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Another Cocoa Waffle Sunday
Jan. 22nd, 2012 07:59 am Snowy weekend, a new waffle iron, and a full pantry. Whatever am I going to do with myself?
( Cocoa Cherry Waffles )
( Cocoa Cherry Waffles )
And Back to Eating Healthy
Jan. 7th, 2008 10:01 pmSo, I think I've successfully detoxed from all those Christmas cookies. And now I know where the office microwave is, I can get back to making my own lunch and eating healthy.
( Pan-Seared Tilapia with Citrus Vinaigrette )
( Pan-Seared Tilapia with Citrus Vinaigrette )
More Sweet Stuff for Lunch
Sep. 19th, 2007 09:06 pmYet another recipe that provokes a "Mom sigh". What can I say... I like sweet... and she puts butter on everything.
Diet's going well - six weeks in - down 7.8 pounds (even after the all-you-can-eat Lobster Fest I was at this weekend - miracles of miracles).
( Pan-Seared Pork Chops with Molasses-Plum Sauce )
Diet's going well - six weeks in - down 7.8 pounds (even after the all-you-can-eat Lobster Fest I was at this weekend - miracles of miracles).
( Pan-Seared Pork Chops with Molasses-Plum Sauce )
The Cake From Hell
Aug. 20th, 2007 08:29 pmThis cake wasn't difficult to make.... in fact, there was no baking required at all (which yes... did make me a bit grumpy). It looked great, tasted fine, and was universally praised at the office. The birthday girl had found the recipe in one of those appalling "Women's Magazines" (that most of the women I know actively shun) and asked me to make it for her. Which I did. Cringing.
The thing has 507 calories a SLICE. I'm not even going to try to figure out the point value for this thing. I'm allowed 35 "flex points" a week. This was all of them. And the total fat grams probably equaled a butter, bacon, and mayonnaise sandwich.... fried.
( Brownie Tortoni )
The thing has 507 calories a SLICE. I'm not even going to try to figure out the point value for this thing. I'm allowed 35 "flex points" a week. This was all of them. And the total fat grams probably equaled a butter, bacon, and mayonnaise sandwich.... fried.
( Brownie Tortoni )
Had a Little Lamb
Aug. 12th, 2007 09:42 pmIt was a busy day in the kitchen. Another birthday tomorrow, so I made my classic Chocolate-Peanut Butter Cupcakes . Then I made a trough of salad (take the largest bowl you have, fill it with salad stuff, graze in front of the TV for a few hours). And for lunch this week, I decided to surrender to my sweet tooth and try something new from this month's issue of Cooking Light.
( Cherry-Glazed Pan-Seared Lamb Chops )
( Cherry-Glazed Pan-Seared Lamb Chops )
A Crunchy Granola Sort of Thing
Apr. 29th, 2007 11:51 pmOne of my colleagues offered me a granola bar the other day. As I was munching on it, I thought "I bet I could do better". Thus I began to search for a really good granola bar recipe.
I made the one below tonight. They taste really good, but I was looking for something a bit softer and chewier. But if you like the crunchy kind, this works really well. This is my version of a recipe originally posted on the Food Network site by Alton Brown. And use a food scale. It really does make a difference.
Crunchy Granola Bars
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
3 ounces chopped dried cherries
3 1/2 ounces mini chocolate chips.
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350°F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a jelly roll pan. Place in the oven and toast for 15 minutes, stirring occasionally. Remove and reduce the heat to 300°F.
Next, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and, using the well oiled bottom of a glass, press down, evenly distributing the mixture in the dish. Sprinkle the chocolate chips on top, then press them into the granola mixture. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely (no really - if you try to cut it when it even a little bit warm, you're going to get granola bits). Cut into squares and store in an airtight container for up to a week.
I made the one below tonight. They taste really good, but I was looking for something a bit softer and chewier. But if you like the crunchy kind, this works really well. This is my version of a recipe originally posted on the Food Network site by Alton Brown. And use a food scale. It really does make a difference.
Crunchy Granola Bars
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
3 ounces chopped dried cherries
3 1/2 ounces mini chocolate chips.
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350°F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a jelly roll pan. Place in the oven and toast for 15 minutes, stirring occasionally. Remove and reduce the heat to 300°F.
Next, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and, using the well oiled bottom of a glass, press down, evenly distributing the mixture in the dish. Sprinkle the chocolate chips on top, then press them into the granola mixture. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely (no really - if you try to cut it when it even a little bit warm, you're going to get granola bits). Cut into squares and store in an airtight container for up to a week.
Not "Black Forest" Cake
Mar. 1st, 2007 07:49 pmReal Black Forest Cake uses Kirsch, so the following recipe is really just chocolate cake with cherries and whipped cream. The lack of alcohol didn't seem to slow down the ravening wolves (i.e. my co-workers) from devouring it, so I'd say it came out well.
Of note, I was originally planning to add a layer of cherries on the top of the cake as well. Turned out the can of cherries I bought wasn't nearly enough. So if you follow this recipe, and want cherries on the top, buy two cans.
Chocolate Cherry Cake with Whipped Cream
Chocolate Cake Recipe
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa (either Natural or Dutch - both work)
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.
Drain cherry pie filling in a colander to remove most of the thickened juices.
Whipped Cream Topping
1 envelope of unflavored gelatin
3 tablespoons water
3 cups well-chilled heavy cream
1/3 cup sifted confectioner's sugar
1 tablespoon vanilla
In small saucepan combine gelatin and water and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
Assemble cake
Place one layer of cake on serving plate and spread its top with 1/2-inch thick layer of whipped cream and dump the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.
Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.
With fingers, gently press chocolate curls into cream on sides of cake.
Garnish top with cherries, if desired, or with a few remaining chocolate curls.
Of note, I was originally planning to add a layer of cherries on the top of the cake as well. Turned out the can of cherries I bought wasn't nearly enough. So if you follow this recipe, and want cherries on the top, buy two cans.
Chocolate Cherry Cake with Whipped Cream
Chocolate Cake Recipe
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa (either Natural or Dutch - both work)
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.
Drain cherry pie filling in a colander to remove most of the thickened juices.
Whipped Cream Topping
1 envelope of unflavored gelatin
3 tablespoons water
3 cups well-chilled heavy cream
1/3 cup sifted confectioner's sugar
1 tablespoon vanilla
In small saucepan combine gelatin and water and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
Assemble cake
Place one layer of cake on serving plate and spread its top with 1/2-inch thick layer of whipped cream and dump the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.
Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.
With fingers, gently press chocolate curls into cream on sides of cake.
Garnish top with cherries, if desired, or with a few remaining chocolate curls.
Cookies for the Gathering
Feb. 4th, 2007 09:29 pmSo, I'm browsing through yet another volume in my ridiculous collection of baking cook books, when I come across a cookie that sounds like it would work for the NH Gathering. Tried it. Liked it. Makes enough. Should freeze and travel well. Only quirk? You really, REALLY need to have a large glass of cold milk standing by. The cookies just beg for it. Course, that means that vanilla ice cream would probably work just as well.
Chocolate Fudge Cookies with Toffee and Dried Cherries
2 1/4 cups all purpose flour
1/2 cup Dutch cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
3/4 granulated sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 cup dried cherries
1 cup toffee bits
(the original recipe also called to 8 oz bittersweet chocolate, chopped, but I left it out in deference to the Gathering's mandate of "no chocolate chip cookies" - it wasn't missed)
Preheat the oven to 350°. Sift the flour, cocoa, baking soda and salt together. In a large mixing bowl, cream together the two sugars and the butter until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Add the flour mixture in three additions, making sure it is incorporated after each. Stir in the chunky ingredients.
Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper. Bake 15-17 minutes, then remove and let cool on rack.
Original recipe comes from In the Sweet Kitchen by Regan Daley: http://www.amazon.com/Sweet-Kitchen-Definitive-Bakers-Companion/dp/1579652085/sr=8-1/qid=1170643424/ref=sr_1_1/002-9466019-9004849?ie=UTF8&s=books
Chocolate Fudge Cookies with Toffee and Dried Cherries
2 1/4 cups all purpose flour
1/2 cup Dutch cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
3/4 granulated sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 cup dried cherries
1 cup toffee bits
(the original recipe also called to 8 oz bittersweet chocolate, chopped, but I left it out in deference to the Gathering's mandate of "no chocolate chip cookies" - it wasn't missed)
Preheat the oven to 350°. Sift the flour, cocoa, baking soda and salt together. In a large mixing bowl, cream together the two sugars and the butter until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Add the flour mixture in three additions, making sure it is incorporated after each. Stir in the chunky ingredients.
Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper. Bake 15-17 minutes, then remove and let cool on rack.
Original recipe comes from In the Sweet Kitchen by Regan Daley: http://www.amazon.com/Sweet-Kitchen-Definitive-Bakers-Companion/dp/1579652085/sr=8-1/qid=1170643424/ref=sr_1_1/002-9466019-9004849?ie=UTF8&s=books
Pistachio Chocolate Cherry Biscotti
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces mini chocolate hips (about 1/2 cup)
1/2 cup dried cherries, chopped*
1 1/4 cups natural shelled pistachios, chopped*
Preheat oven to 325°F. cover baking sheet with parchment paper.
In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 60 minutes, or until it no longer feels sticky.
Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 15 minutes.
On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden.
Transfer biscotti to racks and cool completely.
*I try to chop the cherries and the pistachios to the same size as the mini chips.
This was based on a recipe I found here: http://www.epicurious.com/recipes/recipe_views/views/10075
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces mini chocolate hips (about 1/2 cup)
1/2 cup dried cherries, chopped*
1 1/4 cups natural shelled pistachios, chopped*
Preheat oven to 325°F. cover baking sheet with parchment paper.
In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 60 minutes, or until it no longer feels sticky.
Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 15 minutes.
On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden.
Transfer biscotti to racks and cool completely.
*I try to chop the cherries and the pistachios to the same size as the mini chips.
This was based on a recipe I found here: http://www.epicurious.com/recipes/recipe_views/views/10075
Christmas Cookie 2 & 3 - Chocolate Chip
Dec. 16th, 2006 09:44 pmMilk Chocolate Chip Macadamia Nut & Dark Chocolate Chip Cherry
1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cup unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
For Milk Chocolate Macadamia
1 bag Milk Chocolate Chips
1 cup Macadamia nuts, chopped
For Dark Chocolate Cherry
1 bag Bittersweet Chocolate Chips
1 cup dried cherries
Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto cookie sheets covered with parchment paper. Bake at 375ºF for 9 to 11 minutes, or until golden brown.
This is a slightly modified version of the recipe on the back of Ghiradelli chocolate chips: find original here: http://www.ghirardelli.com/bake/recipe.aspx?id=1045
1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cup unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
For Milk Chocolate Macadamia
1 bag Milk Chocolate Chips
1 cup Macadamia nuts, chopped
For Dark Chocolate Cherry
1 bag Bittersweet Chocolate Chips
1 cup dried cherries
Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto cookie sheets covered with parchment paper. Bake at 375ºF for 9 to 11 minutes, or until golden brown.
This is a slightly modified version of the recipe on the back of Ghiradelli chocolate chips: find original here: http://www.ghirardelli.com/bake/recipe.aspx?id=1045
