Wednesday, August 31, 2011
LINKING UP AT http://wearethatfamily.com/ AND http://www.bluecricketdesign.net/ AND http://bizzybakesb.blogspot.com/2011/08/bake-with-bizzy_31.html AND http://www.recipesformyboys.com/2011/08/thursdays-treasures.html AND http://www.somethingswanky.com/2011/08/sweet-treats-thursday-and-uprint.html
Tuesday, August 30, 2011
Monday, August 29, 2011
6 tablespoons butter or margarine, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups (11.5-ounce package) chocolate chips, divided
Bake 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into bars.
Sunday, August 28, 2011
(makes 12 pancakes) I cut this in 1/3rds for 2 of us
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
HANDFUL OF CHOCOLATE CHIPS, OR MORE HEE HEE
1/3 cup butter, melted
1 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2 Heat a lightly oiled griddle or frying pan over medium to med-high heat. 3 Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Add chips. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on
both sides and serve hot.
Saturday, August 27, 2011
CAKE RECIPE FROM INA GARTEN...ONE OF MY FAVES!
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with ganache (see below). Place the second layer on top, rounded side up, and spread the ganache evenly on the top and sides of the cake. Tope with chocolate dipped popcorn.
Chocolate popcorn ganache: (adapted from gourmand recipes)
2 1/4 cup cream
6 oz. buttered popcorn (popped in microwave)
18 oz. milk or dark chocolate, coarsely chopped
Pop the popcorn. Heat the cream just below boiling point and pour popcorn in on top of it. Do not mix. Let sit there for 10 minutes to infuse. Strain cream through fine sieve and discard popcorn. Reheat cream (Add a bit more cream if it looks too little) and stir in chocolate until melted. can pop in microwave a few seconds to speed up melting process.
Friday, August 26, 2011
1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)
PIZZA SAUCE OF YOUR CHOICE
MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE
SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.
I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.
Place under a broiler at high heat just until cheese is melted!
Thursday, August 25, 2011
Wednesday, August 24, 2011
Tuesday, August 23, 2011
Monday, August 22, 2011
Sunday, August 21, 2011
Saturday, August 20, 2011
RECIPE FROM JENNY AT PICKY PALATE
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
20 finely ground Biscoff Cookies
1 teaspoon baking soda
3/4 teaspoon kosher salt
20 crushed Biscoff Cookies (coarsely chopped for an added crunch)
2 cups white chocolate chips
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.
3. In a large bowl add the flour, ground Biscoff Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Biscoff cookies and white chips until just combined.
4. With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk.
Makes 3 dozen cookies
MY NOTES: I BROKE THE BISCOFF BY HAND FOR THE LAST ADDITION TO KEEP THEM VERY CRISPY!!! I ALSO OMITED THE WHITE CHOC CHIPS AND INSTEAD USED 1 BAG OF COOKIES-N-CREME DROPS AND SEMISWEET CHIPS.