For those of you who have been reading my ‘Makeover’ Articles, you probably know by now that I love to recreate new dishes from old leftover (yet viable) ones. This addiction started when I purchased my first Blender many years ago. The Blender of course, then advanced to the Food Processor which has been a ‘must have’ in my kitchen almost ever since it hit the U.S. market.
Our household now consists of only two people and our appetites aren’t what they used to be and even if they were, we would be pounds overweight if we consumed everything that I baked (let alone cook) and since I hate to throw away good food (especially when i created it), I have the fun of turning these dishes into new ones.
This weeks was turning my Husband’s Brownies into new Fudge Brownies. Ev is supposed to watch his sugar content but he still loves his chocolate and has to have his fix every night after dinner (even if it is smaller than what he had been used to in previous years.) Sometime I manage to remember to divide the batter in half and freeze one and bake the other one. Of course, this takes smaller pans to do so and it isn’t always feasible.
So I took the leftover Brownies which were dried out but still good and cut them up into small pieces which I then put into the Food Processor with the Chopping Blade. I pulsed the Brownies pieces until they were broken up into much smaller pieces. I then turned the Processor on full speed and chopped up the small pieces to resemble a coarse flour or meal. Next step was to measure the resulting Chocolate Crumb.
The ingredients including the Chocolate Crumb are listed below:
2 cups Brownie Crumbs
1 cup All-Purpose Flour
1/4 cup Cocoa Powder
1/4 cup Sugar
1 cup Sour Cream (1/2 cup Butter can be used instead)
1 cup Chocolate Chips
1 cup Marshmallows (quartered)
DIRECTIONS ARE AS FOLLOWS:
1. Return the Chocolate Crumb to the Food Processor.
2. Add the Flower, Cocoa Powder and the Sugar.
3. Pulse, just to combine the ingredients.
4. Add the Eggs and Sour Cream (or melted or softened Butter) and Pulse, just until the
ingredients are combined.
5. Stir in the Chocolate Chips.
6. Butter or Spray a 9 x9″ baking dish; add the quartered Marshmallows to the bottom of the dish.
7. Spread the Batter evenly over the Marshmallows.
8. Bake in a preheat (350 degree) oven for 25-30 minutes or until a cake tester comes out clean.
9. The Brownies may be served warm or cooled. And they are delicious served with Vanilla Ice Cream.
Be the first to comment - What do you think?
Posted by sylveee - 2020/07/19 at 4:40 PM
Categories: Cales, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Family Fun, Leftovers, Main, Quarantine Cuisine Tags: baking, Children's Cooking, Chocolate, Cookie Recipes, Dessert Ideas, Eggs, kids cooking, Leftovers
One quick and easy baked good for the week of Halloween is Pumpkin Cookies. These are a drop cookie and easy to whip up, bake and serve. All you need in addition to the usual baking ingredients is a small can of pumpkin. Anyone who can read, follow safety procedures and be able to reach the counter can easily make these cookies.
1 cup Pumpkin Puree 1 cup Butter, softened
3 cups All-Purpose Flour 2 cups Brown Sugar
1 tsp. Salt ½ tbsp. Vanilla
2 tsps. Baking Powder 2 Eggs
1 tsp. ground Cinnamon
¼ tsp. ground Cloves 1 cup Seedless Raisins (optional)
¼ tsp. ground Ginger
- Adjust the oven racks to the 2nd and 4th positions and preheat to 375 degrees.
- Combine the Flour, Salt, Baking Powder, Cinnamon and Cloves in a medium size bowl. Set aside.
- In a large mixing bowl, cream the Butter with the Brown Sugar.
- Beat in the Vanilla and Eggs until very well mixed.
- Add the Flour mixture and mix thoroughly.
- Stir in the Pumpkin Puree and the Raisins.
- Drop by the tablespoon (or use a # 60 food scoop) to shape the Cookies.
- Place them on a greased cookie sheet, approximately 2 inches apart.
- Bake the Cookies for 20-25 minutes or until a deep golden brown.
- When the Cookies are done, place the pans on cooling racks; when the Cookies are cool, use a spatula to remove them from the pan.
- Store in an airtight container.
Monday, February 9th is ‘Pizza Pie Day’. Are you going to go out and have pizza? Or are you going to make and bake your own? Homemade Pizza is delicious and easy to make. I will say that it probably won’t cost you any less to make it than to buy it but the ingredients you use will be better than the ‘Take-Out Pizza’ or the Pizzeria Pizza.
To start with, you need good ingredients. You could cheat a little and buy the Dough already made at Trader Joe’s or an Italian Deli. But, if you have a Food Processor or a Sanding Mixer making the Dough is a cinch. For the recipe see pizza-dough/
For the toppings you will need: Crushed Tomatoes (use a good brand – you want a thick one)
Basil, Oregano, Salt & Pepper
Whole Milk Mozzarella (whole milk is by far better tasting than low-fat)
Other additional ingredients: Mushrooms, Onions, Bell Peppers, Olives,
Pepperoni or whatever else you want on your pizza.
If you don’t want to create your own, here are some suggestions from other Posts and Pages from Sylveees Kitchen.
Sun-dried Tomato Pizza – -sun-dried-tomato/
Mexican Pizza – mexican-pizza
Pizza Night pizza-time/
Okay everyone, get busy and make some Pizza tonight or tomorrow. If you don’t get around to it tomorrow which is Pizza Pie Day, you can still do it anytime this week. The second week in February is ‘American Pizza Bake Week’.
Be the first to comment - What do you think?
Posted by Admin Test - 2015/02/08 at 12:40 PM
Categories: Baking, Bread, Cheese, Dairy, Italian, Main, Mexican, National Food Days, Pizza, Tropical Tags: baking, Cheese, Cookie Recipes, family dinner, Mushrooms, National Food Days, Pineapple, Tomatoes, Vegetables
Oatmeal is one of those foods which we think of as a Breakfast Item, but it has many more uses than just that for Breakfast. Even though Oatmeal makes a wonderfully satisfying and nutritious breakfast, start thinking about it in other terms. In other words, what Oatmeal can and should be used for besides a breakfast cereal.
Here are some of the things that I use Oatmeal for:
#1 is probably what everyone thinks of as a use for Oatmeal besides breakfast and that is Oatmeal/Raisin Cookies. Well, what about Oatmeal/Raisin Waffles. Combining the Cookie and the Waffle in a newly delicious and nutritious breakfast. oatmeal-raisin-waffles/
Of course, the Oatmeal/Raisin Waffle is still a Breakfast Food but can be used for Lunch or Dinner as well. And speaking of Dinner, how about using Oatmeal in your Meatloaf instead of Bread Crumbs. It actually works much better because it absorbs a lots of moisture and helps to hold the Meatloaf together better than bread crumbs do. Just substitute and equal amount of Oatmeal for the Bread Crumbs in your recipe. ( I usually use about 1 cup of Oatmeal to 3 lbs. of ground meat.
Let’s not leave out the Cookies, though. Here is a link to a kid-friendly recipe for Oatmeal Cookies.
The next item that i use Oatmeal for is for part of the coating for Fried Chicken. Try using my recipe – just substitute one cup of Oatmeal for 1 of the cups of Flour. You will be surprised how good and crunchy it is. /fried-chicken/
IF YOU MAKE YOUR OWN PIZZA YOU MAY TEND, LIKE I DO, TO HAVE EXCESS DOUGH. THERE ARE 3 WAYS IN WHICH I LIKE TO USE THE EXCESS DOUGH AND AM GOING TO SHARE THEM HERE.
Unless your Pizza Dough is made with a lot of Olive oIl, the Bread made form it may be somewhat chewy. For those that like that kind of Bread, then there is no problem. Personally, I love my Bread to be chewy. However, if you want it to be softer, work some Olive Oil or softened Butter into the Dough before shaping it.
To make Bread from your leftover Pizza Dough just shape it into a round or oblong loaf. If you have a Bread Shaping Basket you can sprinkle that with flour and place your Bread in it to rise. If not, place it in a greased loaf pan or on a greased and corn-meal sprinkled baking sheet. However, the problem with using a large baking sheet is that the Bread will tend to spread out rather than raise up, thereby making it sort of flat.
Cover the shaped Bread with a clean Dish Towel or Plastic Wrap and place in a warm spot to raise. When it has risen to twice its size, brush with a Beaten Egg and sprinkle with Sesame or Poppy Seeds and/or some Coarse Sea Salt. Bake on the bottom shelf of a 400 degree oven for approximately 25 minutes or until the top is Golden Brown and the bottom sounds hollow when tapped on.
If your Bread has risen in a Basket, gently turn it over (to release it) onto a greased Baking Pan and bake as in the paragraph directly above.
B. FRIED DOUGH
Roll you Dough out as thinly as possible, then cut into 4″squares.
Add Peanut or Vegetable Oil to a depth of 3″ and heat to 350 degrees. (Test with a Deep Fat Thermometer or a Laser Thermometer.
Fry no more than 4 pieces of Dough at a time; when they are golden brown remove with a spider or tongs and drain on a cooling rack placed over a jelly roll pan or on paper towels.
Sprinkle with Powdered or Cinnamon Sugar or serve with Whipped Cream and sliced Fruit.
My favorite use for leftover PIZZA DOUGH is Foccacia. Foccacia is a popular flat bread and is simple to make. You do need to have a decent amount of Dough left over (at least half a pound).
Roll the Dough out to a thickness of at least 1″. Place on a greased baking sheet and then make indentations with your fingers. Brush with Olive Oil and then sprinkle with shredded Parmesan Cheese. If desired, dress with sliced Olives and/or Sun-dried Tomatoes. (The featured photo shows a Foccacia with an Olive Salad on it)
Bake on the lower shelf of a 400 degree oven for 20-25 minutes or until golden brown on both the top and bottom.
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.
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.
Be the first to comment - What do you think?
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: baking, Celery, Children's Cooking, Chocolate, Cookie Recipes, Cookies, Dessert Ideas, kids cooking, National Food Days
September is ‘National Chicken Month’. Here are some really delicious Chicken Recipes for you to try!
FRIED CHICKEN: Fried Chicken is everybody’s favorite and mine especially. Try substituting Oatmeal or Rice Flour for some of the Flour and you will have the crispiest, best tasting Chicken ever! /fried-chicken/
Another delicious way to prepare Chicken is ‘Chicken Picatta’. An Italian delicious it is redolent with the flavor of fresh Lemon Juice. If you love anything Lemon, then you will certainly love this Chicken Dish. Serve it with Linguini or Risotto. The sauce from the Chicken will help to flavor the rice or pasta. /dinner/chicken-picatta/
Chicken Cacciatore is another Italian Chicken Dish, but this time it is made with a Tomato Sauce that goes perfectly with your favorite pasta. It is best made with fresh tomatoes but canned can also be used. chicken-cacciatore/
For more delicious Chicken Recipes visit the Appetizer Section appetizers/ in the Recipe Section of this Blog.
It’s still National Bake Week so what are you going to bake today? I made some Raisin Spice Bars which served as our Breakfast today. /raisin-and-spice-bars/ They are yummy and full of energy. Do you like Baked Goods with Molasses and Raisins? I do and these are especially good.
Before we go any further, do you know where Molasses comes from? If not, think about the different types of Sugar we have. There is: Granulated, Brown, Dark Brown, Powdered and then Turbinado which some manufacturer’s call Raw. Bear in mind that you cannot use Raw Sugar. It is full of bugs and what not.
So how does the Brown Sugar get its color? Molasses, that is what! There are many steps in the manufacture of Sugar and Granulated is the final one in the processing of sugar cane. Molasses is a natural product in sugar. So on the way to being Granulated, Brown and Dark Brown are one of the products. So Molasses is a sweetener.
Making these breakfast gems is a simple task, especially if you use your food processor or electric mixer. Start with softened Butter and Cream it with the Sugar. Either Light Brown or Granulated Sugar can be used, depending on how much Molasses taste you want in the finished product. Next add the Egg, Molasses and Milk and blend well.
Finally add the Raisins. For a moister and plumper raisin you can plump them by steeping in boiling water for 5 minutes. Be sure to drain well after plumping.
Turn the mixture into a greased pan and bake at 350 degrees for 20-25 minutes, depending on the oven. When a toothpick inserted near the middle comes out dry, then your Spice Bars are done. Cool on a wire rack. When completely cool, cut into bars.
If desired a Confectioners Sugar Glaze or a Cream Cheese Frosting can be used. /cream-cheese-frosting/
Again, this bar makes a very tasty and somewhat nutritioius breakfast. For an even healthie snack, substitute part of the cake flour with whole wheat flour.
For Day Two of ‘National Bake Week’ we are going to talk about cookies. Again, this is the format I use when I do my Teen Baking Camps during the summers. Day two is always about cookies. Day one was bread and that is probably what everyone thinks is the hardest to do. So when you do what you think is the hardest, then everything else seems easy and nothing is easier than making cookies.
What is America’s favorite Cookie? Chocolate Chip of course! Chocolate Chip Cookies are probably the most versatile of all cookies to make. First of all, there are many varities of Chips. There are Bitter Sweet, Semi-Sweet, ( my husband’s favorite) Milk Chocolate (my favorite) and White Chocolate. There are also Peanut Butter Chips and Butterscotch Chips which I use those in Chocolate Based Cookies.
Then you can use M & M’s, Reese’s Pieces and my all-time favorite – ‘Milky Ways’ cut up into small pieces. I love the milk chocolate and caramel in those cookies.
The best ingredients to use for cookies is Unsalted Butter (even if the recipe calls for shortening), fresh Eggs, Cake Flour (for softer cookies) and pure Vanilla. I use Vanilla Bean Paste which has a more intense flavor than extract and gives the added exotic look of those little black specks of Vanilla Bean.
For drop cookies, which Chocolate Chip are, it is best to have the Butter and Eggs at room temperature. You want to cream the Butter until it is soft and fluffy along with the Sugar. Once these ingredients have been well incorporated, then you can add the flavoring, flour, salt and leavening agent. For Chocolate Chip Cookies the leavening agent is usually baking soda. Sugar cookies usually call for Baking Powder. In case you are wondering what the difference is between Baking Soda and Baking Powder here it is:
Baking Soda is Bicarbonate of Soda – NHCO3
Baking Powder is Baking Soda combined with an Acid such as Cream of Tartar and a starch filler.
If you run out of Baking Powder you can make your own, that is if you have Baking Soda on hand:
1 tsp. of Baking Powder is = to 1/4 tsp. of Baking Soda + 1/2 tsp. Cream of Tartar
Once your Dough is made drop it by the teaspoon onto greased or parchment lined baking pans. I prefer to use a #60 food scoop. By using the food scoop it takes only one hand to shape the cookies. If you use a teaspoon you have to use a second teaspoon to push the dough off the first spoon. If you prefer larger cookies, use a soup spoon or a #20 food scoop.
Bake you cookies in a 375 degree oven or 350 degree convection oven. For 2 cookie sheets adjust the oven racks to positions #2 and 4. Bake for 12-15 minutes, depending on how crispy you want your cookies.
Remove the baked from the oven (be sure to use pot holders) and place on cooling racks. If you use parchemtn use can just slide the parchment with the cookies onto the cooling racks. If the cookies are baked directly on the pan, allow them to cool for 5 minutes or so before trying to remove from the pan. Always use a spatula to remove the cookies from the baking pans.
For those people who have gluten allergies, try making Meringue Cookies. These are cookies made for Egg Whites and Sugar and flavorng. The Egg Whites are beaten along with the Sugar until they are stiff and then shaped on the pan the same way as the Chocolate Chip. For more decorative cookies, they can be extruded through a pastry bag using a large star tip. For Macaroons, Macaroon Coconut or ground Almonds can be added to the Beaten Egg Whites.
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.
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.
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.
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.