Tuesday, August 24, 2010

Turtle Macaroon Brownie

Turtle Macaroon Brownie
Ingredients:
1 cup margarine
3 rounded tbsp. cocoa
2 eggs, slightly beaten
1 cup water
1/2 cup buttermilk*
1 tsp. vanilla
2 cups flour
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 Caramilk Chocolate Bar OR 2 Caramello Chocolate Bars, cut up into small pieces
1/4 cup chopped pecans
caramel sauce (the kind you use on ice cream and such)
whipped cream, for garnish
chocolate macaroons, for garnish

Directions:
1. Heat the margarine in microwave until almost melted. Add the cocoa and stir until blended and margarine is completely melted.
2. Add flour, sugar, baking soda, vanilla, water, eggs, buttermilk, and salt. Mix until everything is blended well.
3. Add the pecans and chocolate bar pieces. Stir slowly and pour into large springform pan. Spread out evenly.
4. Drizzle the caramel sauce over the brownie batter and with a tooth pick or fork, make squiggle lines (as if making a marble cake) so the caramel sauce can blend in, but stay at the surface.
5. Bake in 350 degree F. oven for 20-25 minutes. Garnish/decorate with the whipped cream and chocolate macaroons as desired.


*Buttermilk - if you don't have buttermilk, thats okay. For the amount that you need for this recipe, just drip a little bit of lemon juice into 1/2 cup milk and let sit for about 5 minutes. It will do just as good as the buttermilk.

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Friday, August 13, 2010

Hors D'oeuvres - My Version

Hors D'oeuvres - My Version
Ingredients:
1/2 cup thinly sliced mushrooms
3 tbsp. red sherry wine
1/4 cup beer (the higher quality, the better)
2 tsp. diced onions
3 tsp. diced breakfast sausage (any kind)
1 spelt flour tortilla (you can use whatever you like, but this is what I used)
1/8 cup shredded marble cheese

Directions:
1. cut the tortilla into squares about 1 1/2 inches by 1 1/2 inches. bake in preheated 450 fahrenheit oven for 2 minutes, watching carefully.
2. sautee the onions in half of the wine, add the mushrooms and sausage. let the wine cook through. add the beer and rest of the wine. sautee until tender.
3. scoop about 1 tbsp. of mushroom mixture onto tortilla squares. sprinkle with cheese.
4. put in oven on broil, watching closely, until cheese is just barely melted.

Enjoy!

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Thursday, August 12, 2010

Light Peanut Butter & Chocolate Brownies

Light Peanut Butter & Chocolate Brownies
Ingredients:
1 cup margarine
1/2 cup smooth or crunchy peanut butter
3 tbsp. cocoa
2 eggs
1 cup water
1/2 cup buttermilk*
2 tsp. vanilla
2 cups flour
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup smooth or crunchy peanut butter

Directions:
1. In microwavable bowl, heat margarine and peanut butter, stirring until smooth. Add cocoa.
2. Add the rest of ingredients mixing well.
4. Baking in 350 degree F. oven in greased muffin tins for 10-15 minutes.
5. Enjoy!

*If you don't normally carry buttermilk in your house, don't feel the need to run to the store and buy some. All you need to do is: for every 1 cup of milk, add 1/2 tsp. of lemon juice and let sit on the counter for about 5 minutes. You'll never know the difference!

*You don't have to use the muffin tins for these, but I choose to because it makes a nice serving size and you don't have to worry about who gets the biggest piece!

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No Sugar Added Mocha Blonde Brownies

No Sugar Added Mocha Blonde Brownies
Ingredients:
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine
1 cup brown sugar Splenda blend*
1 egg
2 tsp. vanilla
1 cup chocolate chips

Directions:
1. Mix together the flour, baking soda, and salt.
2. In seperate bowl, mix the butter, splenda, egg, and vanilla. Pour liquid into flour mixture.
3. Mix together just until blended*, add the chocolate chips.
4. Pour batter into 8 inch pan and bake in 350 degree F. oven for 20-25 minutes.
5. Top with whipped cream if available and enjoy!


*You can either use regular brown sugar for the normal, sugar added version, or...if you don't have brown sugar Splenda, you can mix: for every 1 cup of splenda, add 1/4 cup molasses, and blend well. This will be about the same as buying brown sugar, and cheaper too. If it doesn't mix well, don't worry, it will all be smooth once added to the rest of the recipe.

*You never want to over-mix flour products. If over-mixed the final product will harden quicker and won't be as chewy or moist in the long run because of the added air.

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Chocolate Strawberry Mocha Torte

Chocolate Strawberry Mocha Torte
Ingredients:
Cake
4 unsweetened chocolate squares* (1 ounce each)
1 cup sugar
1/2 cup water
1 2/3 cups white flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp. vanilla

Filling
2 cups whipping cream
1 1/2 tsp. vanilla
2 tbsp. sugar
2 tsp. instant coffee powder
1 chocolate bar (any kind), chopped fine for garnish
1 small container strawberries, washed for garnish

Directions:
Cake
1. Melt chocolate squares in microwave with 1/4 cup sugar on low heat*, checking often.
2. Mix together flour, baking soda, and salt, set aside.
3. Beat butter and remaining sugar in large bowl until fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with milk.
4. Stir in chocolate mixture and vanilla.
5. Pour into small, lined* springform pan.
6. Bake for 30-40 minutes in a preheated 350 degree F. oven until done. Cool for several hours.

Filling
1. Whip all ingredients in medium sized bowl until soft peaks form.

Assembly:
1. Cut the chocolate cake into 3 even layers.
2. on top of 2 layers spread the filling. Place top on. Spread remaining filling on top and garnish with strawberries and chopped chocolate bar.


*If you don't have any baking squares on hand, thats okay. For every 1 square of unsweetened chocolate, you can use 2 tbsp. of unsweetened cocoa.

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Cherry Cheesecake

Cherry Cheesecake
Ingredients:
Base
1 3/4 cups white flour
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine

Filling
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 eggs
2 tsp. vanilla
1 can (21 ounces) cherry pie filling*

Directions:
1. Mix all the ingredients for the base in a small bowl. Spread 3/4 amount of base evenly over greased small springform pan. Bake in 350 degree F. oven for 12-15 minutes, do not overbake.
2. Combine cream cheese, sugar, eggs and vanilla in small bowl. Beat with a whisk until all is blended evenly.
3. Pour cream cheese mixture over baked crust. Bake in oven for 15 minutes, do not overbake.
4. Spread cherry pie filling of cream cheese layer. Sprinkle reserved base mixture over top. Bake for 15 minutes, roughly.
5. Enjoy!

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Java Chip Frappuccino (NSA) - just like Starbucks

Java Chip Frappuccino - No Sugar Added
Ingredients:
1/2 cup milk
1/4 cup whipping cream
6 ice cubes
1 small handfull chocolate chips, and some to garnish
2 tbsp. french vanilla instant coffee*
2 tsp. sugar free chocolate liqueur*
1/2 tsp. vanilla

Directions:
1. Add all ingredients to a blender, blend on high until smooth.
2. Pour into your favourite beautiful glass and top with chocolate chips.
3. Enjoy!

Yeild: Makes about one tall glass.


*You don't have to use french vanilla flavored, but I prefer it over other kinds because of the added flavor.

*Again, you don't have to use sugar free, but I choose to because I like "healthier options", and who doesn't love an awesome drink with less calories..?

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Wednesday, August 11, 2010

Creamy Carrot Soup & Cheese Biscuits

Creamy Carrot Soup
Ingredients:
1/2 large white onion, diced
3/4 cup butter, more if needed
4 medium carrots, chopped small
1/2 cup white flour
900 mL chicken broth or stock
*3 3/4 cup water
2 small russet potatoes, chopped small
1/4 cup shredded cooked farmer sausage
basil, to taste
orregano, to taste
shredded dill, to taste
salt & pepper, to taste
fresh bacon bits, to taste
1 cup whipping cream
3/4 cup milk

Directions:
1. Melt the butter in large saucepan. Add onions and carrots and let them sweat out.
2. Slowly add the flour, little bits at a time, to form a roux*. Brown the roux for about 30 seconds.
3. Add the chicken broth/stock slowly, stirring constantly to let the roux blend in the the liquid. Add potatoes and spices.
4. Let come to a boil, stirring constantly (or it will burn...trust me).
5. After its come to a boil, turn the heat down to low and add about 2 cups of the water. Let simmer until it thickens more. Add the rest of the water. Continue simmering until vegetables and potatoes are cooked.
6. Add the cream and milk. Let heat up just until hot, but stirring constantly*.
7. Once heated through, you can either eat it like this or continue on to the next step.
8. Pour some of the soup into a blender or food processor. Turn it on high until everything is pureed. Continue this step until all the soup is pureed.


* 3 3/4 cup water is a very rough estimate. If you want thick and creamy, add around 2 1/2 to 3 cups, for a thinner soup, add the full amount.

*Roux - if you don't know what a roux is, don't worry! A roux is simply a mixture of equal parts fat and starch. The fat here is the butter, and the starch is the flour. This is formed when making soups and sauces, used to thicken and darken the colour of the final product. The longer you brown it, the darker your product will be. You'll also achieve a more defined, deep flavor.

*Dairy products are very stubborn when it comes to cooking them on an element. They burn very fast and require lots of attention while being heated.


Cheese Biscuits
Ingredients:
2 cups white flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine, softened but not melted
1 1/2 cups sharp marble cheese, grated
1 cup water

Directions:
1. In large bowl, mix together flour, baking powder and salt. Cut in the butter until its nice and crumbly.
2. Add the water and the cheese, mix until well blended.
3. Place on baking sheets in rounded teaspoons, about 1-2 inches apart (to make nice even biscuits, dip your fingers in some water and just press them slightly in the top, rounding them out).
4. Bake @ 425 degrees F. for 8-12 minutes, or until golden and lovely.
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