Tuesday, August 07, 2007
Peanut Butter Ice Cream
This recipe comes from Veil, one of my favorite restaurants in Seattle. Pair it with the Chocolate Crispy Crunchies for an irresistable dessert!
Ingredients:
1-1/2 c. sugar
1 c. nonfat milk powder
1/8 t. fleur de sel or fine sea salt
1/3 c. light corn syrup
4 c. whole milk
1/2 c. unsalted butter, room temperature
3/4 c. creamy peanut butter
Step-by-step:
1. Whisk sugar, milk powder, and salt in heavy large saucepan to blend, then add corn syrup and whisk until mixture is evenly moistened. Gradually add milk. Place over medium-high heat; whisk until mixture boils.
2. Remove pan from heat; whisk in butter, then peanut butter until smooth. Transfer to medium bowl and chill until cold, at least 3 hours and up to 1 day. Note that peanut butter will separate out somewhat and float on top--this is OK.
3. Stir milk mixture to reincorporate peanut butter. Pour into an ice cream maker and freeze according to manufacturer's instructions. Transfer to freezer-safe containers and freeze until firm.
Labels: desserts
Chocolate Crispy Crunchies
One of my favorite restaurants in Seattle, Veil, has an amazing dessert--peanut butter ice cream with peanut butter shortbread and chocolate-peanut crunch. It's both sweet and salty, and it always leaves you wanting more! Lucky for me, the dessert was featured in the September 2006 issue of Bon Appétit. The crunch recipe is quite simple, and is great with the Veil peanut ice cream, store-bought ice cream, pudding, and endless other things! Best just to have it on hand at all times... I've adapted the recipe slightly to make use of more commonly-found ingredients.
Ingredients:
1 c. creamy peanut butter
2-1/2 oz. high-quality milk chocolate, chopped
2 T. butter
Pinch fleur de sel or fine sea salt
2-1/2 c. finely crumbled Pirouette cookies (about 8-1/2 ounces whole cookies)
1/2 c. cocoa nibs or 1 chocolate bar with cocoa nibs, chopped fine (both optional)
Step-by-step:
1. Line a baking sheet with foil. Microwave peanut butter, chocolate, butter, and salt using medium power until almost melted, stirring periodically. When chocolate is almost all melted, stir mixture until remaining melts. Fold in crumbled cookies and cocoa nibs.
2. Transfer mixture to prepared baking sheet and press out to 1/2-inch thickness.
3. Refrigerate crunch until cold and firm, about 2 hours. Slice with a sharp knife into desired sizes and shapes, or use a cookie cutter. Refrigerate finished pieces until read to use.
4. Serve with ice cream or other desserts.
Note: Since you may not be able to find cocoa nibs conveniently, I substituted one 2-ounce chocolate bar with nibs in it. Many gourmet chocolate bar brands make these now, including Theo Chocolate, here in Seattle. If you can't find either the nibs or the bars with nibs, simply leave the ingredient out.
Monday, March 12, 2007
Best-Ever Chocolate Chip Cookies
This recipe comes from the November 2006 issue of Bon Appétit and is Dorie Greenspan's "best" chocolate chip cookie. What I like about it is that, for me, it has the perfect texture. Crisp on the outside and soft on the inside. Not too sweet--in fact it's got a little bit of the salty-sweet combo going for it, which is pretty nice as far as I'm concerned. It also has a nice balance of chocolate to cookie, and it holds up great overnight.
Ingredients:
2 c. all-purpose flour
1-1/4 t. salt
3/4 t. baking soda
2 sticks (8 oz.) unsalted butter, at room temperature
1 c. sugar
2/3 c. (packed) light brown sugar
2 t. pure vanilla extract
2 large eggs
2 c. chocolate chips
1 c. finely chopped walnuts or pecans
Step-by-step:
1. Center a rack in the oven and preheat oven to 375 degrees F. Line a few baking sheets with parchment or silicone mats.
2. Whisk together flour, salt, and baking soda.
3. In a stand mixer (or with a hand mixer), beat butter on medium speed for about 1 minute, until smooth. Add the sugars and continue to beat for another 2 minutes, until well blended; beat in the vanilla. Add the eggs, one at a time, and beat for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, mix in the chocolate and nuts. (At this point, the dough can be covered and refrigerated for up to 3 days or frozen, if you wish.)
4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheet, leaving about 2 inches between spoonfuls.
5. Bake the cookies--one sheet at a time and rotating the sheet at the midway point--for 10 to 12 minutes, or until the cookies are brown at the edges and golden in the center; they may still be a little soft in the middle. Pull the sheet from the oven, allow the cookies to rest for 1 minute, then carefully, using a wide spatula, transfer them to racks to cool to room temperature.
6. Repeat with the remainder of the dough, cooling the baking sheets between the batches. Baked cookies can be kept in a sealed container for about 4 days, or wrapped airtight and frozen for up to 2 months. You can also freeze rounded tablespoonfuls of dough on a lined sheet, then bag them when they're solid. Then just pull them out of the freezer when you like and add another minute or two to the baking time--no need to defrost before baking.
Tuesday, August 29, 2006
Coconut-Lime Sorbet
This recipe comes from Gourmet's Casual Entertaining, and I knew the minute I read the recipe that I had to make it immediately! I served it with ice-cold sliced mango, which was a perfect pairing. I haven't tried it yet, but I'm betting it would also make a pretty fabulous margarita base. Serves 8.
Ingredients:
1-1/4 c. water
1 c. sugar
1-1/2 c. canned unsweetened coconut milk
1 c. fresh lime juice
1 c. sweetened, flaked coconut, toasted
Step-by-step:
1. Boil water and sugar in a saucepan, stirring until sugar is dissolved. Remove pan from heat and stir in the coconut milk, then cool.
2. Stir together coconut milk mixture and lime juice and freeze in an ice-cream maker. Transfer sorbet to a bowl and stir in half the coconut. Transfer to an airtight container and freeze until firm.
3. Serve topped with remaining toasted coconut.
Labels: desserts
Saturday, February 18, 2006
Chocolate Mink
This is a fantastic recipe from the September 2005 issue of Gourmet. My husband describes it as "eating just the inside of a chocolate lava cake." It's a decadent, rich, gooey chocolate souffle--and it's not hard to make. In addition to buttering the ramekin, you may also want to place a buttered round of parchment at the bottom to make it easier to unmold. The dessert's not really about appearance though, so if you want to skip that step, you can just scoop out any bits that stick with a spoon. This recipe serves 2, but can easily be multiplied to serve more.
Ingredients:
2 T. unsalted butter, cut into pieces
3-1/2 oz fine-quality bittersweet chocolate, finely chopped
1 large egg, separated
Pinch of salt
1 tablespoon sugar
Coffee ice cream
2 5- to 6-oz. ovenproof glass or ceramic bowls or ramekins
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.
2. Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.
3. While chocolate is cooling, beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add 1 T. sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
4. Whisk about one fourth of egg white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.
5. Divide batter between bowls or ramekins. Cover each bowl with a small round of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.
6. Just before serving, unmold puddings into serving bowls. Serve with a scoop of coffee ice cream.
Note: Puddings can be made 4 hours ahead and kept in bowls or ramekins at warm room temperature. Dip in hot water 10 to 15 seconds to unmold.
Monday, November 21, 2005
Pumpkin Pie Cheesecake Bars
These bars are a great seasonal treat--particularly for Thanksgiving, for obvious reasons! They combine pumpkin pie with a layer of cheesecake, all over a crunchy gingersnap crust. This recipe was adapted from a recipe by Kathleen Desmond Stang, in her book Zucchini, Pumpkins, and Squash.
Ingredients:
Crust:
About 15 gingersnaps (about 2 inches in diameter--Nabisco makes good ones)
3 T. sugar
2-1/2 T. butter, melted
Filling:
11 oz. cream cheese, softened
1/3 c. low-fat sour cream
1/3 c. sugar
1 T. flour
1 large egg
1 t. vanilla extract
1/2 c. pumpkin puree, canned or fresh
3 T. packed light brown sugar
1/2 t. pumpkin-pie spice
Step-by-step:
1. Preheat oven to 325 degrees F. Liberally spray a 9-inch square baking pan with cooking spray and set aside.
2. To prepare the crust: Process the ginger cookies in a food processor or blender to fine crumbs. Measure out 3/4 cup of the crumbs and combine in a bowl with the sugar and melted butter. Pat in an even layer in the bottom of the prepared pan and bake on center oven rack 6 minutes. Remove from oven and cool 15 minutes on a rack.
3. To prepare the filling: In a food processor or electric mixer, combine the cream cheese, sour cream, granulated sugar and flour, blending until smooth. Add egg and vanilla, blending well. Scrape down sides and blend one more time, if there are still some dollops of cream cheese visible.
4. Place 3/4 cup of the cream-cheese mixture in a bowl and stir in the pumpkin, brown sugar, and pumpkin-pie spice.
5. Pour the plain cream-cheese mixture over the crumb layer in the pan. Pour the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake 45 minutes or until firm in the middle when gently shaken. Cool 1 hour, and then refrigerate until thoroughly chilled.
6. Cut into 16 squares and serve.
Labels: desserts
Sunday, November 20, 2005
Chocolate Ice Cream
This is simply the best chocolate ice cream out there. It's not for the faint of heart though--it's rich and seductive, similar to gourmet ice creams like Godiva. A little it will go a long way--but you won't have it around for long! The recipe comes from the April 2005 issue of Gourmet. Note: You will need and ice-cream maker and an instant-read thermometer for this recipe. Makes about 1 quart.
Ingredients:
1 c. whole milk
1 c. heavy cream
1/2 t. vanilla
7 oz. 70% cacao chocolate such as Lindt, finely chopped
1/2 c. + 3 T. sugar
3 T. water
6 large egg yolks
1/8 t. salt
Step-by-step:
1. Bring milk, cream, and vanilla just to a boil in a 1-1/2- to 2-quart saucepan, then remove from heat and keep warm, covered.
2. Place chopped chocolate in a large heatproof bowl.
3. Stir together 1/2 cup sugar with water in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan and washing down crystals, until mixture is a deep golden caramel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steam vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved.
4. Beat yolks with salt and remaining 3 tablespoons sugar in a large bowl, using an electric mixer at high speed, until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 6 to 8 with a handheld.
5. Add hot caramel mixture to yolks in a slow stream, whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
6. Force custard through a fine-mesh sieve into bowl with chopped chocolate and let stand 1 minute, then whisk mixture until smooth.
7. Cool to room temperature, stirring occasionally, about 35 minutes.
8. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Pear and Frangipane Crostata
This recipe comes from the December 2004 issue of Bon Appetit. The crostata is elegant and delicious--and a snap to make. Serve it at a dinner party and guests won't believe how easy it was!
Ingredients:
5 oz. almond paste, crumbled (about 3-3/4 inches of a 5-1/2-inch log)
3 T. butter, room temperature
2 T. flour
1 large egg
1 sheet frozen puff pastry, thawed
3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices
5 T. sugar, divided
1/2 c. black raspberry vinegar or raspberry vinegar
Crushed pink peppercorns
Step-by-step:
1. Finely grind almond paste in a food processor. Add softened butter, flour, and egg; blend until smooth.
2. Preheat oven to 400°F. Roll out puff pastry on floured surface to 13-by-11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make a 11-1/2-by-9-1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges.
3. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 T. sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
4. While tart is cooling, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes. Be careful not to burn syrup.
5. Place tart on platter. Drizzle syrup over top in a decorative style (lengthwise zig-zags look very pretty). Sprinkle lightly with peppercorns and serve warm.
Labels: desserts
Saturday, November 19, 2005
Triple-Ginger Pound Cake
This is a great recipe for the holidays. I like to have it on hand for an easy breakfast, afternoon tea, or dessert with whipped cream. It also makes a great homemade gift when wapped in cellophane. The recipe comes from the October 2000 issue of Bon Appetit.
Ingredients:
3-1/2 c. all purpose flour
1 T. ground ginger
2-1/2 t. baking powder
1 t. salt
2 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
2 large eggs
2 large egg yolks
1 T. vanilla extract
1-1/4 c. whole milk
1/2 c. minced crystallized ginger
3-1/2 T. grated peeled fresh ginger
Step-by-step:
1. Preheat oven to 350°F. Grease two 9-by-5-by-3-inch loaf pans.
2. Sift flour, ground ginger, baking powder and salt into medium bowl.
3. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla.
4. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger.
5. Divide batter between prepared loaf pans. Bake cakes until tester inserted into center comes out clean, about 1 hour.
6. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.
Note: Recipe can be prepared up to 1 month ahead. Double-wrap cakes with plastic and freeze.
Labels: desserts
Friday, November 18, 2005
Toffee Bars
This recipe is just fantastic! Nobody will be able to eat just one! Makes about 30 bars.
Ingredients:
1 c. butter
1 c. light brown sugar
1 egg yolk
2 c. flour
1 t. vanilla
12 oz. chocolate chips
1 c. toasted chopped pecans
Step-by-step:
1. Preheat oven to 350 degrees. Grease a 9x12-inch pan.
2. Cream together butter and sugar. Add egg yolk and beat well.
3. Sift in flour, mixing well. Stir in vanilla. Spread in pan and bake for 25 minutes, until golden.
4. Cover cake with chocolate chips and bake for 3 or 4 more minutes, until chocolate has melted enough to spread.
5. Remove from oven and spread melted chocolate evenly with a knife or spatula. Sprinkle with nuts. Cool before cutting into bars.
Ingredients:
1 c. butter
1 c. light brown sugar
1 egg yolk
2 c. flour
1 t. vanilla
12 oz. chocolate chips
1 c. toasted chopped pecans
Step-by-step:
1. Preheat oven to 350 degrees. Grease a 9x12-inch pan.
2. Cream together butter and sugar. Add egg yolk and beat well.
3. Sift in flour, mixing well. Stir in vanilla. Spread in pan and bake for 25 minutes, until golden.
4. Cover cake with chocolate chips and bake for 3 or 4 more minutes, until chocolate has melted enough to spread.
5. Remove from oven and spread melted chocolate evenly with a knife or spatula. Sprinkle with nuts. Cool before cutting into bars.
Nut Tarts
This recipe comes from my first cooking class, when I was 11. After these sweet treats, there was no going back! Makes 24 tartlets.
Crust:
1 stick butter (minus 2 T.), softened
3 oz. cream cheese, softened
1 c. flour
1. Cream together cream cheese and butter. Add flour. Blend well.
2. Divide into 24 balls, about the size of a large marble. Flatten into small muffin pan and shape, pressing dough up the sides (spray pan with cooking spray if it is not nonstick).
Filling:
2 T. butter
1/2 c. sugar
1 egg, beaten well
3/4 c. pecans (or walnuts), chopped
1 t. vanilla
1. Cream butter and sugar with a wooden spoon.
2. Add egg and vanilla. Add nuts.
3. Divide the filling equally into each muffin shell—filling almost to the top.
4. Bake at 350 degrees F for 25-30 minutes, until lightly browned.
5. When removing from the tins, be very careful since they crumble easily. Wait until entirely cool before removing, if possible.
Crust:
1 stick butter (minus 2 T.), softened
3 oz. cream cheese, softened
1 c. flour
1. Cream together cream cheese and butter. Add flour. Blend well.
2. Divide into 24 balls, about the size of a large marble. Flatten into small muffin pan and shape, pressing dough up the sides (spray pan with cooking spray if it is not nonstick).
Filling:
2 T. butter
1/2 c. sugar
1 egg, beaten well
3/4 c. pecans (or walnuts), chopped
1 t. vanilla
1. Cream butter and sugar with a wooden spoon.
2. Add egg and vanilla. Add nuts.
3. Divide the filling equally into each muffin shell—filling almost to the top.
4. Bake at 350 degrees F for 25-30 minutes, until lightly browned.
5. When removing from the tins, be very careful since they crumble easily. Wait until entirely cool before removing, if possible.
Labels: desserts
Indiana Mint Brownies
This recipe comes from Holiday Baking 1997, a special issue put out by Midwest Living. The recipe originally comes from a former Indiana governor's wife. The brownie is composed of three layers: a bottom brownie layer, topped with a mint cream layer, topped with a thin chocolate layer. Makes about 40 bars.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Fruit Crumble
This dish, adapted from a desserts cookbook, has gone through many changes and many taste tests and testers, finally arriving at the perfect cozy crumble. Play with the ingredients and make it your own! Serves 8 to 10.
Ingredients:
4+ cups of fruit(s), sliced if necessary (frozen OK)
1/2 c. sugar
3 t. vanilla, divided
1-1/2 t. cinnamon, divided
1 t. freshly-ground nutmeg, divided
1-1/2 c. flour
1-1/2 c. packed brown sugar
1/2 c. chopped walnuts or pecans, toasted
1/2 c. rolled oats
1/2 t. salt
8 T. cold butter
Step-by-step:
1. Preheat oven to 350 degrees.
2. Combine fruit, sugar, 1 t. vanilla, 1/2 t. cinnamon, and 1/2 t. nutmeg in a large bowl; mix well. Spoon into a greased 8x11 baking dish or casserole dish.
3. Combine flour, brown sugar, nuts, oats, remaining 2 t. vanilla, remaining 1 t. cinnamon, remaining 1/2 t. nutmeg, and salt in a bowl. With a pastry cutter or the main blade in a food processor, cut in butter until mixture is crumbly and resembles a coarse meal (be careful not to over-mix, as it will form a solid dough). Sprinkle over fruit mixture. (If you have extra topping, save it for ice cream, or make a tiny crumble in a small ramekin.)
4. Bake at 350 degrees for 45-50 minutes, or until browned and bubbly. Cool slightly and serve with whipped cream or vanilla ice cream.
Tips:
Recommended Fruits: Plums, apples, pears, berries, peaches
Great Combinations: Peach and blackberry; blueberry, raspberry, and blackberry
Lower the Fat: To make your crumble lower in fat, simply reduce the butter by 1 to 4 tablespoons.
Vary the Pan: You can make your crumble in almost any shape or size. Try out various baking dishes, and even make individual servings in small ramekins.
Ingredients:
4+ cups of fruit(s), sliced if necessary (frozen OK)
1/2 c. sugar
3 t. vanilla, divided
1-1/2 t. cinnamon, divided
1 t. freshly-ground nutmeg, divided
1-1/2 c. flour
1-1/2 c. packed brown sugar
1/2 c. chopped walnuts or pecans, toasted
1/2 c. rolled oats
1/2 t. salt
8 T. cold butter
Step-by-step:
1. Preheat oven to 350 degrees.
2. Combine fruit, sugar, 1 t. vanilla, 1/2 t. cinnamon, and 1/2 t. nutmeg in a large bowl; mix well. Spoon into a greased 8x11 baking dish or casserole dish.
3. Combine flour, brown sugar, nuts, oats, remaining 2 t. vanilla, remaining 1 t. cinnamon, remaining 1/2 t. nutmeg, and salt in a bowl. With a pastry cutter or the main blade in a food processor, cut in butter until mixture is crumbly and resembles a coarse meal (be careful not to over-mix, as it will form a solid dough). Sprinkle over fruit mixture. (If you have extra topping, save it for ice cream, or make a tiny crumble in a small ramekin.)
4. Bake at 350 degrees for 45-50 minutes, or until browned and bubbly. Cool slightly and serve with whipped cream or vanilla ice cream.
Tips:
Recommended Fruits: Plums, apples, pears, berries, peaches
Great Combinations: Peach and blackberry; blueberry, raspberry, and blackberry
Lower the Fat: To make your crumble lower in fat, simply reduce the butter by 1 to 4 tablespoons.
Vary the Pan: You can make your crumble in almost any shape or size. Try out various baking dishes, and even make individual servings in small ramekins.
Labels: desserts
Congo Bars
There are a lot of recipes for Congo Bars out there, but this is a family favorite! Thanks to Sue Bohlmann for sharing this recipe. Make about 40 bars.
Ingredients:
2-1/2 c. flour
2-1/2 t. baking powder
1/2 t. salt
2/3 c. Crisco, melted and cooled
2-1/4 c. light brown sugar
12-16 oz. chocolate chips
3 eggs
Step-by-step:
1. Sift together flour, baking powder, and salt.
2. Add eggs, one at a time, to melted Crisco, beating thoroughly. Beat in brown sugar until fluffy. Add dry ingredients and mix until incorporated. Add chocolate chips.
3. Spread mixture into a 9-by-12-inch pan.
4. Bake at 350 degrees for 30 minutes, or until golden brown around edges and center is set.
Ingredients:
2-1/2 c. flour
2-1/2 t. baking powder
1/2 t. salt
2/3 c. Crisco, melted and cooled
2-1/4 c. light brown sugar
12-16 oz. chocolate chips
3 eggs
Step-by-step:
1. Sift together flour, baking powder, and salt.
2. Add eggs, one at a time, to melted Crisco, beating thoroughly. Beat in brown sugar until fluffy. Add dry ingredients and mix until incorporated. Add chocolate chips.
3. Spread mixture into a 9-by-12-inch pan.
4. Bake at 350 degrees for 30 minutes, or until golden brown around edges and center is set.
Labels: desserts
Chocolate Almond Toffee Chunk Cake
This recipe is adapted from the October 1998 issue of Chocolatier magazine. The cake is rich and delicious, perfect for any party!
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Chocolate Cherry Bites
These cute little treats will win raves for both their taste and presentation. They're great for holidays and special occasions. Recipe from Better Homes and Gardens, Christmas Cookies magazine.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Thursday, November 17, 2005
Butterscotch Oatmeal Cookies
My good friend Gile gave me this recipe, and it's just wonderful! A sweet twist on your traditional oatmeal cookie.
Ingredients:
3/4 c. unsalted butter, softened
1 c. dark brown sugar
1-1/4 c. flour
1-1/4 c. rolled oats
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Step-by-step:
1. Cream together butter and sugar.
2. Stir together dry ingredients and add to butter mixture, stirring to incorporate.
3. On wax paper, form a log with the dough, 2 inches in diameter. Chill 1-2 hours.
4. Slice chilled log into individual cookies. If dough crumbles when cut defrost the dough slightly before slicing.
5. Bake at 350 degrees for 8-12 minutes, until golden brown.
Ingredients:
3/4 c. unsalted butter, softened
1 c. dark brown sugar
1-1/4 c. flour
1-1/4 c. rolled oats
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Step-by-step:
1. Cream together butter and sugar.
2. Stir together dry ingredients and add to butter mixture, stirring to incorporate.
3. On wax paper, form a log with the dough, 2 inches in diameter. Chill 1-2 hours.
4. Slice chilled log into individual cookies. If dough crumbles when cut defrost the dough slightly before slicing.
5. Bake at 350 degrees for 8-12 minutes, until golden brown.
Labels: desserts
Chocolate-Peanut Butter Banana Dessert
These are an incredibly delicious treat at any time of day--but especially as a late-night snack. Be careful though, they're quite addictive! This recipe comes from Gale Gand on the Food Network.
Ingredients:
4 whole bananas
4 T. peanut butter
4 oz. chocolate chips
Vanilla ice cream
Tin foil
Step-by-step:
1. Preheat oven to 450 degrees.
2. Lay the bananas so the ends are pointing up and cut a slit down the inside top, 3/4 of the way through the banana (do not cut through other side of peel). Open the bananas up, so you can see the pockets you've created.
3. Spread 1 T. peanut butter in each of the banana pockets.
4. Insert 1 T. chocolate chips in each of the banana pockets.
5. Wrap each banana loosely in aluminum foil.
6. Bake bananas on a baking sheet for about 10 minutes.
7. Unwrap bananas and place each banana (with peel) in a separate dish. Top with vanilla ice cream and serve immediately.
