White Chip Chocolate Cookies - from Nestle
Ingredients
* 2 1/4 cups all-purpose flour
* 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 2/3 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
Directions
PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Tuesday, December 22, 2009
The Ultimate Nestle Toll House Chocolatier Chocolate Cake
The Ultimate Nestle Toll House Chocolatier Chocolate Cake - from Nestle
Ingredients
* CAKE
* 1 1/2 cups granulated sugar
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup strong coffee
* 6 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 cup vegetable oil
* 1/2 cup sour cream, room temperature
* 2 large eggs, room temperature
* 1 1/2 teaspoons vanilla extract
* FROSTING
* 2/3 cup heavy whipping cream
* 5 tablespoons unsalted butter, cut into 1/2-inch pieces
* 3 tablespoons granulated sugar
* 3 tablespoons water
* 1/8 teaspoon salt
* 10 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 teaspoon vanilla extract
Directions
FOR CAKE:
PREHEAT oven to 325° F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.
COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture; whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. (Batter will be thin.)
BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.
FOR FROSTING:
BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.
Ingredients
* CAKE
* 1 1/2 cups granulated sugar
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup strong coffee
* 6 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 cup vegetable oil
* 1/2 cup sour cream, room temperature
* 2 large eggs, room temperature
* 1 1/2 teaspoons vanilla extract
* FROSTING
* 2/3 cup heavy whipping cream
* 5 tablespoons unsalted butter, cut into 1/2-inch pieces
* 3 tablespoons granulated sugar
* 3 tablespoons water
* 1/8 teaspoon salt
* 10 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 teaspoon vanilla extract
Directions
FOR CAKE:
PREHEAT oven to 325° F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.
COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture; whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. (Batter will be thin.)
BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.
FOR FROSTING:
BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.
Irresistible Peanut Butter Cookies
Irresistible Peanut Butter Cookies - from Crisco container
3/4 cup Jif Creamy Peanut Butter
1/2 stick Crisco Shortening Sticks or 1/2 cup Crisco Shortening
1-1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1-3/4 cups Pillsbury BEST All Purpose Flour
3/4 tsp. baking soda
3/4 tsp. salt
Heat oven to 375 F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Makes 3 dozen cookies.
3/4 cup Jif Creamy Peanut Butter
1/2 stick Crisco Shortening Sticks or 1/2 cup Crisco Shortening
1-1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1-3/4 cups Pillsbury BEST All Purpose Flour
3/4 tsp. baking soda
3/4 tsp. salt
Heat oven to 375 F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Makes 3 dozen cookies.
Classic Crisco Pie Crust
Classic Crisco Pie Crust - from Crisco container
For double-crust 9-inch pie
2 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 cup well chilled Crisco All-vegetable Shortening or 3/4 stick Crisco Shortening Stick
4-8 tablespoons ice cold water
Blend flour and salt in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together.
Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2-inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.
Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions.
Roll top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust.
Bake pie according to recipe directions.
For double-crust 9-inch pie
2 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 cup well chilled Crisco All-vegetable Shortening or 3/4 stick Crisco Shortening Stick
4-8 tablespoons ice cold water
Blend flour and salt in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together.
Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2-inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.
Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions.
Roll top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust.
Bake pie according to recipe directions.
Chocolate Macadamia Cookies
Chocolate Macadamia Cookies - Reynolds Parchment Paper
1 box (about 18.25 oz) chocolate cake mix
1/4 cup oil
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup mini chocolate chips
Preheat oven to 350 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
Beat cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.
Stir in white chocolate chips, nuts, and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.
Bake 10 to 12 minutes or until set. Slide parchment paper with cookies onto a wire rack to cool. Cool cookies completely before removing with a spatula.
Makes 36.
1 box (about 18.25 oz) chocolate cake mix
1/4 cup oil
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup mini chocolate chips
Preheat oven to 350 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
Beat cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.
Stir in white chocolate chips, nuts, and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.
Bake 10 to 12 minutes or until set. Slide parchment paper with cookies onto a wire rack to cool. Cool cookies completely before removing with a spatula.
Makes 36.
Peanut Butter Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies - from Reynolds' Parchment Paper
1-3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1-3/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz) semi-sweet chocolate chunks
1/3 cup chopped peanuts
1/3 cup quick cooking oats
Preheat oven to 375 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.
Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg until just blended.
Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.
Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.
Makes 36.
1-3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1-3/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz) semi-sweet chocolate chunks
1/3 cup chopped peanuts
1/3 cup quick cooking oats
Preheat oven to 375 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.
Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg until just blended.
Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.
Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.
Makes 36.
Simply Sensational Truffles
Simply Sensational Truffles - from Kraft Foods (dessert.com)
Prep: 10 minutes, plus refrigerating
Makes: 18 servings, 2 truffles each
2-1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided
1 package (8 oz.) Philadelphia Cream Cheese, softened
Decorations: chopped cocktail peanuts, multi-colored sprinkles
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on waxed paper-covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
Prep: 10 minutes, plus refrigerating
Makes: 18 servings, 2 truffles each
2-1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided
1 package (8 oz.) Philadelphia Cream Cheese, softened
Decorations: chopped cocktail peanuts, multi-colored sprinkles
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on waxed paper-covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
Easy Pudding Cookies
Easy Pudding Cookies - from Kraft Foods
Prep: 15 minutes
Makes: about 3-1/2 dozen
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
2 eggs
2 cups flour
1 tsp baking soda
1 pkg (6 squares) Baker's White Chocolate, chopped
Heat oven to 350 F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on baking sheets; remove to wire racks. Cool completely.
Prep: 15 minutes
Makes: about 3-1/2 dozen
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
2 eggs
2 cups flour
1 tsp baking soda
1 pkg (6 squares) Baker's White Chocolate, chopped
Heat oven to 350 F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on baking sheets; remove to wire racks. Cool completely.
Creme Brulee
Creme Brulee
from Spice Islands
Makes 5 servings
2 cups heavy cream, scalded
4 egg yolks
2 tbsp sugar
2 tbsp Spice Islands Pure Vanilla Extract
3 tbsp plus 1 tsp brown sugar
Scald cream using a double boiler, if available. Whisk eggs, sugar and vanilla together in a separate bowl. Temper the eggs by mixing 2 tablespoons of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 porcelain ramekins. Place ramekins in a 1-inch water bath.
Bake for 45 to 50 minutes at 325 F. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour. Just before serving, sprinkle 2 tablespoons brown sugar evenly over each ramekin. Broil ramekins for 2 to 5 minutes until sugar is melted. Serve immediately.
from Spice Islands
Makes 5 servings
2 cups heavy cream, scalded
4 egg yolks
2 tbsp sugar
2 tbsp Spice Islands Pure Vanilla Extract
3 tbsp plus 1 tsp brown sugar
Scald cream using a double boiler, if available. Whisk eggs, sugar and vanilla together in a separate bowl. Temper the eggs by mixing 2 tablespoons of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 porcelain ramekins. Place ramekins in a 1-inch water bath.
Bake for 45 to 50 minutes at 325 F. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour. Just before serving, sprinkle 2 tablespoons brown sugar evenly over each ramekin. Broil ramekins for 2 to 5 minutes until sugar is melted. Serve immediately.
Thursday, December 17, 2009
Hot Chocolate Mix
Hot Chocolate Mix
Ingredients:
2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder*
Directions:
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar. Work the vanilla seeds into the sugar with your fingers. Bury the pods under the sugar, cover tightly and let stand overnight (or up to months) at room temperature. Remove the pods when ready to use.
In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder. Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined. Store the mix in an airtight container for up to 6 months.
Serving Instructions:
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.
*I am unable to find Dutch process cocoa powder in area stores, so I use a blend of natural and Dutch process cocoa.
Source: Confections of a Foodie Bride, originally from Gourmet, 2005 - as seen on Annie's Eats
Ingredients:
2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder*
Directions:
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar. Work the vanilla seeds into the sugar with your fingers. Bury the pods under the sugar, cover tightly and let stand overnight (or up to months) at room temperature. Remove the pods when ready to use.
In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder. Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined. Store the mix in an airtight container for up to 6 months.
Serving Instructions:
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.
*I am unable to find Dutch process cocoa powder in area stores, so I use a blend of natural and Dutch process cocoa.
Source: Confections of a Foodie Bride, originally from Gourmet, 2005 - as seen on Annie's Eats
Tuesday, December 15, 2009
Green Monster Smoothie
Green Monster Smoothie - as seen on Laura's Recipe Collection
made one gigantic smoothie- the glass shown above is a pint sized glass and I still had about 1/2 C left in the blender
Ingredients:
2 C spinach
1 banana
1/2 C milk (or almond milk, or soy milk, or yogurt or whatever else you can come up with. make it your own)
1/2 tray of ice cubes
1/2 C raw rolled oats
Directions:
Place the spinach in a blender- it’s important to put the spinach first so that it’s closest to the blades. The banana and ice will hold it down and make sure the spinach gets finely chopped so you’re not drinking leaves of spinach.
Pour in the milk and add banana to the blender and puree until smooth and leaf-chunk-free. Add the ice and any other add-ins you’d like. Puree again until the ice is crushed and everything is blended together. Enjoy!
Source: Seen all over the blog world, but the Original Green Monster is from Angela from Oh She Glows and the Green Monster Movement
made one gigantic smoothie- the glass shown above is a pint sized glass and I still had about 1/2 C left in the blender
Ingredients:
2 C spinach
1 banana
1/2 C milk (or almond milk, or soy milk, or yogurt or whatever else you can come up with. make it your own)
1/2 tray of ice cubes
1/2 C raw rolled oats
Directions:
Place the spinach in a blender- it’s important to put the spinach first so that it’s closest to the blades. The banana and ice will hold it down and make sure the spinach gets finely chopped so you’re not drinking leaves of spinach.
Pour in the milk and add banana to the blender and puree until smooth and leaf-chunk-free. Add the ice and any other add-ins you’d like. Puree again until the ice is crushed and everything is blended together. Enjoy!
Source: Seen all over the blog world, but the Original Green Monster is from Angela from Oh She Glows and the Green Monster Movement
Cranberry Apple Baked Brie
Cranberry Apple Baked Brie - from user blue-eyedwife from thenest.com
Basically you cook 2 Tbsp butter with 5 Tbsp brown sugar, until the butter melts. Then add 2 apples, sliced and about a cup of cranberries and simmer until the apples are nice and soft, the cranberries have popped, and kind of thickened the whole thing. Let it cool. Then place on a wheel of brie, wrap in puff pastry dough, and bake in the oven for 24 minutes at 350.
Basically you cook 2 Tbsp butter with 5 Tbsp brown sugar, until the butter melts. Then add 2 apples, sliced and about a cup of cranberries and simmer until the apples are nice and soft, the cranberries have popped, and kind of thickened the whole thing. Let it cool. Then place on a wheel of brie, wrap in puff pastry dough, and bake in the oven for 24 minutes at 350.
Hot Chocolate Mix
Hot Chocolate Mix - as seen on Confections of a Foodie Bride
2 vanilla beans
4 cups granulated sugar
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa
Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.
In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.
Yields: 76 2-Tbsp servings, or 12 3/4-cup servings (pictured)
Adapted from: Gourmet, 2005
2 vanilla beans
4 cups granulated sugar
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa
Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.
In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.
Yields: 76 2-Tbsp servings, or 12 3/4-cup servings (pictured)
Adapted from: Gourmet, 2005
Oatmeal Butterscotch Chip Cookies
oatmeal butterscotch chip cookies! - from thenest.com user litasail
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Directions:
1. Heat oven to 375° F
2. In a large bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-sized bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture; mix until blended. Stir in oats and butterscotch chips. Drop by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
4. Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Directions:
1. Heat oven to 375° F
2. In a large bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-sized bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture; mix until blended. Stir in oats and butterscotch chips. Drop by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
4. Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
Spinach Artichoke Dip
Spinach Artichoke Dip - from user kiajh from thenest.com
1 can quartered artichokes
1 box chopped spinach, thawed & drained
1 c. parmesan cheese
1 8 oz. cream cheese
1/3 c. mayonnaise
2/3 c. sour cream
2 tsp. roasted garlic
Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.
1 can quartered artichokes
1 box chopped spinach, thawed & drained
1 c. parmesan cheese
1 8 oz. cream cheese
1/3 c. mayonnaise
2/3 c. sour cream
2 tsp. roasted garlic
Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.
Thursday, December 3, 2009
Recipes for Great Hot Chocolate
Recipes for Great Hot Chocolate -
from The Washington Post special sections in conjunction with Apartments.com
Published November 22, 2009
Although most hot chocolate recipes indicate that hot water should be used, milk (skim, 2%, whole, etc.) will make your hot chocolate richer, creamier, and downright more delicious.
A good basic recipe to start with:
If you are planning to add flavorings to the finished hot chocolate, cut down on some of the powdered sugar in order to not make it sickly sweet.
When you mix the above powder with your warmed milk, use no less than two teaspoons. Depending on your taste preference, you can add more for a richer, creamier taste.
An even simpler basic recipe:
You can also mix up the kind of bakers chocolate that you use. Try semi-sweet if you're going to be adding a lot of flavored syrups or milk if you're going the pure route. Try a white chocolate hot chocolate for something completely different.
One thing to note, when you are warming your milk, do NOT let it boil. When milk boils, it will start to separate, if it gets too warm a yucky film will form on the top, if it gets too hot, it will burn.
The syrup ingredients below can usually be found in coffee specialty stores and in some liquor stores. They are also sold online through a number of coffee wholesalers and directly from the manufacturer. Try www.moninsyrups.com or www.davincigourmet.com.
The best topping for hot chocolate? Whipped cream or homemade marshmallows!
And onto the recipes!!!
The Funky Monkey
Be creative, experiment with flavorings, and mix it up. Put together some signature combinations of your own!
from The Washington Post special sections in conjunction with Apartments.com
Published November 22, 2009
Although most hot chocolate recipes indicate that hot water should be used, milk (skim, 2%, whole, etc.) will make your hot chocolate richer, creamier, and downright more delicious.
A good basic recipe to start with:
- 25 oz non-fat milk powder
- 16 oz non-dairy creamer powder
- 10 oz presweetened cocoa mix
- 13 oz chocolate malted milk powder
- 1 cup powdered sugar
If you are planning to add flavorings to the finished hot chocolate, cut down on some of the powdered sugar in order to not make it sickly sweet.
When you mix the above powder with your warmed milk, use no less than two teaspoons. Depending on your taste preference, you can add more for a richer, creamier taste.
An even simpler basic recipe:
- 2 cups milk
- 4 squares bakers chocolate
You can also mix up the kind of bakers chocolate that you use. Try semi-sweet if you're going to be adding a lot of flavored syrups or milk if you're going the pure route. Try a white chocolate hot chocolate for something completely different.
One thing to note, when you are warming your milk, do NOT let it boil. When milk boils, it will start to separate, if it gets too warm a yucky film will form on the top, if it gets too hot, it will burn.
The syrup ingredients below can usually be found in coffee specialty stores and in some liquor stores. They are also sold online through a number of coffee wholesalers and directly from the manufacturer. Try www.moninsyrups.com or www.davincigourmet.com.
The best topping for hot chocolate? Whipped cream or homemade marshmallows!
And onto the recipes!!!
The Funky Monkey
- 1 tablespoon banana syrup
- 1 tablespoon white chocolate syrup
- cinnamon
- Add cinnamon, nutmeg, and three drops of vanilla extract to your hot chocolate.
- Add cinnamon, nutmeg, allspice, three drops of vanilla extract and one tablespoon pumpkin pie syrup
- 2 tablespoons peppermint flavored syrup
- Add whipped cream and chop up some Andes chocolate mint candy to top
- Instead of using milk as the base, use egg nog. Be careful not to get it too hot because the egg nog will solidify and burn much easier than milk.
- Add whipped cream and sprinkle with nutmeg.
- 1 tablespoon orange or Valencia flavored syrup.
- Nutmeg, cloves and cinnamon
Be creative, experiment with flavorings, and mix it up. Put together some signature combinations of your own!
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