bounty chocolate: August 2013

BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!

1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi. Pour in a scant 1/2c. batter and swirl around the pan to make an even layer. Cook until browned and then flip to cook other side.

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk. Season with salt and pepper. Sprinkle bacon and cheese in the bottom of each cup. Divide the eggs evenly among the 6 cups. Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy. Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

Beef and broccolini stir fry for a trauma-free husband

After my husband got back from China I stopped making Asian food for quite a while – it already was something I cooked very seldom and from that it went to non-existing in our house.

Weeks ago I made an adapted version of Nigel Slater’s caramelized pork ribs for Joao and since he enjoyed them I thought that the Chinese food trauma was a thing of the past – that was when I reached for John

RED VELVET CHEESECAKE!!!!

RED VELVET CAKE:
2 1/2 cups flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs,
1 1/2 cups vegetable oil
1 cup buttermilk
red food coloring gel, add till right shade of red
2 teaspoons vanilla
2 teaspoons white vinegar
Preheat oven to 350 degrees
Grease and line two 9-inch round metal baking pans with parchment and grease again.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Beat until blended well. Divide into the pans and bake approx 30 minutes. Cool and then flip out. Freeze until ready to use.

CHEESECAKE:
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED A 9-INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla
Beat all in an electric mixer until well combined.

Assembly:
I wanted the red velvet layers thin, so I sliced each one in half. Use the cut parts to crumble and attach to the sides of the cake after frosting is on! Or, keep the layers thick if you prefer! Place one red velvet layer on a plate. Top with cheesecake layer. Place next red velvet on top. Frost entire cake and apply cake crumbs to sides. Chill and slice!

CHOCOLATE DIPPED CHEESECAKE BITES!!!

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.

Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES AT 350. MINE TOOK 75MINS. COOL AND THEN FREEZE FOR HOURS OR OVERNIGHT.

SLICE UP CHEESECAKE AND CUT INTO SQUARE SHAPES. MELT HERSHEY BARS OR DARK CHOCOLATE CHIPS AND DIP FROZEN CHEESECAKE BITES.....REFREEZE UNTIL SERVING TIME!

QUINOA "FRIED RICE" & CHICKEN SAUSAGE

INGREDIENTS:
QUINOA, COOKED ACCORDING TO PACKAGE DIRECTIONS (I USED 2 CUPS WATER/1 CUP QUINOA)
1-2 T. OIL FOR FRYING
1 PACKAGE CHICKEN SAUSAGES
4 EGGS
1 ONION
3 PEPPERS (I USED 1 YELLOW AND 2 ORANGE)
TAMARI SAUCE
CHOPPED SCALLIONS

1. BROIL CHICKEN SAUSAGES FOR 10 MINUTES ON EACH SIDE. COOL A BIT AND SLICE.

2. COOK QUINOA ACCORDING TO PACKAGE DIRECTIONS.

3. HEAT OIL IN PAN AND COOK 1 SLICED ONION AND 3 SLICED PEPPERS (COMBO ORANGE/YELLOW)

4. PUSH ONIONS AND PEPPERS TO THE PAN EDGES AND CRACK 4 EGGS IN THE MIDDLE OF THE PAN. SCRAMBLE THEM.

5. ADD QUINOA TO THE PAN AND LOTS OF TAMARI SAUCE TO COAT.

6. PLACE THE SAUSAGE SLICES ON TOP OF THE QUINOA FRIED "RICE", SPRINKLE THE SCALLIONS ON TOP AND SERVE!

STRAWBERRY SHORTCAKE NOSTALGIA

Do you remember these shortcakes sold in the food stores? My mom had my kids make these the other night and they loved them! Great memories! xoxo

CHICKEN & MUSHROOMS IN AN ASIAGO CREAM SAUCE TOPPED WITH BACON & MARCONA ALMONDS! AHHHHHH-MAZING!

This dinner is nothing short of spectacular. Certainly something you would be served in a gourmet recipe. Go ahead and try this and "WOW" your family tonight!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
3 springs fresh thyme
1 cup white wine
1/2 cup flour or Cup4Cup gluten free flour
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
4 slices bacon, cooked and chopped
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet along with the fresh thyme (pulled off the stem). Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.

Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle bacon and almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

Apple, raspberry and pecan muffin cake + "The Great Australian Bake Off"

After the disappointment with American version of “The Great British Bake Off” I wasn’t sure I would watch “The Great Australian Bake Off”, but when I read that Dan Lepard would be one of the judges I immediately changed my mind: I’m a huge fan of his amazing recipes, each and every one of them I have tried so far turned out delicious. The other judge is Kerry Vincent and the woman is merciless

KILLER CHOCOLATE CHIP COOKIES!

WHEN I DON'T WANT TO WAIT 24 HOURS FOR A NY TIMES COOKIE (MY MOST FAVE!) THEN THESE ARE MY GO TO COOKIES! OTHERWISE KNOWN AS KILLER CHOCOLATE CHIPS!

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg
1 egg yolk
1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time but not necessary!!!
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Press a few more chips into the hot cookies and let cool completely on sheets.

JERK SPICED CHICKEN STUFFED WITH SPINACH & MOZZARELLA

This is where I bought my jerk seasoning...at Chelsea Market, NYC! How cool is this spread!!!!!!!!!

Ingredients:

4 chicken cutlets
3 cups spinach
1 cup mozzarella cheese, shredded
avocado or olive oil
jerk seasoning
salt
panko crumbs (just enough to sprinkle on each chicken roll)

Directions:

1. Steam 3 cups spinach, drain very well and chop.
2. Combine spinach with 1 cup shredded mozzarella

3. Pound 4 chicken cutlets thin.
4. Divide spinach/cheese mix and place on top of each cutlet.
5. Roll up the cutlets and insert toothpicks to help prevent the filling from leaking out. (Expect a bit to still come out when baking.)
6. Drizzle cutlets with avocado or olive oil and heavily sprinkle on jerk seasoning and a few panko breadcrumbs.
7. Bake on a nonstick foil lined baking sheet (with sides) at 350 for appox 40 minutes or unti the chicken is cooked through.

DON'T FAINT! CHOCOLATE DIPPED CHEESECAKE SLICES ON STICKS!!!!!

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS!
CHEESECAKE:
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

ONCE CHILLED, CUT A SLICE, INSERT A POPSICLE STICK AND FREEZE FOR 30-60 MINUTES. MELT CHOCOLATE CHIPS OF YOUR CHOICE AND DIP THE CHEESECAKE. ADD TOPPINGS WHILE WET AND RETURN TO THE FREEZER TO SET. ONCE FROZEN, ADD A WHITE CHOCOLATE DRIZZLE IF DESIRED AND ENJOY!

FYI-10 OUNCES OF CHIPS COVERED 4 SLICES FOR ME. (1/2 THE CAKE)

Nib praliné brownies + a new band (at least new to me)

Days ago, while looking for good haircuts for fine hair (something that would make me look like I have tons of hair, which unfortunately is not true) I ended up on this lovely website and watching one of the videos I was introduced to “Foster the People” – I got hooked and can’t stop listening to their songs, especially “Helena Beat” and “I Would Do Anything For You”. Such a nice discovery.

BETTER THAN A BAKERY - SPRINKLE COOKIES

RECIPE....
Beat:
1 1/3c. soft butter
1 1/2c. sugar

Add:
2 eggs
1 tsp vanilla

Add:
3 3/4c. flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 and line cookie sheet with parchment paper. Roll dough into golf ball size balls (I like to use a regular size ice cream scoop which yields about 3 1/2 ounces dough per cookie but for Super Sized I have also used 7 ounces of dough per cookie-ginormous!!!!!!!) Flatten out each ball of dough and dip tops in sprinkles. Bake 15-18 mins!!! Cookies will spread. Only bottoms should be lightly browned. Let cool.

FOR THE FUDGY BROWNIE LOVERS

Brownies:
3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

In the microwave, melt butter and chocolate. Let cool a bit.
Beat in a mixer the eggs and sugar for 4 minutes on high. Add vanilla and salt.
Slowly add in the chocolate/butter mixture.
Fold in the flour.
Bake in an 8x8 pan lined with parchment or nonstick foil for about 30 minutes at 350. Let cool.

adapted from Baking at Home

Vanilla cookie buttons with strawberry icing and being tricked by my memory

I don’t know about you, but sometimes my mind plays tricks on me and I just can’t trust my memory. I was listening to “Never” the other day when my husband asked whose song that was. I told him it was Heart’s and said “remember that band from the 80s formed exclusively by girls?”, but he had no recollection of it. Then I decided to show him the music video, and there was a man playing the drums

BLACK FOREST TRIFLE

This recipe was inspired by my friend Kelly, a Pampered Chef Consultant. You can check her out here!

There are 3 parts to this trifle:

My Yummy Brownies-recipe below

Three 21-ounce cans of cherry pie filling

Fresh whipped cream-recipe below

Then you just layer them in a pattern: brownies, whipped cream, cherries, etc.

Brownies:

4 eggs
1 1/4 cups Hershey's unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla

1 cup (2 sticks) butter
2 1/4 cups sugar

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick. You should find moist crumbs. Cool and cut. Top with some cool whip and a cherry!

Whipped Cream:

Beat 3 cups heavy cream and 1 cup powdered sugar until thick!