Month: September 2009

Chocolate Chip and Peanut Blondies

Published on by Dawn2 Comments

 Blondies

When chocolate and peanuts come together, what can go wrong?  This recipe from Bon Appetit magazine takes simple to a new level – but in a very good way.  If you like raw cookie dough – this is a perfect bar for you – the dough is still soft when it comes out of the oven.   It screams for ice-cream on top – a big scoop of vanilla. 

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/4 cups (packed) golden brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup salted roasted peanuts, divided
  • 1/2 cup bittersweet chocolate chips (about 3 ounces), divided

Preparation

Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.

Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.

Cut blondies into 16 squares; serve.

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Chocolate Chip and Peanut Blondies

Mini Provolone Popovers

Published on by Dawn1 Comment

food 036

These popovers were incredible!!  You could tell by their wonderful smell that they were going to be amazing.  They are so small that you end up just popping them in your mouth – it’s hard to stop!  Even my children who are quite picky loved them.  They went perfect with the Beef Daube I made for dinner.

This recipe comes from Gourmet – although I made them with Fontina cheese instead of Provolone, I’m sure whatever cheese you have in the house will work just perfect.

Ingredients

  • 1 cup whole milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup finely chopped provolone
  • 2 tablespoons grated parmesan
  • 1 1/2 tablespoons chopped chives

 

  • Equipment: a 24-cup mini-muffin pan

Preparation

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

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Chocolate-Cinnamon Bundt Cake with Mocha Icing

Published on by Dawn1 Comment

Chocolate-Cinnamon Bundt Cake with Mocha Icing

This cake is not at all pleasing on the eyes, but it sure is delicious.  It is even better if you eat it a day later…it just keeps getting moister.  Make sure you use plenty of oil on the bundt pan, it was a little bit of a struggle to get it out, but unlike my last bundt cake, this one was at least in one piece at the end.

This recipe comes from Bon Appetit – what a keeper!

Ingredients

  • 1 cup boiling water
  • 1/2 cup natural unsweetened cocoa powder
  • 4 teaspoons instant espresso powder, divided
  • 2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 1/2 cups (packed) golden brown sugar, divided
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups mini semisweet chocolate chips, divided
  • 1/4 cup (1/2 stick) unsalted butter, room temperature

Preparation

Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

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Turkey Chili

Published on by Dawn1 Comment

chili

I had no intention of putting this recipe into the blog.  I tolerate chili – but I certainly don’t crave it.  Every once in a while though, I read a recipe that has a “special” ingredient in it – so different, that I just have to make the recipe to see what it tastes like – even if I am not a big fan of the overall concept.  This is one of those recipes.

This recipe is adapted from the Cincinnati Turkey Chili recipe printed in Cooking Light.  The “special” ingredient was chocolate.  The thought of chocolate and turkey with beans is not at all apealing to me – but sounds very much like a mole sauce.  I had to see what it was all about – and let me tell you, it is genius.  It added a richness that paired beautifully with the other flavors  – the sweet green peppers, walla walla onions, cinnamon – every bite was delicious.  Try it for yourself.

Ingredients

  • Cooking spray
  • 8  ounces  lean ground turkey
  • 1 1/2  cups  sweet onion, divided
  • 1  cup  chopped green bell pepper or mild sweet pepper
  • 2 cloves minced garlic
  • 1  tablespoon  chili powder
  • 2  tablespoons  tomato paste
  • 1  teaspoon  ground cumin
  • 1  teaspoon  dried oregano
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1  (15-ounce) can garbanzo beans, rinsed and drained
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 2 1/2  tablespoons  chopped semisweet chocolate
  • 1/4  teaspoon  salt
  • 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Remove from heat; stir in chocolate and salt. Top with remaining 1/2 cup onion and cheese.

Serves 4

For a printer friendly recipe, click here:  Turkey Chili

Chicken Burritos

Published on by Dawn1 Comment

burritos

In Colorado when you go to a Mexican restaurant, they ask you if you want Green, Red or Christmas.  They are talking about the chile sauce that smothers the burritos.  I adapted this recipe from the Chicken Burritos Grande recipe in Gourmet and put a green chile sauce on top.  With the red chile sauce oozing out of the burritos mixing with the green chile sauce on top – it was a perfect christmas combo.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken tenders
  • 1 medium onion chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground chipotle chile powder
  • 1 6-oz can tomato paste
  • 1 14-oz can crushed tomatoes
  • 1 1/2 cups low-salt chicken broth
  • 1/3 cup chopped fresh cilantro
  • 6 large (burrito-size) flour tortillas
  • 4 1/2 cups grated Monterey Jack and cheddar cheese blend, divided
  • 1 14-oz can green chile enchilada sauce
 

Preparation

Heat oil in heavy large skillet over medium-high heat.  Sprinkle chicken with salt and pepper.  Add chicken to skillet and toss just until cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to bowl.  Add onion, bell pepper, and garlic to skillet.  Sprinkle with salt and pepper, and saute until they soften, about 4 minutes.  Add chili powder, oregano, and chipotle powder, stir 2 minutes.  Add tomato paste; stir 1 minute.  Add crushed tomatoes and broth; bring to boil.  Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.

 
Coarsely shred chicken and add to sauce.  Simmer until heated through, about 3 minutes.  Season filling to taste with salt and pepper.
 
Pre-heat oven to 450F.  Stir cilantro into filling.  Place tortillas in the oven for 5 minutes wrapped in foil to soften.  Place 1 tortillas on work surface.  Now the next section all depends on how big your tortillas are…  Sprinkle some grated cheese down the center of tortilla, leaving a 2-inch plain border at the top and bottom.  Add filling (maybe 1/2 to 3/4 of a cup).  Fold over into a burrito and transfer to a large baking dish.  Repeat with the remaining tortillas and filling.
 
Pour the enchilada sauce over the burritos, and sprinkle with cheese.  Bake uncovered until heated through and cheese melts, around 15 minutes.
 
Now…if you were like me and used smaller tortillas, then you will have a lot of filling left over.   So, for leftovers the next night – cook some rice, put it in the bottom of a shallow casserole dish, put the filling on top, then sprinkle with cheese.  Put in a 350F oven until the cheese is melted, and the filling is nice and warm.
 
food 009

For a printer friendly version of this recipe, click here:  Chicken Burritos

Stone Fruit Tea Cake

Published on by Dawn3 Comments

 

Stone Fruit Tea Cake

This cake was quite a surprise for me. I read the recipe and thought it would be denser like a pie – when the dough was ready to be wrapped in plastic, I thought I had made a terrible mistake – it had the consistency of cake batter! I couldn’t believe I was putting this in the freezer. At this point I was just going to finish the recipe just so I didn’t waste the ingredients. What came out of the oven was a wonderful, light, fluffy cake filled with delicious fresh fruit.  

This recipe comes from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson.

Baking Time: 30 to 40 Minutes Serves 10 to 12

 

Ingredients

  • 1 tablespoon unsalted butter, at room temperature, for pan
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter, at room temperature
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups coarsely chopped mixed stone fruit, fresh or frozen
  • 1 tablespoon turbinado sugar

    
Preparation

Whisk the flour, baking powder, and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Add the flour mixture and stir just until a smooth dough forms. It is going to look just like cake batter, don’t worry. Wrap the dough in plastic wrap, flatten into a 1-inch-thick disk, and freeze for 30 minutes.

  
Preheat the oven to 375 degrees F.

Butter a shallow 10-inch round baking pan or tart pan. Divide the dough into two equal portions and pat one portion evenly using plastic wrap into the bottom of the prepared pan. Spread the fruit over the dough. Break the remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the sugar over the dessert. Bake for 30 to 40 minutes, or until lightly golden and firm. Cool for 30 minutes before serving.

For a printer friendly version of this recipe, click here:  Stone Fruit Tea Cake

Chocolate Chip Zucchini Cupcakes

Published on by DawnLeave a comment


If you like chocolate and cinnamon, this recipe is for you. The zucchini is just used for filler – so if you forgot to pick one from the garden and it got too large – this is your chance to use that sucker.

I found this recipe in Gourmet by Ruth Cousineau.

yield: Makes 12 cupcakes
active time: 15 min
total time: 1 1/2 hr (includes cooling)

Ingredients

 

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoon sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 pound zucchini, coarsely grated (1 cup)
  • 1 (6-ounces) package semisweet chocolate chips

Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners

Preparation

Preheat oven to 350°F with rack in middle.

Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely.

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Nectarine Golden Cake

Published on by Dawn2 Comments

 

What a delicate cake – so delicious and simple! I adapted this slightly from the recipe printed in Gourmet. In my next mid-life crisis, I am going to learn how to photograph food. Hopefully as the posts go on, I will learn this seemingly difficult skill.

10/10/10 Update…ok, I have updated the picture – yes, I am going through my mid-life crisis…still learning to photograph food though, although getting better.

 

Ingredients

  
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • Rounded 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup plus 1/2 tablespoon sugar, divided
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 2 nectarines, pitted and cut into 1/2-inch-thick wedges
  • 1/2 teaspoon cinnamon

Equipment: a 9-inch springform pan

Preparation

  
Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
Whisk together flour, baking powder, and salt.
Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
       
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