onion and bell pepper. Saute until vegetables are tender, stirring frequently. Add garlic, and cook 30 seconds, stirring constantly. Add shrimp, and cook 30 seconds, stirring often. Add rice, water, oregano, salt, saffron, paprika, pepper and broth. Bring to a boil, then cover, reduce heat and simmer 5 minutes or until rice is done. Remove from heat, and stir in peas and lemon juice. Let stand at least 5 minutes before serving. Makes 4 servings.
January 21, 2012
Walnut Wheat Bread
This is a rich bread that feels extra rich with the plethora of walnuts. It's delicious toasted and made into grilled cheese.
Walnut Wheat Bread
2 tsp. yeast
3 large eggs plus water to equal 1 1/3 cups
1/2 cup butter
2 tsp. salt
2 Tbsp. sugar
1/3 cup nonfat dry milk
1 1/2 cups wheat flour
2 1/2 cups bread flour
1/2 cup coarsely chopped walnuts
Warm the eggs using hot tap water prior to cracking. Heat the water to warm, between 105ºF and 115ºF. Combine yeast, eggs and water in a warmed mixing bowl, and let stand 5 minutes.
Add butter, salt, sugar, dry milk, wheat flour and half the bread flour. Mix well. Cover, and let stand 15 minutes. Add remaining bread flour, and knead until a soft smooth dough forms. Knead in walnuts. Cover, and let stand 1 hour, until doubled.
Grease 9 x 5 loaf pan. Punch dough down, and shape into an oblong loaf. Place seam side down in the prepared pan. Cover, and let rise until doubled, about 45 to 60 minutes.
Preheat the oven to 350º. Brush or spray the top of the loaf with water. Bake 30 to 35 minutes, until a wooden skewer inserted into the center comes out clean. Cool completely on a wire rack.
Walnut Wheat Bread
2 tsp. yeast
3 large eggs plus water to equal 1 1/3 cups
1/2 cup butter
2 tsp. salt
2 Tbsp. sugar
1/3 cup nonfat dry milk
1 1/2 cups wheat flour
2 1/2 cups bread flour
1/2 cup coarsely chopped walnuts
Warm the eggs using hot tap water prior to cracking. Heat the water to warm, between 105ºF and 115ºF. Combine yeast, eggs and water in a warmed mixing bowl, and let stand 5 minutes.
Add butter, salt, sugar, dry milk, wheat flour and half the bread flour. Mix well. Cover, and let stand 15 minutes. Add remaining bread flour, and knead until a soft smooth dough forms. Knead in walnuts. Cover, and let stand 1 hour, until doubled.
Grease 9 x 5 loaf pan. Punch dough down, and shape into an oblong loaf. Place seam side down in the prepared pan. Cover, and let rise until doubled, about 45 to 60 minutes.
Preheat the oven to 350º. Brush or spray the top of the loaf with water. Bake 30 to 35 minutes, until a wooden skewer inserted into the center comes out clean. Cool completely on a wire rack.
Aztec Chile-Chocolate Cupcakes
To celebrate my first official day back at the office (a whopping one day a week break from mommy-and-me baking adventures), I made these Aztec Chile-Chocolate Cupcakes. They are the first baking adventure from Betty Crocker The Big Book of Cupcakes. My 4-month-old son "helped" me bake them and fell asleep with a plastic stirring spoon in his mouth. Such a perfect kitchen moment!
The cupcakes turned out wonderfully, with just a hint of spiciness. My co-workers enjoyed the treat, and I got many compliments on my nifty new cupcake carrier, which was a thoughtful Christmas present from my husband.
Aztec Chile-Chocolate Cupcakes
Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1/8 tsp. cayenne powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Frosting
1/2 cup butter, softened
3 oz. unsweetened baking cocoa, melted and cooled
3 cups powdered sugar
1/2 tsp. cinnamon
1 Tbsp. coffee powder
3 to 4 tsp. milk
2 tsp. vanilla
Topping
2 cups chocolate chips
1/4 tsp. chile powder
Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.
In medium bowl, combine flour, chile powder, baking soda, salt, baking powder and cayenne pepper. In a small bowl, combine water and cocoa.
In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, mix butter and cooled chocolate. Stir in powdered sugar and cinnamon. Combine coffee powder with 2 Tbsp. milk until dissolved. Beat coffee mixture and vanilla into frosting. Add remaining 1 to 2 Tbsp. milk to reach desired consistency. Spread frosting onto each cupcake.
To make toppings for cupcakes, melt chocolate chips. Stir in chile powder. Spread melted chocolate onto parchment paper to about 1/8-inch thickness. Cool completely. Break apart. Top each cupcake with several pieces of chocolate.
Note: If you have a heat-sensitive palate, you will still enjoy these cupcakes. But you can trick your loved ones by asking them if they'll finish the cupcake if it's too "hot" for you ... and then devour the whole cupcake while laughing diabolically. I might have done that to my dear husband.
The cupcakes turned out wonderfully, with just a hint of spiciness. My co-workers enjoyed the treat, and I got many compliments on my nifty new cupcake carrier, which was a thoughtful Christmas present from my husband.
Aztec Chile-Chocolate Cupcakes
Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1/8 tsp. cayenne powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Frosting
1/2 cup butter, softened
3 oz. unsweetened baking cocoa, melted and cooled
3 cups powdered sugar
1/2 tsp. cinnamon
1 Tbsp. coffee powder
3 to 4 tsp. milk
2 tsp. vanilla
Topping
2 cups chocolate chips
1/4 tsp. chile powder
Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.
In medium bowl, combine flour, chile powder, baking soda, salt, baking powder and cayenne pepper. In a small bowl, combine water and cocoa.
In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, mix butter and cooled chocolate. Stir in powdered sugar and cinnamon. Combine coffee powder with 2 Tbsp. milk until dissolved. Beat coffee mixture and vanilla into frosting. Add remaining 1 to 2 Tbsp. milk to reach desired consistency. Spread frosting onto each cupcake.
To make toppings for cupcakes, melt chocolate chips. Stir in chile powder. Spread melted chocolate onto parchment paper to about 1/8-inch thickness. Cool completely. Break apart. Top each cupcake with several pieces of chocolate.
Note: If you have a heat-sensitive palate, you will still enjoy these cupcakes. But you can trick your loved ones by asking them if they'll finish the cupcake if it's too "hot" for you ... and then devour the whole cupcake while laughing diabolically. I might have done that to my dear husband.
Peanut Butter Banana Bread
Best. Banana. Bread. Ever.
The four people who tried this banana bread all agreed. It is the perfect combination of banana, chocolate and peanut butter.
When I found this recipe in Taste of Home, it went on my list of projects. It was lower on the list because my husband isn't a big fan of banana bread. He said he'd probably eat it if it had chocolate and peanut butter, so I gave it a whirl. Now, he's dubbed it the most delicious banana bread and is asking me to make it again already. (Another batch is on my list for today, but I'm plotting to convert the bread recipe into cupcake format!)
Peanut Butter Banana Bread
Peanut Butter Crumble
1/2 cup flour
1/2 cup brown sugar
1/4 cup creamy peanut butter
1/2 tsp. cinnamon
Batter
1/2 cup butter, softened
8 oz. cream cheese, softened
1 1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350ºF. In a small bowl, combine topping ingredients until crumbly, and set aside.
In a large bowl, cream together butter, cream cheese and sugar until light and fluffy. Add eggs, beating one at a time until blended. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon together in a small bowl. Stir into creamed mixture just until moistened.
Grease two 8 x 4 loaf pans. Spread 1/4 of the batter into the bottom of each pan. Sprinkle each pan with 1/4 of the crumb mixture and 1/2 the chocolate chips. Fill each pan with the remaining batter, and top with remaining crumb mixture.
Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
The four people who tried this banana bread all agreed. It is the perfect combination of banana, chocolate and peanut butter.
When I found this recipe in Taste of Home, it went on my list of projects. It was lower on the list because my husband isn't a big fan of banana bread. He said he'd probably eat it if it had chocolate and peanut butter, so I gave it a whirl. Now, he's dubbed it the most delicious banana bread and is asking me to make it again already. (Another batch is on my list for today, but I'm plotting to convert the bread recipe into cupcake format!)
Peanut Butter Banana Bread
Peanut Butter Crumble
1/2 cup flour
1/2 cup brown sugar
1/4 cup creamy peanut butter
1/2 tsp. cinnamon
Batter
1/2 cup butter, softened
8 oz. cream cheese, softened
1 1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350ºF. In a small bowl, combine topping ingredients until crumbly, and set aside.
In a large bowl, cream together butter, cream cheese and sugar until light and fluffy. Add eggs, beating one at a time until blended. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon together in a small bowl. Stir into creamed mixture just until moistened.
Grease two 8 x 4 loaf pans. Spread 1/4 of the batter into the bottom of each pan. Sprinkle each pan with 1/4 of the crumb mixture and 1/2 the chocolate chips. Fill each pan with the remaining batter, and top with remaining crumb mixture.
Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Monkey Nose Cupcakes
You'd think that making the best banana bread ever would be enough in itself. But I felt compelled to turn the recipe into the best banana bread cupcakes ever. This recipe can be topped in multiple ways to emphasize your favorite flavors.
As far as the cupcake's name, Peanut Butter Banana Bread Cupcakes is too lengthy. I had already created Monkey Butt Cupcakes using bananas, so the next logical thing is Monkey Nose Cupcakes. Don't question my logic.
My adaptations to the original recipe were minimal, but here's the end result:
Monkey Nose Cupcakes
Peanut Butter Crumble
1/2 cup flour
1/2 cup brown sugar
1/4 cup creamy peanut butter
1/2 tsp. cinnamon
Batter
1/2 cup butter, softened
8 oz. cream cheese, softened
1 1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 cups semi-sweet chocolate chips
Frosting
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar, sifted
2-4 Tbsp. milk
Decoration
1/2 cup chocolate chips
Preheat oven to 350ºF. In a small bowl, combine topping ingredients until crumbly, and set aside.
In a large bowl, cream together butter, cream cheese and sugar until light and fluffy. Add eggs, beating one at a time until blended. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon together in a small bowl. Stir into creamed mixture just until moistened.
Line 24 cupcake tins with paper or foil wrappers. Divide batter in half, and then fill cupcake tins evenly with half the batter, roughly a spoonful in each. Then divide the crumb mixture evenly among the cupcakes, and top with chocolate chips. Use remaining batter to evenly fill cupcake tins. Each cupcake should be approximately 2/3 to 3/4 full.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool cupcakes completely on a wire rack.
To make frosting, beat together butter and peanut butter. Gradually add powdered sugar, and then beat in enough milk to reach desired consistency. Spread frosting on cupcakes.
To decorate the cupcakes, melt the chocolate chips in the microwave using a sturdy plastic bag. Cut a corner in the hole of the bag, and drizzle chocolate onto the cupcakes. Let chocolate cool to harden. (I was going to add cinnamon when I melted the chocolate, but I forgot. Whoops. Maybe next time.)
Note: I was torn when it came to frosting these cupcakes because so many things sounded delicious. As tempted as I was to make multiple batches of frosting, I stuck with my first instinct on the peanut butter. Here are other options depending on your favorite flavors:
1. Reserve some of the crumb mixture to top the cupcakes. I did half my batch like this, and they look like a muffin and therefore can be a breakfast treat. Right?
2. Reserve some of the crumb mixture to top the cupcakes, and then use a 1/2 cup of melted chocolate chips for a drizzle. Again, this was simple to do, so I did one as a sample. Close enough to a muffin to eat for breakfast or at least a mid-morning snack, right?
3. Frost the cupcakes with a Cinnamon Penuche. Melt 1/2 cup chocolate chips with 2 Tbsp. peanut butter. Drizzle cupcakes with the melted deliciousness. (This would be my first choice after the peanut butter frosting I used.)
4. Frost the cupcakes with chocolate buttercream frosting. Melt 1/4 cup peanut butter, and drizzle cupcakes with melted peanut butter.
As far as the cupcake's name, Peanut Butter Banana Bread Cupcakes is too lengthy. I had already created Monkey Butt Cupcakes using bananas, so the next logical thing is Monkey Nose Cupcakes. Don't question my logic.
My adaptations to the original recipe were minimal, but here's the end result:
Monkey Nose Cupcakes
Peanut Butter Crumble
1/2 cup flour
1/2 cup brown sugar
1/4 cup creamy peanut butter
1/2 tsp. cinnamon
Batter
1/2 cup butter, softened
8 oz. cream cheese, softened
1 1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 cups semi-sweet chocolate chips
Frosting
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar, sifted
2-4 Tbsp. milk
Decoration
1/2 cup chocolate chips
Preheat oven to 350ºF. In a small bowl, combine topping ingredients until crumbly, and set aside.
In a large bowl, cream together butter, cream cheese and sugar until light and fluffy. Add eggs, beating one at a time until blended. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon together in a small bowl. Stir into creamed mixture just until moistened.
Line 24 cupcake tins with paper or foil wrappers. Divide batter in half, and then fill cupcake tins evenly with half the batter, roughly a spoonful in each. Then divide the crumb mixture evenly among the cupcakes, and top with chocolate chips. Use remaining batter to evenly fill cupcake tins. Each cupcake should be approximately 2/3 to 3/4 full.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool cupcakes completely on a wire rack.
To make frosting, beat together butter and peanut butter. Gradually add powdered sugar, and then beat in enough milk to reach desired consistency. Spread frosting on cupcakes.
To decorate the cupcakes, melt the chocolate chips in the microwave using a sturdy plastic bag. Cut a corner in the hole of the bag, and drizzle chocolate onto the cupcakes. Let chocolate cool to harden. (I was going to add cinnamon when I melted the chocolate, but I forgot. Whoops. Maybe next time.)
Note: I was torn when it came to frosting these cupcakes because so many things sounded delicious. As tempted as I was to make multiple batches of frosting, I stuck with my first instinct on the peanut butter. Here are other options depending on your favorite flavors:
1. Reserve some of the crumb mixture to top the cupcakes. I did half my batch like this, and they look like a muffin and therefore can be a breakfast treat. Right?
2. Reserve some of the crumb mixture to top the cupcakes, and then use a 1/2 cup of melted chocolate chips for a drizzle. Again, this was simple to do, so I did one as a sample. Close enough to a muffin to eat for breakfast or at least a mid-morning snack, right?
3. Frost the cupcakes with a Cinnamon Penuche. Melt 1/2 cup chocolate chips with 2 Tbsp. peanut butter. Drizzle cupcakes with the melted deliciousness. (This would be my first choice after the peanut butter frosting I used.)
4. Frost the cupcakes with chocolate buttercream frosting. Melt 1/4 cup peanut butter, and drizzle cupcakes with melted peanut butter.
Chocolate Hazelnut Granola
Lately, my husband has mentioned we should make our own granola. I happened upon a granola recipe on one of the blogs I follow, Food in Jars. I made it yesterday, and it is delicious! A bonus is that is uses a unique ingredient, golden syrup, that is now a staple in my pantry. You could probably substitute maple syrup if you don't have golden syrup. Here's my version, which varies slightly from the original version.
Chocolate Hazelnut Granola
1 cup hazelnuts
3 cups oats
1/4 cup unsweetened cocoa
1/4 tsp. salt
1/4 cup oil
1/2 cup golden syrup
Preheat oven to 350ºF. Toast hazelnuts 10 minutes or until lightly golden. While still warm, rub nuts together to remove as much of the skin as possible. Don't worry if there are still skin pieces. The idea is just to get the majority of the skins off the nuts. Use a rolling pin to crack the nuts into smaller pieces. Reduce oven heat to 325ºF.
Toss together nuts, oats, cocoa and salt until the cocoa coats everything. Add oil and syrup, and stir until everything is evenly coated. Spread on a baking sheet in an even layer.
Bake 25 to 30 minutes until evenly toasted, stirring every 10 minutes.
Remove from oven, and scrunch hot granola together. Press the granola together, and let cool completely. Break apart to ensure some nice, crunch clusters. Store in an airtight container.
Chocolate Hazelnut Granola
1 cup hazelnuts
3 cups oats
1/4 cup unsweetened cocoa
1/4 tsp. salt
1/4 cup oil
1/2 cup golden syrup
Preheat oven to 350ºF. Toast hazelnuts 10 minutes or until lightly golden. While still warm, rub nuts together to remove as much of the skin as possible. Don't worry if there are still skin pieces. The idea is just to get the majority of the skins off the nuts. Use a rolling pin to crack the nuts into smaller pieces. Reduce oven heat to 325ºF.
Toss together nuts, oats, cocoa and salt until the cocoa coats everything. Add oil and syrup, and stir until everything is evenly coated. Spread on a baking sheet in an even layer.
Bake 25 to 30 minutes until evenly toasted, stirring every 10 minutes.
Remove from oven, and scrunch hot granola together. Press the granola together, and let cool completely. Break apart to ensure some nice, crunch clusters. Store in an airtight container.
Loaded Potato Soup
We have potatoes in our basement, so I had all the ingredients on hand for this simple soup. It is a hearty soup, perfect for the cold Wisconsin winter nights we're having right now. The purple hue is a result of our purple potatoes.
Loaded Potato Soup
24 oz. potatoes
2 tsp. olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp. flour
2 cups milk
1/4 cup sour cream
1/2 tsp. salt
1/4 tsp. pepper
4 oz. prosciutto, chopped
1/3 cup shredded cheddar cheese
4 tsp. thinly sliced green onions
Place potatoes in a large saucepan filled with water. Boil potatoes until cooked. Drain water, and cut potatoes in half. Peel off the skins of the potatoes, and set potatoes aside.
Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, and saute 3 minutes. Add broth. Combine flour and 1/2 cup milk. Add to the pan with the remaining milk. Bring to a boil, stirring often. Cook 1 minute. Remove from heat, and stir in sour cream, salt and pepper.
Coarsely mash the potatoes into the soup. In small skillet, brown the prosciutto. Ladle soup into 4 bowls. Top each bowl with prosciutto, cheese and green onions. Makes 4 servings.
Loaded Potato Soup
24 oz. potatoes
2 tsp. olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp. flour
2 cups milk
1/4 cup sour cream
1/2 tsp. salt
1/4 tsp. pepper
4 oz. prosciutto, chopped
1/3 cup shredded cheddar cheese
4 tsp. thinly sliced green onions
Place potatoes in a large saucepan filled with water. Boil potatoes until cooked. Drain water, and cut potatoes in half. Peel off the skins of the potatoes, and set potatoes aside.
Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, and saute 3 minutes. Add broth. Combine flour and 1/2 cup milk. Add to the pan with the remaining milk. Bring to a boil, stirring often. Cook 1 minute. Remove from heat, and stir in sour cream, salt and pepper.
Coarsely mash the potatoes into the soup. In small skillet, brown the prosciutto. Ladle soup into 4 bowls. Top each bowl with prosciutto, cheese and green onions. Makes 4 servings.
Real Bagels
This Cooking Light recipe is called Real Bagels (as opposed to fake bagels?). However, perhaps the moniker is appropriate—my husband said I've made bagels before, but I've never made bagels before this recipe. The original recipe makes plain bagels, but I already have my list of ideas for flavor varieties.
Real Bagels
2 cups warm water (between 105ºF and 115ºF)
1 tsp. dry yeast
6 1/2 cups bread flour
1 Tbsp. barley malt powder
2 tsp. salt
Boiling Ingredients
12 cups water
3/4 cup sugar
Toppings
Chia seeds
Sesame seeds
Combine water and yeast in a warmed mixing bowl, and let stand 5 minutes. Add 6 1/4 cups flour, barley malt and salt. Mix dough on low speed 6 minutes. Turn dough onto floured surface, and knead until smooth and elastic, approximately 2 minutes. Add remaining flour as needed to prevent dough from sticking.
Place dough in a large bowl coated with non-stick cooking spray, turning once to coat top of dough. Cover, and let rise in a warm place free from drafts 30 minutes.
Turn dough onto lightly floured surface, and divide into 12 equal portions. Working with one portion of dough at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a center in the hole of the ball, and use your fingers to pull the center into a 1 1/2-inch hole. Place bagels on a cooking sheet coated with non-stick spray. Cover bagels with plastic wrap coated with non-stick spray. Let rise 10 minutes.
Preheat oven to 450ºF. Combine 12 cups water and 3/4 cup sugar together in a Dutch oven, and bring to a boil. Gently lower 3 bagels into the pan, and cook for 30 seconds. Transfer bagels to a wire rack coated with non-stick spray. Repeat the procedure with the remaining bagels. If toppings are desired, sprinkle bagels with seeds or roll bagels in shallow bowl filled with seeds immediately after the boiling step.
Divide the bagels between two baking sheets lined with parchment paper. Bake for 7 minutes, rotate pans, and bake for another 7 minutes until bagels are golden. Cool completely on wire racks. Makes 12 bagels.
Real Bagels
2 cups warm water (between 105ºF and 115ºF)
1 tsp. dry yeast
6 1/2 cups bread flour
1 Tbsp. barley malt powder
2 tsp. salt
Boiling Ingredients
12 cups water
3/4 cup sugar
Toppings
Chia seeds
Sesame seeds
Combine water and yeast in a warmed mixing bowl, and let stand 5 minutes. Add 6 1/4 cups flour, barley malt and salt. Mix dough on low speed 6 minutes. Turn dough onto floured surface, and knead until smooth and elastic, approximately 2 minutes. Add remaining flour as needed to prevent dough from sticking.
Place dough in a large bowl coated with non-stick cooking spray, turning once to coat top of dough. Cover, and let rise in a warm place free from drafts 30 minutes.
Turn dough onto lightly floured surface, and divide into 12 equal portions. Working with one portion of dough at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a center in the hole of the ball, and use your fingers to pull the center into a 1 1/2-inch hole. Place bagels on a cooking sheet coated with non-stick spray. Cover bagels with plastic wrap coated with non-stick spray. Let rise 10 minutes.
Preheat oven to 450ºF. Combine 12 cups water and 3/4 cup sugar together in a Dutch oven, and bring to a boil. Gently lower 3 bagels into the pan, and cook for 30 seconds. Transfer bagels to a wire rack coated with non-stick spray. Repeat the procedure with the remaining bagels. If toppings are desired, sprinkle bagels with seeds or roll bagels in shallow bowl filled with seeds immediately after the boiling step.
Divide the bagels between two baking sheets lined with parchment paper. Bake for 7 minutes, rotate pans, and bake for another 7 minutes until bagels are golden. Cool completely on wire racks. Makes 12 bagels.
Pumpkin Pie Bread
While at my parent's house for Thanksgiving, I wanted to bake a bread to accompany my pumpkin butter. This was my first attempt, which was so delicious that I stopped experimenting with this recipe. Although it has no pumpkin, it smells and tastes slightly sweet and reminiscent of pumpkin pie.
Pumpkin Pie Bread
3 to 3 1/2 cups bread flour
2 Tbsp. shortening
2 tsp. dry yeast
1/4 cup dry milk
1/4 cup sugar
2 Tbsp. pumpkin pie spice
1 1/2 tsp. salt
1 water, warmed to between 105ºF and 115ºF
1 egg
Mix 1 1/2 cups flour with shortening, yeast, dry milk, sugar, pumpkin pie spice and salt. Add water and egg. Slowly add remaining flour, and knead until a smooth dough forms.
Cover, and let stand until doubled, approximately 1 hour. Punch down dough, and shape into a round loaf. Place on prepared baking sheet. Cover, and let rise and doubled, about 50 minutes.
Preheat oven to 400ºF. Bake bread for 30 to 35 minutes until done. Brush top with melted butter while still warm. Cool completely on wire racks.
Pumpkin Pie Bread
3 to 3 1/2 cups bread flour
2 Tbsp. shortening
2 tsp. dry yeast
1/4 cup dry milk
1/4 cup sugar
2 Tbsp. pumpkin pie spice
1 1/2 tsp. salt
1 water, warmed to between 105ºF and 115ºF
1 egg
Mix 1 1/2 cups flour with shortening, yeast, dry milk, sugar, pumpkin pie spice and salt. Add water and egg. Slowly add remaining flour, and knead until a smooth dough forms.
Cover, and let stand until doubled, approximately 1 hour. Punch down dough, and shape into a round loaf. Place on prepared baking sheet. Cover, and let rise and doubled, about 50 minutes.
Preheat oven to 400ºF. Bake bread for 30 to 35 minutes until done. Brush top with melted butter while still warm. Cool completely on wire racks.
Stuffing Bread
One of my friends mentioned this delicious sandwich she had at a restaurant that she described as a Thanksgiving sandwich. She described bread that tasted like stuffing as the base of the sandwich. That sparked the desire to create a stuffing bread of my own, so my friend could relive the Thanksgiving sandwich.
After a couple tries, this is the version I settled on for my Stuffing Bread. It smells and tastes like stuffing, complete with the celery, onion and sage flavors!
Stuffing Bread
3 to 3 1/2 cups bread flour
2 Tbsp. shortening
2 tsp. dry yeast
1/4 cup dry milk
2 Tbsp. sugar
2 Tbsp. sage
2 tsp. celery seed
1 cup condensed French onion soup, warmed to between 105ºF and 115ºF
1 egg
Mix 1 1/2 cups flour with shortening, yeast, dry milk, sugar, sage and celery seed. Add onion soup and egg. Slowly add remaining flour, and knead until a smooth dough forms.
Cover, and let stand until doubled, approximately 1 hour. Punch down dough, and shape into prepared bread pans. (Recipe will likely make a 9 x 5-inch loaf and an 8 x 4-inch loaf.) Cover, and let rise and doubled, about 50 minutes.
Preheat oven to 400ºF. Bake bread for 30 to 35 minutes until done. Brush tops with melted butter while still warm. Cool completely on wire racks.
Enjoy bread topped with turkey and cranberry jam for a bit of Thanksgiving any time of the year.
After a couple tries, this is the version I settled on for my Stuffing Bread. It smells and tastes like stuffing, complete with the celery, onion and sage flavors!
Stuffing Bread
3 to 3 1/2 cups bread flour
2 Tbsp. shortening
2 tsp. dry yeast
1/4 cup dry milk
2 Tbsp. sugar
2 Tbsp. sage
2 tsp. celery seed
1 cup condensed French onion soup, warmed to between 105ºF and 115ºF
1 egg
Mix 1 1/2 cups flour with shortening, yeast, dry milk, sugar, sage and celery seed. Add onion soup and egg. Slowly add remaining flour, and knead until a smooth dough forms.
Cover, and let stand until doubled, approximately 1 hour. Punch down dough, and shape into prepared bread pans. (Recipe will likely make a 9 x 5-inch loaf and an 8 x 4-inch loaf.) Cover, and let rise and doubled, about 50 minutes.
Preheat oven to 400ºF. Bake bread for 30 to 35 minutes until done. Brush tops with melted butter while still warm. Cool completely on wire racks.
Enjoy bread topped with turkey and cranberry jam for a bit of Thanksgiving any time of the year.
January 20, 2012
Cranberry Jam
I'm not a die-hard cranberry fan, but I made this with a friend in mind. And, I became infatuated with it. The cinnamon and orange flavors combine perfectly with the cranberries for a tart yet sweet treat. You can adapt this recipe to make as much (or little) jam as you'd like. I'd suggest making a large batch because it's a pretty and tasty jar to share with a friend.
Cranberry Jam
24 oz. cranberries
2 cups sugar
Zest from one orange
1 cinnamon stick
1 1/2 cups water
Combine all ingredients in a large saucepan over medium heat. Bring to a boil, and boil until cranberries are bursting, stirring often. Remove from heat, and process half of the jam in a food processor until fairly smooth. Combine processed jam with remaining jam. Return to heat, and simmer until jam reaches desired consistency, typically 10 to 20 minutes.
Remove from heat, and fill sterilized jars to 1/4-inch headspace. Process in a hot water bath 10 minutes.
Ginger Pumkin Flan
It's been years since I've had flan. Flan is a traditional Spanish dessert, so this brought back fond memories.
Ginger Pumpkin Flan
Caramel
1/2 cup sugar
1/4 cup water
Flan
1/3 cup sugar
6 large egg yolks
1 cup pureed pumpkin
1 tsp. vanilla
1 tsp. ground ginger
1/2 tsp. cinnamon
1 cup milk
1/2 cup half-and-half
Preheat oven to 325ºF. To prepare caramel, lightly coat six ramekins with cooking spray. Combine caramel ingredients in a small, heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Cook, without stirring, 6 minutes or until mixture turns golden around the edges. Divide evenly among ramekins.
To prepare flan, combine sugar and egg yolks in a medium bowl. Stir in pumpkin, vanilla, ginger and cinnamon. Combine milk and half-and-half together. Heat milk in a heavy saucepan over medium-high heat to 180ºF. (Do not boil.) Gradually add half the hot mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to the pan. Reduce heat, and cook to 160ºF, stirring constantly with a whisk. Remove from heat.
Divide milk mixture evenly among ramekins. Place cups in a 13 x 9-inch pan. Add hot water to pan to a depth of 1 inch. Bake for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan, and cool completely on a wire rack. Chill at least 8 hours.
Carefully loosen the edges of the custards with a knife. Invert ramekins onto plates. Drizzle any remaining caramel over custards. Makes 6 servings.
Lemon Cookies
These cookies are wonderfully tart cookies that crumble in your mouth. They are a little bit putzy, but they are worth the effort
Lemon Lover's Cookies
3/4 cup butter, softened
3 Tbsp. sugar
2 tsp. lemon juice
1 1/4 cups flour
1/2 cup cornstarch
1 tsp. lemon zest
Frosting
1/4 cup butter, softened
1 cup powdered sugar
2 tsp. lemon juice
1 tsp. lemon zest
In a small bowl, cream butter and sugar together until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel together, and gradually add to the creamed mixture.
Shape dough into 1 1/2-inch roll, wrap in plastic wrap. Refrigerate 1 hour or until firm. Preheat oven to 350ºF. Unwrap dough, and cut into 1/4-inch slices. Place 2 inches apart on an ungreased baking sheet. Bake cookies 8 to 10 minutes or until edges are golden brown. Cool completely on pans on wire racks.
In a small bowl, beat butter until fluffy. Add the powdered sugar, lemon juice and lemon zest. Beat until smooth. Spread over cooled cookies. Sprinkle with additional lemon zest if desired for garnish. Let stand until set. Store in an airtight container. Makes approximately 3 dozen cookies.
Pecan Rollups
These were a new cookie this Christmas, inspired by a bag of pecans. Although they were good, I didn't find them to be a family favorite that will be repeated each Christmas.
Pecan Roll-Ups
1 cup butter, softened
8 oz. cream cheese, softened
2 cups flour
1/4 tsp. salt
2 cups pecan halves
1 cup powdered sugar
In a large bowl, beat butter and cream cheese together until light and fluffy. Combine flour and salt in a separate bowl. Gradually add to butter mixture, and mix well. Cover, and refrigerate 1 to 2 hours.
Preheat oven to 350ºF. Divide dough in half. On lightly floured surface, roll out one portion of the dough into an 18 x 8-inch rectangle. Cut width-wise into six sections, and cut each section into 3 x 1-inch strips. Roll each strip around a pecan half. Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough.
Bake 12 to 15 minutes or until the bottoms are lightly browned. Remove to wire racks to cool completely. Roll in powdered sugar. Store in an airtight container at room temperature or freeze for up to 3 months. Makes roughly 8 dozen cookies.
January 19, 2012
Ginger Pumpkin Cheesecake
Although good, the ginger flavor in this cheesecake is more subtle than I expected. However, the creamy sweetness of this cheesecake pairs wonderfully with the bite of crystallized ginger that I used to top each piece.
Ginger Pumpkin Cheesecake
Crust
1 cup graham cracker cookie crumbs
3 tsp. sugar
1/2 tsp. ground ginger
1 large egg white
Filling
16 oz. cream cheese
3/4 cup sugar
1 Tbsp. vanilla
2 tsp. lemon juice
1/2 tsp. ginger
15 oz. pumpkin puree
3 large eggs
Preheat oven to 350ºF. To prepare crust, combine all crust ingredients together in a small bowl. Press crumb mixture into the bottom of a 9-inch springform pan that is coated with non-stick cooking spray. Bake for 8 minutes. Cool on a wire rack.
Reduce the oven temperature to 300ºF. To prepare filling, process cream cheese in a blender until smooth. Add sugar, vanilla, lemon juice, ginger and pumpkin. Process until smooth. Add eggs, one at a time, processing until smooth after each egg. Pour filling into prepared pan. Bake for 50 minutes or until almost set. Turn oven off, and partially open the oven door. Cool cheesecake in the oven for 30 minutes. Remove from oven, and cool completely on a wire rack. Cover, and chill at least 8 hours.
To serve, sprinkle with raw sugar, and top with crystallized ginger. Makes 12 servings.
Ginger Pumpkin Cheesecake
Crust
1 cup graham cracker cookie crumbs
3 tsp. sugar
1/2 tsp. ground ginger
1 large egg white
Filling
16 oz. cream cheese
3/4 cup sugar
1 Tbsp. vanilla
2 tsp. lemon juice
1/2 tsp. ginger
15 oz. pumpkin puree
3 large eggs
Preheat oven to 350ºF. To prepare crust, combine all crust ingredients together in a small bowl. Press crumb mixture into the bottom of a 9-inch springform pan that is coated with non-stick cooking spray. Bake for 8 minutes. Cool on a wire rack.
Reduce the oven temperature to 300ºF. To prepare filling, process cream cheese in a blender until smooth. Add sugar, vanilla, lemon juice, ginger and pumpkin. Process until smooth. Add eggs, one at a time, processing until smooth after each egg. Pour filling into prepared pan. Bake for 50 minutes or until almost set. Turn oven off, and partially open the oven door. Cool cheesecake in the oven for 30 minutes. Remove from oven, and cool completely on a wire rack. Cover, and chill at least 8 hours.
To serve, sprinkle with raw sugar, and top with crystallized ginger. Makes 12 servings.
January 17, 2012
Prosciutto and Cheese-Stuffed Chicken Breasts
I had prosciutto and rosemary left over from a dish at Christmas, so I broke out this recipe. The original Cooking Light recipe called for fontina cheese, which falls into the category of "feet" cheese according to my husband (smells and tastes like feet ... not sure when he licks feet, but oh well). I used pepperjack in his and Swiss for mine. The only issue I had with the recipe was I struggle to find the balance of thoroughly cooking my chicken without having the exterior be overly browned.
Prosciutto and Cheese-Stuffed Chicken Breasts
1 oz. choopped prosciutto
1 1/2 tsp. chopped rosemary
2 garlic cloves, minced
1/4 cup shredded cheese
4 (6 oz.) chicken breast halves
1/4 tsp. pepper
42 saltine crackers (1 sleeve), crushed
1/2 cup flour
2 large egg whites
1 Tbsp. Dijon mustard
2 Tbsp. canola oil
Heat a large non-stick skillet over medium-high heat. Coat with cooking spray. Add prosciutto, and saute until browned. Add rosemary and garlic. Saute 1 minute. Spoon mixture into a small bowl, and cool to room temperature. Stir in cheese, and set aside.
Cut a horizontal slit in each chicken breast half to form a pocket.Divide prosciutto mixture evenly into chicken breast pockets.
In a shallow dish, combine pepper, cracker crumbs and flour together. In separate shallow dish, combine egg whites and mustard until smooth. Dip each chicken breast in the egg mixture, and then coat with the cracker crumb mixture.
Heat pan to medium-high heat, and heat the canola oil. Reduce heat to medium, and place chicken in the pan. Cook 10 minutes on each side or until chicken is done. Serves 4.
Prosciutto and Cheese-Stuffed Chicken Breasts
1 oz. choopped prosciutto
1 1/2 tsp. chopped rosemary
2 garlic cloves, minced
1/4 cup shredded cheese
4 (6 oz.) chicken breast halves
1/4 tsp. pepper
42 saltine crackers (1 sleeve), crushed
1/2 cup flour
2 large egg whites
1 Tbsp. Dijon mustard
2 Tbsp. canola oil
Heat a large non-stick skillet over medium-high heat. Coat with cooking spray. Add prosciutto, and saute until browned. Add rosemary and garlic. Saute 1 minute. Spoon mixture into a small bowl, and cool to room temperature. Stir in cheese, and set aside.
Cut a horizontal slit in each chicken breast half to form a pocket.Divide prosciutto mixture evenly into chicken breast pockets.
In a shallow dish, combine pepper, cracker crumbs and flour together. In separate shallow dish, combine egg whites and mustard until smooth. Dip each chicken breast in the egg mixture, and then coat with the cracker crumb mixture.
Heat pan to medium-high heat, and heat the canola oil. Reduce heat to medium, and place chicken in the pan. Cook 10 minutes on each side or until chicken is done. Serves 4.
Mexican Shortbread
Each year around Christmas time, my kitchen floor is dusted with a bit more sugar as I try a few new cookie recipes along with my family favorites. This year I found a cookie that might have to make its way onto my table more often than once a year. This Cooking Light recipe makes a decadent cookie that hits all the right notes: sweet, salty and a bit spicy.
Mexican Spiced Shortbread Cookies
Cookies
1 1/2 cups flour
1/3 cup unsweetened cocoa
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. chile powder
1/2 cup butter, softened
1/2 cup canola oil
3/4 cup powdered sugar
Icing
2 Tbsp. butter
1/2 cup brown sugar
1/2 cup milk
1 1/4 cups powdered sugar
1 tsp. vanilla
Nuts
1 tsp. brown sugar
1 tsp. sea salt
1 tsp. butter, softened
36 pecan halves
Preheat oven to 325ºF. To prepare nuts, combine sugar, salt and butter together in a medium bowl. Arrange pecans on a baking sheet, and bake for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.
To prepare cookies, combine flour, cocoa, cinnamon, salt and chile powder. Place butter in a large bowl, and beat on medium speed until light and fluffy. Gradually add oil, and beat 3 minutes or until well blended. Gradually add powdered sugar, and beat well. Add flour mixture, and beat on low until well blended. Cover, and chill 30 minutes.
Shape chilled dough into 36 balls. Place 2 inches apart on ungreased baking sheets. Flatten cookies to 1/4-inch thickness. Bake for 20 minutes. Cool 1 minute on sheets, and then transfer to wire racks to cool completely.
To prepare icing, melt butter in a large saucepan over medium heat. Add brown sugar and milk. Cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil, reduce heat and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat, and cool to room temperature. Add powdered sugar and vanilla, whisking until smooth.
To make cookie perfection, spread 1 tsp. icing over each cookie and top with 1 pecan half.
January 16, 2012
Creamy Carrot and Sweet Potato Soup
I've made different renditions of carrot soup in the past, but this is my favorite. There aren't a lot of flavors vying for attention in your mouth, just the sweetness of carrots with a hint of sweet potatoes. I use the word "hint" because I was able to slip the dreaded sweet potato into this soup without my husband complaining ... until he requested the ingredient list. He still ate the soup after he knew the ingredients, so it passed his palate test.
Update in 2015: My husband said I must have made this when I was starving him. It now ranks in the category of "You don't need to make this again."
Creamy Carrot and Sweet Potato Soup
3 Tbsp. butter, divided
1 cup chopped onion
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 3/4 cups cubed, peeled sweet potatoes
3 1/2 cups water
3 cups chicken broth
3 cups chopped carrot
1/4 cup half-and-half
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sour cream
Melt 1 Tbsp. butter in a large Dutch oven over medium heat. Add onion to pan, and cook until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly Move onion mixture to the side of the pan, and add remaining butter to the open space. Increase heat to medium-high heat. Cook 1 minute or until butter begins to brown. Add the potatoes, water, broth and carrots. Bring to a boil. Cover, reduce heat and simmer 35 minutes or until vegetables are tender. (Mine took much longer than 35 minutes.)
Place half the soup mixture in a blender. Remove center piece of blender to allow steam to escape, and process soup until smooth. Repeat with remaining soup. Combine blended soup with half-and-half, salt and pepper. Ladle about 1 cup of soup into each of 8 bowls. Top each serving with a small dollop of sour cream.
Update in 2015: My husband said I must have made this when I was starving him. It now ranks in the category of "You don't need to make this again."
Creamy Carrot and Sweet Potato Soup
3 Tbsp. butter, divided
1 cup chopped onion
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 3/4 cups cubed, peeled sweet potatoes
3 1/2 cups water
3 cups chicken broth
3 cups chopped carrot
1/4 cup half-and-half
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sour cream
Melt 1 Tbsp. butter in a large Dutch oven over medium heat. Add onion to pan, and cook until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly Move onion mixture to the side of the pan, and add remaining butter to the open space. Increase heat to medium-high heat. Cook 1 minute or until butter begins to brown. Add the potatoes, water, broth and carrots. Bring to a boil. Cover, reduce heat and simmer 35 minutes or until vegetables are tender. (Mine took much longer than 35 minutes.)
Place half the soup mixture in a blender. Remove center piece of blender to allow steam to escape, and process soup until smooth. Repeat with remaining soup. Combine blended soup with half-and-half, salt and pepper. Ladle about 1 cup of soup into each of 8 bowls. Top each serving with a small dollop of sour cream.
Caramel Apple Cheesecake
This cheesecake is rich and creamy, but the real showstopper is the caramel apple topping. If it weren't for my naked cheesecake that needed its topping to be presentable for the office potluck, I might have given in to the temptation to eat the entire pan of apples in warm caramel sauce.
Caramel Apple Cheesecake
Crust
1 cup graham cracker crumbs
1 Tbsp. egg white
1 Tbsp. water
Cheesecake
1 3/4 cups sugar
1/2 cup light sour cream
3 Tbsp. all-purpose flour
1/2 tsp. cinnamon
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
24 oz. cream cheese, softened
4 large eggs
Topping
1/3 cup sugar
3 Tbsp. water
1/2 tsp. lemon juice
1 Tbsp. butter
2 Tbsp. half-and-half
1 3/4 cups thinly sliced peeled apple
Dash of nutmeg
Preheat oven to 400ºF. To prepare crust, combine the crust ingredients together, and toss with a fork until moist. Press mixture lightly into the bottom of a 9-inch springform pan coated with cooking spray. Bake for 6 minutes. Remove from the oven, and cool on a wire rack. Once cooled, wrap the outside of the pan with a double layer of foil. Reduce the oven temperature to 325ºF.
Combine cheesecake ingredients, except for the eggs, together in a food processor until smooth. Add eggs, one at a time, and process until blended. Pour cheesecake into prepared pan. Place springform pan in a large roasting pan. Add hot water to the roasting pan to a depth of 1 inch.
Bake for one hour or until cheesecake center barely moves when the pan is touched. Remove from the oven, and let stand in the water bath 10 minutes. Run a knife around the outside edge of the cheesecake. Remove from the water bath, and cool on a wire rack to room temperature. Cover, and chill at least 8 hours.
To prepare topping, combine sugar, water and lemon juice in a small saucepan. Cook on medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden without stirring. Remove from heat. Add butter, and gently stir until butter melts. Stir in half-and-half. Cool slightly.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan, and saute 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake. Makes 16 servings.
Portuguese Sweet Bread
For some odd reason, the need to cook a potato pushed this recipe lower on my to-do list. I'm not sure why such a menial task would be daunting in a bread recipe, but I finally got around to this recipe.
Portuguese Sweet Bread
1//4 cup water
1 cup warm, cooked, finely diced potato
4 eggs, warmed
3 tsp. yeast
1 1/2 tsp. salt
1/2 cup sugar
1/2 cup nonfat dry milk
1/2 cup butter, softened
1 cup whole wheat flour
3 cups bread flour
Glaze
1 egg
Sugar
Heat the water until warm, between 105ºF and 115ºF. Add to a warm mixing bowl with the potatoes and eggs. Mix together well. Add yeast, and let stand 5 minutes.
Add salt, sugar, dry milk, butter and wheat flour. Mix well. Cover, and let stand 15 minutes.
Add bread flour, and mix well. Knead until smooth and springy, adding flour as needed. Place dough in a greased bowl, cover, and let stand one hour until doubled.
Punch down dough. Shape into one or two round loaves, and place on prepared baking sheets. Cover, and let rise until doubled, about 30 to 45 minutes.
Preheat oven to 350ºF. Beat egg well. Brush loaves with egg wash, and sprinkle with sugar. Bake 50 to 60 minutes, until the loaves are golden and a wooden skewer inserted in the center comes out clean. Remove from pan, and cool on a wire rack.
Portuguese Sweet Bread
1//4 cup water
1 cup warm, cooked, finely diced potato
4 eggs, warmed
3 tsp. yeast
1 1/2 tsp. salt
1/2 cup sugar
1/2 cup nonfat dry milk
1/2 cup butter, softened
1 cup whole wheat flour
3 cups bread flour
Glaze
1 egg
Sugar
Heat the water until warm, between 105ºF and 115ºF. Add to a warm mixing bowl with the potatoes and eggs. Mix together well. Add yeast, and let stand 5 minutes.
Add salt, sugar, dry milk, butter and wheat flour. Mix well. Cover, and let stand 15 minutes.
Add bread flour, and mix well. Knead until smooth and springy, adding flour as needed. Place dough in a greased bowl, cover, and let stand one hour until doubled.
Punch down dough. Shape into one or two round loaves, and place on prepared baking sheets. Cover, and let rise until doubled, about 30 to 45 minutes.
Preheat oven to 350ºF. Beat egg well. Brush loaves with egg wash, and sprinkle with sugar. Bake 50 to 60 minutes, until the loaves are golden and a wooden skewer inserted in the center comes out clean. Remove from pan, and cool on a wire rack.
January 14, 2012
Green Beans with Toasted Garlic
Mmmm ...
These are delicious. And simple.
My family dug through my stack of flagged Cooking Light recipes and made these for my husband and I the day we brought our son home from the hospital. I devoured a generous portion and then proceeded to split the last few beans in the serving bowl with my brother. I repeated the recipe this week, and we ate them all before we could capture their photographic soul.
Green Beans with Toasted Garlic
1 lb. green beans, trimmed
2 tsp. butter
1 tsp. olive oil
4 garlic cloves, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
Bring a large saucepan of water to a boil. Add the beans, and cook five minutes. Drain beans, and place in an ice water bath.
Meanwhile, heat a large skillet with the butter and oil. Add the garlic, and cook 30 seconds. Remove garlic slices. Add drained green beans, salt and pepper. Cook 2 minutes, stirring frequently. Toss with garlic slices. Makes 4 servings. (Or 2. Green beans are vegetables. They're healthy.)
These are delicious. And simple.
My family dug through my stack of flagged Cooking Light recipes and made these for my husband and I the day we brought our son home from the hospital. I devoured a generous portion and then proceeded to split the last few beans in the serving bowl with my brother. I repeated the recipe this week, and we ate them all before we could capture their photographic soul.
Green Beans with Toasted Garlic
1 lb. green beans, trimmed
2 tsp. butter
1 tsp. olive oil
4 garlic cloves, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
Bring a large saucepan of water to a boil. Add the beans, and cook five minutes. Drain beans, and place in an ice water bath.
Meanwhile, heat a large skillet with the butter and oil. Add the garlic, and cook 30 seconds. Remove garlic slices. Add drained green beans, salt and pepper. Cook 2 minutes, stirring frequently. Toss with garlic slices. Makes 4 servings. (Or 2. Green beans are vegetables. They're healthy.)
Ezekial Bread
This original recipe from Taste of Home makes an enormous amount of bread. I halved the recipe to allow it to fit (mostly) into my mixer and still ended up with two huge loaves. It's a good bread, with the sweetness of the honey really noticeable.
Ezekial Bread
3 packages instant yeast
3 packages instant yeast
5 cups warm water (between 105ºF and 115ºF)
1 Tbsp. plus 2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 tsp. salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 to 8 cups bread flour
In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 Tbsp. honey. Add the remaining water, remaining honey, oil, sugar, salt, wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (likely will be sticky).
Turn onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover, and let rise in a warm place until doubled, about 1 hour.
Punch down the dough. Shape into four loaves. Place in 9 x 5 loaf pans coated with cooking spray. Cover, and let rise until nearly doubled, about 30 minutes.
Preheat oven to 350ºF. Bake for 30 to 35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 4 loaves.
January 13, 2012
Cheese-Bacon Tart
This breakfast earned reviews of "Interesting" and "It's good, but it's hard to explain." Everyone ate their portions, and my brother devoured the leftovers. (Of course, my brother thinks guacamole and chips are a perfectly acceptable breakfast, so his palate perhaps isn't the most refined.) Personally, I thought the flavor combination was good, but the phyllo dough turned mushy on the bottom, leaving something to be desired texturally.
Cheese-Bacon Tart
16 oz. cottage cheese
1 large egg
6 oz. chopped prosciutto
2 Tbsp. chopped onion
1/4 cup plus 2 Tbsp. grated Parmesan
1/4 tsp. grated nutmeg
1/4 tsp. black pepper
2 Tbsp. olive oil, divided
6 sheets frozen phyllo dough, thawed
Preheat oven to 375ºF. Puree cottage cheese and egg until very smooth. Lightly cook the prosciutto in a small skillet. Transfer cottage cheese and proscuitto into a bowl, and combine with onion, Parmesan, nutmeg and pepper.
Brush bottom of 9-inch pie plate with 1 tsp. oil. Stack 2 phyllo sheets together, and brush them with 2 1/4 tsp. oil. Repeat with remaining phyllo and oil, alternating direction of layers.
Spoon cheese mixture into the phyllo. Pull phyllo overhang in about 2 inches, leaving the center exposed. Brush top of phyllo with any remaining oil.
Place pie plate on baking sheet, and bake one hour until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing. Serves 4 to 6.
Cheese-Bacon Tart
16 oz. cottage cheese
1 large egg
6 oz. chopped prosciutto
2 Tbsp. chopped onion
1/4 cup plus 2 Tbsp. grated Parmesan
1/4 tsp. grated nutmeg
1/4 tsp. black pepper
2 Tbsp. olive oil, divided
6 sheets frozen phyllo dough, thawed
Preheat oven to 375ºF. Puree cottage cheese and egg until very smooth. Lightly cook the prosciutto in a small skillet. Transfer cottage cheese and proscuitto into a bowl, and combine with onion, Parmesan, nutmeg and pepper.
Brush bottom of 9-inch pie plate with 1 tsp. oil. Stack 2 phyllo sheets together, and brush them with 2 1/4 tsp. oil. Repeat with remaining phyllo and oil, alternating direction of layers.
Spoon cheese mixture into the phyllo. Pull phyllo overhang in about 2 inches, leaving the center exposed. Brush top of phyllo with any remaining oil.
Place pie plate on baking sheet, and bake one hour until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing. Serves 4 to 6.
January 9, 2012
Peanut Butter and Dark Chocolate Fudge
The flavor of this fudge is excellent, but my texture didn't turn out quite so well. It was a gooey delicious mess after being refrigerated, but it was a stable delicious treat when stored in the freezer.
Peanut Butter and Dark Chocolate Fudge
14-oz. fat-free sweetened condensed milk, divided
3/4 cup semisweet chocolate chips
2 Tbsp. unsweetened dark cocoa powder
1/4 tsp. coffee granules
1 tsp. vanilla extract, divided
3/4 cup peanut butter chips
1 Tbsp. peanut butter
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Line an 8-inch baking dish with wax paper. Place 9 Tbsp. milk in a microwave-safe bowl. Add chocolate chips, cocoa and coffee. Microwave for 1 minute on high or until melted. Stir in 1/2 tsp. vanilla. Spread evenly into prepared pan.
Combine the remaining milk, peanut butter chips and peanut butter in a microwave-safe bowl. Microwave for 1 minute on high or until melted. Stir in remaining 1/2 tsp. vanilla. Spread evenly over the chocolate layer.
Sprinkle with peanuts. Cover, and chill at least 2 hours. Cut into 25 squares.
Peanut Butter and Dark Chocolate Fudge
14-oz. fat-free sweetened condensed milk, divided
3/4 cup semisweet chocolate chips
2 Tbsp. unsweetened dark cocoa powder
1/4 tsp. coffee granules
1 tsp. vanilla extract, divided
3/4 cup peanut butter chips
1 Tbsp. peanut butter
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Line an 8-inch baking dish with wax paper. Place 9 Tbsp. milk in a microwave-safe bowl. Add chocolate chips, cocoa and coffee. Microwave for 1 minute on high or until melted. Stir in 1/2 tsp. vanilla. Spread evenly into prepared pan.
Combine the remaining milk, peanut butter chips and peanut butter in a microwave-safe bowl. Microwave for 1 minute on high or until melted. Stir in remaining 1/2 tsp. vanilla. Spread evenly over the chocolate layer.
Sprinkle with peanuts. Cover, and chill at least 2 hours. Cut into 25 squares.
Honey-Glazed Almonds
I've made these twice in the past couple months because I really enjoy them. They have just a hint of smokey spice to them. My only complaint is mine end up stickier than I'd like in the end. It's a good excuse to eat a couple extra because they're stuck together.
Honey-Spiced Almonds
1 1/2 cups raw, unblanched almonds
1 Tbsp. sugar
1 1/2 Tbsp. honey
1/2 tsp. chile powder
1/4 tsp. cumin
1/4 tsp. salt
Line a large baking sheet with parchment paper. Place almonds in a medium skillet, and cook over medium for 6 minutes or until lightly toasted. Make sure to stir frequently.
Combine remaining ingredients together in a 2-cup glass measure. Microwave for 30 seconds. Add mixture to the pan, and cook 2 minutes, stirring constantly.
Arrange almonds on the baking sheet in a single layer. Let stand 10 minutes, and then break apart any clusters.
Honey-Spiced Almonds
1 1/2 cups raw, unblanched almonds
1 Tbsp. sugar
1 1/2 Tbsp. honey
1/2 tsp. chile powder
1/4 tsp. cumin
1/4 tsp. salt
Line a large baking sheet with parchment paper. Place almonds in a medium skillet, and cook over medium for 6 minutes or until lightly toasted. Make sure to stir frequently.
Combine remaining ingredients together in a 2-cup glass measure. Microwave for 30 seconds. Add mixture to the pan, and cook 2 minutes, stirring constantly.
Arrange almonds on the baking sheet in a single layer. Let stand 10 minutes, and then break apart any clusters.
Mini Cheese Balls
These cheese balls were addictive for me at least, and they're rather easy to make. You can use various toppings for your cheese balls. I rolled some in chia seeds and others in Penzey's Arizona Dreams spice. Word to the wise: don't make a double batch unless you want a lot of cheese balls. One batch makes roughly 16 cheese balls.
Mini Cheese Balls
8 oz. cream cheese, softened
1 tsp. Worcestershire sauce
1/2 tsp. grated lemon zest
1 cup shredded Cheddar
Combine all ingredients together until well mixed. Using moistened hands, form into 1-inch balls. Chill four hours, and then roll in toppings.
Mini Cheese Balls
8 oz. cream cheese, softened
1 tsp. Worcestershire sauce
1/2 tsp. grated lemon zest
1 cup shredded Cheddar
Combine all ingredients together until well mixed. Using moistened hands, form into 1-inch balls. Chill four hours, and then roll in toppings.
Whole Wheat Stollen
This bread is so good that people are liable to think you stole it from a store. Ha ha ha.
OK, I know that's a groaner, but what do you expect with the name of this bread.
This was a favorite of some at this year's Christmas celebration, probably due to the rum-soaked fruit. It's supposedly best after aging a day or more ... and no one seemed to complain when the leftovers appeared on the table the next morning. (The only reason there were leftovers was because we had two ginormous loaves of sweet bread, plus breakfast casseroles each morning ... not to mention the Christmas cookie and candies. Who says those are just for dessert at Christmas?)
Whole Wheat Stollen
2 tsp. yeast
3 eggs plus milk equal to 1 1/3 cups
1 1/2 tsp. salt
1/3 cup sugar
1/2 cup butter
3/4 cup wheat flour
2 1/2 cups bread flour
3 1/4 cups bread flour
Filling
3/4 cup golden raisins
3/4 cup dried cranberries
3/4 cup dried pineapple slices, diced
3/4 cup candied orange peel
1 cup slivered almonds
1 cup rum
Icing
2 Tbsp. butter
3 Tbsp. powdered sugar
Combine the fruit and nut filling ingredients to let the rum absorb into the dried fruits. Meanwhile, scald the milk, and cool to between 105ºF and 115ºF. Add eggs, and pour into warmed mixing bowl with the yeast. Let stand 5 minutes.
Add salt, sugar, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.
Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in fruit and nuts, using any additional rum if needed to make the dough the right consistency if too dry. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place on baking sheet. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350ºF. Bake 25 to 35 minutes, until golden. Brush with butter, and sprinkle with powdered sugar. Cool on wire rack.
OK, I know that's a groaner, but what do you expect with the name of this bread.
This was a favorite of some at this year's Christmas celebration, probably due to the rum-soaked fruit. It's supposedly best after aging a day or more ... and no one seemed to complain when the leftovers appeared on the table the next morning. (The only reason there were leftovers was because we had two ginormous loaves of sweet bread, plus breakfast casseroles each morning ... not to mention the Christmas cookie and candies. Who says those are just for dessert at Christmas?)
Whole Wheat Stollen
2 tsp. yeast
3 eggs plus milk equal to 1 1/3 cups
1 1/2 tsp. salt
1/3 cup sugar
1/2 cup butter
3/4 cup wheat flour
2 1/2 cups bread flour
3 1/4 cups bread flour
Filling
3/4 cup golden raisins
3/4 cup dried cranberries
3/4 cup dried pineapple slices, diced
3/4 cup candied orange peel
1 cup slivered almonds
1 cup rum
Icing
2 Tbsp. butter
3 Tbsp. powdered sugar
Combine the fruit and nut filling ingredients to let the rum absorb into the dried fruits. Meanwhile, scald the milk, and cool to between 105ºF and 115ºF. Add eggs, and pour into warmed mixing bowl with the yeast. Let stand 5 minutes.
Add salt, sugar, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.
Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in fruit and nuts, using any additional rum if needed to make the dough the right consistency if too dry. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place on baking sheet. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350ºF. Bake 25 to 35 minutes, until golden. Brush with butter, and sprinkle with powdered sugar. Cool on wire rack.
Fruit and Nut-Filled Christmas Wreath
I'm nearing the end of my journey through Whole Grain Breads by Machine or Hand, but I still have several sweet breads left. The reason for this is I've felt compelled to make them for the specific holiday that is described in the book. I'm not so sure I should wait until Christmas again to make this delicious treat. I can always call it the Fruit and Nut-Filled St. Patty's Day Wreath, right?
Fruit and Nut-Filled Christmas Wreath
3 eggs plus water equal to 1 1/3 cups
2 tsp. yeast
1 tsp. salt
1 tsp. ground cardamom
3/4 tsp. grated nutmeg
1/2 cup sugar
1/2 cup butter, softened
1 cup whole wheat flour
3 cups bread flour
1/2 cup non-fat dry milk
1/4 cup chopped almonds
Filling
1 cup chopped nuts
6 Tbsp. flour
3/4 cup chopped candied cherries
6 Tbsp. butter, softened
6 Tbsp. brown sugar
3/4 tsp. almond extract
Icing
1 cup powdered sugar
2 to 3 Tbsp. milk
1/4 tsp. almond extract
Heat the water until warm, between 105ºF and 115ºF. Pour water and egg into warmed mixing bowl, and add yeast. Let stand 5 minutes.
Add salt, cardamom, nutmeg, sugar, butter, wheat flour, half the bread flour and dry milk. Beat well. Cover, and let stand 15 minutes.
Slowly add the remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in almonds . Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Meanwhile, combine filling ingredients together in a small bowl.
Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into a 9 x 30 rectangle. Sprinkle filling evenly on dough, leaving a 1-inch margin around the edges. Roll up jelly roll style, starting on the long end. Pinch the seam to seal.
Using a sharp knife, cut the foll in half lengthwise. Turn the cut sides up . Carefully twist the two halves together, keeping the cut sides up, to expose the filling. Shape the twisted dough into a circle on the greased baking sheet.Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375ºF. Glaze with egg wash. Bake 20 minutes, until evenly browned. combine the icing ingredients, and drizzle the warm wreath with icing. Remove from baking sheet, and cool completely on a wire rack.
Fruit and Nut-Filled Christmas Wreath
3 eggs plus water equal to 1 1/3 cups
2 tsp. yeast
1 tsp. salt
1 tsp. ground cardamom
3/4 tsp. grated nutmeg
1/2 cup sugar
1/2 cup butter, softened
1 cup whole wheat flour
3 cups bread flour
1/2 cup non-fat dry milk
1/4 cup chopped almonds
Filling
1 cup chopped nuts
6 Tbsp. flour
3/4 cup chopped candied cherries
6 Tbsp. butter, softened
6 Tbsp. brown sugar
3/4 tsp. almond extract
Icing
1 cup powdered sugar
2 to 3 Tbsp. milk
1/4 tsp. almond extract
Heat the water until warm, between 105ºF and 115ºF. Pour water and egg into warmed mixing bowl, and add yeast. Let stand 5 minutes.
Add salt, cardamom, nutmeg, sugar, butter, wheat flour, half the bread flour and dry milk. Beat well. Cover, and let stand 15 minutes.
Slowly add the remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in almonds . Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Meanwhile, combine filling ingredients together in a small bowl.
Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into a 9 x 30 rectangle. Sprinkle filling evenly on dough, leaving a 1-inch margin around the edges. Roll up jelly roll style, starting on the long end. Pinch the seam to seal.
Using a sharp knife, cut the foll in half lengthwise. Turn the cut sides up . Carefully twist the two halves together, keeping the cut sides up, to expose the filling. Shape the twisted dough into a circle on the greased baking sheet.Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375ºF. Glaze with egg wash. Bake 20 minutes, until evenly browned. combine the icing ingredients, and drizzle the warm wreath with icing. Remove from baking sheet, and cool completely on a wire rack.
Old-Fashioned Caraway Rye Baguette
This bread calls for ground caraway seeds, which has a less pungent flavor than whole seeds. This bread was a hit at my family's Christmas gathering.
Old-Fashioned Caraway Rye Baguette
Sponge
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
3/4 tsp. yeast
3/4 cup water
Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add the remaining ingredients. Cover, and let stand 12 to 24 hours until bubbly with a slightly sour aroma.
Remaining Ingredients
1/2 cup water
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
2 tsp. salt
1 tsp. ground caraway seeds
Heat the water until warm, between 105ºF and 115ºF. Stir down sponge, and combine with water and remaining ingredients. Knead until dough is smooth and springy but soft to the touch. Cover, and let rise until doubled, about 1 hour.
Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a baguette. Place on prepared baking sheet. Cover, and let rise until doubled, about 45 minutes.
Preheat oven to 400ºF. Slash bread with a sharp knife, and brush with water. Bake 30 to 35 minutes, until golden. Cool on a wire rack.
Old-Fashioned Caraway Rye Baguette
Sponge
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
3/4 tsp. yeast
3/4 cup water
Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add the remaining ingredients. Cover, and let stand 12 to 24 hours until bubbly with a slightly sour aroma.
Remaining Ingredients
1/2 cup water
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
2 tsp. salt
1 tsp. ground caraway seeds
Heat the water until warm, between 105ºF and 115ºF. Stir down sponge, and combine with water and remaining ingredients. Knead until dough is smooth and springy but soft to the touch. Cover, and let rise until doubled, about 1 hour.
Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a baguette. Place on prepared baking sheet. Cover, and let rise until doubled, about 45 minutes.
Preheat oven to 400ºF. Slash bread with a sharp knife, and brush with water. Bake 30 to 35 minutes, until golden. Cool on a wire rack.
January 7, 2012
Egg Drop Soup
I believe this is the simplest soup I've ever made, and it tastes essentially identical to the version served at many Chinese restaurants. It's not gourmet, but it's quick, easy and a nice start to a meal.
Egg Drop Soup
4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. chopped green onions
1/4 tsp. salt
Heat broth to boiling in medium saucepan. Reduce heat to low, and place a wire mesh sieve over the saucepan. Strain eggs through sieve into the pan. Remove from heat. Stir in onions and salt. Makes 4 servings.
Egg Drop Soup
4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. chopped green onions
1/4 tsp. salt
Heat broth to boiling in medium saucepan. Reduce heat to low, and place a wire mesh sieve over the saucepan. Strain eggs through sieve into the pan. Remove from heat. Stir in onions and salt. Makes 4 servings.
2011 ... I Think I Can
As summer 2011 began, I decided it was time to update the white board on the fridge. Previously it held tally marks for the number of times my husband and I swore during Lent. (He cheated and didn't count the times he swore at work.) Instead, I updated the board each time a new batch of jars left the stove to keep track of the year's preserves. I don't recall if I canned anything last winter in 2011, so the count might be a bit off.
The only problem with the canning tally is it almost seems like a record for me to beat in 2012 ... we'll see what happens.
Not too shabby.
The only problem with the canning tally is it almost seems like a record for me to beat in 2012 ... we'll see what happens.
- Carrots: 4 pints
- Nectarines: 3 quarts
- Pickled Carrots: 6 pints
- Spiced Nectarines: 8 pints
- Tomato Butter: 4 1/2 pints
- Spaghetti Sauce: 2 1/2 pints
- Pickled Brussel Sprouts: 6 pints
- Pickled Beets: 10 1/2 pints
- Red Tomato Basil Jam: 4 1/2 pints
- Dilly Beans: 18 pints
- Ground Cherry Jam: 2 1/2 pints
- Pickles: 13 1/2 quarts
- Yellow Tomato Basil Jam: 2 1/4 pints
- Salsa: 17 quarts
- Basil Jelly: 7 1/2 pints
- Beets: 5 pints
- Brandied Apples: 8 pints
- Applesauce: 32 quarts
- Booyah: 17 quarts
- Artichoke Relish: 13 pints
- Pear Vanilla Jam: 6 1/4 pints
- Artichoke Pickles: 8 pints
- Cranberry Jam: 6 1/4 pints
Not too shabby.
January 4, 2012
Pecan (and Caraway) Bread
One of the greater cooking compliments my husband shares is the phrase, "You can make this any time." The latest bread baked in our house earned that accolade twice.
This bread is delicious, chock full of pecans. The original recipe called for 1 Tbsp. of caraway seeds, which I omitted because my husband and I aren't big fans of caraway.
Pecan (and Caraway) Bread
2 tsp. yeast
1 1/3 cups water
3 Tbsp. sugar
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup oat flour*
3 1/4 cups bread flour
1 1/2 cups chopped pecans
Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.
Add sugar, butter, salt, oat flour and 1/3 cup bread flour. Beat well. Cover, and let stand 15 minutes.
Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in pecans. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf. Place on prepared baking sheet. Cover, and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375ºF. Bake 35 to 40 minutes, until golden. Cool on a wire rack.
*You can make oat flour by blending oats until smooth.
This bread is delicious, chock full of pecans. The original recipe called for 1 Tbsp. of caraway seeds, which I omitted because my husband and I aren't big fans of caraway.
Pecan (and Caraway) Bread
2 tsp. yeast
1 1/3 cups water
3 Tbsp. sugar
2 Tbsp. butter, softened
2 tsp. salt
3/4 cup oat flour*
3 1/4 cups bread flour
1 1/2 cups chopped pecans
Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.
Add sugar, butter, salt, oat flour and 1/3 cup bread flour. Beat well. Cover, and let stand 15 minutes.
Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in pecans. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf. Place on prepared baking sheet. Cover, and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375ºF. Bake 35 to 40 minutes, until golden. Cool on a wire rack.
*You can make oat flour by blending oats until smooth.
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