Showing posts with label usa tradition. Show all posts
Showing posts with label usa tradition. Show all posts
Monday, March 17, 2014
Best Frosting that will get you hugs
Ingredients
- 5 Tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup butter (2 sticks), room temperature (see note)
- 1 cup granulated white sugar (not powdered sugar)
Instructions
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It took me around 5 minutes. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping. Best served the same day.
Notes
Note: Your butter must be room temperature for this to work. Don't microwave it to get it soft. Bring it to room temperature on the counter.
Oatmeal Cookie Dough Smoothie
The recipe I’m sharing with you today is right in every possible way, with each ingredient coming together to create a cold, creamy, thick smoothie that’s oh-so-satisfying. As an added bonus, it tastes like oatmeal cookie dough, and you can never go wrong with oatmeal cookie dough. This recipe has actually been up on Spoons for a little while now, but I only mentioned it in passing so I figured it was high time to give it a little more attention…
A thick and creamy smoothie that's reminiscent of a comforting oatmeal cookie
Serves 1
Total Time 5 min
Ingredients
- 1 small frozen banana
- 1/4 cup raw oats
- 1 tsp. chia seeds (optional)
- 1/2 - 1 scoop vanilla protein powder
- 1/2 tsp. cinnamon
- 1 tsp. vanilla flavor
- 1 Tbsp. almond butter (or any nut butter)
- 1/2 cup vanilla almond milk (regular milk works fine too)
Instructions
- Place all ingredients into any standard blender and blend until smooth.
Basil Pesto
Basil pesto can be used as an accompaniment to many roast dishes but it also tastes delicious stirred through a big bowl of pasta.
Ingredients:
Instructions:
Notes:
To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze. To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.
Ingredients:
- 45g (1/4 cup) pine nuts
- 1 1/2 cups fresh basil leaves
- 2 small garlic cloves, halved
- 60g (3/4 cup) shredded parmesan
- 5 tablespoons olive oil
Instructions:
- Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
- Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
Notes:
To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze. To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.
The Best Pineapple Upside-Down Cake
INGREDIENTS:
1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract
DIRECTIONS:
- Preheat oven to 350F.
- In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
- Pour the butter into a 9-inch cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased.
- Evenly sprinkle the brown sugar over the butter.
- Add 1 whole pineapple slice to the center of the pan.
- Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.
- Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay.
- Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
- Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
- In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
- Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.
- Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days.
RAW DOUBLE LAYER CHOCOLATE FUDGE WITH CACAO NIBS
Ingredients
For the fudge base:
- 2 cups/ 224g raw organic cashews
- 2 cups/ 240g unsweetened organic shredded coconut
- 240g (about10 large) very soft medjool dates, pitted
- 1 cup/ 100g raw organic cacao powder
- ½ cup/ 120ml organic maple syrup
- Pinch of fine sea salt
For the ganache:
- 1/2 cup/120ml organic maple syrup
- 1/4 cup/60g extra virgin unrefined coconut oil
- 1/2 cup/50g raw organic cacao powder
- Pinch of fine sea salt
- ¼ cup/30g of raw cacao nibs for topping
Instructions
Make the fudge base:
- Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
- Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
- Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
- Press firmly into a parchment lined square or rectangular pan or mold.
- Place in fridge while making the ganache topping.
Make the ganache topping:
- In the food processor, blend together maple syrup and coconut oil until well combined.
- Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
- Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.
- Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.
Notes
Raw, Gluten Free, Grain Free
Low Carb Tortillas
Ingredients
- 1/4 cup plus 2 tablespoons water
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons of coconut flour
- 2 tablespoons of almond flour
- ½ tablespoon of ground flax seed
- ¼ teaspoon baking powder
Instructions
- In a bowl whisk together water, eggs, and olive oil.
- In a separate bowl mix together coconut flour, almond flour, flax seed and baking powder.
- Mix the dry ingredients into the wet ingredients. Whisking as you pour so clumps don’t form.
- In a medium to large frying pan heat several tablespoons of olive oil over medium high heat. When the oil is hot pour 1/4 cup of batter in the pan, tilting the pan so the batter spreads thinly.
- Cook the batter for about 2 minutes or until it is slightly “toasted” looking. Flip the tortilla and fry for 2 more minutes.
BREAKFAST BRAID
Yield: 2-3
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:
1 container of reduced fat crescent roll dough, rolled into a ball
Cooking spray
3-4 slices of bacon, cooked & crumbled
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Cayenne pepper, to taste
2-3 tbsp Sharp cheddar cheese, shredded
1 tbsp green onion, sliced
DIRECTIONS:
Remove the crescent roll dough from the container and roll into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven.
Roll (or spread) the dough out on top of the silpat mat into a rectangle. Sprinkle some cheese, green onions, and bacon down the center of the dough. Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.
Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
Fluffy and Irresistible Tiramisu Frosting | Cupcake Project
Fluffy and Irresistible Tiramisu Frosting | Cupcake Projecthttp://pinterest.com/pin/121175046198396280/
Drunk gummy bears! ok, I don't drink, but this would be an easy thing to serve at get-togethers... Way easier and less messy than Jello Shots
Drunk gummy bears! ok, I don't drink, but this would be an easy thing to serve at get-togethers... Way easier and less messy than Jello Shotshttp://pinterest.com/pin/47076758576598377/
40 Creative Food Hacks That Will Change The Way You Cook
40 Creative Food Hacks That Will Change The Way You Cookhttp://pinterest.com/pin/479422322804717078/
Easy Balsamic Roasted Brussels Sprouts
Ingredients
- 1 lb of brussels sprouts
- 2-3 Tbsp olive oil
- 2-3 Tbsp Balsamic vinegar
- Course kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- Clean and check brussels sprouts well, then cut in half length-wise.
- Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
- Sprinkle with salt and freshly ground pepper.
- Roast for 20-30 minutes until the brussels sprouts begin to caramelize.
- Cool, serve and enjoy!
Notes:
There are varying opinions as to whether brussels sprouts can be sufficiently cleaned and checked with regard to bug concerns. I know that many, therefore, do not eat fresh brussels sprouts. If you want to make this recipe with Bodek frozen brussels sprouts, I think your final product will be a very close approximation. I do recommend roasting them from frozen, rather than letting them defrost, to avoid sogginess. Check the cook time – they might not need as long. Try turning up the heat for the last two minutes to expedite the caramelization.
Frittata for Days
Ingredients
Instructions:
Procedure: Bacon
Procedure: The Rest of the Frittata
- 12 pasture raised eggs, whisked
- 5 strips pasture raised bacon (optional: feel free to omit or sub in another protein)
- 1 tablespoon coconut oil (I use Tropical Traditions)
- 1 medium onion, chopped
- 1 cup cherry or grape tomatoes, halved
- 1 cup button mushrooms, quartered
- 1 cup yellow, red or orange bell pepper, chopped
- 2 handfuls of spinach or mixed baby greens
- 3 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon unrefined, mineralized sea salt
- Ground pepper, to taste
- 3 ounces purified water
Instructions:
Procedure: Bacon
- Cook the bacon in the oven until just sliiiiiightly undercooked
- Take out of oven, slice length wise in half down the middle and cut width wise into 1/2 inch pieces
- Set aside.
Procedure: The Rest of the Frittata
- Pre-heat oven to 400 F (~ 200 C)
- Sprinkle unrefined salt and ground pepper into whisked eggs
- Set aside.
- Heat 1 tablespoon of coconut oil in a medium skillet
- Add in onions and cook ~ 10 minutes until translucent
- Mix in mushrooms, peppers, tomatoes and garlic, cumin and paprika, sauté another 8-10 minutes until veggies soften
- Coat a large oven safe skillet (I really like my Le Creuset Stoneware Baking Dish) with some coconut oil, ghee or butter
- Pour the cooked veggies, bacon and eggs into the skillet or bakeware dish
- Add in 2 handfuls of mixed baby greens or spinach and use a spatula to push the greens under the eggs
- Mix in 3 ounces of purified water
- Place pre-frittata in oven for 20-30 minutes or until cooked through (I’ve found this can vary greatly based on the oven)
- Enjoy the product of your labor for days to come!…Yum!
Baked Monte Cristo Sandwiches
INGREDIENTS
- 1 egg
- 1 tbsp. water
- All-purpose flour
- 1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 8 thin slices deli Black Forest ham
- 4 slices deli Swiss cheese (about 4 ounces)
- Confectioners' sugar
- Pure maple syrup
DIRECTIONS
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
- With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
- Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
- Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
Chevron Cake Roll
Preparation Time: 30 minutes
Total time: 45 minutes
Serves 6
Ingredients:
4 egg whites
4 egg yolks
70g fine sugar
10g sugar
6g vanilla sugar (or 1/2 tsp. vanilla extract)
70g flour
food color
Filling
1 and 1/2 cups white chocolate (chopped)
1 cup heavy whipping cream
3/4 cup fresh strawberries (quartered)
Instructions:
1. Place your printed chevrons pattern onto your cookie sheet, you can use butter to make it stick. Cover the paper with parchment or baking paper.
2. Beat egg whites and fine sugar together until you have firm peaks. Preheat the oven to 350F/180C.
3. Beat egg yolks, regular sugar and vanilla together in a separate bowl. Now fold the egg yolk mixture under the egg white mixture.
4. Now add the flour and gently fold it in. Take out about 1/3 of the dough and add some food color. I used red powder from the Asian Supermarket.
5. Using a piping bag with a rather flat tip (like Wilton #352) start tracing the pattern with your accent color, basically moving from tip to tip of the zig zags.
6. Bake this pattern for 2 minutes then remove, let cool for 3 minutes and spread the light dough on top. Bake another 11 minutes.
7. Remove the baking tray from the oven sprinkle the cake with sugar and place another piece for parchment paper on top, place a cutting board on top and then flip the tray over. Remove the tray and then gently remove the parchment paper from the pattern side.
8. Place yet another piece of parchment paper on the pattern and put another cutting board on top to flip it around again, so it is sitting on the pattern side.
9. Using the parchment paper underneath roll up the cake into a roll. It is best to do this while the cake is still warm.
10. Once the roll is completely cool make a filling of your choice from just a layer of jelly to some whipped white chocolate. I used whipped white chocolate and strawberries: let the chocolate melt in the cream you brought to a simmer and let the mixture cool down. Then beat until the mix reaches cream cheese like consistency and spread onto the cake roll, place strawberries on top and gently roll the cake into a roll.
Total time: 45 minutes
Serves 6
Ingredients:
4 egg whites
4 egg yolks
70g fine sugar
10g sugar
6g vanilla sugar (or 1/2 tsp. vanilla extract)
70g flour
food color
Filling
1 and 1/2 cups white chocolate (chopped)
1 cup heavy whipping cream
3/4 cup fresh strawberries (quartered)
Instructions:
1. Place your printed chevrons pattern onto your cookie sheet, you can use butter to make it stick. Cover the paper with parchment or baking paper.
2. Beat egg whites and fine sugar together until you have firm peaks. Preheat the oven to 350F/180C.
3. Beat egg yolks, regular sugar and vanilla together in a separate bowl. Now fold the egg yolk mixture under the egg white mixture.
4. Now add the flour and gently fold it in. Take out about 1/3 of the dough and add some food color. I used red powder from the Asian Supermarket.
5. Using a piping bag with a rather flat tip (like Wilton #352) start tracing the pattern with your accent color, basically moving from tip to tip of the zig zags.
6. Bake this pattern for 2 minutes then remove, let cool for 3 minutes and spread the light dough on top. Bake another 11 minutes.
7. Remove the baking tray from the oven sprinkle the cake with sugar and place another piece for parchment paper on top, place a cutting board on top and then flip the tray over. Remove the tray and then gently remove the parchment paper from the pattern side.
8. Place yet another piece of parchment paper on the pattern and put another cutting board on top to flip it around again, so it is sitting on the pattern side.
9. Using the parchment paper underneath roll up the cake into a roll. It is best to do this while the cake is still warm.
10. Once the roll is completely cool make a filling of your choice from just a layer of jelly to some whipped white chocolate. I used whipped white chocolate and strawberries: let the chocolate melt in the cream you brought to a simmer and let the mixture cool down. Then beat until the mix reaches cream cheese like consistency and spread onto the cake roll, place strawberries on top and gently roll the cake into a roll.
Apple Pie Caramel Apple
Ingredients
- 1 bag Kraft caramels
- 4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
- 1 bag white chocolate chips or white chocolate candy melts
- cinnamon sugar
Instructions
- Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
- In a medium saucepan, melt caramel according to package directions.
- Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
- Place on parchment or wax paper that has been sprayed with cooking spray.
- Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.
- Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
- Coat the apple with the chocolate.
- Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
- Cool completely in the fridge.
- Cut into slices and serve.
- These can be made up to one day ahead of time. Store in the refrigerator....Or wrap them in cellophane and give them to your friends.
Subscribe to:
Posts (Atom)
