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.
Thursday, April 15, 2010
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.
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