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Homemade Nutella Recipe

15 Oct

http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/

Chocolate Hazelnut Spread
Makes two jars (about 1 cup each)
1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk (see Notes)
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)

1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.

4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)

6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)

9. Transfer the mixture into two jars and refrigerate until ready to use.

Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

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Mountain Dew Cupcakes

15 Oct

Mountain Dew Cupcakes

(cupcakes with a citrus kick!)

All credit due here:www.allthingscupcake.com/2007/12/05/mountain-dew-cupcakes/

1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes until a cake tester comes out clean.

Mountain Dew Buttercream

1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

GAME DAY Buffalo Chicken Dip

6 Oct

http://www.partybluprintsblog.com/the-menu/appetizer-recipe/the-best-buffalo-chicken-dip

Perfect for those Sunday Football afternoons!

Ingredients

  • 1 8oz. package cream cheese, softened
  • ½ cup sour cream
  • 2 cups cooked and cubed chicken
  • ½ cup hot sauce
  • ½ cup shredded Monterey jack cheese

Instructions

Preheat oven to 350. In a 4-cup baking dish, spread cream cheese evenly over bottom of dish. In a separate bowl mix chicken, sour cream and hot sauce – spread this mixture over cream cheese. Top with cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown. Serve with tortilla chips, crackers, and/or celery.

Just in Time for Fall: Pumpkin Spice Doughnuts

27 Sep

www.blueeyedbakers.com/home/2011/9/26/petite-pumpkin-spice-donuts.html


Makes 24 mini donuts
For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
3 tablespoons cinnamon

Preheat oven 350 F.  Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes).  Tutn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

Homemade Caesar Dressing w/o Anchovies!! finally.

27 Sep

I am a Caesar Salad connoisseur and as soon as I found out about the whole Anchovy Paste thing…I said NOO THANK YOU. So here we are with a delightful, delicious, disgusting fish-free, homemade salad dressing. Let me know what you think!

Serves about 4:

  • 1 lemon
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon Worcestershire sauce
  • 1 garlic clove, pressed
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1/2 cup vegetable oil or 1/2 cup olive oil
  • 1/4 cup fresh parmesan cheese, grated

Directions:1

  1. Juice lemon to make 2 Tablespoons of juice and place in a small bowl. Add mustard, worcestershire sauce, garlic and black pepper then whisk until blended and add mayonnaise; whisk until smooth.
  2. Keep whisking while adding oil to mayonnaise and stir in parmesan cheese. You can store the dressing covered in the refrigerator up to 2 weeks.

5 Minute Chocolate Cake (in a mug!)

18 Sep

5 MINUTES? IN A MUG? , you might ask?
Please let me know how this turns out if anyone tries it!!

1. Gather what you need for this fabulous recipe:
Coco
Vegetable oil
Milk
Plain Flour
Baking Soda
Sugar
Chocolate chips (optional)

Fork
Large Coffee Mug
TBL Spoon
Microwave
Knife

2. Add to the mug:

2 tblsp coco
4 tblsp flour
4 tblsp sugar

Mix well with the fork

3. Add to the mug:

4 tblsp milk
3 tblsp oil
(3 tblsp chocolate chips)

4. Cook

Microwave on high for 3 minutes (based on 1000w oven) or until your cake fills/overflows mug.

Watermelon Lemonade

17 Sep

www.food52.com/blog/779_watermelon_meet_lemonade

“Serves 10

  • ½ cup sugar
  • 4 cups cubed watermelon
  • 3½ cups water
  • ½ cup freshly squeezed lemon juice

1. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring sugar to dissolve. Set aside.

2. Put the cubed watermelon in a blender and puree until smooth, about 20 seconds. Strain through a fine mesh sieve. You should have about 2 cups of strained watermelon juice.

3. Mix the sugar syrup with 3 cups cold water and the lemon juice. Stir well.

4. Fill glasses with ice, add about 3 tablespoons of watermelon juice and then top off with lemonade. Stir gently before serving.”