I love dark chocolate. Love. With hearts and stars and rainbows and little fluffy koala bears. Ones that don't have chlamydia, even.
3/4 c cocoa powder
2 2/3 c powdered sugar
6 tbs butter
several tablespoons of milk
1 tsp vanilla
Combine cocoa and powdered sugar. Combine half of the dry mixture to the butter, and cream. Alternate remaining dry mixture with one tbs at a time of milk as needed, until mixture reaches the desired consistancy. Beat in vanilla.
Tuesday, July 31, 2007
Peanut Butter Frosting
Be careful, this stuff is super sweet. This recipe makes enough to frost a 9x13" cake or two 8" rounds.
1/3 c creamy peanut butter
1/4 c milk
1 1/2 tsp vanilla
4.5 c sifted powdered sugar
Beat the peanut butter in a bowl until it's fluffy. And 2 c powdered sugar, mixing until well blended. Add the vanilla and milk. Beat in the remaining sugar.
1/3 c creamy peanut butter
1/4 c milk
1 1/2 tsp vanilla
4.5 c sifted powdered sugar
Beat the peanut butter in a bowl until it's fluffy. And 2 c powdered sugar, mixing until well blended. Add the vanilla and milk. Beat in the remaining sugar.
At Steven's Request
Because you are DAMN FINE (heh). Anyway... Buttermilk Chocolate Cake That Never Dries Out, Ever. Recipe as follows.
1 c buttermilk
2 tsp baking soda
2 c white sugar
2 eggs
1/4 c cocoa powder*
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
2 c flour (recipe says all-purpose, but...)
* I usually use Hershey's Special Dark because... that is just how I roll.
Preheat oven to 350 degrees.
1. Grease and flour bottom of 9x13" pan.
2. In a medium bowl, combine: buttermilk and baking soda. Set aside in a warm place. I usually cover it and put it on the stovetop, which works fine since I cook with gas and the stove is always warm.
3. In a seperate bowl, mix together: sugar, eggs, cocoa powder, oil, and vanilla and stir until well blended. Or if you're Amy and you're fancy, you can use your KitchenAid mixer. Stir in the boiling water and gradually add the flour. Add the buttermilk mixture last.
4. Pour batter into prepared pan and bake for ... actually, the recipe says 30 minutes, my cakes have NOT set in that amount of time. It might just be my stove. But cakes are finished when the edges pull away from the pan and a toothpick inserted into the center comes out clean.
5. Allow to cool and frost.
I used peanut butter frosting (recipe to follow) and dark chocolate buttercream (ditto) and they were good both ways. Though the pb frosting is really quite insanely sweet, even my kids were like, "Whoa... I think I need a glass of water and a nap."
I am thinking maybe I will make one of these and bring it in for Shane's birthday, what says you?
1 c buttermilk
2 tsp baking soda
2 c white sugar
2 eggs
1/4 c cocoa powder*
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
2 c flour (recipe says all-purpose, but...)
* I usually use Hershey's Special Dark because... that is just how I roll.
Preheat oven to 350 degrees.
1. Grease and flour bottom of 9x13" pan.
2. In a medium bowl, combine: buttermilk and baking soda. Set aside in a warm place. I usually cover it and put it on the stovetop, which works fine since I cook with gas and the stove is always warm.
3. In a seperate bowl, mix together: sugar, eggs, cocoa powder, oil, and vanilla and stir until well blended. Or if you're Amy and you're fancy, you can use your KitchenAid mixer. Stir in the boiling water and gradually add the flour. Add the buttermilk mixture last.
4. Pour batter into prepared pan and bake for ... actually, the recipe says 30 minutes, my cakes have NOT set in that amount of time. It might just be my stove. But cakes are finished when the edges pull away from the pan and a toothpick inserted into the center comes out clean.
5. Allow to cool and frost.
I used peanut butter frosting (recipe to follow) and dark chocolate buttercream (ditto) and they were good both ways. Though the pb frosting is really quite insanely sweet, even my kids were like, "Whoa... I think I need a glass of water and a nap."
I am thinking maybe I will make one of these and bring it in for Shane's birthday, what says you?
Fish cakes
These are actually very good. Carlos loves them. I got the recipe from some Kraft magazine thingamabob and tweaked it a bit.\
2 cans (6 oz each) tuna, drained and flaked
1 tbsp lemon or lime juice (real juice works best but you can use the stuff in a jar)
1 C shredded cheese, flavor of your choice
1/2 C chopped green onions or chives (if you don't have these you can use 1/2 C diced regular onion)
1 package of instant stuffing mix...you can use turkey or chicken flavor, I like to use the whole wheat kind.
3/4 C water
1/3 C mayo (I use the light kind)
Mix all ingredients in a large-ish bowl, refrigerate for 10 mins. Spray a nonstick skillet with our friend Pam, heat over medium. Scoop 1/3 cupfuls of the mixture up, shape into patties, and add to skillet in batches. Cook about 3 mins on each side, or until golden brown.
Good served over greens, or with a lemon wedge, with some rice maybe, or whatever floats your boat.
2 cans (6 oz each) tuna, drained and flaked
1 tbsp lemon or lime juice (real juice works best but you can use the stuff in a jar)
1 C shredded cheese, flavor of your choice
1/2 C chopped green onions or chives (if you don't have these you can use 1/2 C diced regular onion)
1 package of instant stuffing mix...you can use turkey or chicken flavor, I like to use the whole wheat kind.
3/4 C water
1/3 C mayo (I use the light kind)
Mix all ingredients in a large-ish bowl, refrigerate for 10 mins. Spray a nonstick skillet with our friend Pam, heat over medium. Scoop 1/3 cupfuls of the mixture up, shape into patties, and add to skillet in batches. Cook about 3 mins on each side, or until golden brown.
Good served over greens, or with a lemon wedge, with some rice maybe, or whatever floats your boat.
Monday, July 30, 2007
General Tao's Tofu
(Totally ganked from some random veg website at some point in the last decade.)
1 box firm tofu
1 egg
3/4 c corn starch
3 chopped green onions
1 c steamed broccoli
1 c sliced mushrooms
1 tbs minced ginger
1 large clove garlic, chopped
2/3 c veg stock
2 tbs soy sauce
2 tbs sugar
1 tbs white vinegar
toasted sesame seeds
oil for frying
1. Cube your tofu. If you have a problem with cubed tofu falling apart when it's stir-fried (shout-out to Tristin), try freezing it overnight first. Beat egg, and dip tofu cubes first into the egg and then into cornstarch, taking care to avoid clumps.
2. Heat oil in wok or skillet and fry tofu until golden. This takes a few minutes.
3. Add green onions, ginger, and garlic. Cook for two or three minutes, taking care as usual not to burn the garlic. Add remaining ingredients. Mix 2 tbs water with 1 tbs cornstarch and pour into the mixture in the pan, stirring well to combine. Cook until broccoli is soft. Serve over rice.
1 box firm tofu
1 egg
3/4 c corn starch
3 chopped green onions
1 c steamed broccoli
1 c sliced mushrooms
1 tbs minced ginger
1 large clove garlic, chopped
2/3 c veg stock
2 tbs soy sauce
2 tbs sugar
1 tbs white vinegar
toasted sesame seeds
oil for frying
1. Cube your tofu. If you have a problem with cubed tofu falling apart when it's stir-fried (shout-out to Tristin), try freezing it overnight first. Beat egg, and dip tofu cubes first into the egg and then into cornstarch, taking care to avoid clumps.
2. Heat oil in wok or skillet and fry tofu until golden. This takes a few minutes.
3. Add green onions, ginger, and garlic. Cook for two or three minutes, taking care as usual not to burn the garlic. Add remaining ingredients. Mix 2 tbs water with 1 tbs cornstarch and pour into the mixture in the pan, stirring well to combine. Cook until broccoli is soft. Serve over rice.
Tofu Chili
Mm, "meaty." Complete with quotation marks. I made this for Mason's biodad once, back when I cared whether or not he starved to death. Haley is a fan of it as well. Hey, even my DAUGHTER will eat this! And you know how Rayna is about... you know, eating stuff.
1 package extra firm tofu, in small cubes
1 large can (26 oz?) crushed tomatoes
6 oz tomato paste
8 oz can kidney beans, drained & rinsed
8 oz can black beans, drained & rinsed
1/2 vidalia onion, chopped
1 green bell pepper, diced
2 finely chopped jalepeno peppers
3-4 cloves garlic, pressed
The following spices, to taste:
chili powder, paprika, cumin, turmeric, cayenne pepper
1. In a bowl, combine the tofu with the seasonings. Do remember that tofu will take on the flavor of whatever it's cooked in - so add the spices DIRECTLY to the tofu before you start cooking.
2. Transfer tofu mixture to a (lightly greased) pot and add garlic and onion. Cook over medium heat until the tofu and onions are softened and browned, taking care not to burn the garlic.
3. Add the tomatoes and tomato paste, heat through.
4. Add veggies and beans and simmer until cooked through. 20 minutes? Whatever.
I usually serve it with shredded cheddar (soy if you're a better person than I) and a dollop of plain yogurt on top.
1 package extra firm tofu, in small cubes
1 large can (26 oz?) crushed tomatoes
6 oz tomato paste
8 oz can kidney beans, drained & rinsed
8 oz can black beans, drained & rinsed
1/2 vidalia onion, chopped
1 green bell pepper, diced
2 finely chopped jalepeno peppers
3-4 cloves garlic, pressed
The following spices, to taste:
chili powder, paprika, cumin, turmeric, cayenne pepper
1. In a bowl, combine the tofu with the seasonings. Do remember that tofu will take on the flavor of whatever it's cooked in - so add the spices DIRECTLY to the tofu before you start cooking.
2. Transfer tofu mixture to a (lightly greased) pot and add garlic and onion. Cook over medium heat until the tofu and onions are softened and browned, taking care not to burn the garlic.
3. Add the tomatoes and tomato paste, heat through.
4. Add veggies and beans and simmer until cooked through. 20 minutes? Whatever.
I usually serve it with shredded cheddar (soy if you're a better person than I) and a dollop of plain yogurt on top.
Wednesday, July 25, 2007
Like Lasagna!
I made this one up today. It's good! Yes, I realize I'm on an eggplant kick. What can I say?
1 bag grown up (not baby) spinach (find in salad section of market), chopped
1 large purple eggplant (at least a lb), peeled (try not to lose any fingers)
1 jar of spaghetti sauce, tomato and basil or whatever the heck you fancy
1 16-oz container part skim ricotta (Supreme brand if you come to RI! Woo hoo!)
1 cup of shredded mozz/Italian blend cheese, plus extra for sprinkling
Some parm
1 egg, beaten
Olive oil
Spices like garlic powder, pepper, basil snipped from the garden, etc.
Preaheat oven to 375 at some point. Spray a 9x13 glass baking dish with our good friend Pam. Saute chopped spinach in a pan for a short amount of time, you can add a bit of fresh basil or some pepper if the mood strikes you. Mix beaten egg, container of ricotta, 1 C of the shredded cheese, some parm (whatever looks good), some snipped basil, garlic powder, pepper...you know. Mix up and set aside. Spread a thin layer of sauce on bottom of glass dish. Cut the eggplant in very, very thin slices lengthwise, not unlike lasagna noodles. Arrange some slices on bottom of dish on top of sauce. Spread 1/2 the ricotta mixture over the eggplant slices, then distribute 1/2 of the spinach on top of that. Drizzle some sauce over this, spread gently with spoon. Repeat this process, using other half of ricotta mixture and spinach. Place one more layer of eggplant slices on top of this. Top with the last of the sauce. Sprinkle some shredded cheese and parm on top. Bake in oven for about 40-50 minutes, until cheese on top is melted and bubbly.
1 bag grown up (not baby) spinach (find in salad section of market), chopped
1 large purple eggplant (at least a lb), peeled (try not to lose any fingers)
1 jar of spaghetti sauce, tomato and basil or whatever the heck you fancy
1 16-oz container part skim ricotta (Supreme brand if you come to RI! Woo hoo!)
1 cup of shredded mozz/Italian blend cheese, plus extra for sprinkling
Some parm
1 egg, beaten
Olive oil
Spices like garlic powder, pepper, basil snipped from the garden, etc.
Preaheat oven to 375 at some point. Spray a 9x13 glass baking dish with our good friend Pam. Saute chopped spinach in a pan for a short amount of time, you can add a bit of fresh basil or some pepper if the mood strikes you. Mix beaten egg, container of ricotta, 1 C of the shredded cheese, some parm (whatever looks good), some snipped basil, garlic powder, pepper...you know. Mix up and set aside. Spread a thin layer of sauce on bottom of glass dish. Cut the eggplant in very, very thin slices lengthwise, not unlike lasagna noodles. Arrange some slices on bottom of dish on top of sauce. Spread 1/2 the ricotta mixture over the eggplant slices, then distribute 1/2 of the spinach on top of that. Drizzle some sauce over this, spread gently with spoon. Repeat this process, using other half of ricotta mixture and spinach. Place one more layer of eggplant slices on top of this. Top with the last of the sauce. Sprinkle some shredded cheese and parm on top. Bake in oven for about 40-50 minutes, until cheese on top is melted and bubbly.
Easy eggplant mini-pizzas
Yesterday I was thinking, "what to do with the leftover chicken? I really want to make chicken pizzas, but...I don't feel like dealing with the dough." Then I remembered I had an eggplant! And so I decided to try this recipe. It worked out pretty well and is yummy.
1 large purple eggplant
pizza toppings and cheese of your choice
cheese(s) of your choice
pizza sauce
olive oil
salt, pepper, and garlic powder
Cut the eggplant into 1/2" thick round slices. Brush each side lightly with olive oil. Season with salt, pepper, and garlic powder if you would like. Grill eggplant slices on the grill, turning once, until they are slightly soft (if you usually cook eggplant you know what I'm sayin'.) I'm thinking you could also saute the slices in a pan as well if you don't have a grill or don't wish to grill them. Take slices off grill, bring indoors. Heat oven to 350. Arrange eggplant slices on a plate, pyrex dish, or cookie sheet/pizza pan. Top each slice with sauce and desired toppings. Place dish in oven and bake until cheese melts.
I was going to do the oven part on the grill as well, but I was really afraid that the eggplant slices would burn on the bottoms, so that's why I put them in the oven.
Really quite good, and vegetarian if you aren't putting the chicken on top like I did :). I'm thinking kids might like these...the individual "pizzas" are cute sized, they reminded me of the English Muffin pizzas I would make as a kid.
1 large purple eggplant
pizza toppings and cheese of your choice
cheese(s) of your choice
pizza sauce
olive oil
salt, pepper, and garlic powder
Cut the eggplant into 1/2" thick round slices. Brush each side lightly with olive oil. Season with salt, pepper, and garlic powder if you would like. Grill eggplant slices on the grill, turning once, until they are slightly soft (if you usually cook eggplant you know what I'm sayin'.) I'm thinking you could also saute the slices in a pan as well if you don't have a grill or don't wish to grill them. Take slices off grill, bring indoors. Heat oven to 350. Arrange eggplant slices on a plate, pyrex dish, or cookie sheet/pizza pan. Top each slice with sauce and desired toppings. Place dish in oven and bake until cheese melts.
I was going to do the oven part on the grill as well, but I was really afraid that the eggplant slices would burn on the bottoms, so that's why I put them in the oven.
Really quite good, and vegetarian if you aren't putting the chicken on top like I did :). I'm thinking kids might like these...the individual "pizzas" are cute sized, they reminded me of the English Muffin pizzas I would make as a kid.
Saturday, July 21, 2007
Raspberry Wheat Germ Buttermilk Pancakes
Healthy! And yummy. I divide the batter in half and do raspberry in one bowl and blueberry in another because my kids are engaged in a Berry War.
2 beaten eggs
1/4 c oil
2 c buttermilk
2 tsp baking soda
1/2 c wheat germ
1/2 tsp salt
1.5 c whole wheat flour
however many raspberries look like the right amount (sorry)
1. Mix eggs, oil, buttermilk.
2. Stir in baking soda, wheat germ, salt, and flour. Mix until smooth. Add berries.
3. On a lightly oiled griddle or skillet (we use the griddle, Rachel uses a skillet..pff) heated to med-high, pour about 1/4 cup of batter into ...circley type deals. Brown until bubble appear on top, flip and brown the other side. Like you do with pancakes.
2 beaten eggs
1/4 c oil
2 c buttermilk
2 tsp baking soda
1/2 c wheat germ
1/2 tsp salt
1.5 c whole wheat flour
however many raspberries look like the right amount (sorry)
1. Mix eggs, oil, buttermilk.
2. Stir in baking soda, wheat germ, salt, and flour. Mix until smooth. Add berries.
3. On a lightly oiled griddle or skillet (we use the griddle, Rachel uses a skillet..pff) heated to med-high, pour about 1/4 cup of batter into ...circley type deals. Brown until bubble appear on top, flip and brown the other side. Like you do with pancakes.
Friday, July 20, 2007
Honey Rubbed Dijon Charred Salmon
There is a long story about exactly why I was called from my home to grill salmon for my mother, but I can't repeat it without my head exploding.
Salmon steaks
dijon mustard
honey
garlic powder
Preheat grill
1. Rub garlic powder onto top side of salmon (both sides, if salmon is already scaled). Spread dijon mustard over salmon and honey over the dijon mustard and rub the salmon down.
2. Place salmon on hot grill, skin side down. After a few minutes, turn it - the skin will peel off easily. Feed it to your mother's cat.
3. Use a brush to repeat the garlic-mustard-honey process on the now skinless side of the salmon.
4. Grill, turning occasionally, until the inside is pale and flaky, and the outside is slightly charred. This happens quickly, so don't walk away from the grill! Ten minutes on each side should probably do it. (I turned it on high when it was cooked through and scorched it for two or three minutes to char it.)
This doesn't take long. My father has historically hated salmon (part of the reason, in fact, that I had to go cook it myself), but while he was standing guard over his brats, he said, "Wow, that smells... really good!" He broke off a piece, popped it in his mouth, and said, "Wow that... tastes... really good!" He said it didn't taste as strongly of fish as salmon usually does, I expect because the honey mellowed the flavor and made it seem milder.
I call this victory. And it did smell good. And Hemingway enjoyed her treat, too. And no, I don't know why the female cat is called Hemingway.
Salmon steaks
dijon mustard
honey
garlic powder
Preheat grill
1. Rub garlic powder onto top side of salmon (both sides, if salmon is already scaled). Spread dijon mustard over salmon and honey over the dijon mustard and rub the salmon down.
2. Place salmon on hot grill, skin side down. After a few minutes, turn it - the skin will peel off easily. Feed it to your mother's cat.
3. Use a brush to repeat the garlic-mustard-honey process on the now skinless side of the salmon.
4. Grill, turning occasionally, until the inside is pale and flaky, and the outside is slightly charred. This happens quickly, so don't walk away from the grill! Ten minutes on each side should probably do it. (I turned it on high when it was cooked through and scorched it for two or three minutes to char it.)
This doesn't take long. My father has historically hated salmon (part of the reason, in fact, that I had to go cook it myself), but while he was standing guard over his brats, he said, "Wow, that smells... really good!" He broke off a piece, popped it in his mouth, and said, "Wow that... tastes... really good!" He said it didn't taste as strongly of fish as salmon usually does, I expect because the honey mellowed the flavor and made it seem milder.
I call this victory. And it did smell good. And Hemingway enjoyed her treat, too. And no, I don't know why the female cat is called Hemingway.
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