Whole-Wheat Pizza Dough
Martha Stewart
Prep: 20 minutes Total: 20 minutes plus rising
Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas).
Ingredients
* 1 1/2 cups warm (115 degrees) water
* 2 packets ( ounce each) active dry yeast
* 1/4 cup olive oil, plus more for bowl
* 2 tablespoons sugar
* 2 teaspoons coarse salt
* 2 cups all-purpose flour (spooned and leveled), plus more for kneading
* 2 cups whole-wheat flour (spooned and leveled)
Directions
1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
3. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
4. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
5. Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
Saturday, February 28, 2009
Individual Pizzas with Pecorino, Arugula, and Tomatoes
Individual Pizzas with Pecorino, Arugula, and Tomatoes
Martha Stewart
Prep: 15 minutes Total: 35 minutes
Bake up pies that rival your local pizzeria's when you keep an easily made dough on hand.
Ingredients
* Olive oil, for baking sheet and for serving (optional for serving)
* 1 cup grape tomatoes
* Coarse salt and ground pepper
* 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
* 1/4 teaspoon red-pepper flakes
* 3 cups baby arugula
* 3 ounces shaved Pecorino Romano cheese
* 1 tablespoon balsamic vinegar, for serving
Directions
1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
2. Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
3. In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
Martha Stewart
Prep: 15 minutes Total: 35 minutes
Bake up pies that rival your local pizzeria's when you keep an easily made dough on hand.
Ingredients
* Olive oil, for baking sheet and for serving (optional for serving)
* 1 cup grape tomatoes
* Coarse salt and ground pepper
* 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
* 1/4 teaspoon red-pepper flakes
* 3 cups baby arugula
* 3 ounces shaved Pecorino Romano cheese
* 1 tablespoon balsamic vinegar, for serving
Directions
1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
2. Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
3. In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
Friday, February 27, 2009
Berries and Cream
Berries and Cream
Martha Stewart
To create a fast flourish for your angel food cake, serve it with sweetened whipped cream and a sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.
Ingredients
* 10 ounces frozen raspberries
* 1/2 cup sugar
Directions
1. Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.
Martha Stewart
To create a fast flourish for your angel food cake, serve it with sweetened whipped cream and a sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.
Ingredients
* 10 ounces frozen raspberries
* 1/2 cup sugar
Directions
1. Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.
Angel Food Cake
Angel Food Cake
Martha Stewart
Prep: 30 minutes Total: 1 hour 10 minutes plus cooling
There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Ingredients
Serves 8.
* 1 cup cake flour (spooned and leveled)
* 1/4 teaspoon salt
* 12 large egg whites, room temperature
* 1 teaspoon cream of tartar
* 1 1/4 cups sugar
* 2 teaspoons pure vanilla extract
* Berries and Cream, for serving
Directions
1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on mediumhigh until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
2. Gently transfer eggwhite mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
3. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Martha Stewart
Prep: 30 minutes Total: 1 hour 10 minutes plus cooling
There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Ingredients
Serves 8.
* 1 cup cake flour (spooned and leveled)
* 1/4 teaspoon salt
* 12 large egg whites, room temperature
* 1 teaspoon cream of tartar
* 1 1/4 cups sugar
* 2 teaspoons pure vanilla extract
* Berries and Cream, for serving
Directions
1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on mediumhigh until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
2. Gently transfer eggwhite mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
3. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Rustic Marinara Sauce
Rustic Marinara Sauce
Martha Stewart
In a large pot, heat 2 Tbsp. olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium until fragrant, 1-2 minutes. Add two 28-ounces cans whole tomatoes with juice, crushed; season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes. Makes 4 cups.
Martha Stewart
In a large pot, heat 2 Tbsp. olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium until fragrant, 1-2 minutes. Add two 28-ounces cans whole tomatoes with juice, crushed; season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes. Makes 4 cups.
Thursday, February 26, 2009
Chicken & Broccoli Braid Recipe
Chicken & Broccoli Braid Recipe
Pampered Chef
Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds
Directions:
Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Pampered Chef
Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds
Directions:
Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Lighter Brownie Sundaes
Lighter Brownie Sundaes
Martha Stewart
Prep: 15 minutes Total: 40 minutes, plus cooling
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Ingredients
* 1/4 cup vegetable oil, plus more for ramekins
* 1/2 cup all-purpose flour (spooned and leveled)
* 1/4 cup whole-wheat flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup sugar
* 3/4 cup unsweetened applesauce
* 1 large egg white
* 1 teaspoon pure vanilla extract
* 4 ounces bittersweet or semisweet chocolate, chopped
* 1 pint vanilla frozen yogurt
* toasted sliced almonds and shredded coconut, for topping
Directions
1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.
Martha Stewart
Prep: 15 minutes Total: 40 minutes, plus cooling
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Ingredients
* 1/4 cup vegetable oil, plus more for ramekins
* 1/2 cup all-purpose flour (spooned and leveled)
* 1/4 cup whole-wheat flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup sugar
* 3/4 cup unsweetened applesauce
* 1 large egg white
* 1 teaspoon pure vanilla extract
* 4 ounces bittersweet or semisweet chocolate, chopped
* 1 pint vanilla frozen yogurt
* toasted sliced almonds and shredded coconut, for topping
Directions
1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.
Chocolate Sweet Hearts
Chocolate Sweet Hearts
Martha Stewart
Prep: 25 minutes Total: 55 minutes plus cooling
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Ingredients
Makes 42.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces bittersweet or semisweet chocolate, chopped
* 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
* 1/2 cup packed light-brown sugar
* 1 large egg
Directions
1. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
2. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
3. Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
Martha Stewart
Prep: 25 minutes Total: 55 minutes plus cooling
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Ingredients
Makes 42.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces bittersweet or semisweet chocolate, chopped
* 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
* 1/2 cup packed light-brown sugar
* 1 large egg
Directions
1. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
2. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
3. Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
Wednesday, February 25, 2009
Pinto Bean Chili & CHILI CHEESE QUESADILLAS
Pinto Bean Chili
From Taste of Home
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
SERVINGS
8
CATEGORY
Soup
PREP
20 min.
COOK
105 min.
TOTAL
125 min.
INGREDIENTS
* 1 pound dried pinto beans
* 2 pounds ground beef
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 3 tablespoons all-purpose flour
* 4 cups water
* 2 tablespoons chili powder
* 2 tablespoons ground cumin
* 1/2 teaspoon sugar
* 1 can (28 ounces) crushed tomatoes
* 2 teaspoons cider vinegar
* 1-1/2 teaspoons salt
* CHILI CHEESE QUESADILLAS:
* 2 cans (4 ounces each) chopped green chilies
* 12 flour tortillas (6 inches)
* 3 cups (12 ounces) shredded cheddar cheese
* 3 teaspoons vegetable oil
DIRECTIONS
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili. Yield: 8 servings.
Notes: this is pretty cheap to make. I bought the pinto beans in the bulk section. I didn't boil them, I just let them soak over night. I also didn't add the vinegar.
From Taste of Home
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
SERVINGS
8
CATEGORY
Soup
PREP
20 min.
COOK
105 min.
TOTAL
125 min.
INGREDIENTS
* 1 pound dried pinto beans
* 2 pounds ground beef
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 3 tablespoons all-purpose flour
* 4 cups water
* 2 tablespoons chili powder
* 2 tablespoons ground cumin
* 1/2 teaspoon sugar
* 1 can (28 ounces) crushed tomatoes
* 2 teaspoons cider vinegar
* 1-1/2 teaspoons salt
* CHILI CHEESE QUESADILLAS:
* 2 cans (4 ounces each) chopped green chilies
* 12 flour tortillas (6 inches)
* 3 cups (12 ounces) shredded cheddar cheese
* 3 teaspoons vegetable oil
DIRECTIONS
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili. Yield: 8 servings.
Notes: this is pretty cheap to make. I bought the pinto beans in the bulk section. I didn't boil them, I just let them soak over night. I also didn't add the vinegar.
Lighter Pulled Pork Sandwiches
Lighter Pulled Pork Sandwiches
Martha Stewart
Prep: 20 minutes Total: 1 hour
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Ingredients
Serves 4.
* 1 can (15 ounces) crushed tomatoes in puree
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1/4 cup light mayonnaise
* 1 tablespoon plus 1 teaspoon cider vinegar
* 1/4 teaspoon celery seed
* 1/4 head small green cabbage, shredded
* 4 whole-wheat rolls, split
Directions
1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
2. Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
3. Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.
Martha Stewart
Prep: 20 minutes Total: 1 hour
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Ingredients
Serves 4.
* 1 can (15 ounces) crushed tomatoes in puree
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1/4 cup light mayonnaise
* 1 tablespoon plus 1 teaspoon cider vinegar
* 1/4 teaspoon celery seed
* 1/4 head small green cabbage, shredded
* 4 whole-wheat rolls, split
Directions
1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
2. Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
3. Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.
Cocoa Popcorn
Cocoa Popcorn
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Ingredients
* 10 cups plain unsalted popped popcorn
* 2 tablespoons sugar
* 2 teaspoons unsweetened cocoa powder
* 2 tablespoons melted butter
Directions
1. Place popcorn in a large bowl. Combine sugar and cocoa powder. Drizzle melted butter over popcorn, tossing to combine. Sprinkle with cocoa mixture, and toss.
Notes: this is really good and really light.
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Ingredients
* 10 cups plain unsalted popped popcorn
* 2 tablespoons sugar
* 2 teaspoons unsweetened cocoa powder
* 2 tablespoons melted butter
Directions
1. Place popcorn in a large bowl. Combine sugar and cocoa powder. Drizzle melted butter over popcorn, tossing to combine. Sprinkle with cocoa mixture, and toss.
Notes: this is really good and really light.
Slow-Cooker Sausage Lasagna
Slow-Cooker Sausage Lasagna
Martha Stewart
Prep: 25 minutes Total: 25 minutes plus slow cooking
This meat sauce starts quickly on the stove, but hours in the slow cooker adds depth.
Ingredients
Serves 8.
* 1 pound Italian pork sausage, casings removed
* 1 pound ground beef sirloin
* 1 medium onion, finely chopped
* 2 medium carrots, finely chopped
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 1 can (6 ounces) tomato paste
* 1 can (28 ounces) crushed tomatoes in puree
* 9 lasagna noodles
* 2 cups shredded part-skim mozzarella (8 ounces)
Directions
1. In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
2. Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
3. Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
Martha Stewart
Prep: 25 minutes Total: 25 minutes plus slow cooking
This meat sauce starts quickly on the stove, but hours in the slow cooker adds depth.
Ingredients
Serves 8.
* 1 pound Italian pork sausage, casings removed
* 1 pound ground beef sirloin
* 1 medium onion, finely chopped
* 2 medium carrots, finely chopped
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 1 can (6 ounces) tomato paste
* 1 can (28 ounces) crushed tomatoes in puree
* 9 lasagna noodles
* 2 cups shredded part-skim mozzarella (8 ounces)
Directions
1. In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
2. Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
3. Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
Baked Penne with Chicken and Sun-Dried Tomatoes
Baked Penne with Chicken and Sun-Dried Tomatoes
Martha Stewart
Prep: 35 minutes Total: 1 hour
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Ingredients
Serves 8.
* 6 tablespoons butter, plus more for baking dishes
* coarse salt and ground pepper
* 1 pound penne rigate
* 1 teaspoon olive oil
* 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
* 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
* 4 garlic cloves, minced
* 6 cups whole milk
* 10 ounces white mushrooms, trimmed and thinly sliced
* 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
* 1 1/2 cups shredded provolone (6 ounces)
* 1 cup finely grated Parmesan (4 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Martha Stewart
Prep: 35 minutes Total: 1 hour
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Ingredients
Serves 8.
* 6 tablespoons butter, plus more for baking dishes
* coarse salt and ground pepper
* 1 pound penne rigate
* 1 teaspoon olive oil
* 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
* 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
* 4 garlic cloves, minced
* 6 cups whole milk
* 10 ounces white mushrooms, trimmed and thinly sliced
* 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
* 1 1/2 cups shredded provolone (6 ounces)
* 1 cup finely grated Parmesan (4 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Fettuccine with Parsley Pesto and Walnuts
Fettuccine with Parsley Pesto and Walnuts
Martha Stewart
Prep: 15 minutes Total: 30 minutes
A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.
Ingredients
Serves 4.
* Coarse salt and ground pepper
* 3/4 pound fettuccine
* 2 cups packed fresh parsley
* 1/4 cup walnuts, plus more chopped for serving
* 1/4 cup grated Parmesan, plus more for serving
* 1 garlic clove
* 1 tablespoon fresh lemon juice
* 1/4 cup olive oil
* 5 ounces baby spinach
Directions
1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
2. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
3. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.
Martha Stewart
Prep: 15 minutes Total: 30 minutes
A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.
Ingredients
Serves 4.
* Coarse salt and ground pepper
* 3/4 pound fettuccine
* 2 cups packed fresh parsley
* 1/4 cup walnuts, plus more chopped for serving
* 1/4 cup grated Parmesan, plus more for serving
* 1 garlic clove
* 1 tablespoon fresh lemon juice
* 1/4 cup olive oil
* 5 ounces baby spinach
Directions
1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
2. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
3. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.
Mexican Snowballs
Mexican Snowballs
Martha Stewart
Prep: 30 minutes Total: 2 hours
Coconut-covered ice cream provides a cool ending to any meal.
Ingredients
Serves 8.
* 2 pints vanilla ice cream
* 2 cups sweetened shredded coconut
* 1 teaspoon ground cinnamon
Directions
1. Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
2. Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
3. Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Martha Stewart
Prep: 30 minutes Total: 2 hours
Coconut-covered ice cream provides a cool ending to any meal.
Ingredients
Serves 8.
* 2 pints vanilla ice cream
* 2 cups sweetened shredded coconut
* 1 teaspoon ground cinnamon
Directions
1. Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
2. Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
3. Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Warm Berries 'n' Dumplings
Warm Berries 'n' Dumplings
Martha Stewart
Prep: 5 minutes Total: 35 minutes
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Ingredients
Serves 4.
* 1 pound frozen mixed berries
* 1 tablespoon fresh lemon juice
* 6 tablespoons plus 1 teaspoon sugar
* 1 cup all-purpose flour (spooned and leveled)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 2 tablespoons unsalted butter, melted
* 1/2 cup low-fat buttermilk
* 1/8 teaspoon ground cinnamon
Directions
1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.
2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.
Martha Stewart
Prep: 5 minutes Total: 35 minutes
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Ingredients
Serves 4.
* 1 pound frozen mixed berries
* 1 tablespoon fresh lemon juice
* 6 tablespoons plus 1 teaspoon sugar
* 1 cup all-purpose flour (spooned and leveled)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 2 tablespoons unsalted butter, melted
* 1/2 cup low-fat buttermilk
* 1/8 teaspoon ground cinnamon
Directions
1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.
2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.
Peanut Butter-Chocolate Chunk Cookies
Peanut Butter-Chocolate Chunk Cookies
Martha Stewart
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Ingredients
Makes 36.
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking soda
* 1 cup peanut butter (smooth or chunky)
* 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 8 ounces semisweet chocolate, cut into chunks
Directions
1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Martha Stewart
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Ingredients
Makes 36.
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking soda
* 1 cup peanut butter (smooth or chunky)
* 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 8 ounces semisweet chocolate, cut into chunks
Directions
1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Carrot Tea Cake with Cream Cheese Frosting
Carrot Tea Cake with Cream Cheese Frosting
Martha Stewart
Prep: 15 minutes Total: 1 hour plus cooling
Grated carrot is the secret to the moistness and mellow sweetness of this loaf cake topped with thick swirls of tangy frosting.
Ingredients
Serves 8.
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 cup packed dark-brown sugar
* 2 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 cup packed grated carrots (from about 2 carrots)
* 1 bar (8 ounces) cream cheese, room temperature
* 1 cup confectioners' sugar
Directions
1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Martha Stewart
Prep: 15 minutes Total: 1 hour plus cooling
Grated carrot is the secret to the moistness and mellow sweetness of this loaf cake topped with thick swirls of tangy frosting.
Ingredients
Serves 8.
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 cup packed dark-brown sugar
* 2 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 cup packed grated carrots (from about 2 carrots)
* 1 bar (8 ounces) cream cheese, room temperature
* 1 cup confectioners' sugar
Directions
1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Slow-Cooker Spiced Chicken Stew with Carrots
Slow-Cooker Spiced Chicken Stew with Carrots
Martha Stewart
Prep: 10 minutes Total: 10 minutes plus slow cooking
Moroccan spices and golden raisins enhance the carrots in this chicken stew.
Ingredients
Serves 4.
* 2 pounds carrots, peeled and cut into 1 1/2-inch lengths
* 8 skinless chicken thighs (about 2 1/2 pounds total)
* 1 garlic clove, thinly sliced
* 1 cinnamon stick
* 1/2 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/4 cup golden raisins
* 1/2 cup cilantro leaves
* 1/4 cup sliced almonds, toasted if desired
* Couscous, for serving (optional)
Directions
1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.
Martha Stewart
Prep: 10 minutes Total: 10 minutes plus slow cooking
Moroccan spices and golden raisins enhance the carrots in this chicken stew.
Ingredients
Serves 4.
* 2 pounds carrots, peeled and cut into 1 1/2-inch lengths
* 8 skinless chicken thighs (about 2 1/2 pounds total)
* 1 garlic clove, thinly sliced
* 1 cinnamon stick
* 1/2 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/4 cup golden raisins
* 1/2 cup cilantro leaves
* 1/4 cup sliced almonds, toasted if desired
* Couscous, for serving (optional)
Directions
1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.
Roast Pork Loin with Carrots and Mustard Gravy
Roast Pork Loin with Carrots and Mustard Gravy
Martha Stewart
Prep: 20 minutes Total: 1 hour
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Ingredients
Serves 4.
* 2 pounds carrots, peeled and halved lengthwise if large
* 1/2 pound shallots, peeled and halved if large
* 2 tablespoons fresh rosemary leaves
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1 1/2 pounds boneless pork loin roast
* 3/4 cup white wine
* 2 tablespoons all-purpose flour
* 2 tablespoons grainy mustard
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Martha Stewart
Prep: 20 minutes Total: 1 hour
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Ingredients
Serves 4.
* 2 pounds carrots, peeled and halved lengthwise if large
* 1/2 pound shallots, peeled and halved if large
* 2 tablespoons fresh rosemary leaves
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1 1/2 pounds boneless pork loin roast
* 3/4 cup white wine
* 2 tablespoons all-purpose flour
* 2 tablespoons grainy mustard
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Chicken with Artichokes and Angel Hair
Chicken with Artichokes and Angel Hair
Martha Stewart
Prep: 25 minutes Total: 25 minutes
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Ingredients
Serves 4.
* Coarse salt and ground pepper
* 1/4 cup all-purpose flour
* 8 thin chicken cutlets (about 1 1/2 pounds total)
* 2 tablespoons olive oil
* 1 cup reduced-sodium chicken broth
* 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
* 2 tablespoons rinsed and drained capers
* 2 tablespoons butter
* 8 ounces angel-hair pasta
* 1/2 cup parsley leaves
Directions
1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
Martha Stewart
Prep: 25 minutes Total: 25 minutes
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Ingredients
Serves 4.
* Coarse salt and ground pepper
* 1/4 cup all-purpose flour
* 8 thin chicken cutlets (about 1 1/2 pounds total)
* 2 tablespoons olive oil
* 1 cup reduced-sodium chicken broth
* 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
* 2 tablespoons rinsed and drained capers
* 2 tablespoons butter
* 8 ounces angel-hair pasta
* 1/2 cup parsley leaves
Directions
1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
Sweet-and-Sour Pork Stir-Fry
Sweet-and-Sour Pork Stir-Fry
Martha Stewart
Prep: 30 minutes Total: 30 minutes
Bring your meals into balance by serving a modest amount of meat with plenty of veggies.
Ingredients
Serves 4.
* 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
* 2 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
* 6 scallions, white and green parts separated, cut into 1-inch lengths
* 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
* 1 package (10 ounces) frozen broccoli florets, thawed and patted dry
* Cooked rice, for serving
Directions
1. In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
3. To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
4. Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
Martha Stewart
Prep: 30 minutes Total: 30 minutes
Bring your meals into balance by serving a modest amount of meat with plenty of veggies.
Ingredients
Serves 4.
* 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
* 2 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
* 6 scallions, white and green parts separated, cut into 1-inch lengths
* 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
* 1 package (10 ounces) frozen broccoli florets, thawed and patted dry
* Cooked rice, for serving
Directions
1. In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
3. To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
4. Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
Emeril's Turkey Bolognese
Emeril's Turkey Bolognese
Martha Stewart
Prep: 45 minutes Total: 1 1/2 hours
Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people.
Ingredients
Makes 6 cups.
* 10 slices turkey bacon (6 ounces), finely chopped
* 1 large onion, finely chopped
* 3 carrots, finely chopped
* 2 celery stalks, finely chopped
* Coarse salt and ground pepper
* 2 pounds ground turkey (97 percent lean)
* 3/4 cup dry white wine, such as Sauvignon Blanc
* 2 garlic cloves, minced
* 1 can (6 ounces) tomato paste
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half
* 1/4 cup chopped parsley
Directions
1. In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
2. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
3. Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Martha Stewart
Prep: 45 minutes Total: 1 1/2 hours
Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people.
Ingredients
Makes 6 cups.
* 10 slices turkey bacon (6 ounces), finely chopped
* 1 large onion, finely chopped
* 3 carrots, finely chopped
* 2 celery stalks, finely chopped
* Coarse salt and ground pepper
* 2 pounds ground turkey (97 percent lean)
* 3/4 cup dry white wine, such as Sauvignon Blanc
* 2 garlic cloves, minced
* 1 can (6 ounces) tomato paste
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half
* 1/4 cup chopped parsley
Directions
1. In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
2. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
3. Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Sunday, February 22, 2009
Sauteed Chicken with Tomato Relish and Spinach
Sauteed Chicken with Tomato Relish and Spinach
Martha Stewart
Prep: 30 minutes Total: 30 minutes
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.
Ingredients
Serves 4.
* 1 can (14 1/2 ounces) diced tomatoes in juice, drained
* 1/2 cup chopped fresh parsley
* 2 tablespoons olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon jarred capers, drained
* Coarse salt and ground pepper
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry
Directions
1. In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Martha Stewart
Prep: 30 minutes Total: 30 minutes
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.
Ingredients
Serves 4.
* 1 can (14 1/2 ounces) diced tomatoes in juice, drained
* 1/2 cup chopped fresh parsley
* 2 tablespoons olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon jarred capers, drained
* Coarse salt and ground pepper
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry
Directions
1. In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Friday, February 20, 2009
Double Chocolate Cookies
Double Chocolate Cookies
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Ingredients
Makes about 3 dozen.
* 1 cup all-purpose flour
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon coarse salt
* 4 ounces coarsely chopped good-quality milk chocolate
* 1/2 cup (1 stick) unsalted butter
* 3/4 cup M&M's
* 1 1/2 cups sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Ingredients
Makes about 3 dozen.
* 1 cup all-purpose flour
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon coarse salt
* 4 ounces coarsely chopped good-quality milk chocolate
* 1/2 cup (1 stick) unsalted butter
* 3/4 cup M&M's
* 1 1/2 cups sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Sunday, February 15, 2009
BAKE - ABLE SALT CLAY
BAKE - ABLE SALT CLAY
Combine:
2 Cups Flour
1 Cup Salt
1 Cup Cold Water (may need a little more)
2 Tablespoons cooking oil
Optional: Food coloring (color dough before baking)
Knead well until you can form a smooth ball. Then roll out the clay with a rolling pin and cut shapes with cookie cutters, or mold into shapes by hand. Place on a cookie sheet lined with foil and bake for 1 hour at 300 degrees - or until the shapes are hard. Paint with acrylic paint and then finish with a coat of clear spray paint or shellac to make them last a long time.
PEANUT BUTTER PLAY DOUGH (Edible)
PEANUT BUTTER PLAY DOUGH (Edible)
½ Cup Peanut Butter
½ Cup Honey
1 Cup Powdered Milk
Mix all ingredients and knead until smooth. Use cookie cutters to make fun shapes.
½ Cup Peanut Butter
½ Cup Honey
1 Cup Powdered Milk
Mix all ingredients and knead until smooth. Use cookie cutters to make fun shapes.
BUBBLE MIXTURE
BUBBLE MIXTURE
1 Cup Water
1/3 Cup Liquid Dishwashing Soap
2 Tablespoons light corn syrup
Combine ingredients. Use bubble blowers or experiment with different objects - anything with a hole will work. Hangers bent into circles, slotted spoons, etc.
1 Cup Water
1/3 Cup Liquid Dishwashing Soap
2 Tablespoons light corn syrup
Combine ingredients. Use bubble blowers or experiment with different objects - anything with a hole will work. Hangers bent into circles, slotted spoons, etc.
Freeze-Ahead Lasagna Primavera
Freeze-Ahead Lasagna Primavera
Martha Stewart
Prep: 40 minutes Total: 1 hour 45 minutes, plus cooling
Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring -- straight from the freezer.
Ingredients
Serves 8.
* 1/4 cup olive oil, plus more for foil
* 1/2 cup all-purpose flour
* 2 garlic cloves, minced
* 6 cups whole milk
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1 package (10 ounces) frozen peas
* 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
* Coarse salt and ground pepper
* 1 container (15 ounces) part-skim ricotta (about 2 cups)
* 1 large egg
* 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
* 1 pound part-skim mozzarella, shredded
* 1 cup grated Parmesan
Directions
1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.
Martha Stewart
Prep: 40 minutes Total: 1 hour 45 minutes, plus cooling
Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring -- straight from the freezer.
Ingredients
Serves 8.
* 1/4 cup olive oil, plus more for foil
* 1/2 cup all-purpose flour
* 2 garlic cloves, minced
* 6 cups whole milk
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1 package (10 ounces) frozen peas
* 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
* Coarse salt and ground pepper
* 1 container (15 ounces) part-skim ricotta (about 2 cups)
* 1 large egg
* 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
* 1 pound part-skim mozzarella, shredded
* 1 cup grated Parmesan
Directions
1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.
Classic (Non-Edible) Playdough
Classic (Non-Edible) Playdough
You'll need:
- 1 cup Flour
- 1 cup Water
- 1/2 cup Salt
- 2 tablespoons Cream of Tartar
- 1 tablespoon Oil
Mix ingredients in a saucepan and cook you reach a smooth texture. Turn out onto a plate or piece of wax paper, and knead in food coloring of your choice.
You can add Kool-Aid packages for color and scent, or even instant coffee.
*Important Note: It has been brought to my attention that this sort of (non-edible) homemade playdough may be potentially toxic to animals, such as dogs. Don't let your pets eat the playdough you make. This article discusses the issue in detail. Homemade playdough is fun and I've used them myself many times, it's just important that you take adequate precaution.
Friday, February 13, 2009
Ghoulish Petits Fours
Ghoulish Petits Fours
Makes about 40.
* White Sheet Cake
* Confectioners' Sugar Icing
* Butter Glaze
* 8 ounces semisweet chocolate, for eyes and mouth
Directions
1. Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
2. Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.
3. Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.
4. Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.
Butter Glaze
Use with Halloween Petits Fours.
Makes about 1 1/2 cups.
* 2 1/2 cups sifted confectioners' sugar
* 1/2 cup (1 stick) unsalted butter
* 5 tablespoons milk
Directions
1. Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.
Chocolate Glaze
Use this glaze with Halloween Petits Fours.
Ingredients
Makes 1 1/2 cups.
* 6 ounces best-quality bittersweet or semisweet chocolate
* 1 cup heavy cream
Directions
1. Chop the chocolate into small pieces, and place in a medium bowl. In a small saucepan, heat cream over medium-high heat until just simmering, and pour it over the chocolate. Let mixture stand 5 minutes, then stir until smooth. Let stand at room temperature about 10 minutes before using.
Makes about 40.
* White Sheet Cake
* Confectioners' Sugar Icing
* Butter Glaze
* 8 ounces semisweet chocolate, for eyes and mouth
Directions
1. Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
2. Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.
3. Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.
4. Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.
Butter Glaze
Use with Halloween Petits Fours.
Makes about 1 1/2 cups.
* 2 1/2 cups sifted confectioners' sugar
* 1/2 cup (1 stick) unsalted butter
* 5 tablespoons milk
Directions
1. Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.
Chocolate Glaze
Use this glaze with Halloween Petits Fours.
Ingredients
Makes 1 1/2 cups.
* 6 ounces best-quality bittersweet or semisweet chocolate
* 1 cup heavy cream
Directions
1. Chop the chocolate into small pieces, and place in a medium bowl. In a small saucepan, heat cream over medium-high heat until just simmering, and pour it over the chocolate. Let mixture stand 5 minutes, then stir until smooth. Let stand at room temperature about 10 minutes before using.
Chocolate Marshmallow-Ghost Cake and Mini Cupcakes
Chocolate Marshmallow-Ghost Cake and Mini Cupcakes
Martha Stewart
To frost the ghost cake, cover each of two layers with two-thirds cup Vanilla Cream Cheese Frosting, and stack the layers; spread remaining frosting over top and sides of assembled cake. To frost the mini cupcakes, use the Chocolate Cream Cheese Frosting (for vanilla frosting, omit the chocolate).
To make the ghosts, you will need a miniature marshmallow, 2 regular marshmallows, and 2 chocolate sprinkles. Twist top of miniature marshmallow into a point by rolling it between your thumb and index finger. Trim all 3 marshmallows, and stick together. Twist top 2 slightly to shape. With a toothpick, poke holes, and insert sprinkle eyes.
Ingredients
Makes three 6-inch layers or about 6 dozen mini cupcakes.
* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
* 2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/4 cups sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1 cup whole milk
Directions
1. Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
4. Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. Decorate as desired.
Martha Stewart
To frost the ghost cake, cover each of two layers with two-thirds cup Vanilla Cream Cheese Frosting, and stack the layers; spread remaining frosting over top and sides of assembled cake. To frost the mini cupcakes, use the Chocolate Cream Cheese Frosting (for vanilla frosting, omit the chocolate).
To make the ghosts, you will need a miniature marshmallow, 2 regular marshmallows, and 2 chocolate sprinkles. Twist top of miniature marshmallow into a point by rolling it between your thumb and index finger. Trim all 3 marshmallows, and stick together. Twist top 2 slightly to shape. With a toothpick, poke holes, and insert sprinkle eyes.
Ingredients
Makes three 6-inch layers or about 6 dozen mini cupcakes.
* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
* 2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/4 cups sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1 cup whole milk
Directions
1. Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
4. Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. Decorate as desired.
No-Bake Spiderweb Cheesecake
No-Bake Spiderweb Cheesecake
Martha Stewart
* Candy Spiders, optional
* FOR THE CRUST
* Vegetable oil cooking spray
* 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
* 1/4 cup plus 2 tablespoons sugar
* 6 ounces (1 1/2 sticks) unsalted butter, melted
* 1 teaspoon coarse salt
* FOR THE GANACHE
* 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
* 1/2 cup heavy cream
* FOR THE FILLING
* 32 ounces cream cheese, softened
* 11/2 cups sugar
* 1/4 teaspoon coarse salt
* 3 tablespoons fresh lemon juice
* 1 1/2 cups heavy cream, cold
1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
Notes: oh my, this is so GOOD. People will not believe you actually made this. Once again, this is so good.
Martha Stewart
* Candy Spiders, optional
* FOR THE CRUST
* Vegetable oil cooking spray
* 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
* 1/4 cup plus 2 tablespoons sugar
* 6 ounces (1 1/2 sticks) unsalted butter, melted
* 1 teaspoon coarse salt
* FOR THE GANACHE
* 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
* 1/2 cup heavy cream
* FOR THE FILLING
* 32 ounces cream cheese, softened
* 11/2 cups sugar
* 1/4 teaspoon coarse salt
* 3 tablespoons fresh lemon juice
* 1 1/2 cups heavy cream, cold
1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
Notes: oh my, this is so GOOD. People will not believe you actually made this. Once again, this is so good.
Pink Lemonade Ice Cream Cake
Pink Lemonade Ice Cream Cake
Pampered Chef
*
51 reduced-fat vanilla wafers, divided
*
3 tablespoons butter
*
2 cups vanilla ice cream
*
1 6-ounce can frozen pink lemonade (about 3/4 cup)
*
1 12-ounce container whipped topping
Finely crush 32 of the vanilla wafers. Melt the butter and stir into the crushed wafers. Press into bottom of 9-inch springform pan. Line inside of pan with overlapping vanilla wafers, rounded edge facing out. Combine ice cream and frozen lemonade. Fold in whipped topping and pour into crust. Freeze until firm, at least 3 hours. Place in refrigerator for 15 minutes to soften before serving. Garnish with slices of lemon decorated with pink sugar crystals and mint leaves, if desired.
Pampered Chef
*
51 reduced-fat vanilla wafers, divided
*
3 tablespoons butter
*
2 cups vanilla ice cream
*
1 6-ounce can frozen pink lemonade (about 3/4 cup)
*
1 12-ounce container whipped topping
Finely crush 32 of the vanilla wafers. Melt the butter and stir into the crushed wafers. Press into bottom of 9-inch springform pan. Line inside of pan with overlapping vanilla wafers, rounded edge facing out. Combine ice cream and frozen lemonade. Fold in whipped topping and pour into crust. Freeze until firm, at least 3 hours. Place in refrigerator for 15 minutes to soften before serving. Garnish with slices of lemon decorated with pink sugar crystals and mint leaves, if desired.
Grasshopper Dessert Squares
Grasshopper Dessert Squares
Pampered Chef
21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter
1 qt Vanilla Ice cream
1 container (8oz) Frozen Whipped Topping
1⁄4 tsp peppermint extract
4 drops green food coloring
fresh mint leaves
Additional fudge mint cookies (optional)
Preheat oven to 350. Finely chop cookies using Food Chopper; place
in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto
bottom of Square Baker. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill Classic
Batter Bowl in Fridge at the same time. Place Baker with cooler crust
in freezer
Scoop ice cream into chilled Batter Bowl. Stir until softened &
blended; gently fold in 2 cups of whipped topping, peppermint extract &
food coloring. Spread ice cream mixture evenly over cold crust. Cover
with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temp 10 minutes. Attach
open start tip to Easy Accent Decorator; fill with remaining whipped
topping. Cut dessert into squares with knife dipped in warm water. Garnish
each square with EAD. Add cookie half & mint leaves, if desired
Pampered Chef
21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter
1 qt Vanilla Ice cream
1 container (8oz) Frozen Whipped Topping
1⁄4 tsp peppermint extract
4 drops green food coloring
fresh mint leaves
Additional fudge mint cookies (optional)
Preheat oven to 350. Finely chop cookies using Food Chopper; place
in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto
bottom of Square Baker. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill Classic
Batter Bowl in Fridge at the same time. Place Baker with cooler crust
in freezer
Scoop ice cream into chilled Batter Bowl. Stir until softened &
blended; gently fold in 2 cups of whipped topping, peppermint extract &
food coloring. Spread ice cream mixture evenly over cold crust. Cover
with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temp 10 minutes. Attach
open start tip to Easy Accent Decorator; fill with remaining whipped
topping. Cut dessert into squares with knife dipped in warm water. Garnish
each square with EAD. Add cookie half & mint leaves, if desired
Simple Sprite Cake
Simple Sprite Cake
1 white cake mix
4 eggs
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)
* Preheat oven to 350 degrees.
* Grease and flour two 9 inch cake pans.
* Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
* Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
Make it simple all the way and tear open a can of vanilla ready-made frosting… (don't worry I won't tell) or you can use this really easy frosting recipe:
Buttercream Frosting
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream
* Using a mixer, cream softened butter and vanilla with until smooth.
* Add sugar gradually, allowing butter and sugar to cream together before adding more.
* If you want it a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture
1 white cake mix
4 eggs
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)
* Preheat oven to 350 degrees.
* Grease and flour two 9 inch cake pans.
* Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
* Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
Make it simple all the way and tear open a can of vanilla ready-made frosting… (don't worry I won't tell) or you can use this really easy frosting recipe:
Buttercream Frosting
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream
* Using a mixer, cream softened butter and vanilla with until smooth.
* Add sugar gradually, allowing butter and sugar to cream together before adding more.
* If you want it a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture
O’Henry Bars
O’Henry Bars
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter (I use creamy or crunchy whichever I have on hand)
6 cups crisp rice cereal
1 tsp vanilla
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup (6 ounces) butterscotch morsels
Combine granulated sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter and vanilla. Stir in cereal. Press into greased 13 x 9 inch baking pan.
Microwave chocolate and butterscotch morsels in medium, microwave-safe bowl on high for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars. Makes 4 dozen bars.
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter (I use creamy or crunchy whichever I have on hand)
6 cups crisp rice cereal
1 tsp vanilla
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup (6 ounces) butterscotch morsels
Combine granulated sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter and vanilla. Stir in cereal. Press into greased 13 x 9 inch baking pan.
Microwave chocolate and butterscotch morsels in medium, microwave-safe bowl on high for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars. Makes 4 dozen bars.
ROYAL ICING
ROYAL ICING
The Decorette Shop
4 tablespoons meringue piowder
1/2 teaspoon cream of tartar
5 1/2 tablespoons water (level with knife)
1 pound powdered sugar
Place in grease free bowl and beat until stiff peaks form
The Decorette Shop
4 tablespoons meringue piowder
1/2 teaspoon cream of tartar
5 1/2 tablespoons water (level with knife)
1 pound powdered sugar
Place in grease free bowl and beat until stiff peaks form
WHIPKREME BUTTERCREAM
WHIPKREME BUTTERCREAM
The Decorette Shop
1/2 cup boiling water
3/4 cup granulated sugar
1 Tbsp. Meringue Powder
Disolve sugar in boiling water, cool completly. Add meringue powder and beat untill meringue clings to the beaters, Set aside. In another bowl blend together and then beat for 10 minutes the following ingredients.
2 cups cake & icing shortening or 1 cup cake & icing shortening and 1 cup white margerine
1 1/2 tsp flavoring
1 pound powdered sugar
1/2 tsp. salt
When all fluffy, add 1/2 of first mixture and beat well. Add remainder of meringue and mix well
The Decorette Shop
1/2 cup boiling water
3/4 cup granulated sugar
1 Tbsp. Meringue Powder
Disolve sugar in boiling water, cool completly. Add meringue powder and beat untill meringue clings to the beaters, Set aside. In another bowl blend together and then beat for 10 minutes the following ingredients.
2 cups cake & icing shortening or 1 cup cake & icing shortening and 1 cup white margerine
1 1/2 tsp flavoring
1 pound powdered sugar
1/2 tsp. salt
When all fluffy, add 1/2 of first mixture and beat well. Add remainder of meringue and mix well
BUTTERCREAM
BUTTERCREAM
The Decorette Shop
1 pound powdered sugar
2 to 3 drops butter flavor
1/2 cup cake & icing shortening
1 tsp. clear vanilla
pinch of salt (optional)
1/4 tsp. almond flavor
1/4 cup of water
1 tbsp. meringue powder
Place all ingredients in a bowl and beat at medium speed for 10 minutes.
The Decorette Shop
1 pound powdered sugar
2 to 3 drops butter flavor
1/2 cup cake & icing shortening
1 tsp. clear vanilla
pinch of salt (optional)
1/4 tsp. almond flavor
1/4 cup of water
1 tbsp. meringue powder
Place all ingredients in a bowl and beat at medium speed for 10 minutes.
SWEDISH COOKIES
SWEDISH COOKIES
The Decorette Shop
Blend 1 cup butter and 1 cup Cake And Icing Shortening
Add 2 cups sugar and 1 cup Macaroon Coconut
Add 3-4 drops LorAnn Coconut Oil (to taste)
Add 3-1/2 cups flour
With last bit of flour add 1 teaspoon Bakers Ammonium
Make into little balls (about 1 inch) and bake at 350 F until very lightly brown
When cool roll into powdered sugar
Yield: Approx. 150 cookies
The Decorette Shop
Blend 1 cup butter and 1 cup Cake And Icing Shortening
Add 2 cups sugar and 1 cup Macaroon Coconut
Add 3-4 drops LorAnn Coconut Oil (to taste)
Add 3-1/2 cups flour
With last bit of flour add 1 teaspoon Bakers Ammonium
Make into little balls (about 1 inch) and bake at 350 F until very lightly brown
When cool roll into powdered sugar
Yield: Approx. 150 cookies
DREAM COOKIES
DREAM COOKIES
Light and delicate, melt in your mouth
The Decorette Shop
1 cup butter or margarine
1/2 cup sugar
2 cups all purpose flour
2 tsp Vanilla Sugar
1 tsp Bakers Ammonia
48 blanched or unbalanced almond halves or Glace Cherries halved
Cream butter and sugar until light. Add the flour, vanilla sugar and Bakers Ammonium, blend well. Form the dough into small balls. Press down lightly on greased baking sheet. Press and almond half or cherry half on top. Bake at 275 F for 30 minutes. Makes approx. 4 dozen 2" cookies.
Light and delicate, melt in your mouth
The Decorette Shop
1 cup butter or margarine
1/2 cup sugar
2 cups all purpose flour
2 tsp Vanilla Sugar
1 tsp Bakers Ammonia
48 blanched or unbalanced almond halves or Glace Cherries halved
Cream butter and sugar until light. Add the flour, vanilla sugar and Bakers Ammonium, blend well. Form the dough into small balls. Press down lightly on greased baking sheet. Press and almond half or cherry half on top. Bake at 275 F for 30 minutes. Makes approx. 4 dozen 2" cookies.
BANANA CAKE
BANANA CAKE
The Decorette Shop
1 Betty Crocker Spice Cake Mix
1 Betty Crocker Sour Cream Cake Mix
1 Betty Crocker White Cake Mix
Water called for on all 3 cake box mixes
9 tsp powdered egg white
6 fresh whole eggs
1/3 cup oil
2/3 cup water in addition to water on boxes
1 tsp Banana Creme Flavor
2 ripe bananas mashed
1/2 cup broken walnuts
Mix together. Bake at 350 F for the first 15 minutes, reduce to 325 F and bake until done.
The Decorette Shop
1 Betty Crocker Spice Cake Mix
1 Betty Crocker Sour Cream Cake Mix
1 Betty Crocker White Cake Mix
Water called for on all 3 cake box mixes
9 tsp powdered egg white
6 fresh whole eggs
1/3 cup oil
2/3 cup water in addition to water on boxes
1 tsp Banana Creme Flavor
2 ripe bananas mashed
1/2 cup broken walnuts
Mix together. Bake at 350 F for the first 15 minutes, reduce to 325 F and bake until done.
POPPY SEED CAKE
POPPY SEED CAKE
The Decorette Shop
3⁄4 cup poppy seed
3 teaspoons baking powder
3⁄4 cup warm milk
5 egg whites or 5 Tbsp. egg white powder
1 1⁄2 cups sugar
dissolved in 1 cup plus 1 1⁄2 Tbsp. water
3 cups flour
1⁄2 teaspoon vanilla
Preheat oven to 350 degrees, soak poppy seeds in warm milk for several hours. Cream sugar and butter thoroughly; and sifted baking powder; add vanilla. Add stiffly beaten Egg whites.
Bake in 2 - 10 inch by 2 inch deep pans until done.
The Decorette Shop
3⁄4 cup poppy seed
3 teaspoons baking powder
3⁄4 cup warm milk
5 egg whites or 5 Tbsp. egg white powder
1 1⁄2 cups sugar
dissolved in 1 cup plus 1 1⁄2 Tbsp. water
3 cups flour
1⁄2 teaspoon vanilla
Preheat oven to 350 degrees, soak poppy seeds in warm milk for several hours. Cream sugar and butter thoroughly; and sifted baking powder; add vanilla. Add stiffly beaten Egg whites.
Bake in 2 - 10 inch by 2 inch deep pans until done.
PINK CHAMPAGNE CAKE
PINK CHAMPAGNE CAKE
The Decorette Shop
1 white cake mix
2 tsp. Champagne Flavor
4 egg whites
water called for on cake mix box or use defizzed 7-Up.
Pink food color
Mix according to direction. Bake at 325 degrees until done.
The Decorette Shop
1 white cake mix
2 tsp. Champagne Flavor
4 egg whites
water called for on cake mix box or use defizzed 7-Up.
Pink food color
Mix according to direction. Bake at 325 degrees until done.
Apple Crumble
Apple Crumble
2 medium Granny Smith apples
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
3 tablespoons quick or old-fashioned oats
Preheat oven to 375°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apples
in half and place in Classic Batter Bowl. Add sugar and cinnamon; toss to coat.
Place apple mixture in Small Oval Baker.
Place butter in Small Batter Bowl; microwave, uncovered, on HIGH 30-40 seconds or until melted.
Add flour, brown sugar, walnuts and oats; mix well. Sprinkle mixture evenly over apples.
Bake 30-35 minutes or until apples are tender and topping is golden brown.
Yield: 4 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 40 g,
Protein 4 g, Sodium 65 mg, Fiber 3 g
Cook’s Tips: Recipe can be prepared in a toaster oven. Preheat toaster oven to 375°F; proceed as recipe directs.
©The Pampered Chef, Ltd. 2008
2 medium Granny Smith apples
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
3 tablespoons quick or old-fashioned oats
Preheat oven to 375°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apples
in half and place in Classic Batter Bowl. Add sugar and cinnamon; toss to coat.
Place apple mixture in Small Oval Baker.
Place butter in Small Batter Bowl; microwave, uncovered, on HIGH 30-40 seconds or until melted.
Add flour, brown sugar, walnuts and oats; mix well. Sprinkle mixture evenly over apples.
Bake 30-35 minutes or until apples are tender and topping is golden brown.
Yield: 4 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 40 g,
Protein 4 g, Sodium 65 mg, Fiber 3 g
Cook’s Tips: Recipe can be prepared in a toaster oven. Preheat toaster oven to 375°F; proceed as recipe directs.
©The Pampered Chef, Ltd. 2008
Pioneer Woman Chocolate Sheet Cake
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk. (PIONEER WOMAN BACK-UP PLAN: Living way out in the country, I often find myself missing key ingredients for many recipes and have had to learn to improvise. I usually don’t have buttermilk in the fridge when I want to make this cake, so here’s what I do: pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly. Try it sometime!)
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk. (PIONEER WOMAN BACK-UP PLAN: Living way out in the country, I often find myself missing key ingredients for many recipes and have had to learn to improvise. I usually don’t have buttermilk in the fridge when I want to make this cake, so here’s what I do: pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly. Try it sometime!)
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Lemon Poppy-Seed Tea Cake
Lemon Poppy-Seed Tea Cake
(Adapted from Everyday Food)
1 ½ cup all-purpose flour
2 tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons fresh grated lemon zest
1 cup granulated sugar, divided
12 tablespoons unsalted butter, softened
3 large eggs
2 teaspoons vanilla
1/4 cup milk
1/3 cup fresh lemon juice
Preheat oven to 350
In a medium bowl, whisk together flours, poppy seeds, baking powder and salt.
In a large mixing bowl, add zest and 2/3 cup sugar - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until light and fluffy. Add eggs, one at a time, beating until well combined after each. Mix in vanilla. Add half of the dry ingredients - mix just until combined, then mix in milk. Add remaining dry ingredients and stir just until combined.
Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 45 to 55 minutes.
Meanwhile, in a small saucepan, stir together remaining 1/3 cup sugar and lemon juice. Bring to a boil, stirring, and let cook for 30 seconds. Remove from the heat. Measure out 2 tablespoons of the syrup and place in a small bowl. Set both aside.
As soon as the cake come out from the oven, use a toothpick to poke wholes all over the top. Pour the syrup that is still in the saucepan all over the cake. Place the pan on a rack and let cool completely. Turn the cake out of the pan and brush all over with the reserved 2 tablespoons syrup.
(Adapted from Everyday Food)
1 ½ cup all-purpose flour
2 tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons fresh grated lemon zest
1 cup granulated sugar, divided
12 tablespoons unsalted butter, softened
3 large eggs
2 teaspoons vanilla
1/4 cup milk
1/3 cup fresh lemon juice
Preheat oven to 350
In a medium bowl, whisk together flours, poppy seeds, baking powder and salt.
In a large mixing bowl, add zest and 2/3 cup sugar - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until light and fluffy. Add eggs, one at a time, beating until well combined after each. Mix in vanilla. Add half of the dry ingredients - mix just until combined, then mix in milk. Add remaining dry ingredients and stir just until combined.
Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 45 to 55 minutes.
Meanwhile, in a small saucepan, stir together remaining 1/3 cup sugar and lemon juice. Bring to a boil, stirring, and let cook for 30 seconds. Remove from the heat. Measure out 2 tablespoons of the syrup and place in a small bowl. Set both aside.
As soon as the cake come out from the oven, use a toothpick to poke wholes all over the top. Pour the syrup that is still in the saucepan all over the cake. Place the pan on a rack and let cool completely. Turn the cake out of the pan and brush all over with the reserved 2 tablespoons syrup.
Chocolate Peanut-Butter Pie
Chocolate Peanut-Butter Pie
Everyday Food (May 2008)
30 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 envelope (1/4 ounce) unflavored gelatin
3/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts
Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground (you should have 1 3/4 cups); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly into the bottom and up the sides (use bottom of a dry measuring cup to help). Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean and reserve.
Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.
Heat softened gelatin over very low heat, stirring, just until dissolved. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.
Everyday Food (May 2008)
30 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 envelope (1/4 ounce) unflavored gelatin
3/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts
Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground (you should have 1 3/4 cups); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly into the bottom and up the sides (use bottom of a dry measuring cup to help). Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean and reserve.
Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.
Heat softened gelatin over very low heat, stirring, just until dissolved. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.
Strawberry-Rhubarb Sundaes
Strawberry-Rhubarb Sundaes
Martha Stewart
Prep: 15 minutes Total: 15 minutes plus cooling
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
Ingredients
Serves 8.
* 1 pound strawberries, hulled and quartered
* 2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
* 1/2 cup sugar
* 2 pints vanilla ice cream
* Shortbread Wedges, or store-bought shortbread cookies, for serving (optional)
Directions
1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
2. Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.
Martha Stewart
Prep: 15 minutes Total: 15 minutes plus cooling
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
Ingredients
Serves 8.
* 1 pound strawberries, hulled and quartered
* 2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
* 1/2 cup sugar
* 2 pints vanilla ice cream
* Shortbread Wedges, or store-bought shortbread cookies, for serving (optional)
Directions
1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
2. Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.
Chocolate-Mint Wafers
Chocolate-Mint Wafers
Martha Stewart
1 cup all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp plus 1/8 tsp salt
6 TBSP (3/4 stick) unsalted butter, room temp.
½ cup sugar
1 large egg
½ tsp pure vanilla extract
12 oz semisweet or bittersweet chocolate, chopped
¼ tsp pure peppermint extract
sprinkles (optional) for decorating
Preheat oven to 350F. In a medium bowl, whisk together flour, cocoa, baking powder, and ¼ tsp salt. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
Form balls of dough (each equal to 1 tsp), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 ½ inch rounds (about ¼ inch thick). Bake until slightly firm to the touch, 8-10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
Make chocolate coating; place chocolate, peppermint extract, and remaining 1/8 tsp salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2-3 minutes; remove from heat.
Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
Martha Stewart
1 cup all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp plus 1/8 tsp salt
6 TBSP (3/4 stick) unsalted butter, room temp.
½ cup sugar
1 large egg
½ tsp pure vanilla extract
12 oz semisweet or bittersweet chocolate, chopped
¼ tsp pure peppermint extract
sprinkles (optional) for decorating
Preheat oven to 350F. In a medium bowl, whisk together flour, cocoa, baking powder, and ¼ tsp salt. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
Form balls of dough (each equal to 1 tsp), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 ½ inch rounds (about ¼ inch thick). Bake until slightly firm to the touch, 8-10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
Make chocolate coating; place chocolate, peppermint extract, and remaining 1/8 tsp salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2-3 minutes; remove from heat.
Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
Chocolate Cherry Stack Cake
Chocolate Cherry Stack Cake
Prep: 40 minutes
Bake: 22 minutes
Cool: 10 minutes
Stand: 10 minutes
Bake: 22 minutes
Cool: 10 minutes
Stand: 10 minutes
Ingredients
- 3/4 cup plus 1 tsp. all-purpose flour
- 1/3 cup plus 1 tsp. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup sour cream
- 1 Recipe Cherry or Chocolate Frosting, recipe below
- 1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream, 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream, 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
8. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Notes: This was really tasty, however the frosting does not get hard.
Easy Chocolate Covered Cherries
Easy Chocolate Covered Cherries
2 jars (10 ounces each) maraschino cherries with stems
1 package (12 ounce) semisweet chocolate chips
Method
Drain cherries; discard juice. Put cherries on paper towels to drain completely.
Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Do not let chocolate get too hot. Remove from heat.
Dip cherries into chocolate; swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.
Makes about 5 dozen.
2 jars (10 ounces each) maraschino cherries with stems
1 package (12 ounce) semisweet chocolate chips
Method
Drain cherries; discard juice. Put cherries on paper towels to drain completely.
Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Do not let chocolate get too hot. Remove from heat.
Dip cherries into chocolate; swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.
Makes about 5 dozen.
Pecan Fudge Brownies
Pecan Fudge Brownies
Martha Stewart
Prep: 25 minutes Total: 1 hour, plus cooling
Ingredients
Makes 16.
* 1/2 cup (1 stick) unsalted butter, plus more for pan
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 2 ounces unsweetened chocolate, coarsely chopped
* 1 ounce semisweet chocolate, coarsely chopped
* 1 cup packed dark-brown sugar
* 1/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
3. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares. Store brownies in an airtight container at room temperature, up to 5 days.
Martha Stewart
Prep: 25 minutes Total: 1 hour, plus cooling
Ingredients
Makes 16.
* 1/2 cup (1 stick) unsalted butter, plus more for pan
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 2 ounces unsweetened chocolate, coarsely chopped
* 1 ounce semisweet chocolate, coarsely chopped
* 1 cup packed dark-brown sugar
* 1/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
3. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares. Store brownies in an airtight container at room temperature, up to 5 days.
Vanilla Pound Cake
Vanilla Pound Cake
Martha Stewart
Prep: 15 minutes Total: 1 1/4 hours, plus cooling
Busy times call for easy desserts that have a sweet simplicity, like this rich pound cake that has a hint of vanilla.
Ingredients
Serves 8.
* 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
* 2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 cup sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon salt
Directions
1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Martha Stewart
Prep: 15 minutes Total: 1 1/4 hours, plus cooling
Busy times call for easy desserts that have a sweet simplicity, like this rich pound cake that has a hint of vanilla.
Ingredients
Serves 8.
* 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
* 2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 cup sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon salt
Directions
1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Chocolate Peanut-Butter Sandwich Cookies
Chocolate Peanut-Butter Sandwich Cookies
Martha Stewart
Prep: 15 minutes Total: 1 hour, plus cooling
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Ingredients
Makes 15.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces semisweet chocolate, chopped
* 2 tablespoons heavy cream
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup creamy peanut butter
* 1/3 cup packed light-brown sugar
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.
3. Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).
4. Drop dough by heaping teaspoons onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
5. With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
Martha Stewart
Prep: 15 minutes Total: 1 hour, plus cooling
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Ingredients
Makes 15.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces semisweet chocolate, chopped
* 2 tablespoons heavy cream
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup creamy peanut butter
* 1/3 cup packed light-brown sugar
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.
3. Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).
4. Drop dough by heaping teaspoons onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
5. With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
Blackberry Crumb Bars
Blackberry Crumb Bars
Martha Stewart
Prep: 10 minutes Total: 50 minutes plus cooling
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Ingredients
Makes 16.
* 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
* 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
* 1/2 cup packed light-brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup confectioners' sugar
* 1/2 teaspoon pure vanilla extract
* 2 large eggs
* 2 containers (5 ounces each) blackberries
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Martha Stewart
Prep: 10 minutes Total: 50 minutes plus cooling
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Ingredients
Makes 16.
* 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
* 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
* 1/2 cup packed light-brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup confectioners' sugar
* 1/2 teaspoon pure vanilla extract
* 2 large eggs
* 2 containers (5 ounces each) blackberries
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Oatmeal-Raisin Bars
Oatmeal-Raisin Bars
Martha Stewart
Prep: 10 minutes Total: 35 minutes, plus cooling
Ingredients
Makes 16.
* 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
* 3/4 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup all-purpose flour (spooned and leveled)
* 2 cups old-fashioned rolled oats (not quick-cooking)
* 1 cup raisins
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.
Martha Stewart
Prep: 10 minutes Total: 35 minutes, plus cooling
Ingredients
Makes 16.
* 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
* 3/4 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup all-purpose flour (spooned and leveled)
* 2 cups old-fashioned rolled oats (not quick-cooking)
* 1 cup raisins
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.
Rocky Road Brownies
Rocky Road Brownies
Martha Stewart
Prep: 10 minutes Total: 45 minutes, plus cooling
These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool!
Ingredients
Makes 16.
* 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
* 1 bag (12 ounces) semisweet chocolate chips
* 1/2 cup granulated sugar
* 1/2 cup packed light-brown sugar
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup all-purpose flour (spooned and leveled)
* 1 cup miniature marshmallows
* 1/2 cup chopped nuts, such as cashews, pecans, or walnuts
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Martha Stewart
Prep: 10 minutes Total: 45 minutes, plus cooling
These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool!
Ingredients
Makes 16.
* 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
* 1 bag (12 ounces) semisweet chocolate chips
* 1/2 cup granulated sugar
* 1/2 cup packed light-brown sugar
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup all-purpose flour (spooned and leveled)
* 1 cup miniature marshmallows
* 1/2 cup chopped nuts, such as cashews, pecans, or walnuts
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Coconut-Pineapple Loaf Cake
Coconut-Pineapple Loaf Cake
Martha Stewart
Prep: 15 minutes Total: 1 hour 25 minutes, plus cooling
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Ingredients
Serves 10.
* 1 1/2 cups sweetened shredded coconut
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 3 large eggs
* 1 cup sour cream
* 1 can (20 ounces) pineapple chunks in juice, drained well
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Martha Stewart
Prep: 15 minutes Total: 1 hour 25 minutes, plus cooling
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Ingredients
Serves 10.
* 1 1/2 cups sweetened shredded coconut
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 3 large eggs
* 1 cup sour cream
* 1 can (20 ounces) pineapple chunks in juice, drained well
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Thursday, February 12, 2009
Hot Chocolate with Marshmallow Hearts
Hot Chocolate with Marshmallow Hearts
Martha Stewart
Are you feeling soft-hearted this Valentine's Day? Reach for some marshmallows and transform them into confections of affection. Start by greasing a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.
Ingredients
* 4 cups whole milk
* 2 tablespoons sugar
* 2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
* 4 tablespoons finely chopped or shaved semisweet chocolate
Directions
1. Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.
Martha Stewart
Are you feeling soft-hearted this Valentine's Day? Reach for some marshmallows and transform them into confections of affection. Start by greasing a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.
Ingredients
* 4 cups whole milk
* 2 tablespoons sugar
* 2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
* 4 tablespoons finely chopped or shaved semisweet chocolate
Directions
1. Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.
Truffle Brownies
Truffle Brownies
Martha Stewart
Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.
Ingredients
Makes about 1 dozen.
* 4 tablespoons unsalted butter, plus more for pan
* 3 ounces good-quality unsweetened chocolate, coarsely chopped
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 1/4 cup milk
* 1 teaspoon pure vanilla extract
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 2/3 cup heavy cream
* Heart-shaped sprinkles, for garnish
Directions
1. Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
6. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
Martha Stewart
Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.
Ingredients
Makes about 1 dozen.
* 4 tablespoons unsalted butter, plus more for pan
* 3 ounces good-quality unsweetened chocolate, coarsely chopped
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 1/4 cup milk
* 1 teaspoon pure vanilla extract
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 2/3 cup heavy cream
* Heart-shaped sprinkles, for garnish
Directions
1. Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
6. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
Chocolate Fondue
Chocolate Fondue
Martha Stewart
We served marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots with our fondue. Other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.
Ingredients
Makes 1 quart.
* 1 pound bittersweet chocolate, coarsely chopped
* 2 cups heavy cream
Directions
1. Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.
Martha Stewart
We served marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots with our fondue. Other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.
Ingredients
Makes 1 quart.
* 1 pound bittersweet chocolate, coarsely chopped
* 2 cups heavy cream
Directions
1. Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.
Sacher Torte Heart with Truffle Top
Sacher Torte Heart with Truffle Top
Martha Stewart
Part of the Valentine's Day Workshop
* Go Back to the Workshop
* Sign Up for the Workshop
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.
Ingredients
Makes One 6-inch 2-Layer Cake.
* 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
* Unsweetened cocoa powder, for pans
* 4 ounces semisweet chocolate, finely chopped
* 1/3 cup plus 2 tablespoons sugar
* 3 large eggs, separated
* 1 teaspoon pure vanilla extract
* 3/4 cup all-purpose flour
* 1/3 teaspoon salt
* 1/4 cup apricot jam
* 2 teaspoons orange-flavored liqueur, (optional)
* 8 ounces semisweet or bittersweet chocolate, finely chopped
* 1 cup heavy cream
* Chocolate Truffles
Directions
1. Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve. Cake can be refrigerated in an airtight container up to 2 days.
Martha Stewart
Part of the Valentine's Day Workshop
* Go Back to the Workshop
* Sign Up for the Workshop
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.
Ingredients
Makes One 6-inch 2-Layer Cake.
* 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
* Unsweetened cocoa powder, for pans
* 4 ounces semisweet chocolate, finely chopped
* 1/3 cup plus 2 tablespoons sugar
* 3 large eggs, separated
* 1 teaspoon pure vanilla extract
* 3/4 cup all-purpose flour
* 1/3 teaspoon salt
* 1/4 cup apricot jam
* 2 teaspoons orange-flavored liqueur, (optional)
* 8 ounces semisweet or bittersweet chocolate, finely chopped
* 1 cup heavy cream
* Chocolate Truffles
Directions
1. Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve. Cake can be refrigerated in an airtight container up to 2 days.
Molten Mocha Cakes
Molten Mocha Cakes
Martha Stewart
Prep: 10 minutes Total: 35 minutes
If you want to double or triple this recipe, just add three minutes or so to baking time.
Ingredients
Serves 2.
* 2 tablespoons unsalted butter, plus more for ramekins
* 1/3 cup confectioners sugar, plus more for ramekins and serving
* 2 ounces semisweet chocolate, broken into pieces
* 1 large egg
* 1 large egg yolk
* 1 teaspoon espresso powder
* Pinch salt
* 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Martha Stewart
Prep: 10 minutes Total: 35 minutes
If you want to double or triple this recipe, just add three minutes or so to baking time.
Ingredients
Serves 2.
* 2 tablespoons unsalted butter, plus more for ramekins
* 1/3 cup confectioners sugar, plus more for ramekins and serving
* 2 ounces semisweet chocolate, broken into pieces
* 1 large egg
* 1 large egg yolk
* 1 teaspoon espresso powder
* Pinch salt
* 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Chocolate-Covered Strawberries-Valentine's Day
Chocolate-Covered Strawberries
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Ingredients
Makes about 20.
* 8 ounces semisweet chocolate, finely chopped
* 1 pound large strawberries (about 20), washed and dried well
* 1/3 cup finely chopped pistachios (optional)
Directions
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Ingredients
Makes about 20.
* 8 ounces semisweet chocolate, finely chopped
* 1 pound large strawberries (about 20), washed and dried well
* 1/3 cup finely chopped pistachios (optional)
Directions
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Classic Chocolate Fondue
Classic Chocolate Fondue
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.
Oats and Honey Granola Pie
Oats and Honey Granola Pie
Crust
1 pillsbury refrigerated pie crust (from 15oz) box, softened as directed on box
Filling
½ cup butter
½ cup packed brown sugar
¾ cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 nature valley oats ‘n honey crunchy granola bars (2 pouches from 8.9oz box)
½ cup chopped walnuts
¼ cup quick-cooking or old fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream if desired
Heat oven to 350F. Place pie crust in 9-inch glass pan as directed on box for one-crust filled pie. (Don’t pre-bake crust)
Melt butter in microwave. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla, and eggs. Stir crushed granola bars, walnuts, oats, and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
Bake 40-50 minutes or until filling is set and crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temp., or chilled with whipped cream or ice cream. Store in refrigerator.
Tips: To easily crush granola bars, do not unwrap and using a rolling pin to crush.
Crust
1 pillsbury refrigerated pie crust (from 15oz) box, softened as directed on box
Filling
½ cup butter
½ cup packed brown sugar
¾ cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 nature valley oats ‘n honey crunchy granola bars (2 pouches from 8.9oz box)
½ cup chopped walnuts
¼ cup quick-cooking or old fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream if desired
Heat oven to 350F. Place pie crust in 9-inch glass pan as directed on box for one-crust filled pie. (Don’t pre-bake crust)
Melt butter in microwave. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla, and eggs. Stir crushed granola bars, walnuts, oats, and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
Bake 40-50 minutes or until filling is set and crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temp., or chilled with whipped cream or ice cream. Store in refrigerator.
Tips: To easily crush granola bars, do not unwrap and using a rolling pin to crush.
Gooey Mud Pie
Gooey Mud Pie
1 jar (11.75 oz) hot fudge topping, slightly warm
1 9-inch premade chocolate piecrust
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed, Cool Whip
1 bottle (7.25oz) chocolate shell topping, Smucker’s magic shell
Drizzle half of the warm fudge topping over bottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 minutes.
Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in ¼ cup whipped topping. Fold in remaining whipped topping to create a mousselike texture.
Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle ¼ of the chocolate toppin over top of pie. Freeze pie 5 minutes. Repeat dizzling and freezing 3 more times. Cut pie into wedges and serve immediately.
1 jar (11.75 oz) hot fudge topping, slightly warm
1 9-inch premade chocolate piecrust
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed, Cool Whip
1 bottle (7.25oz) chocolate shell topping, Smucker’s magic shell
Drizzle half of the warm fudge topping over bottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 minutes.
Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in ¼ cup whipped topping. Fold in remaining whipped topping to create a mousselike texture.
Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle ¼ of the chocolate toppin over top of pie. Freeze pie 5 minutes. Repeat dizzling and freezing 3 more times. Cut pie into wedges and serve immediately.
Apple Cinnamon Popcorn
Apple Cinnamon Popcorn
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher tender white
1 ½ cups dried sliced apples, finely chopped, Mariani
¼ cup butter
3 TBSP water
¾ cup light brown sugar
2 tsp ground cinnamon
In a large bowl, combine popped popcorn and dried apples; set aside. In a medium saucepan, over medium-high heat, melt butter. Add water, brown sugar, and cinnamon. Bring to boil and cook for 1 minute.
Carefully pour brown sugar mixture over popcorn-apple mixture, tossing with wooden spoon.
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher tender white
1 ½ cups dried sliced apples, finely chopped, Mariani
¼ cup butter
3 TBSP water
¾ cup light brown sugar
2 tsp ground cinnamon
In a large bowl, combine popped popcorn and dried apples; set aside. In a medium saucepan, over medium-high heat, melt butter. Add water, brown sugar, and cinnamon. Bring to boil and cook for 1 minute.
Carefully pour brown sugar mixture over popcorn-apple mixture, tossing with wooden spoon.
Pink Strawberry Popcorn
Pink Strawberry Popcorn
1 TBSP shortening, Crisco
1 packet (.14oz) strawberry-flavored drink mix, kool-aid
1 bag (12 oz) white chocolate chips, nestle
2 drops red food coloring, gel or paste
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher’s tender white
3 TBSP pink sanding sugar
In a microwave-safe bowl, combine shortening and drink mix. Melt in microwave on High heat for 1 minute. Remove and stir. Add white chocolate chips. Return to microwave and melt chips on low heat for 2 minute, stirring every 30 seconds. (If using food coloring, stir into melted chocolate at this point.)
In a large bowl, slowly pour melted white chocolate mixture over popped popcorn, tossing with wooden spoon. Sprinkle sanding sugar over the top and toss to coat.
1 TBSP shortening, Crisco
1 packet (.14oz) strawberry-flavored drink mix, kool-aid
1 bag (12 oz) white chocolate chips, nestle
2 drops red food coloring, gel or paste
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher’s tender white
3 TBSP pink sanding sugar
In a microwave-safe bowl, combine shortening and drink mix. Melt in microwave on High heat for 1 minute. Remove and stir. Add white chocolate chips. Return to microwave and melt chips on low heat for 2 minute, stirring every 30 seconds. (If using food coloring, stir into melted chocolate at this point.)
In a large bowl, slowly pour melted white chocolate mixture over popped popcorn, tossing with wooden spoon. Sprinkle sanding sugar over the top and toss to coat.
Surprise Cupcakes
Surprise Cupcakes
1 box of chocolate cake mix (plus ingredients listed on the box)
8 oz cream cheese
1 egg
1/2c. sugar
8-10 oz chocolate chips
Make cake mix as directed on the box. Pour batter into cupcakes papers until just over half full. Mix cream cheese, egg and sugar thoroughly in a small bowl. Add chocolate chips. Take a TBSP of the mixture and plop it in the middle of each cup filled with batter. Bake as directed on box.
1 box of chocolate cake mix (plus ingredients listed on the box)
8 oz cream cheese
1 egg
1/2c. sugar
8-10 oz chocolate chips
Make cake mix as directed on the box. Pour batter into cupcakes papers until just over half full. Mix cream cheese, egg and sugar thoroughly in a small bowl. Add chocolate chips. Take a TBSP of the mixture and plop it in the middle of each cup filled with batter. Bake as directed on box.
Marshmellow fondant
Marshmellow fondant
recipe and tips for success
Posted By: bunnywoman
Marshmallow fondant is fabulous! I love the taste and it is very easy to work with. Wilton fondant is wonderful to work with but just tastes awful!!!!! I can't bring myself to place it on a cake and go through all that work for someone to give a horrible "face" and peel it off and eat the buttercream icing that lies below.
The recipe is as follows:
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
You can make a large batch of this fondant as well by doing this:
Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)
Do the same procedure as above.
Tips for success from Bunny:
I add any flavor Lorann Oil flavorings to this. Something that will compliment my cake well. What I do is cut back on the water and add about 1/8 tsp Lorann flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly. *****The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.*****
Stickiness??????
If it is way to sticky to work with then cut back on the amount of liquid that you used by about 1/2 tsp. This will help.
Let it sit out and "air dry" for about 10 minutes.
Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.
Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.
Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.
Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.
Coloring: well I have experimented with this several different ways. If I want to make the whole batch of Marshmallow fondant one color then I have added the color, just Wilton paste color, Americolors, or Chefmaster colors.....any will work for this, when I pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!
You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. I can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!!!!!!
recipe and tips for success
Posted By: bunnywoman
Marshmallow fondant is fabulous! I love the taste and it is very easy to work with. Wilton fondant is wonderful to work with but just tastes awful!!!!! I can't bring myself to place it on a cake and go through all that work for someone to give a horrible "face" and peel it off and eat the buttercream icing that lies below.
The recipe is as follows:
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
You can make a large batch of this fondant as well by doing this:
Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)
Do the same procedure as above.
Tips for success from Bunny:
I add any flavor Lorann Oil flavorings to this. Something that will compliment my cake well. What I do is cut back on the water and add about 1/8 tsp Lorann flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly. *****The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.*****
Stickiness??????
If it is way to sticky to work with then cut back on the amount of liquid that you used by about 1/2 tsp. This will help.
Let it sit out and "air dry" for about 10 minutes.
Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.
Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.
Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.
Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.
Coloring: well I have experimented with this several different ways. If I want to make the whole batch of Marshmallow fondant one color then I have added the color, just Wilton paste color, Americolors, or Chefmaster colors.....any will work for this, when I pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!
You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. I can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!!!!!!
Quick Vanilla Buttercream Frosting
Quick Vanilla Buttercream Frosting
Recipe courtesy Gale Gand
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 10 to 12 servings
Recipe courtesy Gale Gand
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 10 to 12 servings
Frozen Bananas
Frozen Bananas
Recipe courtesy Sandra Lee
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks
Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
Recipe Summary
Difficulty: Easy
Prep Time: 15
Inactive Prep Time: 90
CookTime: 60
Yield: 8 servings
Recipe courtesy Sandra Lee
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks
Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
Recipe Summary
Difficulty: Easy
Prep Time: 15
Inactive Prep Time: 90
CookTime: 60
Yield: 8 servings
Caramel Popcorn
Caramel Popcorn
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.
Sandra Lee
Makes about 10 cups
Nonstick vegetable cooking spray, PAM®
3 bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own®
1 stick butter, Land O'Lakes®
1 cup (packed) golden brown sugar, C&H®
2/3 cup light corn syrup, Karo®
1 teaspoon baking soda, Arm & Hammer®
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
* Preheat oven to 300 degrees.
* Spray 2 large cookie sheets with nonstick spray.
* Microwave popcorn according to package instructions.
* Place popcorn in a very large bowl or roasting pan. Set aside.
* In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
* Bring to a boil and cook 4 minutes without stirring.
* Remove from heat and add baking soda to caramel sauce (mixture will foam).
* Drizzle caramel sauce evenly over popcorn.
* Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
* Spread caramel corn in an even layer onto each prepared cookie sheet.
* Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
* Using a metal spatula, loosen caramel corn from cookie sheets.
* Cool caramel corn completely.
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