1 1/2 c. pastry flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
3 tbsp. cocoa
1 c. white sugar
7 tbsp. oil
1 tbsp. vinegar
1 c. cold water
Sift dry ingredients into a 9x9-inch ungreased cake pan. Mix with fork. Make three holes in dry ingredients. Into one pour the vanilla, the next the oil, and into the third the vinegar. Pour cold water over all. Mix with fork. Do not beat. Bake at 350°F for 25 to 30 minutes or until done.
Thursday, February 26, 2009
Crab Pasta Salad
1 (12 oz.) pkg. tri-colored spiral pasta
1 sm. head broccoli, cut into bite-sized pieces
1 sm. head cauliflower, cut into bite-sized pieces
2 chopped tomatoes
1/2 c. chopped chives
12 oz. crabmeat or imitation crabmeat
1 (16 oz.) bottle oil and vinegar salad dressing
Cook pasta in boiling salted water until al dente. Drain and rinse. In large bowl combine broccoli, cauliflower, tomatoes, chives, crabmeat, and pasta. Pour entire bottle of salad dressing over all and toss to coat. Makes 6 servings.
1 sm. head broccoli, cut into bite-sized pieces
1 sm. head cauliflower, cut into bite-sized pieces
2 chopped tomatoes
1/2 c. chopped chives
12 oz. crabmeat or imitation crabmeat
1 (16 oz.) bottle oil and vinegar salad dressing
Cook pasta in boiling salted water until al dente. Drain and rinse. In large bowl combine broccoli, cauliflower, tomatoes, chives, crabmeat, and pasta. Pour entire bottle of salad dressing over all and toss to coat. Makes 6 servings.
Veggie Appetizer Wreath
2 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1 tsp. dried dill weed
1/8 tsp. garlic powder
3 c. finely chopped green vegetables (bell peppers, broccoli, cucumber, etc.)
1/4 c. chopped red bell pepper
Preheat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Slice each section 7 times to yield 8 rounds each (16 per package). Place custard cup on ungreased cookie sheet. Lay flat dough circles around center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other, but do not press together. Remove cup and bake for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to cool completely. Place wreath on platter.
In small bowl, combine cream cheese, sour cream, dill, and garlic powder; blend until smooth. Spread mixture over wreath. Decorate wreath with assorted green vegetable pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve, pull apart the slices of the wreath. Makes 32 pieces.
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1 tsp. dried dill weed
1/8 tsp. garlic powder
3 c. finely chopped green vegetables (bell peppers, broccoli, cucumber, etc.)
1/4 c. chopped red bell pepper
Preheat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Slice each section 7 times to yield 8 rounds each (16 per package). Place custard cup on ungreased cookie sheet. Lay flat dough circles around center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other, but do not press together. Remove cup and bake for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to cool completely. Place wreath on platter.
In small bowl, combine cream cheese, sour cream, dill, and garlic powder; blend until smooth. Spread mixture over wreath. Decorate wreath with assorted green vegetable pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve, pull apart the slices of the wreath. Makes 32 pieces.
White Candy Cane Fudge
12 oz. white chocolate, coarsely chopped
14 oz. can sweetened condensed milk
1/4 c. coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil, allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top part of double boiler, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over the top. Using a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes, or retangles. Store in refrigerator. Makes about 64 pieces.
14 oz. can sweetened condensed milk
1/4 c. coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil, allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top part of double boiler, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over the top. Using a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes, or retangles. Store in refrigerator. Makes about 64 pieces.
Turkey Day Sausage Stuffing
1 lb. bulk breakfast sausage
3/4 c. finely chopped onion
1 1/2 c. finely chopped celery
1 c. (combined) melted margarine and drippings from sausage
8 c. bread cubes
5 tsp. poultry seasoning
1/4 tsp. ground black pepper
Cook sausage. Drain. Combine sausage drippings and margarine to make 1 c. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 of the bread cubes. Put in large bowl and add remaining bread cubes, poultry seasoning, and pepper. Mix well. Bake at 350°F (or at whatever temperature the oven is set).
3/4 c. finely chopped onion
1 1/2 c. finely chopped celery
1 c. (combined) melted margarine and drippings from sausage
8 c. bread cubes
5 tsp. poultry seasoning
1/4 tsp. ground black pepper
Cook sausage. Drain. Combine sausage drippings and margarine to make 1 c. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 of the bread cubes. Put in large bowl and add remaining bread cubes, poultry seasoning, and pepper. Mix well. Bake at 350°F (or at whatever temperature the oven is set).
Pumpkin Pound Cake with Cream Cheese Icing
Cake:
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
4 eggs
1 tbsp. cinnamon
1 c. oil
1/4 tsp. salt
2 c. pumpkin (about 16 oz.)
Preheat oven to 350°F. Mix ingredients well. Grease tube or Bundt pan and bake for 1 hour and 15 minutes. Cool completely and frost.
Icing:
8 oz. cream cheese, softened
1 tsp. vanilla
1 box confectioners' sugar
1 stick butter, softened
Mix all ingredients together and spread on cake.
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
4 eggs
1 tbsp. cinnamon
1 c. oil
1/4 tsp. salt
2 c. pumpkin (about 16 oz.)
Preheat oven to 350°F. Mix ingredients well. Grease tube or Bundt pan and bake for 1 hour and 15 minutes. Cool completely and frost.
Icing:
8 oz. cream cheese, softened
1 tsp. vanilla
1 box confectioners' sugar
1 stick butter, softened
Mix all ingredients together and spread on cake.
Wednesday, February 25, 2009
Cinnamon Waffles with Caramelized Apples
Caramelized Apples:
3 tbsp. unsalted butter
6 Fuji apples, peeled, cored and cut into 1/4-inch slices
1/2 c. sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
Waffles:
3 eggs, separated
1 3/4 c. buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
Whipped cream, for serving
To make caramelized apples, in a skillet over medium-high heat, melt butter. Add apple slices, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove skillet from heat and stir in vanilla. Set aside.
To make waffles, in a large bowl whisk together egg yolks, buttermilk, melted butter, and vanilla. In a medium bowl, sift together flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt. Whisk flour mixture into yolk mixture until smooth. In another clean bowl, beat egg whites on medium-high speed until stiff peaks form, about 1 minute. Gently fold 1 c. egg whites into batter; carefully fold in remaining egg whites.
Preheat waffle maker on medium-high. Pour 1/3 c. batter into each well of waffle maker; close lid. Cook 5 to 6 minutes. Repeat with remaining batter. Serve waffles with caramelized apples and whipped cream.
3 tbsp. unsalted butter
6 Fuji apples, peeled, cored and cut into 1/4-inch slices
1/2 c. sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
Waffles:
3 eggs, separated
1 3/4 c. buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
Whipped cream, for serving
To make caramelized apples, in a skillet over medium-high heat, melt butter. Add apple slices, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove skillet from heat and stir in vanilla. Set aside.
To make waffles, in a large bowl whisk together egg yolks, buttermilk, melted butter, and vanilla. In a medium bowl, sift together flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt. Whisk flour mixture into yolk mixture until smooth. In another clean bowl, beat egg whites on medium-high speed until stiff peaks form, about 1 minute. Gently fold 1 c. egg whites into batter; carefully fold in remaining egg whites.
Preheat waffle maker on medium-high. Pour 1/3 c. batter into each well of waffle maker; close lid. Cook 5 to 6 minutes. Repeat with remaining batter. Serve waffles with caramelized apples and whipped cream.
Kaiser Rolls
Pate Fermentée:
1/2 c. plus 2 tbsp. all-purpose flour
1/2 c. plus 2 tbsp. bread flour
Scant 1/2 tsp. salt
1/4 tsp. instant yeast
6 to 7 tbsp. water
Dough:
1 batch pate fermentée
1 1/4 c. bread flour
3/4 tsp. plus a pinch salt
1 tsp. instant yeast
1 lg. egg, slightly beaten
1 tsp. molasses
2 tbsp. honey or 3 tbsp. granulated sugar
1 1/2 tbsp. vegetable oil
10 tbsp. to 3/4 cup water
Milk, for brushing
Poppy or sesame seeds, for topping (optional)
To make pate fermentée, stir together flours, salt, and yeast in the bowl of a stand mixer fitted with paddle attachment. Add 6 tbsp. water, and mix on low speed for 1 minute. Adjust flour or water according to need, so that dough is neither too sticky nor too stiff. Switch to dough hook and knead on low speed for 6 minutes, or until dough is soft and pliable, tacky but not sticky.
Lightly oil a bowl and transfer dough to bowl, rolling once to coat with oil. Cover bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size. Remove dough from bowl, knead it slightly to degas, return it to bowl and cover again with plastic wrap. Place bowl in refrigerator overnight (or it can be refrigerated for up to 3 days or frozen in an airtight bag for up to 3 months).
Take pate fermentée out of refrigerator 1 hour before making dough. Cut into 10 pieces, cover with a towel and let sit at room temperature to take off the chill.
To make dough, combine flour, salt, and yeast in the bowl of an electric mixer. Add pate fermentée, egg, molasses, honey or sugar, vegetable oil, and 10 tbsp. water. Mix on low speed with paddle attachment until ingredients form a ball. If there is still some loose flour, add remaining 2 tbsp. water. Switch to dough hook and knead on low speed about 7 minutes, adding flour if needed to make a dough that is soft and supple, tacky but not sticky. Lightly oil a large bowl and transfer dough to bowl, turning once to coat. Cover with plastic wrap. Ferment at room temperature for 2 hours or until dough doubles in size. If dough doubles in size before the 2 hour mark, remove it from bowl, knead lightly to degas, and return to bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
Remove dough from bowl and divide it into 6 to 9 equal pieces, depending on the size of roll you would like. Form dough pieces into balls. Mist lightly with spray oil, cover with a towel or plastic wrap, and let rest for 10 minutes. Meanwhile, line a sheet pan with baking parchment, lightly mist with spray oil and dust with cornmeal or semolina flour.
To shape individual rolls, roll a ball of dough into a 12-inch strand. Tie a simple knot in the middle of the strand. Loop the loose ends around and into the center of the knot (one over, one under). Place roll onto parchment. Repeat with remaining dough balls. Lightly mist shaped rolls with spray oil and cover loosely with plastic wrap.
Proof rolls for 45 minutes at room temperature, then flip them over so the opposite side is facing up. Recover with plastic wrap, and continue to proof for 30-45 minutes at room temperature, until the rolls are double their original size.
Center a rack in the oven and preheat to 425°F. Uncover rolls and prepare them for baking. If you want to top the rolls, brush lightly with milk and sprinkle with desired topping. If not topping the rolls, just brush with milk.
Place pan in oven, spray oven walls with water and close oven door. After 10 minutes, rotate pan for even baking and lower oven temperature to 400°F. Continue baking until rolls are a medium golden brown and register approximately 200°F in center (about 15 to 20 minutes for larger rolls, less for smaller rolls).
Remove rolls from pan and transfer to a wire cooling rack. Allow to cool at least 30 minutes before serving.
1/2 c. plus 2 tbsp. all-purpose flour
1/2 c. plus 2 tbsp. bread flour
Scant 1/2 tsp. salt
1/4 tsp. instant yeast
6 to 7 tbsp. water
Dough:
1 batch pate fermentée
1 1/4 c. bread flour
3/4 tsp. plus a pinch salt
1 tsp. instant yeast
1 lg. egg, slightly beaten
1 tsp. molasses
2 tbsp. honey or 3 tbsp. granulated sugar
1 1/2 tbsp. vegetable oil
10 tbsp. to 3/4 cup water
Milk, for brushing
Poppy or sesame seeds, for topping (optional)
To make pate fermentée, stir together flours, salt, and yeast in the bowl of a stand mixer fitted with paddle attachment. Add 6 tbsp. water, and mix on low speed for 1 minute. Adjust flour or water according to need, so that dough is neither too sticky nor too stiff. Switch to dough hook and knead on low speed for 6 minutes, or until dough is soft and pliable, tacky but not sticky.
Lightly oil a bowl and transfer dough to bowl, rolling once to coat with oil. Cover bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size. Remove dough from bowl, knead it slightly to degas, return it to bowl and cover again with plastic wrap. Place bowl in refrigerator overnight (or it can be refrigerated for up to 3 days or frozen in an airtight bag for up to 3 months).
Take pate fermentée out of refrigerator 1 hour before making dough. Cut into 10 pieces, cover with a towel and let sit at room temperature to take off the chill.
To make dough, combine flour, salt, and yeast in the bowl of an electric mixer. Add pate fermentée, egg, molasses, honey or sugar, vegetable oil, and 10 tbsp. water. Mix on low speed with paddle attachment until ingredients form a ball. If there is still some loose flour, add remaining 2 tbsp. water. Switch to dough hook and knead on low speed about 7 minutes, adding flour if needed to make a dough that is soft and supple, tacky but not sticky. Lightly oil a large bowl and transfer dough to bowl, turning once to coat. Cover with plastic wrap. Ferment at room temperature for 2 hours or until dough doubles in size. If dough doubles in size before the 2 hour mark, remove it from bowl, knead lightly to degas, and return to bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
Remove dough from bowl and divide it into 6 to 9 equal pieces, depending on the size of roll you would like. Form dough pieces into balls. Mist lightly with spray oil, cover with a towel or plastic wrap, and let rest for 10 minutes. Meanwhile, line a sheet pan with baking parchment, lightly mist with spray oil and dust with cornmeal or semolina flour.
To shape individual rolls, roll a ball of dough into a 12-inch strand. Tie a simple knot in the middle of the strand. Loop the loose ends around and into the center of the knot (one over, one under). Place roll onto parchment. Repeat with remaining dough balls. Lightly mist shaped rolls with spray oil and cover loosely with plastic wrap.
Proof rolls for 45 minutes at room temperature, then flip them over so the opposite side is facing up. Recover with plastic wrap, and continue to proof for 30-45 minutes at room temperature, until the rolls are double their original size.
Center a rack in the oven and preheat to 425°F. Uncover rolls and prepare them for baking. If you want to top the rolls, brush lightly with milk and sprinkle with desired topping. If not topping the rolls, just brush with milk.
Place pan in oven, spray oven walls with water and close oven door. After 10 minutes, rotate pan for even baking and lower oven temperature to 400°F. Continue baking until rolls are a medium golden brown and register approximately 200°F in center (about 15 to 20 minutes for larger rolls, less for smaller rolls).
Remove rolls from pan and transfer to a wire cooling rack. Allow to cool at least 30 minutes before serving.
Baked Shrimp Scampi
1 lb. lg. shrimp
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 lg. egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving
Preheat oven to 425°F.
Peel and devein shrimp, leaving tails on. Place shrimp in a mixing bowl and toss gently with olive oil, wine, 1 tsp. salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make butter and garlic mixture.
In a small bowl, mash softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 tsp. salt, and a pinch of black pepper until combined.
Starting from the center of an oval or round baking dish, arrange shrimp in a single layer. Pour remaining marinade over the shrimp. Spread butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. Place under broiler for 1 additional minute to brown the top. Serve with lemon wedges.
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 lg. egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving
Preheat oven to 425°F.
Peel and devein shrimp, leaving tails on. Place shrimp in a mixing bowl and toss gently with olive oil, wine, 1 tsp. salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make butter and garlic mixture.
In a small bowl, mash softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 tsp. salt, and a pinch of black pepper until combined.
Starting from the center of an oval or round baking dish, arrange shrimp in a single layer. Pour remaining marinade over the shrimp. Spread butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. Place under broiler for 1 additional minute to brown the top. Serve with lemon wedges.
Monday, February 23, 2009
Chicken Stir Fry
2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 c. soy sauce, plus extra for drizzling
1/2 tsp. sesame oil, plus extra for drizzling
3 tbsp. sugar
1/2 c. chicken broth, divided
2 rounded tsp. arrowroot
3 tbsp. peanut oil, divided
1 med. onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and cut into chunks
2 tbsp. fresh ginger, minced
8 oz. sliced white mushrooms
1 can baby corn, cut into pieces
1 tsp. rice vinegar
1/3 cup cilantro, chopped
Place chicken pieces in a medium bowl. Drizzle lightly with soy sauce and sesame oil. Set aside.
Have all of the vegetables cut up and ready to be added as you cook. In a small prep bowl, combine 1/2 c. soy sauce with sugar. Stir well and set aside. In another small prep bowl, combine 1/4 c. chicken broth and arrowroot. Stir and set aside. Measure an additional 1/4 c. chicken broth and have it ready.
Heat a skillet or wok over high heat. When it is heated, add 2 tbsp. peanut oil. Add chicken to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl with slotted spoon. Add remaining 1 tbsp. peanut oil to skillet. Add onions and cook for 1 minute. Add red pepper and cook for 30 seconds. Add garlic and ginger, and stir well. Add mushrooms, stir well, and cook for 45 seconds. Add baby corn, and stir well.
Pour in 1/4 c. chicken broth and soy sauce mixture. Add in rice vinegar and 1/2 tsp. sesame oil. Return cooked chicken to skillet and stir. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be thicker. Just before serving, stir in fresh cilantro. Serve over cooked rice.
Variations: You could also add in broccoli, water chesnuts, snow peas, green onions, zucchini or carrots to suit your taste.
1/2 c. soy sauce, plus extra for drizzling
1/2 tsp. sesame oil, plus extra for drizzling
3 tbsp. sugar
1/2 c. chicken broth, divided
2 rounded tsp. arrowroot
3 tbsp. peanut oil, divided
1 med. onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and cut into chunks
2 tbsp. fresh ginger, minced
8 oz. sliced white mushrooms
1 can baby corn, cut into pieces
1 tsp. rice vinegar
1/3 cup cilantro, chopped
Place chicken pieces in a medium bowl. Drizzle lightly with soy sauce and sesame oil. Set aside.
Have all of the vegetables cut up and ready to be added as you cook. In a small prep bowl, combine 1/2 c. soy sauce with sugar. Stir well and set aside. In another small prep bowl, combine 1/4 c. chicken broth and arrowroot. Stir and set aside. Measure an additional 1/4 c. chicken broth and have it ready.
Heat a skillet or wok over high heat. When it is heated, add 2 tbsp. peanut oil. Add chicken to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl with slotted spoon. Add remaining 1 tbsp. peanut oil to skillet. Add onions and cook for 1 minute. Add red pepper and cook for 30 seconds. Add garlic and ginger, and stir well. Add mushrooms, stir well, and cook for 45 seconds. Add baby corn, and stir well.
Pour in 1/4 c. chicken broth and soy sauce mixture. Add in rice vinegar and 1/2 tsp. sesame oil. Return cooked chicken to skillet and stir. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be thicker. Just before serving, stir in fresh cilantro. Serve over cooked rice.
Variations: You could also add in broccoli, water chesnuts, snow peas, green onions, zucchini or carrots to suit your taste.
Dark and White Chocolate Layer Cake
Dark Chocolate Cake:
1 3/4 c. all-purpose flour
3/4 c. dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 1/2 c. cold heavy cream
Whipped Cream Frosting:
1 c. cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract
Fresh strawberries, for filling and garnishing
To make cake, preheat oven to 350°F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer combine sugar, eggs, milk, oil, and vanilla; mix at medium-low speed until smooth. Add in dry ingredients and mix on low speed until just incorporated. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes. Run a knife around the edge of each cake, remove cakes from pans, and transfer to a wire rack to cool completely. When cake has cooled, cut each in half horizontally to create four cake layers.
To make white chocolate whipped cream, place chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When chocolate is almost melted, bring 1/2 c. cream to a boil. Once chocolate is fully melted, transfer bowl to a counter, pour in hot cream and let it sit for one minute. Then stir gently with a spatula until chocolate is smooth. Let chocolate sit until it reaches room temperature - the chocolate can’t be the least bit warm when it is added to the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 c. cream only until it holds the softest peaks. With mixer on high speed, add white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer cream to a bowl, press a piece of plastic wrap gently against the surface, and refrigerate for at least 2 hours.
To make whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and vanilla together just until cream starts to thicken. Start on a slower speed and increase speed as cream gains texture. Continue to beat until cream holds stiff peaks. Be very careful not to overbeat.
To assemble cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost cake with whipped cream frosting and garnish with fresh berries as desired.
1 3/4 c. all-purpose flour
3/4 c. dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 1/2 c. cold heavy cream
Whipped Cream Frosting:
1 c. cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract
Fresh strawberries, for filling and garnishing
To make cake, preheat oven to 350°F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer combine sugar, eggs, milk, oil, and vanilla; mix at medium-low speed until smooth. Add in dry ingredients and mix on low speed until just incorporated. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes. Run a knife around the edge of each cake, remove cakes from pans, and transfer to a wire rack to cool completely. When cake has cooled, cut each in half horizontally to create four cake layers.
To make white chocolate whipped cream, place chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When chocolate is almost melted, bring 1/2 c. cream to a boil. Once chocolate is fully melted, transfer bowl to a counter, pour in hot cream and let it sit for one minute. Then stir gently with a spatula until chocolate is smooth. Let chocolate sit until it reaches room temperature - the chocolate can’t be the least bit warm when it is added to the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 c. cream only until it holds the softest peaks. With mixer on high speed, add white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer cream to a bowl, press a piece of plastic wrap gently against the surface, and refrigerate for at least 2 hours.
To make whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and vanilla together just until cream starts to thicken. Start on a slower speed and increase speed as cream gains texture. Continue to beat until cream holds stiff peaks. Be very careful not to overbeat.
To assemble cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost cake with whipped cream frosting and garnish with fresh berries as desired.
Peanut Butter Cup Surprise Cookies
2 c. creamy peanut butter
2 c. sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
Mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
2 tbsp. sugar
2 tbsp. water
Mini M&Ms
Preheat oven to 350°F. Combine peanut butter, sugar, and eggs in the bowl of a stand mixer. Beat until well-combined. Divide dough evenly between 24 wells of a mini-muffin pan (there may be a bit left over, but that's okay, you need to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13 to 15 minutes, until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3 or 4 mini marshmallows. Return pan to oven and bake 2 to 3 minutes more, until marshmallows have puffed up. Transfer pans to a wire rack and allow cookies to cool completely in the pan before removing them.
Once cookies are completely cooled, transfer to a wire rack over a sheet of wax paper or aluminum foil. Place chopped chocolate in a small bowl. Bring cream, sugar, and water to a boil, then pour liquid over the chocolate and let sit for 30 seconds. Gently whisk mixture together until smooth. Leave glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens. Makes 24 cookies.
2 c. sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
Mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
2 tbsp. sugar
2 tbsp. water
Mini M&Ms
Preheat oven to 350°F. Combine peanut butter, sugar, and eggs in the bowl of a stand mixer. Beat until well-combined. Divide dough evenly between 24 wells of a mini-muffin pan (there may be a bit left over, but that's okay, you need to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13 to 15 minutes, until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3 or 4 mini marshmallows. Return pan to oven and bake 2 to 3 minutes more, until marshmallows have puffed up. Transfer pans to a wire rack and allow cookies to cool completely in the pan before removing them.
Once cookies are completely cooled, transfer to a wire rack over a sheet of wax paper or aluminum foil. Place chopped chocolate in a small bowl. Bring cream, sugar, and water to a boil, then pour liquid over the chocolate and let sit for 30 seconds. Gently whisk mixture together until smooth. Leave glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens. Makes 24 cookies.
Chewy Chocolate White Chocolate Chunk Cookies
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. dutch-process cocoa powder*
1/2 c. unsalted butter, at room temperature, cubed
1/2 c. white sugar
1/2 c. dark brown sugar
1 1/2 tsp. vanilla extract
1/3 c. milk
1 1/2 c. coarsely chopped white chocolate (about 6 oz.)
*Substituting all-natural cocoa powder is not recommended.
Preheat oven to 325°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, salt, and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat butter on medium-high speed until light and fluffy. Add sugars and cream and continue to beat on medium-high speed. Add vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add milk and mix until combined. Add remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in chopped white chocolate with a rubber spatula. Chill dough in refrigerator for 15 minutes.
Scoop dough onto prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18 to 20 minutes, rotating pans top to bottom and front to back halfway through baking. Let cookies cool completely on baking sheets. Store in an airtight container. Makes 12 to 14 cookies.
1 tsp. baking powder
1/2 tsp. salt
2/3 c. dutch-process cocoa powder*
1/2 c. unsalted butter, at room temperature, cubed
1/2 c. white sugar
1/2 c. dark brown sugar
1 1/2 tsp. vanilla extract
1/3 c. milk
1 1/2 c. coarsely chopped white chocolate (about 6 oz.)
*Substituting all-natural cocoa powder is not recommended.
Preheat oven to 325°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, salt, and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat butter on medium-high speed until light and fluffy. Add sugars and cream and continue to beat on medium-high speed. Add vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add milk and mix until combined. Add remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in chopped white chocolate with a rubber spatula. Chill dough in refrigerator for 15 minutes.
Scoop dough onto prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18 to 20 minutes, rotating pans top to bottom and front to back halfway through baking. Let cookies cool completely on baking sheets. Store in an airtight container. Makes 12 to 14 cookies.
Sensational Cinnamon Coffee Cake
1/4 c. margarine
3/4 c. sugar
1 egg, slightly beaten
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
Topping:
1 c. brown sugar
2 tbsp. flour
2 tsp. cinnamon
4 tbsp. margarine
1/2 c. walnuts or pecans, finely chopped
Preheat oven to 350°F. Spray a 9x9-inch pan with nonstick cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder, and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan.
To make topping, in a small bowl, mix together sugar, flour, and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts.
Bake for 30 minutes.
3/4 c. sugar
1 egg, slightly beaten
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
Topping:
1 c. brown sugar
2 tbsp. flour
2 tsp. cinnamon
4 tbsp. margarine
1/2 c. walnuts or pecans, finely chopped
Preheat oven to 350°F. Spray a 9x9-inch pan with nonstick cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder, and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan.
To make topping, in a small bowl, mix together sugar, flour, and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts.
Bake for 30 minutes.
Macaroni Grill Honey Balsamic Chicken
6 boneless, skinless chicken breasts
1 tbsp. olive oil
1/2 tsp. pepper
3 garlic cloves, chopped
1 1/2 tbsp. tomato paste
1/2 c. chicken broth
2/3 c. balsamic vinegar
1 tbsp. honey
4 tbsp. green onion tops, thinly sliced
Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth; mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.
1 tbsp. olive oil
1/2 tsp. pepper
3 garlic cloves, chopped
1 1/2 tbsp. tomato paste
1/2 c. chicken broth
2/3 c. balsamic vinegar
1 tbsp. honey
4 tbsp. green onion tops, thinly sliced
Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth; mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.
Balsamic Chicken & Broccoli
1 tbsp. olive oil
2 cloves garlic, minced
1/2 sm. onion, thinly sliced and cut into thirds
2 tbsp. diced shallots
1/4 c. white wine
2 chicken breasts, cut into strips
3 tbsp. balsamic vinegar
2 c. broccoli spears
1 c. mushrooms, thickly sliced
1/3 c. chicken stock
1/4 tsp. salt
Black pepper
Heat oil in a heavy pot. Add garlic, onion, and shallots, and cook until light golden. Keep pot covered between stirrings and use a tbsp. or so of the wine if more liquid is needed. Add chicken and enough of the wine to kepp meat from sticking to the pot. Cook until chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove chicken and sauteed vegetables with slotted spoon. Add vinegar to pot, increase heat, and stir with a wooden spoon, scraping bits from the bottom, until liquid is reduced to about half its original volume. Reduce heat. Return chicken and sauteed vegetables to pot; add broccoli, mushrooms, chicken stock, remaining wine, and salt. Cook at a gentle simmer until broccoli turns bright green. Serve over pasta and dust with pepper.
2 cloves garlic, minced
1/2 sm. onion, thinly sliced and cut into thirds
2 tbsp. diced shallots
1/4 c. white wine
2 chicken breasts, cut into strips
3 tbsp. balsamic vinegar
2 c. broccoli spears
1 c. mushrooms, thickly sliced
1/3 c. chicken stock
1/4 tsp. salt
Black pepper
Heat oil in a heavy pot. Add garlic, onion, and shallots, and cook until light golden. Keep pot covered between stirrings and use a tbsp. or so of the wine if more liquid is needed. Add chicken and enough of the wine to kepp meat from sticking to the pot. Cook until chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove chicken and sauteed vegetables with slotted spoon. Add vinegar to pot, increase heat, and stir with a wooden spoon, scraping bits from the bottom, until liquid is reduced to about half its original volume. Reduce heat. Return chicken and sauteed vegetables to pot; add broccoli, mushrooms, chicken stock, remaining wine, and salt. Cook at a gentle simmer until broccoli turns bright green. Serve over pasta and dust with pepper.
Pearl Couscous with Olives and Roasted Tomatoes
Roasted Tomatoes and Dressing:
2 pints red grape or cherry tomatoes (1 1/2 lb.)
3 lg. garlic cloves, left unpeeled
1/4 c. extra-virgin olive oil
1/4 c. warm water
1 tsp. fresh-squeezed lemon juice
1 tsp. salt
1/4 tsp. black pepper
Couscous:
2 3/4 c. chicken broth
2 1/4 c. pearl (Israeli) couscous
1 tbsp. olive oil
1/2 c. Kalamata or other brine-cured black olives, pitted and chopped
1/3 c. chopped fresh flat leaf parsley
1/4 c. chopped fresh mint
1 tsp. chopped fresh thyme
Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in a single layer in a large, shallow (1-inch deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on rack 30 minutes.
Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 c. roasted tomatoes in blender until dressing is very smooth.
Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in single layer on a baking sheet and cool 15 minutes.
Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
2 pints red grape or cherry tomatoes (1 1/2 lb.)
3 lg. garlic cloves, left unpeeled
1/4 c. extra-virgin olive oil
1/4 c. warm water
1 tsp. fresh-squeezed lemon juice
1 tsp. salt
1/4 tsp. black pepper
Couscous:
2 3/4 c. chicken broth
2 1/4 c. pearl (Israeli) couscous
1 tbsp. olive oil
1/2 c. Kalamata or other brine-cured black olives, pitted and chopped
1/3 c. chopped fresh flat leaf parsley
1/4 c. chopped fresh mint
1 tsp. chopped fresh thyme
Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in a single layer in a large, shallow (1-inch deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on rack 30 minutes.
Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 c. roasted tomatoes in blender until dressing is very smooth.
Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in single layer on a baking sheet and cool 15 minutes.
Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
Three-Bean Mexican Chili
1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 tbsp. oil
1 lb. ground turkey or ground beef
1 can (28 oz.) brick oven baked beans, undrained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 tbsp. chili powder
Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1-gallon Ziploc freezer bags. Lay flat to freeze.
To Serve:
Thaw in refrigerator. Reheat on stovetop or in crockpot. Serve garnished with shredded cheddar cheese, if desired. Makes 10 servings.
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 tbsp. oil
1 lb. ground turkey or ground beef
1 can (28 oz.) brick oven baked beans, undrained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 tbsp. chili powder
Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1-gallon Ziploc freezer bags. Lay flat to freeze.
To Serve:
Thaw in refrigerator. Reheat on stovetop or in crockpot. Serve garnished with shredded cheddar cheese, if desired. Makes 10 servings.
Chicken Curry
8 c. cooked brown rice
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 tbsp. flour
2 tbsp. curry powder
1 1/2 tsp. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed
Cook onion and green pepper in oil until tender. Add chicken; saute briefly. In separate bowl mix flour, curry powder, and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken and vegetables. Mix.
Freeze in Ziploc bag. Freeze rice in separate Ziploc bag.
To Serve:
Thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat at 350°F until hot throughout, about 30 minutes. Makes 10 servings.
Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 tbsp. flour
2 tbsp. curry powder
1 1/2 tsp. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed
Cook onion and green pepper in oil until tender. Add chicken; saute briefly. In separate bowl mix flour, curry powder, and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken and vegetables. Mix.
Freeze in Ziploc bag. Freeze rice in separate Ziploc bag.
To Serve:
Thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat at 350°F until hot throughout, about 30 minutes. Makes 10 servings.
Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze
Pumpkin Cream Cheese Muffins
Muffins:
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 c. vegetable oil
2 c. sugar
2 c. pumpkin puree
Filling:
8 oz. cream cheese, softened
1 c. powdered sugar
Streusel Topping:
1/2 c. sugar
1/4 c. plus 1 tsp. flour
4 tbsp. butter, cubed
1 1/2 tsp. cinnamon
To prepare filling, combine cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap log tightly and freeze until slightly hardened, 1 to 2 hours.
To make muffins, combine flour, spices, salt, and baking soda in medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine eggs, vegetable oil, sugar, and pumpkin puree. Mix until well-combined. Add dry ingredients and mix on low speed until just combined.
To make streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat oven to 350°F. Line two muffin pans with paper liners. To assemble muffins, fill each muffin well halfway with batter. Remove cream cheese log from freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide remaining muffin batter evenly among muffin cups, on top of the cream cheese. Sprinkle streusel topping over top of batter. Bake for 20 to 25 minutes. Let cool completely before serving. Makes 24 muffins.
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 c. vegetable oil
2 c. sugar
2 c. pumpkin puree
Filling:
8 oz. cream cheese, softened
1 c. powdered sugar
Streusel Topping:
1/2 c. sugar
1/4 c. plus 1 tsp. flour
4 tbsp. butter, cubed
1 1/2 tsp. cinnamon
To prepare filling, combine cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap log tightly and freeze until slightly hardened, 1 to 2 hours.
To make muffins, combine flour, spices, salt, and baking soda in medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine eggs, vegetable oil, sugar, and pumpkin puree. Mix until well-combined. Add dry ingredients and mix on low speed until just combined.
To make streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat oven to 350°F. Line two muffin pans with paper liners. To assemble muffins, fill each muffin well halfway with batter. Remove cream cheese log from freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide remaining muffin batter evenly among muffin cups, on top of the cream cheese. Sprinkle streusel topping over top of batter. Bake for 20 to 25 minutes. Let cool completely before serving. Makes 24 muffins.
White Bean Chicken Chili
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.
Apple Pie Cupcakes
Cupcakes:
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter, at room temperature
2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. milk
Apple Filling:
2 tbsp. butter
2 tsp. cinnamon
2 to 3 tbsp. sugar
3 lg. Granny Smith apples, peeled, cored, and diced
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down sides of bowl after each addition. Add vanilla extract and mix well to combine. Add in dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcke liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.
To make filling, heat butter in medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute until the mixture begins to bubble. Lower heat to medium and stir in apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While apple mixture is cooling, use cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill holes with cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream (recipe below).
Vanilla Buttercream Frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. confectioners' sugar, sifted
1/8 tsp. salt
2 tbsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter, at room temperature
2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. milk
Apple Filling:
2 tbsp. butter
2 tsp. cinnamon
2 to 3 tbsp. sugar
3 lg. Granny Smith apples, peeled, cored, and diced
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down sides of bowl after each addition. Add vanilla extract and mix well to combine. Add in dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcke liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.
To make filling, heat butter in medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute until the mixture begins to bubble. Lower heat to medium and stir in apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While apple mixture is cooling, use cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill holes with cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream (recipe below).
Vanilla Buttercream Frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. confectioners' sugar, sifted
1/8 tsp. salt
2 tbsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Pumpkin Spice Granola
3 1/2 c. rolled oats
2 1/2 c. puffed rice cereal
2 tsp. pumpkin pie spice
3/4 tsp. salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. applesauce
1/4 c. maple syrup
1 tsp. vanilla extract
Up to 1 1/2 c. chopped nuts
Up to 1 c. dried fruit
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until oat mixture is evenly coated. Spread on prepared baking sheet in an even layer.
Bake 30 minutes. Flip granola using a large, wide spatula. Sprinkle nuts onto granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10 to 15 more minutes. Cool on pan or on fine wire rack.
Break up granola as desired and toss with dried fruit. Store in an airtight container.
2 1/2 c. puffed rice cereal
2 tsp. pumpkin pie spice
3/4 tsp. salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. applesauce
1/4 c. maple syrup
1 tsp. vanilla extract
Up to 1 1/2 c. chopped nuts
Up to 1 c. dried fruit
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until oat mixture is evenly coated. Spread on prepared baking sheet in an even layer.
Bake 30 minutes. Flip granola using a large, wide spatula. Sprinkle nuts onto granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10 to 15 more minutes. Cool on pan or on fine wire rack.
Break up granola as desired and toss with dried fruit. Store in an airtight container.
Spicy Shredded Pork
4 to 7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 c. brown sugar
3 to 4 garlic cloves
1 to 2 tbsp. salt
Pepper
1 to 2 tbsp. olive oil
2 to 3 tbsp. white wine vinegar
2 c. water
Rinse pork shoulder and pat dry.
Combine onion, spices, brown sugar, garlic, salt, and pepper to taste in bowl of food processor. Add olive oil and white wine vinegar. Blend mixture until totally combined. Pour over pork shoulder. Rub over whole surface of pork, being sure to cover any folds or crevices.
Place pork in Dutch oven or roasting pan and add water to pan. Cover tightly and roast at 300°F for several hours, turning once every hour. When it is fork tender, turn heat up to 425°F, remove lid, and roast skin side up for 15 to 20 more minutes until crispy. Take out of oven and let rest 15 minutes.
Shred pork shoulder using two forks. Pour some of the juice from cooking over shredded meat to keep it moist. Serve with warm tortillas, lime wedges, sour cream, and pico de gallo.
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 c. brown sugar
3 to 4 garlic cloves
1 to 2 tbsp. salt
Pepper
1 to 2 tbsp. olive oil
2 to 3 tbsp. white wine vinegar
2 c. water
Rinse pork shoulder and pat dry.
Combine onion, spices, brown sugar, garlic, salt, and pepper to taste in bowl of food processor. Add olive oil and white wine vinegar. Blend mixture until totally combined. Pour over pork shoulder. Rub over whole surface of pork, being sure to cover any folds or crevices.
Place pork in Dutch oven or roasting pan and add water to pan. Cover tightly and roast at 300°F for several hours, turning once every hour. When it is fork tender, turn heat up to 425°F, remove lid, and roast skin side up for 15 to 20 more minutes until crispy. Take out of oven and let rest 15 minutes.
Shred pork shoulder using two forks. Pour some of the juice from cooking over shredded meat to keep it moist. Serve with warm tortillas, lime wedges, sour cream, and pico de gallo.
Peanut Butter Chocolate Chip Muffins
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. brown sugar
6 tbsp. butter, melted and cooled
1/2 c. peanut butter
2 lg. eggs
1 c. milk
3/4 c. chocolate chips
Preheat oven to 375°F. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together flour, baking powder, salt, and brown sugar. Set aside.
In a large bowl, whisk together melted butter, peanut butter, eggs, and milk until smooth. Add in flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17 to 20 minutes or unitl toothpick inserted in center comes out clean. Allow to cool for 5 minutes in pan, then remove to wire rack to cool completely.
2 tsp. baking powder
1/2 tsp. salt
2/3 c. brown sugar
6 tbsp. butter, melted and cooled
1/2 c. peanut butter
2 lg. eggs
1 c. milk
3/4 c. chocolate chips
Preheat oven to 375°F. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together flour, baking powder, salt, and brown sugar. Set aside.
In a large bowl, whisk together melted butter, peanut butter, eggs, and milk until smooth. Add in flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17 to 20 minutes or unitl toothpick inserted in center comes out clean. Allow to cool for 5 minutes in pan, then remove to wire rack to cool completely.
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