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Tuesday, October 19, 2010 Help me win Come on over to http://www.facebook.com/apps/application.php?id=102826613108300&v=wall after November 1 and tell them April Kofler sent you to help me win. after November 1 and tell them April Kofler sent you to help me win. Chinese Chicken Salad. We have a place we eat in Scotts Valley that has the best Chinese Chicken Salad I have ever had. I figured it was time to start playing around and trying to come up with a recipe for a great tasting Chicken salad. This does not taste like theirs but it is still really good. 3 tablespoons hoisin sauce2 tablespoons peanut butter 1 teaspoons Splenda brown sugar 3/4 teaspoon hot chile paste 1 teaspoon grated fresh ginger 3 tablespoons rice wine vinegar, if the dressing is to thick add a little more. 1 tablespoon sesame oil 1 pound skinless, boneless chicken breast halves 16 (3.5 inch square) wonton wrappers,shredded 2 cups romaine lettuce - torn, washed and dried 2 Cups chopped cabbage 1 bunch green onions, chopped 1/4 cup chopped fresh cilantro To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. Grill or broil chicken until cooked, cool and slice. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve Friday, October 15, 2010 Dutch Apple I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together. 1 (9 inch) pie shell 5 cups apples - peeled, cored and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup packed brown sugar 3/4 cup rolled oats 1/2 cup butter Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning. Apple Cream Pie 1/2 cup white sugar 1/2 cup milk 1/2 cup heavy cream 1/4 cup butter 2 tablespoons cornstarch 2 tablespoons milk 1 teaspoon vanilla extract 2 tart apples - peeled, cored and sliced 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also. 1/2 cup confectioners' sugar 1 tablespoon milk 1/4 teaspoon vanilla extract 1 tablespoon butter, softened In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better). Apple Pear Pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 4 Granny Smith apples - peeled, cored and sliced 4 Pears, peeled, cored and sliced Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft Almond Joy Cookies I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later. 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375 F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375 F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Tuesday, October 12, 2010 Apple Donuts Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. 1/4 cup shortening 1 cup sugar 3 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 3 teaspoons baking powder2 teaspoons salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup buttermilk 1 cup grated peeled apples Oil for deep-fat frying BROWNED BUTTER FROSTING: 1/2 cup packed brown sugar 3 tablespoons butter 1/4 cup heavy whipping cream 1-3/4 cups confectioners' sugar Colored sprinkles In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts. I rolled some in cinnamon sugar mixture also Pumpkin Cookies 1 cup softened butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 2 teaspoon vanilla1 (15 oz) can pumpkin 2 cups AP flour1 1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 1 (12 oz) bag white chocolate chips Frosting: 1/2 cup light brown sugar (packed) 3 T. butter 1/4 cup milk 2 cups sifted powdered sugar Preheat to 350 Cream butter and both sugars with mixer. Beat in egg, vanilla and pumpkin. Combine dry ingredients and slowly add to butter mixture. Mix until combined. Stir in white chips. Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky) Bake approx 12 minutes until egdes are slightly golden. Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool. For frosting, combine brown sugar and butter in small saucepan over medium heat. Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken. With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups). Spread approx 1 teaspoon on each cookie. Makes approx 3 1/2 - 4 dozen. Store in airtight container for up to 3 days. Creamy Bacon Carbonara I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side. So I am going to try and get caught up on adding everything I have been making on here. This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over. 2 eggs1/4 c. Heavy Cream Parmesan Fresh diced Parsley or dried flakes (Basil would be good also) salt Red Pepper flakes (I doubled the sauce recipe, and it was perfect) 1/2 lb. bacon 1 small onion, chopped (opt.) 3 mushrooms sliced (opt.)1/2 lb. pasta Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it). Don't do this on high heat or you will make scrambled eggs. Serve with additional Parmesan, Pumpkin Scones 2 cups flour 7 T sugar 1 T baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 8 T cold butter 1/2 c solid pumpkin 3 T milk 1 large egg Icing 1 cup powder sugar 2 T heavy cream 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp ground ginger Preheat oven to 425 Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks. In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball. Pat dough onto parchment paper into a 1" thick disk, score top with knife. Bake for 15 minutes scones should begin to turn light brown. Let cook on rack. Make icing by mixing all icing ingredients together and apply to cool scone. Pumpkin Spce Marshmallows makes about 50 1" marshmallows 3 (1/4 ounce) envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt about 1/2 sleeve graham crackers Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside. Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball. In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well. Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl. Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours. Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered. The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. Tuesday, October 5, 2010 Whoopie Pies with a special filling So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit. Cookies: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup butter, softened 1 1/4 cups granulated sugar 2 large eggs, at room temperature, lightly beaten 1 cup LIBBY'S® 100% Pure Pumpkin 1 teaspoon vanilla extract Filling recipe below For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping tablespoons onto prepared baking sheets. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. I got this Pumpkin recipe from http://www.tasteandtellblog.com/ I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows. makes about 50 1" marshmallows 3 (1/4 ounce) envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt about 1/2 sleeve graham crackers Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball. In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well. Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl. Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours. Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered. The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good. Sunday, October 3, 2010 Caramel Macchiato Thumbprint Cookies: 2 t. instant espresso coffee powder 1 T. hot water 1 pouch Betty Crocker sugar cookie mix 1/4 C. all-purpose flour 1/2 C. butter – melted 2 t. vanilla 1 egg 18 caramels – unwrapped 2 T. milk 1/2 C. semisweet chocolate chips 1 t. shortening (I left this out and just mixed milk with the chocolates before melting) Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set. Source: Betty Crocker 1 T. hot water 1 pouch Betty Crocker sugar cookie mix 1/4 C. all-purpose flour 1/2 C. butter – melted 2 t. vanilla 1 egg 18 caramels – unwrapped 2 T. milk 1/2 C. semisweet chocolate chips 1 t. shortening (I left this out and just mixed milk with the chocolates before melting) Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set. Source: Betty Crocker Pumpkin Coffee Cake: I got this from one of the blogs I belong to, Nutmeg Nanny 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons baking powder 1 tablespoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Streusel Topping: (I tripled this) 1/4 cup flour 1/4 cup sugar 1/4 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1/3 cup walnuts, chopped Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature. (For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.) Not So Humble Brown Butter Icing: 1 1/2 tablespoons unsalted butter 1 1/2 cups of powdered sugar whole milk In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing. Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth. Source: Not So Humble Pie Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum! 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons baking powder 1 tablespoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Streusel Topping: (I tripled this) 1/4 cup flour 1/4 cup sugar 1/4 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1/3 cup walnuts, chopped Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature. (For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.) Not So Humble Brown Butter Icing: 1 1/2 tablespoons unsalted butter 1 1/2 cups of powdered sugar whole milk In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing. Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth. Source: Not So Humble Pie Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum! Pumpkin Scones 2 cups flour 7 T sugar 1 T baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 8 T cold butter1/2 c solid pumpkin 3 T milk 1 large egg Icing 1 cup powder sugar 2 T heavy cream 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp ground ginger Preheat oven to 425 Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks. In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball. Pat dough onto parchment paper into a 1" thick disk, score top with knife. Bake for 15 minutes scones should begin to turn light brown. Let cook on rack. Make icing by mixing all icing ingredients together and apply to cool scone. Subscribe to: Posts (Atom)
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THURSDAYSCOOKING petak, 4. svibnja 2012. Torta sa bananama Ne znam kako Vi ali ja spadam u onaj dio prozvanih Hrvata koji su uživali u blagodatima produženog vikenda. Uz rizik da ću zvučati nezahvalna ali nisam baš sigurna da su ti produženi vikendi prava stvar za mene. Nije da se nisam dobro provela, slavili smo rođendan i to dva puta, krasno toplo, sunčano vrijeme, prijatelji, roštilj, priroda, ma čista uživancija. Nakon vikenda nikako da se uhodam, sve mi ide naopako. mislim da mi je draži uobičajeni radni tjedan kada mi je sve isplanirano i imam neki ustaljeni ritam. Recept za ovu tortu sam pronašla kod Melite. Kao i sve torte sa Melitinog bloga i ova je izuzetno ukusna. Jedina zamjerka torti je nedovoljna količina rolade. Meni jedna rolada nije bila dovoljna za obložiti cijelu tortu. Na fotki se ne vidi ali stražnja strana torte je krnja, bez rolade.Sljedeći puta ću ispeći dvije rolade, moji doma jako vole običnu roladu sa pekmezom tako da će višak sigurno brzo nestati. RECEPT: Za roladu: 6 jaja 6 žlica brašna 6 žlica šećera 1/2 žličice praška za pecivo marmelada po želji (ja sam koristila marelicu) Za kremu: 1 litra mlijeka 5 žlica kukuruznog škroba (gustina) 5 žlica oštrog brašna srž mahune vanilije 6 žlica šećera 250 g maslaca 100 g šećera u prahu 6 banana 2,5 dl slatkog vrhnja Za roladu: miksajte bjelanjke sa šećerom dok ne dobijete čvrsti snijeg. Dodajte jedan po jedan žumanjak i na kraju brašno prosijano sa praškom za pecivo. Smjesu istresite u lim obložen papirom za pečenje i poravnajte je. Pecite u pećnici prethodno zagrijanoj na 190 C dok ne dobije lijepu zlatno žutu boju. Još vrući biskvit zamotajte u papir na kojem ste pekli roladu pa je ostavite da se ohladi. Ohlađenu roladu premažite marmeladom pa je narežite na šnitice debljine otprilike 1,5 cm. Za kremu: odvojite 2 dl mlijeka pa ga pomiješajte sa brašnom i gustinom. U preostalih 8 dl mlijeka stavite šećer i srž mahune vanilije pa stavite na vatru i kuhajte dok ne provrije. U vruće mlijeko umiješajte smjesu mlijeka i brašna pa kuhajte uz stalno miješanje dok se krema ne zgusne. Ohladite. Pijenasto izmiješajte maslac sa šećerom u prahu pa umiješajte i kuhanu ohlađenu kremu. Miješajte dok ne dobijete jednoličnu kremu. Slaganje torte: na tanjur na kojem ćete posluživati tortu stavite obruč za torte. Narezanu roladu prvo složite na tanjur tako da dobijete podlogu za kremu. Ostatak rolade posložite uz rub obruča za torte. Na rolade ulite polovicu kreme pa po kremu kružno posložite oguljene banane. Na banane stavite ostatak kreme. Slatko vrhnje istucite u čvrsti šlag pa ga nanesite na vrh torte. Sačuvajte malo šlaga kako bi mogli ukrasiti tortu. Verzija za ispis petak, 27. travnja 2012. Nazook-Daring bakers challenge April 2012 April 2012 Daring bakers challenge was hosted by Jason at Daily Condor. He challenge everyone to make one of two Armenian standards: nazook or nutmeg cake. I chose to make nazook. Nazook is layered yeasted dough pastry with a sweet filling. I really liked it, but be careful it is truly addictive. Pastry dough: 420 g flour 7 g active dry yeast 225 g sour cream 225 g softened butter Filling: 210 g flour 340 g sugar 170 g softened butter 2 teaspoons vanilla extract Wash: 1 egg Make the pastry dough:place the sifted flour into a large bowl. Add the dry yeast, and mix it in. Add the sour cream and the softened butter. Use your hands to work the dough. Continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time. Cover the dough and refrigerate for 3-5 hours or overnight if you like. Make the filling: mix the flour, sugar and the softened butter in a medium bowl. Add the vanilla extract. Mix the filling until it looks like clumpy, damp sand. Set aside. Make nazook: preheat oven to moderate 175 C. Cut the refrigerated dough into quarters. Form one of the quarters into ball. Dust your working surface with a little flour. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. From one of the long sides, start slowly rolling the dough across until you have a long, thin loaf.Pat down the loaf with your palm and fingers so that it flattens out a bit. Apply your egg wash with a pastry brush. Cut the loaf into equally sized pieces. Put onto an ungreased cookie sheet. Place in a preheated oven for about 30 minutes, until the tops are a rich, golden brown. Allow to cool and enjoy. Prinatable version ponedjeljak, 23. travnja 2012. Fbi rukavice - Laka kuharica Kod Lake kuharice ima krasnih recepata i stvarno mi je bilo teško odabrati što isprobati. Fascinira me što za svaki recept ima fotografije svih faza pripreme i nutritivna vrijednost za svako jelo. POGAČICE SA KISELIM VRHNJEM I FETOM Ove pogačice su bile jako fine. Toliko fine da sam više od pola sama pojela. Kad su tople, savršene su, hrskave a tope se u ustima. Jedina promjena u odnosu na originalan recept je što sam umjesto integralnog koristila raženo brašno i što sam u tijesto dodala malo soli jer koristim ovaj feta sir koji nije tako izrazito slan kao ostale fete, pa sam se bojala da će tijesto biti bljutavo. RECEPT: ZA TIJESTO: 200 ml kiselog vrhnja 200 ml maslinovog ulja 3 jaja 100 g fete 500 g oštrog brašna 100 g raženog brašna 1 prašak za pecivo ZA PREMAZ I POSIP: 1 žumanjak malo mlijeka krupna sol kim čili u prahu Vrhnje, ulje jaja i fetu pomiješajte pjenjačom dok ne dobijete ujednačenu i glatku smjesu. Prosijati obje vrste brašna sa praškom za pecivo. Smjesu brašna postepeno dodavati smjesi vrhnja i fete te umijesiti glatko tijesto. Tijesto razvaljati na 1 cm debljine pa izrezivati oblike po želji. Pogačice slagati na lim obložen papirom za pečenje uz mali razmak. Žumanjak pomiješati sa malo mlijeko pa premazati svaku pogačicu. Posipati posipom po želji. Pogačice peći u pećnici prethodno zagrijanoj na 200 C 15-ak minuta dok ne dobiju lijepu zlatno žutu boju. Verzija za ispis SLASNI KOLAČ SA MAKOM Mislila sam da nakon ovog kolača od maka neću pronaći neki koji mi je bolji. Ali ovaj kuglof je senzacionalno dobar i skinuo je sa trona ovu Aninu tortu. Vrlo malo sam izmijenila originalni recept; uz grožđice sam umiješala i malo sjeckane čokolade a mak sam čisto iz neke navike prelila kipućim mlijekom. RECEPT: 250 g mljevenog maka 250 g smeđeg šećera 500 ml mlijeka 250 g brašna 1 prašak za pecivo 100 g maslaca 1 jaje malo ruma 50 g grožđica 50 g nasjeckane čokolade sok i naribana korica 1 limuna 1/4 žličice cimeta šećer u prahu za posip Na umjerenoj vatri zagrijati mlijeko sa šećerom pa kuhati dok ne provrije. U vruće mlijeko umiješati mak pa dobro izmiješati. Ostaviti sa strane da se malo ohladi. U zdjelicu staviti grožđice pa ih preliti sa iscijeđenim limunovim sokom pomiješanim sa malo vode. Ostaviti ih da nabubre nekih 10- ak minuta. Pjenasto izmiješati maslac sa šećerom. U smjesu maslaca umiješati prohlađenu smjesu maka. Prosijati brašno sa praškom za pecivo pa umiješati sve u smjesu sa makom. Grožđice ocijediti od tekućine pa ih zajedno sa rumom i naribanom limunovom koricom umiješati u smjesu maka. Dobro izmiješati. Namastiti i pobrašniti kalup za kuglov. Smjesu uliti u kalup i peći u pećnici prethodno zagrijanoj na 190 C 40-ak minuta. Izvaditi iz pećnice i ohladiti. Prije posluživanja posipati kuglov šećerom u prahu. Verzija za ispis PITA SA SVJEŽIM ANANASOM I KOKOS POSIPOM Ova pita mi je apsolutno otkriće, doduše ja sam pristrana jer apsolutno obožavam ananas i čim ga ima u nečem ja sam kupljena. RECEPT: TIJESTO: 140 g brašna prstohvat soli 55 g margarina 55 g maslaca 1 jaje 1 žličica alkoholnog octa 1 žlica ledeno hladne vode NADJEV: 2 jaja 180 g Muscovado šećera 3 žlice brašna 1 1/2 žlica soka od limuna 1/2 žličice soka od limuna 1 srednji ananas POSIP OD KOKOSA: 1 jaje 70 g šećera 1/2 žličice ekstrakta vanilije 2 žlice mlijeka 180 g kokosa Brašno i sol pomiješati u posudi miksera. Margarin i maslac dodati brašnu, pa miksati dok se ne dobije smjesa koja ima konzistenciju mokrog pijeska. Jaje, ocat i vodu istući vilicom. Polako dodavati mješavinu jaja mješavini brašna i maslaca, miješajući mikserom onoliko koliko je potrebno da se u posudi miksera svi sastojci povežu i da se oblikuje kugla tijesta. Tijesto zamotati u rastezljivu foliju i staviti u hladnjak na pola sata. Namastiti i pobrašniti kalup za pitu. Tijesto odmotati iz folije i razvaljati na pobrašnjenoj podlozi na veličinu kalupa. Tijesto staviti u kalup i malo ga nabosti vilicom. Ananas oguliti i narezati na kockice. Lagano umutiti jaja i šećer. Dodati brašno i limunov sok pa sve promiješati. Dodati i kockice ananasa. Nadjev izliti u pripremljeno tijesto i peći 35 minuta u pećnici prethodno zagrijanoj na 190 C. U međuvremenu pripremiti posip: istući jaje sa šećerom dok se šećer ne otopi i smjesa postane pjenasta. Umiješati ekstrakt vanilije, mlijeko i kokos. Pitu izvaditi iz pećnice i ravnomjerno je premazati posipom od kokosa. Vratiti u pećnicu, pa peći dok posip ne dobije lijepu boju. Verzija za ispis KUKURUZNI MUFFINI SA MOZARELLOM Jako fini i brzo gotovi slani muffini. Idealni za doručak ili nekakvi popodnevni zalogaj. Ja sam ih radila u nemesnoj varijanti pa sam umjesto kobasice koristila sušenu rajčicu. RECEPT: 2 jaja 1/3 šalice običnog jogurta 10 sušenih rajčica, sitno nasjeckanih malo svježeg peršina, sjeckanog 1/2 šalice oštrog brašna 1/2 šalice kukuruzne palente 2 čajne žlice praška za pečenje 1/4 čajne žlice soli Verzija za ispis petak, 20. travnja 2012. Senfovke u tijestu I da, nakon što smo se vratili sa ovogodišnjeg skijanja hrenovke smo preimenovali u senfovke. Dijete naših prijatelja na pitanje na skijalištu što želi za ručak, odgovara senfovke. Svi ga zbunjeno gledamo a on odgovara; pa ne mogu biti hrenovke kada ih jedem sa senfom a ne sa hrenom. Pa logično, senfovke. RECEPT: 4 para hrenovki prerezanih na polovice, znači 16 malih ZA TIJESTO: 400 g brašna 1 žličica soli 1/2 kockice kvasca 1 žličica šećera 125 ml toplog mlijeka 100 ml tople vode 50 g omekšalog maslaca ZA PREMAZIVANJE: 1 žumanjak 2 žličice mlijeka sezam za posip Kvasac rastopiti u 125 ml toplog mlijeka sa jednom žličicom šećera. U zdjelu staviti prosijano brašno, dodati sol, kvasac razmučen u mlijeku, vodu i omekšali maslac. Umijesiti glatko tijesto, koje bi trebalo biti srednje meko, nikako tvrdo. Zdjelu pokriti i tijesto ostaviti da se odmara pola sata. Nakon pola sata premijesiti tijesto. Radnu površinu posipati brašnom. Tijesto razvaljati na pravokutnik dimenzija 40 x 40 cm. Izrezati na 16 tankih traka, pa svaku spiralno omotati oko jedne hrenovke. Omotane hrenovke posložiti na lim obložen papirom za pečenje pa ga staviti na toplo mjesto i ostaviti da se dižu još pola sata. Pećnicu zagrijati na 180 C. Prije pečenja tijesto premazati izmučenom smjesom žumanjka i mlijeka pa posipati sezamom. Peći 25 minuta do lijepe zlatno žute boje. Verzija za ispis ponedjeljak, 16. travnja 2012. Torta od kokosa RECEPT: Za biskvit: 15 bjelanjaka 200 g šećera 150 g brašna 100 g kokosa 3 žličice praška za pecivo Za navlažiti biskvit: malo toplog mlijeka Za kremu: 15 žumanjaka 1 l mlijeka 150 g šećera srž mahune vanilije 70 g oštrog brašna 35 g škrobnog brašna 100 g šećera u prahu 300 g maslaca 200 g čokolade 100 g kokosa Za posip: kokosovo brašno Za biskvite: mikserom miksajte bjelanjke postepeno dodajući šećer. Miksajte dok smjesa ne postane čvrsta. Oprezno umiješajte brašno prosijano sa praškom za pecivo. Na kraju umiješajte još i kokosovo brašno. Smjesu podijelite na tri djela po ispecite tri okrugle kore. Pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta dok kora ne dobije lijepu zlatnožutu boju. Još vruću koru preliti sa malo toplo mlijeka. Ohladiti. Ponoviti postupak sa ostatkom smijese još dva puta. Za kremu: pomiješajte žumanjke sa šećerom i srži mahune vanilije. Dodajte 200 ml mlijeka (od 1 litre) brašno i škrobno brašno pa sve dobro izmiješajte.Ostatak mlijeka kuhajte na umjerenoj vatri dok ne zakuha. Kad zakuha umiješajte smjesu sa žumanjcima i vratite na vatru pa kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Pjenasto izmiješajte maslac sa šećerom u prahu. U izrađeni maslac umiješajte ohlađenu kremu od jaja. Dobivenu smjesu podijelite na tri jednaka dijela. Čokoladu otopite na pari. U jednu trećinu kreme umiješajte rastopljenu čokoladu, u jednu trećinu kokosovo brašno a zadnju trećinu ostavite bez ikakvoga dodatka. Slaganje torte: kora, čokoladna krema, kora, žuta krema, kora, krema sa kokosom.Kremom od kokosa premažite i rub torte pa je posipajte kokosom. Ohladite prije posluživanja. Verzija za ispis petak, 13. travnja 2012. Kukuruzni kruh koji se ne mijesi Ako volite kompaktnije, čvršće kruhove onda je ovo recept za vas. Recept je u originalu Tanjin, jedino što sam ja još dodatno pojednostavila proces izrade. Tanju nisam nikada osobno upoznala ali sam o njoj čula samo dobre stvari. Ona je moja "virtualna" poznanica putem zajedničke prijateljice iz stvarnog života kod koje sam i prvi puta probala ovaj kruh i koja mi je dala recept. Kako sam zapetljala uvod, čudo jedno. Zanemarite petljanac u gornjem odlomku i isprobajte ovaj kruh ukoliko ste ljubitelj kukuruznog kruha. Zahtjeva minimalno truda a stvarno je ukusan. RECEPT: 150 g kukuruznog brašna 300 g bijelog brašna 350 ml mlake vode 1/4 žličice suhog kvasca 1 žličica soli U zdjeli pomiješajte suhe sastojke, dodajte vodu, promiješati, pokriti i ostaviti da stoji 12 do 16 sati. Pripremiti i izmiješati sve navečer a peći sljedeći dan. Tijesto će malo narasti i postati ljepljivo. Radno plohu pobrašniti , na nju istresti tijesto, pobrašniti ga odozgo pa lagano rukom istanjiti pa preklapati sa svih strana prema sredini na veličinu kalupa.Prekriti sa čistom krpom i ostaviti ga da se diže 2 sata. Pećnicu zagrijati na 250. Kruh peći 40 minuta. Pečeni kruh izvaditi iz posude i na kratko zamotati u čistu krpu. Verzija za ispis utorak, 10. travnja 2012. Ferrero Rocher torta Na internetu se može pronaći puno recepata za Ferrero Rocher tortu. Razlike u kremi nema jedino što sam primijetila je da su biskviti različiti. Prijateljica je rekla da je radila ovu tortu, jedino što biskvit u njenoj torti nije bio dobar, bio je suh i ovaj joj se više dopao. Ovo je najjednostavnija torta koju sam ikada radila, nisam čak ni mikser upalila. Recept je sa Majinog bloga, i čim sam ga vidjela znala sam da je moja potraga za receptom za savršenu Ferrero Rocher tortu završena. Ako jer recept objavila Maja ne možete fulati, uspijeva svaki puta i sigurno je izvrstan. Tortu sam radila MM za rođendan, kao što možete i pretpostaviti po fotki torte sa svjećicom. Nije da ima jednu godinu, ali da sam napikala broj svjećica sukladan broju godina, jeli bi vosak a ne tortu. Ovaj recept je specijalno za Čile; ona je osoba koja baš i ne konzumira slatko ali ova torta joj se toliko dopala da će je sama napraviti. RECEPT: Za biskvit: 180 g smeđeg šećera 120 g oštrog brašna 120 g brašna 1 1/2 žličica praška za pecivo 1 1/2 žličica sode bikarbone 90 g kakaa 2 jaja 240 ml mlijeka 2 žličice arome vanilije 120 ml vode prstohvat soli maslac i krušne mrvice za kalup Za vlaženje biskvita: 80 g mlakog mlijeka malo ruma Za kremu: 400 g nutelle 500 g mascarponea 250 g tostiranih i mljevenih lješnjaka 100 g izmrvljenih napolitanki od lješnjaka Za ukras: tostirani i mljeveni lješnjaci Kalup za tortu premažite maslacem i posipajte krušnim mrvicama. Stavite sa strane. Za pripremu biskvita pomiješajte u jednoj zdjeli, a sve mokre sastojke, osim vode, u drugoj zdjeli. Malo po malo, dodajte mokre sastojke u suhe, neprestano miješajući dok se svi sastojci ne spoje. Vodu zagrijte i pustite neka zakipi , pa je maknite sa vatre i umiješajte u smjesu za biskvit. Sve izmješajte da se sastojci spoje, pa izlijte u pripremljeni kalup. Pecite u pećnici prethodno zagrijanoj na 170 C 35-40 minuta. Prije nego biskvit izvadite, provjerite pomoću čačkalice zabodene u sredinu biskvita je li pečen. Pazite da vam ne izgori jer će u protivnom biti jako suh. Biskvit izvadite iz pećnice i ohladite. Ohlađeni biskvit prerežite dijagonalno tako da dobijete tri lista. Svaki list biskvita poškropite sa malo mlijeka pomiješanog sa rumom. Za kremu: pomiješajte nutellu sa mascarponeom. Umiješajte lješnjake. Sastavljenje torte: list biskvita, trećina kreme, polovica izmrvljenih napolitanki, list biskvita, trećina kreme, ostatak izmrvljenih napolitanki,list biskvita, ostatak kreme. Premažite i rub torte. Posipajte mljevenim lješnjacima. Ohladite prije posluživanja. Verzija za ispis