Thursday, December 30, 2010
Chocolate Covered Oreos
This is one of those recipes that is as easy as it sounds. Melt chocolate, dip Oreos. I made them tonight for NYE at my sister's tomorrow. I melted white chocolate, dipped the Oreos and then sprinkled red sugar on them. You can use any kind of chocolate, any kind of sandwich cookie and any kind of decoration or no decoration at all. Just be sure your fingers are made of abestos; or you have some patience to wait until the chocolate cools a bit before you dip!
Monday, December 27, 2010
Sea Salt Cashew Brittle
Cashews are probably my favorite nuts...this recipe does not require a candy thermometer. We'll see how it goes.
1 C. sugar
1 C. light corn syrup
1 tbsp. unsalted butter
2 1/2 C. small cashews
2 tsp. baking soda
1 1/2 tsp. coarse sea salt
Line a large rimmed baking sheet with foil; butter foil. Heat sugar, corn syrup and butter in large heavy saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.
Boil without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown. Comtinue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color. Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.
Remove from heat; stir in baking soda (mixture will foam up). Immediately, pour onto baking sheet. Working quickly, spread with metal or silicone spatula as thin as possible. Sprinkle with salt, lightly pressing it into brittle. Cool completely, break into pieces. Store in an airtight container at room temperature.
1 C. sugar
1 C. light corn syrup
1 tbsp. unsalted butter
2 1/2 C. small cashews
2 tsp. baking soda
1 1/2 tsp. coarse sea salt
Line a large rimmed baking sheet with foil; butter foil. Heat sugar, corn syrup and butter in large heavy saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.
Boil without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown. Comtinue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color. Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.
Remove from heat; stir in baking soda (mixture will foam up). Immediately, pour onto baking sheet. Working quickly, spread with metal or silicone spatula as thin as possible. Sprinkle with salt, lightly pressing it into brittle. Cool completely, break into pieces. Store in an airtight container at room temperature.
Whipped Mocha Truffles
OK, this is scary, I think I may be working on a baking plan for Christmas 2011!
1/2 C. heavy whipping cream
10oz. 60% bittersweet chocolate, chopped
1/2 tsp. instant coffee granules or espresso powder
2 tbsp. coffee flavored liqueur
1/4 C. unsweetened cocoa or powdered sugar
Bring cream to a boil in a large saucepan over medium heat. Remove from heat; stir in chocolate and coffee granules. Let stand 1 minute; stir gently until melted and smooth. Whisk in liqueur. Pour into medium bowl.
Refrigerate 15 to 30 minutes or until cool and thickened to soft spreadable consistency, whisking occasionally. The chocolate mixture will set up quickly so keep an eye on it.
Beat cooled chocolate mixture at medium speed 30 seconds or until a shade lighter and fluffy. (Do not overbeat.)
Place cocoa in a small shallow bowl. With cocoa dusted hands, pinch off walnut size pieces of chocolate mixture; roll into rough balls or nuggests. Roll, a few at a time in cocoa to coat. Refrigerate until firm.
1/2 C. heavy whipping cream
10oz. 60% bittersweet chocolate, chopped
1/2 tsp. instant coffee granules or espresso powder
2 tbsp. coffee flavored liqueur
1/4 C. unsweetened cocoa or powdered sugar
Bring cream to a boil in a large saucepan over medium heat. Remove from heat; stir in chocolate and coffee granules. Let stand 1 minute; stir gently until melted and smooth. Whisk in liqueur. Pour into medium bowl.
Refrigerate 15 to 30 minutes or until cool and thickened to soft spreadable consistency, whisking occasionally. The chocolate mixture will set up quickly so keep an eye on it.
Beat cooled chocolate mixture at medium speed 30 seconds or until a shade lighter and fluffy. (Do not overbeat.)
Place cocoa in a small shallow bowl. With cocoa dusted hands, pinch off walnut size pieces of chocolate mixture; roll into rough balls or nuggests. Roll, a few at a time in cocoa to coat. Refrigerate until firm.
Wednesday, December 15, 2010
Slow Cooked Pork Tacos
Woohoo! Another recipe to use the pork roasts that are piling up here at the house. I am guessing this is something the kids would eat too. We'll try it a few times before summer and tweak it if needed.
1 boneless pork roast, cut into 1 inch pieces
1 1/2 C salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 C. chopped dried apricots
2 tbsp. lime juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Dash hot pepper sauce
10 flour tortillas, warmed
Sour cream, green onions, avocado, shredded cheese, lettuce, and chopped tomatoes make great add-ons.
Combine the first 11 ingredients and put them in a slow cooker. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred port with 2 forks. Place about a 1/2 C. pork mixture down the center of a tortilla. Serve with toppings, if desired.
1 boneless pork roast, cut into 1 inch pieces
1 1/2 C salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 C. chopped dried apricots
2 tbsp. lime juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Dash hot pepper sauce
10 flour tortillas, warmed
Sour cream, green onions, avocado, shredded cheese, lettuce, and chopped tomatoes make great add-ons.
Combine the first 11 ingredients and put them in a slow cooker. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred port with 2 forks. Place about a 1/2 C. pork mixture down the center of a tortilla. Serve with toppings, if desired.
Dill Potato Wedges
20oz. red potato wedges
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. olive oil
2 tbsp. Parmesan cheese
1 tsp. fresh dill or 1/4 tsp. dried dill weed
In a large skillet, cook the potato wedges, salt and pepper in oil over medium heat for 10-15 minutes or until golden brown, stirring occasionally. Remove from the heat, stir in cheese and dill.
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. olive oil
2 tbsp. Parmesan cheese
1 tsp. fresh dill or 1/4 tsp. dried dill weed
In a large skillet, cook the potato wedges, salt and pepper in oil over medium heat for 10-15 minutes or until golden brown, stirring occasionally. Remove from the heat, stir in cheese and dill.
Greek Chicken Dinner
Oompa! One of our favorite spice blends from Penzeys is Greek Seasoning. Here is a recipe I am going to adapt to use it. I am going to switch out the chicken thighs the recipe calls for and add chicken breasts. I am a white meat snob. LOL
7 medium red potatoes, cut into 1 inch cubes
6 boneless skinless chicken breasts
1/2 C. sun dried tomato salad dressing
2 tsp. Greek seasoning
1 tsp. dried basil
1/2 C. crumbled feta cheese
In a large bowl, combine the first five ingredients. Transfer to a 13X9 inch pan baking dish coated with cooking spray.
Cover and bake at 400 degrees for 40 minutes. Sprinkle with cheese. Bake, uncovered 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
7 medium red potatoes, cut into 1 inch cubes
6 boneless skinless chicken breasts
1/2 C. sun dried tomato salad dressing
2 tsp. Greek seasoning
1 tsp. dried basil
1/2 C. crumbled feta cheese
In a large bowl, combine the first five ingredients. Transfer to a 13X9 inch pan baking dish coated with cooking spray.
Cover and bake at 400 degrees for 40 minutes. Sprinkle with cheese. Bake, uncovered 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
Wednesday, December 8, 2010
Double Chocolate Peppermint Crunch Cookies
OK, let's be honest, you had me at double chocolate. I found this recipe in Bon Appetit and while most recipes found there are a little "busy" (read 7 gazillion ingredients) this one looks fairly approachable. I am going to give it a whirl for Christmas.
2 1/2 C. bittersweet chocolate chips (do not exceed 61% cacao) divided
1 1/2 C. flour
1/4 C. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. instant expresso powder
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, softened
1 C. sugar
1 tsp. vanilla
1 tsp. peppermint extract
2 large eggs
4 candy canes, coarsely crushed
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Stir 2 C. chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 C. melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter in a large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 C. chocolate chips. Measure 1 level tablespoonful dough; roll between palms to form a bowl. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tested inserted in center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
Rewarm reserved 2/3 C. chocolate over small saucepan of simmering water. Using a fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over cookies. Chill just until chocolate sets. Can be made up to 3 weeks ahead and frozen.
2 1/2 C. bittersweet chocolate chips (do not exceed 61% cacao) divided
1 1/2 C. flour
1/4 C. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. instant expresso powder
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, softened
1 C. sugar
1 tsp. vanilla
1 tsp. peppermint extract
2 large eggs
4 candy canes, coarsely crushed
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Stir 2 C. chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 C. melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter in a large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 C. chocolate chips. Measure 1 level tablespoonful dough; roll between palms to form a bowl. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tested inserted in center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
Rewarm reserved 2/3 C. chocolate over small saucepan of simmering water. Using a fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over cookies. Chill just until chocolate sets. Can be made up to 3 weeks ahead and frozen.
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