1/2 cup peanut butter
1/4 cup soy sauce (or to taste)
2 tablespoons Splenda (or sugar or brown sugar)
1 heaping teaspoon fresh chopped garlic (a couple cloves)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
6 drops tabasco sauce (or to taste)
1/3 cup hot water
Mix everything together and pour over soba noodles or spaghetti noodles. Makes a couple cups (2-3 servings).
Also try:
Add chicken or tofu
Add fresh broccoli
Use brown rice instead of noodles
Add 6 drops of sesame seed oil
Substitute a third of the peanut butter with sesame tahini
Top with fresh scallions and edamame
Wednesday, October 08, 2008
Monday, September 22, 2008
Chili Stew
3 14 oz. cans spicy chili beans
3 14 oz. cans crushed or diced tomatoes
1 14 oz. can tomato sauce
3 medium-large potatoes, peeled and cut into 1-inch cubes
2 carrots, peeled and sliced
1 large onion, chopped
1 bundle of broccoli, cut into heads
1 tablespoon chili powder (or more to taste)
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper (or more to taste)
hot sauce or tabasco sauce to taste
Put everything except for the broccoli into a crock pot and cook on high for 1 hour. Turn heat to low and cook for 3 hours. Add broccoli and cook for another hour on low.
Makes a ton! About 10 servings or more. (To make less leave out one can of beans and one can of crushed tomatoes.)
3 14 oz. cans crushed or diced tomatoes
1 14 oz. can tomato sauce
3 medium-large potatoes, peeled and cut into 1-inch cubes
2 carrots, peeled and sliced
1 large onion, chopped
1 bundle of broccoli, cut into heads
1 tablespoon chili powder (or more to taste)
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper (or more to taste)
hot sauce or tabasco sauce to taste
Put everything except for the broccoli into a crock pot and cook on high for 1 hour. Turn heat to low and cook for 3 hours. Add broccoli and cook for another hour on low.
Makes a ton! About 10 servings or more. (To make less leave out one can of beans and one can of crushed tomatoes.)
Monday, September 08, 2008
Key Lime Bars
Crust:
1 cup finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
Filling:
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 2-3 Key limes total)
1 cup sweetened condensed milk (14 ounces)
2 1/2 tablespoons finely ground graham cracker crumbs (for garnish)
Just before serving top with:
1/4 cup heavy cream, whipped
2 Key limes, thinly sliced into half-moons
1. Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
2. Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
3. Spread filling evenly over crust using a spatula. Sprinkle the 2 ½ tablespoons cracker crumbs over top. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
4. Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime. Ungarnished bars can be refrigerated in an airtight container up to 3 days.
makes about 16
1 cup finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
Filling:
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 2-3 Key limes total)
1 cup sweetened condensed milk (14 ounces)
2 1/2 tablespoons finely ground graham cracker crumbs (for garnish)
Just before serving top with:
1/4 cup heavy cream, whipped
2 Key limes, thinly sliced into half-moons
1. Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
2. Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
3. Spread filling evenly over crust using a spatula. Sprinkle the 2 ½ tablespoons cracker crumbs over top. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
4. Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime. Ungarnished bars can be refrigerated in an airtight container up to 3 days.
makes about 16
Monday, July 14, 2008
Cherry Vanilla Ice Milk
3/4 C sugar
2 C Heavy Cream
1 C milk
1 tsp Vanilla
2 C fresh or frozen cherries, chopped in food processor
Combine sugar, cream, milk and vanilla in a small bowl. Stir until sugar is dissolved. Pour into ice cream maker and churn. When just starting to thicken, add cherries. When soft-set, pour into freezer safe container and freeze for at least 2 hours.
Serves about 6
2 C Heavy Cream
1 C milk
1 tsp Vanilla
2 C fresh or frozen cherries, chopped in food processor
Combine sugar, cream, milk and vanilla in a small bowl. Stir until sugar is dissolved. Pour into ice cream maker and churn. When just starting to thicken, add cherries. When soft-set, pour into freezer safe container and freeze for at least 2 hours.
Serves about 6
Tuesday, June 24, 2008
Oatmeal Pancakes
2 eggs
2.25 C buttermilk
1/4 C oil
1 C old fashioned oats
1 C whole wheat flour
1/4 C wheat germ
1 tsp baking soda
1/2 tsp salt
1/2-1 tsp cinnamon (I usually use 1 tsp)
1 Tbs honey
Beat together first 3 ingredients. Add remaining ingredients and stir until just well blended. Fry on a hot griddle.
Convert recipe for waffles by using 1/2 cup of oil (as opposed to the 1/4 C)
Makes 20 four inch pancakes (1/4 C batter per pancake), generally serves 3-4 people if it's there isn't much additional food.
note: I find that the batter makes better pancakes if it's allowed to sit for a few min. before cooking- that gives the oats some time to absorb some of the liquid. Otherwise, the batter is too thin. If you're in a rush, you can get away with adding a little more flour.
Nutrition Facts (per pancake)
Serving Size 56 g
Amount Per Serving
Calories 81
Calories from Fat 34
Total Fat 3.8g-6%
Saturated Fat 0.7g-4%
Cholesterol 20mg-7%
Sodium 162mg-7%
Total Carbohydrates 9.1g-3%
Dietary Fiber 0.6g-3%
Sugars 2.4g
Protein 2.8g
Vitamin A 2% • Vitamin C 1%
Calcium 5% • Iron 7%
Nutrition Grade B+
2.25 C buttermilk
1/4 C oil
1 C old fashioned oats
1 C whole wheat flour
1/4 C wheat germ
1 tsp baking soda
1/2 tsp salt
1/2-1 tsp cinnamon (I usually use 1 tsp)
1 Tbs honey
Beat together first 3 ingredients. Add remaining ingredients and stir until just well blended. Fry on a hot griddle.
Convert recipe for waffles by using 1/2 cup of oil (as opposed to the 1/4 C)
Makes 20 four inch pancakes (1/4 C batter per pancake), generally serves 3-4 people if it's there isn't much additional food.
note: I find that the batter makes better pancakes if it's allowed to sit for a few min. before cooking- that gives the oats some time to absorb some of the liquid. Otherwise, the batter is too thin. If you're in a rush, you can get away with adding a little more flour.
Nutrition Facts (per pancake)
Serving Size 56 g
Amount Per Serving
Calories 81
Calories from Fat 34
Total Fat 3.8g-6%
Saturated Fat 0.7g-4%
Cholesterol 20mg-7%
Sodium 162mg-7%
Total Carbohydrates 9.1g-3%
Dietary Fiber 0.6g-3%
Sugars 2.4g
Protein 2.8g
Vitamin A 2% • Vitamin C 1%
Calcium 5% • Iron 7%
Nutrition Grade B+
Tuesday, May 27, 2008
Peanut Noodle Salad
1 8 oz. package soba noodles (or you can use whole wheat spaghetti noodles)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements
3/4 cup creamy or crunchy peanut butter
1/4 cup rice vinegar
6 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
6-10 drops tabasco sauce
splash of soy sauce
cayenne pepper to taste
salt to taste
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, cayenne pepper, tabasco sauce and a huge pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions and peanuts with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!
Friday, May 23, 2008
Bruschetta
25 french bread slices, preferably baguette size
6 tablespoons extra virgin olive oil
Salt and pepper to taste
3 cups diced tomatoes
3/4 cup grated parmesan cheese
6 cloves garlic, minced or crushed
2 tablespoons chopped fresh basil
1/4 cup red wine vinegar
1 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
salt and pepper to taste
Preheat oven to 350° F. Place bread slices on large cookie sheet, drizzle with olive oil, and season with salt and pepper. Bake for 5-10 minutes or until bread is crisp and slightly golden brown.
In a large mixing bowl combine tomatoes, cheese, garlic, basil, vinegar, thyme, and olive oil. Season to taste with salt and pepper. Blend well, cover and refrigerate 1-2 hours. This makes a ton! Spoon on top of bread slices.
6 tablespoons extra virgin olive oil
Salt and pepper to taste
3 cups diced tomatoes
3/4 cup grated parmesan cheese
6 cloves garlic, minced or crushed
2 tablespoons chopped fresh basil
1/4 cup red wine vinegar
1 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
salt and pepper to taste
Preheat oven to 350° F. Place bread slices on large cookie sheet, drizzle with olive oil, and season with salt and pepper. Bake for 5-10 minutes or until bread is crisp and slightly golden brown.
In a large mixing bowl combine tomatoes, cheese, garlic, basil, vinegar, thyme, and olive oil. Season to taste with salt and pepper. Blend well, cover and refrigerate 1-2 hours. This makes a ton! Spoon on top of bread slices.
Smashed Spiced Sweet Potatoes
4 pounds sweet potatoes (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
***
NUTRITION INFORMATION: Per serving: 113 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 22 g carbohydrate; 2 g protein; 3 g fiber; 243 mg sodium.
Nutrition bonus: Vitamin A (360% daily value), Vitamin C (30% dv).
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
***
NUTRITION INFORMATION: Per serving: 113 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 22 g carbohydrate; 2 g protein; 3 g fiber; 243 mg sodium.
Nutrition bonus: Vitamin A (360% daily value), Vitamin C (30% dv).
Curried Hummus
2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste
Put all ingredients in a food processor and blend until smooth.
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste
Put all ingredients in a food processor and blend until smooth.
Beet, Walnut and Gorgonzola Salad
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
Spicy Avocado-Stuffed Deviled Eggs
10 large eggs
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon wasabi paste (Japanese horseradish paste)*
1/4 teaspoon salt
Pinch freshly ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe avocado, halved, peeled, pitted, and diced
*Available at Asian markets and some supermarkets
Hard boil the eggs. Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon wasabi paste (Japanese horseradish paste)*
1/4 teaspoon salt
Pinch freshly ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe avocado, halved, peeled, pitted, and diced
*Available at Asian markets and some supermarkets
Hard boil the eggs. Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.
Chipotle Deviled Eggs
12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.
Hard boil the eggs. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Spoon filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.
Hard boil the eggs. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Spoon filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
Tropical Fruit Salsa
1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya (or mango)
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro
Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)
Tuesday, May 13, 2008
Oatmeal Peanut Butter Cookies
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup sugar (or Splenda)
1 cup peanut butter
2 eggs
1.5 cups whole wheat flour
1 tsp salt
1 cup thick rolled oats
2 tsp baking soda
Preheat oven to 350.
Cream shortening, butter, sugars and peanut butter until light and fluffy. Add eggs one at a time. Add flour, salt and soda all at once. Mix in oats just until combined.
Drop by heaping teaspoons onto baking sheers and bake for 10-15 min, or until just starting to brown.
Makes approximately 60 cookies
1/2 cup butter
1 cup brown sugar
1 cup sugar (or Splenda)
1 cup peanut butter
2 eggs
1.5 cups whole wheat flour
1 tsp salt
1 cup thick rolled oats
2 tsp baking soda
Preheat oven to 350.
Cream shortening, butter, sugars and peanut butter until light and fluffy. Add eggs one at a time. Add flour, salt and soda all at once. Mix in oats just until combined.
Drop by heaping teaspoons onto baking sheers and bake for 10-15 min, or until just starting to brown.
Makes approximately 60 cookies
Quiche Lorraine
2 frozen pie crusts
1 pound bacon
1.5 cups swiss cheese, shredded
1 onion, chopped
2 cups half and half
6 eggs
3/4 tsp salt
1/8 tsp cayenne pepper
Preheat oven to 425.
Fry the bacon in a skillet. Remove and crumble, distribute into crusts. Sautee the onion in the leftover grease until translucent. Drain and divide into crusts. Divide swiss into crusts.
Whisk half and half, seasonings and eggs together. Divide into crusts.
Bake for 15 min. Reduce heat to 300 and bake 10 min more, or until a knife inserted in the center comes out clean.
Allow to sit 10 min before serving.
Serves 12
Serving Size 146 g
Amount Per Serving
Calories 452
Calories from Fat 300
Total Fat 33.3g (51%)
Saturated Fat 12.2g (61%)
Cholesterol 162mg (54%)
Sodium 1083mg (45%)
Total Carbohydrates 14.5g (5%)
Sugars 1.7g
Protein 22.6g
Vitamin A 8% • Vitamin C 2%
Calcium 17% • Iron 8%
Nutrition Grade C-
* Based on a 2000 calorie diet
1 pound bacon
1.5 cups swiss cheese, shredded
1 onion, chopped
2 cups half and half
6 eggs
3/4 tsp salt
1/8 tsp cayenne pepper
Preheat oven to 425.
Fry the bacon in a skillet. Remove and crumble, distribute into crusts. Sautee the onion in the leftover grease until translucent. Drain and divide into crusts. Divide swiss into crusts.
Whisk half and half, seasonings and eggs together. Divide into crusts.
Bake for 15 min. Reduce heat to 300 and bake 10 min more, or until a knife inserted in the center comes out clean.
Allow to sit 10 min before serving.
Serves 12
Serving Size 146 g
Amount Per Serving
Calories 452
Calories from Fat 300
Total Fat 33.3g (51%)
Saturated Fat 12.2g (61%)
Cholesterol 162mg (54%)
Sodium 1083mg (45%)
Total Carbohydrates 14.5g (5%)
Sugars 1.7g
Protein 22.6g
Vitamin A 8% • Vitamin C 2%
Calcium 17% • Iron 8%
Nutrition Grade C-
* Based on a 2000 calorie diet
Friday, January 25, 2008
Chocolate Kahlua Cheesecake
A very rich and dense cheesecake, well worth the cost and time it takes to make.
serves 12-16
1.5 C Oreo Crumbs
1/4 C Butter, melted
***
24 oz Cream Cheese (3 packs)
1/4 C Sour Cream
1/4 C + 2T Kahula, divided
8 oz Good Chocolate, divided
1 C Sugar
1/3 C Cocoa Powder
3 Eggs
1 T Vanilla
1/4 C Evaporated Milk (or heavy cream)
Preheat oven to 350. Grease an 8" spring form pan.
Combine cookie crumbs and butter. Press into bottom of pan and bake for 10 min.
Preheat oven to 400.
Melt 6 ounces of the chocolate. Add the sour cream and 1/4 C Kahlua, stir until well blended.
In a mixer, beat cream cheese and sugar until smooth. Add cocoa, beating until blended. Add eggs, one at a time, mixing until just combined. Stir in vanilla and chocolate mixture. Pour over prepared crust and bake at 400 for 10 min. Reduce heat to 275 and continue baking for 45 min. Cool in oven with the door propped open.
Melt remaining 2 oz of chocolate. Stir in the evaporated milk (or cream) and remaining 2 T kahlua. Blend well. Spread on top of cake. Refrigerate for 6 hours.
Notes: I made it with the reduced fat cream cheese, light sour cream and Splenda... and sugar free oreos and it worked fantastically, so you can totally make it light and you'd never guess it wasn't awful for you.
serves 12-16
1.5 C Oreo Crumbs
1/4 C Butter, melted
***
24 oz Cream Cheese (3 packs)
1/4 C Sour Cream
1/4 C + 2T Kahula, divided
8 oz Good Chocolate, divided
1 C Sugar
1/3 C Cocoa Powder
3 Eggs
1 T Vanilla
1/4 C Evaporated Milk (or heavy cream)
Preheat oven to 350. Grease an 8" spring form pan.
Combine cookie crumbs and butter. Press into bottom of pan and bake for 10 min.
Preheat oven to 400.
Melt 6 ounces of the chocolate. Add the sour cream and 1/4 C Kahlua, stir until well blended.
In a mixer, beat cream cheese and sugar until smooth. Add cocoa, beating until blended. Add eggs, one at a time, mixing until just combined. Stir in vanilla and chocolate mixture. Pour over prepared crust and bake at 400 for 10 min. Reduce heat to 275 and continue baking for 45 min. Cool in oven with the door propped open.
Melt remaining 2 oz of chocolate. Stir in the evaporated milk (or cream) and remaining 2 T kahlua. Blend well. Spread on top of cake. Refrigerate for 6 hours.
Notes: I made it with the reduced fat cream cheese, light sour cream and Splenda... and sugar free oreos and it worked fantastically, so you can totally make it light and you'd never guess it wasn't awful for you.
Monday, January 14, 2008
Summertime Blueberry Tart
Prep: 15 min.
Bake: 75 min.
Chill: 120 min.
Cool: 45 min.
Crust Ingredients:
3/4 c butter
2 T. sugar
1 1/2 c flour
1 egg yolk
1/8 tsp salt
Filling Ingredients:
1/2 c sugar
1 c sour cream (regular, light or no-fat)
1/2 c butter, melted
3 egg yolks
2 T flour
1 T buttermilk or milk
1 T lemon juice
1 tsp vanilla
1 pint (2 cups) fresh blueberries, reserve 1 Tablespoon
Misc. Ingredients:
Whipped cream, if desired
Instructions:
In large mixer bowl combine 3/4 c butter and 2 T sugar. Beat at medium speed, scraping bowl often, until well mixed (1-2 min.). Add 1 1/2 C flour, 1 egg yolk and salt. Continue beating just until mixture begins to form a ball (1-2 min.). Form dough into a ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. (I only refrigerate for 1 hour or the dough gets too hard to handle.)
Heat oven to 350 degrees. On a lightly floured surface roll dough out into an 11 inch circle (Instead of rolling dough, I pat into a pie pan). Place in a 9 inch pie pan. (Prick well. Use pie weights if you have them -- crust wants to puff and shrink in the worst way.) Bake for 20-23 min or until crust is very lightly browned. Cool completely (1 hour).
Meanwhile, in a 5-cup blender container combine all filling ingredients except blueberries. Cover; blend at high speed until smooth (1 min.). Place blueberries on bottom of pre-baked crust. Pour filling over blueberries. Cover edge of crust with foil to prevent over-browning. Bake for 55-65 min. or until filling is set. Cool completely. Cover; refrigerate until ready to serve. Garnish with whipped cream and reserved blueberries.
12 delicious servings.
Bake: 75 min.
Chill: 120 min.
Cool: 45 min.
Crust Ingredients:
3/4 c butter
2 T. sugar
1 1/2 c flour
1 egg yolk
1/8 tsp salt
Filling Ingredients:
1/2 c sugar
1 c sour cream (regular, light or no-fat)
1/2 c butter, melted
3 egg yolks
2 T flour
1 T buttermilk or milk
1 T lemon juice
1 tsp vanilla
1 pint (2 cups) fresh blueberries, reserve 1 Tablespoon
Misc. Ingredients:
Whipped cream, if desired
Instructions:
In large mixer bowl combine 3/4 c butter and 2 T sugar. Beat at medium speed, scraping bowl often, until well mixed (1-2 min.). Add 1 1/2 C flour, 1 egg yolk and salt. Continue beating just until mixture begins to form a ball (1-2 min.). Form dough into a ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. (I only refrigerate for 1 hour or the dough gets too hard to handle.)
Heat oven to 350 degrees. On a lightly floured surface roll dough out into an 11 inch circle (Instead of rolling dough, I pat into a pie pan). Place in a 9 inch pie pan. (Prick well. Use pie weights if you have them -- crust wants to puff and shrink in the worst way.) Bake for 20-23 min or until crust is very lightly browned. Cool completely (1 hour).
Meanwhile, in a 5-cup blender container combine all filling ingredients except blueberries. Cover; blend at high speed until smooth (1 min.). Place blueberries on bottom of pre-baked crust. Pour filling over blueberries. Cover edge of crust with foil to prevent over-browning. Bake for 55-65 min. or until filling is set. Cool completely. Cover; refrigerate until ready to serve. Garnish with whipped cream and reserved blueberries.
12 delicious servings.
Thursday, January 10, 2008
Chocolate Situation
Okay, here we have it...
Shopping list:
18 ounces dark chocolate
5 eggs
1/2 cup Just Whites (or 4 past. eggs)
1/2 cup butter
1/2 cup heavy cream
2/3 cup sour cream
7 tablespoons espresso
note: this is just a list of the things you may not have on hand, it is not a complete ingredient list
Base Layer (make 2 days ahead)
1/4 cup water
1/8 teaspoon salt
1/4 cup and 2 tablespoons white sugar (I used concentrated apple juice, further reduced by half)
9 ounces dark chocolate
1/2 cup unsalted butter
3 eggs
Preheat oven to 300F. Line the bottom of an 8" spring form pan with wax paper and spray with cooking spray. Cover the bottom and sides of the pan with 3 layers of foil to prepare it for a waterbath.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Melt the chocolate and pour into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 for 45 minutes. The center will still look wet. Chill cake overnight in the pan.
Cheesecake Layer (make day before):
2 (8 ounce) packages cream cheese, softened (I used reduced fat)
2/3 cup white sugar (I used apple juice concentrate that was further reduced by half)
2 eggs
5 ounces chocolate
1 tablespoon heavy cream
2/3 cup sour cream (I used light)
1/8 teaspoon salt
7 tablespoons espresso
2 teaspoons vanilla extract
Preheat oven to 350. Prepare an 8" spring form pan by lining the bottom with wax paper and spraying with cooking spray.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the chocolate in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in cream, sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake for 45 minutes. Center will be soft but will firm up when chilled. Do not over-bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.
After the first two layers are chilled:Put the flourless cake layer on the bottom of the spring form pan. Carefully put the cheesecake on top of it. Put the rim of the pan back on. Cover and chill until the day you plan to serve it, at least 4 hours.
The morning or afternoon before you plan to serve the cake, make the final layer:
Top Layer:
4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated (or use 1/2 cup Just Whites and skip the yolks- it'll still work)
1/4 C Heavy Cream
4 T Sugar, seperated (or Splenda)
1t Vanilla
Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.
Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Spread the mousse on top of the other 2 layers in the spring form pan and cover with plastic wrap. Chill at least 4 hours before serving.
Right before serving:Whip remaining cream with a dash of sugar and a teaspoon of vanilla. Serve alongside the Situation.
Serves 12-16 (depending on how big you slice it)
Shopping list:
18 ounces dark chocolate
5 eggs
1/2 cup Just Whites (or 4 past. eggs)
1/2 cup butter
1/2 cup heavy cream
2/3 cup sour cream
7 tablespoons espresso
note: this is just a list of the things you may not have on hand, it is not a complete ingredient list
Base Layer (make 2 days ahead)
1/4 cup water
1/8 teaspoon salt
1/4 cup and 2 tablespoons white sugar (I used concentrated apple juice, further reduced by half)
9 ounces dark chocolate
1/2 cup unsalted butter
3 eggs
Preheat oven to 300F. Line the bottom of an 8" spring form pan with wax paper and spray with cooking spray. Cover the bottom and sides of the pan with 3 layers of foil to prepare it for a waterbath.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Melt the chocolate and pour into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 for 45 minutes. The center will still look wet. Chill cake overnight in the pan.
Cheesecake Layer (make day before):
2 (8 ounce) packages cream cheese, softened (I used reduced fat)
2/3 cup white sugar (I used apple juice concentrate that was further reduced by half)
2 eggs
5 ounces chocolate
1 tablespoon heavy cream
2/3 cup sour cream (I used light)
1/8 teaspoon salt
7 tablespoons espresso
2 teaspoons vanilla extract
Preheat oven to 350. Prepare an 8" spring form pan by lining the bottom with wax paper and spraying with cooking spray.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the chocolate in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in cream, sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake for 45 minutes. Center will be soft but will firm up when chilled. Do not over-bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.
After the first two layers are chilled:Put the flourless cake layer on the bottom of the spring form pan. Carefully put the cheesecake on top of it. Put the rim of the pan back on. Cover and chill until the day you plan to serve it, at least 4 hours.
The morning or afternoon before you plan to serve the cake, make the final layer:
Top Layer:
4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated (or use 1/2 cup Just Whites and skip the yolks- it'll still work)
1/4 C Heavy Cream
4 T Sugar, seperated (or Splenda)
1t Vanilla
Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.
Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Spread the mousse on top of the other 2 layers in the spring form pan and cover with plastic wrap. Chill at least 4 hours before serving.
Right before serving:Whip remaining cream with a dash of sugar and a teaspoon of vanilla. Serve alongside the Situation.
Serves 12-16 (depending on how big you slice it)
Monday, January 07, 2008
Coconut Scones
from King Arthur Flour
makes 16 scones
2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling
Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.
Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.
In a separate bowl, whisk together the egg, coconut milk and extract.
Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.
Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.
Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.
Variation: drizzle with melted chocolate instead of using the chocolate chunks.
Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg
makes 16 scones
2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling
Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.
Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.
In a separate bowl, whisk together the egg, coconut milk and extract.
Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.
Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.
Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.
Variation: drizzle with melted chocolate instead of using the chocolate chunks.
Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg
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