Monday, December 28, 2009
Monday, December 14, 2009
Sunday, December 13, 2009
(Courtesty of The Cookbook Junkie and The King Arthur Flour Cookie Companion)
1 ½ cups unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons peppermint extract or 1/8 to ¼ teaspoon peppermint oil, to taste (I used extract)
3 cups unbleached all-purpose flour
½ cup unsweetened natural cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 cup semisweet chocolate chips
1)Preheat the oven to 350 degrees F.
6) Add the flour, cocoa, baking soda and salt, beating to combine.
8) Drop the dough by the tablespoonful onto the prepared baking sheets.
Saturday, December 12, 2009
Monday, December 7, 2009
2 tablespoons olive oilPreparation:
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces (I would use half spicy next time)
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme (I used dried)
1 teaspoon chopped fresh oregano (I used dried)
1 1/2 cups Madeira (I used Sherry)
6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese (I used parmesan)
Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.
Saturday, November 28, 2009
Friday, November 27, 2009
Monday, November 23, 2009
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Sunday, November 22, 2009
Saturday, November 21, 2009
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies (drain them or it will be soupy!)
- 1 packet taco seasoning (Ortega was fine)
- 1 tbsp cumin
- 1 tbsp chili powder (I used Penzeys Chili 9000)
- 24 0z. (3) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- chopped fresh cilantro (I do not like cilantro and did not use)
Yield: 3 dozen (serving size: 1 cookie)
- 2 cups all-purpose flour (about 9 ounces)
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 2/3 cup granulated sugar
- 1/2 cup chunky peanut butter
- 1/4 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Cooking spray
- 7 tablespoons seedless raspberry preserves (*I USE GRAPE JELLY!*)
- 1 tablespoon fresh lemon juice
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.
Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.