Posts tagged "Chocolate"

Sunday Baking Project – Week #10 – Outrageous Pretzel Bars Reinvented

It seems that I have skipped Week 9 – will maybe get back to it sometime.  And this week I am taking the recipe a bit further.  The Outrageous Pretzel Bars are really that!  They consist of a Brown Sugar Cake (Brownie-like) and are topped with a Chocolate Fudge made with Sweetened Condensed Milk and Chocolate Chips.  More Chocolate Chips are put on top along with crushed Pretzels.  And the recipe is huge – they were cut into 24 Bars but maybe should have been cut into 36.  The bars are very chocolaty and filling and one cannot really eat much at a time.  That being said, my Husband loved the Bars!  He is an avid Chocolate Lover whereas I am not.  But they were good, especially the next day after they had time to dry out a little.

I took one-third to my Mahjong Group, froze one-third for one of my sons and we tried to eat the other third.  Since my husband is very reserved as to how much he eats and I am only an occasional chocolate consumer, we did have some left over.  After a week, the leftovers were thoroughly dried out and of course impossible to eat, but being the improvisor that I am, I just couldn’t throw them away.

My Food Reinvention skills came about when my Sons were small and I got my first Blender.  I started using leftovers to make other things.  The first was gravy that I turned into soup and so on.  I have a really yard time throwing food out so the Outrageous Pretzel Bars were the perfect thing to turn into something else.

 

 

 

         Outrageous Pretzel Bars

I broke up the leftover bars and put them into my Food Processor and chopped them up into as fine a crumb as I could.  Then I added about 1/3 cup of melted Butter and 1/4 cup Granulated Sugar.  (One could just use a Graham Cracker Crust Recipe for this Chocolate Bar Crust)  I did use it as a guide but the Butter called for was too much so I only used about 1/3 as stated above.

 

Next I pressed the Crumb Mixture into the bottom of my 9″ Springform Pan and baked it for about 5 minutes.  You could actually make the pie without baking the crust but the oven was already on for something else, so I did bake it.  The problem with baking is that it releases some of the butter and then you have to blot it off.

 

         Crumb Mixture in Pan

 

 

 

 

 

Next I made the Bavarian Creme.  I started out by making a Vanilla Soft Custard which is the base for all Bavarian Cremes.  Next I incorporated a cup of Whipped Creme into the Custard.  Recipe will be found in the recipe section of this blog.

 

 

Once the Creme chilled sufficiently I poured it into the Crust and then chilled the whole thing.  When it was ready to serve I took off the sides of the Springform and placed the whole thing, (bottom of pan included) on a serving plate and topped with Chocolate Curls.  Next I cut it into moderate portions.  The Bavarian Creme was actually much less filling than the original Pretzel Bars themselves.

      Bavarian Creme in Shell

 

 

         Chocolate Curls Added

 

 

 

 

 

 

 

 

 

 

 

 

 

                Single Portion

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Posted by sylveee - 2018/07/11 at 4:51 PM

Categories: Baking, Dairy, Dessert Ideas, Eggs, Leftovers, Main, Pastry, Sunday Baking Project   Tags: , , , ,

ANGEL FOOD CAKE – – CHOCOLATE

One of my favorite type of Cakes is Angel Food – specifically because I like Sponge Cakes and White Cakes and this one encompasses both.  My Husband loves Chocolate so in making the Chocolate Angel Food Cake we both get what we like.  Now the Chocolate Version of Angel Food Cake may not be ‘Chocolaty’ enough for the real Chocolate Lover but there are Add-Ons that can be used – for instance:

Chocolate Frosting

Chocolate Whipped Cream (or Ganache)

Make a trough by cutting out a portion of the cake from the top and filling it with Chocolate Ice Cream.  And so on and so on.  For the Recipe for Angel Food Cake and the variations thereof please go to the Recipe.

For making Angel Food Cake you will need a tube pan at least 9″ in diameter.  A Standing Mixer or a Portable Mixer.  The very first Angel Food I made was when I was 16 – I decided to make an Angel Food Cake for my Mother for Mother’s Day.  All we had was a hand Egg Beater, the old fashioned kind. All it had was teeth – no gears like the later models had.   It took me so long to beat the eggs that I ended up with a blister on my finger.  Well, it was worth it though.  (If I had known at the time about a Whisk that would probably have been a better choice but all we had was the Egg Beater.

A Rubber or Silicone Spatula will come in handy for folding the flour mixture into the beaten Egg Whites.

In addition a straight-edged spatula is good for loosening the sides of the cake from the pan.

 

In preparing the pan for the cake batter there is a variation from the norm in that the pan does not get greased or even lined with paper.  This is a ‘Sponge Cake’ and the cake sides need something to cling to as the cake rises.  If the pan is greased, the cake batter tends to slip down and you will end up with a heavy inedible cake.

 

The Cake calls for 1 cup Egg Whites (approx. 12 Whites from large eggs)  For a larger cake, use 1 1/2 cups of Egg Whites.  The pan that I used, could have held an 18 White Batter but then that would be too much cake for just the two of us.

If you do increase the number of Whites then of course you have to increase the rest of the ingredients accordingly.  1 cup of flour, 1/2 cup of Cocoa, 2 1/4 cups of Sugar, etc.

Before starting to make the cake separate the Whites from the Yolks (while the eggs are cold – it is much easier to do when the eggs are cold) and then let the whites warm up to room temperature – about 1 hour.

 

Make sure your mixer bowl is super clean – any traces of oil or other particles will keep the whites from beating up properly.

Once all the ingredients are measured and ready to go set your oven rack at the lowest position and preheat the oven to 375 degrees.

Place the Whites in the clean mixing bowl and then beat at high speed until they become foamy.  Add the Cream of Tartar, Salt and Vanilla and continue mixing until the Whites form soft peaks.  (If they are beaten too long, the cake will be too dry).  Once soft peaks are formed slowly add the Sugar while the mixer is going and continue to beat until the Whites will hold their shape when the beater is lifted.  If you are using a Standing Mixer this will not take very long.  An electric hand mixer will take a longer amount of time.

 

             Beaten Egg Whites

 

 

 

Once the Whites reach the desired consistency, (see photo above) remove from the mixer and with a rubber spatula fold in about 1/4 of the Flour/Cocoa mixture to ‘temper’ the Whites.  Then gently fold in the remaining dry ingredients.

 

 

 

 

  1st portion of dry Ingredients  

 

 

 

 

 

 

 

 

 

 

 

Place in the tube pan being sure that the batter is evenly distributed throughout the pan.

 

 

              Batter in Pan

 

 

Bake at the lowest position in the preheat (375 Degree) Oven for 45 minutes or until the top is dry and cracked.

 

             Lower Third of the Oven

 

 

Turn the pan upside down until completely cool.  If your pan does not have legs on it, place if over the neck of a wine or water or soda bottle.  Allow to cool completely.  Once the cake is cooled, loosen the sides with a straight-edged spatula and place on a serving plate.

 

     Cooling Upside Down

 

                   Loosening the Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To slice the cake use a serrated knife (bread knife) or a sponge cake cutting device.  Serve plain or with Ice Cream and fresh sliced and sugared Berries, Whipped Cream and Chocolate Sauce

 

 

                                  Plated Cake

 

 

              Slice Choc. Angel Food Cake

 

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Posted by sylveee - 2018/05/22 at 10:22 PM

Categories: Cales, Dessert Ideas, Main   Tags: , , ,

Sunday Baking Project

A Group of Culinary Friends and myself (sparked by a suggestion from Terrie Cooper and Eileen DelCore Bennet (who created the Sunday Baking Project Page) have formed a group,  the object of which is to try out new recipes.

This week, the first one,  the recipe was chosen by Terrie.  We all made a Chocolate Cream Pie from the book ‘Flour’ by Joann Chang.  We were supposed to make the recipe exactly as called for in the recipe but knowing this dessert was going to be dessert at a Luncheon I had for my Grandson and Wife and Nephew and Fiance, I didn’t want to take any chances in it failing and having to do it over or making something else.

The only deviation I did was to bake the Crust with Foil and Pie Weights for the first half of the baking period and it is a good thing I did because some of the other people in the Group had shrinkage of their crusts.  I also put Raspberries on top instead of shaved Chocolate because I didn’t have any Milk Chocolate and Dark Chocolate would have been too bitter.  Next week I will do the recipe exactly as called for.

 

The Pie Shell was a Pate Sucre and the filling was a Chocolate Cream (really Cream as it was made with Cream and Half and Half and Chocolate that had at least a 62% Cocoa content.  Mine was 67.  The filling was creamy and delicious and I am not a great fan of Chocolate Desserts.  The book is available at https://www.amazon.com/-Bostons-Bakery/dp/081186944X

 

The Group is called the’Sunday Baking Project’ but since we each make the product in our own kitchens we don’t necessarily have to make it on Sunday but we do post it on Sunday.

 

It is fun to do and we all end up with a great baked product and get input from each other as to what we like or don’t like about the recipe and ways to change it if we want.

 

The Procedure to make the Pie was as follows:

  1.  Make the Crust – Pate Sucre with:  1-cups All-Purpose Flour,  1/2 tsp. Salt, ¼ cup Sugar,   1/2 cup  soft Butter and  1 Egg Yolk.This Crust made in a Standing Mixer with the Paddle Beater and is actually a Cookie Dough and therefore is made like cookies with the Butter and Sugar being creamed together before the Flour, Salt and Egg Yolk are added.  It is a very rich Dough and needs to be chilled before rolling out.  Once you do start rolling, it does warm up very quickly so the rolling out process needs to be quick.  After the Dough is fitted into a 9 or 10″ Pie Pan, it is then chilled again for at least 30 minutes before baking.  I baked it with foil and pie weights even though the directions did not say to do that.  Some of the participants who followed the recipe exactly had shrinkage so I think using the foil and weights is a good idea.
  2. After the Pie Shell is baked, some of the dark Chocolate is placed on the crust and then returned to the oven for the chocolate to melt.  Once the chocolate is melted then you spread over the pie crust.  This seals the crust from the filling and prevents it from getting soggy.  I used a Silicon Pastry Brush to spread but a small spatula can also be used.

 

 

                                        Chocolate Sealed Crust

 

 

  1. Once the filling is made it is put though a strainer and then poured directly into the baked and sealed crust.  Refrigeration for 8 hours before serving is called for.  The Pie is topped with Whipped Cream and shaved Chocolate.  The complete recipe and directions can be found in the book for whoever is interested in purchasing it.

 Filled Pie Crust

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Posted by sylveee - 2018/04/30 at 1:55 PM

Categories: Baking, Cooking for Everyone, Dessert Ideas, Main, Pastry   Tags: , , , , ,

CULINARY MAKEOVERS – # 19 – Chocolate Pizzelle Brownies

I love crispy wafer-like cookies and I get them when I make Pizzelles.  Pizzelles are a wafer-like cookie or pastry if you will, made in a flat decorative iron.  They are Italian in origin but are very similar to the Norwegian Krumkake which is also made in a flat decorative iron, though as thin as the Pizzelle is, the Krumkake is even thinner.

The recipe that I have for the Pizzelle is quite large and makes a large quantity.  The reason for the large quantity is that the cookie is so thin that it only take a tablespoon or less for each one – and they are at least 6″ in diameter.  This time that I made them, I made them Chocolate so that both myself and my husband would be able to enjoy the treat.  Ev loves Chocolate and I love anything thin so the Chocolate Pizzelle were perfect. Because the recipe makes such a huge quantity, I only made a half recipe.  (Next time I will make a third recipe)  Since the recipe calls for 6 eggs, dividing it half was pretty simple.  Dividing into thirds will also be simple, but if I make it any smaller, it wouldn’t be worth the trouble to do it.

In addition to loving thin crispy cookies, I also love Marshmallows and if you have ever had homemade Marshmallows, you would never ever eat a commercially manufactured one again.  To most people it would seem that Marshmallows are difficult make, but the opposite is true.  The main ingredients in Marshmallows are Egg Whites (only 2), Sugar and Gelatin.  You can get at least 16 2″square Marshmallows out of one recipe.

Since I like Pizzelle and love Marshmallows, I also made some Chocolate Pizzelle/Marshmallow Treats which were like little sandwiches with Marshmallow in the middle and Chocolate Pizzelle on the outside.  But since we are only a household of two and we don’t have company every week you eventually either get tired of eating the treats that were made or they get stale.  The Pizzelle were still edible after one week but they were getting a little soft and we were ready for something else.

As I said previous;y, Ev, my husband loves Chocolate and I make him a Chocolate Treat every week. Sometimes it is Chocolate Chip Cookies, sometimes it is Brownies and this time it was Pizzelle but as I said, after a week we were getting somewhat tired of the Pizzelle and even the Marshmallows so I decided to reinvent them or create a new treat, thereby coming up with Culinary Makeover #19 which was Chocolate Pizzelle/Marshmallow Brownies.

To make the Brownies, I first pulverized the remaining Pizzelle in the Food Processor and then transferred them to a Dry Measuring Cup (1 cup size)

 

Pizzelle in Processor

Broken-up Pizzelle in Food Processor Workbowl

Pizzelle Crumbs

                                               Pizzelle Crumbs

 

 

Next, I broke up the Pizzelle/Marshmallow Sandwiches and chopped them up.

 

Pulverizng Marshmallows

                                         Pulverizng Marshmallows

 

 

To make the Brownies I used my ‘Go-To’ Brownie recipe for Fudge Brownies.  The only difference was that I had 1 cup of pulverized Brownies.  The 1 cup of Pulverized Brownies replaced one cup of the Flour in the recipe.  So we had 1 cup of Pulverized Brownies and 1/4 cup of All-Purpose Flour.  I also reduced the Sugar to less than 1 cup.

 

Pizzelle Crumbs and Flour

                                              Pizzelle Crumbs and Flour

 

 

After making the Brownie Batter, I folded in the chopped up Marshmallows and baked them as usual.

 

Folding in Marshmallows

                                       Folding in Marshmallows

 

 

 

The result was a delicious, moist Brownie that had a cake-like texture but was very good and enjoyed by both my husband and myself.

Baked Brownies

                                         Baked Brownies

 

You can use any kind of stale cookies to make the Brownies – doesn’t have to be Pizzelle and other leftover baked goods can be utilized in the same manner.  Try it yourself and experiment to create totally new delights.  This treat is also good with Ice Cream!

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Posted by Admin Test - 2016/08/30 at 4:40 PM

Categories: Baking, Baking Tidbits, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Leftovers, Main   Tags: , , , , , ,

BLACK FOREST CAKE for EV’S BIRTHDAY

 

 

 

Ev requested a Black Forest Cake for his Birthday this year.  I made for past Birthdays and he loved it so much he wanted another one.  So now I have decided to document the preparation of this utterly delicious, decadent cake.  If you can, make it when fresh Cherries are available but if not, then frozen or canned Cherries will work.  This year I used dried Cherries which I reconstituted in Cherry Liqueur along with frozen Cherries.  There was an excess of frozen Cherries, so I put the leftovers on top of the cake as decoration.

 

The ingredients you will need for a Black Forest Cake are:

 

1 dozen large Eggs

Water

Granulated Sugar

All-Purpose Flour

1/2 cup Cocoa Powder

1/2 cup Black Cocoa Powder or a total of 1 cup regular Cocoa Powder

Vanilla & Almond Extracts

 

Cherries

Sugar

Cornstarch

Almond Flavoring

1 Qt. Whipped Cream

 

Note:  For exact measurements and complete directions please go to Black Forest Cherry Cake

 

First of all, gather and measure all of your ingredients.  Separate the Whites from the Yolks and allow them to come to room temperature.

Prepare three 9″layer pans by spraying with a Vegetable Spray and then fitting with Parchment or Waxed Paper.

 

Prepared Pans

             Prepared Pans

 

 

Preheat the oven to 350 degrees.

Sift together the Flour, Cocoa Powders and 1/4 cup of the Sugar.

Beat the Egg Yolks and 1/4 cup of Water with an Electric Mixer until they are thick and light colored.  Gradually add the Sugar while still beating;  once all the Sugar has been beaten in add the Flavorings.

 

Exchange the Wire Beater for the Paddle Beater.  Sift the Flour Mixture over the Beaten Egg Yolks and slowly beat it in with the Paddle Beater.

 

 

Flour/Cocoa Mixture Beaten in

Flour Mixture Blended in

 

Next using a clean bowl and beater use the Wire Whisk to beat the Egg Whites to a soft Peak.  (Over-beating them will make the cake dry and underbeating them will cause the cake not to rise fully)

           

 

Egg Whties Added

     Egg Whites Added to the Batter

 

Egg Whties Blended In

Egg Whites Blended In

 

 

 

 

 

 

 

 

 

 

 

 

Once all the Egg Whites have been well-blended into the Chocolate Batter, pour into the prepared pans and bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle of each layer comes out clean.

 

 

Batter in Pans

                 Filled Pans

 

Set the pans to cool on a wire rack;  once the layers are cool to the touch (about 15-20 minutes) invert onto the rack by placing the rack over the pan and turning over.  Cool the layers completely before assembling.

 

Cooling Cakes

    Cooling Cakes

 

 

While the layers are cooling, prepare the syrup, the filling and the Chantilly Creme.   (This may also be done while the cakes are baking)  See the link above for the recipes and directions.

 

Brush the cake layers with the Syrup.

 

 

Brushing with Syrup

Syrup

Brushing with Syrup

          Brushing with Syrup

 

 

 

 

 

 

 

 

 

 

 

 

Place the first layer, top side up on a serving plate and spread with the Chantilly Creme.  Add half the Cherry Filling and the second layer of cake.

 

Chantilly Creme and Cooked Cherries on First Layer

Chantilly Creme and Cooked Cherries on First Layer

 

 

 

Repeat the process with the second layer  and then add the third layer.

 

Cherries on Second Layer

   Cherries on Second Layer

 

Use a pastry bag filled with the Chantilly Creme and drop Rosettes on the top of the Cake.  If there is Creme left over, spread it on the sides of the cake.

 

 

Decorated Cake

  Decorated Cake

 

Top each Rosette with a Cherry (if any leftover or use Maraschino Cherries or none at all, if preferred.

 

Finished Cake

  Finished Cake

 

Refrigerate at least one hour before serving.  When serving cut with a serrated knife and cut small to moderate pieces as this is a rich cake.  Delicious, but rich!

 

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Posted by Admin Test - 2016/03/05 at 3:53 PM

Categories: Baking, Dessert Ideas, Fruit, Main   Tags: , , , ,

VALENTINE POPS TO MAKE WITH YOUR CHILDREN

Valentine’s Day is fast approaching and the weather is wintry – rainy, snowy or windy!  What better way to spend an indoor afternoon or morning making Valentine Lollipops with your Children.  Children very often make paper Valentine’s to give to their friends, but Chocolate ones are even better.  They taste good and Chocolate is good for you!

 

What you will need to make these treats is:

 

Candy (Heart-shaped Lollipop Molds) – available at your local Cake Decorating Store or Craft Shop such as Michael’s or JoAnn’s.

 

Lollipop Molds and Sticks

Lollipop Molds and Sticks

 

 

Pre-tempered Chocolates (Wilton’s) 

 

Melt 'n Molds

Candy Melts

 A sheet of waxed paper or a flat pan to put the molds on.

 

A melting pot or double boiler  If you don’t have either you can make a double boiler by placing a heatproof bowl over a pot of simmering water.

 

Melting Pot

Melting Pot

 

To make the Pops first set up your molds.  Make sure they are clean and dry.  Water and chocolate do not mix and your pops will not set up properly.  The best thing to do is to wash and dry them 24 hours before you are going to use them.  When you are finished with them, wash (DO NOT USE SOAP) just hot tap water and dry and then after 24 hours place them in a sealed plastic bag so that the next you need them they will be ready to go.

 

Lollipop Molds and Sticks

Lollipop Molds and Sticks

Place the molds on the waxed paper or sheet pan.   Place the sticks in the molds (make sure that at least one inch of the stick is in the candy portion ) If you are using a Melting Pot place the Candy (the melting pots will hold a 12 oz. bag of candy) in the Melting Pot and set it to MELT.  Once the Candy has thoroughly melted turn the setting down to WARM.

 

Melted Chocolate

Melted Chocolate

 

Once the Candy has melted you can then spoon it into the molds.  Be sure and completely cover the Lollipop Sticks.  DO NOT fill the mold to the top.  Once they are about 3/4 full, stop and tap the molds to get rid of the Air Bubbles.  If there is still space left in the mold slowly add additional candy until the mold is full.

Allow at least an hour for the candy to set at room temperature or about 20-30 minutes in the refrigerator or 15-20 in the freezer.

 

Melted Candy in Molds

Melted Candy in Molds

Once the Candy has set up turn the molds over onto a sheet of waxed or parchment paper and gently press on the backs to un-mold.  If they are not going to be eaten right away place into bags (lollipop bags can be purchased at Cake Decorating Stores, Party Stores or Craft Stores).  Tie with red curling ribbon.  These lollipops are a great replacement for Valentines.

 

For heat loving Valentine recipients you can add a little bit of Chili Flakes (Old Boney Mountain Grotto Dust) available at http://www.oldboneymountainhotsaucecorp.com/

 

Bagged & Tied Valentine Pops

Bagged & Tied Valentine Pops

 

 

 

 

 

 

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Posted by Admin Test - 2015/02/07 at 4:40 PM

Categories: Birthday Parties, Cooking for Kids, Family Fun, Food as Gifts, Holiday Ideas, Main   Tags: , , , , , , , ,

NATIONAL PEANUT BUTTER MONTH

November is ‘National Peanut Butter Month‘. Peanut Butter as we probably all know is made from grinding Peanuts.  Now, technically Peanuts are not actually nuts.  The Peanut does not grow on a tree but rather from plants that are much like Vegetables. Peanuts are also known as ground nuts because of this reason.  But to repeat, Peanuts are not actually nuts;  they are  legumes. Unlike legumes, Peanuts are not usually cooked as a vegetable or even as a main dish.  Instead, they are treated much like the tree nuts – they are roasted and salted and eaten out of hand.  They are chopped up and added to baked goods.  But probably the most popular use for Peanuts is that rich spread we all know as ‘Peanut Butter’.

Peanut Butter has long been a favorite of kids and adults alike.  Peanut Butter and Jelly Sandwiches not withstanding, how many different ways can you think to use Peanut Butter?

My favorites are Peanut Butter Cookies, Thai Peanut Sauce (made with Peanut Butter) and Reese’s Pieces.  There is Peanut Butter Fudge and Peanut Butter Brownies just to name a few.  So to observe ‘National Peanut Butter Month‘ I am going to share with you a couple of my favorite recipes.  If you have any favorite recipes using Peanut Butter please feel free to share them with my readers.

/One of my very favorite things is the Peanut Butter Sauce served with Chicken and Beef Satay in Thai Restaurants.  Technically, Satay is an Indonesian Dish but it has become a popular mainstay in Thai Cuisine.  And it is the sauce that really makes the dish!  Try this recipe – if you don’t like Chicken you can always substitute Beef or Pork or even Lamb!     chicken-satay-with-peanut-butter-sauce/

 

For lunch today I made a Salad with leftover Shrimp Taco Ingredients.  The salad consisted of shredded Lettuce, diced Tomatoes, Cilantro with a squeeze of Lime and Dressed with Spicy Thai Peanut Dressing.  Very delicious and taste bud pleasing.

 

Shrimp Salad with Peanut Dressing

Shrimp Salad with Peanut Dressing

Growing up, Peanut Butter Cookies were always a favorite in our household.  Probably the most intriguing thing about Peanut Butter Cookies is those ‘Criss-Cross’ marks made with a fork.  Why, I don’t know but if the cookie does not have them, there is definitely something missing!  It is those tell-tale marks that tell us that the cookie is a Peanut Butter Cookie.  I know of very few other cookies that use this decoration.  Instead of plain Peanut Butter Cookies, try this recipe that mimics that childhood favorite – the Peanut Butter and Jelly Sandwich.  cookies/peanut-butter-jelly-cookies/

Everybody loves Rice Krispy Marshmallow treats and what better than Rice Kirspy Marshmallow treats with Peanut Butter added to them!  Try it for yourself or your kids and you will never make them without the Peanut Butter again!  /peanut-butter-rice-krispy-candies/

In Hong Kong there is a favorite street food known as Hong Kong Waffles.  They are soft waffle that can be rolled up.  Before they are rolled they are usually spread with Nutella or Peanut Butter.  They are quite delicious and not at all hard to make if you have a waffle iron.  deserts/hongkong-style-waffles/

Last but not least there is Chocolate/Peanut Butter Fudge.  This contains two favorites – Chocolate and of course Peanut Butter.  This is a really simple fool/proof fudge recipe that anyone can make in a very short amount of time.  So if you are a Chocolate and Peanut Butter Lover, be sure and try this recipe.  candy/peanutbutter-chocolate-fudge/

Then there are the items that we don’t need recipes for.  Celery stuffed with Peanut Butter, Crackers with Peanut Butter, Peanut Butter and Jelly or Honey Sandwiches, etc.

All in all, enjoy ‘National Peanut Butter Month’ and see which ways you come up with to enjoy this all time favorite.

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Posted by sylveee - 2014/11/05 at 1:35 PM

Categories: Baking, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days   Tags: , , , , , , , ,

BUCKEYE CANDY BALLS

Buckeye Candy Balls

 

 

 

 

 

 

 

 

 

 

Today is ‘National Candy Day’.  Howa about trying this tasty treat called ‘Buckeye Candy’.  This recipe was developed to resemble the fruit of the Buckeye tree which is indigenous to the State of Ohio.  I was just there recently but forgot to look for the Buckeye tree.  The recipe below is a tasty treat and is related to ‘Rice Krispy Squares’ – there are just more tasty ingredients in them.

 

Buckeye Balls are great to eat and make nice gifts too.  Try them for an extra treat for Thanksgiving!

 

 

 

INGREDIENTS:                                            EQUIPMENT:

1/4 cup unsalted Butter                                 Large Saucepan

5 cups Marshmallows                                    Wooden Spoon

1cup Peanut Butter Chips                              Waxed Paper

1 cup Mini-Chocolate Chips                            Candy Bags or Plate

4 cups Rice Krispies®

Liquid Margarine or Soft Butter

 

DIRECTIONS:

 

  1. Melt the Butter in the Saucepan over low heat.
  2. Add the Marshmallows and stir constantly with the wooden spoon until the Marshmallows are completely melted; stir in the Peanut Butter and Chocolate Chips.
  3. Remove from the heat and add the Rice Krispies®; mix until the Krispies are   completely coated with the melted Marshmallow mixture.
  4. Spread the Liquid Margarine or Soft Butter on your hands and then shape the  Candy into Balls about the size of Ping Pong Balls.
  5. Place the shaped Candy onto a sheet of waxed paper or a glass plate. When cooled, place in a plastic bag or covered plate for storage or just serve and eat right away!!

 

                Yield:  About 20 Pieces

 

 

             

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Posted by sylveee - 2013/11/04 at 4:53 PM

Categories: Dessert Ideas, Food as Gifts, Holiday Ideas, National Food Days   Tags: , , , , , , , , ,

NATIONAL TAPIOCA DAY

 

 

 

Tapioca is the starch of the Cassava Plant or Manioc as it is called in certain parts of the world.  Portuguese Explorers became familiar with it through contact with the natives of Brazil.  The most familiar of Tapioca is the pearl.  Other forms are sticks and powder.  For those of you who like the Bobba drinks which are popular in many Asian Countries and more recently in the US, the pearls used in Bobba are just large Tapioca Pearls which do need to be cooked before using.

I recently found powdered Tapioca which can be used in place of Cornstarch as a thickener.  If you like the texture of Tapioca Pudding but don’t want to spend a lot of time cooking it, this is the way to go.  April 28th is ‘National Tapioca Day’ and therefore is a great time to try out this amazing starch.  I love the texture that it imparts to pudding.  Almost reminds of ‘Gummy Bears’.  It is chewy, yet it is not.  Try my recipe and see for yourself.  /deserts/chocolate-tapioca-pudding/

 

 

 

 

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Posted by sylveee - 2013/06/27 at 3:26 PM

Categories: Dessert Ideas, National Food Days   Tags: , ,

CREAM CHEESE BROWNIE DAY

Today is Cream Cheese Brownie Day!  You can try my easy recipe at   /brownies/cream-cheese-brownies/ and use the photos below as a guide.

 

First of all assemble all your ingredients and equipment.  Preheat the oven to 350 degrees and set the rack at the middle position.

 

To mix the Batters, you can use an ordinary mixing bowl and wooden spoon or you can do what I did and use your Food Processor.  The nice thing about using the Food Processor is that you make the Cream Cheese Batter first and the Chocolate Batter second so that you do not have to wash out the bowl between the Cream Cheese and Chocolater Batters.

Spray your baking pan with a Vegetable Spray or lightly coat with butter or shortening.

 

Make your Cream Cheese Batter by combining the softened Cream Cheese with the Sugar, Eggs, Flour and Vanilla.  Beat very well until all the Cream Cheese has been combined with the other ingredients.

Pour the Cream Cheese Batter into the prepared pan.

 

Cream Cheese Batater in the Pn

Next make the Chocolate Batter.  Transfer the Chocolate Batter to the top of the Cream Cheese Batter and then Swirl the Chocolate Batter into the Cream Cheese Batter.  A pair of Chopsticks is a good tool for this or use a narrow bladed spatula.

 

Chocolate Batter added to the Cream Cheese Batter

 

Swirl the Chocolate Batter into the Cream Cheese Batter

 

Next place in the oven and make for 35-45 minutes – depending on your oven and the material you pan is made of. Normally if baking in a class dish, the oven temperature should be lowered 25 degrees, but I usually don’t do that.   A toothpick inserted in the middle should come out clean when the Brownies are done.

 

Baked Cream Cheese Brownies

 

 

The recipe make a lot of Brownies so if you don’t have a large family or are not having a party and don’t want to freeze the extra, just divide the recipe in half.  To divide the 5 eggs called for in the Cream Cheese Batter, use 2 Jumbo Eggs instead of large eggs.

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Posted by sylveee - 2013/02/10 at 12:17 PM

Categories: Baking, Dessert Ideas   Tags: , , , , , ,

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