Thursday, January 10, 2013
Tuesday, May 3, 2011
White Chocolate Chip Craisin Cookies
Ingredients Needed:
3 c flour
1 tsp soda
3/4 tsp salt
1 c unsalted butter
1 c brown sugar
3/4 c sugar
2 eggs
1 Tbls vanilla
1c crasins
1 1/2 c white chocolate chips
1 c pecans, chopped (I used walnuts, macadamia nuts would be fantastic!)
Instructions:
Preheat oven to 350F and line baking sheets with parchment paper.
Cream butter and sugars until fluffy. Beat in the eggs and vanilla.
In a separate bowl, combine the flour, baking soda, and salt.
Slowly add the flour mixtures to the cream mixture. Stir until almost incorporated. Add the crasins, white chocolate, and pecans. Mix until everything is just together.
Roll into heaping spoonfuls and bake at 350F. Bake for 11 min.
Sunday, November 21, 2010
"Coffee" Cakes and Waffles
As per request by some, here are the recipes I used for two of the coffee cakes I made for Madelyn's blessing and the waffle recipe I did for Cole's blessing. They were all taken from epicurious.com. Seriously, it is the coolest food website ever.
So this was hands down my favorite of them all. Don't be afraid of dried currants. You will never know they are there . . .
Sour Cream-Streusel Coffee Cake Bon Appétit | December 1998
Cafe Zenon, Eugene OR
Yield: Serves 8 to 10
1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)
Ok, here is the next one, and my next favorite. Don't be afraid of the pears, for they are especially delicious in this, especially especially the next day . . .
Sour Cream Coffee Cake with Pears and Pecans Bon Appétit | October 2003
This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.
Yield: Makes 12 servings
Topping
1 1/2 cups pecans (about 6 ounces)
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Cake
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
For topping:
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
And for the waffles, do not be afraid of yeasted-ness. They were really good with blueberry sauce and whipped cream, and Daniel liked them with buttermilk syrup. But I am pretty sure he liked the pumpkin chocolate chip waffles that Cheryl made better . . .
Yeasted Buckwheat Waffles Epicurious | October 1997
by Deborah Madison
Vegetarian Cooking for Everyone
Broadway Books
Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days.
Try these waffles with Quince Applesauce Mushrooms
Yield: Makes 10 to 12 waffles
2 1/4 teaspoons or 1 package active dry yeast
1 teaspoon sugar
2 cups lukewarm milk
1/2 teaspoon salt
1 1/2 cups flour
1 cup buckwheat flour
2 tablespoons sugar
5 tablespoons canola oil or butter, melted
2 eggs, beaten
1/2 teaspoon baking soda
In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
So this was hands down my favorite of them all. Don't be afraid of dried currants. You will never know they are there . . .
Sour Cream-Streusel Coffee Cake Bon Appétit | December 1998
Cafe Zenon, Eugene OR
Yield: Serves 8 to 10
1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)
Ok, here is the next one, and my next favorite. Don't be afraid of the pears, for they are especially delicious in this, especially especially the next day . . .
Sour Cream Coffee Cake with Pears and Pecans Bon Appétit | October 2003
This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.
Yield: Makes 12 servings
Topping
1 1/2 cups pecans (about 6 ounces)
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Cake
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
For topping:
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
And for the waffles, do not be afraid of yeasted-ness. They were really good with blueberry sauce and whipped cream, and Daniel liked them with buttermilk syrup. But I am pretty sure he liked the pumpkin chocolate chip waffles that Cheryl made better . . .
Yeasted Buckwheat Waffles Epicurious | October 1997
by Deborah Madison
Vegetarian Cooking for Everyone
Broadway Books
Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days.
Try these waffles with Quince Applesauce Mushrooms
Yield: Makes 10 to 12 waffles
2 1/4 teaspoons or 1 package active dry yeast
1 teaspoon sugar
2 cups lukewarm milk
1/2 teaspoon salt
1 1/2 cups flour
1 cup buckwheat flour
2 tablespoons sugar
5 tablespoons canola oil or butter, melted
2 eggs, beaten
1/2 teaspoon baking soda
In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
Monday, July 12, 2010
Spicy Roasted Potato Wedges
Another Rachel hit. Go figure..... ;) And I tell you what.....YUM!!! The perfect blend of spices. Super good!
Spicy Roasted Potato Wedges
Serve with flank steak, pork tenderloin, or roasted chicken.
Yield: 6 servings (serving size: about 1 cup)
1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon salt1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
4 red potatoes, each cut into 8 wedges (about 2 pounds)
Cooking spray
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 450°.
Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until golden. Sprinkle potatoes with Parmesan cheese, and bake an additional 2 minutes or until cheese melts.
recipe courtesy of Cooking Light
Spicy Roasted Potato Wedges
Serve with flank steak, pork tenderloin, or roasted chicken.
Yield: 6 servings (serving size: about 1 cup)
1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon salt1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
4 red potatoes, each cut into 8 wedges (about 2 pounds)
Cooking spray
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 450°.
Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until golden. Sprinkle potatoes with Parmesan cheese, and bake an additional 2 minutes or until cheese melts.
recipe courtesy of Cooking Light
Korean-Style Beef Skewers with Rice Noodles
Okay, these are ridiculously good and easy to make. Another great recipe from the magical combination of Rachel and Cooking Light.
Korean-Style Beef Skewers with Rice Noodles
Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.
Yield: 4 servings (serving size: 2 skewers and 1/2 cup noodles)
6 tablespoons less-sodium soy sauce
1/3 cup sugar
1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions
1. Prepare grill to medium-high heat.
2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.
(recipe courtesy of Cooking Light)
Korean-Style Beef Skewers with Rice Noodles
Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.
Yield: 4 servings (serving size: 2 skewers and 1/2 cup noodles)
6 tablespoons less-sodium soy sauce
1/3 cup sugar
1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions
1. Prepare grill to medium-high heat.
2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.
(recipe courtesy of Cooking Light)
Thursday, May 27, 2010
Tortilla Soup
Really good tortilla soup. Mom said it was better than Cafe Rio's. I don't know about that, because I love Cafe Rio soup, but this was very good nonetheless. I cut the extra tortillas into strips and fried them instead of using chips, and I also used Monterey Jack cheese instead of Cheddar. It makes a ton.
Mexican Chicken Soup
2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Mexican Chicken Soup
2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Ridiculously Good Pizza
We look forward to arugula season in our house because that means good pizzas. We tried this for the first time and it is easily one of our top 3 favorite pizzas. Don't be scared by the pears on the pizza. Everything together is awesome.
Pear and Prosciutto Pizza
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.
Yield: 4 servings (serving size: 2 wedges)
Ingredients
2 teaspoons olive oil
2 cups vertically sliced Oso Sweet or other sweet onion
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Dash of freshly ground black pepper
2 tablespoons chopped walnuts, toasted
1 1/2 cups baby arugula leaves
1 teaspoon sherry vinegar
Preparation
1. Preheat oven to 450°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.
3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.
Nutritional Information
Calories:
446
Fat:
18.8g (sat 4.9g,mono 5.1g,poly 7.3g)
Protein:
16.6g
Carbohydrate:
55.5g
Fiber:
3.8g
Cholesterol:
17mg
Iron:
3.6mg
Sodium:
664mg
Calcium:
221mg
Jackie Mills, Cooking Light, MARCH 2010
Pear and Prosciutto Pizza
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.
Yield: 4 servings (serving size: 2 wedges)
Ingredients
2 teaspoons olive oil
2 cups vertically sliced Oso Sweet or other sweet onion
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Dash of freshly ground black pepper
2 tablespoons chopped walnuts, toasted
1 1/2 cups baby arugula leaves
1 teaspoon sherry vinegar
Preparation
1. Preheat oven to 450°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.
3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.
Nutritional Information
Calories:
446
Fat:
18.8g (sat 4.9g,mono 5.1g,poly 7.3g)
Protein:
16.6g
Carbohydrate:
55.5g
Fiber:
3.8g
Cholesterol:
17mg
Iron:
3.6mg
Sodium:
664mg
Calcium:
221mg
Jackie Mills, Cooking Light, MARCH 2010
Subscribe to:
Posts (Atom)