Friday, December 31, 2010
Thursday, December 30, 2010
Wednesday, December 29, 2010
Monday, December 20, 2010
Saturday, December 11, 2010
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
Salted Caramel Sauce (recipe follows) Fine sea salt
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.
2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.
4. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.
Salted Caramel Sauce
Prep/Cook Time: 10 minutes
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature
In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.
Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)
Friday, December 10, 2010
Wednesday, December 8, 2010
1 1/2 cups whole wheat pastry flour
1 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup butter (1 1/2 sticks) melted
12 oz. semi-sweet chocolate chips, divided
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter
8 (.75 oz snack size) Reeses peanut butter cups, chopped
Preheat oven to 350 degrees.
Combine oats, flour, brown sugar, baking powder and salt in a mixing bowl. Stir well to combine. Add butter and stir until crumbly. Remove 1 1/2 cups to use as topping. Press remaining mixture onto the bottom of an ungreased 13X9 baking dish. Bake for 15 minutes or until lightly browned around the edges. Remove from oven.
In microwave-safe dish, microwave the 1 cup of the chocolate chips in 30-second intervals until softened and melted. Stir until smooth. Add sweetened condensed milk and peanut butter. Stir well until smooth and thoroughly combined. Spread onto crust.
Combine the remaining chocolate chips, chopped peanut butter cups, and the reserved crumb topping. Sprinkle evenly over filling.
Bake for 25 minutes or until center is set. Cool completely before cutting into bars.
Tuesday, December 7, 2010
Monday, December 6, 2010
4 TBSP Corn Syrup
4 TBSP Sugar
1/4 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1/4 tsp Chinese five spice powder
1/8 tsp ground cumin
1 TBSP fresh squeezed orange juice
2 cups fancy mixed nuts
1. Preheat oven to 350 degrees. Line a cookie sheets with greased parchment paper.
2. In a bowl, combine all ingredient except nuts. Add nuts, mixing gently to coat.
3. Spread nuts onto cookie sheets and bake 5 minutes - then stir to coat. Bake another 10 minutes or until bubbly.
4. Immediately turn nuts onto a sheet of parchment paper, and the coating hardens quickly. Keep turning and separating the buts until they are no longer sticky. Nuts should be cooled individually, not clumped together. Makes 6-8 servings.
Sunday, December 5, 2010
1 package frozen uncooked peeled and deveined medium shrimp - about 60 total.
1 container prepared pesto
1/2 tsp red pepper flakes
1. Position oven rack in the upper third of the oven and pre-heat to 400 degrees. Soak skewers in water for 10 minutes.
2. In a bowl combine shrimp and pesto. Thread 2 shrimp onto each skewer.
3. Arrange the skewers in a single layer on a baking sheet lined with parchment. Sprinkle with red pepper. Roast the shrimp until opaque - about 8 to 10 minutes. Transfer to serving platter.
Saturday, December 4, 2010
1 LB Skinless, Boneless Chicken Breakst halves, cut into 24 pieces
12 bacon slices, halved crosswise
6 green onions, trimmed and each cut into 4 pieces
1 cup thin red sweet pepper strips
½ cup teriyaki glaze
1. Soak 24 4 to 6 inch skewers in water for 30 minutes.
2. Preheat oven to 375 degrees. Wrap chicken with bacon and thread each skewer with bacon wrapped chicken, green onion, and pepper. Place in a 10 x 15 baking sheet.
3. Bake for 8 minutes. Brush with teriyaki glaze and bake about 16 minutes more or until bacon is cooked through.
Friday, December 3, 2010
Wednesday, December 1, 2010
- 1 1/4 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon baking powder
- 1/4 cup oil
- 1/4 teaspoon ground nutmeg, optional
- 1 egg, lightly beaten
- 3/4 cup lite eggnog
- 1/2 cup milk
- 2 tablespoons butter, melted
- In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 1 dozen.
Saturday, November 27, 2010
9 oz frozen spinach, thawed and drained
Thursday, November 25, 2010
Tuesday, November 23, 2010
3 Medium Roma Tomatoes
1 Bunch of Cilantro
1 Bunch of Green Onions
1-2 Jalepeno Peppers
1 tsp Kosher Salt
Juice of 1 Lime
Chop all ingredients and combine. Can be processed in a food processor for a finer salsa.
Monday, November 22, 2010
Monday, November 15, 2010
1 cup scalded milk or powdered milk (1 cup warm water to 2/3 c. powder - follow package instructions)
1 cup mashed potatoes (can use package mashed potatoes)
Put them on a cookie sheet and let rise
Saturday, November 13, 2010
1 C milk
1 C low-fat cottage cheese
½ C packed cheddar cheese (about 2 oz.)
2 pkg (8.5 oz. each) corn muffin mix
1) Preheat 400. Line 18 muffin cups. Combine milk, cottage cheese and eggs in large bowl. Use an electric mixer to blend on medium speed 1-2 min.
2) Stir in cheddar cheese, then stir in muffin mix just until blended. Don’t over mix
3) Bake 13-15 min. or til light brown and clean toothpick
Wednesday, November 10, 2010
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
1 large canned pumpkin
Pumpkin-shaped cookie cutter (optional)
1/2 cup chocolate morsels
1 spice cake mix
Preheat oven to 350 degrees and spray mini muffin pan
Use cookie cutter (or the top of a bottle or small cup) to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Apply egg whites from one egg to the top edges of each pie.
Mix canned pumpkin, spice cake mix and chocolate chips
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
Tuesday, November 9, 2010
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon red food coloring
Pre-made Cream Cheese Frosting
Cinnamon for dusting
Preheat oven to 350.
Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.
Drop by the tsp onto baking sheets. Bake for 10-12 minutes.
Let cool completely and Frost with cream cheese frosting. Sprinkle with cinnamon.
Monday, November 8, 2010
This is Jim's Mom's recipe and also Jim's favorite cookie. I love 'em too.
Sunday, November 7, 2010
1 TBSP Butter
Friday, November 5, 2010
1 1/2 cups butter, softened