Has anyone tried this whoopie pie recipe from Cook's Country?
Yes, I have tried it several times. It is a very good recipe. The cakes are soft but not crumbly and the filling is really creamy and delicious. Martha also has another whoppi pie recipe on her site from some caterers who were on her show. They are from Maine so they are probably pretty authentic, but you can't go wrong with Cook' Country. Enjoy :)
White Chocolate–Cranberry Bark
Chocolate and moisture are not good together. It will seize the chocolate, which is why dry ingredients only should be used (ie., not fresh berriesp, only dried). You will have much better results if you use dried cranberries.
Apr 01, 2010
Peanut Butter & Jelly Chocolate Truffles
Wow, these look delicious! I love PB&J so this is a must try-I will have to get the book. Looks like you are doing this correctly but if you had a truffle mold you would just need to coat the mold and then cut your pieces into smaller parts. Square truffles look like they would work much better than round for this (round are better for ganache.
All in all, well done...now I am hungry.
just curious, how do you temper your chocolate?
Help, two large zucchini's. Recipe ideas?
Here's another one I have used and it is really good. Kind of like a quiche, but not eggy. This recipe is one of those 'impossible pies' from Bisquick because it forms its own crust. It's a snap to put together. You could add herbs, different cheeses... whatever you like.
2 cups zucchini, unpeeled and sliced thinly into half-moon slices
1 small onion, chopped
1 medium tomato, seeded and chopped
2 large eggs, beaten
1/2 cup biscuit mix
1/4 cup freshly grated Parmesan cheese
Couple tablespoons of fresh chopped parsley
Salt & freshly gound pepper to taste
Prehat oven to 350°
Mix everything together in the above order. Pour mixture into a 9-inch buttered pie pan (I use a Pyrex pan) and bake 30 - 40 minutes until slightly brown. Serve warm.
Help, two large zucchini's. Recipe ideas?
You could make the terrific zucchini pancakes that I make regularly. It is a snap to grate the zucchini using the shredding blade of a food processor, but it also does not take too much time to grate it using a box grater.
here is the recipe http://sevenspoons.net/2005/05/ode-to...
also, if you want a really amazing chocolate zuchinni cake recipe. this one is terrific and you cannot detect the zucchini at all but you may see the green flecks so I usually do tell people what they are eating. It just makes it incredibly moist. People go nuts for this one.
This is a moist delicious quick bread that can be baked in a loaf pan or 9 x 9 brownie pan. It keeps really well in the fridge for at least a week if it lasts that long...ENJOY!
• 1/2 c butter or margarine, softened
• 1/2 c vegetable oil
• 1-1/3 c sugar
• 2 eggs
• 2 c grated zucchini (fresh or frozen, but defrost before using)
• 1/2 c sour milk (1/2 c milk & 1/2 tsp white vinegar) or plain yogurt
• 1 tsp vanilla (I use orange extract, orange oil or grated zest
)• 2-1/2 c flour
• 5 T unsweetened cocoa-I added and additional tablespoon of chocolate for a really deep chocolate flavor
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 c mini chocolate chips
• 3/4 c finely chopped walnuts
• 3/4 c brown sugar
Combine the first 12 ingredients and pour into a greased and floured 9~13 pan.
Sprinkle with a topping of (3/4 cup each or more to taste) mini chocolate chips, brown sugar, and chopped walnuts.
Bake at 350 degrees for 40-45 minutes.
Notes: yogurt can be substituted for the sour milk/viegar combination. If bread is being baked in a load pan than mix some additional streusel throughout the batter.
Fresh or unsweetened coconut would be a nice addition to this bread Or you could put a sweetened glaze on top and mix or swirl the streusel within the batter. Also, I added 1 tablespoon of orange rind (grated) or you could use pure orange oil extract instead and added 1 tablespoon of cinnamon.
Easter Bread- What's Your Type?
I am Armenian and have been making a traditional Easter bread called Choereg. It is very similar in taste and texture to the Greek bread Tsourecki which is a braided bread with a red egg (I have just gotten really good at the braiding of the dough, but haven't attempted adding in the hard boiled and dyed egg-just didn't want to mess with the perfection I have achieved just yet :) The bread uses some special spices that you can only get in an Armenian/Greek grocery. It is called Mahleb or Mahlepi and adds a very distinct taste to this really rich-almost challah like bread. It is really a must for the Easter holiday, but is delicous all year long to have with coffee or tea. Freezes well too.
fancy dinner party - help with entree
Normalheights foodie just beat me to the punch. Paella is really delicious and elegant and looks like a ton of work. If you have a good fish monger or market to buy good fish, it can be put together in a snap. Make sure to get a good chorizo (dry spanish sausage) because it gives so much flavor to the dish. I make this every year for Mother's day. I use my Le Crueset dutch oven and it comes out perfectly every single time.
Any good carrot cake recipes?
Here's the only carrot cake recipe you will ever need. People have hunted me down for the recipe because they loved it so much. The frosting is "to die for. Enjoy!
Simple Carrot Cake with Cream Cheese Frosting
Ifyou like nuts in your cake, stir 1 1/2 cups toasted chopped pecans orwalnuts into the batter along with the carrots. Raisins are also a goodaddition; 1 cup can be added along with the carrots. If you add bothnuts and raisins, the cake will need an additional 10 to 12 minutes inthe oven.
Makes one 13 by 9-inch cake
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar packed
4 large eggs
1 1/2 cups vegetable oil or safflower, or canola oil
Cream Cheese Frosting
8 ounces cream cheese softerend but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)
1. For the cake: Adjust oven rack to middle position; heat ovento 350 degrees. Spray 13 by 9-inch baking pan with nonstick cookingspray. Line bottom of pan with parchment and spray parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In food processor fitted with large shredding disk, shred carrots(you should have about 3 cups); transfer carrots to bowl and set aside.Wipe out food processor workbowl and fit with metal blade. Processgranulated and brown sugars and eggs until frothy and thoroughlycombined, about 20 seconds. With machine running, add oil through feedtube in steady stream. Process until mixture is light in color and wellemulsified, about 20 seconds longer. Scrape mixture into medium bowl.Stir in carrots and dry ingredients until incorporated and no streaksof flour remain. Pour into prepared pan and bake until toothpick orskewer inserted into center of cake comes out clean, 35 to 40 minutes,rotating pan halfway through baking time. Cool cake to room temperaturein pan on wire rack, about 2 hours.
4. For the frosting: When cake is cool, process cream cheese,butter, sour cream, and vanilla in clean food processor workbowl untilcombined, about 5 seconds, scraping down bowl with rubber spatula asneeded. Add confectioners' sugar and process until smooth, about 10seconds.
5. Run paring knife around edge of cake to loosen from pan. Invertcake onto wire rack, peel off parchment, then invert again onto servingplatter. Using icing spatula, spread frosting evenly over surface ofcake. Cut into squares and serve. (Cover leftovers and refrigerate forup to 3 days.)