Mom's Creme Brulee (so easy, yet so elegant)
8 egg yolks
1/3 cup sugar (plus more for caramelized crust)
2 cups heavy cream
1 1/2 tsp. vanilla
Preheat oven to 300 degrees. Prepare a water bath in a jelly roll pan or 2 9x13 baking dishes (use paper towels to line bottom and wet down the bottom). Whisk together egg yolks and sugar until sugar is dissolved and a thick, pale yellow mixture is formed. Whisk in cream and vanilla. Pour mixture into 6 ramekins and place them in jelly roll pan. Fill with water bath with water until the water reaches half way up the ramekins. Bake for 40-50 minutes. Allow to fully cool in water bath then remove and refrigerate. Just before serving, sprinkle sugar liberally on top of each brulee. Torch sugar to caramelize. Enjoy!
Notes: if you don't have a torch, I suggest you invest in one- you can often find them at TJMaxx or Home Goods for less than 15 dollars. Totally worth the investment! If not, I have heard you can place these under the broiler- only downfall is that your custard with get warm quickly in the oven. You will be the star of the dinner party if you torch these at the table!
Thursday, July 23, 2009
Basic Quiche
This is a great basic quiche recipe~ I have altered my quiche recipe to the point it no longer looks like the one I found years ago, and I couldn't tell you where I found that one anyway.
1 pie crust (I use the pillsbury roll-out)
4 eggs
1 can evaporated milk (use the Vitamin D not the skim milk~ big difference)
1 cup (ish) shredded cheese
Salt and Pepper
1 tsp. dried herbs
Veggies, meat, tomatoes, or anything your heart desires. (see suggestions below)
Preheat oven to 375 degrees. Roll out pie crust in a 9 inch pie plate. Spread out veggies and/or meat evenly in the bottom of the pie shell. Top with about 1/2 the cheese (one generous handful). Sprinkle liberally with salt, pepper, and herbs. Whisk together eggs and evaporated milk, pour into shell. Top with remainder of cheese and any other veggies. Bake for 45-50 minutes or until a knife comes out clean.
Suggested fillings: this quiche has turned out great with anything I put in it. Bacon bits can be added to any of the suggestions below for a little extra flavor. Be creative!
1 pie crust (I use the pillsbury roll-out)
4 eggs
1 can evaporated milk (use the Vitamin D not the skim milk~ big difference)
1 cup (ish) shredded cheese
Salt and Pepper
1 tsp. dried herbs
Veggies, meat, tomatoes, or anything your heart desires. (see suggestions below)
Preheat oven to 375 degrees. Roll out pie crust in a 9 inch pie plate. Spread out veggies and/or meat evenly in the bottom of the pie shell. Top with about 1/2 the cheese (one generous handful). Sprinkle liberally with salt, pepper, and herbs. Whisk together eggs and evaporated milk, pour into shell. Top with remainder of cheese and any other veggies. Bake for 45-50 minutes or until a knife comes out clean.
Suggested fillings: this quiche has turned out great with anything I put in it. Bacon bits can be added to any of the suggestions below for a little extra flavor. Be creative!
- Ham and cheese~ use about 1 cup of diced ham~ this tastes good with thyme.
- Tomato and Feta~ use about 3 small plum or Roma tomatoes and a mild white cheese such as mozzarella. Then top it off with about 1/2 cup feta. Tomato rounds look pretty when arranged on top. (Spinach is also good in this. Use one 10 oz. box of chopped spinach thawed and squeezed out of all water)
- Garden~ use any veggies you have: I love to use zucchini or summer squash~ good with herbs de Provence or thyme. Careful not to have to much moisture in the various veggie combinations.
Saturday, July 18, 2009
Pesto-Crusted Tilapia
Pesto-Crusted Tilapia For Two
My very own
Ingredients:
2 Tilapia Filets
2-3 T pesto
1/4 cup bread crumbs (plain or seasoned- either will work fine)
Preheat oven to 375 degrees. Spray a baking sheet with non-stick spray and lay filets on the sheet. Mix together pesto and bread crumbs to form a thick paste. Spread the pesto crumbs over the tilapia, packing it down. Use up all the crumbs. Bake for 10-15 min. until fish is opaque and flakes with a fork. Enjoy!
Notes: since I made mention of this in my last post, I thought I should include it as well. This is a creation I made based on the flavors and topping on a salmon dish at Bravo when I worked there. I never measure anything for this dish~ sometimes I have more crust than others, but I always look for a thick grainy paste. It is delicious!
My very own
Ingredients:
2 Tilapia Filets
2-3 T pesto
1/4 cup bread crumbs (plain or seasoned- either will work fine)
Preheat oven to 375 degrees. Spray a baking sheet with non-stick spray and lay filets on the sheet. Mix together pesto and bread crumbs to form a thick paste. Spread the pesto crumbs over the tilapia, packing it down. Use up all the crumbs. Bake for 10-15 min. until fish is opaque and flakes with a fork. Enjoy!
Notes: since I made mention of this in my last post, I thought I should include it as well. This is a creation I made based on the flavors and topping on a salmon dish at Bravo when I worked there. I never measure anything for this dish~ sometimes I have more crust than others, but I always look for a thick grainy paste. It is delicious!
"Joy's" Almond Crusted Tilapia
Almond-Crusted Tilapia
Adapted From Good Housekeeping
Ingredients:
2 lemons
1 tablespoon(s) olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
4 (6 ounces each) tilapia fillets
1/4 cup(s) sliced natural almonds
Directions:
Preheat oven to 425 degrees. Grate the zest of about 1 1/2 lemons. Cut the remaining half lemon into 4 wedges. Mix the zest, juice, oil, salt, and pepper in a small bowl. Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
Notes: anyone who knows me well knows I swear by my pesto-crusted tilapia. It is one of my go-to dishes (I keep tilapia in my freezer nearly always). Anyhow, this summer (2009) during our family trip to the Outer Banks, my sister made this dish, and I must say, it might be a second go to dish using tilapia at my house. I haven't made it yet, but I think it will be on the menu plan next week. Enjoy!
Adapted From Good Housekeeping
Ingredients:
2 lemons
1 tablespoon(s) olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
4 (6 ounces each) tilapia fillets
1/4 cup(s) sliced natural almonds
Directions:
Preheat oven to 425 degrees. Grate the zest of about 1 1/2 lemons. Cut the remaining half lemon into 4 wedges. Mix the zest, juice, oil, salt, and pepper in a small bowl. Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
Notes: anyone who knows me well knows I swear by my pesto-crusted tilapia. It is one of my go-to dishes (I keep tilapia in my freezer nearly always). Anyhow, this summer (2009) during our family trip to the Outer Banks, my sister made this dish, and I must say, it might be a second go to dish using tilapia at my house. I haven't made it yet, but I think it will be on the menu plan next week. Enjoy!
Chocolate Peanut Butter Silk Pie
Ritz Carlton's 'Falling in love' cream pie (Chocolate peanut butter silk pie)
Published at http://www.suntimes.com/recipes/pies/452183,apie070207.recipe
CRUST:
1½ cups finely ground chocolate graham cracker crumbs (Chocolate Teddy Grahams work well)
1/3 cup sugar
6 tablespoons unsalted butter, melted
GANACHE:
½ cup semi-sweet chocolate, chopped
½ cup heavy cream
PEANUT BUTTER SILK FILLING:
1 cup heavy whipping cream
1½ cups cream cheese, slightly softened
3/4 cup sugar
1½ teaspoons vanilla extract
1 cup peanut butter
GARNISH
2 Reese's Peanut Butter Cups
For crust: Combine graham cracker crumbs and sugar. Add melted butter; mix to combine. Press evenly into 9-inch pie tin. Bake at 350 degrees for 6 minutes; allow to cool.
For ganache: Place chocolate in bowl and set aside. Warm cream to just below a boil and pour over chopped chocolate. Whisk to combine and melt chocolate until mixture is smooth.
Pour approximately 2/3 of ganache on bottom of cooled pie crust; chill until ready to fill.
For peanut butter silk filling: Whip heavy cream to medium-firm; set aside. In mixer with the paddle attachment, cream the cream cheese and sugar, scraping down the bowl and paddle as necessary. When mixture is smooth, add vanilla extract and mix to combine. Add peanut butter; paddle until incorporated and fluffy, again scraping down the bowl and paddle as necessary. Remove from mixer and fold in whipped cream by hand with a spatula.
To garnish, spread into chilled pie shell; smooth the top. Drizzle remaining ganache on top of pie.
Cut peanut butter cups into triangles. Arrange on top.
Chill pie until set.
Marjorie Hyland, The Ritz-Carlton Chicago
Notes: Okay, so this may be one of the most indulgent desserts one could ever find. I was googling chocolate peanut butter cream pies and looking for what I have had at restaurants a few times as a peanut butter ice box pie (and other names). Anyhow, I found this and it looked good. Good is an understatement, it is amazing. Process Notes: instead of just using triangles to garnish, I crushed about 4-6 reese's cups and topped the pie with them following it with the drizzle of ganache- over-indulgent, maybe, but if you have come this far, why not take it just a step further! Enjoy!
Published at http://www.suntimes.com/recipes/pies/452183,apie070207.recipe
CRUST:
1½ cups finely ground chocolate graham cracker crumbs (Chocolate Teddy Grahams work well)
1/3 cup sugar
6 tablespoons unsalted butter, melted
GANACHE:
½ cup semi-sweet chocolate, chopped
½ cup heavy cream
PEANUT BUTTER SILK FILLING:
1 cup heavy whipping cream
1½ cups cream cheese, slightly softened
3/4 cup sugar
1½ teaspoons vanilla extract
1 cup peanut butter
GARNISH
2 Reese's Peanut Butter Cups
For crust: Combine graham cracker crumbs and sugar. Add melted butter; mix to combine. Press evenly into 9-inch pie tin. Bake at 350 degrees for 6 minutes; allow to cool.
For ganache: Place chocolate in bowl and set aside. Warm cream to just below a boil and pour over chopped chocolate. Whisk to combine and melt chocolate until mixture is smooth.
Pour approximately 2/3 of ganache on bottom of cooled pie crust; chill until ready to fill.
For peanut butter silk filling: Whip heavy cream to medium-firm; set aside. In mixer with the paddle attachment, cream the cream cheese and sugar, scraping down the bowl and paddle as necessary. When mixture is smooth, add vanilla extract and mix to combine. Add peanut butter; paddle until incorporated and fluffy, again scraping down the bowl and paddle as necessary. Remove from mixer and fold in whipped cream by hand with a spatula.
To garnish, spread into chilled pie shell; smooth the top. Drizzle remaining ganache on top of pie.
Cut peanut butter cups into triangles. Arrange on top.
Chill pie until set.
Marjorie Hyland, The Ritz-Carlton Chicago
Notes: Okay, so this may be one of the most indulgent desserts one could ever find. I was googling chocolate peanut butter cream pies and looking for what I have had at restaurants a few times as a peanut butter ice box pie (and other names). Anyhow, I found this and it looked good. Good is an understatement, it is amazing. Process Notes: instead of just using triangles to garnish, I crushed about 4-6 reese's cups and topped the pie with them following it with the drizzle of ganache- over-indulgent, maybe, but if you have come this far, why not take it just a step further! Enjoy!
Coconut Macaroons- Yum Yum
BAKER'S® ONE BOWL Coconut Macaroons found on All Recipes
INGREDIENTS:
1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
DIRECTIONS:
Preheat oven to 325 degrees. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Line a baking sheet with parchament paper. Spray with Pam Baking Spray. Using a cookie scoop, drop packed coconut mixture on to cookie sheet (about 1 1/2 tablespoons). Bake for 25 minutes, rotating cookie sheet after 15 minutes. Cool on baking sheet for 3-5 minutes then remove from baking sheets to wire racks. Cool completely.
INGREDIENTS:
1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
DIRECTIONS:
Preheat oven to 325 degrees. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Line a baking sheet with parchament paper. Spray with Pam Baking Spray. Using a cookie scoop, drop packed coconut mixture on to cookie sheet (about 1 1/2 tablespoons). Bake for 25 minutes, rotating cookie sheet after 15 minutes. Cool on baking sheet for 3-5 minutes then remove from baking sheets to wire racks. Cool completely.
Wednesday, July 15, 2009
The Bestest Oatmeal Chocolate Chip Cookie
Oatmeal Chocolate Chip Cookies (found at Baking Bites)
(adapted from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 3/4 cups oats (rolled or "quick," but not "instant")
1 3/4 cups chocolate chips
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. Add baking soda, baking powder, and salt; mix until well incorporated. Add flour and mix until just incorporated. Mix in oats and chocolate chips at a low speed. Refridgerate the dough for at least 30 minutes. Preheat oven to 350 degrees and line baking sheet with parchament paper. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 12-14 minutes, until golden brown at the edges and light golden at the center. Keep extra dough in fridge while baking. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely. Makes 4 dozen.
Notes: I googled oatmeal chocolate chip cookies today and found these with the claim to be the best, and they are~ oh my gosh, they are to die for! I made a few alterations to the recipe provided at Baking Bites (mainly adding a little extra oatmeal and just a few less chocolate chips~ adjustments made in the above recipe). I used margarine because I was out of butter~ turned out great! Alain would agree~ these are amazingly good (he ate four from the first batch). BAKING NOTE: these look a little shiny on top when they are finished baking~ even though they look not-quite-done, they are. Go with the golden brown edges as your telling point. These are no joke~ be prepared to eat quite a few (with a glass of milk ready).
(adapted from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 3/4 cups oats (rolled or "quick," but not "instant")
1 3/4 cups chocolate chips
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. Add baking soda, baking powder, and salt; mix until well incorporated. Add flour and mix until just incorporated. Mix in oats and chocolate chips at a low speed. Refridgerate the dough for at least 30 minutes. Preheat oven to 350 degrees and line baking sheet with parchament paper. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 12-14 minutes, until golden brown at the edges and light golden at the center. Keep extra dough in fridge while baking. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely. Makes 4 dozen.
Notes: I googled oatmeal chocolate chip cookies today and found these with the claim to be the best, and they are~ oh my gosh, they are to die for! I made a few alterations to the recipe provided at Baking Bites (mainly adding a little extra oatmeal and just a few less chocolate chips~ adjustments made in the above recipe). I used margarine because I was out of butter~ turned out great! Alain would agree~ these are amazingly good (he ate four from the first batch). BAKING NOTE: these look a little shiny on top when they are finished baking~ even though they look not-quite-done, they are. Go with the golden brown edges as your telling point. These are no joke~ be prepared to eat quite a few (with a glass of milk ready).
Sunday, July 5, 2009
Cap City Diner's Chipotle Cheddar Mashed Potatoes
Chipotle Cheddar Mashed Potatoes from Cap City Diner in Columbus, Ohio
6 lbs. potatoes, peeled
2 cups milk
3/4 lb. butter, softened.
1 Tbsp Salt and Pepper
1 cup Yellow Cheddar*
1 Tbsp Chipolte pepper
Boil spuds until fork tender. While boiling, mix together salt, pepper, and chipolte pepper in a small dish. Drain spuds, mix in standing mixer or mash by hand, slowly adding butter, milk, and Cheddar until there are no lumps. Then slowly add in seasoning to taste.
Notes: Cap City is the one restaurant I ALWAYS visit when I go back to Ohio (even if I am only there for a short weekend). All of their food is amazing, but I love these potatoes! I never add the full seasoning as I think they get a little too spicy. Usually, I use about 1/2 to 2/3 of them after they are mixed. I have used both the pre-shredded cheese you can buy and block cheese that I shredded myself; the block cheddar shredded just for these melts in a little easier, but both work just fine if you allow it to fully melt in. Enjoy!
6 lbs. potatoes, peeled
2 cups milk
3/4 lb. butter, softened.
1 Tbsp Salt and Pepper
1 cup Yellow Cheddar*
1 Tbsp Chipolte pepper
Boil spuds until fork tender. While boiling, mix together salt, pepper, and chipolte pepper in a small dish. Drain spuds, mix in standing mixer or mash by hand, slowly adding butter, milk, and Cheddar until there are no lumps. Then slowly add in seasoning to taste.
Notes: Cap City is the one restaurant I ALWAYS visit when I go back to Ohio (even if I am only there for a short weekend). All of their food is amazing, but I love these potatoes! I never add the full seasoning as I think they get a little too spicy. Usually, I use about 1/2 to 2/3 of them after they are mixed. I have used both the pre-shredded cheese you can buy and block cheese that I shredded myself; the block cheddar shredded just for these melts in a little easier, but both work just fine if you allow it to fully melt in. Enjoy!
Banana Crunch Muffins~ Barefoot Contessa on the Food Network
Banana Crunch Muffins
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Found on the Food Network
Ingredients:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions:
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Notes: These muffins are absolutely delicious. However, they do take a bit of time to mix up and require a lot of ingredients. So, save these for a special occasion. I haven't made these in quite a long while and can't quite remember how many standard muffins they make, but I know it is quite a few. Enjoy!
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Found on the Food Network
Ingredients:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions:
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Notes: These muffins are absolutely delicious. However, they do take a bit of time to mix up and require a lot of ingredients. So, save these for a special occasion. I haven't made these in quite a long while and can't quite remember how many standard muffins they make, but I know it is quite a few. Enjoy!
Sweet Potato Pancakes with Spiced Pecans Courtesy of Tupelo Honey Cafe
Sweet Potato Pancakes with Spiced Pecans Courtesy of Tupelo Honey Cafe
From the Food Network
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Directions:
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans.
Spiced Pecans
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Notes: before going to Asheville for the first time, I watched Rachael Ray's $40 a day in Asheville, NC. In fact, I taped it so I could prepare myself to visit as many of the same places while I was there. Both of the two places I tried, Tupelo Honey Cafe and Picnic's, we amazingly good. However, I had no idea I could reproduce these pancakes nearly perfectly everytime. They are so good. In fact, I have never found anyone who didn't like these~ even people who hate sweet potatoes find these to be simply divine. Enjoy!
From the Food Network
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Directions:
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans.
Spiced Pecans
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Notes: before going to Asheville for the first time, I watched Rachael Ray's $40 a day in Asheville, NC. In fact, I taped it so I could prepare myself to visit as many of the same places while I was there. Both of the two places I tried, Tupelo Honey Cafe and Picnic's, we amazingly good. However, I had no idea I could reproduce these pancakes nearly perfectly everytime. They are so good. In fact, I have never found anyone who didn't like these~ even people who hate sweet potatoes find these to be simply divine. Enjoy!
Banana Sour Cream Pancakes from Something Sweet By Karen
Banana Sour Cream Pancakes from Something Sweet By Karen
Cookbook: 2003’s Barefoot Contessa Family Style
Show: Barefoot Contessa Episode: Back to School
Ingredients:
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Directions: Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
Notes: the idea of sour cream in pancakes made me really unsure, but the pics that were posted on Something Sweet by Karen's blog made these pancakes and must try. Boy was I glad, they were AMAZING! Absolutely perfect~ wonderfully moist with great flavor~ super yummy. Just note, this is not a huge batch of pancakes. It will only serve a few people (around four tops). Enjoy!
Cookbook: 2003’s Barefoot Contessa Family Style
Show: Barefoot Contessa Episode: Back to School
Ingredients:
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Directions: Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
Notes: the idea of sour cream in pancakes made me really unsure, but the pics that were posted on Something Sweet by Karen's blog made these pancakes and must try. Boy was I glad, they were AMAZING! Absolutely perfect~ wonderfully moist with great flavor~ super yummy. Just note, this is not a huge batch of pancakes. It will only serve a few people (around four tops). Enjoy!
Saturday, July 4, 2009
Grandma Jean's Chocolate Frosting
Super Rich and Delicious Chocolate Frosting
1/2 stick of butter, softened
4 T. brewed coffee, room temp
2 T. milk
1 tsp. vanilla
6 T. cocoa
1 lb. powdered sugar
Beat all ingredients until smooth. Alter the milk/coffee ratios to vary taste~ the more coffee, the more rich the chocolate flavor.
Notes: Grandma Jean always uses this to frost the most moist and yummy chocolate cake~ you will never use the canned stuff again. It is simply divine. Enjoy!
1/2 stick of butter, softened
4 T. brewed coffee, room temp
2 T. milk
1 tsp. vanilla
6 T. cocoa
1 lb. powdered sugar
Beat all ingredients until smooth. Alter the milk/coffee ratios to vary taste~ the more coffee, the more rich the chocolate flavor.
Notes: Grandma Jean always uses this to frost the most moist and yummy chocolate cake~ you will never use the canned stuff again. It is simply divine. Enjoy!
Raspberry Buttermilk Cake from www.smittenkitchen.com
Raspberry Buttermilk Cake discovered at Smitten Kitchen
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Notes: this recipe is the recipe that first attracted me to Smitten Kitchen~ it is by far the BEST food blog with awesome photography! I love it! I have made this recipe several times now and with several different types of berries. Mine never looks as pretty as the one on Smitten Kitchen, but boy does it taste GREAT! We love it. The best part is this cakes versatility. I have served it for dessert, for breakfast, and anything in between! In addition, I have doubled it and baked in a 9x13 and it serves a larger crowd! Enjoy!
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Notes: this recipe is the recipe that first attracted me to Smitten Kitchen~ it is by far the BEST food blog with awesome photography! I love it! I have made this recipe several times now and with several different types of berries. Mine never looks as pretty as the one on Smitten Kitchen, but boy does it taste GREAT! We love it. The best part is this cakes versatility. I have served it for dessert, for breakfast, and anything in between! In addition, I have doubled it and baked in a 9x13 and it serves a larger crowd! Enjoy!
The Yummiest Bran Muffins
SIX WEEK BRAN MUFFINS
2 1/2 to 3 c. All Bran cereal
1 c. water, boiling
1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
2 1/2 tsp. baking soda
2 1/2 c. flour
1/2 tsp. salt
2 c. buttermilk
*Pour the boiling water over the cereal and let cool~ mush up with a fork. In the meantime, cream butter and sugar. Beat in eggs one at a time. Add dry ingredients and mix until just combined. Mix in bran mixture and buttermilk. Bake in greased or paper lined muffin tins at 400 degrees for 15-20 minutes. May be kept in refrigerator for up to 6 weeks. *I always just make my own buttermilk. Add 1 T. vinegar or lemon juice to make 1 cup with milk~ let it sit for 5-10 minutes until milk thickens some.
Notes: my girlfriend Coreen makes these and after making them a few times, I have altered the amounts only slightly. They are so yummy and will be your favorite breakfast treat if you make them fresh and eat them warm (with butter of course).
2 1/2 to 3 c. All Bran cereal
1 c. water, boiling
1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
2 1/2 tsp. baking soda
2 1/2 c. flour
1/2 tsp. salt
2 c. buttermilk
*Pour the boiling water over the cereal and let cool~ mush up with a fork. In the meantime, cream butter and sugar. Beat in eggs one at a time. Add dry ingredients and mix until just combined. Mix in bran mixture and buttermilk. Bake in greased or paper lined muffin tins at 400 degrees for 15-20 minutes. May be kept in refrigerator for up to 6 weeks. *I always just make my own buttermilk. Add 1 T. vinegar or lemon juice to make 1 cup with milk~ let it sit for 5-10 minutes until milk thickens some.
Notes: my girlfriend Coreen makes these and after making them a few times, I have altered the amounts only slightly. They are so yummy and will be your favorite breakfast treat if you make them fresh and eat them warm (with butter of course).
Chinese Cabbage Salad from All Recipes
Chinese Cabbage Salad
INGREDIENTS:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
INGREDIENTS:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
DIRECTIONS:
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Notes: My sis-in-law Emily introduced my to this yummy salad that is so easy to make and will be the favorite at cook-outs and family gatherings- everyone will ask you for the recipe. I have never enjoyed cabbage-based salads until I tasted this~ it is so good with tang, sweetness, and crunch. If your group is going to be bigger than about 6-8, I recommend doubling this recipe. For best results, don't add the cashews or ramen noodles until just before serving~ maintains their crispiness! Enjoy!
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