We had such a fun Spanish winetasting at the Greene's the other night - wish you were there:) The Romesco sauce was a big hit, and I promised to post the recipe to my blog. If you are not familiar with Romesco sauce, it is Spain's answer to Italy's red sauce. Delicious as a dip with seafood, pork, tenderloin or chicken, it can also play a starring role topping pasta. Whip up a batch for the holidays and watch it disappear!
Romesco Sauce
1 1/2 Cup Almonds
2 1” Slices Rustic Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper, plus more to taste
Up to 3/4 Cup Extra Virgin Olive Oil
Step One
On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.
Step Two
Cube the bread, and place in a bowl with the vinegar for 30 minutes.
Step Three
In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil as desired. (You can also just drizzle a little oil over the finished Romesco.) Taste for salt and pepper and serve.
Thursday, December 24, 2009
Sunday, December 6, 2009
A Gaggle of Googlers and Other Pix
Hey! Here's more great pictures from the fun foodstyling class. See the "Google This" post for the recipes for these delicious treats.
Google This!
A fun gathering of Google folks and I spent an afternoon last week creating and eating delicious holiday treats. Here's a sampling of the finished products...and the proud creators! And of course, the recipes the fun food stylists used is right here, too. (Check out the next post for even more great pix!)
Cheese and Date Filled Tartines
½ LB Prosciutto
2 TB Extra Virgin Olive Oil, divided
1 Medium Red Onion, Finely Chopped
6 Large Dates, Pitted and Chopped
¼ Cup Balsamic Vinegar
1 TB Sherry Vinegar
1 (10 oz) Log Goat Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Recipe Tartine Shells
Step One
Sauté the Prosciutto in 1 TB oil until crispy and brown around the edges. Remove from the pan and let drain on a wire rack. When cool, chop coarsely.
Step Two
Heat the oil in a medium saucepan, add the onion and over medium heat, cook and stir until beginning to brown, (about 5 minutes).
Step Three
Add the dates and vinegars to the onion and cook over low heat until the dates are soft and the liquid is syrupy. Remove from the heat and let cool.
Step Four
Add the goat cheese to the date mixture and stir to combine. Taste and season with Salt and Pepper.
Step Five
Place a rounded teaspoon of the cheese and date mixture in each tartine. Garnish with Prosciutto.
The Tartine Shells
1 Loaf Pepperidge Farm Very Thin Sliced Whole Wheat Bread
Non-Stick Spray
3 Mini Muffin Tins
2 ¼” Cookie Cutter
Step One
Preheat the oven to 350F. Spray the muffin tins with Non Stick Spray.
Step Two
Cut each piece of bread with the cookie cutter, and carefully put it into the muffin tin. Bake at 350F for 10 minutes or until the bread begins to brown.
* Tartine is an open faced sandwich
Roasted Curry Cashews
2 – 3 Cups Raw Cashews
2 TB Extra Virgin Olive Oil
Kosher or Sea Salt to Taste
1 TB Garam Masala or Curry Powder
Step One
Place the Cashews on a Sheet Tray. Put in a 350F Oven for 10 minutes, or until beginning to brown.
Step Two
Remove the cashews from the oven and immediately drizzle with the olive oil and season with salt and garam masala.
Grissini wrapped in Prosciutto
Take Grissini (Italian Breadsticks) and wrap the slices of Prosciutto around one end.
Grilled Pineapple and Chili Salsa
1/4 Cup Finely Chopped Red Onion
1 Fresh Pineapple, Cut into ½” Rings
2 TB Dark Brown Sugar
1 TB Minced Seeded Jalapeño
1 TB Chopped Cilantro
1 TB Cider Vinegar
1 TB Honey
½ Tsp Smoked Paprika
Kosher or Sea Salt and Freshly Cracked Black Pepper to taste
Step One
Place the red onion in a bowl of Ice Water and set aside for at least 15 minutes.
Step Two
Sprinkle the pineapple rings with the brown sugar. Oil the grill, and grill the pineapple over medium high heat until grill marks appear. Chop the pineapple.
Step Three
Drain the red onion and pat dry. Mix the rest of the ingredients together, add the red onion and pineapple and salt and pepper to taste. Serve with tortilla chips.
Brandied Apricot Butter on Pumpkin Muffins
Brandied Apricot Butter
¼ LB Unsalted Butter, Softened
1 TB Apricot Brandy
¼ Cup Apricot Jam
Mix all the ingredients together and place in a ramekin.
Pumpkin Muffins
3 Large Eggs
1 15 oz Can Pumpkin
3/4 Cup Canola or Vegetable Oil
½ Cup Water
1 ½ Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Cup Sugar
1 ¼ Cup Light Brown Sugar
1 ¼ Tsp Salt
1 ½ Tsp Baking Soda
1 Tsp Freshly Grated Nutmeg
1 Tsp Cinnamon
1 ½ Cups Toasted Chopped Pecans
Step One
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy) 4 mini muffin tins.
Step Two
In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Step Three. Pour the batter into the prepared pan, bake 30 to 35 minutes, or until a toothpick inserted near the center of a muffin comes clean. Let cool on a rack for 10 minutes, then remove from the pans and let cool completely. Serve with the Brandied Apricot Butter.
Paprika and Piquillo Crostini
½ Cup Coarsely Chopped Piquillo Peppers, (or Roasted Red Peppers)
¼ Cup Chopped Green Onions – Tops Only
2 Tsp Capers, Drained
2 Tsp Smoked Paprika
1 Garlic Clove, Peeled
1 Cup Ricotta Cheese
4 Ounces Light Cream Cheese
½ Cup Freshly Grated Manchego Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper
2 TB Olive Oil, Divided
1 Baguette, Cut into Spears
Minced Cilantro for Garnish
Step One
Combine the first 5 ingredients in a food processor and blend until almost smooth. Add all three cheeses and 1 TB of the olive oil. Process well. Season to taste with salt and pepper. Set aside.
Step Two
Preheat the oven to 375F. Arrange the spears in a single layer on a baking sheet. Brush with 1 TB of the olive oil and cook until golden – about 15 minutes.
Step Three
To serve, Place one end of the toasted spear in the dip and garnish with minced cilantro.
South Indian Spiced Shrimp
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Garam Masala
1 Tsp Cumin
1/2 Tsp Cayenne
6 Cloves of Garlic, Chopped
1 Jalapeno, Seeded and Chopped
8 Green Onions, Chopped
1/2 Cup Cilantro, Chopped
Juice and Zest of a BIG Lime
1 Tsp Dark Brown Sugar
1/2 Cup Coconut Milk
1 1/2 LBs Large Shrimp, Peeled and Devined
Bamboo Skewers soaked for at least 30 minutes.
Lime Rounds for Garnish
*Raita for Dipping
Step One Prepare your spices, by measuring them, and placing in a bowl.
Step Two Place the next 5 ingredients in your food processor or blender. Add the spices, sugar and coconut milk. Process until it becomes a paste. Place the shrimp in the spice paste and set aside for an hour.
Step Three Remove the shrimp from spice paste, and thread onto skewers.
Step Four Preheat the grill or a grill pan on high heat. Brush grate or pan with oil, and arrange skewers on hot grate. Cook, turning once until grill marks are seen, and shrimp is done – about 2-3 minutes.
Raita is a “Cooling” dip for spicy Indian food. And, it’s fast and easy to prepare: to 2 cups of plain Greek yogurt, add 1/2 cup minced and drained tomatoes and 1/2 cup peeled, minced and drained cucumber. Add ½ Tsp Cumin and a TB of Lime Juice. Taste for salt, and serve immediately.
(When using vegetables with lots of liquid, like tomatoes, cucumbers or squash, chop the veggies and place them in a colander over a bowl. Salt lightly and let drain for at least 30 minutes before using them. Your finished dish will not turn out watery.)
FAST FOOD FACTS: Garam Masala.
The meaning in Hindi is “Hot” but don’t let the definition scare you away from this flavorful spice blend. It’s typically made with cinnamon, roasted cumin, cloves and black peppers. But, you don’t have to make it - just grab a bottle from the grocery and enjoy experimenting!
Golden Potatoes with Crème Fraiche and Caviar
24 Small Potatoes (Preferably Yukon Golds)
2 TB Olive Oil
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Small Dairy Container Crème Fraiche (OR Sour Cream with Added Lemon Juice)
¼ Cup Chopped Chives
Small Jar of Caviar
Step One
Preheat the oven to 400F. Hollow out the potatoes with a melon baller, making little boats, and toss in a bowl w/ a small amount of olive oil and kosher salt.
Step Two
Place on a parchment paper lined baking sheet and roast for 20 minutes or until golden.
Step Three
Remove from the baking sheet. Set aside until cooled before filling them. With a small spoon, place a dollop of crème fraiche in each potato and then garnish with chives. Top with a tiny bit of caviar and serve!
Marinated Cherry Peppers stuffed with Asiago
2 Jars Sweet Red Cherry Peppers, Drained
1 Recipe *Red Wine Vinaigrette
4 – 6 oz Asiago Cheese, cut in Cubes
4 oz Prosciutto or Speck, Sliced Thinly – Optional
Cut the stems and remove the seeds from the cherry peppers. Toss the peppers with the vinaigrette and set aside for an hour, or up to overnight. If desired, wrap the cheese in a slice of Prosciutto and stuff inside the pepper OR just place the cheese in the pepper.
*Red Wine Vinaigrette
1 Garlic Clove, Grated
¼ Cup Red Wine Vinegar
1 Tsp Dijon Mustard
1 Tsp Honey or Pomegranate Molasses
¼ - ½ Cup Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
Place the first 5 ingredients in a bowl. Drizzle in the olive oil to taste, and season to taste with salt and pepper.
FAST Food Facts
Speck is Smoked Prosciutto.
½ LB Prosciutto
2 TB Extra Virgin Olive Oil, divided
1 Medium Red Onion, Finely Chopped
6 Large Dates, Pitted and Chopped
¼ Cup Balsamic Vinegar
1 TB Sherry Vinegar
1 (10 oz) Log Goat Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Recipe Tartine Shells
Step One
Sauté the Prosciutto in 1 TB oil until crispy and brown around the edges. Remove from the pan and let drain on a wire rack. When cool, chop coarsely.
Step Two
Heat the oil in a medium saucepan, add the onion and over medium heat, cook and stir until beginning to brown, (about 5 minutes).
Step Three
Add the dates and vinegars to the onion and cook over low heat until the dates are soft and the liquid is syrupy. Remove from the heat and let cool.
Step Four
Add the goat cheese to the date mixture and stir to combine. Taste and season with Salt and Pepper.
Step Five
Place a rounded teaspoon of the cheese and date mixture in each tartine. Garnish with Prosciutto.
The Tartine Shells
1 Loaf Pepperidge Farm Very Thin Sliced Whole Wheat Bread
Non-Stick Spray
3 Mini Muffin Tins
2 ¼” Cookie Cutter
Step One
Preheat the oven to 350F. Spray the muffin tins with Non Stick Spray.
Step Two
Cut each piece of bread with the cookie cutter, and carefully put it into the muffin tin. Bake at 350F for 10 minutes or until the bread begins to brown.
* Tartine is an open faced sandwich
Roasted Curry Cashews
2 – 3 Cups Raw Cashews
2 TB Extra Virgin Olive Oil
Kosher or Sea Salt to Taste
1 TB Garam Masala or Curry Powder
Step One
Place the Cashews on a Sheet Tray. Put in a 350F Oven for 10 minutes, or until beginning to brown.
Step Two
Remove the cashews from the oven and immediately drizzle with the olive oil and season with salt and garam masala.
Grissini wrapped in Prosciutto
Take Grissini (Italian Breadsticks) and wrap the slices of Prosciutto around one end.
Grilled Pineapple and Chili Salsa
1/4 Cup Finely Chopped Red Onion
1 Fresh Pineapple, Cut into ½” Rings
2 TB Dark Brown Sugar
1 TB Minced Seeded Jalapeño
1 TB Chopped Cilantro
1 TB Cider Vinegar
1 TB Honey
½ Tsp Smoked Paprika
Kosher or Sea Salt and Freshly Cracked Black Pepper to taste
Step One
Place the red onion in a bowl of Ice Water and set aside for at least 15 minutes.
Step Two
Sprinkle the pineapple rings with the brown sugar. Oil the grill, and grill the pineapple over medium high heat until grill marks appear. Chop the pineapple.
Step Three
Drain the red onion and pat dry. Mix the rest of the ingredients together, add the red onion and pineapple and salt and pepper to taste. Serve with tortilla chips.
Brandied Apricot Butter on Pumpkin Muffins
Brandied Apricot Butter
¼ LB Unsalted Butter, Softened
1 TB Apricot Brandy
¼ Cup Apricot Jam
Mix all the ingredients together and place in a ramekin.
Pumpkin Muffins
3 Large Eggs
1 15 oz Can Pumpkin
3/4 Cup Canola or Vegetable Oil
½ Cup Water
1 ½ Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Cup Sugar
1 ¼ Cup Light Brown Sugar
1 ¼ Tsp Salt
1 ½ Tsp Baking Soda
1 Tsp Freshly Grated Nutmeg
1 Tsp Cinnamon
1 ½ Cups Toasted Chopped Pecans
Step One
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy) 4 mini muffin tins.
Step Two
In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Step Three. Pour the batter into the prepared pan, bake 30 to 35 minutes, or until a toothpick inserted near the center of a muffin comes clean. Let cool on a rack for 10 minutes, then remove from the pans and let cool completely. Serve with the Brandied Apricot Butter.
Paprika and Piquillo Crostini
½ Cup Coarsely Chopped Piquillo Peppers, (or Roasted Red Peppers)
¼ Cup Chopped Green Onions – Tops Only
2 Tsp Capers, Drained
2 Tsp Smoked Paprika
1 Garlic Clove, Peeled
1 Cup Ricotta Cheese
4 Ounces Light Cream Cheese
½ Cup Freshly Grated Manchego Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper
2 TB Olive Oil, Divided
1 Baguette, Cut into Spears
Minced Cilantro for Garnish
Step One
Combine the first 5 ingredients in a food processor and blend until almost smooth. Add all three cheeses and 1 TB of the olive oil. Process well. Season to taste with salt and pepper. Set aside.
Step Two
Preheat the oven to 375F. Arrange the spears in a single layer on a baking sheet. Brush with 1 TB of the olive oil and cook until golden – about 15 minutes.
Step Three
To serve, Place one end of the toasted spear in the dip and garnish with minced cilantro.
South Indian Spiced Shrimp
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Garam Masala
1 Tsp Cumin
1/2 Tsp Cayenne
6 Cloves of Garlic, Chopped
1 Jalapeno, Seeded and Chopped
8 Green Onions, Chopped
1/2 Cup Cilantro, Chopped
Juice and Zest of a BIG Lime
1 Tsp Dark Brown Sugar
1/2 Cup Coconut Milk
1 1/2 LBs Large Shrimp, Peeled and Devined
Bamboo Skewers soaked for at least 30 minutes.
Lime Rounds for Garnish
*Raita for Dipping
Step One Prepare your spices, by measuring them, and placing in a bowl.
Step Two Place the next 5 ingredients in your food processor or blender. Add the spices, sugar and coconut milk. Process until it becomes a paste. Place the shrimp in the spice paste and set aside for an hour.
Step Three Remove the shrimp from spice paste, and thread onto skewers.
Step Four Preheat the grill or a grill pan on high heat. Brush grate or pan with oil, and arrange skewers on hot grate. Cook, turning once until grill marks are seen, and shrimp is done – about 2-3 minutes.
Raita is a “Cooling” dip for spicy Indian food. And, it’s fast and easy to prepare: to 2 cups of plain Greek yogurt, add 1/2 cup minced and drained tomatoes and 1/2 cup peeled, minced and drained cucumber. Add ½ Tsp Cumin and a TB of Lime Juice. Taste for salt, and serve immediately.
(When using vegetables with lots of liquid, like tomatoes, cucumbers or squash, chop the veggies and place them in a colander over a bowl. Salt lightly and let drain for at least 30 minutes before using them. Your finished dish will not turn out watery.)
FAST FOOD FACTS: Garam Masala.
The meaning in Hindi is “Hot” but don’t let the definition scare you away from this flavorful spice blend. It’s typically made with cinnamon, roasted cumin, cloves and black peppers. But, you don’t have to make it - just grab a bottle from the grocery and enjoy experimenting!
Golden Potatoes with Crème Fraiche and Caviar
24 Small Potatoes (Preferably Yukon Golds)
2 TB Olive Oil
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Small Dairy Container Crème Fraiche (OR Sour Cream with Added Lemon Juice)
¼ Cup Chopped Chives
Small Jar of Caviar
Step One
Preheat the oven to 400F. Hollow out the potatoes with a melon baller, making little boats, and toss in a bowl w/ a small amount of olive oil and kosher salt.
Step Two
Place on a parchment paper lined baking sheet and roast for 20 minutes or until golden.
Step Three
Remove from the baking sheet. Set aside until cooled before filling them. With a small spoon, place a dollop of crème fraiche in each potato and then garnish with chives. Top with a tiny bit of caviar and serve!
Marinated Cherry Peppers stuffed with Asiago
2 Jars Sweet Red Cherry Peppers, Drained
1 Recipe *Red Wine Vinaigrette
4 – 6 oz Asiago Cheese, cut in Cubes
4 oz Prosciutto or Speck, Sliced Thinly – Optional
Cut the stems and remove the seeds from the cherry peppers. Toss the peppers with the vinaigrette and set aside for an hour, or up to overnight. If desired, wrap the cheese in a slice of Prosciutto and stuff inside the pepper OR just place the cheese in the pepper.
*Red Wine Vinaigrette
1 Garlic Clove, Grated
¼ Cup Red Wine Vinegar
1 Tsp Dijon Mustard
1 Tsp Honey or Pomegranate Molasses
¼ - ½ Cup Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
Place the first 5 ingredients in a bowl. Drizzle in the olive oil to taste, and season to taste with salt and pepper.
FAST Food Facts
Speck is Smoked Prosciutto.
Friday, December 4, 2009
Cookie Swap!
It was rainy and cold outside Wednesday - but warm and cozy inside. The delicious smell of sweet cookies wafted down the hall. Twenty of us of were baking, tasting and laughing as we shared stories and fun. There's nothing better than a cookie swap! So round up a group this holiday season and you'll be engaging an activity with a double payoff: baking with friends AND eating the luscious cookies for days to come. Here's some "eating better" quick, simple and yummy cookie recipes to get you started:
Toasted Coconut Almond Biscotti
1 ¼ Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 ½ Tsp Baking Powder
½ Tsp Salt
½ Cup Unsalted Butter (Room Temp)
¾ Cup Firmly Packed Dark Brown Sugar
2 Large Eggs (Room Temp)
½ Tsp Vanilla Extract
½ Tsp Almond Extract
1 Cup *Toasted Coconut Flakes
1 ½ Cups Coarsely Chopped **Toasted Almonds
Step One
Whisk the flours, baking powder and salt together in a small bowl.
Step Two
Beat the butter and sugar until light – with a mixer on medium speed. (About 3 minutes.) Add the eggs one at a time, mixing after each one. Add the vanilla and almond extracts and the coconut and mix well.
Step Three
With the mixer on low, add the flour mixture until just combined. Add the almonds. Cover the bowl and refrigerate for at least 30 minutes. (The dough is very sticky – this will allow you to work with it.)
Step Four
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Remove the dough from the frig and divide it into 2 long loafs. Bake until the tops are golden brown.
Step Five
Reduce the heat to 325F. Remove the loaves and cool about 20 minutes on a rack. Cut each loaf with a sharp serrated knife. Place the pieces on the parchment lined baking sheets and bake for 15 more minutes. Remove from the oven and place on rack to cool.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on a baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Toffee Chocolate Brownie Bites
2 TB Instant Coffee Powder or Granules
¼ Cup Hot Water
¼ Cup Unsalted Butter
¼ Cup Semisweet Chocolate Chips
1 Cups All Purpose Flour
½ Cup Whole Wheat Pastry Flour
1 1/3 Cups Sugar
½ Cup Unsweetened Cocoa
1 Tsp Baking Powder
½ Tsp Salt
1 Tsp Vanilla Extract
2 Large Eggs, Room Temperature
¼ Cup Toffee Chips
Step One
Preheat oven to 350F. Line small muffin tins with paper baking cups or spray with non stick cooking spray.
Step Two
Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
Step Three
Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until the butter melts, then stir until thechocolate is smooth.
Step Four
Combine flours, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.
Step Five
Combine coffee mixture, butter mixture, vanilla extract, and eggs in another medium bowl, stirring with a whisk.
Step Six
Stir the coffee mixture into flour mixture until just combined. Fill the muffin cups 2/3 full with batter. Sprinkle with the toffee chips. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove them from the pan to a wire rack. Cool completely
Ginger Rum Balls
1 Cup Finely Chopped Gingersnap Crumbs
1 Cup Finely Chopped Toasted Pecans
1 cup Powdered Sugar
2 TB Unsweetened Cocoa Powder
1 TB plus 1 ½ Tsp Light Corn Syrup
1/3 Cup Dark Rum
Unsweetened Cocoa Powder For Finishing
Step One
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients.
Step Two
Using about 1 teaspoon of the mixture, form small balls. Roll each ball in cocoa powder to coat generously. Store in tightly covered containers.
Best if aged for about a week before serving. Before serving, roll again in powdered sugar.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
FAST FOOD FACTS:
Cocoa powder is made when chocolate liquor is pressed to remove most of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: Natural and Dutch-Processed.
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
Dutch-Processed Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.
Tangy Cherry Walnut Cookies
1 ½ Cups Cup Whole Wheat Pastry Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Chopped **Toasted Walnuts
½ Cup Chopped Dried Cherries
1 Cup Sugar
½ Cup Smooth Unsweetened Applesauce
½ Cup Canola Oil
2 TB Freshly Grated Lemon Zest
3 TB Lemon Juice
½ Cup Raw Sugar
Step One
Whisk the flour, baking powder, baking soda and salt together in a large bowl. Add in the toasted walnuts and dried cherries.
Step Two
In another bowl, whisk the 1 cup sugar, the applesauce, canola oil, lemon zest and juice together.
Step Three
Make a well in the middle of the dry ingredients. Pour in the applesauce mixture. Mix well and place in the oven for 30 minutes. Preheat the oven to 350F and line a baking sheet with parchment.
Step Four
Put the Raw Sugar in a pie pan. Remove the dough from the frig, and rolling with floured hands, roll a ball and then roll in sugar to coat. (Place the balls about 2 inches apart on the cookie sheet, and bake for about 12 – 15 minutes or until just golden. Cool briefly and then place on racks to cool completely.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Jingle Balls
2 Cups All Bran Cereal
¾ Cup Chopped Dates
1/3 Cup **Toasted Pecans
3 TB Honey
2 TB Light Cream Cheese, Room Temp
2 Tsp Orange OR Lime Juice
1 TB Orange OR Lime Zest
½ Cup Finely Chopped Toasted Pecans OR ½ Cup *Toasted Coconut
Step One
Place the cereal, dates and pecans in a food processor and blend until finely chopped. Add the honey, cream cheese, orange or lime juice, orange or lime zest and pulse until a stiff dough is formed.
Step Two
With a tablespoon, shape the dough into small balls, rolling each one in either the chopped nuts, (for orange jingle balls), or the toasted coconut (for lime jingle balls). (Spraying your hands with a little Pam or wiping a little oil on them will help this process.) Place on a parchment lined place and let rest for 30 minutes before serving or storing.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
1 ¼ Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 ½ Tsp Baking Powder
½ Tsp Salt
½ Cup Unsalted Butter (Room Temp)
¾ Cup Firmly Packed Dark Brown Sugar
2 Large Eggs (Room Temp)
½ Tsp Vanilla Extract
½ Tsp Almond Extract
1 Cup *Toasted Coconut Flakes
1 ½ Cups Coarsely Chopped **Toasted Almonds
Step One
Whisk the flours, baking powder and salt together in a small bowl.
Step Two
Beat the butter and sugar until light – with a mixer on medium speed. (About 3 minutes.) Add the eggs one at a time, mixing after each one. Add the vanilla and almond extracts and the coconut and mix well.
Step Three
With the mixer on low, add the flour mixture until just combined. Add the almonds. Cover the bowl and refrigerate for at least 30 minutes. (The dough is very sticky – this will allow you to work with it.)
Step Four
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Remove the dough from the frig and divide it into 2 long loafs. Bake until the tops are golden brown.
Step Five
Reduce the heat to 325F. Remove the loaves and cool about 20 minutes on a rack. Cut each loaf with a sharp serrated knife. Place the pieces on the parchment lined baking sheets and bake for 15 more minutes. Remove from the oven and place on rack to cool.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on a baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Toffee Chocolate Brownie Bites
2 TB Instant Coffee Powder or Granules
¼ Cup Hot Water
¼ Cup Unsalted Butter
¼ Cup Semisweet Chocolate Chips
1 Cups All Purpose Flour
½ Cup Whole Wheat Pastry Flour
1 1/3 Cups Sugar
½ Cup Unsweetened Cocoa
1 Tsp Baking Powder
½ Tsp Salt
1 Tsp Vanilla Extract
2 Large Eggs, Room Temperature
¼ Cup Toffee Chips
Step One
Preheat oven to 350F. Line small muffin tins with paper baking cups or spray with non stick cooking spray.
Step Two
Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
Step Three
Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until the butter melts, then stir until thechocolate is smooth.
Step Four
Combine flours, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.
Step Five
Combine coffee mixture, butter mixture, vanilla extract, and eggs in another medium bowl, stirring with a whisk.
Step Six
Stir the coffee mixture into flour mixture until just combined. Fill the muffin cups 2/3 full with batter. Sprinkle with the toffee chips. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove them from the pan to a wire rack. Cool completely
Ginger Rum Balls
1 Cup Finely Chopped Gingersnap Crumbs
1 Cup Finely Chopped Toasted Pecans
1 cup Powdered Sugar
2 TB Unsweetened Cocoa Powder
1 TB plus 1 ½ Tsp Light Corn Syrup
1/3 Cup Dark Rum
Unsweetened Cocoa Powder For Finishing
Step One
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients.
Step Two
Using about 1 teaspoon of the mixture, form small balls. Roll each ball in cocoa powder to coat generously. Store in tightly covered containers.
Best if aged for about a week before serving. Before serving, roll again in powdered sugar.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
FAST FOOD FACTS:
Cocoa powder is made when chocolate liquor is pressed to remove most of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: Natural and Dutch-Processed.
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
Dutch-Processed Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.
Tangy Cherry Walnut Cookies
1 ½ Cups Cup Whole Wheat Pastry Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Chopped **Toasted Walnuts
½ Cup Chopped Dried Cherries
1 Cup Sugar
½ Cup Smooth Unsweetened Applesauce
½ Cup Canola Oil
2 TB Freshly Grated Lemon Zest
3 TB Lemon Juice
½ Cup Raw Sugar
Step One
Whisk the flour, baking powder, baking soda and salt together in a large bowl. Add in the toasted walnuts and dried cherries.
Step Two
In another bowl, whisk the 1 cup sugar, the applesauce, canola oil, lemon zest and juice together.
Step Three
Make a well in the middle of the dry ingredients. Pour in the applesauce mixture. Mix well and place in the oven for 30 minutes. Preheat the oven to 350F and line a baking sheet with parchment.
Step Four
Put the Raw Sugar in a pie pan. Remove the dough from the frig, and rolling with floured hands, roll a ball and then roll in sugar to coat. (Place the balls about 2 inches apart on the cookie sheet, and bake for about 12 – 15 minutes or until just golden. Cool briefly and then place on racks to cool completely.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Jingle Balls
2 Cups All Bran Cereal
¾ Cup Chopped Dates
1/3 Cup **Toasted Pecans
3 TB Honey
2 TB Light Cream Cheese, Room Temp
2 Tsp Orange OR Lime Juice
1 TB Orange OR Lime Zest
½ Cup Finely Chopped Toasted Pecans OR ½ Cup *Toasted Coconut
Step One
Place the cereal, dates and pecans in a food processor and blend until finely chopped. Add the honey, cream cheese, orange or lime juice, orange or lime zest and pulse until a stiff dough is formed.
Step Two
With a tablespoon, shape the dough into small balls, rolling each one in either the chopped nuts, (for orange jingle balls), or the toasted coconut (for lime jingle balls). (Spraying your hands with a little Pam or wiping a little oil on them will help this process.) Place on a parchment lined place and let rest for 30 minutes before serving or storing.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
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