Spinach Ricotta Gnocchi - as seen on simplyrecipes
Ingredients
Gnocchi
* 3 ounces fresh or frozen spinach
* 1 egg
* 2 teaspoons salt
* 1 1/2 pounds whole milk ricotta cheese, drained of excess moisture
* 1/3 cup finely grated Parmigiano-Reggiano cheese
* 1 3/4 cups all-purpose flour
* Pinch of nutmeg
Sauce
* 1 28-ounce can crushed tomatoes (or whole tomatoes that you shred as you add to the pan)
* 4 Tbsp olive oil
* 2 garlic cloves, peeled
* Salt
* 2 ounces goat cheese
Method
Gnocchi
1 Fill a medium saucepan halfway with water and heat until simmering. Add spinach and cook until tender, about 1 minute. Drain. Let spinach cool enough to touch, then squeeze as much moisture as you can out of it. You can also use a potato ricer if you have one to squeeze the excess moisture out of the spinach.
2 Add the spinach, egg, salt, and half of the ricotta to a food processor. Pulse until completely blended. Transfer mixture to a large bowl, mix in the remaining ricotta and the Parmesan cheese. Start adding the flour in by hand, start with a half of the flour. Mix everything with your hands until the mixture holds together as a dough.
3 Put the dough out on a lightly floured smooth, clean surface. Knead lightly for about a minute, adding additional flour if needed, if the dough sticks too easily to the board or your hands. (At this point, if you wrap the dough in plastic and refrigerate for an hour, it will be easier to roll out.) When the dough is smooth and pliable, and still just a little bit sticky, divide it into 4 portions, each the size of an orange.
4 Flour your hands lightly. Using both hands, and a light touch, roll the dough out with a back and forth motion, starting at the center and stretching the dough out, to form a roll. This is the tricky part. You don't want to put so much pressure so that you compress the dough, but you do need enough pressure to create a rope of dough. The trick is to stretch the dough sideways as you are rolling. Once the segment you are working on gets to be about a foot long, you may find it easier to cut it in half, and then start working on that smaller segment.
Roll the dough out until the roll is about the size of a middle finger. (Note that if your hands or the board is a little too floured, you may not have enough traction between your skin and the dough to easily stretch it sideways.) Cut each roll into 1-inch pieces.
5 Hold a fork at a 45% angle with its tines facing down on the work board, the curved part of the fork facing away from you. Starting with the curved outside bottom of the fork, press each piece of dough up along the length of the tines. Let the gnocchi fall back down. This is a pretty quick motion, the result is an indentation of the fork tines on one side of the gnocchi, and an indentation of your fingertip on the other side.
Place the gnocchi on a lightly floured cookie sheet. At this point they can be cooked, or kept in the refrigerator several hours or overnight.
6 To cook the gnocchi, fill a large wide pot half-way with water. Bring to a boil, add 1 teaspoon of salt for every quart of water. Once the salt has dissolved, gently drop the gnocchi in the water, one by one. Try to do this in a way that the gnocchi are not falling in on top of each other, but rest on the bottom of the pan in a single layer. As the gnocchi cooks, they will rise to the surface of the water after a couple minutes. Use a slotted spoon to remove the risen gnocchi from the pot, place in a serving bowl. Sometimes the gnocchi can stick a little at the bottom. If you suspect this, nudge them a little to unstick them. As you remove some gnocchi, you can add a few more to the pan.
The Sauce
1 Heat oil in a medium saucepan on medium heat. Add the garlic cloves and cook until lightly browned on all sides. Remove and discard the garlic. Add the tomatoes (include any juices from the can) all at once (careful, they may cause the oil to splatter as the tomatoes hit the pan). As soon as the mixture boils, reduce the heat to low and let simmer, uncovered for 10 to 15 minutes. Season with salt. Stir occasionally. Use a potato masher to break up any solid pieces of tomato, you want a rough purée.
2 Once the sauce reduces to a medium thick consistency, add the goat cheese, stirring until it is well blended. Add more salt to taste.
Serve gnocchi with the sauce and extra grated Parmesan. Serves 4-6.
Sunday, April 26, 2009
Bananas Foster Bread Pudding
Bananas Foster Bread Pudding - as seen on Brown Eyed Baker (adapted from Culinary Concoctions by Peabody)
3 eggs
2 egg yolks
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup ripe bananas, pureed or finely mashed (about 2 medium bananas)
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup light brown sugar, firmly packed
1¾ cups heavy cream
1 large French bread loaf (about 5-6 cups torn up)
Bananas Foster Sauce (recipe follows)
1. Preheat the oven to 350°.
2. In a large bowl combine the eggs and egg yolks and whisk until frothy.
3. Add in nutmeg, cinnamon, banana puree, and vanilla extract. Whisk until fully incorporated.
4. Add granulated sugar and brown sugar, whisking until fully incorporated.
5. Add in cream and whisk until incorporated.
6. Add bread pieces to egg mixture. Miix with a spoon or spatula until the bread has absorbed most of the custard mixture.
7. Pour the mixture into an 8×8 baking dish. Let sit for 30 minutes.
8. Place bread pudding in a slightly larger pan and add about 1 inch of hot water to the larger pan to make a water bath.
9. Bake uncovered for approximately 1 hour, or until the custard is no longer runny. Serve warm with Bananas Foster Sauce.
Bananas Foster Sauce
½ cup unsalted butter
½ cup firmly packed brown sugar
1/3 cup heavy cream
2 bananas, sliced
3 tablespoons rum
1. Heat a large skillet over low heat.
2. Add butter and brown sugar and cook, stirring constantly, just until sugar begins to melt into butter.
3. Add banana slices. Moving the skillet back and forth, cook for 1 minute.
4. Remove skillet from heat and add the rum. Return the pan to the stove and tilt the pan to ignite the rum.
5. After the alcohol burns off add the cream. Whisk to make sure it is fully incorporated.
Adapted from Culinary Concoctions by Peabody
3 eggs
2 egg yolks
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup ripe bananas, pureed or finely mashed (about 2 medium bananas)
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup light brown sugar, firmly packed
1¾ cups heavy cream
1 large French bread loaf (about 5-6 cups torn up)
Bananas Foster Sauce (recipe follows)
1. Preheat the oven to 350°.
2. In a large bowl combine the eggs and egg yolks and whisk until frothy.
3. Add in nutmeg, cinnamon, banana puree, and vanilla extract. Whisk until fully incorporated.
4. Add granulated sugar and brown sugar, whisking until fully incorporated.
5. Add in cream and whisk until incorporated.
6. Add bread pieces to egg mixture. Miix with a spoon or spatula until the bread has absorbed most of the custard mixture.
7. Pour the mixture into an 8×8 baking dish. Let sit for 30 minutes.
8. Place bread pudding in a slightly larger pan and add about 1 inch of hot water to the larger pan to make a water bath.
9. Bake uncovered for approximately 1 hour, or until the custard is no longer runny. Serve warm with Bananas Foster Sauce.
Bananas Foster Sauce
½ cup unsalted butter
½ cup firmly packed brown sugar
1/3 cup heavy cream
2 bananas, sliced
3 tablespoons rum
1. Heat a large skillet over low heat.
2. Add butter and brown sugar and cook, stirring constantly, just until sugar begins to melt into butter.
3. Add banana slices. Moving the skillet back and forth, cook for 1 minute.
4. Remove skillet from heat and add the rum. Return the pan to the stove and tilt the pan to ignite the rum.
5. After the alcohol burns off add the cream. Whisk to make sure it is fully incorporated.
Adapted from Culinary Concoctions by Peabody
Gougeres: Cheese Puffs - Recipe 1
Gougeres - as seen on plumpudding
(minus the portion of the recipe for frying Gougeres)
From Mark Bittman's How to Cook Everything
1 c water
4 T (1/2 stick) butter
1/2 t salt
1 1/2 c (about 7 oz) all-purpose flour
3 eggs
1 c freshly grated Emmenthal, Gruyere, Cantal or Cheddar cheese
1 c freshly grated Parmesan or other hard cheese
Lightly grease a baking sheet and preheat oven to 425 degrees.
Combine the water, butter, and salt in medium saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two longer. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less.
Add the eggs one at a time, beating hard after each addition (feel free to use an electric mixer). Stop beating when the mixture is glossy. Stir in the cheeses.
Drop teaspoonfuls onto the baking sheet and bake until light brown, 10-15 minutes.
Labels: recipe
(minus the portion of the recipe for frying Gougeres)
From Mark Bittman's How to Cook Everything
1 c water
4 T (1/2 stick) butter
1/2 t salt
1 1/2 c (about 7 oz) all-purpose flour
3 eggs
1 c freshly grated Emmenthal, Gruyere, Cantal or Cheddar cheese
1 c freshly grated Parmesan or other hard cheese
Lightly grease a baking sheet and preheat oven to 425 degrees.
Combine the water, butter, and salt in medium saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two longer. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less.
Add the eggs one at a time, beating hard after each addition (feel free to use an electric mixer). Stop beating when the mixture is glossy. Stir in the cheeses.
Drop teaspoonfuls onto the baking sheet and bake until light brown, 10-15 minutes.
Labels: recipe
Buffalo Chicken Dip aka Crack Dip
Buffalo Chicken Dip aka Crack Dip - as seen on It's all about sustenance
INGREDIENTS
* 2 (10 ounce) cans chunk chicken, drained OR 2-3 boneless breasts, cooked and shredded
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese
* OPTIONAL: Bleu cheese. Either itself or Bleu Cheese Dressing
DIRECTIONS
1. Mix all and bake in a 350 oven for 20-30 minutes. If you need to keep it warm - transfer to a slow cooker and leave it on "warm".
2. Serve with celery sticks and crackers (Tostito scoops work great).
INGREDIENTS
* 2 (10 ounce) cans chunk chicken, drained OR 2-3 boneless breasts, cooked and shredded
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese
* OPTIONAL: Bleu cheese. Either itself or Bleu Cheese Dressing
DIRECTIONS
1. Mix all and bake in a 350 oven for 20-30 minutes. If you need to keep it warm - transfer to a slow cooker and leave it on "warm".
2. Serve with celery sticks and crackers (Tostito scoops work great).
Banana Cream Pie
Banana Cream Pie - as seen on Good Eats & Sweet Treats
-Dorie Greenspan (AKA: The Queen)
For the Custard
2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons cold, unsalted butter, cut into bits
3 ripe but firm bananas
1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled
For the Topping
1 cup cold heavy cream
2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons sour cream
To Make the Custard: bring milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 of the hot milk- this will temper, or warm the yolks so they won't curdle- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly (as I always do) put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tighly covered, for up to 3 days.)
When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.
Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the piecrust- it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.
To Make the Topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and fold in the sour cream.
To Finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.
Good for Almost Everything Pie Dough
- makes enough for a 9-inch single crust -
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.
Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you'll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.
Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on the counter, turn the dough over frequently and keep the counter floured. If you've got time, slide the rolled out dough in the fridge for about 20 minutes to rest up and firm up.
To Fully Bake a Single Crust: Preheat the oven to 400°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil), fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down with the side of a spoon (or lightly prick the crust). Return the pie to the oven and bake for about 10 minutes more, or until the crust is golden brown. Transfer the pie plate to a rack and cool to room temperature before filling.
-Dorie Greenspan (AKA: The Queen)
For the Custard
2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons cold, unsalted butter, cut into bits
3 ripe but firm bananas
1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled
For the Topping
1 cup cold heavy cream
2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons sour cream
To Make the Custard: bring milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 of the hot milk- this will temper, or warm the yolks so they won't curdle- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly (as I always do) put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tighly covered, for up to 3 days.)
When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.
Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the piecrust- it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.
To Make the Topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and fold in the sour cream.
To Finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.
Good for Almost Everything Pie Dough
- makes enough for a 9-inch single crust -
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.
Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you'll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.
Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on the counter, turn the dough over frequently and keep the counter floured. If you've got time, slide the rolled out dough in the fridge for about 20 minutes to rest up and firm up.
To Fully Bake a Single Crust: Preheat the oven to 400°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil), fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down with the side of a spoon (or lightly prick the crust). Return the pie to the oven and bake for about 10 minutes more, or until the crust is golden brown. Transfer the pie plate to a rack and cool to room temperature before filling.
Peanut Butter Torte
Peanut Butter Torte - as seen on Brown Eyed Baker
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)
Yield: 6 to 8 servings
1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter - crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.
Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.
Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)
Yield: 6 to 8 servings
1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter - crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.
Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.
Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.
Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies - as seen on delish
1 c all-natural organic smooth peanut butter
1/2 c butter, softened
1/2 c granulated sugar
3/4 c brown sugar, packed
1 large egg
3 Tbsp milk
1 tsp pure vanilla extract
1 1/4 c all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
3/4 - 1 c chocolate chunks
Preheat oven to 375°F. In a large bowl, cream together the peanut butter, butter, granulate and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate chunks. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 - 10 minutes in preheated oven, or until edges are lightly browned.
Source: Adapted from Baked Perfection
1 c all-natural organic smooth peanut butter
1/2 c butter, softened
1/2 c granulated sugar
3/4 c brown sugar, packed
1 large egg
3 Tbsp milk
1 tsp pure vanilla extract
1 1/4 c all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
3/4 - 1 c chocolate chunks
Preheat oven to 375°F. In a large bowl, cream together the peanut butter, butter, granulate and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate chunks. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 - 10 minutes in preheated oven, or until edges are lightly browned.
Source: Adapted from Baked Perfection
Mom T's Buttercream Icing
Icing:
- 2 sticks unsalted butter, softened
- dash of salt
- 1 Tbsp. vanilla extract
- Almond extract
- 1 box confectioner's sugar
- 3 Tbsp. milk
Soften butter in mixer. Add a dash of salt and cream the butter and salt. Add vanilla extract and mix. Add a few drops of almond extract. Mix. Add confectioner's sugar (powdered sugar), 1/3 at a time. Add milk and mix.
- 2 sticks unsalted butter, softened
- dash of salt
- 1 Tbsp. vanilla extract
- Almond extract
- 1 box confectioner's sugar
- 3 Tbsp. milk
Soften butter in mixer. Add a dash of salt and cream the butter and salt. Add vanilla extract and mix. Add a few drops of almond extract. Mix. Add confectioner's sugar (powdered sugar), 1/3 at a time. Add milk and mix.
Basic Tart Dough
Basic Tart Dough - from Williams Sonoma, as seen on Annie's Eats
Ingredients:
* 1 egg yolk
* 2 Tbs. very cold water
* 1 tsp. vanilla extract
* 1 1⁄4 cups unbleached all-purpose flour
* 1⁄3 cup sugar
* 1⁄4 tsp. salt
* 8 Tbs. (1 stick) cold unsalted butter, cut into
1⁄4-inch cubes
Directions:
In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Ingredients:
* 1 egg yolk
* 2 Tbs. very cold water
* 1 tsp. vanilla extract
* 1 1⁄4 cups unbleached all-purpose flour
* 1⁄3 cup sugar
* 1⁄4 tsp. salt
* 8 Tbs. (1 stick) cold unsalted butter, cut into
1⁄4-inch cubes
Directions:
In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Chocolate Raspberry Tartlettes
Chocolate Raspberry Tartlettes - as seen on Annie's Eats
Yield: 10 (3 1/2 to 4 inch) tartlettes
Ingredients:
1 1/2 recipes basic tart dough
12 oz. semisweet chocolate, finely chopped
9 tablespoons unsalted butter
3 tablespoons light corn syrup
1/2 cup seedless raspberry jam
Fresh raspberries, for topping
Directions:
Roll out the tart dough and use it to line 10 mini-tart pans (yield may vary depending on the size of pans you use - mine were 4 inches). Trim off any excess dough. Refrigerate the shells until firm, about 30 minutes.
Position a rack in the lower third of the oven and preheat to 375 degrees F. Place the mini tart pans on a baking sheet for easy transfer. Line each shell with aluminum foil or parchment paper and fill with baking weights. Bake until the shells are pale gold, about 15 minutes. Remove the weights and the foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
In the top pan of a double boiler over simmering water, combine the butter, chocolate, and corn syrup. Melt and stir until smooth. Remove from the heat.
Spread a few teaspoons of raspberry jam in the bottom of each shell. Fill as full as possible with the chocolate mixture. Let the filled tartlettes stand at room temperature until set, 1 to 2 hours. Before serving, top each tarlette with fresh raspberries.
Source: adapted from Williams Sonoma
Yield: 10 (3 1/2 to 4 inch) tartlettes
Ingredients:
1 1/2 recipes basic tart dough
12 oz. semisweet chocolate, finely chopped
9 tablespoons unsalted butter
3 tablespoons light corn syrup
1/2 cup seedless raspberry jam
Fresh raspberries, for topping
Directions:
Roll out the tart dough and use it to line 10 mini-tart pans (yield may vary depending on the size of pans you use - mine were 4 inches). Trim off any excess dough. Refrigerate the shells until firm, about 30 minutes.
Position a rack in the lower third of the oven and preheat to 375 degrees F. Place the mini tart pans on a baking sheet for easy transfer. Line each shell with aluminum foil or parchment paper and fill with baking weights. Bake until the shells are pale gold, about 15 minutes. Remove the weights and the foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
In the top pan of a double boiler over simmering water, combine the butter, chocolate, and corn syrup. Melt and stir until smooth. Remove from the heat.
Spread a few teaspoons of raspberry jam in the bottom of each shell. Fill as full as possible with the chocolate mixture. Let the filled tartlettes stand at room temperature until set, 1 to 2 hours. Before serving, top each tarlette with fresh raspberries.
Source: adapted from Williams Sonoma
Angel Lush
Angel Lush - from Publix recipes
Prep and Chill: 1 hour, 10 minutes
Makes: 12 servings
Ingredients:
- 1 cup frozen nondairy whipped topping
- 1 (4-serving) box vanilla instant pudding mix
- 1 (20 ounce) can crushed pineapple in juice (undrained)
- 1 (15 ounce) bakery round angel food cake
- 1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries, rinsed)
Steps:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix, and pineapple. Gently stir in whipped topping.
2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Prep and Chill: 1 hour, 10 minutes
Makes: 12 servings
Ingredients:
- 1 cup frozen nondairy whipped topping
- 1 (4-serving) box vanilla instant pudding mix
- 1 (20 ounce) can crushed pineapple in juice (undrained)
- 1 (15 ounce) bakery round angel food cake
- 1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries, rinsed)
Steps:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix, and pineapple. Gently stir in whipped topping.
2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Healthy Apple Muffins
Healthy Apple Muffins - from Sweet Savory Southern
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you’re not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans
Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.
In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.
Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.
Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you’re not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans
Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.
In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.
Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.
Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.
Caprese Tarts
Caprese Tarts - from Annie's Eats
Ingredients:
2 sheets frozen puff pastry, thawed
Olive oil
Kosher salt
Black pepper
Cherry tomatoes, sliced thinly
Fresh mozzarella cheese, diced
Fresh basil, minced
Directions:
Preheat the oven to 400 degrees F. Using a round biscuit cutter, cut rounds of puff pastry. Transfer them to a parchment-lined baking sheet. Brush the puff pastry rounds lightly with olive oil. Sprinkle with salt and pepper. Top each round with sliced tomatoes, mozzarella, and basil. Bake in preheated oven for 25-30 minutes or until golden. Serve warm.
Source: Annie’s Eats
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