tag:blogger.com,1999:blog-60582486273828243782024-02-19T23:03:28.409-08:00Sweet BlessingsFranceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-6058248627382824378.post-49949529370871624002010-01-02T20:18:00.000-08:002010-01-02T20:18:07.188-08:00Pumpkin Crunch<span style="font-size: x-small;"><em>Recipe courtesy Paula Deen</em></span><br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hA0bqVQq0Ks/S0AaGn78rUI/AAAAAAAAAI4/VMLWIcqVorA/s1600-h/pumpkcrunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_hA0bqVQq0Ks/S0AaGn78rUI/AAAAAAAAAI4/VMLWIcqVorA/s320/pumpkcrunch.jpg" /></a><br />
</div><br />
<strong>Pumpkin Crunch</strong><br />
<br />
Ingredients:<br />
<br />
<br />
1 (15 oz.) can fresh pumpkin<br />
1 (12 oz.) can evaporated milk<br />
1 teaspoon cinnamon<br />
1 c. sugar<br />
3 eggs, beaten<br />
1 box yellow cake mix<br />
1 cup chopped pecans<br />
2 sticks butter, cut into pieces<br />
<br />
FROSTING:<br />
<br />
1 (8 oz.) pkg. softened cream cheese<br />
1 cup Heavy Whipping Cream<br />
1/2 cup powdered sugar<br />
1/2 teaspoon cinnamon<br />
<br />
<br />
Directions<br />
<br />
In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined. Add eggs and mix well.<br />
<br />
Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350º F for 50-60 minutes. Set aside to cool.<br />
<br />
Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.<br />
<br />
<em>To Serve:</em> Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-32242342624057107552010-01-02T19:20:00.000-08:002010-01-02T19:20:39.477-08:00P. F. Chang's China Bistro Lemon Pepper Shrimp<strong>P. F. Chang's China Bistro Lemon Pepper Shrimp</strong><br />
<br />
1 lb medium raw shrimp (31/40 count), shelled and deveined <br />
½ cup cornstarch <br />
1 cup vegetable oil<br />
4 thin lemon slices, each cut into quarters<br />
<br />
sauce: <br />
1 Tbsp vegetable oil <br />
2 Tbsp chopped garlic <br />
½ tsp minced ginger <br />
1/3 cup soy sauce <br />
¾ cup water <br />
2 tsp cornstarch <br />
¼ cup dark brown sugar <br />
2 tsp lemon juice <br />
2 tsp coarse grind black pepper <br />
<br />
garnish: <br />
1 tsp vegetable oil <br />
2 large green onions <br />
1 cup bean sprouts <br />
<br />
Make sauce by heating 1 tbsp oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat. <br />
<br />
Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better. <br />
<br />
Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp. <br />
<br />
As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths. Add those green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Saute for a couple minutes until green onions begin to soften. <br />
<br />
Build the dish by pouring the green onions and sprouts onto a serving plate. Dump the shrimp over the veggies and serve!Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-20290275109805628622010-01-02T18:55:00.000-08:002010-01-02T18:55:11.097-08:00Sam Choy’s Wahiawa Pineapple Cheesecake I came across this recipe and thought, "Great!! And it's Fancy, served on a bed of creme anglise and a drizzle of caramel sauce!! Sweeeeeet!!" I love making cheesecakes and experiment with new flavors and combinations. When I came across this one I knew it was a winner for two reasons...One, Sam Choy! and Two, I love pineapple flavored cream cheese. So here's the recipe...<br />
<br />
<strong>Sam Choy’s Wahiawa Pineapple Cheesecake</strong><br />
<span style="font-size: x-small;">Makes one 9-inch cheesecake, serves 8</span><br />
<br />
<br />
<span style="color: #0b5394;">Macadamia Nut Crust:</span><br />
<br />
1 cup macadamia nuts<br />
cup sugar<br />
3 tablespoons unsalted butter, melted<br />
<br />
<br />
<span style="color: #0b5394;">Filling:</span><br />
<br />
3 1/2 (8-ounce) packages of cream cheese <br />
1 1/4 cups granulated sugar<br />
pinch of orange zest<br />
pinch of lemon zest<br />
1/4 cup heavy cream<br />
1 1/2 cups sour cream<br />
4 large eggs<br />
1 pineapple, diced small<br />
<br />
<br />
Soften the cream cheese, sugar and zest together in a power mixer or food processor. Add the cream, sour cream, and eggs one ingredient at a time, mixing well, and scraping the bowl down before adding the next ingredient.<br />
<br />
<br />
<span style="color: #38761d;">Assembly and Baking:</span><br />
<br />
Preheat oven to 350 degrees. Grease the cake pan and lay a circle of parchment or waxed paper on the bottom. Pack the crust in the bottom of the pan and bake for 5 to 10 minutes until very lightly brown. In a towel, squeeze some of the juice out of the pineapple. Pour half of the batter filling on top of the pre-baked crust. Stir the pineapple into the rest of the batter. Pour the rest of the batter into the cake pan, and smooth the top. Now it's time to make the caramel swirl in the cake. Using a squeeze bottle, take 1/2 cup of the caramel sauce and swirl on top of the cake batter. To achieve more of a swirl, take the tip of the knife and gently swirl the caramel. Bake in a water bath for 1 hour and 15 minutes to 1 1/2 hours. Test with a skewer or paing knife to see when the cake is done. Let cool, and then chill for at least 3 hours.<br />
<br />
Serve each piece on a bed of creme anglise and a drizzle of caramel sauce.<br />
<br />
<br />
<span style="color: #0b5394;">Caramel Sauce:</span><br />
<br />
2 1/2 cups granulated sugar<br />
1 cup water<br />
1 tablespoon lemon juice <br />
3 cups cream<br />
<br />
Make caramel from sugar, water and lemon juice, and remove from heat. Scald the cream. Slowly add cream to the caramel. Bring back to boil just enough to melt all the sugar.<br />
<br />
<br />
<span style="color: #0b5394;">Créme Anglaise:</span> <br />
<span style="font-size: x-small;">Makes 2 cups</span><br />
<br />
4 eggs yolks<br />
1/3 cup sugar<br />
1 cups milk, heated<br />
1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract<br />
1 tablespoon unsalted butter at room temperature (optional)<br />
<br />
In a heavy, medium saucepan, whisk the egg yolks over low heat until they are pale in color. Whisk in the sugar 1 tablespoon at a time, then whisk until the mixture reaches the consistency of cake batter. <br />
<br />
Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove from heat and stir in the vanilla extract. Strain through a fine-meshed sieve.<br />
<br />
If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of butter. Chill the custard for up to 2 days.<br />
<br />
<em>Note:</em> If the custard begins to overheat and the egg yolks are forming lumps, remove it immediately from the heat and whisk briskly to cool the mixture. Push the custard through a fine-meshed sieve with the back of a spoon to remove the lumps. If it has not sufficiently thickened, return it to heat to complete cooking.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-437379247538925192010-01-02T18:24:00.000-08:002010-01-02T18:24:58.390-08:00Crab Cakes<strong>Crab Cakes</strong><br />
<br />
<br />
2 tablespoons canola oil<br />
One half medium onion, finely diced (1/2 onion)<br />
1 stalk celery, finely diced<br />
1 pound lump crabmeat<br />
Two thirds cup mayonnaise (2/3 cup)<br />
1 teaspoon Dijon mustard<br />
2 tablespoons chives, finely minced<br />
2 tablespoons parsley, chopped<br />
5 cups panko bread crumbs<br />
Salt and pepper, to taste<br />
One half cup flour (1/2 cup)<br />
3 large eggs, beaten<br />
Diced tomatoes, for garnish<br />
Chives, for garnish<br />
<br />
Heat oil in a sauté pan. Add onions and celery and sauté until onions is translucent. Remove from heat and set aside.<br />
<br />
In a large bowl, mix crabmeat, mayonnaise, mustard, chives, parsley, and 1 cup panko with the onion/celery mixture. Add salt and pepper to taste. Form into 2-inch diameter cakes.<br />
<br />
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and sauté the cake cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-21835459640899303582010-01-02T18:08:00.000-08:002010-01-02T18:08:25.446-08:00Apple Crisp<strong>Apple Crisp</strong><br />
<br />
<br />
<br />
Apple Mixture<br />
<br />
8 cups Granny Smith apple slices<br />
1½ cups brown sugar<br />
1 cup flour<br />
1 tablespoon ground cinnamon<br />
<br />
Peel and core apples. Slice into 16ths. Mix all of the ingredients together. Sprinkle over the apple slices. Mix well and place into glass custard cups. Top heavily with streusel. <br />
<br />
<br />
<span style="color: #351c75;">Streusel</span><br />
<br />
1½ cups butter<br />
1½ cups granulated sugar<br />
3 cups flour<br />
<br />
Mix butter and sugar until partially creamy. Add flour slowly. Mix until crumbly. Do not over mix. Top apple mixture heavily with streusel. Bake at 350 degrees for 45 minutes, until golden brown. Serve warm with vanilla ice cream.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-86622721122585878102010-01-02T18:01:00.000-08:002010-01-02T18:01:09.347-08:00Crispy Shrimp Won Tons<strong>Crispy Shrimp Won Tons</strong><br />
<strong></strong><br />
<br />
½ pound shrimp<br />
¼ cup chopped green onions<br />
2 tablespoons minced onion<br />
1 tablespoon minced carrots<br />
1 tablespoon chopped cilantro<br />
2 tablespoons shoyu<br />
1 tablespoon sesame oil<br />
2 eggs<br />
1 ½ tablespoons cornstarch<br />
<br />
For Deep Frying:<br />
<br />
1 egg<br />
10 ounces (1 package) won ton wrappers<br />
Oil for deep frying<br />
<br />
<br />
Peel and devein the shrimp. Chop them very fine. Chop the green onions, peel and mince the onion. Peel and mince the carrots; chop the cilantro. Crack the eggs into a bowl and whisk to mix. <br />
<br />
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside. <br />
<br />
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke. <br />
<br />
Using a teaspoon, place a 1 teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers. <br />
<br />
Heat oil in a deep fryer or heavy pot to 350 degrees. Deep fry the wontons until they are golden brown. Remove from the oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil. <br />
<br />
Dip in honey wasabi aioli to serve. <br />
<br />
<br />
<strong>Honey Wasabi Aioli:</strong><br />
<br />
1 ½ cups Best Foods mayonnaise<br />
2 tablespoons honey<br />
1 ½ tablespoons wasabi powder<br />
1 tablespoon sesame oil<br />
1 tablespoon sesame seeds (black or white)<br />
1 teaspoon shoyu<br />
<br />
Whisk or blend all ingredients. Refrigerate.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-43718459806756901652010-01-02T17:18:00.000-08:002010-01-02T17:18:04.322-08:00Starbucks White Chocolate Mocha *Clone<strong>Starbucks White Chocolate Mocha Clone</strong><br />
<br />
<br />
2/3 cup whole milk<br />
6 tablespoons white chocolate chips<br />
Freshly brewed coffee (strong) to fill mugs or shot of espresso<br />
Whipped cream<br />
<br />
Desired garnishes:<br />
<br />
cinnamon or white chocolate shavings<br />
<br />
<br />
Add milk and chocolate chips to saucepan or double boiler and heat until chips are melted and milk is hot. Meanwhile make coffee or espresso. Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream. If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. Makes enough for 2 small mugs.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-5110133432893284042010-01-02T17:14:00.000-08:002010-01-02T17:14:07.446-08:00Sam Choy's Chicken Long Rice<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hA0bqVQq0Ks/Sz_tE2x5OTI/AAAAAAAAAIw/H5xB6b9vIRk/s1600-h/chicken_long_rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_hA0bqVQq0Ks/Sz_tE2x5OTI/AAAAAAAAAIw/H5xB6b9vIRk/s320/chicken_long_rice.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Sam Choy's Chicken Long Rice</strong><br />
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</div>Ingredients<br />
<br />
2 lbs. chicken, skin and bones removed, cubed <br />
4 cups chicken broth <br />
2 inch finger of fresh ginger, crushed <br />
1 medium onion, minced <br />
2 cups celery, sliced thin <br />
2 carrots, julienned <br />
20 shiitake mushrooms <br />
4 oz. long rice <br />
6 green onions, cut 1 inch in length <br />
<br />
<br />
Directions<br />
<br />
1. Soak long rice in warm water for one hour.<br />
2. Soak mushrooms in warm water for 20 minutes, drain, then remove stems and slice caps.<br />
3. Pour chicken broth into large pot, add chicken and ginger and simmer for five minutes.<br />
4. Add onion, celery, carrots, mushrooms and simmer for another 4 to 5 minutes. Drain long rice and cut <br />
into 3-inch lengths.<br />
5. Add green onions and long rice to pot and cook five minutes or until long rice becomes translucent.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-47608413185760143332009-12-22T08:46:00.000-08:002009-12-22T08:46:35.911-08:00Soft Eggnog Cookies<span style="font-size: x-small;"><em>photo & recipe adapted from </em></span><a href="http://www.mommyskitchen.net/"><span style="font-size: x-small;"><em>Mommy's Kitchen</em></span></a><br />
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<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hA0bqVQq0Ks/SzD24w9-qTI/AAAAAAAAAIk/9vSK4g3Eq6o/s1600-h/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_hA0bqVQq0Ks/SzD24w9-qTI/AAAAAAAAAIk/9vSK4g3Eq6o/s320/049.JPG" /></a><br />
</div><strong>Soft Eggnog Cookies</strong><br />
<br />
1/2 - cup (1 stick) real unsalted butter, softened<br />
1 - cup sugar<br />
1 - egg<br />
1 - teaspoon vanilla extract<br />
1/4 - tsp rum extract <br />
dash of ground nutmeg<br />
2 1/2 - cups all-purpose flour<br />
1/2 - teaspoon baking soda<br />
1/2 - teaspoon salt<br />
1/2 - 1 cup - eggnog<br />
<em>FROSTING</em>:<br />
<br />
2 - 3 - tablespoons unsalted butter, softened<br />
3 - 1/2 cups confectioners' sugar<br />
1/4 - cup eggnog<br />
1/2 - teaspoon vanilla extract<br />
cinnamon sugar<br />
<br />
<br />
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is to thick you can up to 1 cup. <br />
<br />
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten down the cookie dough just a bit.<br />
<br />
Bake at 375 degrees F (convection oven-350 degrees) for 10-12 minutes or until edges are lightly browned. The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost. <br />
<br />
<strong><em>For the frosting: </em></strong>Combine butter, confectioners' sugar, eggnog and vanilla in a mixing bowl; beat until smooth. If the frosting is to runny add more confectioners sugar. If it is really thick add a bit more eggnog. It should be spreadable. Frost the cookies and sprinkle with cinnamon sugar on top.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-79093891314730537582009-12-14T15:20:00.000-08:002009-12-14T15:20:17.823-08:00Cookie Madness at BHG<span style="font-size: x-small;"><em>recipes & photos from BHG.com</em></span><br />
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<div align="center" class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hA0bqVQq0Ks/SybGhEwCjmI/AAAAAAAAAIU/765KVcl7pJc/s1600-h/eggnogsugarcookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rs="true" src="http://3.bp.blogspot.com/_hA0bqVQq0Ks/SybGhEwCjmI/AAAAAAAAAIU/765KVcl7pJc/s320/eggnogsugarcookie.jpg" /></a><br />
</div><br />
<strong>Eggnog Frosted Nutmeg Sugar Cookies</strong><br />
<br />
<span style="color: #b45f06;">Ingredients</span><br />
<br />
<br />
1/2 of a vanilla bean, split in half lengthwise, or 2 teaspoons vanilla <br />
1-1/4 cups butter, softened <br />
1 cup sugar <br />
1-1/2 teaspoons baking powder <br />
1 teaspoom freshly grated nutmeg or 1/2 teaspoon ground nutmeg <br />
1/2 teaspoon salt <br />
1 egg <br />
1 tablespoon dairy or canned eggnog <br />
3-1/4 cups all-purpose flour <br />
Eggnog Icing <br />
Coarse sugar (optional) <br />
<br />
<span style="color: #b45f06;">Directions</span><br />
<br />
1. Using the tip of a sharp knife, scrape pulp from vanilla bean; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, eggnog, and vanilla pulp or vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. <br />
<br />
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 24 cookies. <br />
<br />
<br />
<br />
<strong>Eggnog Icing:</strong> In a medium bowl, stir together 3 cups powdered sugar and 1/2 teaspoon vanilla. Stir in enough dairy or canned eggnog or milk (3 to 4 tablespoons) to make an icing of spreading consistency. <br />
<br />
<br />
<br />
<em>To store:</em> Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hA0bqVQq0Ks/SybHNMI9F7I/AAAAAAAAAIc/QOADzJnItRM/s1600-h/redvelevt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rs="true" src="http://2.bp.blogspot.com/_hA0bqVQq0Ks/SybHNMI9F7I/AAAAAAAAAIc/QOADzJnItRM/s320/redvelevt.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Red Velvet Shortbread Cookies</strong><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;">Ingredients</span><br />
</div><br />
<br />
1-1/4 cups all-purpose flour <br />
1/3 cup sugar <br />
2 tablespoons unsweetened cocoa powder <br />
1/4 teaspoon salt <br />
1/2 cup butter, cut up <br />
1 tablespoon red food coloring <br />
3 ounces white chocolate (with cocoa butter), coarsely chopped <br />
1-1/2 teaspoons shortening <br />
Finely chopped pistachios or rainbow nonpareils (optional) <br />
<br />
<span style="color: #990000;">Directions</span><br />
<br />
1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.* <br />
<br />
<br />
<br />
2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll. <br />
<br />
3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool. <br />
<br />
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies. <br />
<br />
<br />
*<em>Hand-mixing method:</em> In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth. <br />
<br />
<em>To Store:</em> Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 monthsFranceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-86686694422110033712009-12-13T11:44:00.000-08:002009-12-13T11:44:43.970-08:00Shrimp Stuffed Potatoes<span style="font-size: x-small;"><em>recipe from Paula Deen</em></span><br />
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<br />
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</div><br />
<strong>Shrimp Stuffed Potatoes</strong><br />
<br />
<span style="color: #0b5394;">Ingredients</span><br />
<br />
<br />
6 large Idaho potatoes <br />
Vegetable oil, for coating <br />
8 tablespoons butter <br />
2 cups grated cheddar cheese, plus more for sprinkling <br />
2 cups grated Monterey Jack <br />
2 cups sour cream <br />
Salt and pepper <br />
1 pound shrimp, peeled and Sauteed <br />
Paprika <br />
<br />
<br />
<span style="color: #0b5394;">Directions</span><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour. <br />
<br />
Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-43269684449048132782009-12-13T11:39:00.000-08:002009-12-13T11:39:52.285-08:00Strawberry Pretzel Salad<span style="font-size: x-small;"><em>recipe from Paula Deen</em></span><br />
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</div><br />
<strong>Strawberry Pretzel Salad</strong><br />
<br />
<span style="color: #0b5394;">Ingredients</span><br />
<br />
<br />
2 cups crushed pretzels <br />
3/4 cup melted butter <br />
3 tablespoons sugar, plus 3/4 cup sugar <br />
1 (8-ounce) package cream cheese <br />
1 (8-ounce) container whipped topping<br />
2 (3-ounce) packages strawberry gelatin dessert mix <br />
2 cups boiling water <br />
2 (10-ounce) packages frozen strawberries <br />
1 (8-ounce) can crushed pineapple <br />
Whipped topping or whipped cream, to garnish <br />
<br />
<span style="color: #0b5394;">Directions</span><br />
<br />
Preheat oven to 400 degrees F.<br />
<br />
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. <br />
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.<br />
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.<br />
To serve, cut slices and serve with a dollop of whipped topping.<br />
<br />
<br />
Yields: 8-10 servingsFranceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-49037790464654157072009-12-13T11:28:00.000-08:002009-12-13T11:28:52.556-08:00Baked French Toast with Praline Topping<span style="font-size: x-small;"><em>recipe from Paula Deen</em></span><br />
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</div><br />
<strong>Baked French Toast with Praline Topping</strong><br />
<br />
<span style="color: #0b5394;">Ingredients</span><br />
<br />
<br />
1 loaf French bread (13 to 16 ounces) <br />
8 large eggs <br />
2 cups half-and-half <br />
1 cup milk <br />
2 tablespoons granulated sugar <br />
1 teaspoon vanilla extract <br />
1/4 teaspoon ground cinnamon <br />
1/4 teaspoon ground nutmeg <br />
Dash salt <br />
Praline Topping, recipe follows <br />
Maple syrup <br />
<span style="color: #0b5394;">Directions</span><br />
<br />
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. <br />
<br />
The next day, preheat oven to 350 degrees F. <br />
<br />
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. <br />
<br />
<br />
<strong>Praline Topping:</strong><br />
<br />
1/2 pound (2 sticks) butter <br />
1 cup packed light brown sugar <br />
1 cup chopped pecans <br />
2 tablespoons light corn syrup <br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground nutmeg <br />
<br />
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-37066575346219826272009-12-13T11:20:00.000-08:002009-12-13T11:20:15.894-08:00Italian Lemon Cookies<span style="font-size: x-small;"><em>recipe from <a href="http://laurarebeccaskitchen.blogspot.com/">Laura Rebecca's Kitchen</a></em></span><br />
<br />
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</div><br />
<strong>Italian Lemon Cookies</strong><br />
<br />
1 cup shortening (if desired, use butter in place of half or all the shortening)<br />
1 1/4 cups granulated sugar<br />
4 eggs<br />
1/3 cup plus 2 Tbsp sour cream<br />
2 1/4 tsp lemon extract<br />
1 tsp vanilla extract<br />
Grated zest of 1 lemon<br />
4 1/2 cups all-purpose flour<br />
4 1/2 tsp baking powder<br />
Icing<br />
<br />
1 cup confectioners' sugar<br />
2-3 Tbsp warm milk<br />
1/2 tsp lemon juice (optional)<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Beat together shortening and sugar in medium bowl until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened.<br />
<br />
Shape dough into small balls, using about 1 level Tbsp for each. Arrange about 1 inch apart on parchment paper-lined cookie sheets. Bake 10 to 12 minutes, until lightly browned. Do not over bake. Remove from pans and cool.<br />
<br />
Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add lemon juice if desired; stir briskly until well-combined. Dip tops of cookies into icing; decorate with sprinkles if desired. Let set until icing is dry to the touch. Store in closed container.<br />
<br />
<br />
Yield: approximately 4 dozen cookies.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-41068167396232265952009-12-13T11:14:00.000-08:002009-12-13T11:14:38.756-08:00Outrageous Triple Chocolate Cookies<span style="font-size: x-small;"><em>recipe from </em></span><a href="http://laurarebeccaskitchen.blogspot.com/2006/05/outrageous-triple-chocolate-cookies.html"><span style="font-size: x-small;"><em>Laura Rebecca's Kitchen</em></span></a><br />
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</div><br />
<strong>Outrageous Triple Chocolate Cookies</strong><br />
<br />
8 oz. semi-sweet chocolate, roughly chopped<br />
4 Tbsp. unsalted butter, softened<br />
2/3 c. all-purpose flour<br />
½ tsp. baking powder<br />
½ tsp. salt<br />
2 large eggs<br />
¾ c. packed light-brown sugar<br />
1 tsp. vanilla extract<br />
6 oz. dark chocolate chunks or chips (recommended Ghirardelli 60% Cacao Bittersweet Chocolate chips)<br />
6 oz. white chocolate, chopped (recommended: Green & Black’s White Chocolate bars)<br />
<br />
<br />
Preheat oven to 350-degrees F. Heat chopped semi-sweet chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.<br />
<br />
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. (Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.)<br />
<br />
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not bake the cookies to a crisp; they are meant to be soft and chewy.<br />
<br />
Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely. Store them in an airtight container at room temperature for two to three days.<br />
<br />
<br />
Makes 2 dozen.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-20160900029646031562009-12-13T10:52:00.000-08:002009-12-13T10:52:55.835-08:00Butterfinger Chocolate Chip Cookie<em><span style="font-size: x-small;">recipe & photo from Nook & Pantry</span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hA0bqVQq0Ks/SyU3KSwl1MI/AAAAAAAAAHk/xZl2u_m02j0/s1600-h/bfcccook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_hA0bqVQq0Ks/SyU3KSwl1MI/AAAAAAAAAHk/xZl2u_m02j0/s320/bfcccook.jpg" /></a><br />
</div><br />
<strong>Butterfinger Chocolate Chip Cookie</strong><br />
<strong></strong><br />
<br />
2 C flour<br />
1 1/2 stick (12 Tbsp) butter, melted and cooled<br />
1/4 C creamy peanut butter<br />
1 C packed brown sugar<br />
1 T vanilla extract<br />
1 egg<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 C bittersweet or semi sweet chocolate chips<br />
Roughly 2/3 to 3/4 C chopped Butterfingers (5 or 6 fun size bars)<br />
<br />
<br />
Preheat the oven to 325 degrees F.<br />
<br />
Chop the butterfingers into roughly 1/2 inch pieces.<br />
<br />
In a bowl, whisk the flour, baking soda, and salt together. In a separate bowl, whisk the melted and cooled butter, peanut butter, brown sugar, egg, and vanilla until smooth.<br />
<br />
Add the dry ingredients to the wet ingredients mix until almost combined, stir in the chips and chopped butterfingers.<br />
<br />
Form 1/4 C balls of dough. The recipe will make about 16 cookies. Space the balls of dough about 3 inches about and gently flatten them a bit to aid their spread.<br />
<br />
Bake at 325 degrees F for about 15 to 18 minutes or until the edges have set but the center still looks underdone. Rotate the sheet halfway through baking. Start checking the cookies at 13 minutes. Let the cookies cool on the cookie sheet.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-64289036210568296702009-12-13T10:28:00.000-08:002009-12-13T10:28:43.552-08:00Almond Biscotti<em><span style="font-size: x-small;">recipe & photo from <a href="http://nookandpantry.blogspot.com/2008/12/almond-biscotti.html">Nook & Pantry</a></span></em><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Almond Biscotti</strong><br />
</div><br />
<br />
1 1/2 C all purpose flour<br />
1/2 C yellow cornmeal<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
4 Tbsp (half stick) butter, at room temperature<br />
2 Tbsp vegetable or canola oil<br />
3/4 C granulated sugar<br />
2 large eggs<br />
1 tsp almond extract<br />
1/2 tsp vanilla extract<br />
3/4 C almond slivers or chopped almonds, toasted<br />
<br />
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. <br />
<br />
Toast the chopped almonds or almond slivers in the oven or stove top. If you are using whole raw almonds, toast them first before chopping. If using the oven: toast them on a tray at 350 degrees for 5 - 10 minutes, shake occasionally until fragrant and golden. On the stovetop: place the almonds in a skillet over medium heat, shake frequently until the almonds are fragrant and golden. Set aside to cool.<br />
<br />
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.<br />
<br />
In another large bowl, add the butter, oil, and sugar and whisk until smooth. Add the extracts and one egg, whisk until smooth before adding the second egg. <br />
<br />
Add in the dry ingredients and almonds and mix until no streaks of flour remain.<br />
<br />
Scrape half of the dough onto one side of the prepared baking sheet. Shape the dough into a rectangle about 2.5 inches wide, roughly 10 - 12 inches long, and 3/4 inch high. Do the same with the other remaining half of dough. Bake for 20 - 30 minutes, until the logs are golden brown on top but still soft to the touch. Remove the pan from the oven and cool the logs until they are cool enough to handle. <br />
<br />
Turn the oven down to 300 degrees F. Slice the logs at a slight angle into slices about 1/2 - 3/4 inches thick. Stand the cookie up like dominoes on the baking sheet. Bake for another 20 - 30 minutes or until the cookies are firm and dry. Transfer to a cooling rack and cool to room temperature.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-44660159511273264592009-12-13T10:24:00.000-08:002009-12-13T10:24:28.610-08:00Orange Cranberry Pistachio Biscotti<em><span style="font-size: x-small;">Recipe & photo from <a href="http://nookandpantry.blogspot.com/2007/12/day-8-orange-cranberry-biscotti.html">Nook & Pantry Blog</a><br />
</span></em><br />
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</div><br />
<strong>Orange Cranberry Pistachio Biscotti</strong><br />
(this recipe keeps well for shipping & gifting)<br />
<br />
2 C all-purpose flour<br />
3/4 C sugar<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
2 eggs<br />
1 tsp vanilla extract<br />
1 1/2 Tbsp grated orange zest<br />
1/2 C dried cranberries<br />
1/2 C pistachio halves<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. In a separate bowl whisk together the eggs, sugar, vanilla extract, and orange zest. Add the wet ingredients to the dry ingredients and mix until everything is evenly incorporated.<br />
<br />
Divide the dough in half and form two logs that are about 10 to 12 inches long and 2 1/2 to 3 inches wide. Bake for 30 minutes, rotate the pan halfway into the baking time.<br />
<br />
After baking, cool the loaves on a rack until they are cool enough to handle.<br />
<br />
Then using a serrated knife cut the cookies about 1/2 inch to 3/4 inch thick at an angle. The length of your cookies will depend on the angle at which you cut the cookies.<br />
<br />
Lower the oven temperature to 325 degrees F.<br />
<br />
Place the cut biscottis on a rack placed on a sheet tray and continue to bake for about 20 minutes, until the cookies have completely dried. If you don't have a rack for your pan, place the cookies directly on the pan and bake for 10 minutes, then flip them over and bake for another 10 minutes.<br />
<br />
Let the cookies cool completely before storing them. Or dip them in some chocolate if you prefer.<br />
<br />
<br />
<br />
<strong>Orange Cranberry Pistachio Biscotti (butter dough)</strong><br />
(this recipe is better for eating day of)<br />
<br />
2 C all-purpose flour<br />
3/4 C sugar<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
4 Tbsp butter<br />
2 eggs<br />
1 tsp vanilla extract<br />
1 1/2 Tbsp orange zest<br />
1/2 C dried cranberries<br />
1/2 C pistachio halves<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
In a bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and orange zest and mix. In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. Add the dry ingredients to the wet ingredients and mix until the dough comes together and everything is evenly incorporated.<br />
<br />
Proceed shaping and baking same as the recipe above.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-16009371946160373572009-12-12T12:05:00.000-08:002009-12-12T12:05:10.259-08:00Rocky Road Fudge Brownie Muffins<em><span style="font-size: x-small;">recipe from <a href="http://www.cookiemadness.net/?p=1895">Cookie Madness Blog</a></span></em><br />
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I came across these and Love Rocky Road!! These are a definate HIT!<br />
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</div><br />
<strong>Rocky Road Fudge Brownie Muffins</strong><br />
<br />
8 tablespoons unsalted butter<br />
1/4 cup unsweetened natural cocoa powder<br />
2 large eggs<br />
1 cup granulated sugar<br />
1 teaspoon vanilla<br />
1/2 scant teaspoon salt<br />
3/4 cup all purpose flour<br />
2/3 cup semi-sweet chocolate chips, divided<br />
1/3 cup toasted pecan pieces or coarsely chopped pecans<br />
2/3 cup mini marshmallows<br />
<br />
<br />
Preheat oven to 350 degrees F. Grease or spray top of a 12 cup muffin pan with cooking spray and line cups with paper liners.<br />
<br />
Place butter in a 2 cup glass measuring cup; microwave on high for one minute or until butter melts. Add cocoa to melted butter and stir well. Set aside and let cool slightly.<br />
<br />
Whisk eggs, sugar, vanilla and salt together in a medium mixing bowl. Add butter/cocoa mixture and stir until well mixed. Add flour, stirring just until blended’ stir in 1/3 cup of the chocolate chips.<br />
<br />
Spoon the muffin batter into cups, dividing evenly among all 12 (halfway full).<br />
<br />
Stir together remaining 1/3 cup chocolate chips, toasted pecans and mini marshmallows. Set aside.<br />
<br />
Bake muffins for 18 minutes. Pull pan from oven and sprinkle with marshmallow mixture. Return to oven and bake for 2 minutes more for a total bake time of 20 minutes. Let cool in muffin tins for about 10 minutes, then carefully loosen muffins from tins and let cool completely before serving.<br />
<br />
<br />
Makes 12Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-61229678876755145662009-12-12T11:58:00.000-08:002009-12-12T11:58:02.641-08:00Magic Blondies<span style="font-size: x-small;"><em>recipe from Martha Stewart</em></span><br />
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</div><br />
<strong>Magic Blondies</strong><br />
<br />
<span style="color: #741b47;">Ingredients</span><br />
<br />
<br />
<span style="font-size: x-small;">(Makes 1 dozen)</span><br />
<br />
2/3 cup sweetened flaked coconut<br />
2/3 cup semisweet chocolate chips<br />
2/3 cup chopped walnuts (about 2 1/2 ounces)<br />
2/3 cup dried cherries or cranberries<br />
1 2/3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
3/4 teaspoon coarse salt<br />
9 tablespoons (1 1/8 sticks) unsalted butter, softened<br />
1 cup packed light-brown sugar<br />
2 large eggs<br />
1 teaspoon pure vanilla extract<br />
<br />
<br />
<span style="color: #741b47;">Directions</span><br />
<br />
1.Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside. <br />
<br />
2.Whisk together flour, baking powder, and salt in a medium bowl; set aside. <br />
<br />
3.Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture. <br />
<br />
4.Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days. <br />
Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-67813625759188061912009-12-12T11:52:00.000-08:002009-12-12T11:52:22.115-08:00Gingersnap Palmiers<em><span style="font-size: x-small;">recipe from Martha Stewart Living</span></em><br />
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<strong>Gingersnap Palmiers</strong><br />
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<span style="color: #0b5394;">Ingredients</span><br />
<br />
<br />
1/2 cup(s) (packed) light-brown sugar<br />
1/4 cup(s) dark unsulfured molasses<br />
2 teaspoon(s) finely grated fresh ginger<br />
2/3 cup(s) granulated sugar<br />
1/2 teaspoon(s) coarse salt<br />
1/2 teaspoon(s) ground cinnamon<br />
1/2 teaspoon(s) freshly grated nutmeg<br />
1/4 teaspoon(s) ground allspice<br />
1/4 teaspoon(s) freshly ground pepper<br />
14 ounce(s) good-quality thawed frozen puff pastry, such as Dufour<br />
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<span style="color: #0b5394;">Directions</span><br />
<br />
1.Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.<br />
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2.Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.<br />
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3.Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).<br />
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4.Preheat oven to 425 degrees F. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.<br />
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5.Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-18999829757558981182009-12-12T11:42:00.000-08:002009-12-12T11:42:57.859-08:00Lemon Pistachio Wreaths<em><span style="font-size: x-small;">recipe from Martha Stewart Living</span></em><br />
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<strong>Lemon Pistachio Wreaths</strong><br />
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<span style="color: #0b5394;">Ingredients</span><br />
<br />
1 cup all-purpose flour, plus more for work surface<br />
3/4 cup cornstarch<br />
1 Tablespoon cornstarch, combined with above cornstarch<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/2 cup (1 stick) unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1 tablespoon granulated sugar<br />
2 large egg yolks, room temperature<br />
5 teaspoons finely grated lemon zest<br />
2 Tablespoons fresh lemon juice<br />
1 teaspoon pure vanilla extract<br />
1 3/4 cup confectioners' sugar<br />
1 1/2 cup shelled unsalted pistachios, toasted and coarsely chopped <br />
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<span style="color: #0b5394;">Directions</span> <br />
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1.Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.<br />
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2.Preheat oven to 350 degrees. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.<br />
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3.Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-10498346664488120932009-12-11T11:05:00.000-08:002009-12-11T11:05:42.111-08:00English Toffee Pecan Pie<em><span style="font-size: x-small;">recipe from Marjorie Johnson via MarthaStewart.com</span></em><br />
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</div><strong>English Toffee Pecan Pie</strong><br />
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<span style="color: #a64d79;"><strong>Ingredients</strong></span><br />
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<br />
Makes one 9-inch pie.<br />
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<br />
<em>FOR THE CRUST </em><br />
<br />
1 1/4 cups all-purpose flour, plus more for work surface<br />
1/2 teaspoon salt<br />
1/2 cup cold leaf lard, cut into pieces<br />
2 tablespoons cold butter, cut into pieces<br />
3 to 4 tablespoons ice water<br />
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<em>FOR THE FILLING</em> <br />
<br />
3 large eggs, lightly beaten<br />
2/3 cup light corn syrup<br />
1/4 cup firmly packed light-brown sugar<br />
1/4 cup unsalted butter, melted<br />
1/4 teaspoon salt<br />
1 teaspoon pure vanilla extract<br />
1/2 teaspoon almond extract<br />
1 cup toffee bits<br />
1 cup chopped pecans<br />
22 pecan halves, for garnish <br />
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<span style="color: #a64d79;"><strong>Directions</strong></span> <br />
<br />
<br />
1.Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes. <br />
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2.Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges. <br />
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3.Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans. <br />
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4.Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center. <br />
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5.Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-49621613127306893322009-12-11T10:46:00.000-08:002009-12-11T10:46:38.911-08:00Pumpkin Pecan Chocolate Chunk Cookies<em><span style="font-size: x-small;">recipe from bakerella.com</span></em><br />
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<strong>Pumpkin Pecan Chocolate Chunk Cookies</strong><br />
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<br />
2 1/4 cup self-rising flour<br />
3 tsp pumpkin pie spice<br />
3/4 cup butter, room temperature<br />
1 1/4 cup light brown sugar<br />
1 cup sugar<br />
2 tsp vanilla<br />
2 eggs<br />
1 cup canned pumpkin<br />
1 cup chopped pecans<br />
1 1/2 cups semi-sweet chocolate chunks <br />
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<br />
Whisk together flour and pumpkin pie spice. Set aside. <br />
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In a large mixing bowl, cream butter. <br />
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Add both sugars and beat until light and fluffy. <br />
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Add vanilla. <br />
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Add eggs one at a time and beat until combined. <br />
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Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture. <br />
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Stir in chopped pecans and chocolate chunks. <br />
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Drop on cookie tray lined with parchment paper. <br />
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Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies. <br />
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Let cool. <br />
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<br />
<strong>Maple Brown Butter Frosting</strong><br />
3 cups sifted confectioners sugar<br />
1/2 cup butter<br />
1/4 cup milk<br />
2 tsp maple flavoring <br />
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<br />
Sift sugar and set aside. <br />
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Melt butter over medium heat until golden brown. Watch closely so it does not burn. <br />
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Add butter to sugar, scraping all the butter into the bowl. <br />
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Add milk and maple flavoring. Stir until smooth. <br />
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Spread on top of cookies with an knife or offset spatula.Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0tag:blogger.com,1999:blog-6058248627382824378.post-66285728800172422572009-12-11T09:30:00.000-08:002009-12-11T09:30:25.095-08:00Dried Cherry and Almond Cookies w/ Vanilla Icing<span style="font-size: x-small;"><em>Recipe from Giada De Laurentiis</em></span><br />
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These have to be my favorite cookies so far. They're easy to make and taste so complex. Also you can make many logs ahead of time and pop a batch in the oven for unexpected guest.<br />
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<strong>Dried Cherry and Almond Cookies w/ Vanilla Icing</strong><br />
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<em>Ingredients</em><br />
<br />
<br />
Cookies:<br />
<br />
1/2 cup (1 stick) unsalted butter, at room temperature <br />
1/2 cup, plus 2 tablespoons sugar <br />
1/2 teaspoon pure vanilla extract <br />
1/2 teaspoon pure almond extract<br />
1/4 teaspoon ground cinnamon <br />
1/4 teaspoon fine sea salt <br />
1 large egg <br />
1 1/4 cups all-purpose flour <br />
3/4 cup coarsely chopped dried tart cherries (see Cook's Note) <br />
1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note) <br />
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Icing:<br />
<br />
2 3/4 cups powdered sugar, sifted <br />
2 teaspoons pure vanilla extract <br />
3 tablespoons water, plus extra, as needed <br />
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<br />
<em>Directions</em><br />
<br />
For the Cookies: <br />
In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.<br />
Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).<br />
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Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.<br />
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Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.<br />
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For the Icing: <br />
Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)<br />
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Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.<br />
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<em>Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.</em><br />
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<em>Cook's Note Alternative: </em><em>Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.</em>Franceshttp://www.blogger.com/profile/11273645852083829731noreply@blogger.com0