This recipe does not require too much hands-on time and yields a tasty, rich dessert.
Ingredients:
- 1 1/3 cups semisweet chocolate chips
- 3/4 cup butter, cubed
- 3/4 cup ground pecans
- 1/4 cup flour
- 6 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 2 oz white baking chocolate, melted (optional)
Directions:
Preheat oven to 350 degrees. Line the bottom of a 9" springform pan with parchment paper, then grease the paper.
In a small saucepan, melt the chocolate chips and butter; stir until smooth. Cool slightly.
In a small bowl, combine the ground pecans and flour.
In a large bowl, beat the eggs until frothy. Gradually add the sugar, beating for 4-5 minutes or until the mixture triples in volume. Gradually beat in the chocolate mixture and vanilla. Fold in the pecan mixture. Transfer to prepared pan.
Bake for 30-35 minutes or until cake springs back lightly when touched (top may crack). Cool on a wire rack for 15 minutes. Run a knife around the sides of the pan to loosen. If desired, remove the sides and bottom of the pan and transfer the cake onto a wire rack. Cool completely.
For ganache, place the chocolate chips in a small bowl. In a small saucepan, bring heavy cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Pour ganache over cake and quickly spread to edges. If desired, use melted white chocolate in a plastic bag to pipe patterns over the top of the ganache.
Refrigerate until set, at least 30 minutes.
Saturday, November 30, 2013
Cheese-Filled Garlic Rolls
These are easy to make using a loaf of frozen bread dough, with the fun surprise of melted cheese in the middle.
Ingredients:
- 1 loaf (1 lb) frozen bread dough, thawed
- 3 pieces of mozzarella string cheese, each cut into 6 pieces for a total of 18 chunks of cheese
- 3 tablespoons butter, melted
- 2 teaspoons minced fresh parsley (or equivalent dried)
- 1 garlic clove, minced (or equivalent dried)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons shredded Parmesan cheese
Directions:
Divided dough into 18 portions. Shape each portion around a piece of a piece of cheese to cover completely; pinch edges to seal.
Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350 degrees. In a small bowl, mix the melted butter, parsley, garlic, Italian seasoning, and pepper flakes. Brush over rolls; sprinkle with Parmesan cheese.
Bake 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pans.
Ingredients:
- 1 loaf (1 lb) frozen bread dough, thawed
- 3 pieces of mozzarella string cheese, each cut into 6 pieces for a total of 18 chunks of cheese
- 3 tablespoons butter, melted
- 2 teaspoons minced fresh parsley (or equivalent dried)
- 1 garlic clove, minced (or equivalent dried)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons shredded Parmesan cheese
Directions:
Divided dough into 18 portions. Shape each portion around a piece of a piece of cheese to cover completely; pinch edges to seal.
Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350 degrees. In a small bowl, mix the melted butter, parsley, garlic, Italian seasoning, and pepper flakes. Brush over rolls; sprinkle with Parmesan cheese.
Bake 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pans.
Carrots and Snap Peas
Lightly seasoned with sugar and cumin, this recipe uses fresh vegetables with great flavor and color.
Ingredients:
- 16 oz carrots, sliced
- 3 tablespoons butter
- 2 tablespoons chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz sugar snap peas
- 1/8 to 1/4 teaspoon ground cumin
Directions:
In a large skillet, sauté carrots in butter for 2 minutes.
Add the chicken broth, sugar, salt, and pepper. Cook for 2-5 minutes, uncovered, or until carrots are crisp-tender.
Add peas and cumin. Cook while stirring for 2-3 minutes longer, or until peas are crisp-tender.
Ingredients:
- 16 oz carrots, sliced
- 3 tablespoons butter
- 2 tablespoons chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz sugar snap peas
- 1/8 to 1/4 teaspoon ground cumin
Directions:
In a large skillet, sauté carrots in butter for 2 minutes.
Add the chicken broth, sugar, salt, and pepper. Cook for 2-5 minutes, uncovered, or until carrots are crisp-tender.
Add peas and cumin. Cook while stirring for 2-3 minutes longer, or until peas are crisp-tender.
Cranberry Swirl Bread
If you have a lot of time and patience, this bread turns out great -- but don't forget to allow time to let it rise twice!
Ingredients:
- 1/3 cup sugar
- 1 package (1/4 oz) active dry yeast
- 1/2 teaspoon salt
- 1 cup flour
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter, cubed
- 2 to 2 1/2 cups flour
- 1 cup chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon cold butter
- 1 tablespoon butter, melted
Directions:
In a large bowl, mix 1/3 cup sugar, yeast, salt, and 1 cup flour. In a small saucepan, heat 1/2 cup water, milk, and 1/3 cup butter until butter is melted, then let cool to 120-130 degrees. Add the melted butter mixture to the dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine the cranberries, brown sugar, and 1/4 cup water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat. Stir in butter, lemon juice, and walnuts. Let cool.
Punch dough down. Turn onto a lightly floured surface. Roll into a 10x20" rectangle. Spread cranberry filling to within 1/2" of the edges. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Transfer to a greased 9x5" loaf pan, arranging in zigzag fashion to fit.
In a small bowl, combine the 2 Tbsp flour and 2 Tbsp sugar; cut in 1 Tbsp cold butter until crumbly. Brush 1 Tbsp melted butter over dough; sprinkle with crumb mixture. Cover with a towel and let rise in a warm place until doubled, about 40 minutes.
Bake at 350 degrees for 40-45 minutes or until golden brown. Carefully remove loaf from pan to cool on a wire rack.
Ingredients:
- 1/3 cup sugar
- 1 package (1/4 oz) active dry yeast
- 1/2 teaspoon salt
- 1 cup flour
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter, cubed
- 2 to 2 1/2 cups flour
- 1 cup chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon cold butter
- 1 tablespoon butter, melted
Directions:
In a large bowl, mix 1/3 cup sugar, yeast, salt, and 1 cup flour. In a small saucepan, heat 1/2 cup water, milk, and 1/3 cup butter until butter is melted, then let cool to 120-130 degrees. Add the melted butter mixture to the dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine the cranberries, brown sugar, and 1/4 cup water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat. Stir in butter, lemon juice, and walnuts. Let cool.
Punch dough down. Turn onto a lightly floured surface. Roll into a 10x20" rectangle. Spread cranberry filling to within 1/2" of the edges. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Transfer to a greased 9x5" loaf pan, arranging in zigzag fashion to fit.
In a small bowl, combine the 2 Tbsp flour and 2 Tbsp sugar; cut in 1 Tbsp cold butter until crumbly. Brush 1 Tbsp melted butter over dough; sprinkle with crumb mixture. Cover with a towel and let rise in a warm place until doubled, about 40 minutes.
Bake at 350 degrees for 40-45 minutes or until golden brown. Carefully remove loaf from pan to cool on a wire rack.
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