Medium Russet Potatoes
Fork
Butter
Salt & Pepper
Scrub potatoes. Pat dry. Poke with fork all over. Bake in 375 degree oven directly on rack for 1 hr 10min. Check with knife when done. Serve with butter, salt, pepper and other toppings.
Wednesday, June 6, 2018
Strawberry Cream Puff Cake
Sunny A.
Recipe Found HERE
CREAM PUFF BASE
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup (3.25 ounces) all-purpose flour
3 large eggs
CREAM CHEESE FILLING
4 ounces cream cheese, softened
2/3 cup (2.75 ounces) powdered sugar
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
STRAWBERRIES
2-3 cups sliced, fresh strawberries
1 teaspoon sugar
Preheat the oven to 375 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
For the cream puff base, in a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir quickly with a wooden spoon or rubber spatula until the mixture forms a ball and pulls away from the sides of the pan.
Remove the pan from the heat and stir the mixture until smooth. Scrape the mixture into a medium bowl or into the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
Add the eggs one at a time and beat with a handheld electric mixer (or with the stand mixer) until the mixture is shiny, 1-2 minutes. Don’t overbeat.
Using an offset spatula, spread the mixture on the bottom and 1-2 inches up the sides of the prepared pan. If it’s difficult to spread, use your fingers (wetting them with cool water lightly may help) to evenly portion the mixture into the pan and then spread with the spatula.
Bake the cream puff shell for 20-25 minutes, until just golden. Remove from the oven and prick the bottom and sides with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).
Cool completely.
For the cream cheese filling, beat the cream cheese with an electric mixer until smooth, 1-2 minutes. Gradually add the powdered sugar and continue to beat until mixture is smooth, another 1-2 minutes. Add the orange zest, vanilla, and whipping cream. Whip with the mixer until the mixture is thick and creamy, 2-3 minutes.
Spread the filling over the cooled cream puff shell, cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.
Combine the strawberries and sugar and let the mixture sit for 5-10 minutes (or up to several hours) before serving.
To serve, pile the strawberries on top of the cake. Remove the sides of the springform pan, slice into pieces and serve. Alternately, you can slice the cake before adding strawberries and add them to each individual serving.
Recipe Found HERE
CREAM PUFF BASE
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup (3.25 ounces) all-purpose flour
3 large eggs
CREAM CHEESE FILLING
4 ounces cream cheese, softened
2/3 cup (2.75 ounces) powdered sugar
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
STRAWBERRIES
2-3 cups sliced, fresh strawberries
1 teaspoon sugar
Preheat the oven to 375 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
For the cream puff base, in a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir quickly with a wooden spoon or rubber spatula until the mixture forms a ball and pulls away from the sides of the pan.
Remove the pan from the heat and stir the mixture until smooth. Scrape the mixture into a medium bowl or into the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
Add the eggs one at a time and beat with a handheld electric mixer (or with the stand mixer) until the mixture is shiny, 1-2 minutes. Don’t overbeat.
Using an offset spatula, spread the mixture on the bottom and 1-2 inches up the sides of the prepared pan. If it’s difficult to spread, use your fingers (wetting them with cool water lightly may help) to evenly portion the mixture into the pan and then spread with the spatula.
Bake the cream puff shell for 20-25 minutes, until just golden. Remove from the oven and prick the bottom and sides with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).
Cool completely.
For the cream cheese filling, beat the cream cheese with an electric mixer until smooth, 1-2 minutes. Gradually add the powdered sugar and continue to beat until mixture is smooth, another 1-2 minutes. Add the orange zest, vanilla, and whipping cream. Whip with the mixer until the mixture is thick and creamy, 2-3 minutes.
Spread the filling over the cooled cream puff shell, cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.
Combine the strawberries and sugar and let the mixture sit for 5-10 minutes (or up to several hours) before serving.
To serve, pile the strawberries on top of the cake. Remove the sides of the springform pan, slice into pieces and serve. Alternately, you can slice the cake before adding strawberries and add them to each individual serving.
Sunday, March 25, 2018
Beef Burritos
Ground Beef, 7-10% fat
Pepper
Toppings:
soft Flour tortillas/hard corn tortillas
Mexican blend shredded cheese
Sour cream
Rice
Refried Beans
Tomatoes
Lettuce
Salsa/Taco Sauce
Saute ground beef over medium high heat, until no longer pink. Pepper the meat.
If using Taco Skillet Sauce, follow directions with the meat. If no sauce you can serve salsa and/or taco sauce on the side.
Add desired toppings, fold and roll, and eat!
Thursday, March 22, 2018
Basic Vanilla Granola
Vanilla yogurt with blueberry jam mixed in and topped with crunchy vanilla granola or enjoy the granola dry, even throw in a few chocolate chips!
Sunny A.
Recipe Found Here
4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (half a stick) unsalted butter, melted
1/3 cup honey
1 egg white
1 1/2 tsp vanilla
Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or sprayed foil.
Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.
Stir the melted butter, honey, egg white and vanilla, and pour into the oat mixture. Stir together until well-combined.
Transfer the mixture to the prepared baking sheet, spreading it out in an even layer. Bake for 30 minutes or until the almonds look lightly toasted.
Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.
Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc
Sunny A.
Recipe Found Here
4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (half a stick) unsalted butter, melted
1/3 cup honey
1 egg white
1 1/2 tsp vanilla
Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or sprayed foil.
Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.
Stir the melted butter, honey, egg white and vanilla, and pour into the oat mixture. Stir together until well-combined.
Transfer the mixture to the prepared baking sheet, spreading it out in an even layer. Bake for 30 minutes or until the almonds look lightly toasted.
Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.
Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc
Cinnamon Orange Granola (NY Times)
Sunny A.
2 1/2 c old fashioned oats
2 1/2 c unsweetened cornflakes
1 c sliced almonds
1 1/4 tsp salt
1 tsp cinnamon
1/2 c honey
1/2 c real maple syrup
1/4 c canola oil
zest of 2 large oranges
2 tsp vanilla
Heat oven to 325.
In a large bowl, mix oats, cornflakes, almonds, salt and cinnamon. Mix until well combined.
In a small saucepan combine honey, maple syrup, canola oil and orange zest. Bring to a boil and then remove from heat. Add vanilla.
Pour hot liquid over dry ingredients and mix well. Line a large baking sheet with parchment paper and spread evenly.
Bake until golden brown and evenly toasted 15-20 minutes.
Remove baking sheet from oven and place on cooling rack to cool. Mixture will be soft and sticky while hot but will dry and become crisp as it cools.
When granola is room temp, break apart and store in an airtight container.
Note: a trick to tell if you have baked your granola long enough: remove a small spoonful of granola from the oven and let it sit for a few minutes until cooled. It should cool quickly. If it is nice and crunchy, you know you can remove the rest from the oven.
Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc
2 1/2 c old fashioned oats
2 1/2 c unsweetened cornflakes
1 c sliced almonds
1 1/4 tsp salt
1 tsp cinnamon
1/2 c honey
1/2 c real maple syrup
1/4 c canola oil
zest of 2 large oranges
2 tsp vanilla
Heat oven to 325.
In a large bowl, mix oats, cornflakes, almonds, salt and cinnamon. Mix until well combined.
In a small saucepan combine honey, maple syrup, canola oil and orange zest. Bring to a boil and then remove from heat. Add vanilla.
Pour hot liquid over dry ingredients and mix well. Line a large baking sheet with parchment paper and spread evenly.
Bake until golden brown and evenly toasted 15-20 minutes.
Remove baking sheet from oven and place on cooling rack to cool. Mixture will be soft and sticky while hot but will dry and become crisp as it cools.
When granola is room temp, break apart and store in an airtight container.
Note: a trick to tell if you have baked your granola long enough: remove a small spoonful of granola from the oven and let it sit for a few minutes until cooled. It should cool quickly. If it is nice and crunchy, you know you can remove the rest from the oven.
Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc
Chocolate Dulce De Leche Cake
Recipe Found Here
I weighed the flour, sugar, and cocoa and then volume measured the other ingredients. This chocolate cake is perfect, moist, and tender. The icing is creamy and sweet. The ganache is very rich. If you don't like such a rich cake I would even leave the ganache off.
Cake
1 1/2 cup all purpose flour (187.5 g)
1 1/2 cups granulated sugar (300 g)
3/4 cup Dutch-processed cocoa, sifted (64.5 g)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk, room temperature
3/4 cup hot water
2 large eggs
2 tsp vanilla
Dulce de Leche
Buttercream Icing
3 large egg whites
1 cup dark brown sugar, lightly packed
1 1/2 cups unsalted butter cubed, room temperature
1/4 cup Dulce de Leche storebought or homemade
Ganache
2 oz dark chocolate, finely chopped (I used semi- sweet)
2 oz heavy whipping cream
CAKE
Preheat oven to 350 F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment or wax paper. I didn't have 6 inch pans, so I used 8 inch pans (baked for 15-18 min).
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 25mins (less time for larger pans) and rotate pans in oven. Bake until a toothpick comes out mostly clean. A total of 30-35mins. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
DULCE DE LECHE BUTTERCREAM
Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add dulce de leche and whip until smooth.
GANACHE
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.
ASSEMBLY
Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
Top with decorative dollops of frosting (I used Ateco tip 825).
Drizzle slices with dulce de leche if desired.
NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
I weighed the flour, sugar, and cocoa and then volume measured the other ingredients. This chocolate cake is perfect, moist, and tender. The icing is creamy and sweet. The ganache is very rich. If you don't like such a rich cake I would even leave the ganache off.
Cake
1 1/2 cup all purpose flour (187.5 g)
1 1/2 cups granulated sugar (300 g)
3/4 cup Dutch-processed cocoa, sifted (64.5 g)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk, room temperature
3/4 cup hot water
2 large eggs
2 tsp vanilla
Dulce de Leche
Buttercream Icing
3 large egg whites
1 cup dark brown sugar, lightly packed
1 1/2 cups unsalted butter cubed, room temperature
1/4 cup Dulce de Leche storebought or homemade
Ganache
2 oz dark chocolate, finely chopped (I used semi- sweet)
2 oz heavy whipping cream
CAKE
Preheat oven to 350 F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment or wax paper. I didn't have 6 inch pans, so I used 8 inch pans (baked for 15-18 min).
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 25mins (less time for larger pans) and rotate pans in oven. Bake until a toothpick comes out mostly clean. A total of 30-35mins. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
DULCE DE LECHE BUTTERCREAM
Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add dulce de leche and whip until smooth.
GANACHE
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.
ASSEMBLY
Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
Top with decorative dollops of frosting (I used Ateco tip 825).
Drizzle slices with dulce de leche if desired.
NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Saturday, January 13, 2018
Sloppy Joe's
- Recipe FOUND HERE
- 1-1/4 pounds 90% lean ground beef
- 1/2 teaspoon baking soda
- 2 Tablespoons butter
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, roughly chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoons smoked paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon dry mustard
- 1 (14-oz) can tomato sauce
- 2 Tablespoons tomato paste (or 1 small can)
- 1 Tablespoon Worcestershire Sauce
- 1/2 teaspoon Tabasco
- 1-3 teaspoons brown sugar (optional, if you like a sweet sauce)
- Hamburger buns
- butter
In a medium bowl, using your hands, combine the beef with baking soda. Let it sit on the counter for 20-25 min to tenderize.
Preheat the oven to 350°F and set a rack in the middle position.
- Heat the butter in a large skillet over medium heat until bubbling. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.
- Add the beef, salt, pepper, smoked paprika, cumin, oregano, and dry mustard and cook, breaking up meat with wooden spoon, until mostly brown, about 3 minutes. Add the tomato sauce, tomato paste, Worcestershire sauce, and hot sauce. Reduce the heat and simmer, uncovered, until the sauce is thickened, about 10 minutes.
- Meanwhile, butter the inside of the buns and place on a baking sheet, butter side up. Toast in the oven until warmed through and lightly crispy, about 5 minutes.
- Spoon the mixture onto the toasted hamburger buns and serve.
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