Monday, August 30, 2010

Recipe for; Popcorn and Candy Balls (serves 24, Awesome to make for the kiddos in the fam)

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Ingredient


    • 20 cups popped popcorn
    • 1-1/2 cups light-colored corn syrup
    • 1-1/2 cups sugar
    • 1 7-ounce jar marshmallow creme
    • 2 tablespoons butter
    • 1 teaspoon vanilla
    • 1-1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces

Directions

Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F oven while preparing marshmallow mixture.
In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week. Makes 24 popcorn balls.
Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.
To Present This As a Gift: You will need a white glass bowl with lip, glass paint pens in black, orange, green, and silver.
Wash and dry the bowl. Avoid touching the areas to be painted. Paint "Halloween" around the rim of the bowl, drawing pumpkins for the Os and between each word as desired. Let dry. Bake the painted glassware in oven if instructed by the paint manufacturer. Let cool.
Also Try This: Use Halloween stickers in place of painted jack-o'-lanterns.
Posted by at 9 comments:

Recipe for; Tiramisu Cake (serves 1)

Tiramisu Cake


Ingredients

    • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water
    • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee
    • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)
    • 2 tubs (8 oz) mascarpone cheese
    • 1 cup heavy (whipping) cream
    • 1/3 cup sugar
    • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans


  • 1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water


  • 1/2 cup plus 2 Tbsp freshly made espresso or strong coffee


  • 2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)


  • 2 tubs (8 oz) mascarpone cheese


  • 1 cup heavy (whipping) cream


  • 1/3 cup sugar


  • Garnish: unsweetened cocoa powder and coffee beans

    • Directions

    Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray.
    Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top off cake with a long serrated knife until flat. Holding foil ends, lift cake and return cake to pan.
    Mix 1⁄4 cup espresso and the liqueur in a small bowl; brush over top of cake.
    Stir mascarpone and remaining espresso in a large bowl until blended. Beat cream and sugar in a medium bowl on high speed until soft peaks form when beaters are lifted. Fold into cheese mixture until smooth. Spread over cake, adding swirls with back of a spoon.
    Lightly dust cake with cocoa stirred through a strainer. Cut in squares; cut squares diagonally in half. Garnish with coffee beans.
    Planning Tip: Can be completed up to 1 day ahead. Refrigerate covered.

    Posted by at No comments:

    Recipe for; Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts (serves 4)

    Ingredients


      • 4 large portobello mushrooms (8 to 10 ounces each)
      • 2 large cloves garlic, cut into slivers
      • 1 ounce Romano, Parmigiano-Reggiano, or other firm cheese, cut into slivers
      • 1 sprig fresh rosemary, leaves stripped off the stem, or 2 teaspoons dried rosemary
      • 1/2 cup plus 2 tablespoons balsamic vinegar
      • 1/2 teaspoon Coarse Salt
      • 1/2 teaspoon black pepper
      • 1 1/2 cups extra virgin olive oil, or more as needed
      • 12 fresh basil leaves, thinly sliced

    Directions

    Trim the stems off the portobellos. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos. Insert garlic slivers into some of the holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
    Combine 1/2 cup vinegar and the salt and pepper in a nonreactive mixing bowl and whisk until the salt is dissolved. Whisk in the oil and the basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill-side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the refrigerator, covered, for as little as 30 minutes or as long as 3 hours.
    Set up the grill for indirect grilling and preheat to high.
    When ready to cook, remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk the remaining 2 tbsp vinegar into the marinade. Arrange the portobellos on the hot grate, gill-side down. Grill for 3 minutes, then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and very tender, about 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. If the caps brown too much, reduce the heat or move the mushrooms to a cooler part of the grill. Transfer to plates or a platter and serve at once.
    Posted by at 1 comment:

    Sunday, August 29, 2010

    Recipe for; Quinoa And Fruit Power Bars (Serves 16)

    Ingredients


      • 1 cup quinoa flakes
      • 3/4 cup crisp brown rice
      • 3/4 cup dried banana chips, broken into large pieces
      • 1/2 cup dried apricots, diced
      • 1/4 cup raisins
      • 1/2 teaspoon salt
      • 2 large egg whites, lightly beaten
      • 1/2 cup agave nectar, preferably dark
      • 1/4 cup sunflower seed butter
      • 1/2 teaspoon vanilla extract

    Directions

    Preheat oven to 350. Line a 9 x 9-inch baking pan with parchment, leaving a 1-inch overhang on 2 sides.
    Spread quinoa on a baking sheet and bake 15 minutes, tossing once or twice, until lightly browned and fragrant. Transfer to a large bowl.
    Add rice cereal, banana chips, apricots, raisins, and salt; toss to combine. Add egg whites, agave nectar, sunflower seed butter, and vanilla and stir to combine.
    Transfer to pan and using a dampened spatula spread and flatten to make even. Bake 25 to 30 minutes or until set and crisp around edges. Cool 5 minutes in pan, then using overhang, lift out of pan and transfer to wire rack to cool. Cut into 16 bars.
    Posted by at 5 comments:

    Recipe for; Raspberry-Chocolate Cake (Servers 14)

    Ingredients

      • 2-1/4 cups all-purpose flour
      • 1 teaspoon baking powder
      • 3/4 teaspoon baking soda
      • 1/4 teaspoon salt
      • 2/3 cup butter (no substitutes), softened
      • 1-3/4 cups sugar
      • 2 eggs
      • 3 ounces unsweetened chocolate, melted and cooled
      • 1 teaspoon vanilla
      • 1-1/4 cups water
      • 3 tablespoons raspberry liqueur or framboise (optional)
      • 1/2 cup seedless raspberry jam
      • 1 recipe Raspberry-Chocolate Frosting (see Recipe Center)
      • 1 cup fresh raspberries (optional)
      • Chocolate leaves (optional)

    Directions

    Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt in a mixing bowl; set aside.
    Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly.
    Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks.
    Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 2/3 cup Raspberry-Chocolate Frosting.
    Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.
    Frost top and sides with all but 3/4 cup of the remaining frosting. Pipe remaining frosting on top of cake. If desired, garnish with raspberries and chocolate leaves.
    Posted by at 5 comments:

    Recipe for; Flash-Roasted Vegetables and Pasta (Serves 8)

    Ingredients


      • 2 pounds assorted mushrooms, such as chanterelles, cremini, and/or oyster, cut into chunks
      • 2 medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed)
      • 1 large red onion, cut into 6 or 8 wedges
      • 8 ounces baby carrots with tops, trimmed
      • 1/4 cup olive oil
      • 2 tablespoons Fennel-Spice Mix (see recipe below)
      • 8 ounces pappardelle or mafalda pasta
      • 3/4 cup dry white wine
      • Freshly shredded Parmesan cheese (optional)

    Directions

    Preheat oven to 425 degree F. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.
    Roast, uncovered, for 35 minutes or until vegetables are tender, stirring twice. Remove roasted vegetables to a very large bowl.
    Meanwhile, cook pasta according to package directions. Drain pasta. Add pasta to bowl with roasted vegetables. Add wine to roasting pan. Cook and stir over medium-high heat, scraping up any browned bits, about 3 minutes or until wine is slightly reduced. Pour wine over pasta mixture and toss well to coat. Top with cheese. Makes 6 to 8 main-dish servings.
    Fennel Spice Mix: In a small skillet over medium heat toast 1/4 cup fennel seeds, 1 tablespoon coriander seeds, and 1/4 teaspoon cracked peppercorns for 1 minute or until fragrant, shaking the pan occasionally. Cool thoroughly. When completely cool, grind in a spice grinder or blender with 1 teaspoon coarse sea salt or kosher salt.
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    Recipe for; Smoked Pork Chops with Maple-glazed Apples (Serves 4)

    Ingredients

      • 8 1/2-inch thick boneless smoked pork chops
      • 2 tablespoons vegetable oil
      • 1 shallot, finely chopped
      • 2 tart apples, peeled, cored, and thinly sliced
      • 2 tablespoons pure dark amber maple syrup
      • 2 tablespoons cider vinegar

    Directions

    Pat chops dry and season with 1/2 tsp each salt and pepper.
    Heat 1Tbsp oil in a 12-inch heavy skillet over medium-high heat and brown chops, in 2 batches, on both sides, about 3 minutes per batch. Set chops aside and keep warm.
    Add remaining Tbsp oil to skillet and cook shallots on medium heat, stirring often, until softened, 3 to 4 minutes. Add apples and cook, stirring occasionally, until beginning to be tender, 5 minutes, then add syrup and vinegar with 1/4 cup water. Cook, stirring often, just until apples are tender. Season with salt and pepper to taste and spoon over pork chops.
    Posted by at No comments:
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