Ice cream has to be my most favorite dessert! I love that it is so cool, rich and satisfying. I desire to eat it everyday, but my waistline wouldn't like it that much. Anyway, I saw this recipe on a blog that is new to me. I loved many of the dishes that I saw, especially this one! I made several changes to the recipe so I will call it my recipe, but the idea was from the other blog. The biggest change that I made was to omit the use of eggs. I don't normally make ice cream with eggs because it is very rich and I feel like I can't have as much, but if you like your ice cream to have more of a custard base, check out the blog listed as my source. This ice cream is delicious! Don't omit the cayenne or the coffee because in my opinion, that is what really enhances the chocolate flavor.
Source: Loosely adapted from http://mangiodasola.blogspot.com/
Ingredients:
1 disk of mexican chocolate, such as Abuelita or Ibarra
1/3 c. cocoa powder
1/2 c. sugar
pinch of salt
pinch of cayenne pepper
pinch instant coffee
1 tsp vanilla extract
1 quart half and half
Directions:
In a large sauce pan, combine the ingredients and gently stir with a wooden spoon until the ingredients are well combined and the chocolate disk has melted.
Place the mixture in a large bowl, cover and freeze for about 2 hours.
When mixture is cold, pour into an ice cream maker and follow the manufacturers' instructions.
Saturday, September 12, 2009
Wednesday, September 9, 2009
Apple Granita
I saw this on the new Food Network show starring Melissa D' Arabian and thought that it looked like a fantastic and low fat dessert. It was delicious and perfect for the hot summer!
Source: Adapted from Food Network - Melissa D' Arabian
2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.
Source: Adapted from Food Network - Melissa D' Arabian
2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.
Pepperoni Pasta
I was all set to make a recipe with these ingredients from a cookbook of mine, but I realized at the last minute that the recipe called for using 12 eggs. I refuse to make anything with 12 eggs, so that is how I came up with this fantastic and easy dish!
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Tuesday, September 8, 2009
French Breakfast Puffs
My daughter obtained this recipe from her culinary class from school and made them over the weekend, they were awesome! They tasted kind of like a cinnamon sugar doughnut, but better. I would recommend making these for a weekend breakfast.
Source: Lois Young adapted from Dianne Williams
Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar
For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter
Directions:
For the muffins:
In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.
For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.
Serves 12
Source: Lois Young adapted from Dianne Williams
Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar
For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter
Directions:
For the muffins:
In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.
For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.
Serves 12
Tuesday, September 1, 2009
Orange Marmalade Stuffed French Toast
This recipe is from the Food Network Magazine. I adapted it a bit to suit my tastes. My version is what I posted. If you want the original source, check out the September/October 2009 issue of The Food Network Magazine. They turned out really delicious! My daughter didn't like the cream cheese and my husband snubbs his nose up at any breakfast food that is served for dinner, but he ate it and said it was good. I will make it again for breakfast next time.
Source: Food Network Magazine 2009 Melissa D' Arabian
8 slices whole wheat or whole grain bread
1/2 c skim milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 c orange marmalade
4 oz light cream cheese
1 tbsp butter or margerine
In a square baking dish, combine the milk, eggs, vanilla and cinnamon. Whisk until blended and set aside. Spread orange marmalade on 4 slices of bread and spread the cream cheese on the remaining slices. Sandwich the bread together to create 4 servings.
Melt butter in a large skillet over medium-high heat. Dip each sandwich in the milk and egg mixture, coating both sides. Place them in the skillet and cook on each side until brown and firm.
Source: Food Network Magazine 2009 Melissa D' Arabian
8 slices whole wheat or whole grain bread
1/2 c skim milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 c orange marmalade
4 oz light cream cheese
1 tbsp butter or margerine
In a square baking dish, combine the milk, eggs, vanilla and cinnamon. Whisk until blended and set aside. Spread orange marmalade on 4 slices of bread and spread the cream cheese on the remaining slices. Sandwich the bread together to create 4 servings.
Melt butter in a large skillet over medium-high heat. Dip each sandwich in the milk and egg mixture, coating both sides. Place them in the skillet and cook on each side until brown and firm.
Cocoa Buttermilk Cake with Peanut Butter Frosting
I have seen this cake on several blogs that I visit and have drooled over it ever since. I told my daughter about it and she decided it would be perfect for her birthday party. I decided to make it early to try it just in case she didn't like it. I am really glad that I did because the cake was not as good as the Hershey recipe that I normally use, but the frosting was excellent! I could have eaten just the frosting and be such a happy camper! I also topped the layers with chopped Reese's Peanut Butter Cups.
Cocoa Buttermilk Birthday Cake with Peanut Butter Frostingsource: Baking: From My Home to Yours and Barefoot Contessa and smells like home
Ingredients:
2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.
Peanut Butter frosting recipe follows
Directions:
Getting Ready to Bake:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.
Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Peanut butter frosting:from The Barefoot Contessa
Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature3
/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Cocoa Buttermilk Birthday Cake with Peanut Butter Frostingsource: Baking: From My Home to Yours and Barefoot Contessa and smells like home
Ingredients:
2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.
Peanut Butter frosting recipe follows
Directions:
Getting Ready to Bake:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.
Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Peanut butter frosting:from The Barefoot Contessa
Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature3
/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
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