Cookie #2

Cookie #2

Posted by Unknown

My second cookie attempt is this from Sunset Magazine this month. They just look so good....and remember I'm upping the good looking factor in my cookies this year

Chocolate Decadence Cookies
10 ounce bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt


1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.

2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

Sandwich Art

Sandwich Art

Posted by Unknown

So zoom is in this stage where he doesn't want to eat.  He'll take one bit of his sandwich and be done and then crankiness will get the best of him in a few hours.  He doesn't even eat his favorite standbys that I can count on.  I recently came across this post from the hostess (with the mostess) and thought this idea might work. 

Could this make Zoom eat again?  It's a lot of work but very fun.  If not I'd have to be hungry enough myself to eat a lion.....or I guess any of the below. 

This ones for you dane!

This ones for you dane!

Posted by Unknown

What do you do with tomatoes from your garden when they get ripe all at once.  Make this yummy salsa fashioned after EL TORITO's salsa.  It's pretty darn good I must admit.  Oh and just in case you were wondering......there is only 225 days left until cinco de mayo! 


2 cups tomatoes

1/4 c yellow onion

2 green onion

1 Tbs canned jalapenos

2 fresh serrano chiles

2 tsp lime juice

1/4 tsp groud cumin

1/4 oregano

1/4 tsp salt

1/4 cup cilantro Leaves

1tsp. sugar

V8 Juice or tomatoe paste to desired consistancy

Serve chuncky or blended.....that's up to you!

Thankful for Dessert

Thankful for Dessert

Posted by Unknown

This is one of Sunset Magazine favorite recipes through the years. Every review says its phenomenal. If i get up the motivation I'll make this this Sunday and test the recipe. Even though I love sweet potatoes the idea took me for a loop. However it wouldn't be Sunsets grand prize recipe if it weren't absolutely fabulous.





Ingredients

2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
Pecan Crust (recipe follows)
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Maple Cream (recipe follows)

Preparation
1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes. 3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.


Nutritional Information
Calories:
418 (60% from fat)
Protein:
6.2g
Fat:
28g (sat 16)
Carbohydrate:
38g
Fiber:
1g
Sodium:
239mg
Cholesterol:
130mg


Recipe by Kari Bowers, Bellevue, WA, Sunset, NOVEMBER 2008

Lazy Sunday Morning

Lazy Sunday Morning

Posted by Unknown

Another lazy Sunday Morning. But I'm definately craving the muffins I saw in a bakery window this last week and since I didn't have the change for a three dollar muffin at the time (truth is I'm cheap) I thought I'd make my own. Oh course I always make the large muffins to make me feel the 'cafemuffon' experience. Here's my recipe for Blueberry Muffins. Let me know if you have a better one or even a low fat alternative.

5 tbs butter

3 cups flour

3 tsp baking powder

1 tsp salt

1 1/4 cups sugar

2 large eggs

1 tsp vanilla

1 cup milk

1 1/2 large blueberries

Heat oven to 375. Cream butter and sugar then add egg and vanilla. Alternate dry ingredients and milk until mixed. Fold in blueberries. * do not add into mixer because you then will have Blue muffins vs. Blueberries :) Sprinkle with sugar and put in oven for 45 minutes, 30 min for regular. Though you can stretch this recipe for more muffins, I like to use all the batter in one tin to make the muffins rise over the top and look terrific. (oh and my spell check has stopped working so I apoligize accordingly)