These are so quick and easy - perfect for showers and pitch-ins! I found a recipe but changed it. :)
1 c. crushed vanilla wafers
2 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
2 eggs
1 tsp. lemon zest
1 teaspoon vanilla extract
Fresh fruit - strawberries, kiwis, blueberries, whatever you like tossed with a little sugar and citrus juice
Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners.
Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with fruit just before serving. Garnish with whip cream.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, April 15, 2009
Lemon Cream Cupcakes
This is from allrecipes.com but adjusted for us. :) These are even better frosted with a lemon cream cheese frosting.
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 tsp. lemon extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream or plain yogurt
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 tsp. lemon extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream or plain yogurt
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Carrot Cupcakes
I found this cake recipe on allrecipes.com and altered for our tasted and then I made them into cupcakes. Toasting the pecans and coconut would enhance the flavor even more!
3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.
Cool completely and frost with cream cheese frosting. Garnish with a whole or chopped pecans and or toasted coconut.
3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.
Cool completely and frost with cream cheese frosting. Garnish with a whole or chopped pecans and or toasted coconut.
Caramel Corn
This is an AMAZING caramel corn recipe - from allrecipes.com. We prefer it without nuts.
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Thursday, April 9, 2009
Tiramisu
From foodnetwork and Gourmet magazine.
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
Finishing
Cocoa powder for dusting the surface
Directions
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.There you have it! Enjoy!
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
Finishing
Cocoa powder for dusting the surface
Directions
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.There you have it! Enjoy!
Ladyfingers
Adapted from allrecipes.com
4 eggs, separated
2/3 cup white sugar
1 tsp. vanilla extract
7/8 cup all-purpose flour
Directions
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks, vanilla extract and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
4 eggs, separated
2/3 cup white sugar
1 tsp. vanilla extract
7/8 cup all-purpose flour
Directions
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks, vanilla extract and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Sunday, December 21, 2008
Butter Pecan Fudge
This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in the refrigerator. Makes 1-1/4 pounds.
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in the refrigerator. Makes 1-1/4 pounds.
Double Chocolate Fudge
This is my version of another recipe. It makes SO much - great for giving as gifts. I often cut the amount of nuts in half and only add them to half the mixture so I have with and without nuts.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
Sugar Cookies (Best Ever!)
We've been making this recipe for as long as I can remember!
1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
3 Tb. cream or milk
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
Cream butter and sugar. Add egg, cream and vanilla and mix until blended. Add dry ingredients. Divide into 3 or 4 rounds and roll out. Cut with seasonal cookie cutters. Bake at 400 degrees for 5-8 min. until barely golden. Ice with your favorite frosting and top with sprinkles. Make 5-6 dozen.
Sunday, November 30, 2008
Scones
2 3/4 c. - 3 c. flour
3/4 c. granulated sugar
1 c. buttermilk (or sour milk)
1/4 c. oil or butter
3/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. dried currants, raisins, or cranberries
Combine dry ingredients and fruit together and wet ingredients separately. Add together. Drop by Tb. on lightly greased cookie sheet. Bake at 375 degrees fr 12 -15 min.
3/4 c. granulated sugar
1 c. buttermilk (or sour milk)
1/4 c. oil or butter
3/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. dried currants, raisins, or cranberries
Combine dry ingredients and fruit together and wet ingredients separately. Add together. Drop by Tb. on lightly greased cookie sheet. Bake at 375 degrees fr 12 -15 min.
Saturday, November 22, 2008
Cherry Pie (double crust)
1 c. sugar
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter
Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter
Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.
Blueberry-Raspberry Pie (double crust)
1 c. sugar
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter
Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter
Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.
Sunday, November 2, 2008
Muddy Buddies (or Puppy Chow)
9 c. Chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar
Melt chocolate chips, peanut butter, and butter on high in the microwave for 1 - 1 1/2 minutes. Pour over cereal in a ziploc bag and toss to coat. Add powdered sugar and toss again. Spread on wax paper to cool.
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar
Melt chocolate chips, peanut butter, and butter on high in the microwave for 1 - 1 1/2 minutes. Pour over cereal in a ziploc bag and toss to coat. Add powdered sugar and toss again. Spread on wax paper to cool.
Banana Salad
This is my great-grandmother's recipe. I treasure the handwritten copy of this recipe in my collection! It is amazing!
2 egg yolks
6 Tb. sugar
2 Tb. flour
pinch of salt
1 c. milk
2 Tb. vinegar
2 Tb. butter
1 pkg. dream whip
Bananas, sliced
Peanuts, chopped
Beat egg yolks. Add sugar, vinegar, salt, flour, and milk. Cook until thick. Add butter. Let cool. Add dream whip. Slice bananas. Put layer of banana, layer of dressing, layer of peanuts, until all are gone. Sprinkle chopped nuts on top.
2 egg yolks
6 Tb. sugar
2 Tb. flour
pinch of salt
1 c. milk
2 Tb. vinegar
2 Tb. butter
1 pkg. dream whip
Bananas, sliced
Peanuts, chopped
Beat egg yolks. Add sugar, vinegar, salt, flour, and milk. Cook until thick. Add butter. Let cool. Add dream whip. Slice bananas. Put layer of banana, layer of dressing, layer of peanuts, until all are gone. Sprinkle chopped nuts on top.
Sunday, August 10, 2008
Easy Chocolate Fondue
2 c. (1 pint) heavy cream
1 - 12 oz. package milk chocolate chips
1 - 12 oz. package semi-sweet (or dark) chocolate chips
Liqueor or Vanilla Extract (opt.) - I opted without this week and it was great!
In a double boiler, start to warm the cream. Keep water in underneath pan at a gentle rolling boil. Add all the chocolate and stir until melted and creamy. Transfer to a fondue pot to keep warm and serve with an assortment of fruit, cookies, and cakes. Enjoy!
1 - 12 oz. package milk chocolate chips
1 - 12 oz. package semi-sweet (or dark) chocolate chips
Liqueor or Vanilla Extract (opt.) - I opted without this week and it was great!
In a double boiler, start to warm the cream. Keep water in underneath pan at a gentle rolling boil. Add all the chocolate and stir until melted and creamy. Transfer to a fondue pot to keep warm and serve with an assortment of fruit, cookies, and cakes. Enjoy!
Sunday, June 29, 2008
Triple Chocolate Chip Cookie Pizza
This is a family favorite! I adapted this alot from a Pampered Chef recipe.
1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips
Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.
Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil
Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.
Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.
1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips
Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.
Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil
Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.
Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.
Thursday, May 15, 2008
Chocolate Chip Almond Muesli Cookies
I came up with these cookies to use some ingredients I had on hand (almond butter and muesli). We really liked them!
1 c. butter
1-1/2 c. brown sugar
14 oz. almond butter (could use peanut butter)
1-1/2 tsp. vanilla
2 eggs
2 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
2 c. muesli
12 oz. semi-sweet chocolate chips (white chocolate would be also delicious!)
Preheat the oven to 350 degrees. Cream butter, sugar, almond butter, vanilla, and eggs. Add flour, salt, and baking soda. Stir in the muesli and chocolate chips. Drop by Tablespoonfuls on baking sheet and bake for 12-15 minutes until golden brown on the outside. Cool slightly before removing to cooling rack.
1 c. butter
1-1/2 c. brown sugar
14 oz. almond butter (could use peanut butter)
1-1/2 tsp. vanilla
2 eggs
2 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
2 c. muesli
12 oz. semi-sweet chocolate chips (white chocolate would be also delicious!)
Preheat the oven to 350 degrees. Cream butter, sugar, almond butter, vanilla, and eggs. Add flour, salt, and baking soda. Stir in the muesli and chocolate chips. Drop by Tablespoonfuls on baking sheet and bake for 12-15 minutes until golden brown on the outside. Cool slightly before removing to cooling rack.
Sunday, February 17, 2008
French Silk Pie
This is my BIL's favorite pie. :) This is from allrecipes but I altered it slightly.
2 sticks butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
I top with shaved chocolate (white & dark) and/or fresh whipped cream!
2 sticks butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
I top with shaved chocolate (white & dark) and/or fresh whipped cream!
Friday, February 1, 2008
Mocha Chip Meringues
This appeared in Everyday Food Jan./Feb. 2008
3/4 c. sugar
1 Tb. cornstarch
3 lg. egg whites, room temperature
1/4 tsp. salt
1 tsp. instant espresso powder
3 Tb. unsweetened cocoa powder
1/2 c. semi-sweet chocolate chips (I think mini would be best)
Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line two lg. baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch; set aside. In a large bowl, using an electric mixer, beat egg whites and salt on med. speed until frothy. Beating constantly, add sugar mixture slowly, beat until stiff, glossy peaks form, 6-8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatual, fold in chocolate chips.
Drop batter by level tablespoonfuls onto prepared baking sheets, about 1 in. apart. Bake until crisp, about 40 min. rotating sheets halfway through. Cool completely on sheet, about 20 min. Makes 48
3/4 c. sugar
1 Tb. cornstarch
3 lg. egg whites, room temperature
1/4 tsp. salt
1 tsp. instant espresso powder
3 Tb. unsweetened cocoa powder
1/2 c. semi-sweet chocolate chips (I think mini would be best)
Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line two lg. baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch; set aside. In a large bowl, using an electric mixer, beat egg whites and salt on med. speed until frothy. Beating constantly, add sugar mixture slowly, beat until stiff, glossy peaks form, 6-8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatual, fold in chocolate chips.
Drop batter by level tablespoonfuls onto prepared baking sheets, about 1 in. apart. Bake until crisp, about 40 min. rotating sheets halfway through. Cool completely on sheet, about 20 min. Makes 48
Sunday, January 6, 2008
Fruity Yogurt
Adapted for our taste.
1 c. plain yogurt
1 c. mixed berries
1 Tb. milled or ground flaxseeds
dash of ground ginger
dash of ground cinnamon
dash of vanilla extract
Combine 1st three ingredients in a small bowl. Spoon into parfait glass. Sprinkle with ginger and cinnamon. Chill.
Serves: 1-2
1 c. plain yogurt
1 c. mixed berries
1 Tb. milled or ground flaxseeds
dash of ground ginger
dash of ground cinnamon
dash of vanilla extract
Combine 1st three ingredients in a small bowl. Spoon into parfait glass. Sprinkle with ginger and cinnamon. Chill.
Serves: 1-2
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