Watermelon Lime Granitas – johanna
August 6th, 2010 | Filed under: RECIPES - Beverage, RECIPES - Snacks, RECIPES - Treats

The Summer sun is upon us and it is relentless. Thank goodness for pools and sprinklers. There is nothing more refreshing in the dead heat of summer than cool sweet juicy watermelon. “When I was a kid” watermelons used to have seeds. We would have contests to see who could spit them the farthest. Then we would worry if we happened to swallow one because of the stories that the seed could sprout and grow in our stomachs. I also believed in the bogeyman and if I saw someone kissing on TV I would turn into a frog. Such were the times. We did not have a pool but we did have long sheets of plastic for a slip-n-slide. After rain storms we would take our skim boards into the back alley to skim the puddles. If if flooded we set sail on inner tubes in the street. To really cool down we used to walk down the street to the 7-Eleven for Slurpees. We tried making our own but it never worked just right. Except for the time when we put the liter bottle of Cherry 7-up in the freezer. I imagine that is how it happened when Granita was first discovered.

Granita is a icy frozen treat similar to the Italian ice, French sorbet and the American slushy or snow cone. The granita, traditionally made of coffee, is eaten as a refreshing and light dessert or between courses to cleanse the palate. It is uncertain exactly where the granita first originated. China has been cited for creating the first ice creams. Even so, the claims of Italy, France and Spain as the first to introduce water ices as far back as the 13th century are all together questionable. There are myths that Marco Polo brought the idea of cultivating ice and ice creams back to Italy from China but it is all undocumented speculation. In any event Italian ices eventually made its way to Europe and then on to the Americas.

Source: Woman’s Day
6 cups cubed seedless watermelon
1?4 cup sugar
1?4 cup lime juice

Purée watermelon in a food processor. Add sugar and lime juice; pulse until sugar is dissolved.

Pour into a 13 x 9-in. metal baking pan. Freeze 2 1?2 hours, stirring each hour, mixing ice crystals into the middle oXf the pan.

To serve: Let granita stand for 10 minutes at room temperature. Scrape into chilled glasses and serve at once

Technorati Tags: family, food, kids, RECIPES, RECIPES - Beverage, slush, snow cone, summer, watermelon granita, womans day

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Boiled Eggs Tips and Tricks – johanna
July 27th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad, RECIPES - Treats, THE BOOKSHELF

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
– Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
– Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
– Do not boil eggs with cracks. They will break open and leak.
– Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
– Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
– The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
– To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
– Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
– Refrigerate unpeeled boiled eggs within a few hours for up to one week.
– The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Technorati Tags: baby shower, BBQ, deviled eggs, Easter Egg Bread, Egg Cookies, Egg salad sandwich, food, How to boil eggs, Kedgeree, menus, Pakoras, picnic, Potato Aspragus soup, Potato salad, RECIPES, Soft yolk eggs, Son and Law Eggs, summer, Tuna Nicoise Salad, wedding shower

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Blueberry Scones Over Melted Peaches – johanna
July 23rd, 2010 | Filed under: RECIPES - Treats

I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by.  The kids went hog wild filling up buckets of fresh picked berries. We ate as many as our tummies could stand, blended some into smoothies and froze the rest.  I’ve been waiting for the peaches in the backyard to ripen so we could make blueberry scones with melted peaches; a modern take on the southern peach cobbler.

Source: unknown
1 pound fresh peaches, peeled and sliced (1/2 pound frozen)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp lemon juice
1 2/3 cups flour
3 1/2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold butter, cut into small pieces
1 1/2 cups blueberries
1/2 cup heavy cream, plus 2 tbsp
2 tsp granulated sugar or raw sugar

Preheat the oven to 350 degrees. Grease a 8X8 or 9X9 square pan.

In a large bowl combine the peaches, brown sugar, cinnamon and lemon juice. Toss; set aside.

In another large bowl, whisk together the flour, 3 1/2 tablespoons sugar, baking powder and salt.
Using your fingers or a pastry blender, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries and toss. Add 1/2 cup cream. Mix with a fork until the dough just comes together. Turn out onto a floured surface. Gather the dough and pat into a 1-inch thick round. Cut into 8 wedges.

Pour the peaches into the prepared pan. Arrange the wedges on the top. Brush with 2 tablespoons of cream and sprinkle with the 2 teaspoons sugar. Bake until scones are golden, about 50 minutes to an hour. Let cool 10 minutes before serving.

Serves 8

Variations:
- To bake just the scones arrange wedges on a baking sheet and bake at 350 degrees for 20 minutes.
- Substitute apples or nectarines for the peaches.

Technorati Tags: 4th of july, BBQ, blueberries, blueberry scones, cobbler, dessert, family, fun, kids, Melted peaches, Memorial Day, peaches, picnic, RECIPES, summer

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Lemon Sponge Puddings – johanna
June 25th, 2010 | Filed under: RECIPES - Treats

There is a path by our old house that lingers near a home with a lemon tree in the back yard. What is so special about this tree is the fruit that grows on it. The lemons are the size of oranges and harbor a robust scent unequal to the puny lemons often found in the grocery store. I love the smell of lemons and I enjoy tasting them as much as I love smelling them. The perfect lemon has just a hint of sweetness entangled with sour lip-puckering goodness. Mmmm, so yummy.

Lemon Sponge Pudding is a clean variant of the ever popular lava cake. On the bottom of every cup is a layer of gooey lemony pudding sauce that is spooned over the top of the sponge cake when inverted onto a plate. Try to find the best lemons if possible, preferably without wax. So beg the neighbor with the lemon tree if you do not have a farmers market nearby.

Source: Martha Stewart
3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
1 cup granulated sugar
1/4 teaspoon salt
3 large eggs, separated
3 tablespoons all-purpose flour
1 cup milk
6 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
Confectioners’ sugar, for dusting

Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside.

In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.

In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.

Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan or baking sheet. Pour boiling water around pots to come halfway up the sides. Bake until puddings are firm to the touch very lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Serve immediately or cover cooled ramekins and refrigerate up to 2 days.

To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.

Technorati Tags: 4th of july, baby shower, birthday, desserts, lemon Sponge Cake, Memorial Day, raspberries, RECIPES, summer, wedding shower recipes

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Banana Cookies – johanna
May 14th, 2010 | Filed under: RECIPES - Treats

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

Technorati Tags: afterschool snacks, baking, banana bars, banana bread, Banana Whoopie Cookies, easy snacks, family, kids, Marthat Stewart, RECIPES

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Classic Carrot Cake with Variables – johanna
April 16th, 2010 | Filed under: RECIPES - Treats

Carrots were used in Europe as an inexpensive sweetener in cakes and puddings dating far back as the Middle Ages. It is no surprise baked goods sweetened and flavored with vegetables and fruits remain a favorite commodity. The Classic Carrot Cake arrived in America in the 20th century as a “healthy alternative” to traditional desserts. The beloved carrot cake can be found in tea houses throughout Britain and cafes across the American continent. The contents of the carrot cake vary with the region and the person making it. For some folks additions like coconut, raisins, nuts and pineapple are a must have. There are those who prefer a spongy moist cake, others a dense cake, a light cake, a plain cake, wheat-free cake, a sugar-free cake, less oil and the list goes on.

For the past three months I have put in countless hours researching this iconic dessert. My question? What makes the perfect carrot cake? Conclusion? There isn’t one. At least not a perfect carrot cake recipe to satisfy the majority of the masses. We all have our own taste. I could post a recipe from the internet with a following of rave reviews but where is the fun in that. I was curious if I could come up with a base recipe that would support the amount of substitutions people would want to make and still be pleasing.

One note I do want to expound on is substitutions. Often times we make the rationale when replacing part of the oil with applesauce that we are making the cake healthier. Fact is the opposite is true. While it is correct that applesauce reduces the fat content it inadvertently increases the sugar content. Ideally if you choose to replace the oil with applesauce or buttermilk, remember to reduce the sugar by 1/2 cup.

Be sure to scroll down to the Variations section for alternative suggestions.

4 eggs
1 1/2 cups Sugar
1/2 cup brown sugar
1 1/4 cups oil
2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoon powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 cup walnuts or pecans, finely chopped
3 cups carrots, finely grated (about 6-7 medium sized)
Cream Cheese frosting

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.

Spread walnuts on a baking sheet. Bake for 6-8 minutes. Remove from oven and let cool. Finely chop nuts; set aside.

Wash and peel carrots. Using a box grater or food processor finely shred carrots; set aside.

In a large bowl, beat together eggs and sugars until completely incorporated. Drizzle oil in a steady stream while mixing constantly to emulsify.

In a small bowl sift flour, baking soda, salt, baking powder, cinnamon, nutmeg and cloves. Add chopped nuts; mix to incorporate. Gently fold dry ingredients into egg mixture until just combined. (Ribbons of flour are still noticeable.) Fold in carrots until completely combined. Pour into prepared pan. Bake 40-50 minutes until a knife inserted into the center comes out clean.

Variations:
– Replace 3/4 cup of oil with 3/4 cup buttermilk.*
– Reduce the oil to 3/4 cup to 1 cup.**
*The proteins in milk can produce a tougher crumb in cakes.
**Reducing the oil this much will result in a drier cake. We recommend reducing the oil no more that 1 cup.
– Substitute all-purpose flour for: 1 cup wheat, 1/4 flax seed meal and 3/4 white. OR substitute all wheat, spelt or a combination or whole grain flours.
– Reduce the sugar by 1/2 cup.
– Replace sugar with equal amount of Xylitol or 1 1/2 cups honey or 2 cups applesauce.
– Use equal parts white and brown sugar or all white or all brown.
– Add 2 teaspoons vanilla. (add with eggs)
– Add 1 cup toasted coconut. (add with carrots)
– Add 1 (8-oz) can pineapple, drained and squeezed. (add with carrots)
– Add 1 cup raisins or sultanas – soaked in orange juice or rum. (add with carrots)
– Add 1/4 cup chopped Crystallized ginger. (add with carrots)
– Substitute allspice or pumpkin pie spice for nutmeg and cloves.

Notes:
– Our carrot cake was baked using a glass 9X13 baking dish. Dark metal or ceramic pans may vary baking time.
– If you live in a higher elevation you might need to make adjusts. Click here for helpful hints.
– To make cupcakes reduce baking time to 20-25 minutes.

Technorati Tags: Carrot cake, easter, fall, food, RECIPES, spring, sugar free, Thanksgiving, traditions, wheat free

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Springtime Chocolate Nests – johanna
March 26th, 2010 | Filed under: RECIPES - Treats, THE CRAFT CLOSET

The birth of Spring is a marvelous sight to see here in the Valley. The medians along the highway flourish with a backdrop of orange and red poppies in addition to random purple and yellow wildflowers. The once boring lifeless hills awaken with the fresh scents of vibrant greens. The fragrant air recently cleaned by the passing rainstorm breathes life and beauty into the sleeping earth.

These little chocolate nests are just as delightful as the surrounding landscape. They are a little messy to begin with but they are so darn cute. They would make an adorable place setting to welcome guests to for Easter day dinner or an extra special treat at a tea party. You could even share one with the Spring Bunny. So don the aprons and let’s make some Springtime Chocolate nests.

8 oz dark, semi-sweet or milk chocolate chips
1 bag (2 1/2 cups) chow mein noodles
Small egg shaped candies
Waxed paper

Place the chocolate in a bowl and microwave on medium for 30 second intervals, stirring each time, until melted. Or place the chocolate in a heat proof bowl set over simmering water, stirring until melted.

Gently stir in the chow mein noodles.

Divide mixture into 5-6 mounds on the waxed paper shaping to form the nest with an indentation in the middle. Let set 15-20 minutes. Place a few eggs in the middle.

Technorati Tags: birds, chocolate bird nest, chow mein noodles, crafts, easter, family, fun, kids, preschool activites, spring

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Creamy Decadent Cream Cheese Frosting – johanna
February 26th, 2010 | Filed under: RECIPES - Treats

Cream cheese frosting is so versatile. It is paired perfectly with carrot cake, cookies, quick breads and layer cakes. I found this recipe quite by accident.

My mom gave Adelin a Leapster for Christmas. She gave Mason one when he turned four and so as a rite of passage Adelin received her’s for her fourth Christmas. Mason has played the games more often than Adelin has. He loves Ratatouille. The game has fostered a desire to learn how to cook. So on our last trip Mason asked if we could make Spice Cake when we got home. He proceeded to rattle off a list of ingredients I would need. I thought 6 eggs was pretty excessive. I have made two recipes for spice cakes and still am not satisfied. But I did find a decadent recipe for Cream Cheese frosting in the process.

Source: Where’s My spatula? By Christy Rost
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar, sifted
pinch of salt
7 tbsp milk
1 tsp vanilla

Using the bowl of an electric mixer, cream the butter, cream cheese, sugar, salt and vanilla , adding milk as needed until frosting is creamy.

Makes enough to cover 24 cupcakes or 1 two-layer cake.

Technorati Tags: cakes, cookies, cream cheese frosting, family, food, kids, powered sugar, RECIPES

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White 2-layer Birthday Cake Recipe – johanna
February 24th, 2010 | Filed under: RECIPES - Treats

The Target bakery in the Super Target the next town over has the most delicious and moist white cake I have ever eaten. The bakery is our go to for special occasions when we are in need of cupcakes. I am always up for a good challenge and finding a recipe that is just as good was my next assignment. Sure I could have called the bakery hoping they would spill the beans but where is the fun in that?

I scoured the web looking for a few recipes to try. I knew the Target cake used almond extract for flavor. After several failed attempts I discovered the answer was right in my cabinet. I have enjoyed many successes from my Baker’s Illustrated but was not impressed with the vanilla cupcake recipe. Thinking their cake recipes would not be up to par I completely eliminated the book from my list without a second thought. It was desperation that lead me to open the book. One last attempt to complete my quest. And at last I had found my holy grail.

The must have ingredient when making cakes is cake flour. The low protein in cake flour produces a light cake with a tender crumb. All-purpose flour has a higher protein resulting in a tougher more dense cake. Cake flour can be made by taking two tablespoons of flour out of each cup of flour and replacing them with corn starch. Sift the mixture 5 times to aerate. Although you can substitute cake flour in this way the results are not as perfect as when using the real thing.

Source: Baker’s Illustrated
2 1/4 cups (9-ounces) cake flour
1 cup milk, at room temperature
6 large egg whites, at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups (12 1/4 ounces) granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened but still cool

Adjust the oven rack to the middle position and heat over to 350 degrees. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the paper and dust with flour, tapping out the excess.

Pout the milk, egg whites, and extracts into a small bowl and mix with a fork until blended. Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer set at low speed. Add the butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of the milk mixture to the crumbs and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to medium speed and beat 20 seconds longer.

Divide the batter evenly between the two prepared cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops. Arrange the pans at least 3 inches from the oven wall and 3 inches apart. Bake until a toothpick inserted in the center of the cakes comes out clean, 23-25 minutes. (Do not over bake!)

Let the cake rest in the pans for 3 minutes. Loosen from the sides of the pans with a knife, if necessary, and invert onto wire racks. Reinvert cakes so tops are facing upwards. Let cool completely, about 1 1/2 hours.

Technorati Tags: birthday cakes, cake flour, desserts, family, kids, recipe, white cake

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German Chocolate Cookies – johanna
February 19th, 2010 | Filed under: RECIPES - Treats

This recipe for German Chocolate Cookies was made with a lot of love especially for my mom. It is chocked full of all her favorites, pecans, chocolate and coconut. And…it is as healthy as a cookie can get and still tastes phenomenal. Each cookie is only 84 calories with 4 grams of fat and 11 grams carbohydrates.

I made a few alterations for my mom, who is abstaining from sugar, which you will find under Variations. This Low Glycemic friendly cookie is just as satisfying as the original recipe. No cardboard here. Just ooey gooey dark chocolaty goodness.

Source: Better Homes and Gardens September 2009
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flax seed meal
1/4 cup unsweetened dark cocoa powder
3 ounces dark or semi-sweet baking chocolate, chopped or chips
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted

Preheat oven to 350 degrees. In a large mixing bowl beat butter until creamy. Add the brown sugar, baking soda and salt. Beat until well combines, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combines. Beat in flour. Stir in oats, flax seed meal and cocoa powder. Stir in chocolate, coconut and nuts. (Dough will be very thick)

Drop by rounded teaspoons 2-inches apart onto ungreased baking sheets. If desired, sprinkle tops with coconut and chopped pecans. Bake 8-10 minutes or until edges are just firm and tops are set. Let cool on sheet for 1 minute before transferring to wire rack.

Store cookies for 2 days at room temperature or freeze up to 3 months.

Variations:
For a low-glycemic version substitute the all-purpose flour for wheat. Replace the brown sugar with 1/2 cup agave sugar or maple syrup and increase the vanilla to 2 teaspoons.

Technorati Tags: cocoa powder, cookies, dark chocolate, flax seed meal, german chocolate cookies, good house keeping, low glycemic, maple syrup substitute

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