Tuesday, August 31, 2010

Oreo Cheesecake Pretzel Bites

Source: Picky Palate

Oreo Cheesecake Pretzel Bites

7 whole Oreo Cookies
1 oz cold cream cheese
24 square pretzels
1 Cup chocolate chunks or chocolate chips, melted
White Sprinkles

Place Oreos into a food processor and process until finely ground. Mix Oreo crumbs and cream cheese until dough forms. Pinch 1 Tablespoon of dough and form into a little square. Place onto pretzel then gently press top pretzel to close. Top with melted chocolate and white sprinkles. Chill until chocolate has hardened and serve.

12 Pretzel Bites

Memphis Blues Shrimp

Source: Cook. Eat. Love.

Memphis Blues Shrimp

1 cup sugar
1/4 cup dried oregano
1 cup dried parsley flakes
1/4 cup of black pepper
1/4 cup of onion powder
1/4 cup of garlic powder
1 tbs celery salt
2 tbs of mustard powder
Dash of cayenne (if you are brave)
1/4 cup Lowry’s seasoning salt


Mix all the dry ingredients by hand.
seasoning in bowl

To make shrimp:
6 medium shrimp (shell on)
4 tbs butter
A good sprinkle of the rub.

Let butter bubble and caramelize to bring out the nutty flavor of the butter. Add shrimp and do a quick sauté and then add rub. Do not overcook or you will be eating little erasers. When the shrimp are done (4 min or 2 min per side, shrimp should be opaque) then pour the contents of the pan into a bowl.

Parmesan Chicken Nuggets

Source: Fake Ginger

Parmesan Chicken Nuggets

1 pound boneless, skinless chicken breasts, cut into bite-size cubes
3 tablespoons butter, melted
1 cup Panko bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon Kosher salt

Preheat oven to 350. Line a baking sheet with parchment.

In a medium bowl, mix together Panko, Parmesan, and salt; set aside. Put melted butter in a pie plate or other shallow dish.

Dip chicken into butter and then coat with Panko mixture. Place on baking sheet in a single layer. Bake for 25 – 30 minutes or until chicken is cooked through.

Baked Ziti

Source: Let's Dish

Baked Ziti

1 (16 oz.) container cottage cheese
2 eggs
1 1/2 cups grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves , minced
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
Salt and pepper, to taste

Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.

Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.

Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving.

Chocolate Chip Cookies

Source: Bonbini

Chocolate Chip Cookies

1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 tsp. vanilla paste
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup old-fashioned rolled oats
1/2 cup salted dry roasted peanuts
1 tsp. sea salt
1 1/2 cups dark chocolate, chopped

1. Sift flour, baking soda and baking powder together. Set aside.
2. Coarsely grind the oats, peanuts and sea salt together in a food processor. Set aside.
3. Using a mixer with paddle attachment, cream the butter and both sugar until light and fluffy.
4. Beat in egg, then vanilla paste.
5. Gradually beat in flour mixture, oats mixture and chocolate chips. Do not overmix the dough.
6. Using a small ice cream scoop to portion cookie dough. Chill overnight.
7. Place cookies dough 2 inch apart onto a sheet pan lined with silicone mat.
8. Bake at 350 degrees for 10-12 minutes. Allow them to cool on the pan for 3 minutes before transferring to cooling rack.

Moist Brownie Cupcakes

Source: For the Love of Food

Moist Brownie Cupcakes

226g Margarine, melted
496g Sugar
4 Eggs (221g)
129g Dutch Processed Cocoa Powder
1t Sea Salt
1t Baking Powder
1t Cinnamon (optional)
1t Instant Coffee Granules
1T Vanilla Extract
186g Flour
300g Dark Chocolate, diced/small chop

Preheat oven to 350°F.

Lightly grease a square brownie pan and line a 12-muffin tin with cupcake papers, and set aside.

In a medium-sized microwave safe bowl heat up the margarine until melted (30-50 seconds). Stir in the sugar and return the bowl to the microwave and heat up another minute or two until it’s hot, but not bubbling. This is what will give you the shiny crust on top.

In a separate bowl, crack the eggs and add the cocoa powder, salt, baking powder, Instant coffee, and vanilla and then mix together. The mixture will be pretty thick, but try to get it all evenly mixed together until smooth. Then, add the mixture to the egg mixture and mix really well until silky smooth. Add the chocolate pieces and mix well. The mixture should be warm enough that the chocolate pieces only lightly melt .

Spoon the mixture into the cupcakes papers until they’re 3/4th full. Pour the rest of the mixture into the square pan.

Bake the cupcakes for 20-30 minutes or until the tops have raised and cracked. A toothpick inserted into the center may come out clean, but you may hit a pocket of chocolate and it will come out all gooey.

Bake the pan of brownies for roughly 20 minutes – it’s layered thinner than the cupcakes so it needs to bake less.

Remove to a cooling rack and let sit in the pans until completely cool. Enjoy.

Red Velvet Shortbread Cookies

Source: The Culinary Chronicles

Red Velvet Shortbread Cookies
From Better Homes and Garden

1 1/4 Cups All-Purpose Flour
1/3 Cup Sugar
2 Tablespoons Unsweetened Cocoa Powder
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter, cut up
1 Tablespoon Red Food Coloring
3 Ounces White Chocolate, coarsely chopped
1 1/2 Teaspoons Shortening
Finely Chopped Pistachios or Rainbow Nonpareils (optional)

Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*

On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

Browned Butter Chocolate Chunk Pecan Pizzookie

Source: 6 bittersweets

Browned Butter Chocolate Chunk Pecan Pizzookie
Adapted from the amazing blog The Little Red House
Makes 6 to 8 pizzookies or about 24 regular cookies

1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar [or white sugar plus 1 tsp molasses]
1/2 cup (1 stick) unsalted butter, cut into 8 slices
1 large egg, room temperature
1 tsp pure vanilla extract
3/4 cup chocolate chips or 4.5 ounce bar, chopped
1/3 cup pecans, lightly toasted and roughly chopped

Preheat oven to 350 degrees F. Mix flour, baking soda, and salt together in a medium bowl and set aside.

Heat a pan on medium heat. Add butter slices and melt in pan. Stir continuously. Butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan.
Continue stirring, until butter has reached a nice brown color, and nutty aroma. Remove from heat at this point. Don't heat it any more or it may burn.

Add browned butter and sugar to your stand mixer bowl. Mix well. Add in egg and vanilla, and mix them in thoroughly. Slowly stir in the flour mixture. Finally, add and evenly distribute the chocolate chips by mixing.

Scoop dough into individual ramekins. Sprinkle some pecans on top (they get toasty in the oven!). Bake for 8-10 minutes. Your pizzookies are ready when the edges are cooked, but the center is still gooey. Top with vanilla ice cream and gobble it up!

If you want to make these as normal cookies, just roll them into 1" balls and bake about 10-13 minutes until the edges are just set.

Slow-Baked Mac and Cheese

Source: A Whisk and a Prayer

Slow-Baked Mac and Cheese
Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two"

1 1/2 cups milk
1 (12 oz) can evaporated milk
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups (12 oz) fontina cheese, shredded (or Italian blend)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

Quick Pepperoni Pizza Snacks

Source: Miss in the Kitchen

Quick Pepperoni Pizza Snacks

1 can refrigerated biscuits (I used Grands)
1 cup mozzarella cheese, shredded
1 tablespoon dried oregano
2 oz mini pepperoni slices

Preheat oven to 375 degrees. On a clean surface, use a rolling pin to flatten each biscuit dough into about a 4 inch circle. Place on a greased or lined baking sheet. Sprinkle each crust with about 2 tablespoons mozzarella, a little oregano and a few pepperoni slices. Bake for 10-12 minutes or until crust is fully cooked and lightly browned around the edges.

Monday, August 16, 2010

Creme Brulee French Toast Casserole

Source: Homemade by Holman

Creme Brulee French Toast Casserole
Adapted from The Pastry Queen

1 large loaf of French bread
8 large eggs
2 1/4 cups milk
1 cup plus 4-5 T sugar
1/4 tsp salt
2 T vanilla extract
1/4 cup orange juice
2 tsp cinnamon
3 T unsalted butter

Combine eggs, milk, 1 cup sugar, salt, 1 tsp cinnamon, vanilla, orange juice, and 2 T melted butter in a large bowl. Whisk together until well incorporated. Use remaining butter to heavily butter a 9x13 baking pan. Slice bread into 1/2" thick slices and then cut slices into cubes. Combine remaining cinnamon and 1 T sugar. Add bread cubes to pan and toss with cinnamon sugar mixture. Pour custard mixture over bread cubes, pressing cubes down with a spoon to thoroughly soak bread. Cover with foil and refrigerate at least one hour or overnight.

Preheat the oven to 325 degrees. Bake approximately 40-50 minutes until golden brown and set. Remove from the oven and sprinkle remaining 3-4 T of sugar over the top of the casserole in an even, heavy layer. Set broiler on high and return to oven or use a kitchen torch to caramelize the sugar. The sugar will turn brown and liquefy and then harden as it cools. Serve warm with maple syrup if desired.

Chocolate Coconut No-Bake Drop Cookies

Source: Daily Unadventures in Cooking

Chocolate Coconut No-Bake Drop Cookies

2 cup white sugar
1/2 cup margarine
3 Tbsp cocoa (or 2 squares unsweetened chocolate)
1/2 cup canned milk
3 cups rolled oats
1 1/2 cups coconut
1 tsp vanilla
pinch of salt

1. Bring sugar, margarine, cocoa and canned milk to a boil.
2. Remove from stove and add remaining ingredients.
3. Drop by teaspoon on waxed paper. Refrigerate for at least 3 hours.

Cocoa Peanut Butter No-Bake Drop Cookies

Source: Daily Unadventures in Cooking

Cocoa Peanut Butter No-Bake Drop Cookies
(makes 12-20 cookies)
Adapted from here and here

1/4 cup butter
1/2 cup milk
1 cup brown sugar
4 teaspoons cocoa
1/4 cup peanut butter
2 teaspoons vanilla
3 cups oats

Combine butter, milk, cocoa and sugar in a large saucepan, bring to a boil and boil for 3 minutes. Remove from heat. Stir in vanilla and peanut butter and then fold in oats. Drop in large spoonfuls onto a parchment lined cookie sheet. Refrigerate for at least 4 hours.

Red Velvet Cupcakes

Source: The Nerd's Wife

Red Velvet Cupcakes

2 1/2 c sifted cake flour
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
2 oz. red food coloring
1/2 c unsalted butter, softened
1 1/2 c sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 c buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda


Preheat oven to 350 degrees. Line two muffin pans with cupcake liners. Whisk together flour, baking powder and salt in a medium bowl and set aside. In a smaller bowl, combine the cocoa and red food coloring to make a sort of paste.

Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and mix after each addition. Add in the vanilla and mix well. Mix in the cocoa paste and 1/3 of the flour mixture. Pour in half the buttermilk and mix well. Add another 1/3 of the flour mixture, then the rest of the buttermilk, and then the last of the flour mixture.

In a small bowl, mix together the vinegar and baking soda. Add it to the batter and mix well, scraping down the sides with a spatula to ensure complete mixing. Pour the batter into the prepared pans, filling the cupcake liners about half full. Bake for 20-25 minutes at 350 degrees, until a toothpick inserted into the center of the cupcakes come out clean. Let cool and begin to make icing.

Cream Cheese Icing
Source: Simply Recipes


1/2 c butter, room temperature
8 oz cream cheese, room temperature
2-3 c powdered sugar
1 tsp vanilla extract


Cream together the butter and cream cheese. Add in vanilla. Mix in sugar to taste. Pipe the icing on cupcakes as desired.

Cheese Rolls

Source: Sweets Isa

Cheese Rolls

Makes 12 rolls:

1/2 cup (125 ml) warm water
1 teaspoon sugar
2 tablespoons yeast bread, freeze-dried instant
1 1/2 cups (375 ml) 15% cream, warm
1/4 cup (60 ml) sunflower oil
2 teaspoons salt
4 1/2 cups to 5 cups unbleached flour
1 1/2 cups (375 ml) shredded cheddar, diced
1 cup (250 ml) cheddar cheese, grated

1 egg, beaten
1/2 cup (125 ml) cheddar cheese, grated
1/4 cup (60 mL) sesame seeds

Combine hot water and sugar. Add yeast and let stand until the mixture is bubbly. Combine the cream, yeast mixture, oil and salt in large bowl. Add flour to make dough smooth but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed.

Place dough in an oiled bowl. Cover with plastic wrap and let rise until doubled in volume is 1-1 hour 30

Deflate the dough down fist, add cheese cubes and grated cheese and knead. Divide the dough into 12 pieces. Shape dough balls. Place on baking sheets lined with parchment paper. Cover with a clean cloth and let rise until doubled in volume is approximately 45 minutes.

Preheat oven to 375 F (190 C).

Carefully brush the loaves with the egg. Sprinkle with grated cheese and sesame seeds. Bake for 25 minutes, or until buns are golden brown. Cool on a rack.

Little Grandma's Parker House Rolls

Source: Recipe Paiges

Little Grandma's Parker House Rolls


4 tablespoons warm water (105 to 115 degrees F)
4 tablespoons sugar
1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast
1 stick (8 tablespoons) unsalted butter +2 extra tablespoons melted for brushing
1 cup milk
2 cups bread flour
1 1/2 teaspoons salt
1-1 1/2 cup of all purpose flour (AP flour)


1. In a small bowl stir together the warm water and1 tablespoons sugar. Once the sugar is mostly dissolved, throw in the yeast. Let stand until bubbly, about three minutes. If the mixture does not bubble up, throw it out and try again.

2. Melt 3/4 stick (6 tablespoons) butter in a small saucepan on medium low heat. Add in the milk and heat until lukewarm. Pour this milk and butter mixture into a large bowl and add yeast mixture, remaining 3 tablespoons of sugar, bread flour, and salt. Stir with a wooden spoon until just combined. Transfer this loose dough to a stand mixture and add in 3/4 cup of all purpose flour. Attach your dough hook and begin to knead on low. When you notice the dough getting sticky, add in up to 3/4 cup of AP flour a little at a time. After about 8 minutes or so the dough should look satiny and smooth. When you see that, stop mixing, and put the dough into a greased bowl and cover it with a damp paper towel and a dish cloth. Make sure you keep the bowl in a warm place. I like to turn my oven on warm and put the bowl on top of the oven.

3. If you don’t have a stand mixer, just throw some flour down on the counter and turn out your dough there. Begin to bring the dough together into a ball. Add in your 3/4 cup of AP flour and kneed gently. If your dough gets too sticky to handle, add up to an extra 3/4 cup of AP flour a tablespoon at a time until the dough is just slightly sticky.

4. Butter a 9×13-inch baking pan. Divide dough into 12-20 equal pieces, depending on how big you like your rolls. I usually make 12 large rolls. Roll each one into a ball and arrange evenly in 3 rows of 4 in a baking pan (or 4 by 5). Cover loosely with plastic wrap and let the dough rise again in a warm place for about 30 minutes.

5. Preheat oven to 375 degrees F and place a rack in the center of the oven.

6. Melt the remaining 2 tablespoons of butter and cool slightly. Brush the tops of the rolls with butter and place in the oven for 20-25 minutes, until golden brown. When the rolls are done, take them out of the oven and brush on a little more melted butter. You know, for good measure. Then sprinkle on a little salt. Cool rolls in the pan for 5 minutes then remove and serve warm.

7. Delicious with butter and jam or ham and cheese, the sky is the limit with the puppies!

Sunday, August 15, 2010

Vanilla Bean Baby Doughnuts

Source: Sprinkle Bakes

Vanilla Bean Baby Doughnuts
Adapted from Sur La Table

Yield: 5-6 dozen baby donuts

Doughnut batter:

2 cups all purpose flour, sifted
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs, lightly beaten
2 tbsp. butter, melted
Seeds from one vanilla bean

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Doughnuts are best served fresh.

Vanilla glaze:

1 cup confectioner’ s sugar
1 tbsp. milk
½ tsp. vanilla extract
4 drops of liquid blue food coloring
White nonpareils

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir until color is uniform. Use immediately to glaze doughnuts. Sprinkle on nonpareils.

Nutella Gooey Butter Cake

Source: Let's Dish

Nutella Gooey Butter Cake

1 package devil's food cake mix
1 egg
8 tablespoons butter, melted

1 (8 oz.) package cream cheese, softened
1 cup Nutella
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz.) box powdered sugar

Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan. To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth. Mix in the eggs, vanilla, and butter. Add the powdered sugar and mix until well combined. Spread the Nutella mixture over the cake batter. Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Gooey Butter Cake

Source: Cassidy Tuttle (and various)

Gooey Butter Cake
from Paula Deen


1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
1/2-1 cup pecans, chopped (optional - but wonderful)

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar


Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Butter Tarts

Source: Radishes and Rhubarb

Butter Tarts

For the filling:

1/2 cup room temperature butter
1 cup brown sugar
1/2 cup corn syrup
1/2 cup maple syrup
2 eggs
1 teaspoon vanilla
a few drops of lemon juice
pinch of salt

For the pastry:

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons ice cold water

Preheat the oven to 375 degrees. Make the pastry first. In a small bowl mix the flour and salt. Cut in the shortening with a fork or a pastry cutter until the mixture resembles coarse crumbs. Add the cold water and stir just until the dough starts to pull together.

Turn out onto a well floured surface. Quickly shape into a ball and roll out to a 1/4 inch thickness. Cut into 4 inch circles and fit the cut pastry into the cups of a muffin tin.
In a medium bowl cream together all of the filling ingredients until smooth. Fill the prepared cups 2/3 full. Bake for 18-20 minutes. Remove from oven and cool on a wire rack for 10 minutes. Remove from muffin tin and let stand until completely cool.

White Cake with Blackberry Buttercream

Source: Kitchen Trial and Error

White Cake with Blackberry Buttercream

White Layer Cake
adapted from Cook's Illustrated
40 minutes plus cooling time, serves 12

2 1/4 cups cake flour
1 cup whole milk, room temperature
6 egg whites, room temperature
2 teaspoons almond extract
1 teaspoons vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature

1. set oven rack in the middle position. preheat oven to 350F. spray two nine inch cake pans with non stick spray. dust pans with flour.
2. whisk together milk, egg whites, and almond and vanilla extracts. set aside.
3. in a separate bowl, mix the flour, sugar, baking powder, and salt. add butter and mix until it forms coarse wet crumbs.
4. add all but 1/2 cup of the milk mixture and beat at medium speed for 1 1/2 minutes. add remaining milk mixture and beat another 1 minute.
5. divide batter evenly among the two pans. smooth out the batter so it's even in the pan.
6. bake 20-25 minutes, until a toothpick comes out clean.
7. let the cakes cool in the pan a couple minutes before inverting. cool completely on a wire rack, about 2 hours. frost with blackberry buttercream.

Blackberry Buttercream
adapted from The Novice Chef
10 minutes, makes plenty for a two layer cake (divide in half if your crew doesn't care for buttercream so much)

2 sticks (1 cup) butter, room temperature
6 cups confectioners sugar
6 tablespoons strained blackberry puree
1 teaspoon vanilla
1/2 teaspoon almond extract

1. beat butter on medium speed until fluffy, about 2 minutes.
2. slowly add 1 cup sugar and beat until smooth.
3. add blackberry puree, vanilla, and almond until blended.
4. add remaining sugar half a cup at a time, blending after each addition.
5. when all the sugar is added, beat on medium high until light and fluffy, about 3 minutes.

Slowcooker Barbecue Pulled Chicken

Source: Elly Says Opa!

Slowcooker Barbecue Pulled Chicken
Heavily adapted from EatingWell / much less heavily adapted from Apple a Day

1 (14 oz.) can tomato sauce
3 chipotles in adobo, finely minced, and 2 tsp. adobo sauce
1/4 cup cider vinegar
3 to 4 Tbsp. honey
1.5 Tbsp. smoked paprika
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard
1 tsp. kosher salt
1/2 tsp. cayenne pepper
2 tsp. aleppo chili powder
3 lbs. boneless/skinless chicken thighs and breasts (I used mostly breasts, plus 2 bone-in thighs I had & skinned)
1 large onion, thinly sliced in half circles
4 cloves garlic, minced

Whisk together the first 9 ingredients (through aleppo chili powder). Spray your slowcooker lightly with oil and then place the chicken inside. Season the chicken with salt and pepper. Scatter the onions and garlic evenly over the top, and then pour the barbecue sauce over the top. Cook on low for 5 hours (I just let mine go all day while I was at work, so closer to 10). Shred the chicken with two forks and, if desired, continue to cook for a little bit with the lid off to allow mixture to thicken.

Friday, August 13, 2010

Slow Cooker Pulled Chicken Sandwiches

Source: BS' In the Kitchen

Slow Cooker Pulled Chicken Sandwiches


6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce (we used the official BBQ sauce of the Calgary Stampede – Bull’s Eye)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
3. Once the chicken has had a long time to cook, it should pull apart easily when using two forks to pull the meat apart until it appears stringy
4. After pulling chicken, give it another quick stir then scoop onto some great bread and serve!

Tuesday, August 3, 2010

Em’s Favorite Lemon Ice Cream

Source: The Repressed Pastry Chef

Em’s Favorite Lemon Ice Cream


1 3/4 cups milk
2 cups heavy cream
1 cup granulated sugar
1/4 cup fresh lemon juice
zest of 2 large lemons
2 tablespoons Jell-o brand instant pudding – cheesecake flavor (dry/powder mix)
4 drops yellow food coloring (optional)

In a large bowl combine the lemon zest and sugar. Using your fingers, mix the zest and the sugar until moist and fragrant. Add the milk, cream and cheesecake mix. Using a wire wisk, combine well until the sugar is pretty much dissolved. Add the
food coloring and stir to combine. Pour in the lemon juice – the
mixture will immediately thicken – and whisk to combine well. Pour immediately into your ice cream maker and freeze according to the manufacturer’s instructions. When done, pour into sealable container and freeze for at least two hours or until set.