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Post by Luna~Rose on Aug 27, 2015 10:12:08 GMT -6
Triple Chocolate Biscotti
You can never have too much chocolate. Chocolate chips and cocoa in the biscotti, and a drizzle of semi-sweet on top. If that's not enough, you can also dip these biscotti into your cup of hot cocoa. INGREDIENTS:
* 5 cups flour * 1 1/2 cups cocoa powder * 2 tbs baking powder * 1 cup butter * 2 cups sugar * 6 eggs * 1 tbs vanilla extract * 2 cups chocolate chips * 12 oz semi-sweet chocolate
PREPARATION: Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.
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Post by Luna~Rose on Aug 27, 2015 10:12:38 GMT -6
www.chindeep.com/eclecticrecipes.com/Some of those look good. Popovers 101 / Martha StewartIngredients 3 large eggs, room temperature 1 1/2 cups whole milk, room temperature 1 1/2 cups all-purpose flour 1 1/4 teaspoons coarse salt Vegetable-oil nonstick cooking spray Go to the link for the directions but it looks simple and yummy.
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Post by Luna~Rose on Aug 27, 2015 10:13:23 GMT -6
flourless chocolate espresso tortepreheat oven to 350 degrees F. 1 and 1/2 cups real butter, cut into chunks 3/4 lb. bittersweet chocolate, chopped or chips (3 cups) 1/2 c. espresso or very strong coffee 1 cup sugar 6 large eggs To prepare: Butter an 8 inch, round cake pan. In a saucepan, over low heat, melt chocolate, butter and espresso. Add 1 cup sugar and stir until just melted. Remove from heat. In a large mixing bowl, beat the eggs. Whisk in the chocolate mixture until well blended. Pour into prepared cake pan. Very carefully, place in a larger cake pan that contains boiling water. Adjust water so it comes half way up the side of the torte pan. Very carefully place in the 350 oven. Bake the torte in this water bath for about 45 minutes (or until torte barely jiggles in the middle.) Remove torte from water bath. Chill in refrigerator until completely cool (about 8 hours.) To unmold: Dip bottom of torte pan in very hot water for 10 to 15 seconds. Carefully invert onto a pretty serving plate. Ganache: Combine 1 cup bittersweet chocolate (chopped or in chip form,) 1/2 cup heavy cream, and 3 Tablespoons butter in a small saucepan. Cook on low until just melted. Add 1 Tablespoon Grand Marnier (optional). Mix well. Remove from heat and immediately pour over torte. Spread evenly with a rubber spatula. Cover torte and chill until ganache is completely cooled and set. Carefully slice with a very sharp knife. I have to try this sometime soon.
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Post by Luna~Rose on Aug 27, 2015 10:14:16 GMT -6
Adobo Seasoning 3 TBS Onion Powder/Salt 3 TBS Garlic Salt 3 TBS Ground Black Pepper 2 TBS Ground/Dried Oregano 2 TBS Dried Cummin Optional: 1 tsp. Saffron
You put it all in a zip lock baggie and shake it up, then can transfer it to a very large spice shaker.
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Post by Luna~Rose on Aug 27, 2015 10:14:49 GMT -6
I just want to try these some time.
Hazelnut Tea Cookies
Prep Time: 18 min Inactive Prep Time: 1 hr 5 min Cook Time: 25 min Level: Easy Serves: 45 cookies
2 cups all-purpose flour 1/2 teaspoon table salt 2 sticks butter, softened 1 cup powdered sugar, plus additional for coating 1 tablespoon vanilla extract 1 3/4 cups hazelnuts, toasted and finely chopped
Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
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Post by Luna~Rose on Aug 27, 2015 10:15:08 GMT -6
www.thefreshloaf.com/recipes/bananabread/Banana Bread Makes 1 full-sized loaf or 2 small loaves Preheat the oven to 350. In one bowl, combine: 1/2 stick (4-5 tablespoons) butter, softened 2 eggs 2 or 3 very ripe bananas 2/3 cup sugar Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush. In another bowl, combine: 1 1/3 cup all-purpose unbleached flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon cinnamon (optional) Combine the wet and dry ingredients and mix until the ingredients are blended together. If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right. Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes. Remove from the oven. This bread is great warm, but it is excellent cold too. After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen. Someone suggested replacing half the butter with apple sauce as well.
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Post by Luna~Rose on Aug 27, 2015 10:16:10 GMT -6
Bless this Mess White Cloud Icing2 egg whites, at room temperature 1/4 tsp. salt 1/4 cup sugar 3/4 cup light corn syrup 1 t. pure vanilla extract Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing, egg whites hate grease!) beat the egg whites and salt on high speed until foamy. While the mixer is running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture you should get a little point that bends over). Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat. Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla and mix to combine. Use the frosting right away and eat any leftovers, it doesn’t store well. You can leave a cake that has been iced with this uncovered… any type of plastic wrap on it will be a mess. Add the sprinkles as soon as you are done icing, a thin crust forms and then the sprinkles won’t stick if you wait too long.
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Post by Luna~Rose on Aug 27, 2015 10:17:20 GMT -6
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Post by Luna~Rose on Aug 27, 2015 10:17:53 GMT -6
Easy Vanilla Buttercream Frosting RecipeIngredients 1/2 cup butter, softened 4-1/2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 5 to 6 tablespoons 2% milk Directions 1. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups. Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.
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Post by Luna~Rose on Aug 27, 2015 10:18:12 GMT -6
Oh my! Easy Tiramisu TriflesIngredients: For the base 1 cup heavy whipping cream 1/4 cup granulated sugar 1 cup Sargento® Ricotta Cheese, any style 1 tablespoon unsweetened cocoa powder 1 tablespoon Kahlua 1 teaspoon instant espresso granules For the layering 1 cup heavy cream, whipped with 2 tablespoons granulated sugar 1/2 cup chocolate cookie crumbs For the garnish fresh raspberries chocolate shavings Directions: 1. Combine whipping cream and sugar in food processor bowl fitted with metal blade. 2. Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.) 3. Combine cheese, cocoa powder, Kahlua and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain. 4. Transfer to dessert glasses. Trifle Assembly Create the Tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings and fresh berries.
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