domenica 30 giugno 2013
Barefoot Stilleto
http://moderndaymoms.com/cocktail-corner-barefoot-stilleto/
I ngredients
2 measures Barefoot Moscato White Wine
1-1/2 measure Peach Nectar
1/2 measure Amaretto Liqueur
1/4 measure Lemon Juice
Lemon Twist Garnish
Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with cucumber.
I ngredients
2 measures Barefoot Moscato White Wine
1-1/2 measure Peach Nectar
1/2 measure Amaretto Liqueur
1/4 measure Lemon Juice
Lemon Twist Garnish
Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with cucumber.
Caipirinha Cocktail
Ingredients
2 ounces Cachaça
Half a lime, cut in quarters
2 teaspoons raw sugar or 1/2 ounce simple syrup
Crushed ice
Place lime pieces in bottom of a high ball glass. Muddle the limes by pressing and twisting with a muddler.
Add Cachaça and crushed ice and stir. Garnish with a lime slice if desired.
sabato 29 giugno 2013
Whipped cream and fruit salad
http://www.academiabarilla.com/italian-recipes/search-recipes/cream-fantasy.aspx
This Italian fruit salad is topped with whipped cream and dark chocolate shavings.
Ingredients
1 lb watermelon
½ melon
1 tablespoon raisins
½ tablespoon sugar
¾ oz walnuts
1 half cup Cherry liqueur
3 ½ oz whipped cream
1 ¾ oz currants
1 oz dark chocolate
Cut the melon in half and remove the seeds. Then, using a spoon or melon baller, scoop out many balls.
Repeat to make watermellon balls. Place melon and watermelon balls together in a bowl.
Sprinkle the balls with sugar and immediately drizzle with the maraschino liqueur, then place the bowl in the refrigerator.
Meanwhile, chop the walnuts and then rehydrated the raisins by soaking them in a small bowl of cold water for 5 minutes or until soft. Then drain and squeeze.
When the melon and watermelon balls are cool, remove the bowl from the refrigerator and mix in the raisins and walnuts.
In a separate bowl, whip the cold cream using an electric whisk or by hand.
Divide the fruit salad between 4 cups or martini glasses. Garnish with the whipped cream, sprinkle with dark chocolate shavings and currants and serve immediately.
This Italian fruit salad is topped with whipped cream and dark chocolate shavings.
Ingredients
1 lb watermelon
½ melon
1 tablespoon raisins
½ tablespoon sugar
¾ oz walnuts
1 half cup Cherry liqueur
3 ½ oz whipped cream
1 ¾ oz currants
1 oz dark chocolate
Cut the melon in half and remove the seeds. Then, using a spoon or melon baller, scoop out many balls.
Repeat to make watermellon balls. Place melon and watermelon balls together in a bowl.
Sprinkle the balls with sugar and immediately drizzle with the maraschino liqueur, then place the bowl in the refrigerator.
Meanwhile, chop the walnuts and then rehydrated the raisins by soaking them in a small bowl of cold water for 5 minutes or until soft. Then drain and squeeze.
When the melon and watermelon balls are cool, remove the bowl from the refrigerator and mix in the raisins and walnuts.
In a separate bowl, whip the cold cream using an electric whisk or by hand.
Divide the fruit salad between 4 cups or martini glasses. Garnish with the whipped cream, sprinkle with dark chocolate shavings and currants and serve immediately.
venerdì 28 giugno 2013
Peaches N' Cream Overnight French Toast
http://www.highheelsandgrills.com/2012/10/peaches-n-cream-overnight-french-toast.html
Ingredients:
1/2 cup salted butter, cubed
2 Tbsp. light corn syrup
1 cup brown sugar
6-7 fresh peaches, diced {or a 29 oz. can, drained}
1 loaf Texas Toast, cut into cubes {I used all but about 5 slices}
8 oz. (1 block) cream cheese, cubed
12 large eggs
1-1/2 cups half and half
1 tsp. vanilla extract
Grease a 9x13 baking dish.
In a small saucepan, mix together butter, syrup, and sugar, stirring over medium heat until sugar is dissolved - pour in baking dish.
Place peaches in dish so that they cover the majority of the sugar mixture.
Place half of the bread cubes over the peaches.
Spread the cream cheese cubes evenly throughout the bread and top off with the rest of the bread.
Combine the eggs, half and half, and vanilla in a blender and mix until smooth - pour evenly over the bread mixture.
Cover and refrigerate overnight.
The next morning, remove the french toast from the refrigerator and let rest on the counter for 30 minutes.
Bake, uncovered, at 350 degrees Fahrenheit for 45-55 minutes or until center no longer jiggles.
Serve warm and enjoy!
Ingredients:
1/2 cup salted butter, cubed
2 Tbsp. light corn syrup
1 cup brown sugar
6-7 fresh peaches, diced {or a 29 oz. can, drained}
1 loaf Texas Toast, cut into cubes {I used all but about 5 slices}
8 oz. (1 block) cream cheese, cubed
12 large eggs
1-1/2 cups half and half
1 tsp. vanilla extract
Grease a 9x13 baking dish.
In a small saucepan, mix together butter, syrup, and sugar, stirring over medium heat until sugar is dissolved - pour in baking dish.
Place peaches in dish so that they cover the majority of the sugar mixture.
Place half of the bread cubes over the peaches.
Spread the cream cheese cubes evenly throughout the bread and top off with the rest of the bread.
Combine the eggs, half and half, and vanilla in a blender and mix until smooth - pour evenly over the bread mixture.
Cover and refrigerate overnight.
The next morning, remove the french toast from the refrigerator and let rest on the counter for 30 minutes.
Bake, uncovered, at 350 degrees Fahrenheit for 45-55 minutes or until center no longer jiggles.
Serve warm and enjoy!
giovedì 27 giugno 2013
mercoledì 26 giugno 2013
Kahlua Cake
http://madtownmacs.blogspot.jp/2011/07/make-this-kahlua-cake.html
Cake
Bake a chocolate cake. Any box mix will do. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. 1/3 of a cup or whatever you feel necessary. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes.
Mousse
Make chocolate mousse. Any chocolate mousse will work. I've used a brand called Dream Whip, then added a box (4 serving size) of Jell-O instant pudding and pie filling to make the mousse before. The recipe is on the side of the Dream Whip box. There's a ton of different mousse products out there. Just choose one and go with it.
Cool Whip
Pretty explanatory. Get a big container or two small ones. Either way you'll have some leftover - but you need more than one small one.
Candy Pieces
My favorite candy to use is Skor bars, but they're hard to find. Heath bars are an alternative. I've used the already crumbled ones that you'd find in the chocolate chip aisle but prefer to buy the candy bars and smash them myself with a meat pounder. I like the bigger chunks. You'll need around 5 or 6 bars. You can freeze any leftovers for cookies - or more cake later on.
Assemble
Any deep bowl is acceptable. Normally 2 layers are used, but doing just one layer and using a deep sided lasagna pan would work too.
Work with what you've got.
Start with a layer of cake cubes. Then goes a layer of the chocolate mouse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top.
Easy Peasy
Cake
Bake a chocolate cake. Any box mix will do. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. 1/3 of a cup or whatever you feel necessary. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes.
Mousse
Make chocolate mousse. Any chocolate mousse will work. I've used a brand called Dream Whip, then added a box (4 serving size) of Jell-O instant pudding and pie filling to make the mousse before. The recipe is on the side of the Dream Whip box. There's a ton of different mousse products out there. Just choose one and go with it.
Cool Whip
Pretty explanatory. Get a big container or two small ones. Either way you'll have some leftover - but you need more than one small one.
Candy Pieces
My favorite candy to use is Skor bars, but they're hard to find. Heath bars are an alternative. I've used the already crumbled ones that you'd find in the chocolate chip aisle but prefer to buy the candy bars and smash them myself with a meat pounder. I like the bigger chunks. You'll need around 5 or 6 bars. You can freeze any leftovers for cookies - or more cake later on.
Assemble
Any deep bowl is acceptable. Normally 2 layers are used, but doing just one layer and using a deep sided lasagna pan would work too.
Work with what you've got.
Start with a layer of cake cubes. Then goes a layer of the chocolate mouse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top.
Easy Peasy
martedì 25 giugno 2013
Fudgy Chocolate Pudding
http://www.curiouscuisiniere.com/fudgy-chocolate-pudding/
Ingredients
½ c sugar
½ c cocoa powder
2 Tbsp cornstarch
½ tsp salt
2 c milk
2 egg yolks, slightly beaten
In a medium saucepan, mix together sugar, cocoa, cornstarch, and salt.
Turn heat to medium, and gradually stir in milk. Cook, stirring and scraping the bottom constantly, until the mixture begins to thicken and boil.
Boil for 1 minute, then remove pan from heat.
Place egg yolks in a small, heatproof bowl. Slowly add 1 cup of the hot mixture to the egg yolks, stirring constantly. (This will temper the egg yolks so they do not cook instantly when added to the pudding.)
Pour egg mixture into the hot pudding.
Return to heat and boil 1 minute, stirring and scraping the bottom of the pan constantly to prevent sticking and burning.
Serve immediately or let cool and serve chilled.
Ingredients
½ c sugar
½ c cocoa powder
2 Tbsp cornstarch
½ tsp salt
2 c milk
2 egg yolks, slightly beaten
In a medium saucepan, mix together sugar, cocoa, cornstarch, and salt.
Turn heat to medium, and gradually stir in milk. Cook, stirring and scraping the bottom constantly, until the mixture begins to thicken and boil.
Boil for 1 minute, then remove pan from heat.
Place egg yolks in a small, heatproof bowl. Slowly add 1 cup of the hot mixture to the egg yolks, stirring constantly. (This will temper the egg yolks so they do not cook instantly when added to the pudding.)
Pour egg mixture into the hot pudding.
Return to heat and boil 1 minute, stirring and scraping the bottom of the pan constantly to prevent sticking and burning.
Serve immediately or let cool and serve chilled.
Profiteroles
http://www.bbc.co.uk/food/recipes/profiteroleswithpist_90242
Ingredients
For the pastry
250ml/9fl oz water
100g/3½oz butter
125g/4½oz plain flour
pinch salt
pinch caster sugar
4 medium free-range eggs
For the chocolate sauce
100g/3½oz plain (dark) chocolate, broken into small pieces
3 tbsp golden syrup
½ orange, juice only
For the pistachio cream
300ml/10½fl oz double cream, cold
75g/2½oz shelled (unsalted) pistachios
icing sugar, to taste
To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.
Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.
Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.
When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.
For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.
For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.
Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.
To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.
Ingredients
For the pastry
250ml/9fl oz water
100g/3½oz butter
125g/4½oz plain flour
pinch salt
pinch caster sugar
4 medium free-range eggs
For the chocolate sauce
100g/3½oz plain (dark) chocolate, broken into small pieces
3 tbsp golden syrup
½ orange, juice only
For the pistachio cream
300ml/10½fl oz double cream, cold
75g/2½oz shelled (unsalted) pistachios
icing sugar, to taste
To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.
Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.
Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.
When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.
For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.
For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.
Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.
To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.
lunedì 24 giugno 2013
Thai Tea Ice Cream
http://treataweek.blogspot.it/2009/08/thai-tea-ice-cream.html?m=1
Thai ice tea is made from strongly brewed black tea which may be supplemented with orange blossom water, food coloring, star anise, and/or crushed tamarind seed. The Black tea is sweetened and mixed with one or more of the following: condensed milk, evaporated milk, whole milk or coconut milk. In the United States, Thai ice tea is generally served in a tall glass; in Thailand it is more often seen in a to-go clear plastic bag with a straw sticking out.
This photograph shows profiteroles filled with Thai tea ice cream. Watch this space for a post about how to make this and other choux pastry treats.
Ingredients
4 cups heavy cream (can substitute up to half with whole milk)
Thai tea (1/4 cup loose leaves in a tea sock or 3 teabags)
3/4 to 1 cup granulated sugar
1 to 2 eggs yolks, beaten (optional)
In a large saucepan over low heat, warm cream and/or milk.
After mixture is warm add Thai tea and sugar and infuse for 20 or 30 minutes until mixture is a rich salmon color. Stir occasionally. Taste and extend infusion for stronger flavor and add additional sugar to taste.
Add egg yolks to produce a richer and less icy ice cream. Add eggs to warm mixture and stir until it thickens.
If necessary, strain mixture through a fine sieve to remove any stray tea leaves.
Pour into a glass bowl and chill overnight in the refrigerator.
Then transfer to an ice cream maker and follow manufacturer’s instructions.
Thai ice tea is made from strongly brewed black tea which may be supplemented with orange blossom water, food coloring, star anise, and/or crushed tamarind seed. The Black tea is sweetened and mixed with one or more of the following: condensed milk, evaporated milk, whole milk or coconut milk. In the United States, Thai ice tea is generally served in a tall glass; in Thailand it is more often seen in a to-go clear plastic bag with a straw sticking out.
This photograph shows profiteroles filled with Thai tea ice cream. Watch this space for a post about how to make this and other choux pastry treats.
Ingredients
4 cups heavy cream (can substitute up to half with whole milk)
Thai tea (1/4 cup loose leaves in a tea sock or 3 teabags)
3/4 to 1 cup granulated sugar
1 to 2 eggs yolks, beaten (optional)
In a large saucepan over low heat, warm cream and/or milk.
After mixture is warm add Thai tea and sugar and infuse for 20 or 30 minutes until mixture is a rich salmon color. Stir occasionally. Taste and extend infusion for stronger flavor and add additional sugar to taste.
Add egg yolks to produce a richer and less icy ice cream. Add eggs to warm mixture and stir until it thickens.
If necessary, strain mixture through a fine sieve to remove any stray tea leaves.
Pour into a glass bowl and chill overnight in the refrigerator.
Then transfer to an ice cream maker and follow manufacturer’s instructions.
domenica 23 giugno 2013
Peach Cobbler Muffins
http://www.virtuallyhomemade.com/2013/06/peach-cobbler-muffins.html
Ingredients
For the topping:
1/2 cup brown sugar, firmly packed
6 tablespoons all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the batter:
1 large egg
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
3/4 cup sour cream
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 cups diced peaches or nectarines
Pre-heat oven to 350 degrees F. Grease and flour a 12 cup muffin tin or line with paper cups.
Make the topping: Combine the brown sugar, flour, melted butter in a small bowl and mix until crumbly. Set aside.
Beat the eggs in a large bowl, then add the brown sugar, melted butter and sour cream.
Sift in flour, soda, salt and ground cinnamon into another bowl. Pour it into the wet ingredients and mix just to combine. Fold in diced peaches gently.
Spoon into prepared muffin tin and sprinkle generously with topping.
Bake for 20 to 25 minutes, until lightly browned and firm to the touch.
Ingredients
For the topping:
1/2 cup brown sugar, firmly packed
6 tablespoons all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the batter:
1 large egg
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
3/4 cup sour cream
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 cups diced peaches or nectarines
Pre-heat oven to 350 degrees F. Grease and flour a 12 cup muffin tin or line with paper cups.
Make the topping: Combine the brown sugar, flour, melted butter in a small bowl and mix until crumbly. Set aside.
Beat the eggs in a large bowl, then add the brown sugar, melted butter and sour cream.
Sift in flour, soda, salt and ground cinnamon into another bowl. Pour it into the wet ingredients and mix just to combine. Fold in diced peaches gently.
Spoon into prepared muffin tin and sprinkle generously with topping.
Bake for 20 to 25 minutes, until lightly browned and firm to the touch.
Hawaiian dip: Cream cheese, coconut & pineapple! Try with vanilla wafers
http://fooditforward.com/2012/02/21/httpfooditforward-comp1268/
Ingredients
8 oz. cream cheese softened
2 1/2 cups sweetened coconut (I prefer flaked over shredded)
20 oz. can pineapple (chunks or crushed)
nuts or cherries to top dip with
Blend all ingredients together in food processor to crush up pineapple and coconut pieces. Refrigerate at least 30 minutes before serving. I think it tastes great with Trader Joe’s Pita Crackers, but I am sure there are plenty of dipping options you can find!
Quick and easy recipe for today, be sure to save this recipe for summer (which seems so far away right now)!
Jy and I are hoping to get out to see the Oscar nominated short films this Saturday. Cross your fingers we can get out to go, it is always such a fun tradition that has gotten harder to keep up with after having kids. Are you watching the awards this Sunday night? Are you going to be happy when I quit talking about the Oscars and movie themed food? Hope not!
Ingredients
8 oz. cream cheese softened
2 1/2 cups sweetened coconut (I prefer flaked over shredded)
20 oz. can pineapple (chunks or crushed)
nuts or cherries to top dip with
Blend all ingredients together in food processor to crush up pineapple and coconut pieces. Refrigerate at least 30 minutes before serving. I think it tastes great with Trader Joe’s Pita Crackers, but I am sure there are plenty of dipping options you can find!
Quick and easy recipe for today, be sure to save this recipe for summer (which seems so far away right now)!
Jy and I are hoping to get out to see the Oscar nominated short films this Saturday. Cross your fingers we can get out to go, it is always such a fun tradition that has gotten harder to keep up with after having kids. Are you watching the awards this Sunday night? Are you going to be happy when I quit talking about the Oscars and movie themed food? Hope not!
Strawberry Cheesecake Chimichangas
http://www.justataste.com/2013/06/strawberry-cheesecake-dessert-chimichangas-recipe/
Ingredients:
1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
Equipment: toothpicks; deep-fry thermometer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
Ingredients:
1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
Equipment: toothpicks; deep-fry thermometer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
S’mores Cones
http://www.busyvegetarianmom.com/recipes/smores-cones/
Ingredients
Sugar Cones
Chocolate Chips
Mini Marshmallows
Frosting (in a can is easiest)
Fill your cone with your chocolate and marshmallows.
Melt over fire, grill or in microwave.
Top with Frosting.
Notes
Make it healthier by subbing in dark chocolate or vegan chocolate and add banana or strawberries. Try a homemade frosting from coconut milk instead of store bought.
Ingredients
Sugar Cones
Chocolate Chips
Mini Marshmallows
Frosting (in a can is easiest)
Fill your cone with your chocolate and marshmallows.
Melt over fire, grill or in microwave.
Top with Frosting.
Notes
Make it healthier by subbing in dark chocolate or vegan chocolate and add banana or strawberries. Try a homemade frosting from coconut milk instead of store bought.
sabato 22 giugno 2013
Whole Lemon Pistachio Cake
http://dessertswithbenefits.com/whole-lemon-pistachio-cake/
Ingredients
5 Lemons (preferably organic)
292g (1 cup + 3 tbs) Egg Whites
192g (1 cup) Granulated Erythritol (or dry sweetener of choice*)
1/2 tsp Lemon Flavor
224g (2 cups) Pistachio Flour
120g (1 cup) Oat Flour
2 tsp Baking Powder
For the Boiled Lemons:
Wash the lemons thoroughly then pierce all over with a knife. Place the lemons in a large pot and cover with water.
Bring this to a full boil, then reduce the heat to medium/low-low and cover. Simmer for 45 minutes (lemons should be very soft and tender)
Drain and let cool slightly.
Cut the lemons into quarters, discard the seeds and puree in a blender (rinds and all). The final weight of lemons used should be 365g.
For the Cake:
Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray and line with a parchment paper circle.
In a large measuring cup, add the lemon puree and egg whites (should measure 2+1/3 cups). Pour into a large bowl and whisk together.
Whisk in the erythritol and lemon flavor.
In a small bowl, whisk together the pistachio flour, oat flour and baking powder. Slowly add this to the wet ingredients while whisking (batter should be thick, dense and heavy)
Scoop batter into the prepared pan and spread to the edges and flatten the surface.
Bake for ~55 minutes, or until surface of cake is firm and springs back when tapped. Flip onto a wire cooling rack and let cool completely.
*Try to use a light-colored sweetener like erythritol. If you do not have erythritol you can use organic/raw sugar or evaporated cane juice (do not use refined white sugar). I really wanted to use date sugar or sucanat but the color of the sweeteners would erase the green of the pistachio :(
This recipe is: sugar free, high fiber, high protein, gluten free!
Ingredients
5 Lemons (preferably organic)
292g (1 cup + 3 tbs) Egg Whites
192g (1 cup) Granulated Erythritol (or dry sweetener of choice*)
1/2 tsp Lemon Flavor
224g (2 cups) Pistachio Flour
120g (1 cup) Oat Flour
2 tsp Baking Powder
For the Boiled Lemons:
Wash the lemons thoroughly then pierce all over with a knife. Place the lemons in a large pot and cover with water.
Bring this to a full boil, then reduce the heat to medium/low-low and cover. Simmer for 45 minutes (lemons should be very soft and tender)
Drain and let cool slightly.
Cut the lemons into quarters, discard the seeds and puree in a blender (rinds and all). The final weight of lemons used should be 365g.
For the Cake:
Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray and line with a parchment paper circle.
In a large measuring cup, add the lemon puree and egg whites (should measure 2+1/3 cups). Pour into a large bowl and whisk together.
Whisk in the erythritol and lemon flavor.
In a small bowl, whisk together the pistachio flour, oat flour and baking powder. Slowly add this to the wet ingredients while whisking (batter should be thick, dense and heavy)
Scoop batter into the prepared pan and spread to the edges and flatten the surface.
Bake for ~55 minutes, or until surface of cake is firm and springs back when tapped. Flip onto a wire cooling rack and let cool completely.
*Try to use a light-colored sweetener like erythritol. If you do not have erythritol you can use organic/raw sugar or evaporated cane juice (do not use refined white sugar). I really wanted to use date sugar or sucanat but the color of the sweeteners would erase the green of the pistachio :(
This recipe is: sugar free, high fiber, high protein, gluten free!
Angel Food Cake Shakes
http://www.bettycrocker.com/recipes/angel-food-cake-shakes/587c7f2d-ab91-46c4-943e-ebb93e72ebb4
Ingredients
2 cups vanilla fat-free frozen yogurt, slightly softened
1/4 cup fat-free (skim) milk
1/12 cooled slice angel food cake, torn into pieces (from 12-inch cake)
Fat-free whipped topping, thawed, if desired
Fresh berries, if desired
Reduced-calorie chocolate-flavor syrup, if desired
In blender, place yogurt and milk. Cover and blend on high speed until smooth and creamy. Add cake pieces; cover and blend until smooth, stopping blender to scrape down sides if necessary.
Pour into 2 glasses; top with whipped topping and berries. Drizzle with chocolate syrup. Serve immediately.
Ingredients
2 cups vanilla fat-free frozen yogurt, slightly softened
1/4 cup fat-free (skim) milk
1/12 cooled slice angel food cake, torn into pieces (from 12-inch cake)
Fat-free whipped topping, thawed, if desired
Fresh berries, if desired
Reduced-calorie chocolate-flavor syrup, if desired
In blender, place yogurt and milk. Cover and blend on high speed until smooth and creamy. Add cake pieces; cover and blend until smooth, stopping blender to scrape down sides if necessary.
Pour into 2 glasses; top with whipped topping and berries. Drizzle with chocolate syrup. Serve immediately.
Strawberry Pie Daiquiri
http://www.fashionablybombed.com/2011/12/best-of-2011-favorite-cocktail.html
Ingredients
8-10 frozen strawberries (the best thing to do is buy fresh ones and freeze them overnight)
2 ounces rum
1 ounce freshly squeezed lime juice
1 ounce simple syrup
1 tablespoon cream cheese
2-3 graham crackers (crushed)
1-2 tablespoons melted butter
Whipped cream
Add strawberries, rum, lime juice, simple syrup and cream cheese to a blender and blend until slushy. To garnish glasses dip them rim in melted butter, then in graham cracker crumbs. Top with whipped cream and garnish with a strawberry!
Ingredients
8-10 frozen strawberries (the best thing to do is buy fresh ones and freeze them overnight)
2 ounces rum
1 ounce freshly squeezed lime juice
1 ounce simple syrup
1 tablespoon cream cheese
2-3 graham crackers (crushed)
1-2 tablespoons melted butter
Whipped cream
Add strawberries, rum, lime juice, simple syrup and cream cheese to a blender and blend until slushy. To garnish glasses dip them rim in melted butter, then in graham cracker crumbs. Top with whipped cream and garnish with a strawberry!
Wedding Cake Martini
http://drinkedin.net/component/content/article/39-recipes/recipes/159354-wedding-cake-martini.html
A delicious recipe for a Wedding Cake Martini made with vanilla vodka and coconut rum.
Ingredients
1.5 oz vanilla vodka
1/2 oz Malibu coconut rum
1.5 oz pineapple juice
1 splash grenadine syrup
Blend ingredients together and top with whipped cream.
Serve in a Martini glass
A delicious recipe for a Wedding Cake Martini made with vanilla vodka and coconut rum.
Ingredients
1.5 oz vanilla vodka
1/2 oz Malibu coconut rum
1.5 oz pineapple juice
1 splash grenadine syrup
Blend ingredients together and top with whipped cream.
Serve in a Martini glass
Frozen Green Chai Latte
http://detoxinista.com/2011/06/frozen-green-chai-latte/
Ingredients
½ an avocado
1½ cups pure water or almond milk
1 heaping teaspoon pumpkin pie spice (I love Penzey’s spices–> they’re extra potent!)
½ teaspoon pure vanilla extract
liquid stevia, to taste (I used 10-15 drops)
a large handful of ice
Combine everything into your high-powered blender, and blend until smooth and creamy! Enjoy immediately.
Ingredients
½ an avocado
1½ cups pure water or almond milk
1 heaping teaspoon pumpkin pie spice (I love Penzey’s spices–> they’re extra potent!)
½ teaspoon pure vanilla extract
liquid stevia, to taste (I used 10-15 drops)
a large handful of ice
Combine everything into your high-powered blender, and blend until smooth and creamy! Enjoy immediately.
Fresh Cherry Hand Pies
http://www.dessertfortwo.com/2012/07/fresh-cherry-hand-pies-2/
Ingredients
5 ounces fresh cherries
1 tablespoon brown sugar
½ teaspoon almond extract
1 teaspoon lemon juice
1 tablespoon + 2 teaspoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top
Preheat the oven to 400.
First, pit and quarter your cherries. Place them in a bowl and add the brown sugar, extract, lemon juice and cornstarch. Stir to combine, then set aside.
Flour the counter and unfold the pastry sheet, and then lightly roll it out pastry to be about ½” larger on all sides. Using a 6″ round cutter, cut out 2 circles. Move the circles to a baking sheet lined with parchment paper. Divide the cherry filling evenly between the dough rounds, placing it on one side of the circle about ½” from the edge.
Beat together the egg yolk and heavy cream in a small bowl, then brush the entire edge of the dough circles with it. Fold over the dough and crimp to seal the edges. Slice 3 slits in the top of each pie and sprinkle with sugar.
Bake for 18-21 minutes, until nicely golden and puffy.
Let cool for 10 minutes before serving (or hot cherry lava will erupt in your mouth upon the first bite).
This recipe easily multiplies up to feed a crowd. Enjoy!
Ingredients
5 ounces fresh cherries
1 tablespoon brown sugar
½ teaspoon almond extract
1 teaspoon lemon juice
1 tablespoon + 2 teaspoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top
Preheat the oven to 400.
First, pit and quarter your cherries. Place them in a bowl and add the brown sugar, extract, lemon juice and cornstarch. Stir to combine, then set aside.
Flour the counter and unfold the pastry sheet, and then lightly roll it out pastry to be about ½” larger on all sides. Using a 6″ round cutter, cut out 2 circles. Move the circles to a baking sheet lined with parchment paper. Divide the cherry filling evenly between the dough rounds, placing it on one side of the circle about ½” from the edge.
Beat together the egg yolk and heavy cream in a small bowl, then brush the entire edge of the dough circles with it. Fold over the dough and crimp to seal the edges. Slice 3 slits in the top of each pie and sprinkle with sugar.
Bake for 18-21 minutes, until nicely golden and puffy.
Let cool for 10 minutes before serving (or hot cherry lava will erupt in your mouth upon the first bite).
This recipe easily multiplies up to feed a crowd. Enjoy!
venerdì 21 giugno 2013
giovedì 20 giugno 2013
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Country-Fried Steak with Cornmeal Gravy
http://moderndaymoms.com/country-fried-steak-with-cornmeal-gravy/
Ingredients
6 (6-oz.) top sirloin steaks, cubed
1 teaspoon kosher salt
1/4 teaspoon ground pepper
3 cups all-purpose flour
1 1/2 cups finely crushed round buttery crackers
6 tablespoons chopped fresh marjoram
3 large eggs
2 cups buttermilk
Vegetable oil
Uncle Ellis’ Cornmeal Gravy
Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
Uncle Ellis’ Cornmeal Gravy
Ingredients
1/2 cup plain red or white cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon bacon drippings
1 cup buttermilk
1 cup hot water
Cook cornmeal in a heavy skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until golden brown. Stir in salt, pepper, and drippings. Stir together buttermilk and hot water; gradually whisk into cornmeal mixture. Bring to a boil, whisking constantly. Reduce heat. Cook, whisking constantly, until thickened. Whisk in additional buttermilk for desired consistency.
Ingredients
6 (6-oz.) top sirloin steaks, cubed
1 teaspoon kosher salt
1/4 teaspoon ground pepper
3 cups all-purpose flour
1 1/2 cups finely crushed round buttery crackers
6 tablespoons chopped fresh marjoram
3 large eggs
2 cups buttermilk
Vegetable oil
Uncle Ellis’ Cornmeal Gravy
Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
Uncle Ellis’ Cornmeal Gravy
Ingredients
1/2 cup plain red or white cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon bacon drippings
1 cup buttermilk
1 cup hot water
Cook cornmeal in a heavy skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until golden brown. Stir in salt, pepper, and drippings. Stir together buttermilk and hot water; gradually whisk into cornmeal mixture. Bring to a boil, whisking constantly. Reduce heat. Cook, whisking constantly, until thickened. Whisk in additional buttermilk for desired consistency.
mercoledì 19 giugno 2013
Caffè per Gatti
www.lecafedeschats.fr
