* 1 cup (2 sticks) plus 2 tablespoons unsalted butter
* 3 ounces chopped unsweetened chocolate
* 1/2 cup plus 1 tablespoon unsweetened cocoa powder
* 2 1/2 cups granulated sugar
* 3 large eggs, at room temperature
* 1 tablespoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.
In a double boiler, or a microwave set on low power, melt the butter and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.
Pour the batter into the prepared pan. Bake until the brownies are slightly overdone (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.
Use that recipe and turn it into a brownie trifle:
* 1 Brownie Cake
* 3 cups heavy cream
* 3 tablespoons instant vanilla pudding mix
* 1 tablespoon confectioners' sugar
* 2 teaspoons pure vanilla extract
* 3/4 cup raspberry jam, divided
* 3 medium bananas, thinly sliced, divided
Directions
Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.
Using an electric mixer, whip the cream, pudding mix, confectioners' sugar, and vanilla until stiff peaks form.
In a large bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.
Monday, March 28, 2011
Sunday, March 27, 2011
Chicken Salad
If you've been looking for a yummy Chicken salad recipe, look no further! This is soooo yummy! I made this for a baby shower. Found the recipe on allrecipes.com under Becky's Chicken Salad.
* 2 1/2 cups diced and chilled, cooked chicken meat
* 1 cup chopped celery
* 1 cup sliced, seedless grapes
* 1/2 cup sliced almonds
* 2 tablespoons chopped fresh parsley
* 1 teaspoon salt
* 1 cup mayonnaise
* 1/4 cup heavy whipping cream
Directions
1. In a medium bowl, whip cream to soft peaks.
2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
I added my own twist on it. I quadrupled the recipe for the baby shower and it made a TON! I added 2 chopped gala apples, 1 lemon zest, 1 lemon juice, half a red onion finely diced, fresh cracked pepper, I had walnuts instead of almonds so I toasted them and chopped them up, I added extra grapes and a little extra chicken. I think next time I will add just a splash of white vinegar to add a little zip. The ingredients I added were for the quadrupled batch so you'd want to skim it down to a single recipe. I ended up with a lot of leftovers because we stuffed croissants with the chicken salad. The next night I boiled some penne noodles and added some of the chicken salad mixture, YUMMY!! I actually liked that better then on croissants, but I'm a huge noodle fan.
* 2 1/2 cups diced and chilled, cooked chicken meat
* 1 cup chopped celery
* 1 cup sliced, seedless grapes
* 1/2 cup sliced almonds
* 2 tablespoons chopped fresh parsley
* 1 teaspoon salt
* 1 cup mayonnaise
* 1/4 cup heavy whipping cream
Directions
1. In a medium bowl, whip cream to soft peaks.
2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
I added my own twist on it. I quadrupled the recipe for the baby shower and it made a TON! I added 2 chopped gala apples, 1 lemon zest, 1 lemon juice, half a red onion finely diced, fresh cracked pepper, I had walnuts instead of almonds so I toasted them and chopped them up, I added extra grapes and a little extra chicken. I think next time I will add just a splash of white vinegar to add a little zip. The ingredients I added were for the quadrupled batch so you'd want to skim it down to a single recipe. I ended up with a lot of leftovers because we stuffed croissants with the chicken salad. The next night I boiled some penne noodles and added some of the chicken salad mixture, YUMMY!! I actually liked that better then on croissants, but I'm a huge noodle fan.
Black Bean Brownies
* Butter, for greasing pan
* 3/4 cup cooked black beans
* 1/2 cup vegetable oil, or olive oil
* 2 eggs
* 1/4 cup unsweetened cocoa powder
* 2/3 cup sugar
* 1 teaspoon instant coffee or espresso
* 1 teaspoon vanilla extract
* 1/2 cup mini chocolate chips, divided
* 1/3 cup flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.
Cook's Note: Place a small cutout or stencil on the brownie before dusting to make a design.
Melissa d'Arabian from Food network
* 3/4 cup cooked black beans
* 1/2 cup vegetable oil, or olive oil
* 2 eggs
* 1/4 cup unsweetened cocoa powder
* 2/3 cup sugar
* 1 teaspoon instant coffee or espresso
* 1 teaspoon vanilla extract
* 1/2 cup mini chocolate chips, divided
* 1/3 cup flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.
Cook's Note: Place a small cutout or stencil on the brownie before dusting to make a design.
Melissa d'Arabian from Food network
Sunday, February 13, 2011
Baked Potato Soup
Baked Potato Soup
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don't have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don't have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Tortelloni Bolognese
ortelloni Bolognese
Classic ingredients and savory fresh herbs combine to create this hearty Bolognese, featuring a slowly simmered red sauce. Serve with freshly grated parmesan cheese over cheese tortelloni.
Bookmark and Share
Print Recipe
Tortelloni Bolognese
Prep Time:
25 minutes
Cook Time:
1 hour, 15 minutes
Serving Size:
Ingredients
4 Tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 tsp fresh rosemary, chopped (1/2 tsp dry)
2 tsp fresh sage, chopped (1/2 tsp dry)
Salt to taste
Pepper to taste
4 lbs Tortelloni
Parmesan cheese, freshly grated
Procedures
1. HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
2. DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
3. TOSS hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.
Classic ingredients and savory fresh herbs combine to create this hearty Bolognese, featuring a slowly simmered red sauce. Serve with freshly grated parmesan cheese over cheese tortelloni.
Bookmark and Share
Print Recipe
Tortelloni Bolognese
Prep Time:
25 minutes
Cook Time:
1 hour, 15 minutes
Serving Size:
Ingredients
4 Tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 tsp fresh rosemary, chopped (1/2 tsp dry)
2 tsp fresh sage, chopped (1/2 tsp dry)
Salt to taste
Pepper to taste
4 lbs Tortelloni
Parmesan cheese, freshly grated
Procedures
1. HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
2. DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
3. TOSS hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.
Olive Garden Alfredo Sauce
www.olivegarden.com
...
Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Procedures
1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.
...
Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Procedures
1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.
Sunday, January 16, 2011
Zucchinni Bruschetta
I grew a lot of basil last year and one of my favorite things to make with it was this zucchinni bruschetta. It's simple, delicious and very healthy.Here's what you do:
- Slice one loaf of french bread and schmear with a little butter (I'm talking a tiny bit) and then season with a little garlic powder. Toast in the oven at 450 degrees for a few minutes.
- Saute' sliced zucchinni (about 2 small, don't use large ones from your neighbors. The skin is too thick and the seeds are enormous!) and about 1 large onion thinly sliced in about 1T olive oil.
- Season with some salt and then top the bread. Then sprinkle with shredded parmesan cheese generously. Toast in the oven until the cheese is melted.
- Slice several tomatoes and chop a handful of basil to top it off.
This is so tasty and even better, it's so quick! This was our dinner last night (pic is from the summer) since I didn't have any fresh basil on hand I used dried when I added the salt.
PS: The half-eaten pasta was really good, too! It was a basil-pinenut chicken pasta...maybe I'll post another time.
Subscribe to:
Posts (Atom)