Monthly Archives: August 2015

Southwest Cornbread Layered Salad

22 Saturday Aug 2015

Posted by in Salads

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I LOVE this salad!
Ingredients-
1 (6-8 ounce) package cornbread mix, cooked according to package instructions and cooled (or my favorite recipe of cornbread)
2 cups mayonnaise
3 teaspoons chili powder
1/2 teaspoon salt
2-3 tablespoons freshly chopped cilantro, optional
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped (or you can substitute a bag of torn lettuce)
2 cups frozen corn, thawed
1 (14-ounce) can black beans, rinsed and drained
6 Roma tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 cups shredded cheese (Colby jack, Mexican blend, or cheddar)
Method-
Cut cornbread into one inch cubes; set aside.  Stir together the mayonnaise, chili powder, salt, and chopped cilantro.  In a 4-quart glass bowl or trifle dish ( I have made this in a 9X13 baking dish, too), place half of the lettuce, then sprinkle with half of the cornbread crumbs.  Spread half of the mayonnaise mixture on the cornbread layer.  Layer half each of the corn, black beans, tomatoes, onions, and cheese.  Repeat layers with remaining ingredients.  Refrigerate for 2 hours before serving.

Olive Oil Granola with Dried Apricots and Pistachios

22 Saturday Aug 2015

Posted by in Breakfast

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This certainly sounds delicious- other dried fruit and different nuts could be used. Just be sure to add the fruit after baking otherwise it can dry out and taste burnt. This is on my list of recipes to try from NYT Cooking.

INGREDIENTS

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • ¾ cup pure maple syrup
  • ½ cup extra virgin olive oil
  • ½ cup packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots

METHOD-

  1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
  2. Transfer granola to a large bowl and add apricots, tossing to combine.

Excellent White Bread

22 Saturday Aug 2015

Posted by in Breads

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Another recipe from the NYT Cooking. I have been looking for a good white bread recipe…I can’t wait to try this.

INGREDIENTS-

  • 2 ¼ teaspoons/7 grams active dry yeast(1 package)
  • 1 ½ cups/355 milliliters lukewarm milk
  • ⅓ cup/67 grams granulated sugar
  • 1 tablespoon/15 grams kosher salt
  • 3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
  • 2 eggs
  • 5 to 6 cups/625 grams to 750 grams all-purpose flour

METHOD-

  1. In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  2. Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  3. When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  4. Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
  5. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  6. Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Katherine Hepburn’s Brownies

22 Saturday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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This recipe is from New York Times Cooking and has yet to be tried in my kitchen…but soon very soon!

INGREDIENTS-

  • ½ cup cocoa
  • 1 stick butter
  • 2 eggs
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup broken-up walnuts or pecans
  • 1 teaspoon vanilla
  •  pinch of salt

METHOD-

  1. Preheat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts, and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8×8 square pan. Bake 40 minutes. Do not overbake; they should be gooey. Let cool, and cut into bars.

New York Times-Chocolate Chip Cookies

22 Saturday Aug 2015

Posted by in Chocolate, Comfort Food, Cookies, Desserts

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I haven’t tried these yet! I’ll report back when I do. I found this recipe at NYT Cooking.

INGREDIENTS

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (Valharona makes these if you want to be fancy. I think I will try dark chocolate chips)
  •  Sea salt

Method-

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

“The Best Brownies Ever”

20 Thursday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food

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That is the description the Food Network gave these brownies.  The recipe is from The Wire Whisk. I haven’t made them yet. I plan to soon. Mascarpone makes everything “the best,”right? Thanks for sharing this brownie recipe Allyson!

Ingredients-

1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped (I might try Scharfenn Berger chocolate for these since I can get it at Target)
1 cup sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Ganache-
6 ounces semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Method-

Preheat the oven to 325 degrees F. Line an 8 by 8 square baking pan with parchment, leaving at least a 2 inch overhang. In a small saucepan, melt the butter. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Check at 35-40 minutes. it is so easy to overcook brownies. Cool for 10 to 15 minutes.

While the brownies are cooling, make the ganache. Place the chocolate (6 oz.) in a mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. Spread the ganache over the brownies while it is still warm. Allow the ganache to set completely before cutting into squares. Once they are cooled completely, use the parchment over hang to gently lift them out of the pan. I cool mine brownies in the refrigerator so this step works out better.

Jere Miller’s Chocolate Chip Fudge Brownies

19 Wednesday Aug 2015

Posted by in Brownies, Comfort Food, Desserts, Quick and Easy

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I have quite a brownie thing going on here in my attempt to find a good recipe again. I had this problem for several years with chocolate chip cookies until I finally found the Subarashi Chocolate Chip Cookie recipe. I deleted this recipe awhile back when it failed me. Then I regretted getting rid of it. It’s back, I am so glad Ally sent it to me.

Ingredients-

2 cups sugar
1 cup melted butter
4 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup flour
1- 1/2 cups chocolate chips

Method-

Combine melted butter and sugar. Add vanilla and eggs and mix until smooth. Add flour, cocoa powder and salt and stir until combined. Fold in chocolate chips. Bake in a well greased 13X11″ pan (who has a 13X11 inch pan????It must mean 9X13!”) for 25 minutes at 350 degrees. The sides will begin to pull away from the pan. Don’t over bake!

Hershey’s Best Brownies

18 Tuesday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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I made these today with gluten free flour. They were thick and good! I think I’ll like them even better when made with regular flour. The original recipe is found on the Hershey’s website.

Ingredients-

1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY’S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Method-

1- Heat oven to 350°F. Line a 9X13 inch pan with foil and spray with cooking spray.

2- Place butter in large microwave-safe bowl. Microwave butter for 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition.  Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3- Bake 25 to 30 minutes or until brownies barely begin to pull away from sides of pan. Be careful not to over bake. It is so easy to over bake brownies. Cool completely in pan on wire rack. I usually put them in the freezer for a few minutes before using the foil to lift them out of the pan and on to the cooling rack. Peel away the foil and cut into bars. Makes about 24 brownies.

 

Kim’s Brownies

18 Tuesday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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Ingrdients-
3/4 pound butter, melted
2 1/2 cups semi-sweet chocolate chips, divided use
1/2 cup unsweetened Dutch process cocoa powder
5 eggs
2 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (pecans or walnuts), chopped
Method-
Preheat oven to 350 degrees F. Grease a 9×13-inch pan.Melt butter in a saucepan. Add 1-3/4 cups chocolate chips and stir until melted. Add melted mixture to cocoa in a bowl and combine. Set aside.

In a separate bowl, whip eggs with brown sugar.

Mix flour with baking powder and salt. Add this dry mixture to egg/ brown sugar mixture. Mix in the butter-chocolate mixture. Stir in the remaining 3/4 cup chocolate chips and nuts. (Some nuts and chocolate chips may be saved to sprinkle on top of the brownies before baking.) Spread batter into a prepared pan.

Bake for 25 minutes in a 350 degree F oven. Cool before slicing.

One Bowl Brownies

18 Tuesday Aug 2015

Posted by in Brownies, Chocolate, Comfort Food, Desserts, Institute Treats

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I was browsing at Smitten Kitchen for a brownie recipe. I have had many failed attempts recently. On one of her recipes she was talking about her very favorite one bowl brownies which had been dissed by her commenters for being off the box of Baker’s Unsweetened Chocolate. Many other commenters said how much they liked the “off the box” recipe. I am not one who likes recipes that include boxed ingredients, but this one doesn’t. It’s a from scratch recipe. I decided to try it today to make brownie sundaes for tonight’s activity at institute.

Ingredients-

1- 4 oz package Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all purpose flour

Method-

Heat oven to 350 degrees

Line a 9X13″ pan with foil, leaving some hanging over the sides. Spray with cooking spray.

Microwave chocolate and butter on high in a large microwavable bowl for two minutes. Stir until chocolate is melted and combined with the butter.

Add sugar and stir to combine. Stir in eggs and vanilla. Finally stir in flour until just mixed.

Bake for 25 minutes. Allow to cool completely and then using the sides of foil carefully lift brownies out of the pan. Refrigerating them for awhile makes them easier to cut.