Cookies With a Two Year Old
To quote that 2 year old: "What a mess!" I frosted, he sprinkled. I did not get a picture of all the orange sugar dumped out.
This is a sturdy sugar cookie. How is that for a description? If you don't overcook them or I should say slightly undercook them, they are soft. There, that is better-soft sugar cookie.
Ultimate Sugar Cookies
from Crisco
6 dozen cookies
1 cup Butter-flavored Crisco (or 3/4 cup plain shortening and 1 1/2 t. butter flavor)
1 cup granulated sugar
1 large egg
2 T. milk
1 tsp vanilla
3 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
Colored decorations: Granulated sugar, colored sugar crystals, frosting or assorted candies
Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
Bake 5 to 9 minutes or until edges just begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
Variation: drop cookie: Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.
Buttercream Frosting from Wilton
I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup (1 stick) butter or margarine, softened
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
This is a sturdy sugar cookie. How is that for a description? If you don't overcook them or I should say slightly undercook them, they are soft. There, that is better-soft sugar cookie.
Ultimate Sugar Cookies
from Crisco
6 dozen cookies
1 cup Butter-flavored Crisco (or 3/4 cup plain shortening and 1 1/2 t. butter flavor)
1 cup granulated sugar
1 large egg
2 T. milk
1 tsp vanilla
3 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
Colored decorations: Granulated sugar, colored sugar crystals, frosting or assorted candies
Beat shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.
Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
Bake 5 to 9 minutes or until edges just begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
Variation: drop cookie: Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.
Buttercream Frosting from Wilton
I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup (1 stick) butter or margarine, softened
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
There's More?
Finally, the last of the French bread. But I suppose there will be a next time. This loaf lasted so long because it was so hard and dry. There was no chance mold could survive. (Unlike the Italian loaf around here). This recipe is a panzanella style salad. Panzanella is Italian for soggy croutons. Not really. I don't think anyway. Soggy croutons is the common denominator in this recipe and authentic panzanella.
Panzanella Style Salad
serves 4
12 ounces 2-3 day old French bread or other country white style, cut into 2-inch slices (or whatever you can break it into)
Your favorite oil and vinegar style dressing
5 c. packed cups of romaine lettuce
2 large ripe tomatoes, diced
Basil
Preheat oven to 400. Place bread slices on baking sheet and toast until crisp. Cool. (My bread was so dry I didn't have to do this). Cut or tear into 1-inch cubes.
Place bread in medium bowl. Add enough warm water to cover bread. Let stand until bread is just semisoft, about 1 minute. Squeeze bread gently to release excess water. Transfer bread to large bowl. Add 1/3 to 1/2 c. of your favorite dressing. Season to taste with salt and pepper. Let stand at least 30 minutes and up to 1 hour.
Mix lettuce and tomatoes into bread mixture. Sprinkle with basil. Pour 1/3 to 1/2 c. dressing over salad and toss to blend.
Panzanella Style Salad
serves 4
12 ounces 2-3 day old French bread or other country white style, cut into 2-inch slices (or whatever you can break it into)
Your favorite oil and vinegar style dressing
5 c. packed cups of romaine lettuce
2 large ripe tomatoes, diced
Basil
Preheat oven to 400. Place bread slices on baking sheet and toast until crisp. Cool. (My bread was so dry I didn't have to do this). Cut or tear into 1-inch cubes.
Place bread in medium bowl. Add enough warm water to cover bread. Let stand until bread is just semisoft, about 1 minute. Squeeze bread gently to release excess water. Transfer bread to large bowl. Add 1/3 to 1/2 c. of your favorite dressing. Season to taste with salt and pepper. Let stand at least 30 minutes and up to 1 hour.
Mix lettuce and tomatoes into bread mixture. Sprinkle with basil. Pour 1/3 to 1/2 c. dressing over salad and toss to blend.
Candy Corn Mix
Candy Corn Mix
24 oz. bag Brach's candy corn or Indian corn
16 oz jar of dry roasted peanuts
14 oz bag of M&Ms
Mix all ingredients well in a large bowl. Eat. Then try to stop eating it.
Vary it anyway you like. You can add raisins, more peanuts, or use regular peanuts (that's what I had on hand). Or you can make just a candy corn and peanut mix using one jar of peanuts and one bag of candy corn. It taste's like a Payday. Just don't substitute the Brach's brand candy corn. Other candy corn isn't as good.
Oh Look,
my refrigerator...
...after I emptied it.
Is that a tower of sour cream? Why yes, it is. Why do you ask?
15 jars of assorted jams. 16 if you include lemon cheese. I hope I didn't throw out anything "good" or that I could still use. At least I saved those 10 pounds of slimy carrots.
...after I emptied it.
Is that a tower of sour cream? Why yes, it is. Why do you ask?
15 jars of assorted jams. 16 if you include lemon cheese. I hope I didn't throw out anything "good" or that I could still use. At least I saved those 10 pounds of slimy carrots.
Victory Is Mine!
OK, not really. I mean I had a root canal and still have to have a crown on my broken tooth and the only thing
that happened to the stale French bread is that it was turned into delicious French toast.
I did, however, use a very sharp knife to cut it up.
Overnight French Toast for a Crowd
2 loaves French bread, cut into 1-inch thick slices
1 pint (2 c.) whipping cream
1 dozen eggs
1 c. honey
1/2 t. nutmeg
1 t. vanilla
Grease two 9x13-inch pans or one large jelly roll pan.
Lay French bread slices flat in pans.
Beat cream and eggs until well mixed. Add honey, nutmeg and vanilla and beat until smooth.
Pour over bread, dividing evenly between pans. Refrigerate overnight.
Preheat oven to 400. Bake French toast 8 min. on a side until golden brown.
I like to make mine 24 hours before baking and flip it once (at the 12 hour mark) while soaking. I also don't like to flip it while baking so I just bake it on one side for about 20-25 mins. The bottom will be darker than the top using this technique so don't brown the top too much.
that happened to the stale French bread is that it was turned into delicious French toast.
I did, however, use a very sharp knife to cut it up.
Overnight French Toast for a Crowd
2 loaves French bread, cut into 1-inch thick slices
1 pint (2 c.) whipping cream
1 dozen eggs
1 c. honey
1/2 t. nutmeg
1 t. vanilla
Grease two 9x13-inch pans or one large jelly roll pan.
Lay French bread slices flat in pans.
Beat cream and eggs until well mixed. Add honey, nutmeg and vanilla and beat until smooth.
Pour over bread, dividing evenly between pans. Refrigerate overnight.
Preheat oven to 400. Bake French toast 8 min. on a side until golden brown.
I like to make mine 24 hours before baking and flip it once (at the 12 hour mark) while soaking. I also don't like to flip it while baking so I just bake it on one side for about 20-25 mins. The bottom will be darker than the top using this technique so don't brown the top too much.
Strawberries with Balsamic Vinegar
Strawberries with Balsamic Vinegar
from Cook's Illustrated
1/3 c. Balsamic vinegar
2 t. sugar
1/2 t. lemon juice
3 pints strawberries (about 18 0z) hulled and cut lenghtwise into 1/4-inch-thick slices (small strawberries can be halved or quartered)
1/4 c. packed light brown sugar (if you don't have light brown sugar you can substitute granulated sugar)
Ground black pepper (optional)
Bring vinegar, 2 t. sugar, and lemon juice to simmer in a small heavy bottomed saucepan over medium heat. Simmer until syrup is reduced by half (about 3 T.), about 3 min. Remember if you reduce too much you can always add water. Transfer vinegar syrup to small bowl and cool completely.
With spoon, lightly toss berries and brown sugar in large bowl. Let stand until sugar dissolves and berries exude some jice, 10 to 15 minutes. Pour vinegar syrup over berries, add pepper to taste, and toss to combine. Divide berries among individual bowls or goblets and serve immediately.
Two recommended supermarket vinegars- Lucini Gran Riserva Balsamico (more expensive) and Monari Federzoni Balsamic Vinegar of Modena (cheap).
OK now my tip. Vinegar is like salt. It cuts bitterness. Without calories I might add. If you are eating plain strawberries and want to cut the bitterness without adding sugar...just salt them.
Botulism
This might be a good time to pass on a medical tip learned from DR.T.
Botulism - you can get it if you eat food that has it - an
indication is when a can looks like it's going to burst - botulism
bacteria produces gas I think - not absolutely positive about it.
In any event, if someone gets it, it can lead to paralysis that typically
starts with the muscles of the face and then spreads towards the limbs.
It paralyzes their diaphragm so they can't breathe, which is why people
die. So if that happens (truly paralyzed and not just choking), you
just do mouth to mouth while waiting for paramedics. As long as someone
or something (like a ventilator) breathes for them for a few days, it
should be ok. It takes 3–5 days for the symptoms to become apparent.
Foodborne botulism results from contaminated foodstuffs in which
C. botulinum spores have been allowed to germinate. This typically
occurs in home-canned food substances and fermented uncooked dishes.
Uh-Oh
I can't feel my face!
Oh yeah. That is from the Novocaine I had with my root canal today thanks to stale French bread.
Botulism - you can get it if you eat food that has it - an
indication is when a can looks like it's going to burst - botulism
bacteria produces gas I think - not absolutely positive about it.
In any event, if someone gets it, it can lead to paralysis that typically
starts with the muscles of the face and then spreads towards the limbs.
It paralyzes their diaphragm so they can't breathe, which is why people
die. So if that happens (truly paralyzed and not just choking), you
just do mouth to mouth while waiting for paramedics. As long as someone
or something (like a ventilator) breathes for them for a few days, it
should be ok. It takes 3–5 days for the symptoms to become apparent.
Foodborne botulism results from contaminated foodstuffs in which
C. botulinum spores have been allowed to germinate. This typically
occurs in home-canned food substances and fermented uncooked dishes.
Uh-Oh
I can't feel my face!
Oh yeah. That is from the Novocaine I had with my root canal today thanks to stale French bread.
Well, This Looks Appetizing
This is applesauce that I made in 1993 from 1992 apples. What?
You couldn't recognize it? There is nothing wrong with it ...
besides it is brown and watery and...well you get the idea.
I usually use it to make applesauce bread but while I was looking
for a recipe to use my fermenting apple cider, I found an apple
butter that needs both apple cider and applesauce. I am
wondering if the two will approach critical mass or will the
double negatives will become a positive. What do you think?
I will let you know how it goes.
Fermenting Apple Juice
Apple juice that is a slightly fermented makes great apple jelly. The little fermentation gives it that homemade taste.
Bring water to boil in a sauce pan. Place flat lids in boiling water.
Turn off heat. Wash jars and screw bands in hot soapy water;
rinse with warm water. Let stand in hot water until ready to use. Drain well before filling.
Measure juice into 6- or 8-qt. saucepot; add food coloring.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn upside down to seal lids. Let sit for at least 12 hours. Turn upright. Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
SURE.JELL® Apple Jelly
4 cups canned apple juice
Few drops red food coloring(optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
This recipe would probably work with any juice.
I even read that someone used Kool-Aid.
This recipe would probably work with any juice.
I even read that someone used Kool-Aid.
Kraft Kitchens Tips:
How to Measure Precisely
To get exact level cup measures of sugar,
spoon sugar into dry metal or plastic measuring cup,
then level by scraping excess sugar from top of cup
with a straight-edged knife.
spoon sugar into dry metal or plastic measuring cup,
then level by scraping excess sugar from top of cup
with a straight-edged knife.
Bring water to boil in a sauce pan. Place flat lids in boiling water.
Turn off heat. Wash jars and screw bands in hot soapy water;
rinse with warm water. Let stand in hot water until ready to use. Drain well before filling.
Measure juice into 6- or 8-qt. saucepot; add food coloring.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn upside down to seal lids. Let sit for at least 12 hours. Turn upright. Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
I gained 2 pounds this week.
I wonder if this had anything to do with it.
Cassata alla Siciliana
This is no-bake!
from Bon Appetit October 1977
12 servings
1 9x5-inch pound cake
2 c. ricotta cheese
4 1-ounce squares semisweet chocolate (I used 4 oz of semisweet mini chips).
1 t. orange extract
1 1/2 cups raspberry jam ( an 18 oz. jar will do the trick)
2 c. chocolate frosting or whipped cream.
Toasted whole almonds (optional garnish)
Bake or buy a pound cake. Chill for one hour. Sara Lee frozen pound cake works great. No need to chill. Just slightly thaw. Trim edges and uneven places so that cake is level on all sides and top. Slice the cake horizontally into 1/2-inch slices and place base layer of the cake on the serving platter.
I used 2 Sara Lee pound cakes and cut them in half to make a total of 4 layers. I wouldn't recommend doing this. Stick to the recipe.
Force cheese through a sieve into a bowl. Beat until smooth. (OK this is so 70's). I found my ricotta cheese to be so smooth I didn't need to do anything to it. I beat it but it looked the same. If yours isn't so smooth, use a food processor.
Chop chocolate into fine bits in blender or food processor. (Not necessary with mini chips.) Mix chocolate bits with jam and orange extract. Spread the base layer with a portion of the ricotta cheese and spread cheese with the raspberry-orange-chocolate mixture. Repeat using all layers of cake, all of cheese and all of the raspberry mixture, ending with a top layer of plain cake.
As you can see, the jam mixture dripped down the side quite a bit. I am wondering if it is because I used a generic jam. I am going to use name brand the next time. The next time I need to put on weight that is.
To hold the cake together I stuck in 2 bamboo kabob sticks. Then found out later I couldn't get it into the fridge so I had to break them off at the top. Whole lotta not smart goin on.
Press the filled cake gently. Use a spatula to even up sides. Cover with plastic wrap. Just poke the plastic through the sticks. Refrigerate for 24 hours.
Before serving, frost cake with a favorite chocolate frosting or whipped cream. Garnish with almonds if desired.
Chocolate Buttercream Frosting
from Wilton
I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup (1 stick) butter or margarine, softened
2/3 to 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes about 3 cups of icing. For this cake, this is enough to frost it and decorate it on one side with over the top flourishes for blog purposes.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Cassata alla Siciliana
This is no-bake!
from Bon Appetit October 1977
12 servings
1 9x5-inch pound cake
2 c. ricotta cheese
4 1-ounce squares semisweet chocolate (I used 4 oz of semisweet mini chips).
1 t. orange extract
1 1/2 cups raspberry jam ( an 18 oz. jar will do the trick)
2 c. chocolate frosting or whipped cream.
Toasted whole almonds (optional garnish)
Bake or buy a pound cake. Chill for one hour. Sara Lee frozen pound cake works great. No need to chill. Just slightly thaw. Trim edges and uneven places so that cake is level on all sides and top. Slice the cake horizontally into 1/2-inch slices and place base layer of the cake on the serving platter.
I used 2 Sara Lee pound cakes and cut them in half to make a total of 4 layers. I wouldn't recommend doing this. Stick to the recipe.
Force cheese through a sieve into a bowl. Beat until smooth. (OK this is so 70's). I found my ricotta cheese to be so smooth I didn't need to do anything to it. I beat it but it looked the same. If yours isn't so smooth, use a food processor.
Chop chocolate into fine bits in blender or food processor. (Not necessary with mini chips.) Mix chocolate bits with jam and orange extract. Spread the base layer with a portion of the ricotta cheese and spread cheese with the raspberry-orange-chocolate mixture. Repeat using all layers of cake, all of cheese and all of the raspberry mixture, ending with a top layer of plain cake.
As you can see, the jam mixture dripped down the side quite a bit. I am wondering if it is because I used a generic jam. I am going to use name brand the next time. The next time I need to put on weight that is.
To hold the cake together I stuck in 2 bamboo kabob sticks. Then found out later I couldn't get it into the fridge so I had to break them off at the top. Whole lotta not smart goin on.
Press the filled cake gently. Use a spatula to even up sides. Cover with plastic wrap. Just poke the plastic through the sticks. Refrigerate for 24 hours.
Before serving, frost cake with a favorite chocolate frosting or whipped cream. Garnish with almonds if desired.
Chocolate Buttercream Frosting
from Wilton
I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup (1 stick) butter or margarine, softened
2/3 to 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes about 3 cups of icing. For this cake, this is enough to frost it and decorate it on one side with over the top flourishes for blog purposes.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
OK People, You've Had Your Chance.
You know that cereal in the basement you refuse to eat because you don't like it. That cereal that has been there for over 3 years. That granola bar cereal. Well, I made granola bars out of it. Muahahahaha. Um, they're chocolate.
Chewy Granola Bar Granola Bars
from Liz
In a sauce pan, combine corn syrup and brown sugar. Stir constantly while bringing to boil and remove from heat. Stir peanut butter and vanilla into the sugar and corn syrup mixture. Mix until smooth. Pour mixture over the dry ingredients and mix well.
Use oiled/buttered hands to press the mix into the dish. Cool and cut into bars. (I find it easier to cut while still warm). Wrap bars individually and seal in an airtight container to make them easy to pack.
These are very flexible. You can add 1/2 c. raisins or any other dried fruit. Omit the chocolate chips if you don't like chocolate.
Chewy Granola Bar Granola Bars
from Liz
2 C. oatmeal (quick or old-fashioned)
2 1/2 C. any cereal you want to get rid of (I am using Granola Bar cereal, hence the name.)
1/2 C chocolate chips (I used mini. These will melt when you add the warm syrup. Add after you have mixed the syrup with the dry ingredients if you don't want them to melt. Good luck with that.)
1/2 C chopped nuts (optional)
1/2 C light corn syrup
1/2 C packed brown sugar
1/2 C packed brown sugar
1/2 C creamy peanut butter
2 tsp pure vanilla
Spray 9X13 dish with non-stick spray. Use an 8x8 pan if you want thick bars. Combine dry ingredients in a large bowl.
In a sauce pan, combine corn syrup and brown sugar. Stir constantly while bringing to boil and remove from heat. Stir peanut butter and vanilla into the sugar and corn syrup mixture. Mix until smooth. Pour mixture over the dry ingredients and mix well.
Use oiled/buttered hands to press the mix into the dish. Cool and cut into bars. (I find it easier to cut while still warm). Wrap bars individually and seal in an airtight container to make them easy to pack.
These are very flexible. You can add 1/2 c. raisins or any other dried fruit. Omit the chocolate chips if you don't like chocolate.
A Perfect Match
Cheese pepper rolls that are too hot. Old marinated sun-dried tomatoes.
Goat Cheese and Sun Dried Tomato Sandwich
1/4 cup cream
1/2 cup diced sun dried tomatoes
Pinch salt
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes and salt. Spoon onto cheese and pepper rolls (purchased at Sam's Club). Makes 4-6 sandwiches.
Since my tomatoes are well marinated (read old) in spices I only use 1/3 c. dried tomatoes.
Goat Cheese and Sun Dried Tomato Sandwich
1/4 cup cream
1/2 cup diced sun dried tomatoes
Pinch salt
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes and salt. Spoon onto cheese and pepper rolls (purchased at Sam's Club). Makes 4-6 sandwiches.
Since my tomatoes are well marinated (read old) in spices I only use 1/3 c. dried tomatoes.
Burnt Caramel Sea Salt Dark Chocolate Coins
Long name. Easy recipe. Divine taste.
The Chocolate.
Today I used the 58%. Why? Um, because I forgot that for this recipe I am suppose to use the 72%.
The salt.
So good.
The Recipe
Burnt Caramel Sea Salt Dark Chocolate Coins
from foodwishes.blogspot.com
Makes 20-24 coins
6 oz. dark chocolate, broken in pieces
1 T. sea salt
1/4 cold heavy cream
sea salt
cocoa for dusting (optional)
Place broken chocolate in a heat proof bowl. Partially fill a sauce pan with water and heat to simmering. Turn off the heat source. Place bowl with chocolate on top of the pan. This hot water bath will gently soften the chocolate.
In the meantime, make the burnt caramel.
Place 1 T. of sugar in a small dry pan. Heat the sugar on medium low until it is melted. Don't stir but tilt the pan to spread the melting sugar. Keep heating until the sugar is brown, but not black. When it is bubbling, slowly pour in the cold cream. Keep heating until the sugar in melted into the cream. As soon as the sugar is melted into the cream, turn off the heat. Gently stir.
Pour the sugar mixture into the chocolate and mix well. Then working quickly, drop the chocolate by teaspoonfuls onto a silicone baking mat (or wax paper) placed on a baking sheet. Top with a few grains of sea salt.
Stretch plastic wrap over all the chocolate drops. Lightly press another baking pan on top of the chocolate to flattened them out. Chill until firm. Dust with cocoa if desired. Place cocoa in a plastic bag and add coins. Gently shake.
For a great step-by-step video go here. Much better than my instructions.
The Chocolate.
Today I used the 58%. Why? Um, because I forgot that for this recipe I am suppose to use the 72%.
The salt.
So good.
The Recipe
Burnt Caramel Sea Salt Dark Chocolate Coins
from foodwishes.blogspot.com
Makes 20-24 coins
6 oz. dark chocolate, broken in pieces
1 T. sea salt
1/4 cold heavy cream
sea salt
cocoa for dusting (optional)
Place broken chocolate in a heat proof bowl. Partially fill a sauce pan with water and heat to simmering. Turn off the heat source. Place bowl with chocolate on top of the pan. This hot water bath will gently soften the chocolate.
In the meantime, make the burnt caramel.
Place 1 T. of sugar in a small dry pan. Heat the sugar on medium low until it is melted. Don't stir but tilt the pan to spread the melting sugar. Keep heating until the sugar is brown, but not black. When it is bubbling, slowly pour in the cold cream. Keep heating until the sugar in melted into the cream. As soon as the sugar is melted into the cream, turn off the heat. Gently stir.
Pour the sugar mixture into the chocolate and mix well. Then working quickly, drop the chocolate by teaspoonfuls onto a silicone baking mat (or wax paper) placed on a baking sheet. Top with a few grains of sea salt.
Stretch plastic wrap over all the chocolate drops. Lightly press another baking pan on top of the chocolate to flattened them out. Chill until firm. Dust with cocoa if desired. Place cocoa in a plastic bag and add coins. Gently shake.
For a great step-by-step video go here. Much better than my instructions.
Subscribe to:
Posts (Atom)
Posts
