Monday, January 31, 2011
*Linked to Sweets for A Saturday and Sweet Tooth Friday
Nutella Butterscotch Cookies
slightly adapted from Culinary Concoctions By Peabody
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
½ tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/2 cup butterscotch chips
Preheat oven to 350 deg F. Cream butter and sugars in a mixer on high speed, until light and fluffy. Add the egg and vanilla, then add the Nutella and mix well.
Add the flour, baking soda, and salt and mix on low speed until all the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in butterscotch chips.
Drop dough by teaspoonfuls onto greased cookie sheet. Bake 6-7 minutes. Let cool about 5 minutes and transfer to a rack to cool completely
Friday, January 28, 2011
Bittersweet Cocoa Souffles with Orange Blossom Cream
bon appetit magazine
I put the cream on right after I took these out of the oven..I couldn't wait. Hence the melted "mess."
Thursday, January 27, 2011
The pie itself was easy, but the crust took some time. I've never made a pie crust before (aside from a graham cracker one.- and hence the shabbiness of it). It was a little time consuming, but I made it the night before so it didn't seem like such a labor of love doing everything at once. I actually enjoyed the process of making the crust, I thought it was kinda fun. However I might get lazy next time and just try a frozen one.
2 medium bananas, sliced
1 cup heavy cream3 tablespoons sugar1/2 teaspoon vanilla
Chocolate curls/shavings for garnish (optional)
Prepare pie crust according to the technique outlined here adding in cocoa powder and sugar. Roll out and gently press into a 9" pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your oven is preheating).
Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.
In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.
Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.
Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate shavings or curls if desired.
Wednesday, January 26, 2011
Cocoa Brownies with Browned Butter and Walnuts
Tuesday, January 25, 2011
Friday, January 21, 2011
PS-check out Lisa's Blog Sweet As Sugar where you'll find this and many other delicious looking sweets for sweets for Saturday.
Chocolate Chip Cookies
Eric Wolitzky from Top Chef
340 grams butter (1 1/2 c.)
200 grams sugar (1 c.)
400 grams brown sugar (2 c. tightly packed)
21 ounces flour (4 2/3 c.)
1 tablespoon baking soda
1 tablespoon salt (coarse, Kosher-less if you're usin regular table salt)
21 ounces chocolate chips (I used chunks)
1. Melt butter, cool slightly.
2. Paddle sugars with melted butter.
3. Whisk together dry ingredients.
4. Add eggs slowly.
5. Add flour, mix, add chips.
6. Bake at 325 for 14min or until golden brown.
Monday, January 17, 2011
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
Friday, January 14, 2011
Chocolate Cupcakes with White Chocolate Sour Cream Frosting
1 1/3 cups (8 oz.) Guittard 72% Cocoa Bittersweet Chocolate Wafers (or any good quality bittersweet chocolate, chopped)
1/2 cup butter
1 cup sugar
4 large eggs
1 t. vanilla extract
3/4 cup unbleached all-purpose flour
Preheat oven to 350 deg F. Line 12 cupcake forms with paper liners.
Melt wafers and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Transfer to a large bowl and beat in sugar, then eggs and vanilla until glossy. Stir in flour just until incorporated.
Fill cupcake liners 3/4 full. Bake 25-30 minutes or until tops are rounded and puffy. A toothpick inserted in center will still have crumbs clinging to it. Cool completely before frosting.
White Chocolate Sour Cream Frosting (makes just enough for above recipe)
1 cup (6 oz.) Guittard 31% Cacao White Chocolate Wafers (or any good quality white chocolate, chopped)
1/4 cup sour cream
1/4 t. vanilla extract
Melt white chocolate and sour cream in top of double broiler over low heat stirring constantly until smooth. Stir in vanilla. Transfer to large mixing bowl and chill for 2 hours or overnight. Whip for about 1-2 minutes at high speed, stopping to scrape bottom and sides of bowl, until frosting lightens in color and a good spreading constistency is achieved. Refrigerate until ready to use. Frosting can be prepared in advance.
Wednesday, January 12, 2011
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Tuesday, January 11, 2011
2/3 cup granulated sugar
3/4 cup Scharffen Berger Natural Cocoa Powder (unsweetened) (you could use any brand, but use a good one you like since the gelato will taste like the cocoa.)
Strain through a fine wire-mesh strainer into a clean bowl and cool. Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
Sunday, January 9, 2011
Fom the book kneadlessly simple by Nancy Baggett, via. Our Best Bites
3 C (15oz) unbleached white bread flour
1/4 C (1.25 oz) whole wheat flour
1/4 C brown rice flour
2 T rolled quick oats (not instant)
2 1/2 T granulated sugar
1 1/2 tsp table salt
1 1/2 T each sesame seeds, poppy seeds, and flax seed, mixed together
2 T cornmeal
1 packet Fleischmann's Rapid Rise Yeast
1 liter mason jar if you're making the kit (ps-don't forget to include the recipe if you're giving this away!)
Directions for the kit (if you're not making the kit, just place ingredients into a bowl instead of the jar): Place the white flour in the jar using a funnel. Tap the jar on the counter to settle the flour. Set aside 1 1/2 T. of the seed mixture, and place the rest in a bowl along with the whole wheat flour, brown rice flour, oats, sugar and salt. Stir to combine then place in the jar. Tap again to settle all the ingredients so everything fits. Take the set aside 1 1/2 T. of seed mixture and place in a small bag with the cornmeal. Place the bag, along with the packet of yeast into the top of the jar. That's all there is to the kit. They keep in the pantry for up to 1 1/2 months or refrigerate up to 3 months. I contemplated making a couple jars just to keep around so next time everything will already be measured out for me.
1 Multigrain Bread Mix
Scant 2 C ice water
1 1/2 T canola oil
Set aside yeast and cornmeal-seed packets. Place the rest of the jar ingredients into a bowl. Measure out 1 t. of yeast and place it into the bowl then stir. Stir ice cubes into some water and wait atleast 30 sec. before measuring. Slowly pour water into dry ingredients. Go slowly, you may not need all the water. If you add too much, just mix in a little more flour. Add enough to bring the dry ingredients together, stirring vigorously and scraping the bowl sides. The dough shoud be stiff.
Once combined, brush the top with a little oil and tightly cover with plastic wrap. Refrigerate for 3-10 hours then let rise at room temperature for 12-18 hours.
After rising, generously oil a 9x5 inch loaf pan and sprinkle half of the cornmeal-seed mixture into the bottom and up sides of the pan. Stir the dough briefly, then pour into pan. Brush the top lightly with oil, then spread the dough into the pan using your fingers. Brush the top of the loaf generously with water then immediately sprinkle the remainder of the cornmeal-seed mixture on top. (I'm not sure if I reserved too much for the top or if I just didn't use enough water, but after making I had a lot of extra loose cornmeal mixture that I just ended up dumping off from the top). Using an oiled knife, cut a 1/2 inch deep slash down the center of the dough. Cover the pan with greased seran wrap.
For a 2-4 hour regular rise: let stand at warm room temp.
For a 45 min- 2 hour accelerated rise: let stand in a turned off microwave along with 1 C of boiling water. When the dough nears the plastic, remove it and continue the rise until the dough extends 1/2 inch above the rim of the pan.
After the 2nd rise, 15 minutes prior to baking, put a rack on the very lowest rack of your oven and place a broiler pan, or other shallow baking pan on it. Place your other rack one notch above that and preheat to 450 degrees.To bake, reduce heat to 425. Add one cup of water to the pan on the bottom rack; don't refill if it boils dry. Bake bread on the other rack for 35-45 minutes or until the loaf is nicely browned. Cover the top with foil and continue baking for 20-25 minutes until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion.