Friday, October 17, 2014

Mini Cherry Cheesecakes

Mini Cheesecakes are ready to party.


Mini Cherry Cheesecakes
from Just a Matter of Thyme

1. Divide 16 foil cupcake liners among 2 muffin tins.  Place a vanilla wafer cookie in the bottom of each liner.

2. Blend 16 ounces softened cream cheese and 3/4 cup sugar together in a large bowl.  Add
2 room-temperature eggs, 1 Tablespoon lemon juice, and 1 teaspoon vanilla, and beat until smooth.
Divide mixture evenly among the cupcake liners.

3. Bake, 1 tin at a time, at 350°F for 15 to 18 minutes, until just set, rotating tin half-way through baking time. Cool in tin on a wire rack.  Top each cheesecake with cherry pie filling and store in the refrigerator.


Tuesday, October 7, 2014

Pecan Pumpkin Pie Fudge

You'll need a candy thermometer for this recipe.


Pecan Pumpkin Pie Fudge
from Land O Lakes Recipe Collection: Holiday Cookies 2011

1. Line an 8-inch square pan with aluminum foil, extending foil over edges.  Lightly butter foil.

2. Combine 1 cup sugar, 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter, 1/2 cup half-and-half,
1/2 cup canned pumpkin, and 1-1/2 teaspoons pumpkin pie spice in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar is dissolved (5 to 7 minutes).

3. Reduce heat to low.  Cook, stirring occasionally, until mixture reaches 234°F (soft ball stage) on a candy thermometer.  Remove from heat.

4. Stir in 2 cups miniature marshmallows, 1 12-ounce package white baking chips, and 1 teaspoon vanilla, until mixture is smooth; stir in 1/2 cup chopped toasted pecans.  Pour into prepared pan and cool completely.

5. Remove fudge from pan using foil ends; cut into 1-inch squares.  Store in a sealed container in the refrigerator for up to 3 weeks.

Wednesday, October 1, 2014

Oven Roasted Side of Salmon

An oldie but goodie from my first blog.


Oven Roasted Side of Salmon


1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Melt 4 Tablespoons unsalted butter in a small saucepan over medium-high heat. Add 1 minced shallot and 1/4 teaspoon salt, and cook until softened, about 1 minute. Off the heat, stir in 1 Tablespoon minced fresh dill.



2. Fold a sheet of heavy-duty foil so that it is 1-inch wider and 1-foot longer than a 3 to 4 pound side of salmon (I buy mine at Costco). Lay the foil diagonally across a rimmed baking sheet and spray the foil with vegetable oil spray. Pat the salmon dry with paper towels, then season with salt and pepper. Lay the salmon skin-side down on the foil. Brush with the dill butter, then lay thin lemon slices over the fish.



3. Roast until all but the very center of the fish has turned from translucent to opaque, 12 to 17 minutes.


variation:

Chili-Lime Roasted Salmon



Cook 2 teaspoons chili powder, 1 minced garlic clove and 1/4 teaspoon cayenne pepper with the shallot in step 1. Substitute 1 tablespoon minced fresh cilantro for the dill. Substitute lime slices for the lemon.


Saturday, September 20, 2014

Crock Pot Chicken Cacciatore Pasta Sauce


I served this with Zoodles (zucchini noodles) that I made on the smallest setting of my Paderno Spiral Vegetable Slicer.


Slow Cooker Chicken Cacciatore Pasta Sauce
(from the ATK Slow Cooker Revolution Volume 2 "Chicken Cacciatore Sauce" pg 191

1. Microwave 8 ounces sliced white mushrooms, 1 cup chopped onion, 2 Tablespoons tomato paste,
1 Tablespoon olive oil, 1 Tablespoon minced garlic, and 1/2 teaspoon herbes de Provence in bowl, stirring occasionally, until vegetables are softened, about 5 minutes.  Drain vegetable mixture and transfer to slow cooker.

2. Stir 1 28-ounce can tomato puree, 1/4 ounce dried porcini mushrooms (rinsed and minced)
1 teaspoon salt, and 1/2 teaspoon pepper into slow cooker.  Season 1 1/2 pounds boneless, skinless chicken thighs with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 
4 to 5 hours on low.

3. Let sauce settle for 5 minutes, then use a large spoon to skim excess fat from surface.  Break chicken into 1-inch pieces with tongs. Before serving with pasta or Zoodles, stir in 1/4 cup chopped fresh parsley and season with salt and pepper to taste.

The Paderno Spiral Vegetable Slicer




Monday, November 12, 2012

Tall Glass o' Milk Brownies

This is my favorite brownie recipe.  Not a lot of extras, just chocolaty goodness through and through.  Best served with a nice, cold glass of milk.
 
 


Tall Glass o' Milk Brownies
(from The America's Test Kitchen Family Baking Book "Classic Brownies")

1.  Adjust an oven rack to the middle position and heat the oven to 325 degrees.  Line a 13 by 9-inch baking pan with foil and grease the foil.  Whisk 1 1/4 cups (5 ounces) cake flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt together in a medium bowl.

2.  Melt 6 ounces unsweetened chocolate with 12 Tablespoons (1 1/2 sticks) unsalted butter in the microwave, stirring often, 1 to 3 minutes.  Transfer the chocolate mixture to a large bowl and let it cool slightly.  Gradually whisk in 2 1/4 cups (15 3/4 ounces) sugar, followed by 4 room-temperature
eggs, mixed in one at a time, until combined.  Whisk in 1 Tablespoon vanilla.  Fold in the flour mixture, in 3 additions, with a rubber spatula until just incorporated.  Gently mix in 1 cup semi-sweet
chocolate chips.

3.  Scrape the batter into the prepared pan, and smooth the top.  Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking.

4.  Let the brownie cool completely in the pan, set on a wire rack.  about 2 hours.  Remove the brownies from the pan using the foil, cut into squares, and serve.

I use Hershey's Unsweetened Chocolate Baking Bar and Trader Joe's Semi-Sweet Chocolate Chips.




Sunday, November 11, 2012

A Couple of Fall Recipes

I'm moving these fall-favorite recipes over from my old blog.  The salad dressing is great for Christmas, too.

Lowfat Cranberry-Balsamic Dressing
(from the America's Test Kitchen Family Cookbook)

2 cups cranberry juice (I use Ocean Spray)
3 Tbs balsamic vinegar
2 Tbs extra-virgin olive oil
1 Tbs minced shallot
1 tea minced fresh thyme or 1/2 tea dried
1/2 garlic clove, minced
1/2 tea salt
1/2 tea pepper

1. Simmer the cranberry juice in a small saucepan over medium heat until slightly thickened and reduced to 2/3 cup, about 30 minutes. Transfer to a small bowl and refrigerate until cool, about 15 minutes.

2. Shake the chilled, thickened juice with the remaining ingredients in a jar with a tight-fitting lid until combined. The dressing can be refrigerated for up to 4 days; bring to room temperature, then shake vigorously to recombine before using.


For my salad, I put in red-leaf and butter lettuces, thinly sliced red onion, dried cranberries, crumbled goat cheese (chevre), sweet and spicy pecans (from Trader Joes),  and croutons.  You could add apples or pears, as well.





Corn Muffins
(from the America's Test Kitchen Family Baking Book)

 
2 cups (10 oz) all-purpose flour
1 cup (5 oz) yellow cornmeal (preferably stone-ground, medium grind)
1 1/2 tea baking powder
1 tea baking soda
1/2 tea salt
3/4 cup sour cream
3/4 cup sugar
1/2 cup whole milk
8 Tbs (1 stick) unsalted butter, melted and cooled
2 large eggs

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.

2. Whick the flour, cornmeal, baking powder, baking soda and salt together in a large bowl. In a medium bowl, whick the sour cream, sugar, milk, melted butter and eggs together until smooth. Gently, fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).

3. Using a greased 1/3-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan half-way through baking.

4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.







Thursday, November 8, 2012

Lavender Baby Set

 
I made a cardigan and hat set for my friend's little girl:
 
 
Raglan Cardigan from the book, 60 quick Baby Knits.
(errata available here)
(ravelry notes here)

 
I found the perfect purple button at Joann Fabrics.

 
Baby Earflap Hat from Allicrafts
(Heart applique from Skip to my Lou)
(ravelry notes here)
 
 
Li'l Cutie!