Thursday, July 30, 2009
*The lighting wasn't to good when I took this picture**
Do you know that point after you've eaten half of your parfait, and your starting your way down to the point where all the ingredients sort of come together in your next spoonful!?...I sure did :)
..but it sure didn't last too long
Wednesday, July 29, 2009
Chocolate Nutella Cake
-1/4 cup dark brown sugar
-1/4 cup white sugar
-1/2 cup oil
-1 tsp. coffee
-1 1/2 tsp. vanilla extract
-1/4 cup milk
-1 1/4 cup white AP flour
-1/2 tsp. salt
-2 tsp. baking powder
-1 tsp. cocoa powder
-1 tsp. Orange Juice (optional)
-1/3 cup chocolate chips
-1/3 cup chopped hazelnuts (I didn't have any on hand ): )
-1/4 cup AP flour
-1/4 cup-1/2 cup nutella (based on how fudgy you want your cake)
-Melted Chocolate and Sprinkles to decorate (optional)
1. In a large bowl, beat together the eggs, sugars, and oil.
2. Add in the coffee and vanilla and beat until all combined. Add 1/4 cup of nutella, or 1/2 cup for a fudgier cake
3. In a seperate bowl, sift togther the flour, salt, baking powder, and cocoa powder all together.
4. Alternate mixing in the sifted flour mixture with the milk and orange juice into the egg mixture, until it's all combined together
5. Toss the chocolate chips and hazelnuts in the extra 1/4 cup of flour (to prevent the chocolate chips/nuts from sinking into the bottom of the cake), until each chocolate chip/hazelnut is evenly coated with flour. Pour the flour coated chocolate chips and hazelnuts into the batter and mix in.
6.Pour the batter into a greased pan and bake at 350 F for 25-30 minutes.
To add a little something extra to the cake, once its cooled down, take it out of the pan and melt about 1/3 cup of chocolate. With a wisk or a fork, drizzle it over the cake, however way you like, and then top it of with some sprinkles while the chocolate is still melted.
If I would have thought of this earlier (and was up for the extra calories ;p), I probably would have sliced the cake down the middle and spread on a layer of nutella and chopped up hazelnuts onto the bottem half, and then closed it with the upper half of the cake!
Sunday, July 26, 2009
After I inserted a stick into the banana I smeared an even layer of peanut butter all around it
After the peanut butter on the banana hardened up for about 15 minutes in the freezer, it made spreading a layer of melted chocolate onto the banana a lot easier
Which then dove its way into a pile of nutss...
I only had almonds on hand so I chopped them up and they still added a great nutty crunch
(I only coated half the banana in nuts, and placed the nutty side down on the tray so that none of the chocolate touched/stuck onto it)
Once the whole things done and coated in whatever toppings you like, plop it into the freezer and put it into the refridgerater for 30-45 minutes before you want to eat it
Saturday, July 25, 2009
I don't remeber the basic cupcake recipe I used, but the flavors added are simple enough to add to any cupcake recipe you like
The picture quality itself isn't that great and each cupcake was only photographed once so I didn't have much variety to choose from for the best looking pictures of each. The little papers stuck onto each cupcake have the flavor and frosting types of each cupcake written on them, though its sort of blurry
Flavor: Vanilla Cupcake with Nutella Swirl
Frosting: Vanilla Buttercream mixed with Nutella
Topping: Small Chocolate Chunks and Tuxedo Chocolate Covered Strawberry
Flavor: Chocolate Cupcake with Reese's Peanut Butter Cup chunks
Frosting: Peanut Butter Frosting
Topping: Reese's Peanut Butter Cup Crumbles
(the link to this recipe is originally from http://icecreambeforedinner.blogspot.com/2008/07/chocolate-peanut-butter-cup-cupcakes.html, an amazing and absolutely deliciousss blog!)
Flavor: Cinamon Sugar with Pecans and Walnuts
Frosting: Cinamon Cream Cheese Frosting
Topping: Pecans and Walnuts and and a Small Sprinkle of Cinammon
Flavor: Chocolate Cupcake with Chocolate Covered Caramel Chunks
Frosting: Vanilla Buttercream with Nutella Swirls
Topping: Chocolate Coated Caramel Chunks and Chocolate Covered Strawberry with White Chocolate Stripes
I packaged all 4 cupcakes up in a plastic container and took it to school the following morning to surprise my friend and make her birthday nutrition/lunch at school a little more satisfying ;)
The brownie recipe I got was from, probably favorite food network star, Ina Garten, and I also halfened the recipe since I needed only a thin layer. The recipe given for her "Outrageous Brownies" is:
-1 pound unsalted butter
-1 pound plus 12 ounces semisweet chocolate chips, divided
-6 ounces unsweetened chocolate
-6 extra-large eggs
-3 tablespoons instant coffee powder
-2 tablespoons real vanilla extract
-2 1/4 cups sugar
-1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
-1 tablespoon baking powder
-1 teaspoon kosher salt
-3 cups diced walnut pieces
1. Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
2. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
3. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter.
4. Pour into prepared pan. **I kept some exra brownie batter (a few tablespoons) to drizzle on top of the cookie batter going on top*
5. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
^^^^ ^^ ^^ ^^ ^^ ^^^^
If your making C.C.C.B.'s preheat the oven to anywere from 325-350F. Also don't put the brownie batter into the oven without putting on the layer of chocolate chip cookie dough over it first (recipe below)
For the layer of chocolate chip cookies I tried to find a recipe that had the longest cooking period possible to match up with the full half an hour of the brownies cooking time. This recipe I found only had to be baked for 15-17 and can be found on http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx. To this recipe, I didn't add the extra egg yolk listed in the ingredients.
I actually made this batter before I made the brownie batter, and just let it 'chill' (haha get it..i know, it's not that funny) in the fridge while it was waiting. After I had the brownie batter poured into the pan, I poured the chocolate-chip cookie dough batter on top of the first layer
I then spread it out, and while spreading, I sort of dug into the brownie batter to get streaks of both batters mixed into each other
And with the extra brownie batter, I drizzled lines across the pan with it, which I then swirled in even rows
And just in case you think your kitchen is the only one that got messy while baking the batters..
Anyways, when putting the C.C.C.B.'s into the oven, i used the temperature of about 340 F, which was in the middle of both recipes cooking times, and I baked them for about 25 minutes total. The result is a more fudgy brownie with a chewy chooclate chip cookie on top, which tasted amazing with vanilla icecream! I also put the extras into the fridge which gave them such a nice chewy and rich texture.
Milk, meet your new best friend...
The recipe given was:
2. Sift 3 cups of the flour, the milk powder and salt into a large bowl. Make a well in the centre and add the yeast mixture. Beat with a wooden spoon until the mixture is well combined. Add enough of the remaining flour to form a soft dough, and then turn onto a lightly floured surface.
3. Knead for 10 minutes, or until the dough is smooth and elastic. Place the dough in a large, lightly oiled bowl. Brush the surface of the dough with oil. Cover with plastic wrap or a damp tea towel and leave in a warm place for 1 hour, or until well risen. Punch down the dough and knead for 1 minute. Roll into a rectangle and place in the prepared tin and the cover with plastic wrap. Leave to rise in a warm place for 20 minutes. Using the handle of a wooden spoon, form indents 1 cm (1/2 inch) deep all over the dough at regular intervals.
Cover with plastic wrap and set aside for 30 minutes, or until the dough is well risen. Preheat the oven to moderae 180 C (350 F/Gas 4)
4. For the Topping, brush the combined olive oil, garlic, and onion over the surface of the dough. Top with the olives optional), rosemary springs, then sprinkle with oregano and salt.
Through the rising intervals the focaccia had, I multi-tasked by making this soup in the mean time;
I was looking through a cooking magazine a while back and found a red pepper soup recipe. I didn't buy the magazine, but since I admired the recipe so much, I tried memorizing the basic steps and ingrediants of it. This seemed like a great time to make it knowing it would compliment the focaccia perfectly. I couldn't completely memorize the recipe, and I had more tomatos on hand then bell peppers, so I turned it into more of a tomato soup with red peppers.
2. Once the roasted veggies have cooled of just a bit, throw them into the food proccesor (try not to pour in the excess olive oil with them, but save some of it to drizzle on top of the soup) with a can of veggie stock (or however much you need to thin the soup out to your liking), the chunks of fresh mozzarella cheese, and a few heaping pinches of salt as well as some pepper
3. Once its all fully pureed together, you may the mixture to get rid of any seeds from the tomatoes, or just put it onto the stove to heat, and serve with grated parmesan cheese and basil on top. You can also drizzle any of the saved olive oil, that was used to roast the veggies on top.
After a good few hours in the kitchen, hot soup with a side of focaccia was finally ready to be eaten...
..every single bit of it =)
Thursday, July 23, 2009
The only ingredients necessary were 6 cups of rice krispy cereal, 10 ounces of marshmallows, and 3 tablespoons of margarine (I used oil).
To start it off, melt your marshmallows in a pan with the margarine/oil (if you're worried about the marshmallows sticking to your pan, you can simply buy premade marshmellow fluff)
Next, mix in the melted marshmallows with the rice krispies until they're completely combined together
Remember that the marshmallow mixture is extremely sticky and will constantly stick to your mixing device, so it takes a good few minutes to really layer/mix the crispies with the marshmallow all together
When the fully combined mixture has cooled off a bit spread it out onto an ungreased dish smooshing it all down together (the more compact/dense you want your rice crispies, the cooler the mixture has to be) When it's cooled, you can cut the rice crispie treats into all sorts of shapes with a cookie cutter.
If I had the time, or thought of it earlier, I would have definitely drizzled chocolate over the tops of the crispies with sprinkles of sprinkles on top, or mixed in mini chocolate chips into the batter for a chocolatey twist to the rice krispy treats. However, plain or with chocolate, they taste declicious either way.
The fun shapes were given to the kids, and the extra ends were formed into a nice fat lump for me
Monday, July 20, 2009
-1/4 teaspoon salt
-2 cups flour
-2 ¼ milk
-¼ cup melted butter or margarine
1. Break all eggs into a bowl with salt and whisk together until the egg looks uniformly yellow
2. Slowly add the flour (may look a little lumpy so sift it first)
3. Alternate pouring in the flour and milk, to the mixture (start with the flour and end with the flour)
4. Whisk it all together until it looks smooth
5. Add melted butter and whisk until the batter is smooth again
6. Cover the batter, put in refrigerator
After you flip the crepe, sprinkle on the chocolate (as well as any other additional toppings you might want to add; Berries, Nuts, Caramel, etc..) immediately, because the other side will cook extremely fast and you want to give the chocolate enough time to melt.
After the crepe was fully cooked, I folded it in half, and sprayed on some cream (the premade ones that can get sprayed out when you press the nozzle of the container, which started melting when it touched that hot hot crepe!
I had pureed stawberries previously to flavor an icing, and used the excess I had stored in the fridge to drizzle over the crepe, and then sprinkled on some extra chocolate that I had chopped up a bit more roughly.
First of all I made the banana bread into muffins instead.
Finally, just for the sake of experimenting with textures, I put half the amount of milk listed (low-fat) and for the remaining 1/8 cup of milk, I added 1/8 cp of greek yogurt mixed with plain yogurt (all non-fat), which didn't make a dramatic change in texture, but was a smich noticable.
Monday, July 13, 2009
She uses this basic recipe for all her cakes, cupcakes, and recipes which originally came from an apple cake recipe:
-2 cup. Sugar
-3/4 cup. Oil
-3 cup. Flour
-3 Tsp. Baking Powder
-1/2 cup. Orange Juice
1. Mix the eggs, sugar, oil, and vanilla together.
2. In a separate bowl, mix the flour and baking powder together
3. Alternate adding the flour and baking powder mixture and the orange juice to the wet ingredients, starting with the flour and ending with the flour
4. Bake at 350 for 45 minutes.
My aunt changed the recipe up a little by using what she only had on hand
The flour she used was whole-wheat and used light brown sugar
She also didn't add the orange juice, which gave the cupcakes a texture of muffins.
The cupcakes should get filled up about 2/3 full each
Scooping the batter into the cupcake tins with an icecream scooper, is a great technique, because it assures even amounts of batter in all the cupcakes
Even with the texture of a muffin, after they had baked and then cooled, they got frosted with a homemade frosting
-1 cup butter, softened
-8 cups confectioners' sugar
-6 tablespoons milk
-2 teaspoons vanilla extract
You can just beat all the ingredients together in a mixer making sure to add the confectionary sugar a cup or two at a time. It will be pretty thick, so if you want it creamier just add a couple more tablespoons of milk.
And with a little food coloring, the frosting was turned into a light blue, which got swirled onto each cupcake
Of course my cousin made sure that each cupcake got a nice big sprinkle of a princess sprinkles mix
Saturday, July 11, 2009
The recipe is all vegan, but I made a couple of changes when I baked mine:
- Instead of 2 cups all-prupose flour and 1/2 cup whole-wheat flour I put in 1 1/2 cups all-purpose flour and 1 cup orf whole-wheat flour
- I didn't have any vegetable shortening on hand, as well as any shortening, so I replaced the shortening with butter
- I didn't have soy milk either, but regular works just fine
- I threw in some blueberries, dried cranberries, oats, chocolate chips, and some chopped up almonds and walnuts
I knew the flavor of coffee would go great with these scones, but wasn't quite sure how to incorporate it into the scones. I decided to press little stripes of coffee onto the scones with a brush, which gave the scones a unique look to them. I also sprinkled oats onto the scones with oats in order to tell the difference.
After they were baked, I felt like they could use a little bit more flavor and I wanted to add more to the apperence of the scones. To contrast the flavor of the blueberries I wanted a lemony flavor and some vanilla as well. And so, I mixed up some lemon juice and vanilla juice with powdered sugar, until it became a nice thick drizzling consistency, and then swirled some on top of each of the scones after they had cooled.
The Glaze hardened nicely after about a half hour and tasted delicious on the scones