1 1/4 c semi-sweet chocolate chips
6 TBS butter (not margarine)
4 eggs
1/4 c sugar
combine chocolate and butter in a mixing bowl and melt in a double boiler(I use a glass mixing bowl over a pot of boiling water); combine eggs and sugar in a mixing bowl until fluffy, remove chocolate mixture from heat. Fold the egg mixture into the chocolate mixture until smooth, spoon even amount into 4 hot chocolate mugs till about 3/4 full bake at 350 for 17-20 minutes
Tuesday, May 20, 2008
Santa Fe Crockpot Tacos
Found this one awhile back, I think I might try this soon in my new crockpot!
In the crockpot combine:
1 can black beans - rinsed and drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of low fat cream cheese
Cook one more hour. Serve over rice ot on tortillas. So easy and so good!
In the crockpot combine:
1 can black beans - rinsed and drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of low fat cream cheese
Cook one more hour. Serve over rice ot on tortillas. So easy and so good!
Buttermilk Baked Chicken
8 chicken thighs, with bones and skin on (I've also made this with legs to good effect)
1 quart buttermilk
1 small onion, coarsely sliced
2 Tbsp sea salt
2/3 cup pamelas baking mix
1 tsp freshly ground pepper
1 or 2 fat pinches cayenne pepper
2 Tbsp butter
splash grapeseed or olive oil
salt and pepper for serving
Rinse and pat dry chicken, place in a large bowl. Toss onions on top, and pour in buttermilk. Add cold water until chicken is covered. Dissolve 1 Tbsp of the salt in a little warm water, pour over chicken mixture. Give a stir to combine and refrigerate overnight (or at least 6-8 hours, so put it in before you go to work, or in the morning if you don't work). Preheat oven to 400 degrees. Add butter and splash of oil to a baking dish large enough to fit the chicken in one layer, and place baking dish in oven while it preheats, until butter is melted completely. You want your pan to be really good and hot, don't skimp on the preheating time.Pour 1 Tbsp of salt, the two kinds of pepper, and the flour in a large ziploc bag, seal and shake to combine. Remove chicken from buttermilk mixture and pat completely dry. Place two pieces of chicken at a time in the ziploc bag, seal shut, and shake to thoroughly coat. Shake off the pieces of chicken to remove excess flour--this is important or you could end up with a mushy coating. Line up on a cutting board or a plate after coating.Place chicken in hot pan, skin side down, and bake until the skin is a deep golden brown (this takes at least an hour to an hour and fifteen minutes, on average). Flip chicken and cook until the same color is achieved on the other side (about 20-30 minutes). Remove to serving platter, sprinkle with sea salt and freshly ground pepper before serving.
1 quart buttermilk
1 small onion, coarsely sliced
2 Tbsp sea salt
2/3 cup pamelas baking mix
1 tsp freshly ground pepper
1 or 2 fat pinches cayenne pepper
2 Tbsp butter
splash grapeseed or olive oil
salt and pepper for serving
Rinse and pat dry chicken, place in a large bowl. Toss onions on top, and pour in buttermilk. Add cold water until chicken is covered. Dissolve 1 Tbsp of the salt in a little warm water, pour over chicken mixture. Give a stir to combine and refrigerate overnight (or at least 6-8 hours, so put it in before you go to work, or in the morning if you don't work). Preheat oven to 400 degrees. Add butter and splash of oil to a baking dish large enough to fit the chicken in one layer, and place baking dish in oven while it preheats, until butter is melted completely. You want your pan to be really good and hot, don't skimp on the preheating time.Pour 1 Tbsp of salt, the two kinds of pepper, and the flour in a large ziploc bag, seal and shake to combine. Remove chicken from buttermilk mixture and pat completely dry. Place two pieces of chicken at a time in the ziploc bag, seal shut, and shake to thoroughly coat. Shake off the pieces of chicken to remove excess flour--this is important or you could end up with a mushy coating. Line up on a cutting board or a plate after coating.Place chicken in hot pan, skin side down, and bake until the skin is a deep golden brown (this takes at least an hour to an hour and fifteen minutes, on average). Flip chicken and cook until the same color is achieved on the other side (about 20-30 minutes). Remove to serving platter, sprinkle with sea salt and freshly ground pepper before serving.
Strawberry Bread
I've been searching for a good strawberry bread recipe--I'm hoping that this one comes through for me, I'll let you know
1 ½ cup gluten free flour
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1 cup sugar
1 cup strawberries
2 eggs
2/3 cup oil
2/3 cup chopped nuts
Defrost strawberries in the microwave and then mash with a fork.
Combine all ingredients and stir until smooth.
Pour into a greased loaf pan and cook at 350 for 1 hour.
1 ½ cup gluten free flour
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1 cup sugar
1 cup strawberries
2 eggs
2/3 cup oil
2/3 cup chopped nuts
Defrost strawberries in the microwave and then mash with a fork.
Combine all ingredients and stir until smooth.
Pour into a greased loaf pan and cook at 350 for 1 hour.
Flourless Chocolate Basil Torte
This was a submitted recipe from Mia on thepioneerwoman.com
for the cake:
1 stick (1/2 cup) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
4 ounces chopped bittersweet chocolate (65% to 75% cacao)
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup sugar
1 packed cup fresh basil (leaves only)
3 large eggs, room temperature
1/2 cup unsweetened cocoa powder
for the ganache:
4 ounces chopped bittersweet chocolate (65% to 75% cacao)
1/3 cup plus 1 tablespoon heavy cream
1. Preheat the oven to 375F and center a rack in the middle of the oven. Butter an 8-inch round cake pan. Line the bottom of the pan with a round of wax paper or parchment paper, and butter the paper.
2. Place the butter and the chocolate in a small saucepan and melt over very low heat, stirring constantly. Remove the pan from the heat as soon as the mixture is smooth, transfer to a large mixing bowl, stir in the vanilla and salt, and set aside.
3. Next, make a basil sugar: pulse the sugar and the basil together in a food processor until the basil is very finely chopped and uniformly green in color. The sugar will look slightly wet.
4. Add the basil sugar to the chocolate mixture and whisk until smooth. Whisk in the eggs one at a time, blending completely between additions. Sift the cocoa powder over the batter and fold it in until no dry spots remain. Pour the batter into the prepared pan and smooth out the top with a spatula.
5. Bake the cake for 20 to 25 minutes, or until the top of the cake barely begins to crack. Let cool for about 5 minutes, then invert the cake onto a round serving plate.
6. While the cake cools, make the ganache: place the chocolate and the cream in a small saucepan, and stir constantly over very low heat until melted and smooth. Using a flat spatula or knife, spread the ganache over the top of the cake, letting it drip down the sides, if desired. (Hint: Using the ganache immediately will mean a thin coating that drips easily down the sides of the cake; in this case, it’s best to frost the cake over a cooling rack, then transfer it to a serving plate. You can also let the ganache cool a bit, then spread it just on the top, more like a thin frosting.)
7. Serve warm or at room temperature. To store, let cool completely, then cover and keep at room temperature up to 3 days.
for the cake:
1 stick (1/2 cup) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
4 ounces chopped bittersweet chocolate (65% to 75% cacao)
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup sugar
1 packed cup fresh basil (leaves only)
3 large eggs, room temperature
1/2 cup unsweetened cocoa powder
for the ganache:
4 ounces chopped bittersweet chocolate (65% to 75% cacao)
1/3 cup plus 1 tablespoon heavy cream
1. Preheat the oven to 375F and center a rack in the middle of the oven. Butter an 8-inch round cake pan. Line the bottom of the pan with a round of wax paper or parchment paper, and butter the paper.
2. Place the butter and the chocolate in a small saucepan and melt over very low heat, stirring constantly. Remove the pan from the heat as soon as the mixture is smooth, transfer to a large mixing bowl, stir in the vanilla and salt, and set aside.
3. Next, make a basil sugar: pulse the sugar and the basil together in a food processor until the basil is very finely chopped and uniformly green in color. The sugar will look slightly wet.
4. Add the basil sugar to the chocolate mixture and whisk until smooth. Whisk in the eggs one at a time, blending completely between additions. Sift the cocoa powder over the batter and fold it in until no dry spots remain. Pour the batter into the prepared pan and smooth out the top with a spatula.
5. Bake the cake for 20 to 25 minutes, or until the top of the cake barely begins to crack. Let cool for about 5 minutes, then invert the cake onto a round serving plate.
6. While the cake cools, make the ganache: place the chocolate and the cream in a small saucepan, and stir constantly over very low heat until melted and smooth. Using a flat spatula or knife, spread the ganache over the top of the cake, letting it drip down the sides, if desired. (Hint: Using the ganache immediately will mean a thin coating that drips easily down the sides of the cake; in this case, it’s best to frost the cake over a cooling rack, then transfer it to a serving plate. You can also let the ganache cool a bit, then spread it just on the top, more like a thin frosting.)
7. Serve warm or at room temperature. To store, let cool completely, then cover and keep at room temperature up to 3 days.
Wednesday, May 14, 2008
Huge Chocolate Cookies
from heythattastesgood.com
4 oz semisweet chocolate
1 c flour mix
1/2 t xanthan gum
1/4 c cocoa powder
1 t baking powder
1/2 t salt
1 stick butter, softened
3/4 c brown sugar
1 t vanilla
1 cold egg
2 c chocolate chips (I used white)
Melt the 4oz chocolate in the microwave, 20 seconds at a time.
Preheat the oven to 325.
Mix all the dry ingredients. Cream the butter and sugar, then add egg and vanilla. Mix with the dry ingredients, add chips, and drop by large (1/4 c) blobs onto a greased cookie sheet. Bake 16 minutes. Makes about a dozen.
4 oz semisweet chocolate
1 c flour mix
1/2 t xanthan gum
1/4 c cocoa powder
1 t baking powder
1/2 t salt
1 stick butter, softened
3/4 c brown sugar
1 t vanilla
1 cold egg
2 c chocolate chips (I used white)
Melt the 4oz chocolate in the microwave, 20 seconds at a time.
Preheat the oven to 325.
Mix all the dry ingredients. Cream the butter and sugar, then add egg and vanilla. Mix with the dry ingredients, add chips, and drop by large (1/4 c) blobs onto a greased cookie sheet. Bake 16 minutes. Makes about a dozen.
Strawberry Rhubarb Crunch Pie
I'm going to be making this for church potluck on Sunday...hopefully it turns out well!
Pastry Crust Makes Two Crusts
1 1/2 cups gluten-free flour
1/3 cup cornstarch
1/3 cup sugar
1 teaspoon xanthan gum (Bob's Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract
Filling
3 cups chopped fresh rhubarb (or frozen, thawed)
1 cup sliced fresh strawberries (or frozen,thawed)
1 cup sugar
3 tablespoons gluten free flour
1/2 teaspoon lemon juice
Topping
1/3 cup flour
1/3 cup gluten free oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/3 cup hard margarine or butter
Directions
***Pastry Crust Instructions***.
In a mixing bowl stir together the flour and cornstarch.
Then add the sugar, butter, egg and vanilla and mix until combined.
Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
--Go ahead and make Filling while the Pastry Crust is chilling.
--.
After approx 20 minutes, remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
Using a fork poke a bunch of holes in the sides and bottom of the crust.
Combine fruit, sugar, flour and lemon juice and stir well.
Turn into pie shell.
To make topping; combine dry ingredients and cut in margarine until crumbly.
Sprinkle over rhubarb mixture.
Bake at 375 degF for about 50 minutes.
Pastry Crust Makes Two Crusts
1 1/2 cups gluten-free flour
1/3 cup cornstarch
1/3 cup sugar
1 teaspoon xanthan gum (Bob's Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract
Filling
3 cups chopped fresh rhubarb (or frozen, thawed)
1 cup sliced fresh strawberries (or frozen,thawed)
1 cup sugar
3 tablespoons gluten free flour
1/2 teaspoon lemon juice
Topping
1/3 cup flour
1/3 cup gluten free oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/3 cup hard margarine or butter
Directions
***Pastry Crust Instructions***.
In a mixing bowl stir together the flour and cornstarch.
Then add the sugar, butter, egg and vanilla and mix until combined.
Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
--Go ahead and make Filling while the Pastry Crust is chilling.
--.
After approx 20 minutes, remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
Using a fork poke a bunch of holes in the sides and bottom of the crust.
Combine fruit, sugar, flour and lemon juice and stir well.
Turn into pie shell.
To make topping; combine dry ingredients and cut in margarine until crumbly.
Sprinkle over rhubarb mixture.
Bake at 375 degF for about 50 minutes.
Subscribe to:
Posts (Atom)