{6 notes}
Queso Blanco Dip (White Cheese Dip) 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes 1/4 cup diced green chiles 2 pickled jalapenos, chopped 1 ounce pickled jalapeno juice 2/3 cup whole milk 1/2 cup cold water pinch of cumin (optional) Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. *Recipe Note: White American cheese is found at most deli counters in your local grocery store. *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot. (via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

Queso Blanco Dip (White Cheese Dip)

  • 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
  • 1/4 cup diced green chiles
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

(via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

{7 notes}
Greek Quesadillas  Notes: Feel free to use whatever quantities desired of the ingredients below, and substitute or omit ingredients according to your own preferences! Ingredients 8 whole wheat tortillas  Fresh spinach (about 2 cups)  One red onion  Jarred red peppers or sundried tomatoes  Black olives  Mozzarella cheese, shredded (a handful or so per serving)  Feta cheese (a few tablespoons per serving)  Oregano (dried or fresh)  Red pepper flakes (optional) Instructions: Chiffonade the spinach. Thinly slice the red onion, red peppers, and black olives. On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, black olives, mozzarella, feta, oregano, and red pepper flakes (if using). Be careful not to overload. Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side). Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven. (via Greek Quesadillas | a Couple Cooks)

Greek Quesadillas 

Notes: Feel free to use whatever quantities desired of the ingredients below, and substitute or omit ingredients according to your own preferences!

Ingredients

  • 8 whole wheat tortillas 
  • Fresh spinach (about 2 cups) 
  • One red onion 
  • Jarred red peppers or sundried tomatoes 
  • Black olives 
  • Mozzarella cheese, shredded (a handful or so per serving) 
  • Feta cheese (a few tablespoons per serving) 
  • Oregano (dried or fresh) 
  • Red pepper flakes (optional)

Instructions:

  • Chiffonade the spinach. Thinly slice the red onion, red peppers, and black olives.
  • On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, black olives, mozzarella, feta, oregano, and red pepper flakes (if using). Be careful not to overload.
  • Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).
  • Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

(via Greek Quesadillas | a Couple Cooks)

{8 notes}
Artisan Bread Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François 1 1/2 tablespoons yeast 1 1/2 tablespoons salt coarse salt (kosher or sea salt) 3 cups water 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results). Cornmeal 1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use. 2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched. 3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf. 4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom. (via Artisan Bread (in Five Minutes) | Foodess.com)

Artisan Bread

Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François

  • 1 1/2 tablespoons yeast
  • 1 1/2 tablespoons salt coarse salt (kosher or sea salt)
  • 3 cups water
  • 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results).
  • Cornmeal

1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

(via Artisan Bread (in Five Minutes) | Foodess.com)

{19 notes}
Cinnamon Sugar Pull-Apart Bread Makes: one 9x5x3-inch loaf For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoons (1 envelope) active dry yeast 1/2 teaspoon salt 2 ounces unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract For the Filling: 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 ounces unsalted butter, melted until browned In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right. Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too. Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea. I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days. (via Cinnamon Sugar Pull-Apart Bread — Joy the Baker)

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

For the Dough:

  • 2 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

For the Filling:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

(via Cinnamon Sugar Pull-Apart Bread — Joy the Baker)

{12 notes}
Addie’s Favorite Peanut Butter Chocolate Chip Cookies 2 1/2 cups flour 1/2 tsp salt 1/2 tsp baking soda 1 cup butter, softened 1 cup peanut butter 1 cup white sugar 1 cup brown sugar, packed 2 eggs 1 (12 oz) bag semi sweet chocolate chips Preheat oven to 375F.  Stir together dry ingredients and set aside. In a large bowl, mix together butter and peanut butter. Add both sugars and cream well. Slowly beat in flour mixture. Fold in chocolate chips. Drop dough from rounded teaspoons onto cookie sheets Bake 10-13 minutes,  Allow cookies o cool on the sheet for 2 minutes. Remove cookies to a cooling rack.  Watch them disappear. (via Addie’s Favorite Peanut Butter Chocolate Chip Cookies | chaos in the kitchen)

Addie’s Favorite Peanut Butter Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 (12 oz) bag semi sweet chocolate chips

Preheat oven to 375F.  Stir together dry ingredients and set aside.

In a large bowl, mix together butter and peanut butter.

Add both sugars and cream well.

Slowly beat in flour mixture.

Fold in chocolate chips.

Drop dough from rounded teaspoons onto cookie sheets

Bake 10-13 minutes,  Allow cookies o cool on the sheet for 2 minutes.

Remove cookies to a cooling rack.  Watch them disappear.

(via Addie’s Favorite Peanut Butter Chocolate Chip Cookies | chaos in the kitchen)

{5 notes}
World Peace Cookie 1 1/4 cups all purpose flour 1/3 cup natural unsweetened cocoa powder 1/2 teaspoon baking soda 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature 2/3 cup (packed) golden brown sugar 1/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch) Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. (via World Peace Cookie Photo at Epicurious.com)

World Peace Cookie

  • 1 1/4 cups all purpose flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)

Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

(via World Peace Cookie Photo at Epicurious.com)

{14 notes}
Gingerbread Cupcakes 2 1/2 cups all-purpose flour 2 tsp. ground ginger 2 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. salt 1/4 cup butter, softened 1/4 cup canola oil 1 cup sugar 1/2 cup dark molasses (not blackstrap) 2 large eggs 2 tsp. baking soda Preheat the oven to 350°F. In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water. Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes, or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes. (via Gingerbread Cupcakes | Family Kitchen)

Gingerbread Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 tsp. ground ginger
  • 2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. salt
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup dark molasses (not blackstrap)
  • 2 large eggs
  • 2 tsp. baking soda

Preheat the oven to 350°F. In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water.

Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes, or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes.

(via Gingerbread Cupcakes | Family Kitchen)

{23 notes}
Ingredients Ginger Whipped Cream 1 1/2 cups semisweet chocolate morsels 1 (16-oz.) package light brown sugar 1/2 cup butter, softened 3 large eggs 2 cups all-purpose flour 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon freshly ground nutmeg 1 (8-oz.) container sour cream 1 cup hot water 1/2 cup molasses 1 teaspoon baking soda 2 teaspoons vanilla extract Silky Ganache 1 cup toffee bits Garnishes: Gingerbread Snowflake Cookies Fresh cranberries Fresh mint Preparation 1. preheat oven to 350°. prepare ginger Whipped cream as directed in Step 1 of recipe (through chilling). 2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. 3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. 4. Sift together flour and next 5 ingredients. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). 6. Meanwhile, prepare Silky ganache. place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. cover and chill 2 to 8 hours. 7. Finish preparing ginger Whipped cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. garnish, if desired. Note: The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Lynn Brown; Centennial, Colorado, Southern Living  DECEMBER 2011 (via Chocolate-Gingerbread-Toffee Cake Recipe | MyRecipes.com)

Ingredients

  • Ginger Whipped Cream
  • 1 1/2 cups semisweet chocolate morsels
  • 1 (16-oz.) package light brown sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground nutmeg
  • 1 (8-oz.) container sour cream
  • 1 cup hot water
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • Silky Ganache
  • 1 cup toffee bits

Garnishes:

Preparation

1. preheat oven to 350°. prepare ginger Whipped cream as directed in Step 1 of recipe (through chilling).

2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

4. Sift together flour and next 5 ingredients. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans.

5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6. Meanwhile, prepare Silky ganache. place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. cover and chill 2 to 8 hours.

7. Finish preparing ginger Whipped cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. garnish, if desired.

Note:

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Lynn Brown; Centennial, Colorado, Southern Living 

DECEMBER 2011

(via Chocolate-Gingerbread-Toffee Cake Recipe | MyRecipes.com)

{45 notes}
Pancetta Sage Stuffing Muffins 6 1/2 cups of white bread, cubed (about 1 loaf) 1/2 pound pancetta, diced 1 cup yellow onion, diced (about 1 medium yellow onion) 3 celery stalks, thinly sliced 1 leek, cleaned and thinly sliced 5 large fresh sage leaves, chopped 3 sprigs of fresh thyme 1/2 tablespoon salt* (See note below about salt) 1/2 teaspoon freshly ground pepper 1 cup low-sodium chicken stock 2 eggs, lightly beaten Preheat the oven to 300 degrees F. 1. Thoroughly butter the muffin tin and set aside. 2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside. 3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant. *Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously.  4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more. 5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart. 6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm. Recipe inspired by Michael Symon in this month’s Food & Wine Yields 12 Stuffing “Muffins” (via Pancetta and Sage Stuffing Muffins)

Pancetta Sage Stuffing Muffins

  • 6 1/2 cups of white bread, cubed (about 1 loaf)
  • 1/2 pound pancetta, diced
  • 1 cup yellow onion, diced (about 1 medium yellow onion)
  • 3 celery stalks, thinly sliced
  • 1 leek, cleaned and thinly sliced
  • 5 large fresh sage leaves, chopped
  • 3 sprigs of fresh thyme
  • 1/2 tablespoon salt* (See note below about salt)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup low-sodium chicken stock
  • 2 eggs, lightly beaten

Preheat the oven to 300 degrees F.

1. Thoroughly butter the muffin tin and set aside.

2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.

3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant.

*Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously. 

4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more.

5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart.

6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.

Recipe inspired by Michael Symon in this month’s Food & Wine

Yields 12 Stuffing “Muffins”

(via Pancetta and Sage Stuffing Muffins)

{21 notes}

astationaryjew:

Samosas!  The filling is on the left, and the finished product is on the right.  I am not very good at shaping them, but they taste the same no matter how they look, and Joe is excellent at frying them, so.

Here is my translation of the recipe my Hindi professor gave me, plus a whole bunch of personal notes.

The first note is that every single measurement in this recipe is up for discussion, since I never saw my Hindi professor measure anything at all.  He was a great cook, so maybe that is the way to go.

FOR THE FILLING

1.  Peel and boil 2 lbs of potatoes.
2.  Mash the potatoes.
3.  Heat ½ cup of vegetable oil in another pan.
4.  Add 1 tsp cumin, 1 tsp mustard seeds, 2 tsp coriander seeds.
5.  Put in 2 onions and 10 (!) garlic cloves. [I used 5 smallish cloves because 10 is too intense for me.]
6.  Add 5 cloves (regular type).  [I guess ideally these would get taken out of the filling later, since they are not very pleasant to bite into, but I forgot about them, oops!]
7.  After 5 min, add 4 tsp of red chili powder, 3 tsp ground coriander, 1 tsp turmeric.  [My prof’s other comment on the turmeric was that you should put turmeric in “until it looks yellow,” which is maybe not the most helpful of measurements, but if you love turmeric, go wild, I guess.  Also, I did not have chili powder on hand so I used cayenne, which is different and often hotter, so I only did 1 tsp.  I don’t know if I would have put 4 tsp of red chili powder in even if I had had it around, because I had guests coming over and I didn’t want them to hate me forever, but obviously this is a matter of personal taste.]
8.  After some time, add in the mashed potatoes.
9.  Add ½ cup chopped cilantro leaves.
10.  Add 3 tsp amchoor (mango powder).  [You can find amchoor at Indian groceries, but usually I am too lazy for that and just substitute the same amount of lemon juice, because amchoor’s main characteristic is sourness.]
11. Your filling is done!  [The original recipe doesn’t call for salt, but salt is tasty, so add some if you’re into that.]

FOR THE DOUGH

3 cups all-purpose flour
1 tsp salt
2 tsp kalonji [my prof translated it “black cumin” but it has all kinds of names in English—anyway we don’t keep this around but it’s kind of pretty to put something in the dough, so we used normal cumin]
¼ cup shortening
and enough water to hold it together as a dough

Just, you know, mix this together until it looks like dough.  You can be hard on it.  It’s not some touchy pastry dough.

ASSEMBLY

OK, I am not great at this part, so you will sort of have to find your own way here.  You need to roll the dough flat and eventually end up with it cut into semi-circles.  Mine were bigger than my hands, but you don’t know how big my hands are, so you’re just gonna have to wing it.

Once you’ve got semi-circles, put some filling on one half and fold the other half on top of it, then pinch the sides together.  It will be sort of triangular if you did it right.  If not, it’ll still taste fine, I promise.  If your dough is not cooperating, you can use a little water to make the sides hold together.  My prof’s method of assembly involved rolling the dough into a cone-shape and then putting the filling in, but that is way too advanced for me.

FRYING/BAKING

My prof’s original recipe is all health-conscious or whatever, and he suggested putting them on a cookie sheet at baking them at 400ºF for 12-15 minutes, which is easy and doesn’t require much clean-up.  But they will taste way better if you fry them, obviously.

So, heat up an inch or two of vegetable oil and then you just have to keep an eye on them to make sure they get golden-brown and crispy.

This recipe made about 25 samosas for us. That will vary depending on how big you make them, but just be aware that it makes a lot of food.