Need a break from the usual quick breads? These are the hot ticket, with their warm, spicy notes and moist crumb. Since glazes can sometimes make quick breads overly sweet and somewhat soggy, I have left these au naturel. Both earned absolute raves and would make delightful hostess gifts any time of the year.
Ginger Apple Bread (adapted from Cooking Club of America)
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup canola oil
1/2 cup sour cream
2 eggs
1 1/2 cups chopped, peeled apples (Fuji, for example)
1/3 cup finely chopped crystallized ginger
Preheat the oven to 350 degrees.
Spray a standard loaf pan with baking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl; set aside.
Blend brown sugar, oil, sour cream and eggs with an electric mixer. Make a well in center of the flour mixture. Pour into the egg mixture and whisk until moistened. Stir in apples and crystallized ginger; pour into prepared pan.
Bake 55 to 60 minutes or until a cake tester inserted in the center comes out clean but slightly moist. (Internal temperature should read 210°F.) Leave in the pan for approximately 10 minutes, then transfer to a rack to cool completely.
Mini Chai Tea Loaves (adapted from Good Housekeeping)
1/2 cup water
1 tea bag (such as Stash Super Irish Breakfast or Tazo Awake)
3 cups all purpose flour
2 teaspoons chai spice blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vanilla low-fat yogurt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
Preheat the oven to 350 degrees. Grease and flour six 5 3/4" by 3 1/4" by 2" mini aluminum loaf pans.
Steep tea bag in 1/2 cup boiling water for 5 minutes (additional time could result in a slightly bitter flavor); remove bag and discard.
Meanwhile, in a medium bowl, combine flour, chai spice blend, baking powder, baking soda and salt.
In another bowl, mix 1/3 cup cooled tea with the yogurt; discard remainder of tea.
Using an electric mixer, beat butter until creamy, about 1 minute. Gradually beat in granulated and brown sugars. Beat 2 minutes or until fluffy, occasionally scraping the bowl with a spatula. Lower speed and beat in eggs, 1 at a time, until well blended. Beat in flour mixture alternately with yogurt mixture until just combined. Spoon batter evenly into prepared pans.
Bake loaves for 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool loaves in pans for approximately 15 minutes. Run a thin knife carefully around the loaves to loosen from the sides of pans; remove loaves and cool completely on wire racks.
Sunday, April 15, 2012
Monday, April 9, 2012
Best. Cookie. Ever.
Hello, old friend. Oh, how I've missed you. Somehow, with the hustle and bustle of life, I didn't get around to writing a new post. Days turned into weeks, then weeks into months. Now, almost two years...and many, many recipes...later, I simply couldn't wait another day. And, what better comfort food to celebrate than the cookie. Or, more specifically, The Best. Cookie. Ever?!
Over these past many months, I've been making the usual suspects...Tollhouse, snickerdoodle and peanut butter, among others. But no matter what cookies I bake, my favorite remains my sister Sue's sugar cookies. With every heavenly, buttery bite, I am reminded of her kindness, generosity and wisdom, and memories of times spent with her beautiful daughters (who now have families of their own) come flooding back. While ideal for any holiday gathering or gift-giving, why not treat those you hold most dear to these some rainy Saturday afternoon.
P.S. You may want to make extra and freeze a batch, so you can savor these lovelies a little longer. They keep very well for several weeks in the freezer, even frosted and decorated.
Sue's Sugar Cookies
4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar (superfine if possible)
2 large eggs
4 tablespoons whole milk
2 teaspoons vanilla
Cream butter and sugar until light using an electric mixer. Add eggs, milk and vanilla, combining completely. Whisk dry ingredients together in a large bowl and add to creamed mixture.
Divide dough into 3 disks. Wrap tightly in plastic and refrigerate for at least 2 hours (overnight is fine).
Preheat oven to 350 degrees. Roll out each disk on a lightly floured surface until dough is 1/8-inch to 1/4-inch thick. Cut dough using a cookie cutter, then transfer each onto cookie sheets lined with parchment paper using a spatula.
Bake for 8 minutes (longer if you prefer a crisper cookie). Cool on baking racks. Frost as desired.
Icing
1/2 stick butter, softened
2 to 3 cups powdered sugar, sifted
1 to 2 teaspoons vanilla
pinch of salt
whole milk
food coloring (optional)
Combine butter, powdered sugar, vanilla and salt. Use a few tablespoons of milk to thin the icing to spreading consistency. Divide icing into several small bowls, adding a few drops of food coloring, if desired, before frosting.
Not sure if this recipe, adapted from Cook's Illustrated, produces a cookie that can be called "perfect" (please see above for those!), they are certainly delightful and will likely disappear before your very eyes. Much like the others that follow.
Perfect Chocolate Chip Cookies
1 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 and 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips (or chunks)
Adjust oven rack to middle position and preheat oven to 350 degrees.
Whisk flour and baking soda together in a medium bowl; set aside.
Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt and vanilla to the bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no lumps remaining, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for an additional 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper, arranging 2 inches apart (8 portions is optimal). Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 7 to 9 minutes, rotating baking sheet halfway through baking. Allow cookies to set before transferring to racks to cool completely.
Cranberry Oatmeal Cookies (adapted from Ocean Spray)
2/3 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5 oz. package dried cranberries
2/3 cup white chocolate chips
Preheat oven to 350 degrees.
Using a stand mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips.
Using a cookie scoop, place dough onto cookie sheets covered with parchment paper. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks.
Orange Cookies (adapted from Cooking Club of America)
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter flavored shortening
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla extract
1 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups quick cooking oats
1 cup sweetened shredded coconut
Preheat oven to 350 degrees.
Beat sugar, brown sugar and shortening in a stand mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until thoroughly blended.
Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.
Using a cookie scoop, drop each portion of dough 3 inches apart onto cookie sheets lined with parchment paper. Bake 9 to 10 minutes or until golden.
German Chocolate Cookies (adapted from The Food Network's Sunny Anderson)
1 cup butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
In a stand mixer, blend the butter, sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Using a cookie scoop, drop the dough onto cookie sheets lined with parchment paper. Bake 8 to 10 minutes, until just set. Cool cookies on baking racks.
Cherry Chocolate Chippies (adapted from crisco.com)
1 1/4 cups light brown sugar, packed
3/4 cup butter flavored shortening
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, lightly beaten
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup well-drained maraschino cherries, coarsely chopped
Preheat oven to 350 degrees.
Using a stand mixer, combine brown sugar, shortening, vanilla and almond extracts. Beat at medium speed until well blended. Add egg and beat well.
Whisk flour, salt and baking soda in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips and cherries.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper. Bake for 8 to 10 minutes, until golden. Allow cookies to set for an additional 2 minutes on the cookie sheets before transferring to cooling racks.
Over these past many months, I've been making the usual suspects...Tollhouse, snickerdoodle and peanut butter, among others. But no matter what cookies I bake, my favorite remains my sister Sue's sugar cookies. With every heavenly, buttery bite, I am reminded of her kindness, generosity and wisdom, and memories of times spent with her beautiful daughters (who now have families of their own) come flooding back. While ideal for any holiday gathering or gift-giving, why not treat those you hold most dear to these some rainy Saturday afternoon.
P.S. You may want to make extra and freeze a batch, so you can savor these lovelies a little longer. They keep very well for several weeks in the freezer, even frosted and decorated.
Sue's Sugar Cookies
4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar (superfine if possible)
2 large eggs
4 tablespoons whole milk
2 teaspoons vanilla
Cream butter and sugar until light using an electric mixer. Add eggs, milk and vanilla, combining completely. Whisk dry ingredients together in a large bowl and add to creamed mixture.
Divide dough into 3 disks. Wrap tightly in plastic and refrigerate for at least 2 hours (overnight is fine).
Preheat oven to 350 degrees. Roll out each disk on a lightly floured surface until dough is 1/8-inch to 1/4-inch thick. Cut dough using a cookie cutter, then transfer each onto cookie sheets lined with parchment paper using a spatula.
Bake for 8 minutes (longer if you prefer a crisper cookie). Cool on baking racks. Frost as desired.
Icing
1/2 stick butter, softened
2 to 3 cups powdered sugar, sifted
1 to 2 teaspoons vanilla
pinch of salt
whole milk
food coloring (optional)
Combine butter, powdered sugar, vanilla and salt. Use a few tablespoons of milk to thin the icing to spreading consistency. Divide icing into several small bowls, adding a few drops of food coloring, if desired, before frosting.
Not sure if this recipe, adapted from Cook's Illustrated, produces a cookie that can be called "perfect" (please see above for those!), they are certainly delightful and will likely disappear before your very eyes. Much like the others that follow.
Perfect Chocolate Chip Cookies
1 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 and 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips (or chunks)
Adjust oven rack to middle position and preheat oven to 350 degrees.
Whisk flour and baking soda together in a medium bowl; set aside.
Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt and vanilla to the bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no lumps remaining, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for an additional 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper, arranging 2 inches apart (8 portions is optimal). Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 7 to 9 minutes, rotating baking sheet halfway through baking. Allow cookies to set before transferring to racks to cool completely.
Cranberry Oatmeal Cookies (adapted from Ocean Spray)
2/3 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5 oz. package dried cranberries
2/3 cup white chocolate chips
Preheat oven to 350 degrees.
Using a stand mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips.
Using a cookie scoop, place dough onto cookie sheets covered with parchment paper. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks.
Orange Cookies (adapted from Cooking Club of America)
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter flavored shortening
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla extract
1 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups quick cooking oats
1 cup sweetened shredded coconut
Preheat oven to 350 degrees.
Beat sugar, brown sugar and shortening in a stand mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until thoroughly blended.
Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.
Using a cookie scoop, drop each portion of dough 3 inches apart onto cookie sheets lined with parchment paper. Bake 9 to 10 minutes or until golden.
German Chocolate Cookies (adapted from The Food Network's Sunny Anderson)
1 cup butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
In a stand mixer, blend the butter, sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Using a cookie scoop, drop the dough onto cookie sheets lined with parchment paper. Bake 8 to 10 minutes, until just set. Cool cookies on baking racks.
Cherry Chocolate Chippies (adapted from crisco.com)
1 1/4 cups light brown sugar, packed
3/4 cup butter flavored shortening
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, lightly beaten
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup well-drained maraschino cherries, coarsely chopped
Preheat oven to 350 degrees.
Using a stand mixer, combine brown sugar, shortening, vanilla and almond extracts. Beat at medium speed until well blended. Add egg and beat well.
Whisk flour, salt and baking soda in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips and cherries.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper. Bake for 8 to 10 minutes, until golden. Allow cookies to set for an additional 2 minutes on the cookie sheets before transferring to cooling racks.
Thursday, April 15, 2010
Double Chocolate Chip Cookies
Ever torn between making brownies and chocolate chip cookies? Why not have the best of both worlds. This recipe, adapted from Hershey's Made Simple, makes for near cookie perfection. You could certainly use milk or white chocolate chips instead of the usual semisweet, or try peanut butter or toffee bits for a little variety.
1 cup butter, room temperature
1 cup sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups flour
1/2 cocoa powder, such as Hershey's
1 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and vanilla until creamy. Add eggs one at a time, blending well.
Sift together the flour, salt, cocoa powder and baking soda. Add to the butter mixture. Stir chocolate chips in by hand. Using a cookie scoop, drop dough onto parchment lined cookie sheets (3 rows of 3 for best results). Bake 8 to 10 minutes, or until set. Allow cookies to rest for 1 minute before removing to a rack to cool completely.
1 cup butter, room temperature
1 cup sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups flour
1/2 cocoa powder, such as Hershey's
1 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and vanilla until creamy. Add eggs one at a time, blending well.
Sift together the flour, salt, cocoa powder and baking soda. Add to the butter mixture. Stir chocolate chips in by hand. Using a cookie scoop, drop dough onto parchment lined cookie sheets (3 rows of 3 for best results). Bake 8 to 10 minutes, or until set. Allow cookies to rest for 1 minute before removing to a rack to cool completely.
Carrot Cake
As good as carrots are fresh from the garden, there's just something about them for dessert. I find some carrot cake recipes have a little too much of a good thing...so chock full of raisins and nuts you almost forget the cake is supposed to be about the carrots (and that delectable cream cheese frosting). Besides, too many ingredients make for an overly dense cake that would be better served as a hearty breakfast muffin. If you really love the taste of walnuts and coconut, consider toasting them and sprinkling them over the top of each piece before serving.
This version, adapted from Joy of Cooking, has just the right touch of sweetness and spice. I've taken the liberty of omitting both the chopped nuts and clove. The second, adapted from Paula Deen's The Lady & Sons Just Desserts, is simply irresistible and perfect for even the pickiest eaters (except my daughter, of course). Finally, I've included a recipe, adapted from The Cake Mix Doctor, that is a little lighter than the usual carrot cake, but no less flavorful.
1 1/3 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 eggs (room temperature)
1 1/2 cups peeled and grated carrot
1/2 cup crushed pineapple, lightly drained
Preheat the oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
Combine the vegetable oil and eggs, beating on low speed with a mixer. Stir in the carrots and pineapple. Slowly add in the dry ingredients. Scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 30 to 35 (using a 13 by 9 pan). Cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
zest of 1 orange
juice of 1/2 orange
3 1/2 cups powdered sugar
splash vanilla extract
Cream butter and cream cheese until smooth. Mix in orange juice and zest. Slowly add powdered sugar and vanilla before beating until smooth.
Sweet Baby Carrot Cake
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 4 oz. jars strained baby food carrots
4 eggs
1 1/2 cups vegetable oil
Preheat oven to 325 degrees. Coat a 13 by 9 glass dish with baking spray.
Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with an electric mixer for about 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until golden brown. Allow to cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 16 oz. box powdered sugar
1 teaspoon pure vanilla extract (or more to taste)
Cream butter and cream cheese until smooth. Slowly add powdered sugar, adding vanilla before beating until smooth.
Lighter Carrot Cake
1/2 cup pitted prunes (12)
1/4 cup hot water
1 box yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 8 oz. can crushed pineapple, drained
1 cup peeled and grated carrots (about 3 medium)
Preheat oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
Soak prunes in hot water. Puree with a food processor. Combine with cake mix, oil, eggs and cinnamon using a mixer. Blend for at least a minute. Scrape down the sides of the bowl and continue mixing an additional 2 minutes on medium speed. Fold in drained pineapple and carrots. Pour the batter into the prepared pan and bake until the cake is golden brown and it springs back when light pressed, about 33 to 37 minutes. Cool completely before frosting.
Frosting
4 oz. cream cheese or Neufchatel cheese
1/2 cup marshmallow creme
Beat cream cheese and marshmallow creme on medium speed until fluffy, about 1 minute. Frost as desired.
This version, adapted from Joy of Cooking, has just the right touch of sweetness and spice. I've taken the liberty of omitting both the chopped nuts and clove. The second, adapted from Paula Deen's The Lady & Sons Just Desserts, is simply irresistible and perfect for even the pickiest eaters (except my daughter, of course). Finally, I've included a recipe, adapted from The Cake Mix Doctor, that is a little lighter than the usual carrot cake, but no less flavorful.
1 1/3 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 eggs (room temperature)
1 1/2 cups peeled and grated carrot
1/2 cup crushed pineapple, lightly drained
Preheat the oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
Combine the vegetable oil and eggs, beating on low speed with a mixer. Stir in the carrots and pineapple. Slowly add in the dry ingredients. Scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 30 to 35 (using a 13 by 9 pan). Cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
zest of 1 orange
juice of 1/2 orange
3 1/2 cups powdered sugar
splash vanilla extract
Cream butter and cream cheese until smooth. Mix in orange juice and zest. Slowly add powdered sugar and vanilla before beating until smooth.
Sweet Baby Carrot Cake
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 4 oz. jars strained baby food carrots
4 eggs
1 1/2 cups vegetable oil
Preheat oven to 325 degrees. Coat a 13 by 9 glass dish with baking spray.
Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with an electric mixer for about 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until golden brown. Allow to cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 16 oz. box powdered sugar
1 teaspoon pure vanilla extract (or more to taste)
Cream butter and cream cheese until smooth. Slowly add powdered sugar, adding vanilla before beating until smooth.
Lighter Carrot Cake
1/2 cup pitted prunes (12)
1/4 cup hot water
1 box yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 8 oz. can crushed pineapple, drained
1 cup peeled and grated carrots (about 3 medium)
Preheat oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
Soak prunes in hot water. Puree with a food processor. Combine with cake mix, oil, eggs and cinnamon using a mixer. Blend for at least a minute. Scrape down the sides of the bowl and continue mixing an additional 2 minutes on medium speed. Fold in drained pineapple and carrots. Pour the batter into the prepared pan and bake until the cake is golden brown and it springs back when light pressed, about 33 to 37 minutes. Cool completely before frosting.
Frosting
4 oz. cream cheese or Neufchatel cheese
1/2 cup marshmallow creme
Beat cream cheese and marshmallow creme on medium speed until fluffy, about 1 minute. Frost as desired.
Tuesday, April 6, 2010
Tortilla Soup
Looking for a dish that will warm you heart and soul... in more ways than one? This Tortilla Soup is the hot ticket. If you like things a bit more fiery, use a spicier Rotel and toss in a fresh minced jalapeno (or two).
Tortilla Soup
1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips
Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).
Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.
Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.
Tortilla Soup
1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips
Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).
Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.
Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.
Corn Flake Cherry Dot Cookies
Still feeling a little retro? I know I am, thanks to marathons of AMC's fascinating series, Mad Men. These Corn Flake Cherry Dot Cookies seem like something a neighbor's mom would have made during childhood (although not mine). My sister, Liddy, who inspires me to bake so many cookies and cakes, said she could taste the care in every bite. Thanks, dear.
Corn Flake Cherry Dot Cookies
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped nuts (such as pecans)
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups Kellogg's Corn Flake Crumbs
15 maraschino cherries, cut into quarters
Preheat oven to 350 degrees.
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in the milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup finely chopped cherries.
Using a cookie scoop, portion dough and shape into balls. Roll in corn flake crumbs. Place about 2 inches apart on baking sheets covered with parchment paper.
Bake 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Corn Flake Cherry Dot Cookies
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped nuts (such as pecans)
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups Kellogg's Corn Flake Crumbs
15 maraschino cherries, cut into quarters
Preheat oven to 350 degrees.
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in the milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup finely chopped cherries.
Using a cookie scoop, portion dough and shape into balls. Roll in corn flake crumbs. Place about 2 inches apart on baking sheets covered with parchment paper.
Bake 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Tuesday, January 19, 2010
Bundt Seriously
Don your apron, break out the Jello and enjoy some retro fun in the kitchen with a Bundt cake. As American as apple pie and, yes, even sweeter, make one for your next potluck.
The recipe for Sundrop Cake is courtesy of my niece, Carrie, who couldn't contain her enthusiasm after trying it at a get-together recently. Its like a little bit of sunshine on a plate, with its intoxicating citrus flavor and to-die-for crumb. The Chocolate Pistachio Cake, adapted from Talking with My Mouth Full, is a true 60s classic... and worth making again and again with its subtle hints of orange and almond. And, speaking of almond, you'll love the Almond Cream Cheese Pound Cake, adapted from The Cake Mix Doctor.
While you're in the kitchen, you might also want to try the Cake Mix Doctor's More Amazing German Chocolate Cake (from Anne Byrn's wonderful newsletter), as well as the slightly tropical Pineapple Coconut Bundt.
Who said cake from a mix couldn't wow?
Sundrop Cake
1 box yellow cake mix
1 3.4 oz. box lemon instant pudding
1/2 cup plus 2 tablespoons vegetable oil
1 12 oz. can Sundrop soda
3 eggs
Glaze
Preheat oven to 375 degrees. Combine ingredients using an electric mixer. Pour into a 12-cup Bundt pan coated with baking spray. Bake for 35 to 40 minutes, or until a tester inserted into the cake comes out clean. Allow to cool slightly before removing to a wire rack.
Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons water
Whisk together powdered sugar, vanilla and water. Pour over warm cake and serve.
Chocolate Pistachio Cake
1 box white cake mix
1 3.4 oz. box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 vegetable oil
1 teaspoon almond extract
3/4 cup Hershey's chocolate syrup
Preheat the oven to 350 degrees.
Using an electric mixer, combine the cake mix, pudding mix, orange juice, water, eggs, oil and extract. Blend at low to medium speed for a total of 3 minutes, scraping the bowl occasionally, until smooth and well-blended.
Reserve one-third of the batter. Combine chocolate syrup with the other two-thirds of the batter and pour into a 12-cup Bundt pan coated with baking spray. Pour the remaining batter over, running a knife through to marble it. Bake for 50 to 60 minutes, or until a tester inserted into the cake comes out clean. Allow to rest for 15 minutes before removing to a rack to cool completely. Serve with a dusting of powdered sugar, if desired.
Almond Cream Cheese Pound Cake
1 box butter recipe cake mix
1 8 oz. package cream cheese, room temperature
4 eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to a 350 degrees.
Using an electric mixer, blend together the cake mix, cream cheese, eggs, water, sugar, oil and extracts on low speed for 1 minute. Scrape down the sides of the bowl and beat 2 minutes more. Pour batter into a 12-cup Bundt pan coated with baking spray.
Bake cake for 35 to 40 minutes, or until golden and a tester inserted into the cake comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to cool. Slice and serve while still slightly warm.
Pineapple Coconut Bundt Cake
2 tablespoons butter, melted
1/2 cup flaked coconut
1 13 oz. can crushed pineapple
1 box yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
Preheat oven to 350 degrees.
Mix butter and coconut; sprinkle in bottom of 12-cup Bundt pan coated with baking spray. Drain pineapple; reserve syrup and 1 tablespoon pineapple for glaze.
Blend cake mix, water, oil and eggs at low speed until completely moistened. Scrape down the bowl. Beat at high speed for another 3 to 4 minutes. Pour 1/2 of the batter on top of the coconut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.
When cooled, top inverted cake with glaze.
Glaze
1 cup powdered sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup
Mix all ingredients to reach proper glaze consistency.
More Amazing German Chocolate Cake
1 box German chocolate cake mix
1 14.5 oz. coconut pecan frosting
1 cup water
1/3 cup flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon powdered sugar (optional)
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray.
Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter for 1 to 2 minutes longer. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula as needed.
Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and allow to cool. Invert and sift the powdered sugar over the cake, if desired, before serving.
The recipe for Sundrop Cake is courtesy of my niece, Carrie, who couldn't contain her enthusiasm after trying it at a get-together recently. Its like a little bit of sunshine on a plate, with its intoxicating citrus flavor and to-die-for crumb. The Chocolate Pistachio Cake, adapted from Talking with My Mouth Full, is a true 60s classic... and worth making again and again with its subtle hints of orange and almond. And, speaking of almond, you'll love the Almond Cream Cheese Pound Cake, adapted from The Cake Mix Doctor.
While you're in the kitchen, you might also want to try the Cake Mix Doctor's More Amazing German Chocolate Cake (from Anne Byrn's wonderful newsletter), as well as the slightly tropical Pineapple Coconut Bundt.
Who said cake from a mix couldn't wow?
Sundrop Cake
1 box yellow cake mix
1 3.4 oz. box lemon instant pudding
1/2 cup plus 2 tablespoons vegetable oil
1 12 oz. can Sundrop soda
3 eggs
Glaze
Preheat oven to 375 degrees. Combine ingredients using an electric mixer. Pour into a 12-cup Bundt pan coated with baking spray. Bake for 35 to 40 minutes, or until a tester inserted into the cake comes out clean. Allow to cool slightly before removing to a wire rack.
Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons water
Whisk together powdered sugar, vanilla and water. Pour over warm cake and serve.
Chocolate Pistachio Cake
1 box white cake mix
1 3.4 oz. box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 vegetable oil
1 teaspoon almond extract
3/4 cup Hershey's chocolate syrup
Preheat the oven to 350 degrees.
Using an electric mixer, combine the cake mix, pudding mix, orange juice, water, eggs, oil and extract. Blend at low to medium speed for a total of 3 minutes, scraping the bowl occasionally, until smooth and well-blended.
Reserve one-third of the batter. Combine chocolate syrup with the other two-thirds of the batter and pour into a 12-cup Bundt pan coated with baking spray. Pour the remaining batter over, running a knife through to marble it. Bake for 50 to 60 minutes, or until a tester inserted into the cake comes out clean. Allow to rest for 15 minutes before removing to a rack to cool completely. Serve with a dusting of powdered sugar, if desired.
Almond Cream Cheese Pound Cake
1 box butter recipe cake mix
1 8 oz. package cream cheese, room temperature
4 eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to a 350 degrees.
Using an electric mixer, blend together the cake mix, cream cheese, eggs, water, sugar, oil and extracts on low speed for 1 minute. Scrape down the sides of the bowl and beat 2 minutes more. Pour batter into a 12-cup Bundt pan coated with baking spray.
Bake cake for 35 to 40 minutes, or until golden and a tester inserted into the cake comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to cool. Slice and serve while still slightly warm.
Pineapple Coconut Bundt Cake
2 tablespoons butter, melted
1/2 cup flaked coconut
1 13 oz. can crushed pineapple
1 box yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
Preheat oven to 350 degrees.
Mix butter and coconut; sprinkle in bottom of 12-cup Bundt pan coated with baking spray. Drain pineapple; reserve syrup and 1 tablespoon pineapple for glaze.
Blend cake mix, water, oil and eggs at low speed until completely moistened. Scrape down the bowl. Beat at high speed for another 3 to 4 minutes. Pour 1/2 of the batter on top of the coconut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.
When cooled, top inverted cake with glaze.
Glaze
1 cup powdered sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup
Mix all ingredients to reach proper glaze consistency.
More Amazing German Chocolate Cake
1 box German chocolate cake mix
1 14.5 oz. coconut pecan frosting
1 cup water
1/3 cup flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon powdered sugar (optional)
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray.
Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter for 1 to 2 minutes longer. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula as needed.
Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and allow to cool. Invert and sift the powdered sugar over the cake, if desired, before serving.
Nutella Cookies
I first learned about chocolate hazelnut spread from my sister, who had lived in The Netherlands years ago. There, as in many parts of Europe, it was often spread on bread, much like our peanut butter. With this easy drop cookie recipe, adapted from Giada's Kitchen, you're simply replacing the traditional peanut butter and peanuts. If your loved ones appreciate Nutella as much as my sister, they'll say the same thing she did: "Why didn't you think of this sooner?"
Nutella Cookies
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup Nutella
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts, toasted and skinless*
Preheat the oven to 350 degrees.
Combine flour, baking powder, baking soda and salt; set aside.
Using your stand mixer, cream the butter, Nutella and both sugars together until creamy; 3 or 4 minutes. Add in the egg and vanilla, beating until smooth. Stir in the flour mixture until just combined. Lastly, add in the hazelnuts by hand.
Using a cookie scoop, drop the cookie dough onto cookie sheets lined with parchment paper, spacing each about 4 inches apart (for a total of 7 or 8 cookies per sheet). Bake for 10 to 12 minutes, flattening the cookie slightly upon removal from the oven. Allow to set for 1 minute before transferring cookies to a wire rack to cool completely.
*Spread hazelnuts on a cookie sheet and place in a 350-degree oven for 8 to 10 minutes, or until fragrant. Cool. Rub the hazelnuts between your hands until all of the dry, papery skins are removed.
Nutella Cookies
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup Nutella
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts, toasted and skinless*
Preheat the oven to 350 degrees.
Combine flour, baking powder, baking soda and salt; set aside.
Using your stand mixer, cream the butter, Nutella and both sugars together until creamy; 3 or 4 minutes. Add in the egg and vanilla, beating until smooth. Stir in the flour mixture until just combined. Lastly, add in the hazelnuts by hand.
Using a cookie scoop, drop the cookie dough onto cookie sheets lined with parchment paper, spacing each about 4 inches apart (for a total of 7 or 8 cookies per sheet). Bake for 10 to 12 minutes, flattening the cookie slightly upon removal from the oven. Allow to set for 1 minute before transferring cookies to a wire rack to cool completely.
*Spread hazelnuts on a cookie sheet and place in a 350-degree oven for 8 to 10 minutes, or until fragrant. Cool. Rub the hazelnuts between your hands until all of the dry, papery skins are removed.
Tuesday, January 5, 2010
Sour Cream Apple Pie
When Thanksgiving and Christmas come around, who doesn't want to wow family and friends gathered around the table? As delectable as an old-fashioned apple pie is, this sinfully good variation is truly holiday-worthy. Don't be tempted to skimp on the oats, as some recipes do... they absolutely take the crumb topping over the top.
Sour Cream Apple Pie with Streusel Topping
Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1 egg
4 cups apples, peeled and sliced (such as Honeycrisp or Braeburn)
1 9-inch unbaked pie shell, well-chilled
Streusel Topping
1/3 cup brown sugar, packed
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1/3 to 1/2 cup quick oats
Preheat oven to 400 degrees.
Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, coating well. Pour filling into pie shell and bake for 25 minutes.
Remove the pie from the oven and sprinkle the streusel topping over. Bake an additional 20 minutes, covering the exposed crust with a silicon pie shield or aluminum foil to avoid over-browning.
Allow the pie to cool for at least an hour before serving.
Sour Cream Apple Pie with Streusel Topping
Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1 egg
4 cups apples, peeled and sliced (such as Honeycrisp or Braeburn)
1 9-inch unbaked pie shell, well-chilled
Streusel Topping
1/3 cup brown sugar, packed
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1/3 to 1/2 cup quick oats
Preheat oven to 400 degrees.
Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, coating well. Pour filling into pie shell and bake for 25 minutes.
Remove the pie from the oven and sprinkle the streusel topping over. Bake an additional 20 minutes, covering the exposed crust with a silicon pie shield or aluminum foil to avoid over-browning.
Allow the pie to cool for at least an hour before serving.
Haystack Cookies
I ran across a variety of recipes online for haystack cookies and couldn't help but wonder if my sister, Liddy, remembers just such a cookie from her childhood in Minnesota and Michigan (before I was merely a gleam in my mother's eye, as my late father used to say). Sure enough, she did. I think these no-bake goodies really took her back.
Haystack Cookies
2 cups sugar
1/2 cup whole milk
1/2 cup butter
1/2 cup unsweetened cocoa powder
pinch salt
1/2 teaspoon vanilla extract
3 cups rolled or instant oats
1 cup flaked coconut
Combine sugar, milk, butter, cocoa power and salt in a medium saucepan. Heat to boiling, stirring frequently. Once the chocolate mixture has reached a rolling boil, cook for 5 minutes, stirring constantly.
Remove mixture from pan and stir in vanilla, oats and coconut. Drop by spoonfuls onto parchment or wax paper, working quickly. Allow cookies to cool completely before serving.
Haystack Cookies
2 cups sugar
1/2 cup whole milk
1/2 cup butter
1/2 cup unsweetened cocoa powder
pinch salt
1/2 teaspoon vanilla extract
3 cups rolled or instant oats
1 cup flaked coconut
Combine sugar, milk, butter, cocoa power and salt in a medium saucepan. Heat to boiling, stirring frequently. Once the chocolate mixture has reached a rolling boil, cook for 5 minutes, stirring constantly.
Remove mixture from pan and stir in vanilla, oats and coconut. Drop by spoonfuls onto parchment or wax paper, working quickly. Allow cookies to cool completely before serving.
When Life Gives You Lemons
When life gives you lemons, as the old adage goes, make lemonade. When life gives you Meyer lemons, I suggest you make luscious, melt-in-your-mouth cookies and cakes. Available for only a short time during the winter months, Meyer lemons bring together the fragrance and taste of an orange with the tartness of a lemon. The flavor is equally unforgettable in the Barefoot Contessa's Lemon Yogurt Cake and Giada DeLaurentiis' Lemon Ricotta Cookies (from her latest cookbook, Giada's Kitchen).
My dear mother proclaimed the cake, which was made with only a single, rather than double glaze, to be one of the best she'd ever had. The cookies, although Italian in spirit, are wonderfully reminiscent of little Southern tea cakes.
Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk Greek yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated Meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed Meyer lemon juice
Preheat the oven to 350 degrees. Spray a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray; set aside.
Sift together the flour, baking powder and salt into a medium bowl.
In another, larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Carefully fold the vegetable oil into the batter, making sure it's well blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
In the meantime, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes; remove. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.
Lemon Ricotta Cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 15-oz. container whole milk ricotta cheese
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Preheat the oven to 350 degrees.
In a medium bowl combine the flour, baking powder and salt; set aside.
Using a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until completely incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Using a cookie scoop, place dough onto the baking sheets. Bake for 12 to 13 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes.
Glaze
1 1/2 cups powdered sugar
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie, spreading the glaze using the back of the spoon. Let the glaze harden for about 2 hours before serving or storing.
My dear mother proclaimed the cake, which was made with only a single, rather than double glaze, to be one of the best she'd ever had. The cookies, although Italian in spirit, are wonderfully reminiscent of little Southern tea cakes.
Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk Greek yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated Meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed Meyer lemon juice
Preheat the oven to 350 degrees. Spray a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray; set aside.
Sift together the flour, baking powder and salt into a medium bowl.
In another, larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Carefully fold the vegetable oil into the batter, making sure it's well blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
In the meantime, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes; remove. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.
Lemon Ricotta Cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 15-oz. container whole milk ricotta cheese
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Preheat the oven to 350 degrees.
In a medium bowl combine the flour, baking powder and salt; set aside.
Using a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until completely incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Using a cookie scoop, place dough onto the baking sheets. Bake for 12 to 13 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes.
Glaze
1 1/2 cups powdered sugar
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie, spreading the glaze using the back of the spoon. Let the glaze harden for about 2 hours before serving or storing.
Meatloaf
What says comfort more than meatloaf? This recipe, adapted from the October 2009 issue of Everyday Food, is delicious alongside mashed potatoes or placed between slices of homemade white bread with ketchup and pickles.
Meatloaf
1 tablespoon olive oil
1 medium onion, diced
2 to 3 tablespoons tomato paste
1 1/2 pounds ground sirloin
1 cup crushed saltine crackers (about 15 crackers)
1 cup medium or sharp cheddar cheese, grated
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Preheat oven to 375 degrees.
In a small skillet, heat oil over medium. Add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until darker in color and very fragrant, about 3 minutes.
In a large bowl, combine beef, onion mixture, cracker crumbs, cheese, eggs, horseradish, Worcestershire, salt and pepper.
On a parchment-lined baking sheet, form mixture into a nicely sized loaf. Bake until cooked through, about 40 to 50 minutes, or until a meat thermometer reads at least 160 degrees. Let rest 15 minutes before cutting into thick slices.
Meatloaf
1 tablespoon olive oil
1 medium onion, diced
2 to 3 tablespoons tomato paste
1 1/2 pounds ground sirloin
1 cup crushed saltine crackers (about 15 crackers)
1 cup medium or sharp cheddar cheese, grated
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Preheat oven to 375 degrees.
In a small skillet, heat oil over medium. Add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until darker in color and very fragrant, about 3 minutes.
In a large bowl, combine beef, onion mixture, cracker crumbs, cheese, eggs, horseradish, Worcestershire, salt and pepper.
On a parchment-lined baking sheet, form mixture into a nicely sized loaf. Bake until cooked through, about 40 to 50 minutes, or until a meat thermometer reads at least 160 degrees. Let rest 15 minutes before cutting into thick slices.
Friday, November 13, 2009
Frozen Chocolate Mousse Pie
I must admit, I have a certain fondness for icebox pies. Perhaps it's my Mid-West roots or that that they recall a bygone era, when Jello salads were still a fixture at the dinner table. Whatever the reason, I'm sure your family will love this easy dessert, adapted from the folks who make sweetened condensed milk. Unless you like your pie achingly sweet, be sure to use good quality bittersweet chocolate chips. I've also opted for a crust made from chocolate Teddy Grahams, rather than Oreos, but the choice is yours. I don't recommend a store-bought Oreo crust, however, unless you don't mind its slightly off taste, somewhat reminiscent of coffee.
Frozen Chocolate Mousse Pie
6 oz. bittersweet chocolate chips, melted
1 14 oz. can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 cup whipping cream, stiffly whipped
Combine melted chocolate and sweetened condensed milk. Cool. Fold in the whipped cream. Pour mousse into prepared crust. Freeze for 6 hours or until firm. Serve immediately and freeze any leftovers.
Chocolate Graham Cracker Crust
2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
Combine crumbs, sugar and butter. Press on the bottom and sides of a buttered 9-inch pie plate. Freeze until firm, about 15 minutes.
Frozen Chocolate Mousse Pie
6 oz. bittersweet chocolate chips, melted
1 14 oz. can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 cup whipping cream, stiffly whipped
Combine melted chocolate and sweetened condensed milk. Cool. Fold in the whipped cream. Pour mousse into prepared crust. Freeze for 6 hours or until firm. Serve immediately and freeze any leftovers.
Chocolate Graham Cracker Crust
2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
Combine crumbs, sugar and butter. Press on the bottom and sides of a buttered 9-inch pie plate. Freeze until firm, about 15 minutes.
Thursday, November 12, 2009
Red Wine Spaghetti with Broccoli
After having the same old, same old for dinner, I thought I'd change it up a bit. This recipe, adapted from Michael Chiarello, is perfect for company... vegetarians included. Even those who aren't wine drinkers (like myself) will enjoy the pasta's fresh flavors and beautiful purple hue. I've opted for broccoli instead of broccoli rabe, as it's simply too bitter for my tastes, reduced the amount of olive oil and substituted some of the red wine with broth to make it a bit less... well, intense. This will make 2 to 3 very generous servings.
Red Wine Spaghetti with Broccoli
3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano
Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.
In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.
Red Wine Spaghetti with Broccoli
3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano
Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.
In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.
Tuesday, November 10, 2009
Chili for Chilly Days
As the days grow shorter and ever chillier, what makes you feel better than a big bowl of chili? Everyone puts their own spin on it... be it with different kinds of meat, seasonings or beans... black, pinto or kidney (my late father's favorite, but certainly not favored by my step-dad, Burl). With this recipe, adapted from the March 2008 issue of Every Day with Rachael Ray, I've taken the liberty of throwing in some oregano, brown sugar and tomato paste. I just wished I would have had a bit of beer on hand when I made it for greater depth and flavor. Serve with plenty of grated white cheddar or pepper jack, some chopped cilantro (if you like) and a generous handful of Fritos... talk about comfort.
2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste
Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.
2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste
Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.
Thursday, November 5, 2009
Macaroni and Cheese... Lightened Up
Speaking of light, I saw a recipe in the October issue of Food Network Magazine that I had to try. Lightened up Macaroni and Cheese, you say? Yes, and it's absolutely delicious. Your kids will never know they're eating healthy... at least mine didn't. And trying to get one over on her is like trying to fool Mother Nature. Now, as for the issue's recipe for healthy brownies... don't even give that one a moment's thought (sorry, Ms. Krieger). The taste of wheat germ has no business being in any dessert!
1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)
Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.
Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.
Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.
1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)
Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.
Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.
Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.
Penne with Chicken and Asparagus
If you're in the mood for pasta, but would like something a little on the light side, consider this delicious dish, adapted from The Wiseguy Cookbook by Henry Hill (yes, that one... whose life story is the basis for one of my absolutely favorite movies, Goodfellas). However, I did adjust the amount of ingredients, particularly the garlic (10 to 12 cloves would be a tad strong for some of us). I think you'll be amazed at how lovely the sauce is without even a splash of cream...using a bit of pasta water does the trick. Wouldn't you agree the penne and asparagus are a natural pairing, being so similar in size and shape?
1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano
Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.
Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.
Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.
1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano
Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.
Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.
Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.
Classic Cookies
Sometimes, nothing tastes better on a chilly day than a cookie warm from the oven. While Better Homes and Gardens' Peanut Butter Blossoms and Cherry Chocolate Kisses are good, the simple snickerdoodle, adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, might be even better. And, I do so love Paula Deen's Chocolate Gooey Butter Cookies. Why not try them all and invite a few friends over during the upcoming holiday season for a cookie swap?
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses
Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.
Cherry Chocolate Kisses
1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)
Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.
Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.
Snickerdoodles
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.
Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.
Chocolate Gooey Butter Cookies
1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar
Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.
Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."
Cool completely and sprinkle cookies with more powdered sugar, if desired.
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses
Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.
Cherry Chocolate Kisses
1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)
Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.
Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.
Snickerdoodles
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.
Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.
Chocolate Gooey Butter Cookies
1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar
Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.
Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."
Cool completely and sprinkle cookies with more powdered sugar, if desired.
Thursday, October 8, 2009
Pot Roast
Practically everyone has their own pot roast recipe... some use Coca-Cola and Lipton soup mix (good, if a little salty), while others swear by cream of mushroom soup. This one, which is a nod to the Italian stracotto, is simplicity itself, yet upscale enough for company. My niece, Meg, makes her pot roast with a London Broil so it's not so fatty (and likes to add flour to the wine for a thick sauce). Certainly feel free to use whatever cut you're comfortable with (and may happen to be on sale).
Be sure to buy a little larger roast, because leftovers make the most wonderful French dip. Cut open a soft sub roll and cover one side of the roll with shredded meat. Top with a handful of shredded whole milk mozzarella or Jack cheese. Wrap sandwich in aluminum foil and warm for about 10 minutes in a 400 degree oven, or until cheese is nicely melted. While the sandwich heats, reduce the pan sauce to the desired taste and consistency for dipping. Perfect with oven roasted potato wedges.
Pot Roast
2 tablespoon extra virgin olive oil
2 to 3 pound beef roast
4 whole garlic cloves, smashed
1/2 bottle red wine (Merlot or Cabernet)
1 cup beef or chicken broth
2 large sprigs of fresh thyme
3 carrots, cut into 2-inch lengths
4 to 6 medium Yukon Gold potatoes, quartered
House seasoning to taste
cornstarch (if desired)
Heat olive oil over medium-high heat. Sprinkle roast liberally with House seasoning. Sear meat on all sides until nicely browned. Add in garlic, sauteing very briefly. Pour in wine and 1 cup of stock. Reduce heat to medium-low and simmer 2 to 2 1/2 hours, until meat is tender, turning halfway through. Add in carrots and potatoes, cooking until also tender, about 30 to 45 minutes. Serve.
Note: If you find the pan sauce is too thin, add in a slurry of 1 or two teaspoons of cornstarch dissolved in an equal amount of water. Heat until slurry is incorporated and sauce has the consistency of gravy.
House Seasoning
1 cup salt
1 1/4 black pepper
1/4 cup garlic powder
Combine seasonings in an airtight container.
Be sure to buy a little larger roast, because leftovers make the most wonderful French dip. Cut open a soft sub roll and cover one side of the roll with shredded meat. Top with a handful of shredded whole milk mozzarella or Jack cheese. Wrap sandwich in aluminum foil and warm for about 10 minutes in a 400 degree oven, or until cheese is nicely melted. While the sandwich heats, reduce the pan sauce to the desired taste and consistency for dipping. Perfect with oven roasted potato wedges.
Pot Roast
2 tablespoon extra virgin olive oil
2 to 3 pound beef roast
4 whole garlic cloves, smashed
1/2 bottle red wine (Merlot or Cabernet)
1 cup beef or chicken broth
2 large sprigs of fresh thyme
3 carrots, cut into 2-inch lengths
4 to 6 medium Yukon Gold potatoes, quartered
House seasoning to taste
cornstarch (if desired)
Heat olive oil over medium-high heat. Sprinkle roast liberally with House seasoning. Sear meat on all sides until nicely browned. Add in garlic, sauteing very briefly. Pour in wine and 1 cup of stock. Reduce heat to medium-low and simmer 2 to 2 1/2 hours, until meat is tender, turning halfway through. Add in carrots and potatoes, cooking until also tender, about 30 to 45 minutes. Serve.
Note: If you find the pan sauce is too thin, add in a slurry of 1 or two teaspoons of cornstarch dissolved in an equal amount of water. Heat until slurry is incorporated and sauce has the consistency of gravy.
House Seasoning
1 cup salt
1 1/4 black pepper
1/4 cup garlic powder
Combine seasonings in an airtight container.
Oatmeal Apple Cookies
Nothing says autumn like apples. And, if you're like me, you never tire of the classic oatmeal cookie. This one, adapted from a Domino sugar recipe, has lovely caramel undertones from the dark brown sugar. Definitely a keeper.
Oatmeal Apple Cookies
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups firmly packed dark brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 tart apple, peeled and finely chopped (such as Granny Smith)
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Combine flour, baking powder, salt and cinnamon. Using a stand mixer, combine butter and brown sugar; beat until fluffy. Add in eggs and vanilla. Add in flour mixture and rolled oats separately, blending well. Stir in chopped apples.
Using a cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes, or until lightly browned around the edges but still slightly soft in the middle.
Oatmeal Apple Cookies
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups firmly packed dark brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 tart apple, peeled and finely chopped (such as Granny Smith)
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Combine flour, baking powder, salt and cinnamon. Using a stand mixer, combine butter and brown sugar; beat until fluffy. Add in eggs and vanilla. Add in flour mixture and rolled oats separately, blending well. Stir in chopped apples.
Using a cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes, or until lightly browned around the edges but still slightly soft in the middle.
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