Ingredients:
2 cups minus 2 tbsp (8 1/2 oz) cake flour
1 2/3 cups (8 1/2 oz) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 oz) light brown sugar
1 cup plus 2 tbsp (8oz) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 pounds bittersweet chocolate disks (at least 60% cacao)
Sea salt
Procedure:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 (3 1/2 oz) mounds of dough (the size of generous golf balls) onto baking sheets, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Eat warm, with a big napkin!
Friday, May 3, 2013
Sunday, March 31, 2013
chocolate eclaire cake
Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
... 1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
1 cup water
1/2 cup butter
... 1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
CINNAMON ROLL SWIRL CAKE
CINNAMON ROLL SWIRL CAKE
BATTER:
3 cup flour
1/4 tsp salt
... 1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted
Topping:
1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon
In a large bowl, mix all the ingredients together except for the butter.
Once mixed; slowly pour in the butter. Stir into batter.
Pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
Glaze:
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla
While the cake is warm ~ drizzle the glaze over the cake. *This cake is outta this
BATTER:
3 cup flour
1/4 tsp salt
... 1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted
Topping:
1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon
In a large bowl, mix all the ingredients together except for the butter.
Once mixed; slowly pour in the butter. Stir into batter.
Pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
Glaze:
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla
While the cake is warm ~ drizzle the glaze over the cake. *This cake is outta this
Wednesday, February 27, 2013
Roasted Vegetable Lasagna with Goat Cheese
Ingredients:
3 medium bell peppers, cut into 1 inch pieces
3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into 1/2 inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8oz) sliced fresh mushrooms
Cooking Spray
1/2 tsp salt
1/4 tsp pepper
12 uncooked lasagna noodles
1 package (5-6oz) chevre (goat) cheese
1 container (7oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8oz)
Preparation:
1. Heat oven to 450 F. Spray 15x10x1inch pan with cooking spray. In pan, place bell peppers, zuchinni, onion and mushrooms in single layer. Spray veggies with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning veggies once, until crisp-tender.
2. Meanwhile, cook and drain noodles as directed on package, using minimum cook time. In medium bowl, crumble chevre into pesto; stir.
3. Spray 13x9 inch (3qt) baking dish with cooking spray. In baking dish, spread 1/2 cup of pasta sauce. Top with 3 noodles; spread with half of the pesto mix and 2 cups of the veggies. Add 3 noodles; layer 3/4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups veggies. Add 3 noodles; layer with remaining pesto mix and veggies. Top with remaining 3 noodles; layer with remaining 3/4 cup pasta sauce and 1 cup shredded cheese.
4. Reduce oven temp to 375 F. Bake 20-30 minutes or until hot. Let stand 10 min. before serving.,
3 medium bell peppers, cut into 1 inch pieces
3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into 1/2 inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8oz) sliced fresh mushrooms
Cooking Spray
1/2 tsp salt
1/4 tsp pepper
12 uncooked lasagna noodles
1 package (5-6oz) chevre (goat) cheese
1 container (7oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8oz)
Preparation:
1. Heat oven to 450 F. Spray 15x10x1inch pan with cooking spray. In pan, place bell peppers, zuchinni, onion and mushrooms in single layer. Spray veggies with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning veggies once, until crisp-tender.
2. Meanwhile, cook and drain noodles as directed on package, using minimum cook time. In medium bowl, crumble chevre into pesto; stir.
3. Spray 13x9 inch (3qt) baking dish with cooking spray. In baking dish, spread 1/2 cup of pasta sauce. Top with 3 noodles; spread with half of the pesto mix and 2 cups of the veggies. Add 3 noodles; layer 3/4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups veggies. Add 3 noodles; layer with remaining pesto mix and veggies. Top with remaining 3 noodles; layer with remaining 3/4 cup pasta sauce and 1 cup shredded cheese.
4. Reduce oven temp to 375 F. Bake 20-30 minutes or until hot. Let stand 10 min. before serving.,
Friday, February 1, 2013
Morning Glory Muffins
2 grated carrots
1/2 chopped walnuts (optional)
1/2c dried pineapple
1/2c plus 2tblsp flour
2/3 c whole wheat flour
1tsp baking powder
1/2tsp baking soda
1/2 tsp each salt and cinammon
1 c oats
1c buttermilk
2 tlbsp veg oil
1/2c light brown sugar
1 egg
400 deg oven and coat 12 muffin tins.
Toss carrots, walnuts and pineapple w/ 2 tbsp flour.
Separate bowl combine remaining white and wheat flour, baking powder & Soda, salt, cinammon and oats. Separate bowl whisk buttermilk, oil, sugar and egg. Add mixture to flour mix and stir in carrot mix. Bake 20-25 min
1/2 chopped walnuts (optional)
1/2c dried pineapple
1/2c plus 2tblsp flour
2/3 c whole wheat flour
1tsp baking powder
1/2tsp baking soda
1/2 tsp each salt and cinammon
1 c oats
1c buttermilk
2 tlbsp veg oil
1/2c light brown sugar
1 egg
400 deg oven and coat 12 muffin tins.
Toss carrots, walnuts and pineapple w/ 2 tbsp flour.
Separate bowl combine remaining white and wheat flour, baking powder & Soda, salt, cinammon and oats. Separate bowl whisk buttermilk, oil, sugar and egg. Add mixture to flour mix and stir in carrot mix. Bake 20-25 min
Chinatown Chicken Simmer
2 cups uncooked rice
1 can pineapple chinks
1tblsp cornstarch
1tlsp veg oil
608 chicken thighs
2 large garlic cloves
1 med bell pepper diced
1 med diced onion
1tlbs ginger
1.5c snow peas
1/2c chicken broth
2tlbsp soy
1tlbsp hoison
1/4 tsp cinammon
2tlbs honey
prepare rice. drain pineapple (save juice). Mix 1/4c juice w/ cornstarch. Heat skillet add oil and brown chicken. add garlic, veggies and ginger. sautee. add remaining juice, broth, soy, hoison, cinammon and h9oney. Cook 5 min. Add pineapple'/cornstarch mix - allow it to thicken. serve over rice.
1 can pineapple chinks
1tblsp cornstarch
1tlsp veg oil
608 chicken thighs
2 large garlic cloves
1 med bell pepper diced
1 med diced onion
1tlbs ginger
1.5c snow peas
1/2c chicken broth
2tlbsp soy
1tlbsp hoison
1/4 tsp cinammon
2tlbs honey
prepare rice. drain pineapple (save juice). Mix 1/4c juice w/ cornstarch. Heat skillet add oil and brown chicken. add garlic, veggies and ginger. sautee. add remaining juice, broth, soy, hoison, cinammon and h9oney. Cook 5 min. Add pineapple'/cornstarch mix - allow it to thicken. serve over rice.
Chocolate Marble Cake
1.75 c flour
2tsp baking poweder
pinch salt
2.3 c plain yogurt
2tbsp milk
1/2 tsp vanilla
8tblsp butter(room temp)
3/4c sugar
3 large eggs
1/4 c cocoa powder
1tsp instant coffee
1/4c heavy cream
1/2c semisweet choc chips
325 oven, 9x5 loaf pan misted w/ spray. Whisk flou, baking powder and salt. Separately wishk yogurt, vanilla and milk.
large bowl beat butter w/ sugar until fluffy. Beat in eggs one at a time. Add half of flour mixture, then yogurt mixturem then remaining half flour mix. Remiove 1/3 of batter to meduim bowl. Pour 1/4 c boiling water in small bowl and whisk in coffee and cocoa until smooth. let cool and combine to batter in medium bowl. Alternate spoonfuls of vanilla and choc batters nin loaf pan and draw knife through to make it marbled. Bake 50 minutes.
Place cream in microwavable cup and heat till hot. Add choc chips. Let stand 2 min stir and drizzle over cake.
2tsp baking poweder
pinch salt
2.3 c plain yogurt
2tbsp milk
1/2 tsp vanilla
8tblsp butter(room temp)
3/4c sugar
3 large eggs
1/4 c cocoa powder
1tsp instant coffee
1/4c heavy cream
1/2c semisweet choc chips
325 oven, 9x5 loaf pan misted w/ spray. Whisk flou, baking powder and salt. Separately wishk yogurt, vanilla and milk.
large bowl beat butter w/ sugar until fluffy. Beat in eggs one at a time. Add half of flour mixture, then yogurt mixturem then remaining half flour mix. Remiove 1/3 of batter to meduim bowl. Pour 1/4 c boiling water in small bowl and whisk in coffee and cocoa until smooth. let cool and combine to batter in medium bowl. Alternate spoonfuls of vanilla and choc batters nin loaf pan and draw knife through to make it marbled. Bake 50 minutes.
Place cream in microwavable cup and heat till hot. Add choc chips. Let stand 2 min stir and drizzle over cake.
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