Monday, January 31, 2011
1 pound of strawberries
your favorite cheesecake,slightly softened
Scoop about 1 tsp. of your favorite cheescake and stuff into the center of the berry.Squeeze together slightly.Place in the refrigerator for about 15 minutes.
**Save some cheesecake for tomorrow's idea!
Sunday, January 30, 2011
For the mousse recipe,see Mini Chocolate Mousse Cups on yesterday's blog.Now for the crepes:
1 tsp. vegetable oil
Mix all of the ingredients together to make a thin batter.Melt 1 tbsp. butter in a non-stick skillet.Place approximately 1/4 c. batter in th center of the pan and swirl to form a circle(it does not have to be perfect)!Cook over medium heat for about 1 minute,then turn over and cook for another 30 seconds.Repeat with all of the batter.This makes 12 crepes.
Now for the white chocolate sauce:
8 oz. of good quality white chocolate,chopped
Pour the cream into a saucepan and bring to a boil.Remove from the heat.Place the white chocolate in a stainless steel bowl and pour the hot cream over it.Cover the bowl(not touching the chocolate mixture),with plastic wrap and let sit 5 minutes.After the 5 minutes,whisk the mixture to make sure the chocolate is melted & smooth. Cover with wrap again and place the stainless steel bowl into a larger bowl filled with ice & cold water,and let sit for 15 minutes.Remove the plastic & stir in the vanilla.At this point,the sauce can be stored in the refrigerator for 2 days.
To assemble,place one crepe on a flat surface.Spoon the chocolate mousse down the center and roll up.The amount is up to you,but I usually use about 2-3 tbsps..it depends on the size of your crepes.On the serving dish ,spoon enough white chocolate sauce to cover the bottom of the plate.Place the filled crepe on top of the sauce.Sprinkle with a little powdered sugar,and garnish wotha strawberry or raspberries.Enjoy!!
**Crepes can be made ahead ,and frozen until needed.Just put a piece of parchment of wax paper between each crepe,and place in a freezer bag.
Saturday, January 29, 2011
3 oz. of unsweetened chocolate,finely chopped
I then placed the mousse into a decorating bag and piped it into the chocolate cups....if you do not have a decorating bag,just spoon the mousse into the cups.Keep refrigerated until ready to serve.
**If you have mousse leftover,save it!I have another idea for it that I will be sharing with you in a few days!
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Friday, January 28, 2011
2 sticks of very cold butter,cubed
1/2 tsp. salt
1/4 c. sugar
1/4 c. ice water
Now for the filling:
1/2 c. butter
1 tbsp. instant coffee
1 c. sugar
4(1oz.) squares of unsweetened chocolate,finely chopped
1 tsp. vanilla
1 tbsp. cinnamon
fresh whipped cream
In the bowl of your mixer,beat the eggs.Slowly add in the sugar.Add the vanilla and then the cooled chocolate mixture.NEVER add hot chocolate to the eggs..they will cook and we don't want scramble eggs.
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Thursday, January 27, 2011
2 medium zucchini,sliced
2-3 medium carrots,peeled & sliced
1/4 tsp. chili powder
1 15oz. can black beans(or navy beans),drained & rinsed
2 14oz. cans of diced tomatoes,zesty mild,green chili flavor
1 c. shredded cheddar or monterey jack cheese(more if you like)
8 flour tortillas
2 tbsp. olive oil
Bake at 350 degrees for approximately 20 minutes.Remove the foil and let bake an additional 10 minutes until the cheese is melted and golden.
***If you only have dried beans in your pantry,use 1/2 cup,and either soak them overnight,or simmer them for 1 hour prior to making the enchiladas.
Wednesday, January 26, 2011
muffin pan to make them a bit more festive.
1 c. mashed banana(2 bananas)
1/2c. unsalted butter,melted & slightly cooled
1-1/2 tsp. baking powder
1/4 tsp. salt
3/4c. chocolate chips
Mix together the bananas,egg,milk & butter.Mix together the flour,sugar,salt & baking powder.Gently stir the dry ingredients into the banana mixture.Do not overmix.Stir in the chips.Spoon into a prepared muffin pan.Bake at 350 degrees for 30 minutes or until golden brown.
Tuesday, January 25, 2011
3 sticks of unsalted butter,softened
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
Blend together the butter & sugar.Add the vanilla.Add the salt & flour.Roll out dough on a lightly floured surface,and cut into desired shapes with cookie cutter.I have obviously used hearts. Bake at 350 degrees for 7-9 minutes or until golden around the edges.Let cool.
Another decorating alternative is dipping the cookies in melting chocolate,or dipping a fork in melted chocolate and drizzling the chocolate onto the cookies.Then they can also be decorated with sprinkles if desired.
Yes,in case you are wondering,there are actually chocolate cookies in todays' picture as well.Stay tuned for that recipe this week!
Monday, January 24, 2011
2 sticks of unsalted butter,room temperature
1/2 c. sugar
1 c. brown sugar
1 tsp. vanilla
1/2 c. cocoa powder
1 tsp. baking soda
1-1/4 c. flour
In your mixer,blend together the butter & the sugars.Add the eggs and the vanilla.In another bowl,mix together the flour,cocoa,salt & baking soda.Add the dry ingredients to the butter mixture.Mix in the chips & the oatmeal.
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Sunday, January 23, 2011
1 pkg. of fresh tortellini
2 medium zucchini
3 carrots,peeled & sliced
1 bunch of broccoli
1 small bunch of cauliflower
1/2 pkg. frozen peas
1 tsp. dried basil
a clove of garlic,minced
2 tbsp.olive oil
10-12 cups of chicken stock
grated parmesan(the real stuff!)
In a stockpot,saute the minced garlic & basil in the olive oil for one minute.Do not let the garlic burn.Add the chicken stock.Add all of the vegetables you are using and the tortellini.Bring to a boil,then lower to a simmer.Let simmer for 30-40 minutes.Ladle into a bowl and sprinkle parmesan on top.
****When using real parmesan,always save the rind.In a soup like this,or a minestrone soup,throw the rind into the soup while it is cooking,and it adds great flavor & thickens the soup slightly.Parmesan rinds can be stored in freezer bags and kept frozen until needed.Once used,discard.
Saturday, January 22, 2011
1 14oz. can of artichoke hearts
1 c. parmesan,grated(the good stuff,not the stuff in the green conainer!)
1 clove of garlic,minced
1/4 tsp.worcestershire sauce
Slice the baguette into 1 inch slices and place on a baking sheet.I like to brush the slices with a little olive oil,but this is not required.Bake the slices at 350 degrees for about two minutes.Remove from the oven.
***I use parmigiano reggiano,because it is the best.
***To make ahead,toast the bread slices one day ahead,and store in an airtight container.Make the artichoke mixture 1-2 days ahead and keep wrapped tightly in the refrigerator.Assemble & bake right before serving.
Friday, January 21, 2011
1/2 c. flour
1/2 c. cocoa powder
1c. melted butter,slightly cooled
2 tsp. vanilla
1 c. chopped walnuts