2 C flour
2/3 C unsweetened cocoa powder
1 t baking soda
1/4 t salt
1 C (2 sticks) butter, softened
1 C white sugar
2/3 C brown sugar
2 eggs
1 t peppermint extract (optional)
6 oz. choc chips
1. Mix flour, cocoa powder, baking soda, and salt in a small bowl.
2. Beat butter and sugars until light and fluffy. Add eggs and peppermint extract. Add flour mixture. Add chocolate.
3. Drop by rounded tablespoons onto a baking sheet. Bake 8-10 minutes at 350 degrees.
Thursday, March 28, 2019
Thursday, January 31, 2019
Candied Acorn Squash
1 medium acorn squash
2 T butter, melted
3 T brown sugar
Dash cinnamon, nutmeg, vanilla, cloves, any other spices
1. Cut squash in half lengthwise and discard seeds. Arrange squash halves cut side down in a baking dish, with an inch of water in the bottom. Bake at 350 degrees for 30-40 minutes depending on size.
2. Melt butter and stir in sugar and spices. Turn squash cut side up and spoon over the butter mixture. Bake another 10-20 minutes until squash is tender.
2 T butter, melted
3 T brown sugar
Dash cinnamon, nutmeg, vanilla, cloves, any other spices
1. Cut squash in half lengthwise and discard seeds. Arrange squash halves cut side down in a baking dish, with an inch of water in the bottom. Bake at 350 degrees for 30-40 minutes depending on size.
2. Melt butter and stir in sugar and spices. Turn squash cut side up and spoon over the butter mixture. Bake another 10-20 minutes until squash is tender.
Crockpot Chicken Wild Rice soup
The texture of this soup was too mushy on first attempt so I'm going to suggest here that we try adding some bigger chunks of carrots towards the end and much less flour/butter roux than the original recipe. Definitely should be served with bread or crackers.
1 c. uncooked wild rice soup
1 lb chicken breasts
1 c. chopped carrots and 1 c. diced celery and onions (mirepoix plus extra carrots)
6 c. chicken broth
1 t. poultry seasoning (used Herbes de Provence; needed more)
1/2 c. butter (try half of this)
3/4 c. flour (try half of this)
2 c. whole milk
a few tablespoons white wine (optional)
up to 2 c. additional milk or water, if needed
1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, 1.5 c. mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 6-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
2. Try adding 1/2 c. chopped carrots about an hour before done. Using a fork or two, shred the chicken. As the rice, carrots, and chicken are about done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
1 c. uncooked wild rice soup
1 lb chicken breasts
1 c. chopped carrots and 1 c. diced celery and onions (mirepoix plus extra carrots)
6 c. chicken broth
1 t. poultry seasoning (used Herbes de Provence; needed more)
1/2 c. butter (try half of this)
3/4 c. flour (try half of this)
2 c. whole milk
a few tablespoons white wine (optional)
up to 2 c. additional milk or water, if needed
1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, 1.5 c. mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 6-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
2. Try adding 1/2 c. chopped carrots about an hour before done. Using a fork or two, shred the chicken. As the rice, carrots, and chicken are about done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
Sunday, January 6, 2019
Hot fudge from KW
2 c (2/3 c.) dark cocoa powder
1 c (1/3 c.) or less? brown sugar (lakanto monkfruit is also pretty good)
2 c (2/3 c.) half and half (I used half heavy cream and half whole milk, 1% milk was too watery-try more hc or look for a ganache recipe)
1-1/1/4 c (1/4-1/3 c.) light corn syrup (or maple syrup is better)
1 c (1/3 c.) butter, cut into pieces (4.5 T was enough for the small batch)
1 1/2 t. (1/2 t.) peppermint extract (optional)
Sift to remove lumps (optional-I kind of like the lumps) or mix cocoa powder and brown sugar then add half and half in a small pot on medium low heat, stirring occasionally. As it begins to warm and dissolve the sugar, add corn syrup and butter. Sitr until butter melts and all is evenly combined.
Once it's hot, remove from heat and stir in peppermint extract, if desired.
1 c (1/3 c.) or less? brown sugar (lakanto monkfruit is also pretty good)
2 c (2/3 c.) half and half (I used half heavy cream and half whole milk, 1% milk was too watery-try more hc or look for a ganache recipe)
1-1/1/4 c (1/4-1/3 c.) light corn syrup (or maple syrup is better)
1 c (1/3 c.) butter, cut into pieces (4.5 T was enough for the small batch)
1 1/2 t. (1/2 t.) peppermint extract (optional)
Sift to remove lumps (optional-I kind of like the lumps) or mix cocoa powder and brown sugar then add half and half in a small pot on medium low heat, stirring occasionally. As it begins to warm and dissolve the sugar, add corn syrup and butter. Sitr until butter melts and all is evenly combined.
Once it's hot, remove from heat and stir in peppermint extract, if desired.
Friday, November 30, 2018
Dark Chocolate Pecan Bars
Great for Thanksgiving! Ooey-gooey.
Ingredients:
- 1 tablespoon butter
- 1 tablespoon cocoa powder
- 1/2 cup butter, softened
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/4 cup packed brown sugar
- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 2 cups pecan halves or pieces
- 1 1/2 cups dark chocolate chips
- 1 cup sweetened flaked coconut
Directions:
Preheat oven to 350F. Grease a 13x9" glass baking pan with 1 tablespoon butter. Sprinkle 1 tablespoon cocoa powder in the pan, tapping the pan so that all buttered surfaces are coated with the cocoa, then shake out any excess cocoa powder.
Use a hand mixer on low speed to beat together the 1/2 cup softened butter, 1 1/2 tablespoons cocoa powder, and 1/2 teaspoon salt. Then gradually add the 1 1/2 cups flour and 1/4 cup brown sugar, until well combined into a coarse crumb texture.
Press the crust into the prepared 13x9" pan. Bake for 12-15 minutes, or until lightly browned.
Meanwhile, beat the eggs in a large bowl. Add the corn syrup, 3/4 cup brown sugar, melted butter, and vanilla to the eggs; whisk together. Fold in the pecans, chocolate chips, and coconut.
Pour the filling into the baked crust. Bake for an additional 22-27 minutes, or until the bars are set. If desired, sprinkle the baked bars with flake salt for a garnish. Place the pan on a wire rack to cool completely, then cut into bars.
Ingredients:
- 1 tablespoon butter
- 1 tablespoon cocoa powder
- 1/2 cup butter, softened
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/4 cup packed brown sugar
- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 2 cups pecan halves or pieces
- 1 1/2 cups dark chocolate chips
- 1 cup sweetened flaked coconut
Directions:
Preheat oven to 350F. Grease a 13x9" glass baking pan with 1 tablespoon butter. Sprinkle 1 tablespoon cocoa powder in the pan, tapping the pan so that all buttered surfaces are coated with the cocoa, then shake out any excess cocoa powder.
Use a hand mixer on low speed to beat together the 1/2 cup softened butter, 1 1/2 tablespoons cocoa powder, and 1/2 teaspoon salt. Then gradually add the 1 1/2 cups flour and 1/4 cup brown sugar, until well combined into a coarse crumb texture.
Press the crust into the prepared 13x9" pan. Bake for 12-15 minutes, or until lightly browned.
Meanwhile, beat the eggs in a large bowl. Add the corn syrup, 3/4 cup brown sugar, melted butter, and vanilla to the eggs; whisk together. Fold in the pecans, chocolate chips, and coconut.
Pour the filling into the baked crust. Bake for an additional 22-27 minutes, or until the bars are set. If desired, sprinkle the baked bars with flake salt for a garnish. Place the pan on a wire rack to cool completely, then cut into bars.
Aunt Nancy's Cranberry Orange Relish
Great at Thanksgiving!
Ingredients:
- 1 bag (12oz) whole fresh cranberries, well washed and patted dry
- 1 thin skinned, seedless orange, well washed and dried
- 1 cup sugar
Directions:
Make sure there are no seeds in the orange. Cut the orange into quarters, then chop roughly.
Place the orange pieces and cranberries in a food processor and chop them up.
Transfer to a glass or ceramic serving bowl and add the sugar. Cover with plastic; let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.
Ingredients:
- 1 bag (12oz) whole fresh cranberries, well washed and patted dry
- 1 thin skinned, seedless orange, well washed and dried
- 1 cup sugar
Directions:
Make sure there are no seeds in the orange. Cut the orange into quarters, then chop roughly.
Place the orange pieces and cranberries in a food processor and chop them up.
Transfer to a glass or ceramic serving bowl and add the sugar. Cover with plastic; let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.
Monday, November 5, 2018
Cauliflower Gratin
Ingredients:
1 large head cauliflower
1 c heavy cream
1/2 c milk
2 cloves garlic, minced
3 T. butter
1/2 t. black pepper
1/2 t. salt
1/8 t. nutmeg
1 c. cheddar cheese
2 t. fresh thyme (or equivalent dried)
1 T olive oil
1/4 c. Italian-style bread crumbs
1/2 c. parmesan
Directions:
1. Preheat oven to 400 degrees.
2. Prepare and boil cauliflower florets in pot of salted water for 2-3 minutes, then drain. Do not overcook (cauliflower will cook in oven later).
3. Combine cream, milk, and garlic in a saucepan over low heat. Simmer for 3 minutes.
4. Combine cauliflower, cream mixture, melted butter, pepper, salt, nutmeg, and cheddar (if using dried thyme, add it here or wait until the very end for fresh thyme). Transfer to baking dish and cover with foil. Bake for 30 minutes.
5. Combine olive oil, bread crumbs, and parmesan in small bowl. Remove foil, add bread crumb mixture, and bake another 10-20 minutes.
1 large head cauliflower
1 c heavy cream
1/2 c milk
2 cloves garlic, minced
3 T. butter
1/2 t. black pepper
1/2 t. salt
1/8 t. nutmeg
1 c. cheddar cheese
2 t. fresh thyme (or equivalent dried)
1 T olive oil
1/4 c. Italian-style bread crumbs
1/2 c. parmesan
Directions:
1. Preheat oven to 400 degrees.
2. Prepare and boil cauliflower florets in pot of salted water for 2-3 minutes, then drain. Do not overcook (cauliflower will cook in oven later).
3. Combine cream, milk, and garlic in a saucepan over low heat. Simmer for 3 minutes.
4. Combine cauliflower, cream mixture, melted butter, pepper, salt, nutmeg, and cheddar (if using dried thyme, add it here or wait until the very end for fresh thyme). Transfer to baking dish and cover with foil. Bake for 30 minutes.
5. Combine olive oil, bread crumbs, and parmesan in small bowl. Remove foil, add bread crumb mixture, and bake another 10-20 minutes.
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