Saturday, September 27, 2008
Sunday, September 21, 2008
Sunday, February 24, 2008
This recipe came from a Chocolate book my husband got me for Christmas. He keeps asking me when I was going to make something from it, so today was the day.
These cookies weren't your normal soft chewy cookies. They were thin, crisp and not overly sweet. They may have lacked the sweetness due to the recipe calling for bittersweet chocolate, which I didn't have on hand. I used semisweet chocolate. They are nice and Rustic, though. Not my type of cookie, for I like the thick, chewy, very sweet type.
Black & White Cookies
2 squares Bittersweet chocolate, broken into pieces
1 cup all purpose flour
1 tsp baking powder
3/4 cup superfine sugar
1/4 cup corn oil
1/2 tsp vanilla extract
2 tbsp confectioners sugar
milk chocolate chips
white chocolate chips
Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat and let cool. Sift the flour and baking powder together.
Meanwhile in a large bowl, whisk the egg, sugar, oil, and vanilla extract together. Whisk in the cooled chocolate until well blended, then gradually stir in the flour. Cover the bowl and refrigerate for 3 hours.
Preheat oven to 375. Oil 2-large cookie sheets. Shape tablespoonfuls of the mixture into log shapes using your hands, each measuring about 2 inches. Roll the logs generously in the confectioners sugar, then place on the prepared cookie sheets, allowing room for the cookies to spread during cooking.
Bake the cookies in the preheated oven for 15 minutes., or until firm. Remove from the oven, and place 3 chocolate chips down the center of each, alternating the colors. Transfer to a cooling rack and let cool.
Saturday, February 23, 2008
This is my first attempt at a Souffle!! I've never understood what all the hype was about it......that is until now. Every now and then, I watch Giada De Laurentiis on the Food Network Channel. I've seen the episode with this souffle on several occasions, so I finally decided to make it.
It has this wonderful chocolate hazelnut filling on the inside that just melts in your mouth. See the chocolate surprise....
It wasn't as hard to make as I thought. Give it a try, it will definitely impress anyone you make it for.
2 tablespoons unsalted butter
1 tablespoon sugar, plus 1/4 cup
1 tablespoon hazelnut liqueur (recommended: Frangelico)
1/2 teaspoon vanilla
3 ounces milk chocolate, chopped, plus 6 ounces chopped
1/4 cup all-purpose flour
1 cup milk
4 eggs, separated
1/4 teaspoon cream of tartar
Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.
Sunday, February 17, 2008
Secret Baby Back Ribs
Friday, February 15, 2008
Sunday, February 10, 2008
If we have it by itself, I usually chop up some grilled chicken or bake some chicken tenderloins, chop them up and throw them in. Leftovers are not good....the crunchies lose their crunch.
1 pkg shredded cabbage
1-3oz pkg ramen noodles
6 green onions, chopped
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1/8 cup white sugar
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Saturday, February 9, 2008
Thursday, February 7, 2008
Dice chicken breasts into very small pieces and saute in olive oil. Add minced onions and red pepper. Saute for 5 minutes.
Saturday, February 2, 2008
Sunday, January 27, 2008
2 pkgs Graham Crackers
2 3oz boxes vanilla instant pudding
2 cups milk
1 can Sweetened Condensed milk
8 oz cool whip
1 16oz tub chocolate frosting
Line the bottom of a 9x13 glass pan with graham crackers.
In a large bowl, combine pudding mix, condensed milk and milk with a hand mixer until smooth. (approx 2 minutes). Let sit in refrigerator 5 minutes and fold in cool whip.
Spread 1/2 of pudding mixture over graham crackers. Top with another layer of graham crackers. Spread remaining pudding mixture, and top with final layer of graham crackers.
Spread frosting over the top layer of graham crackers. I melt this in its tub in the microwave for 30 seconds, stir and then pour.
Make sure you let this set 6-7 hours in the fridge prior to serving. (this softens the graham crackers).
(I'm new with the food photography...feel free to leave comments and critique or give advice!!)
Lemon Roasted Chicken
1 3-4 lb Whole Roasting Chicken
2 small lemons
Salt & Pepper
Preheat oven to 350. Wash chicken thoroughly, sit at a tilt for 10 minutes and let excess water drain. Pat dry with paper towels. Remove the hanging fat. (sounds gross, doesn't it).
Sprinkle a generous amount of salt & pepper on the inside and outside of the chicken. Wash the lemons and dry with a paper towel. Soften lemons by rolling them back and forth on the counter with the palm of your hand. Puncture each lemon with a round sturdy toothpick at least 20 times.
Place both lemons in the cavity. Close cavity well and secure it with toothpicks. (close it well) Tie the legs together with kitchen string. (I used twine once....it didn't hurt)
Place the chicken in a roasting pan, breast side down. Do not add any fat, this is a self basting process and the chicken will not stick to the pan. Cook for 30 minutes, turn, trying not to puncture the skin. If kept intact, the chicken will swell. (don't worry, if it doesn't, the flavor won't be afftected.
Cook another 30-35 minutes. Turn the heat up to 400, and cook an additional 20 minutes.
Let the chicken rest approx 15 minutes. The juices are absolutely delicious!! You can spoon it over the chicken slices.