Recipes don't get much easier than this! The swirls are very pretty and the recipe makes a lot of goodies.
Ingredients:
- 1 lb white candy coating (almond bark)
- 1 1/2 cups creamy peanut butter
- 2 cups (12 oz) semisweet chocolate chips
Directions:
Line a cookie sheet with waxed paper.
In the microwave or on the stove top, melt the candy coating; stir until smooth, then stir in the peanut butter. Spread thinly onto the prepared cookie sheet.
In the microwave or stove top, melt the chocolate chips; stir until smooth.
Drizzle the chocolate over the candy coating mixture. Cut through with a knife to swirl the chocolate.
Chill until firm, then break into pieces. Store in an airtight container in the refrigerator.
Thursday, December 19, 2013
Tuesday, December 3, 2013
Sour Cream Cornbread
Easy to throw together and has a nice consistency. Becky likes it.
Ingredients:
- 1 cup flour (can sub 1/2 c corn flour and 1/2 c brown rice flour)
- 1 cup yellow cornmeal
- 1/4 cup sugar (or sub some honey but add it to wet mixture)
- 2 teaspoons baking powder
-1 teaspoon baking soda
- 1.5 teaspoon dried rosemary
- 1/2 teaspoon salt
- 2 eggs
- 1 cup (8 oz) sour cream (can sub plain yogurt)
- 1/2 cup half and half (milk is ok, I've used lactose free milk)
- 1/4 cup butter, melted (don't sub oil)
- 1 cup thawed frozen corn (optional but we like it-don't put on Emily's side)
Directions:
Preheat oven to 400 degrees. Grease an 8x8" square baking pan.
Combine the dry ingredients in a medium bowl. Combine the remaining ingredients in a second bowl, then add the moist ingredients to the dry ingredients and mix just until combined. Stir in the thawed corn, if desired.
Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey. (Try 375 for 30 minutes w/ gf flour. Top has been brown while middle inside uncooked at 25 minutes).
Saturday, November 30, 2013
Chocolate Truffle Torte
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.
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.
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.
Saturday, October 19, 2013
Caramel Apple Cheesecake
Allow about 3 hours of hands-on prep and cooking time to make this cheesecake, but it is worth it! Enjoy a graham cracker crust, two layers of sweet caramel, and a lightly spiced and not-too-dense cream cheese center filled with fresh apples.
Ingredients:
- 1 1/2 cups graham cracker crumbs (about 10-12 whole crackers) -- either cinnamon or honey
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 package (14 oz) caramels
- 2/3 cup evaporated milk (5 oz can)
- 1/4 cup chopped pecans
- 2 packages (8 oz each) cream cheese, softened
- 1 tablespoon flour
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1 1/2 cups chopped peeled apples (about 1/2" pieces)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour
- 1/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Grease a 9-inch springform pan. Place the pan on a double-thickness of heavy-duty aluminum foil. Securely wrap foil around pan.
In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a heavy saucepan over medium-low heat, stir the caramels and evaporated milk until melted and smooth. Pour 1 cup of melted caramel over the cooled crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
In a large bowl, beat the cream cheese, 1 tablespoon flour, and 1/2 cup sugar until smooth. Add eggs; beat on low speed just until combined.
Combine the chopped apples, cinnamon, and 1 tablespoon flour. Fold into the cream cheese mixture. Pour mixture into crust.
Place a large baking pan in the preheated oven (we used a large round pizza pan). Place the springform pan inside the baking pan, then add 1 inch of hot water to the baking pan. Bake for 40 minutes.
Reheat reserved caramel mixture if necessary; gentle spoon over cheesecake. Sprinkle with remaining 1/4 cup pecans.
Bake 10-15 minutes longer, or until center is just set. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool at room temperature for 1 hour longer then refrigerate overnight.
Ingredients:
- 1 1/2 cups graham cracker crumbs (about 10-12 whole crackers) -- either cinnamon or honey
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 package (14 oz) caramels
- 2/3 cup evaporated milk (5 oz can)
- 1/4 cup chopped pecans
- 2 packages (8 oz each) cream cheese, softened
- 1 tablespoon flour
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1 1/2 cups chopped peeled apples (about 1/2" pieces)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour
- 1/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Grease a 9-inch springform pan. Place the pan on a double-thickness of heavy-duty aluminum foil. Securely wrap foil around pan.
In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a heavy saucepan over medium-low heat, stir the caramels and evaporated milk until melted and smooth. Pour 1 cup of melted caramel over the cooled crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
In a large bowl, beat the cream cheese, 1 tablespoon flour, and 1/2 cup sugar until smooth. Add eggs; beat on low speed just until combined.
Combine the chopped apples, cinnamon, and 1 tablespoon flour. Fold into the cream cheese mixture. Pour mixture into crust.
Place a large baking pan in the preheated oven (we used a large round pizza pan). Place the springform pan inside the baking pan, then add 1 inch of hot water to the baking pan. Bake for 40 minutes.
Reheat reserved caramel mixture if necessary; gentle spoon over cheesecake. Sprinkle with remaining 1/4 cup pecans.
Bake 10-15 minutes longer, or until center is just set. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool at room temperature for 1 hour longer then refrigerate overnight.
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