Creating memorable and healthy dining experiences.
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.
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.
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.
Cinnamon Apple Tortillas – johanna
January 15th, 2010 | Filed under: RECIPES - Treats
One day as my friend Kate and I were walking she told me about her mother-n-law’s crispy corn taco shells and how delicious they are. I inquired further. Just fry them in a little oil. That is all. Sounds easy enough. So I tried it using flour tortillas. My first thought was these would taste great with a little cinnamon and sugar, sort of, like a fry bread from the fair. Not as doughy but still yummy. Sprinkle with some pecans or walnuts for an additional treat.
Tortillas
1/4 inch Oil
1 tbsp cinnamon
1/2 cup sugar
Apple Filling:
Makes 6 servings
1 tsp cinnamon
1/2 cup brown sugar
3 tbsp butter
2 apples, cored, peeled and sliced
1/2 cup water
In a sauce pan over medium heat, add all the apple filling ingredients. Bring to a boil; reduce heat and simmer until apples are tender about 5-10 minutes depending on how crisp the apples are.
Meanwhile, combine the 1 tablespoon cinnamon and 1/2 cup sugar.
Heat the oil in a skillet until it shimmers and a piece of tortilla sizzles. Carefully place a tortilla in the hot oil. Once the tortilla starts to turn golden flip it over. It does not take that long little less than a minute. Remove the tortilla from the pan. Immediately dust with cinnamon sugar mixture and a spoon full of apples. Fold the tortilla up and devour.
Savory Orange Honey Butter – johanna
December 21st, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Snacks, RECIPES - Treats
Honey butter is very easy to make and tastes wonderful on everything from corn bread, muffins, french toast and rolls. I thought I would make up a batch for a special holiday breakfast treat. The orange zest is a nice compliment to the salty butter and naturally sweet honey. Slather some on a biscuit for a satisfying dessert.
1/2 cup butter, softened
1/2 honey
1 tsp grated orange zest
Whip the butter, honey an zest together until well combined.
Variations:
- To make a glaze use melted butter in the place of softened butter. Whip in the honey and zest. Allow to cool in the refrigerator overnight.
Basic Bread Pudding – johanna
December 18th, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Treats
Ever wonder what to do with left over bread? Make bread pudding of course! Bread pudding is a lovely addition to a holiday dessert table. Or begin a tradition by serving bread pudding on Christmas Eve with a mug of steamy hot cocoa. Even still bread pudding is mighty tasty for breakfast on a wintry morning.
I used a loaf of European French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and left them out, uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.
When cooking milk for longer periods you would want to stir frequently to keep it from burning the bottom. Milk when heated creates a film on the surface. This film is formed when the proteins attach to a fat molecule. The film then serves in increasing the temperature of the milk underneath. Stirring constantly keeps this film from forming and the milk from boiling over. For this recipe we are just heating the milk. Since we are using the film as a guide constant stirring is not recommended.
Source: MomsWhoThink
2 cups whole milk
1/4 cup butter
*2/3 cup brown sugar (light or dark)
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg (use slightly less for freshly grated)
1 tsp vanilla extract
3 cups french bread, cut into cubes
1/2 cup raisins (optional)
In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.
Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.
Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm. To serve sprinkle with powdered sugar or a bread pudding sauce.
***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.
Bread Pudding Sauce:
1 cup whole milk
2 tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 tbsp flour
dash of salt
Mix everything together and bring to a boil over medium heat for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
School Day Apple Pie – johanna
December 11th, 2009 | Filed under: RECIPES - Treats
One day this past spring, on the way back to the car after picking Mason up from school, he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.
When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.
I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.
Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.
Apples used in apple pie may be chopped into 1/2 inch pieces or sliced thinly or thickly.
Flaky Crust:
2 1/2 cups flour
1 tsp salt
3/4 cup chilled shortening
1/4 cup chilled butter, cut into small pieces
4-6 tbsp ice-cold water
Fill a small cup with ice cubes and water. Let sit.
Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.
Filling:
4-5 medium-large baking apples
3/4 cups sugar
3 tbsp flour
3/4 tsp cinnamon
1/4 tsp allspice
2 tbsp butter
Heavy Cream
Sugar
Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.
Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.
Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).
Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes
Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.
Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.
Variations:
Add 1/4 cup raisins to filling.
Pumpkin Pistachio Cannoli – johanna
November 18th, 2009 | Filed under: RECIPES - Treats
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.
Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.
Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar
In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.
In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.
*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).
Harvest Apple and Cranberry Strudel – johanna
November 9th, 2009 | Filed under: RECIPES - Treats
Apples and cranberries scream Autumn. Wrap the colorful goodness up in a pastry shell and you have got an apple and cranberry strudel. The warm aroma of cinnamon and apples permeate the house. Take a bite and taste the tart cranberries dancing on your taste buds.
The last time I made a strudel was not long after we moved to Santa Rosa. We had just moved into a lovely apartment three stories high, imagine moving in and out of that place. The strudel recipe came from the same cookbook as the sweet chili chicken recipe that became a household favorite. That was the day my Pampered Chef stone baking sheet cracked down the middle. I heard a loud bang from the oven and when I went to investigate there was the strudel straddling a gaping chasm of stone. I also discovered that our apartment had an ant infestation and German cockroaches. Not a good omen. But, the war was quickly won and the dream bubble not completely deflated. I never wanted to look at another strudel again that is until I found this recipe for apple cranberry strudel.
I picked up puffy pastry by accident and was happy with the outcome. The box contains two sheets of dough so I ended up with two nice sized strudels. The puffy pastry is a lot less work and there is no layering and repetitious brushing involved.
Source: Parents
1/2 cup sweetened dried cranberries
1/2 cup boiling water
1-1/4 pounds Fuji apples (about 2 apples), peeled, cored and chopped
1/4 cup honey
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon, plus more for dusting
1/8 teaspoon ground nutmeg
8 sheets phyllo dough
Heat oven to 375°F. Line a large baking sheet with nonstick foil, or coat with nonstick cooking spray. In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.
In a large bowl, combine apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until combined.
Unroll phyllo on work surface; cover with damp towel. Separate one sheet and place on clean surface. Spray lightly with nonstick cooking spray, and dust with a little ground cinnamon. Place another sheet on top; coat with spray and dust with cinnamon. Repeat 6 more times, coating each with spray and dusting with cinnamon.
Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides (ends) over filling. Fold 3-inch-wide long strip over filling; roll up, jelly-roll-style. Place, seam side down, on foil-lined baking sheet. Spray with nonstick cooking spray and sprinkle with cinnamon.
Bake at 375°F for 35 minutes, until nicely browned. Let cool on rack for at least 20 minutes. Slice with a serrated knife.
Oatmeal Apple Scones – johanna
October 30th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks, RECIPES - Treats
I cannot resist the crunch of a ripe hard juicy apple, it is so satisfying. Apples pair well with just about anything, my favorite a cube of cheddar cheese, mmm tasty.
Oatmeal Apple Scones and Chicken Apple Chili are among my favorite uses for apples. The scones, unlike cake or muffins, are not to sweet and make a wonderful companion with a mug of hot apple cider.
Source: Rachael Ray
1/2 cup plus 1 tablespoon half-and-half
1 large egg
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (4 ounces) butter, chilled and cut into small cubes
1 1/2 cups rolled oats
1 apple, cut into 1/4-inch cubes
Stir 1/2 cup crumbled cooked bacon into the batter.
Preheat the oven to 450°. In a small bowl, whisk together 1/2 cup half-and-half and the egg.
In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats and apple and toss. Stir in the liquid mixture until the dough just forms a ball.
Turn the dough out onto a floured work surface. Pat into a 7-inch round; cut into 8 wedges. Transfer to a parchment-paper-lined baking sheet and brush the tops with the remaining 1 tablespoon half-and-half. Bake until golden, about 20 minutes. Transfer to a rack to cool.
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