Tuesday, January 25, 2011
Kitchen Renovations
Sorry this has taken me so long to write. Things have been pretty hectic in our little condo. We are renovating our kitchen and I have no counters, appliances, or cabinets. I have a lonely little refrigerator and that's it!!! However, I have new appliances, cabinets, and counters on the way so I can cook and bake more. Can't wait to try new foods and blogs them to you. Please be patient with me and give me a couple more weeks. This project should be finished around the second week in February. Stay tuned. The best is yet to come.
Wednesday, January 12, 2011
Chocolate-Almond-Coconut Macaroons
I'm sitting here in my condo for the 3rd day, snowed and iced in. Thank goodness we had a book club meeting in the building so I would have somewhere to go for a couple of hours.
I needed to bring a dessert that was easy to make. Most importantly, I had to find a recipe I had ingredients for since I couldn’t get to the grocery store. I had wanted to make these macaroons for a long time, but never found the time. (Too many recipes, too little time.)
These are truly very easy and they are scrumptious. People will taste them and say to you, "there is something in these macaroons that I just can't identify". And you will smile and say to yourself, “yes there is.” It will be the orange zest. That one ingredient makes them special and adds a taste of sophistication, which sets this macaroon apart from all others.
The brand of almond paste that I use is Odense.
I needed to bring a dessert that was easy to make. Most importantly, I had to find a recipe I had ingredients for since I couldn’t get to the grocery store. I had wanted to make these macaroons for a long time, but never found the time. (Too many recipes, too little time.)
These are truly very easy and they are scrumptious. People will taste them and say to you, "there is something in these macaroons that I just can't identify". And you will smile and say to yourself, “yes there is.” It will be the orange zest. That one ingredient makes them special and adds a taste of sophistication, which sets this macaroon apart from all others.
The brand of almond paste that I use is Odense.
Chocolate-Almond-Coconut Macaroons Recipe
1 (14 oz.) package sweetened flakes coconut
3/4 cup sweetened condensed milk
1/2 (7oz.) package paste, grated
2 tbl. All- purpose flour
1/2 tsp. Vanilla extract
1/2 tsp. Almond extract
1/2 tsp. Grated orange rind
1/4 tsp. Salt
1/4 cup semisweet chocolate mini-morsels
1 egg white
1/2 cup semisweet chocolate morsels (optional)
1 tbl. Shortening (optional)
1/4 cup sliced almonds, toasted (optional)
Combine coconut and sweetened condensed milk in a large bowl. Add almond paste and next 5 ingredients. Stir in mini-morsels.
Beat egg whites at high speed with an electric mixer until still peak form; fold into coconut mixture.
Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 325 degrees for 20-25 minutes or until edges are golden and tops are lightly browned. Cool completely on baking sheets.
If desired, microwave chocolate morsels and shortening in a 1-cup glass-measuring cup on high 1 minute or until melted, stirring once.
Pour melted chocolate into a zip-lock bag and snip a small hole in the corner. Drizzle chocolate and sprinkle with almonds, if desired. Yields: 2 dozen
3/4 cup sweetened condensed milk
1/2 (7oz.) package paste, grated
2 tbl. All- purpose flour
1/2 tsp. Vanilla extract
1/2 tsp. Almond extract
1/2 tsp. Grated orange rind
1/4 tsp. Salt
1/4 cup semisweet chocolate mini-morsels
1 egg white
1/2 cup semisweet chocolate morsels (optional)
1 tbl. Shortening (optional)
1/4 cup sliced almonds, toasted (optional)
Combine coconut and sweetened condensed milk in a large bowl. Add almond paste and next 5 ingredients. Stir in mini-morsels.
Beat egg whites at high speed with an electric mixer until still peak form; fold into coconut mixture.
Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 325 degrees for 20-25 minutes or until edges are golden and tops are lightly browned. Cool completely on baking sheets.
If desired, microwave chocolate morsels and shortening in a 1-cup glass-measuring cup on high 1 minute or until melted, stirring once.
Pour melted chocolate into a zip-lock bag and snip a small hole in the corner. Drizzle chocolate and sprinkle with almonds, if desired. Yields: 2 dozen
Monday, January 10, 2011
Rum Fudge Cakes
I actually made these over the holidays to bring for gifts. This is such an easy recipe that all you need is a wooden spoon to get you from start to finish. If you need something homemade quickly, this is just for you. But make sure you have rum extract before starting. Most people don’t usually have this in a pantry. You can find this at most grocery stores. The rum extract does give this dessert a unique and most delicious taste.
I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you under bake them slightly.
These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you under bake them slightly.
These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
Rum Fudge Cakes Recipe
1-cup butter
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1 1/3 cups granulated sugar
1/3 cup heavy whipping cream
1 ½ tsps. Rum extract
3 large eggs
1 cup all-purpose flour
1-cup (6 ounces) semisweet chocolate mini-morsels
Powdered sugar
Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
Spoon batter into lightly greased mini muffin pans, filling almost full.
Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving. Yield: 4 dozen
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1 1/3 cups granulated sugar
1/3 cup heavy whipping cream
1 ½ tsps. Rum extract
3 large eggs
1 cup all-purpose flour
1-cup (6 ounces) semisweet chocolate mini-morsels
Powdered sugar
Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
Spoon batter into lightly greased mini muffin pans, filling almost full.
Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving. Yield: 4 dozen
Thursday, January 6, 2011
Vanilla Sugar Cookie And Lemon-Buttermilk Cookie
These are both the most wonderful cookie recipes ever!!! They are perfect for gifts, parties or just to keep and eat (and eat, and eat). These cookies can be decorated with royal icing, sanding sugar, fondant or just about anyway you like to decorate cookies. I actually like them plain with no icing. They are perfect cookies to use cookie cutters with.
This is such an easy recipe and it is perfect for children to work with. They have so much flavor that you really can’t go wrong. They are almost dummie proof. The only thing I will tell you is to follow the recipe regarding baking time. Don’t wait for the to get real golden on top because they will end up being very hard once they cool. Take them out when they are lightly golden.
I made different color royal icing and had a blast decorating them. Your children can use their imagination and have a blast. Buy “jimmies” and let them decorate them with royal icing and cover with chocolate or multi-colored jimmies.
I ended up throwing some out before I ate them all. I must have gained at least 5 pounds eating these cookies. They are THAT good. Also, make the dough and freeze them. Bring them out, as you need them.
This is such an easy recipe and it is perfect for children to work with. They have so much flavor that you really can’t go wrong. They are almost dummie proof. The only thing I will tell you is to follow the recipe regarding baking time. Don’t wait for the to get real golden on top because they will end up being very hard once they cool. Take them out when they are lightly golden.
I made different color royal icing and had a blast decorating them. Your children can use their imagination and have a blast. Buy “jimmies” and let them decorate them with royal icing and cover with chocolate or multi-colored jimmies.
I ended up throwing some out before I ate them all. I must have gained at least 5 pounds eating these cookies. They are THAT good. Also, make the dough and freeze them. Bring them out, as you need them.
Lemon-Buttermilk Cookie Recipe
3 cups all-purpose flour, plus more for dusting
¾ tsp. baking soda
½ tsp. cream of tartar
¼ tsp. salt
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
2 tbl. finely grated lemon zest (from about 2 lemons)
3 tbl. buttermilk
1 tsp. fresh lemon juice
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and lemon zest and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the buttermilk and lemon juice and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
Decorate the cookies as desired
¾ tsp. baking soda
½ tsp. cream of tartar
¼ tsp. salt
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
2 tbl. finely grated lemon zest (from about 2 lemons)
3 tbl. buttermilk
1 tsp. fresh lemon juice
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and lemon zest and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the buttermilk and lemon juice and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
Decorate the cookies as desired
Vanilla Sugar Cookie Recipe
3 cups all-purpose flour, plus more for dusting
1 tsp. baking powder
½ tsp. salt
1 cup (8oz.) unsalted butter, at room temperature
1 ¼ cups sugar
1 large egg
2 tsp. pure vanilla extract
1 tbl. heavy cream
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the cream and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
5. Decorate the cookies as desired.
1 tsp. baking powder
½ tsp. salt
1 cup (8oz.) unsalted butter, at room temperature
1 ¼ cups sugar
1 large egg
2 tsp. pure vanilla extract
1 tbl. heavy cream
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the cream and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
5. Decorate the cookies as desired.
Monday, January 3, 2011
Swedish Yellow Pea Soup
I have never made split pea soup before in my life. I always heard of people making this “supposedly” good soup, but I never thought about it. It always seemed too hard. Can you believe that? This is about the easiest soup ever to make.
Michael always told me that split pea soup was one of his favorites, but of course the only time he had it was in a restaurant--- until a couple of weeks ago. My downstairs neighbor had made this soup and brought us up some. It was so delicious!! I asked her how she made it. Her response was to roll back her eyes and laugh. She said, “throw everything in the pot and cook.” I thought, what was everything?
I went to Honey Baked Ham to get a ham hock and bought their split pea soup started. Wrong!!!! It was good, but too salty. So weeks later, I googled this recipe of Swedish Yellow Pea Soup and it was, by far the most delicious, hearty soup I’ve ever made. The yellow peas were a bit “sweeter” to me. DUH---sweeter—pastry chef, makes a lot of sense to me. Anyway, this is delicious and very easy. I did not use a blender because it was the perfect consistency without it.
We had enough left over for 2 more meals. If you have leftovers, you will have to add water to the soup because it get very thick in the refrigerator. This is a recipe that I will make several more times this winter. We just bought a Challah to go with it. So for dinner we had soup, bread and butter. Who could ask for anything more? And of course--holiday cookies for dessert.(I wonder where the 8 pounds came from). I will share the cookie recipe with you tomorrow. Until then, bon appetit.
Michael always told me that split pea soup was one of his favorites, but of course the only time he had it was in a restaurant--- until a couple of weeks ago. My downstairs neighbor had made this soup and brought us up some. It was so delicious!! I asked her how she made it. Her response was to roll back her eyes and laugh. She said, “throw everything in the pot and cook.” I thought, what was everything?
I went to Honey Baked Ham to get a ham hock and bought their split pea soup started. Wrong!!!! It was good, but too salty. So weeks later, I googled this recipe of Swedish Yellow Pea Soup and it was, by far the most delicious, hearty soup I’ve ever made. The yellow peas were a bit “sweeter” to me. DUH---sweeter—pastry chef, makes a lot of sense to me. Anyway, this is delicious and very easy. I did not use a blender because it was the perfect consistency without it.
We had enough left over for 2 more meals. If you have leftovers, you will have to add water to the soup because it get very thick in the refrigerator. This is a recipe that I will make several more times this winter. We just bought a Challah to go with it. So for dinner we had soup, bread and butter. Who could ask for anything more? And of course--holiday cookies for dessert.(I wonder where the 8 pounds came from). I will share the cookie recipe with you tomorrow. Until then, bon appetit.
Swedish Yellow Pea Soup Recipe
1 tbl. Vegetable oil or butter
1 large only, finely chopped
1 rib celery, finely chopped
1/2 tsp. Ground Ginger
2 pinches ground cloves
3 ham hocks
8-10 cups water
1 pound dried yellow peas, rinse and picked over
1/4 tsp. Black pepper
Salt, to taste, if necessary
In a soup pot or large saucepan, heat the vegetable oil over medium high heat. Add the onions, celery, and carrot and sauté until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute. Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender. Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly. Puree the soup in a blender if necessary (I did not do this).
If the soup seems too thick, add water. Taste and adjust as necessary.
1 large only, finely chopped
1 rib celery, finely chopped
1/2 tsp. Ground Ginger
2 pinches ground cloves
3 ham hocks
8-10 cups water
1 pound dried yellow peas, rinse and picked over
1/4 tsp. Black pepper
Salt, to taste, if necessary
In a soup pot or large saucepan, heat the vegetable oil over medium high heat. Add the onions, celery, and carrot and sauté until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute. Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender. Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly. Puree the soup in a blender if necessary (I did not do this).
If the soup seems too thick, add water. Taste and adjust as necessary.
HAPPY NEW YEAR!!!
HAPPY NEW YEAR!!!
For all of you who have read my blog, thank you. I am sorry that I did not blog very many recipes over the holidays. I was so busy baking, that I didn’t have time to sit at the computer.
I have so many recipes to share with you this year and I am constantly finding new ones. Since I have gained about 8 pounds since the holidays, I will have to find someone else to do the taste testing. Michael forbid (lol) me to have any more sweets in the house.
So if any of you who live in the Atlanta area and want to try my recipes, please let me know. I will have plenty to go around.
Again, I hope you have a happy and healthy new year, filled with love and family.
Tricia
For all of you who have read my blog, thank you. I am sorry that I did not blog very many recipes over the holidays. I was so busy baking, that I didn’t have time to sit at the computer.
I have so many recipes to share with you this year and I am constantly finding new ones. Since I have gained about 8 pounds since the holidays, I will have to find someone else to do the taste testing. Michael forbid (lol) me to have any more sweets in the house.
So if any of you who live in the Atlanta area and want to try my recipes, please let me know. I will have plenty to go around.
Again, I hope you have a happy and healthy new year, filled with love and family.
Tricia
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