New Recipe Review - November 2010

13 years ago

I just found this on one of the blogs I follow.... I think it sounds terrific and I will probably make it for an after school snack tomorrow since it is cold and rainy here. Anyway, there are more than a few chocolate fans here so I thought I would share the wealth. Disclaimer - this is NOT T&T yet, but I'm sure it will be delicious!

Alexa

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Hot Cocoa Bread

Posted By Suzanne McMinn On November 4, 2010 @ 1:05 am In Breads,Breakfast,Desserts,The Farmhouse Table : 9 Comments

This is a bread I made up for Morgan because she loves hot cocoa so much. As soon as the first cold day hits, she is pulling out the hot cocoa and piling on the marshmallows. She is a hot cocoa lover, and has been since she was a little girl and it snowed one time for like five minutes in Texas. I ran and woke all the kids up so they could witness the event then gave them all hot cocoa. By the time they drank it, the snow had melted and it was 100 degrees again. (I’m exaggerating. But only slightly.)

But why must hot cocoa only be in a mug? She can have hot cocoa bread, too. And so can you!

How to make Hot Cocoa Bread:

1/2 cup cream cheese, softened

1/4 cup butter, softened

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1 1/4 cups cocoa powder

1 1/4 cups buttermilk

2 1/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mini marshmallows

Combine cream cheese, butter, and sugar. Cream with a mixer. Add egg and vanilla. Mix again. Add the cocoa powder and about 1/2 cup of the buttermilk; mix well. Add all the remaining ingredients (except the marshmallows) and stir to combine. Stir in the marshmallows.

(If you don’t have mini marshmallows, you can cut up big marshmallows.) Spoon into a greased loaf pan. This makes a large loaf, use your largest loaf pan.

Bake at 350-degrees for one hour.

Makes one delicious hot chocolaty loaf! Goes good with a cup of hot cocoa.

*Try these in mini-loaves for holiday gift-giving! (How long it would take to bake would depend on your mini-loaf pan size. Probably 20-30 minutes.)

Here is a link that might be useful: Hot Cocoa Bread

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Comments (53)

Gina_W
13 years ago
last modified: 9 years ago
I made the Scalloped Sweet Potatoes recipe from Pioneer Woman's Tasty Kitchen blog. It was very good, and would be a good alternative to anyone's regular sweet potato dish for Thanksgiving or Christmas. I personally found it a bit sweet for my taste, even though there is no added sugars in the recipe. Everyone else loved it. I think the carmelization of the onion added the extra sweetness - so if I make it again I will try using only half the amount of onion and not let it get to carmelized. But if you want natural sweetness and like a sweet sweet potato dish (which many do for the holidays), this is a good one to try.
becky_ca
13 years ago
last modified: 9 years ago
It was my youngest son's 16th birthday yesterday (when did he get so big...?!), and at his request we had chocolate cheesecake. I have eaten my fair share of cheesecakes in my time, but never made one, so I set out on a mission to find a good one.

This one had over 160 positive reviews on Epicurious, which I took as a good sign LOL. And they weren't wrong. I made the recipe exactly as written, except I omitted the instant coffee since we didn't have any.

It's rich, creamy, chocolatey, absolutely fabulous. The only thing I'd do differently next time is cut it into 16 pieces - the recipe indicates 10-12 servings, but not if you've had a full meal before :-)

Becky

* Exported from MasterCook *

Double chocolate Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For crust
1 box chocolate wafer cookies -- (9 ounce)
6 tablespoons unsalted butter -- (3/4 stick) melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate -- finely chopped
2 packages cream cheese -- (8 ounce) room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate -- finely chopped

Make crust:

Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make filling:

Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.

Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.

Make glaze:

Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Cheesecake-4484

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annie1992
13 years ago
last modified: 9 years ago
Gina, that looks delicious and I have a 5 gallon bucket of sweet potatoes in the garage that I grew in the garden this year.

Definitely, I'm going to try that one. Maybe tonight....hmmm...

Annie
bulldinkie
13 years ago
last modified: 9 years ago
Has anyone tried the pineapple casserole.Sounds ucky but mmmgood especially with ham,taste is not what you expect
BeverlyAL
13 years ago
last modified: 9 years ago
I seem to be the only one who does not like the pineapple casserole. I don't like it at all!

Beverly
Teresa_MN
13 years ago
last modified: 9 years ago
Gina - that sweet potato dish looks great. I don't like a sweet taste either so I will take your notes and adjust my dish accordingly.

Thanks,
Teresa
annie1992
13 years ago
last modified: 9 years ago
Beverly, I've never made the pineapple casserole because it just didn't sound like a good combination to me, pineapple and cheese. I love pineapple, I'm pretty so-so about cheese.

That said, I made the scalloped sweet potatoes. They were good, I liked them a lot. I would have liked them better without the cheese and with more bacon, LOL, swap one fat for another!

Annie
BeverlyAL
13 years ago
last modified: 9 years ago
Annie, I love both pineapple and cheese, but it didn't sound good to me either. I do like pineapple salads though. You know the old fashioned kind with a slice of pineapple, a dollop of mayo and shredded cheese on top. I made the casserole because everyone was raving so about it. I've done this on numerous things that didn't work for me. I'm learning to trust my own instincts in the future. ; )

Beverly
booberry85
13 years ago
last modified: 9 years ago
I recently made the Almond Cookies with Praline Chocolate filling from King Arthur Flour. It makes great cookies. I cheated and used Nutella for the filling.

Here is a link that might be useful: Almond Cookies with Praline Chocoalte Filling
annie1992
13 years ago
last modified: 9 years ago
Cool, Booberry! Did you buy the molds?

Oh, here's what the scalloped sweet potatoes looked like...

Beverly, always trust your own tastes. I don't like many of the things that are extremely popular with others and some things I like others wouldn't eat for any reason. Like my peanut butter and Miracle Whip sandwiches, LOL.

Annie
Jasdip
13 years ago
last modified: 9 years ago
I'm sure you all have lots of barbecue sauces and probably don't want to see another one. Too bad! LOL

I made ribs glazed with this sauce recently. It's to die for.

Chipotle-Glazed Ribs

3 lb back or side ribs
2 tbsp lemon zest
1 tsp salt
1 cup ketchup
2 chipotle peppers, minced
1 tbsp adobo sauce
1 1/2 tbsp cider vinegar
1 tbsp molasses
1 1/2 tsp cajun seasoning, or blend of paprika, cumin, cayenne, etc. (I make my own blend)
2 tbsp brown sugar

Pour water in roasting pan to come 1/2" up sides. Cut ribs in 2-rib portions and place in pan in single layer. Cover and steam-roast at 325 degrees 75-90 minutes. Transfer to a large baking dish. Combine lemon zest and salt, rub all over ribs.

Meanwhile, combine remaining ingredients and simmer 1/2 hour. Brush 1/2 the sauce over the ribs. Cover and refrigerate 4 hours, turning and brushing with glaze at least once.

Preheat oven to 375 degrees. Let ribs come to room temperature. Bake, brushing with remaining sauce until heated through and glazed, brushing with sauce at least once.
woodie
13 years ago
last modified: 9 years ago
I love pineapple casserole with or without cheese :)

An easy peasy recipe that Dishesdone turned me on to worked for us last night. On her advice, I heavily buttered the muffin pans (the recipe says to lightly butter but heavily worked for me) and they popped right out.

Muffin-Pan Potato Gratins
Source: Martha Stewart Everyday Food, November 2010

2 medium-sized Russet Potatoes, very thinly sliced
6 tablespoons heavy cream
coarse salt and freshly ground pepper

Preheat oven to 400°.

Lightly coat 6 standard muffin cups with unsalted butter. Place two slices of potato in each cup and season with salt and pepper. Continue to add potato slices, seasoning after a few slices, until the cups are filled. Pour 1 tablespoon heavy cream over each cup. Bake until potatoes are golden brown and tender when pierced with a knife, about 30-35 minutes. Run a knife around each gratin. Place a baking sheet on top of the pan and invert to release the gratins. Flip right side up and serve.
annie1992
13 years ago
last modified: 9 years ago
Woodie, that sounds really good.

Hey, did you see that I got to meet Tyler Florence a few weeks ago? I thought of you!

Annie
caliloo
Original Author
13 years ago
last modified: 9 years ago
Woodie! I made those a few months ago and the stuck like @#%$@$ I will definitely be trying them again with LOTS of butter. Thanks!

Alexa
woodie
13 years ago
last modified: 9 years ago
Annie! My boy Tyler! Nope, I didn't see that :(
I haven't seen him in ages and ages - is he still boyishly cute? (Don't answer, I'd like to just think that he is and that he hasn't grown older or fatter or anything.)

Alexa, my muffin pan is non-stick but I still buttered the cwap out of it upon Dishes recommendation! They were cute and something a little different.
Jasdip
13 years ago
last modified: 9 years ago
Woodie, I like Tyler too! I think he's awesome.
I saw him on tv not long ago, and he looks like he's lost the chubbiness that he had in his Ultimate show. Lookin' pretty good!
BeverlyAL
13 years ago
last modified: 9 years ago
I don't have a non-stick muffin pan, but I think those Muffin-Pan Potato Gratins are something I'm definitely going to make. What could be better than potatoes, butter and cream? Nothing unless you add a little gruyere to them.

Did you cover them while in the oven Woodie?
booberry85
13 years ago
last modified: 9 years ago
Annie, Yes, I did bu the molds. They're fun to play with. A "showy" cookie without a lot of fuss!
booberry85
13 years ago
last modified: 9 years ago
More to try. If you have left over pumpkins from Halloween like I do, here's one to try. I did not make the topping but did make maple cream cheese frosting to go on top. The recipe says it makes 18. For me it made 12-13 muffins

Pumpkin Pecan Muffins
Ingredients:

Yield:

12 muffins

Muffin batter

* 1 1/4 cups rolled oats
* 1/2 cup whole wheat flour
* 1/2 cup unbleached white flour
* 1/3 cup chopped pecans
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon nutmeg
* 1 cup mashed pumpkin
* 3/4 cup packed brown sugar
* 1/2 cup oil
* 1/4 cup milk
* 1 egg
* 1 teaspoon vanilla extract

Topping

* 1/4 cup rolled oat
* 1/4 cup flour
* 1/4 cup packed brown sugar
* 3 tablespoons chopped pecans
* 1 teaspoon cinnamon
* 1/4 cup butter, softened (or margarine)

Maple Cream Cheese Frosting
1/2 cup butter (1 stick), softened
8 oz cream cheese
1/4 cup maple syrup
3 cups Confectioners sugar

Mix all ingredients in a mixer until well blended.
sooz
13 years ago
last modified: 9 years ago
My cousin Chris sent me a recipe for Lemon Pound Cake using a mix and using jello. I doctored it up and renamed it Ooey Gooey Lemon Pound Cake with Lemon Glaze and Lemon Curd. Yeah, a long name, but it's long on deliciousness.

GLAZE
1 C powdered sugar, sifted
1/4 C lemon juice
OPT: 1/2 tsp lemoncello
Put powdered sugar in a small bowl. Add lemon juice. Stir until smooth.

The following will be ADDED TO CAKE MIX after the cake mix gets the eggs and oil and lemon juice incorporated into it:
One 3-oz pkg lemon jello
1 C hot water
Put jello in a bowl or a heatproof measuring cup.
In a separate container, heat water to boiling.
Add hot water to the lemon jello. Stir.
Do NOT let it sit so long that it will start to jell.

CAKE
1 pkg yellow cake mix, or lemon cake mix
1/2 C cooking oil
3 eggs
1 to 1 1/2 tsp lemon juice

Lemon zest to taste

DIRECTIONS
With elec mixer, mix cake mix, oil, eggs and lemon juice.
Add the jello dissolved in water.
Mix on low until the dissolved jello is incorporated into the batter.

Pour into two loaf pans that have been lined with parchment.

Bake at 350º until done, about 45 minutes.

Let it cool in the pans for a few minutes then turn out of pan. (You could keep it in the pan and pour on the glaze, then remove it from the pan and add the lemon curd to each individual serving).

Make GLAZE.
Pour glaze over warm cake.
Let it set and absorb for a couple of hours.

Make lemon curd, then pour it over the glaze.
Add lemon zest to taste.

Lemon Curd recipe is from allrecipes...
1 cup white sugar
3 eggs
1 cup fresh lemon juice
1/2 cup unsalted butter, melted
OPT: 3 lemons, zested
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave.
Pass the mixture through a fine sieve to remove the bits of cooked egg.
Pour into small sterile jars.
Store for up to three weeks in the refrigerator.
annie1992
13 years ago
last modified: 9 years ago
Well, Woodie, he looked pretty darned good to me!

{{gwi:2066229}}

Annie
moosemac
13 years ago
last modified: 9 years ago
I tried this over the weekend and it was a huge success. I used what I had available:
salt pork for pancetta
leeks in lieu of both diced onions and pearl onions
chuck stew beef instead of flatiron
dried thyme for fresh
I also added 15 small finglering potatoes.

I made one alteration to the directions:
After boiling the salt pork, I diced it and sauteed it in a little olive oil until golden. I removed the pork, then proceeded with step 6 using the fat from the pork but minus the pork. I then added the pork back in at the end of step 6.

Beef Stew in Red Wine Sauce
Recipe by Jacques Pépin
2 pounds beef from the flatiron part of the shoulder
1 tablespoon butter
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5-ounce piece of pancetta
1/4 cup water
Dash of sugar
Chopped fresh parsley

Directions
1.Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
2.Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
3.Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
4.Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
5.For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
6.Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
7.To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
pat_t
13 years ago
last modified: 9 years ago
Sooz - I've made that cake many times and it's very tasty. Yours looks so scrumptious with the addition of lemon curd!

I've also made it using an Orange cake mix and orange jell-o with good results too.
Gina_W
13 years ago
last modified: 9 years ago
I'm glad you liked that sweet potato recipe Annie. I had a box of them in my garage I had to use them up. (Yes, my name is Gina and I am a Costco shopper, LOL)

Last night I made acorn squash stuffed with chopped apple, pecans and a spoonful of cranberry marmalade I had canned last year. A pat of butter and a sprinkle of cinnamon finished the simple recipe - I cooked the squash halves in the microwave. We loved it. I had some rather tasteless fuji apples, so I thought to put them in the squash.
annie1992
13 years ago
last modified: 9 years ago
Gina, I took half of them to Amanda, she loves sweet potatoes in nearly any form. She loved those too.

I have a LOT of butternut squash in the garage, those ought to be next, I should follow your lead.

Oh, and that cranberry marmalade of yours? I made a big batch and that's what I used to glaze roast duck last weekend!

Annie
caliloo
Original Author
13 years ago
last modified: 9 years ago
Moosemac - you've inspired me. Boeuf Bourgignon for tonight..... your recipe sounds great! Thanks!

Alexa
Jasdip
13 years ago
last modified: 9 years ago
This is the recipe of the pic I posted on the WFD last nite.
It was good, but we both thought it needed more heat. I'll try marinating the meat longer as well.

Perhaps one of you have a more authentic Beef Bulgogi recipe, and this one is missing some key ingredients, for instance.

Korean Beef Bulgogi

1/3 cup soy sauce
2 tbsp honey
2 tbsp dark sesame oil
4 garlic cloves, minced
1/2 tsp pepper
1 lb fast-fry steaks
2 tbsp vegetable oil
1/2 savoy cabbage, thickly sliced, 8 cups
4 green onions, sliced into 1" pieces
1 tbsp toasted sesame seeds

Stir soy sauce, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-size strips, each about 1/4" thick. Stir into soy mixture until well coated. Set aside.

Heat a large skillet over medium heat. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, 3 minutes. Add onions for the last minute of cooking. remove to a large platter.

Increase heat to medium-high. Add 1 tbsp vegetable oil to pan. Remove meat from soy sauce and stir-fry until no pink remains, 3-4 minutes. Stir in any remaining soy sauce, the cabbage and onions and cook until heated through, 1 minute. Serve over rice, and sprinkle with sesame seeds.
Gina_W
13 years ago
last modified: 9 years ago
Jasdip, that recipe has all the ingredients that make it "authentic" - Bulgoli is not a spicy dish. If you want more spice I would add some thinly sliced jalapeno pepper to the pan, and a bit more black pepper - maybe 1 teaspoon of fresh ground.

And instead of serving it over the rice, try using fresh red-leaf lettuce as a wrapper. In a palm-size piece of lettuce, add a small bit of rice, a bite of beef, a dab of Korean red pepper paste or Sriracha (or any such you can get), wrap the lettuce around all and pop it in your mouth. Well, stuff it in your mouth, really LOL! If you are really adventurous, add some slivers of raw garlic or pieces of kimchi in the wrap.
fearlessem
13 years ago
last modified: 9 years ago
Hi all --

Just tried a new zucchini recipe last night that really rocked my world. Steamed zucchini with harissa, lemon juice, garlic, olive oil, olives, and feta. It is delicious hot or cold... I served it with some yogurt marinated chicken kabobs and couscous, and the meal was fantastic!

Emily

Here is a link that might be useful: Soft Zucchini with Harissa, Olives, and Feta
Bumblebeez SC Zone 7
13 years ago
last modified: 9 years ago
No real recipe, but my new favorite is Israeli cous cous.

In a 2 quart sauce pan, I fried a diced onion in some butter and olive oil and transferred to a plate. Then browned about a cup of the cous cous with some chopped garlic. Then added 1 and 1/2 cups of homemade chicken broth and some oregano/tomato/basil seasoning spice and the onions back in the pot. Cooked for about 5 minutes then covered to sit for awhile (15 minutes or so)
Added some shredded Parmesan cheese.
It was great!
We had seared tuna and grilled asparagus with it tonight.
I'm going back to get some more packages tomorrow.
Jasdip
13 years ago
last modified: 9 years ago
Thanks Gina! I'll definitely try serving it in a lettuce wrap with the spicy/hot accompaniments. Not sure where to get kimchi.
cookingrvc
13 years ago
last modified: 9 years ago
More of a method than a recipe...i think the combinations are endless.

Chicken/Veggie Stack

I roasted slices of eggplant. zucchini, and Portabella mushrooms, then created separate 'towers' for each serving...on cookie sheet...layered them alternating with thin cooked chicken cutlets (plain, no breading), mozzarella and sauce...finishing the top with mozzarella and a sprinkling of Pecorino Romano cheese.

Roast at 425° until cheese is melted.

Served with a side of pasta and warm, crusty Italian bread.

I imagine any combination of roasted veggies, cheeses and meat can be used.

Sue
caliloo
Original Author
13 years ago
last modified: 9 years ago
I think someone had posted the link to the Pioneer Womans Make Ahead Muffin Melts last summer, or someone emailed the link to me, I'm not sure, but anyway, I finally got around to making them. DH and The Little Gourmand love them, The Picky One wouldn;t try them and quite honestly, I discovered I really don't like hot egg salad. I'm glad 2 of my guys will eat them (I only made 1/2 the recipe) because I won't be making them again. If you are not put off my warm mayo (it makes me queasy to think about it) then these probably are good and they certaily are unusual. Sort of a back-handed recommendation, but this is one you have to try and decide on for yourself.

Alexa

*********************************************************

Make-Ahead Muffin Melts
Added by Ree on July 18, 2010 in Breakfast, Eggs

Prep Time 25 Minutes
Cook Time 5 Minutes Servings 6 Difficulty Easy
Ingredients
■12 whole Hard-boiled Eggs, Peeled And Chopped
■2 cups Grated Cheddar Cheese
■1 cup (Real) Mayonnaise
■12 slices Bacon, Fried And Crumbled
■1 Tablespoon (heaping) Dijon Mustard
■½ teaspoons Garlic Powder
■3 dashes Worcestershire Sauce
■6 whole English Muffins Split
Preparation Instructions
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Serve immediately!
lakemayor
13 years ago
last modified: 9 years ago
Alexa, I tried the Hot Cocoa Bread and was not impressed. It was very, very dry. I baked it for 53 minutes instead of an hour and ever checked it at 45 minutes and a tooth pick still had goo on it when I tested it.

Did you try it, or did anyone else? Maybe I just baked it too long.

Karen
caliloo
Original Author
13 years ago
last modified: 9 years ago
Shoot Karen! I haven't tried it since it has been so balmy here. Sorry I posted a not - T&T, I usually don't do that and this is a source I have made several good recipes from.

Sorry!

A
lindac
13 years ago
last modified: 9 years ago
Sounds to me like the tooth pick went into a marshmallow...that would show gooey....and you baked it too long.
lakemayor
13 years ago
last modified: 9 years ago
Linda, That could well be, but I baked it less time that it called for. Another thing that was unusual was that the marshmallows disappeared. It's like they just melted away.

Alexa, no need to apologize, that's part of loving to cook is trying new recipes. They don't always come out well but that's the name of the game.

Karen
ruthanna_gw
13 years ago
last modified: 9 years ago
Emily, that zucchini has to definitely go on my "to try" list.

This soup was based on a recipe cut out from some unnamed newspaper that I found in my aunt's recipe files. The original recipe used chicken broth and some diferent spices but I used the vegetable broth because I like to have some vegan recipes available that I can make on short notice.

Next time, I think I'll use canned Rotel tomatoes to give it a little heat.

PUMPKIN BLACK BEAN SOUP

2 cans black beans, rinsed and drained
1 can (14 oz.) diced tomatoes
1 can (16 oz.) pumpkin puree
1/2 cup chopped onion
2 cloves minced garlic
2 Tbs. olive oil
4 cups vegetable broth, divided
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground coriander
1/4 tsp. ground pepper
1 Tbs. balsamic vinegar
2 Tbs. dry sherry

Put oil, onion and garlic into a large pot. Cook on medium low heat until vegetables are soft but not browned.

Puree the beans and tomatoes with two cups of the broth. Add pureed ingredients, pumpkin, spices and other two cups of broth to the pot and stir to mix.

Simmer uncovered, stirring occasionally, until soup is thickened, about 45 minutes. Stir in vinegar and sherry before serving.

Garnish with toasted pumpkin seeds or sliced almonds, if desired.
caliloo
Original Author
13 years ago
last modified: 9 years ago
I developed this recipe over the last few days, and I think it is a winner. They are VERY tasty and a nice addition to a cookie plate.

Alexa

*****************************************************

Frangelico Balls
1 cup Nilla Wafer crumbs
1 cup toasted hazelnuts, finely chopped
1 cup melted white chocolate
1 - 2 tbsp Frangelico
1 tsp vanilla
1 tbsp heavy cream
1/4 tsp nutmeg

Optional - powdered sugar and nutmeg

Melt white chocolate in microwave, stirring frequently.

In a medium bowl, mix everything together. Form into small balls about the size of a grape. Chill until firm. If desired, mix powdered sugar with a little nutmeg, roll balls in sugar before serving.
wizardnm
13 years ago
last modified: 9 years ago
Alexa, the Frangelico Balls sound very good. I'll try to include it in my Christmas goodies.

Every recipe posted so far sounds good....I've been without a kitchen for over a month. I'm sure anxious to get cooking again.

We did manage to cook Thanksgiving dinner. The following recipe is wonderful, I loved it.

Roasted Corn and Brussels Sprouts Succotash
Recipe courtesy Aaron McCargo Jr.

Ingredients
1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice.

Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

Here's a picture of it on my plate.

Nancy
centralcacyclist
13 years ago
last modified: 9 years ago
I made the pecan tart on Ann's blog. I sent it to the grandparent's house yesterday while still warm. Alice took it with her when she went for a visit yesterday.

The recipe as given:

Double Chocolate Pecan Pie
==========================
For the filling:

3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup (I used half maple syrup, half corn syrup)
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped

Butter-Lard Pastry
==================
Edited: May/20092 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.

As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.
_________________________________________________________

With apologies to Ann, I got lazy! I also wanted all pecan, no chocolate. I omitted the chocolate and added another cup of pecans. I left the pecans as whole halves, I didn't chop, nor did I toast. I also didn't prebake the crust. I put the two cups of pecans in the chilled crust in the tart pan and poured the egg/sugar/butter/maple syrup mix (which I heated in the double boiler until the sugar was dissolved) over the pecans. I baked it at 350 until it was set and the crust was golden brown. About 45 minutes.

The report from all who had a piece was that it was absolutely wonderful. Thank you Ann!

Here is a link that might be useful: Pecan Tart
shambo
13 years ago
last modified: 9 years ago
I made a lot of new-to-me recipes for Thanksgiving, most of them from this forum. First I made a stuffing bread. Just a regular white bread but with all the herbs I'd want in bread stuffing -- thyme, rosemary, onion, savory, etc. I baked it in my bread machine. Then I made Linda C's Cranberry Jezebel. That was a big hit!

I also used Lorijean's recipe for baked artichoke hearts. But I substituted halved brussel sprouts and used crumbs from the stuffing bread. Because of my husband's salt restricted diet, I only used half of the cheese and I cut the olive oil down to just 1/3 cup. Everyone liked it a lot. The thing that amazed me was that the brussel sprouts didn't stink up the kitchen during the intial baking or even afterwards when reheating leftovers. I think it was the lemon juice that made the difference.

I also made Teresa nc's 24 Hour Salad. I borrowed the chopped red pepper, green onions, & curry powder from Woodie's recipe. I really liked the dressing -- equal parts sour cream & mayonnaise. It was creamy & rich but not oily. We just finished the leftovers today and nothing was wilted. What a great technique!

Finally, I made a Spinach Imposible Pie. I wanted it to taste more like spanakpoita, so I sprinkled about 1/3 cup of crumbled feta on it and used at least 1/2 teaspoon of dill weed in the egg mixture. I didn't use any Parmesan cheese, and I used a whole wheat baking mix. This turned out good too, and made great leftovers.

All in all, I was really pleased with the new recipes. The Cranberry Jezebel will be great throughout the year, so I'm going to pick up several bags of cranberries to freeze. Lori's technique would be great with all kinds of vegetables, so it, too, will be useful throughout the year. The same for the layered salad and the spinach pie. Thanks to everyone for sharing their recipes.

Sue

Here is a link that might be useful: Impossible Spinach Pie
jude31
13 years ago
last modified: 9 years ago
I made a recipe, new to me, for Thanksgiving at my SIL's that I believe Karen (Lakemayor) made as well.

Sweet Potato & Caramelized Onion Casserole. (from katiec)

2 lg. sweet potatoes, peeled and sliced thin.
2 lg. onions, sliced
1 T. olive oil
2 T. butter
1 T. dark brown sugar

Drizzle onions w/oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover w/caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle w/brown sugar.

Bake uncovered at 350 degrees for about an hour or until casserole is browned on top.

Someone else brought sweet potato souffle with marshmallows but I knew there were some that didn't care for them so my dish was a good alternative, and of course some of us ate both.

I will definitely make it again.

jude
lorijean44
13 years ago
last modified: 9 years ago
I tried a recipe from a blog called Hungry Rabbit for Orange-Scented Macaroons. Delicious!

Lori
lakemayor
13 years ago
last modified: 9 years ago
Jude, I made the Carmalized onion and Sweet potatoes but I made it without the brown sugar. Just the onions added enough sweetness. It was great and everyone loved it.

Karen
jude31
13 years ago
last modified: 9 years ago
Karen, I didn't have dark brown sugar so I used light brown but I figured 1 T. was no big deal and yes, we all liked it too.

jude
TobyT
13 years ago
last modified: 9 years ago
I was looking for something quick and simple to make for dessert last night and thought I would try a sheet cake, as I've never made one. I used this recipe from Cooking Light and it was great, nice and moist and very flavourful, even though it uses 1/2 the amount of butter in other sheet cake recipes. I made in in a 10" x 15" pan and only used 1.5" cups of sugar in the cake and 2 cups of icing sugar in the glaze. Very well received even by the DD who doesn't usually care for chocolate cake (I know - whose kid is she?)
Texas Sheet Cake (lightened)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Cakes, Cookies and Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar (I used 1.5 cups)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar (I used 2 cups)
3/4 cup pecans -- chopped (or garnish with pecan halves)

Preheat oven to 375 degrees. Coat a 13x9 pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl;
stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.

Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 degrees for 20-25 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat,
and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Yield: 20 servings (serving size:
1 slice).

Note: You can also make this recipe in a 15x10-inch jelly roll pan. Bake at 375 degrees for 17-20 minutes.

Jane
cookingrvc
13 years ago
last modified: 9 years ago
We tried these new hors d'oeuvres on Thanksgiving:

Puff Pastry with Fuyu Persimmons
Puff pastry (all butter)
Prosciutto - sliced very thin
Persimmons

Roll out pastry and cut into 2 inch circles.
Bake, then top with persimmon slices, then carmelize persimmon under broiler...then top with prosciutto and eat while warm.

Pancetta Crisps with Goat Cheese and Figs
BonAppetit 11/2010

Ingredients
12 thin pancetta slices (we did 1/2 inch)
12 arugula leaves
12 teaspoons soft fresh goat cheese
Fig jam or preserves
6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges (we used figs)
Chopped fresh thyme

Preparation
Preheat oven to 400°F. Place pancetta in single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes; transfer to platter. Top each slice with 1 arugula leaf, 1 teaspoon goat cheese, 1/4 teaspoon jam, and 1 fig half or persimmon wedge; sprinkle with thyme and freshly ground pepper.
coconut_nj
13 years ago
last modified: 9 years ago
Lori, those macaroons look great! I have a block of almond paste in the cupboard. Now I just have to see just how old it is and if it's still good. Christy is off work this week so inbetween cleaning and resting, I'm trying to get some cookies done. And btw, I've copied your jam thumbprint recipe too. It inspired me! I've seen plenty of thumbprint recipes but your picture put that one over the edge.
lorijean44
13 years ago
last modified: 9 years ago
Thanks, Coconut_nj. The macaroons are little but pack a lot of flavor! Really good if you like almond!

Lori :D

New Recipe Review - November 2010

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