February 29, 2008
Daring Bakers February 2008 Challenge: Julia Child's French Bread
This month's challenge was hosted by Mary from The Sour Dough and Sara from I Like To Cook and they chose Julia Child's French Bread and let me tell you the finished product is to die for! I ended up baking one batard and two round loaves and I was very pleased with the result.
Up front I have to admit I've never really been a huge fan of Julia Child. I saw her as a child on television here and there and I knew she cooked, but she never really made that much of an impression on me. I know there are a lot of food bloggers out there that were big fans however and when this challenge was announced they were thrilled. The Julia factor didn't mean that much to me personally, but when I found out we were making French Bread however I was ecstatic! I mean homemade French Bread...What's not to love??
I've always wanted to try to make homemade French Bread, but just never got around to making any. I took one look at the recipe and its length and then coupled with some of the chatter from some of the other Daring Bakers I began to feel a bit of apprehension, but that apprehension was completely unfounded. The recipe, while in-depth, was actually quite uncomplicated and straight forward, though honestly it was time consuming, but in the end the effort was well worth the results.
The recipe said to let the bread rest for several hours before cutting into it, but we ended up enjoying one of the round loaves right out of the oven and it was heavenly! The bread was very good the next day reheated as well, but there is just something about bread right out of the oven and I actually liked it best freshly baked, but again it was really good the next day too, so you wouldn't really be cheating yourself by waiting.
I baked my loaves on my Silpats and I also placed a dish of water in the oven before preheating it to make a nice, moist baking environment. Another trick I used was spritzing the loaves with water with a spray bottle a couple of times both before baking and during the first ten minutes of the baking cycle. I also spritzed them once after removing them from the oven. I do this when I bake sour dough bread (minus the last spritz once out of the oven) and it just creates an unbeatable crust and helps the bread itself as it's baking.
The round loaves would be just perfect to hollow out and use a bread bowl for soup, chili or stew. They could also be used to serve dips or something of that nature at a party or pot luck for a little extra pizazz and flare. Most of all they could just be eaten as is, because after all we are talking homemade French Bread here and what's better than homemade bread! ;o)
The batard, the long loaf, turned out just how you would expect a loaf of French bread to turn out. Jamison actually enjoyed some of this the next night with a little butter to accompany his spaghetti. The round loaves were impressive, but the long loaf was really just beautiful. The way it baked, the slits just split perfectly, the crumb was gorgeous and I had no complaints whatsoever.
The dough itself was just gorgeous too. This is before the first rise:
It was supple and very smooth.
The next picture is after the first rise:
There were lovely little gas bubbles throughout the dough. You can see one of them poking out there on the back side.
Another element I really liked about the bread was the crumb as I mentioned above. It was so light and airy, yet it had a substance to it as well.
As I mentioned above the recipe is quite detailed. Instead of putting it here I'll just let you visit Mary and/or Sara and see the details there. Thanks ladies for a great challenge! Also don't forget to stop by the Daring Baker's Blog Roll and see how the other ladies and gentleman's loaves turned out.
I can't wait to see what next month's challenge brings! :o)
Posted by Dianne at 6:48 AM | Comments (31) | TrackBack
February 28, 2008
Cajun Adzuki Beans with Brown Rice and Chicken
Alexis loves beans! Lima, red. black, garbanzo, green...You name it and she loves it! Tuesday on our weekly trip to My Organic Market to get groceries I decided to grab a package of red adzuki beans and give them a try. Alexis saw them on the counter and wanted to make them for dinner Tuesday night, but I told her that we'd have to soak them overnight. So we did just that and yesterday for lunch we had a fresh pot of adzuki beans.
Now while Alexis enjoyed her beans with some brown rice, I wanted to spice things up a little. I was in a spicy mood yesterday (but I guess that's true of most days) so I pulled out Cajun seasoning and a few other elements and this quick and easy rice dish was what I came up with. The spicy goes a long way toward helping you feel full longer and every aspect of the dish is a nice and healthy change from lunch time doldrums. Sometimes it's nice to spice things up in the middle of the day, the added benefit being that you don't want to snack as much as the afternoon wears on. That's always a good thing!
What You'll Need:
Extra virgin olive oil
2 cloves of garlic, minced
1/4 of a large onion, chopped
1/2 a bell pepper, chopped
3 mushrooms,
1-2 tablespoons of cajun seasoning (Note: The seasoning I use is salt free. If you use a version that has salt included then omit the pinch of sea salt below.)
1 tablespoon of chili powder
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of paprika
A pinch of cayenne pepper
1 cup of cooked brown rice
1 cup of cooked adzuki beans
1 boneless skinless chicken breast, cooked and cut into chunks (Note: This is completely optional. You could add in shrimp to mix things up a bit or even just add in mushrooms if you wanted a completely vegetarian option.)
1 cup of water
In a skillet or medium sized pot sauté onion, bell pepper, mushroom and garlic until onion and pepper are tender. Add seasonings and stir well to mix. Add brown rice, adzuki beans and chicken chunks to the veggie mixture and stir to coat. Add water and bring to a quick boil. Reduce heat to simmer and cook until water is gone and has absorbed into the dish. Serve immediately.
This makes two large main course servings or four smaller side dish portions.
Notes: You can make this as spicy (or not spicy) as you like. Simply adjust seasonings to your taste. I was going to add celery to mix as well, but we are out. You could also add in any other veggies that you like.
Posted by Dianne at 7:26 AM | Comments (0) | TrackBack
February 27, 2008
Double Chocolate Chip Cookies With Cashews
Most people like cookies, and while a good old chocolate chip cookie can really hit the spot, sometimes you want something a little different. So what do you do? You take a basic chocolate chip recipe and tweak it a bit and you end up with something new and delicious! This was also the perfect cookie to share with Jamison's coworkers so I packaged them up and sent them along to share. If you're a chocolate lover (or know someone that is) and like cashews too this is the cookie for you!
What You'll Need:
2 sticks of butter, softened
3/4 cup of organic cane sugar
3/4 cup of natural brown sugar
2 teaspoons of vanilla
3 eggs
1 teaspoon of sea salt
1 teaspoon of baking soda
2/14 cups of unbleached all purpose flour
1 cup of raw cashews
1 package of milk chocolate chips
1 package of white chocolate chips
Cream together butter, sugars, vanilla and eggs until smooth. Mix in sea salt and baking soda until just mixed. Add flour and mix until just incorporated and dough forms. (Note: If you want to sift the dry ingredients together you can, but if you add the salt and soda first to the wet mixture and make sure it's mixed in you can then add the flour and it works just fine. The sifting is just an extra step in terms of cookies that I've long since moved away from. There are some recipes, such as delicate cakes and things of that nature, that you would still need to sift or whisk the ingredients together, but for cookies it isn't necessary, unless you just enjoy sifting, which I don't. :o)) Stir in cashews until completely incorporated throughout the dough. Add milk chocolate chips and stir to mix throughout and then repeat with white chocolate chips.
Place the mixed dough in the refrigerator for at least 2 hours before baking. (Note: This is a VERY important step when baking cookies with butter. If you don't let the dough chill you'll end up with flat, weird cookies. The butter needs to be given the chance to re-solidify somewhat.)
Once the dough is chilled preheat oven to 375 F.
Using a tablespoon measuring spoon scoop out balls of dough and place them on a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake cookies in a preheated oven for 10-12 minutes until cookies are done.
Remove baking pan from the oven and sit the pan on a wire wrack and let them cool for a few minutes before removing cookies from the pan.
Makes roughly 5 dozen cookies.
Notes: You could use a combination of any two types of chocolate chips that you liked. You could also substitute another kind of nut if you aren't a cashew fan. Or you could even use some honey roasted cashews or other nut for another taste element.
Posted by Dianne at 7:23 AM | Comments (5) | TrackBack
February 26, 2008
Seasoned Mushroom and Pearl Onion Chicken with Brown Rice
Who says eating healthily has to be boring? You can take your basic chicken breast and spice it up with a little seasoning, pair it with some veggies and brown rice and you've turned it into a scrumptious meal! On top of that it can be done quickly and easily. What's better on a weeknight for dinner?
What You'll Need:
Extra virgin olive oil
2 boneless, skinless chicken breasts
1 small package of button mushrooms
1 - 1 1/2 cups of small pearl onions (Note: I used fresh pearl onions for this.)
Seasoning Mix (Note: I used Kirkland Signature Organic No-Salt Seasoning, which I got at Costco. It is a dried mix of onion, garlic, carrot, black pepper, red bell pepper, tomato, orange peel, parsley, bay leaves, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, cumin, margoram, coriander, cayenne pepper, citric acid and rosemary, but what ever kind of seasoning you like works.)
2 cups of cooked brown rice
Preheat oven to 375 F.
In a making dish coat each chicken breast, onions and mushrooms with a little olive oil. (Note: You just want a thin coat. A few teaspoons per breast at most.) Sprinkle seasoning over mixture and toss to coat. Bake for 35-45 minutes until chicken is done through. Serve chicken, mushrooms and onions over cooked brown rice.
Makes two servings.
Notes: You could use other veggies if you like. It's all a matter of taste. The seasoning I used has enough flavor that salt isn't necessary, but if the one you use doesn't then add a pinch of sea salt and even some black pepper to the mix as well.
P.S. It's Tuesday and you know that that means...Tuesdays with Dorie! This week's recipe was Pecan Sour Cream Biscuits and was chosen by Ashley of eat me, delicious. I sat out this week's recipe due to having way too much going on last week, but don't forget to pop over and see what everyone else baked up!
Posted by Dianne at 7:17 AM | Comments (2) | TrackBack
February 25, 2008
Chicken Soup A La Alexis
"Mommy I want to make some chicken soup."
"OK."
"And I want it to have big chunks of chicken."
"Anything else?"
"And salt, pepper, peas, corn, onion and leeks."
"Is that all?"
"Oh and egg noodles!"
"Sounds good."
"And when we get finished I want you to take a picture of my soup and put it on your 'bog'!"
So we made some soup just as she asked and I'm sharing it with you now. Why stifle creativity? ;o)
What You'll Need:
Extra virgin olive oil
1 small onion, chopped
1 small carrot, chopped
1 leek, chopped
A pinch of sea salt
Freshly ground black pepper
2 boneless skinless chicken breast
At least 1 quart of chicken broth
1 cup of frozen peas
1 cup of frozen corn
1-2 cups of whole grain egg noodles
Sauté onion, carrot and leek with a pinch of sea salt until onions are tender. Add chicken breasts and chicken broth and cook until chicken is done through. Remove from soup and cut the chicken into chunks and then return to broth. Add peas and corn and cook until they are unfrozen (about 5 more minutes). Add noodles and cook until tender. Serve immediately.
Notes: Thyme would be a good addition to this soup. Any other veggies you wanted to add in would be good as well.
Posted by Dianne at 7:39 AM | Comments (2) | TrackBack
February 22, 2008
Roasted Brussels Sprouts with Garlic
For years I've been trying brussels sprouts and have been less than impressed. I've had them boiled, steamed, baked, with lemon, with herbs, with cheese and even deep fried and I just didn't care for them! I kept trying them though, because they have so many health benefits so I thought there must be some way that they could be prepared where they were edible. This week I finally found what I was looking for...Roasted Brussels Sprouts with Garlic! Not only is this recipe simple, it's also healthy and delicious. What's not to like?
What You'll Need:
Brussels sprouts, picked over and cut in half
Extra virgin olive oil (Note: You want just enough olive oil to coat the brussels sprouts...Roughly one tablespoon per 3 cups of sprouts. They should not be sitting in oil.)
A pinch of sea salt
Freshly ground black pepper
3 large cloves of garlic, diced per 3 cups of sprouts
Preheat oven to 425 F.
Wash brussels sprouts and pick off any brown leaves. Cut each sprout in half and place in a baking dish. Once all the sprouts are cut toss with olive oil to coat. Then sprinkle the sprouts with a pinch of sea salt, freshly ground black pepper and diced garlic. Bake for 25-35 minutes until brussels sprouts are browned and tender. Remove from oven and serve immediately.
Notes: You could add in some herbs if you wanted, though I think simple is best in this case. This would be great tossed with some roasted tomatoes and served over a little whole wheat pasta.
Posted by Dianne at 7:16 AM | Comments (10) | TrackBack
February 21, 2008
Wasabi Mustard Slaw
This is a spicy take on classic slaw, that cuts out the mayo and spices up the ingredients making it healthier overall and also adding a bit of a kick, but it's oh so delicious. Sometimes it's fun to play with a classic and make something totally new and if that creation is lighter than the original then all the better!
What You'll Need:
1/4 a head of cabbage, cut or shredded (Note: You're looking for roughly 2 cups.)
1/4 a head of red cabbage, cut or shredded (Notes: Again roughly 2 cups.)
1 large carrot, shredded
1/3 cup of extra virgin olive oil
3/4 cup of rice vinegar
A pinch of sea salt
Freshly ground black pepper
2 tablespoons of wasabi mustard (Note: I you can't find wasabi mustard you could use 2 tablespoons of dijon mustard and 1 teaspoon of wasabi.)
Toss together the cabbages and the carrot until completely incorporated. Set aside.
In a small canning jar (or you can use a bowl and whisk if you want, but I think it's easier to put it in the jar and then shake!) add olive oil, vinegar, sea salt, pepper and wasabi mustard and put a lid on the jar. Shake until all ingredients are mixed then pour the vinegar mixture over the cabbage mixture and toss to coat. Chill for 1 hour and then serve.
Notes: I was going to add a couple of tablespoons of celery seed, but I was out. This slaw is best served the day it is made as the vinegar content makes it wilt quickly if stored for too long. Also the red cabbage tends to lose it's color the longer it's in vinegar, though it won't change the flavor of the slaw itself, you might just end up with reddish purple dressing.
Posted by Dianne at 7:08 AM | Comments (5) | TrackBack
February 20, 2008
Mexican Chicken Stack-up
Mexican food is one of my all time favorites, but as you know it can be very heavy and fat laden. It doesn't have to be though. This "Stack-up" is the perfect substitution for nachos. By layering your ingredients the flavors all meld together and the end result is light, yet satisfying, all while being full of protein, vitamins and good fats. What's not to like about that?
What You'll Need Per Person:
1 cup of beans (Note: I used black beans, but you can use red beans, pinto beans or a mixture if you like.)
1 boneless, skinless chicken breast, cooked in Mexican spices (See instructions and ingredients below.)
Extra virgin olive oil
1/4 an onion, chopped
1 ounce of light or fat free cheddar
1/2 an avocado, sliced
1-2 tablespoons of light sour cream
Heat beans in a small pot.
While the beans are cooking cut chicken into strips or chunks and place in a skillet. Cover with chicken with water. Add 1 tablespoon of parika, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 pinch of cayenne pepper, a pinch of sea salt, 1 teaspoon of black pepper and 1 tablespoon of cumin to the water. Give a quick stir. Put pan on the stove and bring to a boil. Cook until water evaporates.
While the chicken and beans are cooking sauté onions in a little extra virgin olive oil until caramelized.
Now on to assembly...The first layer is the beans and the second layer is the chicken.
Next add the onions.
On top of the onions place the cheese and let it melt a bit and then top with avocado.
And finally top with sour cream and serve immediately.
Notes: You could use steak or shrimp instead of chicken or if you wanted to go completely veggie you could sauté some mushrooms and use that instead. Portabella mushrooms would work really well, but any mushrooms will do. Also you can sauté some bell pepper with the onion is you like.
Posted by Dianne at 7:46 AM | Comments (2) | TrackBack
February 19, 2008
Tuesdays With Dorie: Almost-Fudge Gâteau
It's Tuesday again! You know what that means...It's time to bake with Dorie
The recipe below is how it is written in the book. I chose to make mini cakes instead of making one cake so that Jamison could take them to work to share more easily and I wouldn't be tempted to eat it all, because really we're talking chocolate here, and good chocolate at that! That was just a little bit too much of a temptation!
When I made the little cakes Sunday afternoon I baked them in a muffin pan with cupcake liners and they turned out great! I ended up baking them for about 15 to 17 minutes instead of the time listed in the recipe for one big cake. I also chose to top them with the chocolate glaze, because seriously we're talking chocolate here and what's better than chocolate and more chocolate! ;o)
If you're serving these mini-cakes at home simply remove the cake from the paper and place them in the middle of a plate before drizzling with the chocolate glaze. I enjoyed one of them in this fashion before I sent the rest of them off to work with Jamison on Monday morning. For the ones I sent to work with him I left them in the cupcake liners and simply drizzled the chocolate on the top of each one effectively making a layer of glaze on each mini-cake. The recipe made two dozen little cakes.
So that's this weeks recipe. Don't forget to stop on over at Tuesday's with Dorie and see how everyone's cakes turned out! :o)
What You'll Need for the Cake:
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped (Note: I used 1 - 4 ounce bar of Ghirardelli 100% Cacao Unsweetened Chocolate and 1 - 5.3 ounce bar of Green and Black's 72% Baking Chocolate Bar minus 2 sqaures, which ended up being right at 0.3 ounces.)
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water (Note: I don't like coffee so I used 2 tablespoons of chocolate extract instead.)
1/3 cup all-purpose flour
Pinch of salt
What You'll Need for the Glaze (optional):
4 ounces bittersweet chocolate, coarsely chopped (Note: I used 1 - 4 ounce bar of Ghirardelli 100% Cacao Unsweetened Chocolate.)
1/2 cup heavy cream
2 teaspoons light corn syrup (Note: Since the chocolate I used was completely unsweetened I used 4 tablespoons of corn syrup. As always look for one that doesn't have high fructose corn syrup. I also added in 1/4 cup of organic cane sugar.)
Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.
Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.
Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.
To Make the Optional Glaze:
(Note: I misread this part of the recipe and ended up melting the chocolate with the heavy cream and corn syrup in the microwave. It turned out fine using this method.)
First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl.
Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.
Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.
Notes: You could also add a little whipped cream or even chocolate whipped cream to the top. A caramel drizzle could be used in place of, or along with the chocolate glaze as well. One of the gentleman Jamison works with thought that either mint added to the cake itself, or the glaze would be a nice addition as well.
Posted by Dianne at 7:34 AM | Comments (29) | TrackBack
February 18, 2008
Vegetable Soup with Quinoa and Barley
Nothing is as warming on a cold winter day as a hearty, healthy bowl of soup! Last week when we were iced in for two days Alexis wanted to make some vegetable soup and this is what came about. It's rich, warm, chunky and oh so filling, all while being healthy. What's not to like? So if you want to chase away the winter blues whip up a pot of this healthy, yet quick soup, and in no time you'll be warm and toasty!
What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
1 carrot, chopped
4 button mushrooms, chopped
1 stalk of celery, chopped
1 - 14.5 ounce can of diced tomatoes
1 leek, chopped
A pinch of sea salt
Freshly ground black pepper
1-2 teaspoons of dried oregano
1 cup of frozen corn
1 cup of frozen peas
1/2-1 cup of quinoa
1/2-1 cup of barley
1 quart of broth (Note: You can use vegetable or chicken broth, whichever you prefer. If the soup seems too thick to you add more broth. You'll most likely have to add more broth to left overs as the soup ingredients absorb the liquid the longer it sits.)
3 tablespoons of tomato paste
In a medium sized stock pot sauté vegetables in a little non-stick spray until onions are tender with a pinch of sea salt, some freshly ground black pepper and oregano. Stir in frozen peas, corn, quinoa and barley. Cover the mixture with broth and stir in tomato paste. Bring to a quick boil and the lower the heat and simmer for 30 minutes covered or until barley is tender.
Notes: You can add any vegetables you like. Alexis wanted to add some ABC noodles to the mix as well so we did to hers. Garlic would be a nice addition. Soup really is an easy dish to tweak, so add what you like!
Posted by Dianne at 7:45 AM | Comments (6) | TrackBack
February 15, 2008
Baked Vegetable Chips With Dill
I have to admit I'm not a big fan of the conventional potato chip. They have always been too greasy and heavy for me. I do however like a good baked chip and decided to try my hand at making some baked vegetable chips. The result was heavenly!
This is the perfect, healthy alternative to regular old potato chips. You control the ingredients and the amount of fat you add, yet you end up with a crisp, satisfying chip that you'll want to make again! These chips are just perfect when you want to crunch! ;o)
What You'll Need:
Root vegetables (Note: For this batch I used a sweet potato, a large carrot and a rutabaga.)
Dried dill (Note: If dill isn't your thing you could use any other dried herb you like or leave out the herbs all together.)
Sea salt
Black pepper (Note: For this you want finely ground black pepper.)
Olive oil spray or other non-stick spray
Preheat oven to 200 F.
Thinly slice each vegetable into rounds. (Note: You can do this with a knife or a mandolin cutter. If you use the latter you can even make crinkle cuts.) Place cut veggies on a baking sheet that has been lined with parchment paper or a silicone baking sheet. Spray generously with olive oil or non-stick spray. Sprinkle with dill, sea salt and pepper.
Place try into your oven on the highest rack and bake for 1 hour. (Note: Keep an eye on the chips and make sure they aren't burning. If they appear too brown then lower them to a lower rack. The sweet potato will turn a lovely chocolate color as it bakes, but that doesn't mean it's burning.) After an hour move the pan to a lower rack and cook for an additional 30 minutes to an hour until chips are crisp. Remove from oven and let chips cool on the pan. Store in an air tight container.
Notes: The chips are really best served the day they are made. If they soften up a bit when you store them you can re-crisp them by putting them back in the oven for a bit.
Posted by Dianne at 11:21 AM | Comments (9) | TrackBack
And The Winner of Dianne's Dishes Kids In The Kitchen Contest Is....
Laurie from Quirky Cupcake! Congrats! I'm on my way now to get your things in the mail!
Check back soon for another exciting contest and your chance to win!
Posted by Dianne at 8:37 AM | Comments (2) | TrackBack
February 14, 2008
For My Valentine (And His Co-workers Too!): Milk Chocolate Peanut Butter Truffles
For Valentine's Day Jamison had one request..."Make me some chocolate!" Last year I made him these chocolates, but I wanted to do something a little different this year. I started thinking about it and decided that it would be nice to combine his love for peanut butter with chocolate once again and the idea for Milk Chocolate Peanut Butter Truffles was born!
Overall I was very pleased with how this recipe turned out. The peanut butter and chocolate of course complimented each other perfect and the undertone of vanilla gave it just the right touch. I shaped a few of them as hearts as you can see above, but any way you make them they are divine! If you have a truffle lover in your life (in my case me) and a chocolate/peanut butter lover (again here that would be Jamison) this is the recipe for you!
What You'll Need:
1 pint of heavy cream
1 vanilla bean, cut in half and scraped
3 - 11.5 ounce packages of milk chocolate chips (Note: I used Ghirardelli.)
6 tablespoons of dried peanut butter powder (Note: I found a product called PB2 and heard raves about it so I decided to try it. The product is made from roasted peanuts that have had the oils removed. 2 tablespoons of the powder reliquefied with water makes the equivalent of roughly 1 tablespoon of peanut butter. It has 75% less fat than regular peanut butter, which given this recipe is a moot point, but it's just perfect for truffles because it doesn't really change the consistency of the chocolate! Also this stuff is awesome in and of itself! I highly recommend this product if you like peanut butter and want a lighter option that doesn't taste weird! It makes a mean peanut butter sandwich too!)
Chopped peanuts (optional)
~or~
1/2 cup powdered sugar and 1/2 cup of cocoa mixed, for rolling (optional)
Put the chocolate chips in a large glass bowl and set aside.
Place the heavy cream in a medium sized sauce pan. Cut a vanilla bean in half and scrape out the seeds into the heavy cream. Put the cut bean into the heavy cream as well and bring to a quick boil. Remove the vanilla bean and pour heated heavy cream over chocolate chips and stir until chocolate chips are melted and mixture is creamy. Stir in the peanut butter powder and mix until completely incorporated. Sit the bowl aside at room temperature and let the chocolate mixture become firm, yet still scoopable. You want to consistency of ice cream at this point. This can take several hours.
Once the chocolate mixture has set up scoop out round balls with a tablespoon or a melon baller. Don't worry when you scoop them out they won't necessarily but round at this point. You'll make them more round in the next step. (See above.) Put on a baking pan that has been lined with waxed paper or a silicone baking sheet. Let them sit for about 30 minutes.
At the end of thirty minutes roll the ball briefly between your palms to ensure a mostly round truffle. You aren't looking for a perfect sphere, just a general round shape. If desired roll in chopped peanuts or a powdered sugar/cocoa mixture. Store in the fridge or in a cool dark place.
Notes: You could roll the truffles in something else if you liked, such as coconut, or even leaven them unadorned.
P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, today Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner tomorrow Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?
Good luck! It's your last chance to enter! Oh and tell your friends! ;o)
Posted by Dianne at 7:47 AM | Comments (2) | TrackBack
February 13, 2008
Creamy Corn Polenta
Grits...Polenta...Supposedly the same thing, but oh so not! I grew up in the South and I can tell you unequivocally that I do not care for grits...They are so, well gritty, all while being very gummy too! That should be an oxymoron, but sadly it's not. But Polenta is smoother overall and a much finer grain, or maybe it was just the grits I was exposed to as a child. Also the taste is different overall. I remember grits as being very strong and slightly harsh, yet the polenta was very smooth and the added corn brought out the overall flavor of the polenta itself.
I know, I know, Creamy Corn Polenta is redundant, but it's oh so appropriate for this dish! This is the prefect side dish (I had it along with pot roast and roasted carrots and parsnips) and this version is light and healthier than some. If you like polenta and/or corn then this is the dish for you! And as an added benefit it's quick and easy. What's better than that?
What You'll Need Per Person:
1/2 cup of cooked polenta (Note: I used instant Polenta and it cooks in roughly three minutes. It's just a process of adding the polenta, which is fine ground corn meal, to boiling salted water or broth.)
1 cup of frozen corn kernels that have been cooked
2 tablespoons of light or fat-free sour cream (Note: I use light sour cream. I think fat-free sour cream is too sweet and has a weird consistency, but if you want to use it you can.)
Sea salt to taste
It's important to remember that polenta thickens quickly, so you'll want to work equally as fast. Remove the polenta from the stove and immediately stir in the corn kernels and the sour cream. Stir until creamy and serve immediately.
How's that for quick and easy?
Notes: If you have any polenta left over you can spread it out into a baking dish and use it later for grilled or pan "fried" polenta. You can add in garlic, onions. rosemary, mushrooms or anything else that strikes your fancy. A lot of people add in cheese, butter and/or heavy cream, but remember if you do this then you're adding additional fat and calories. This dish is very flexible and it's all about what you like.
P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner on Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?
Good luck! Oh and tell your friends! ;o)
Posted by Dianne at 7:22 AM | Comments (2) | TrackBack
February 12, 2008
Tuesdays With Dorie: Brown Sugar Apple Cheesecake
Last week I found out that there was a group that was baking their way through Dorie Greenspan's Baking From My Home Yours
This week's recipe was chosen by Jaime of Good Eats n’ Sweet Treats and is the Brown Sugar Apple Cheesecake and those of you who have read Dianne's Dishes before know that cheesecake is one of my all time favorite foods ever so I was more than thrilled that this was the first recipe after joining the group and let me tell you this cheesecake did not disappoint! I actually baked the recipe in a 13 X 9 inch baking dish making cheesecake bars instead of using a springform pan as the recipe called for because it made it much easier for Jamison to take to work with him and share with his co-workers. I was a bit worried that it might not work out, but it did and the end result was delicious!
This cake utilizes actual apples, along with apple cider and the flavors meld together so well. The apples throughout the cake were also a very nice element, in both taste and overall visual appeal. This is most definitely a cheesecake I will make again! The directions below are for the springform pan, but if you want to bake it in a 13 X 9 inch dish use the same directions. I followed them to the letter just using the different pan and not using a water bath.
What You'll Need for the Crust:
30 gingersnaps (or a scant 2 cups graham cracker crumbs)
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted
What You'll Need for the Apples:
1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths (Note: Since I made the cake in a 13 X 9 dish instead of a springform pan I cut the apples into a few more pieces so they would be throughout the dish.)
2 tbsp (packed) light brown sugar
What You'll Need for the Filling:
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream
Apple jelly, for glazing, or confectioner's sugar, for dusting (optional)
To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.
Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you're using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
Center a rack in the oven and preheat the oven to 350 degrees F.
Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.
To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.
Getting Ready to Bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
Notes: I topped the piece of cheesecake that I ate with Apple Cider Whipped Cream. To make this add 1/4 of a cup of apple cider to 1 cup of heavy whipping cream with a few tablespoons of sugar. This cheesecake would also be very good topped with a caramel sauce.
P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner on Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?
Good luck! Oh and tell your friends! ;o)
Posted by Dianne at 7:41 AM | Comments (24) | TrackBack
February 11, 2008
Clam Chowder
Clam Chowder is one of my all time favorites. I've loved Clam Chowder since I was a child and a few years ago I tried my hand at making my own. My first attempts involved me adapting a recipe from Cooking Light that used canned clams and clam juice. From there it evolved even more.
While making chowder I had never actually made it with fresh clams. I had always wanted to try, but for some reason the thought was a bit daunting to me. The other day when Alexis and I were at the market they had some very nice, very fresh clams and I decided it was time to try my hand at chowder completely from scratch. My version is still on the light side as far as chowders go and is chunky with vegetables and clams. It's a lovely, creamy, chunky version that's also not as heavy as other chowders sometimes are.
Chowders made with canned clams and juice are great, but nothing compares to one made with fresh clams. Clams in and of themselves aren't overly expensive seafood either, so you won't break the bank. I readily find them here priced about $1 a pound, but that might not be the case in other areas of the country. If you're interested in making some chowder from scratch start watching your seafood counter and see how clams run in your area.
What You'll Need:
3-6 pounds of clams (Note: Use more if you like a lot of clams, less if you don't. Remember when you are buying your clams that the majority of the weight is in the shell, so while 3-6 pounds might seem like a lot for a small batch of chowder, in reality you aren't really putting that many clams into your pot.)
Water
Extra virgin olive oil
1 small red onion, chopped
4 ribs of celery, chopped
6 potatoes, 3 peeled and chopped, 3 peeled and left whole
A pinch of sea salt
Freshly ground black pepper
2-4 cups of clam juice reserved from cooking the clams
3-4 bay leaves
1 cup of fat free half and half
When you buy your clams you want to use them immediately. The fresher the better. This is a recipe you'll want to purchase your clams and make the same day. Place clams in a large glass bowl and cover with water and ice. Let them sit for 30 minutes to 1 hour. This helps rinse them and let the sand settle out of them. You will see air bubbles rising to the top of the water. Don't worry...This is a good sign!
In a large stock pot cover rinsed clams with water, bring to a boil and cook until clams open. Usually about 20-25 minutes. Remove from heat and take clams out of the clam water, reserving clam juice for the soup. (Note: A rule of thumb to always remember with clams...Clams that are opened before they are cooked are bad so toss them!...Clams that don't open when they are cooked are bad too so toss any of those that might arise! In this batch I lost 4 clams. 3 before cooking and 1 after.)
Once the clams are cool enough to touch remove them from their shells, remove their beards (Note: You'll be able to tell which part is the clam and which part is the beard...The beard is a flowery little projections that looks like, well a beard! Alexis had a ball doing this step and was disappointed when there were no more clams to separate.) and place the clams in a large glass bowl. Cover the clams after they are separated with some cooled clam juice and set aside. I like to do this step while the soup is cooking.
In a large stock pot sauté onion, celery and cubed potatoes, with a pinch of sea salt and some freshly ground black pepper, until onion and celery are slightly tender, but not mushy and still have a bit of a bite to them. Cover the veggies with clam juice and add the three whole potatoes and bay leaves. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender.
Once the whole potatoes are tender remove them from the pot and mash them with the half and half. Remove the bay leaves and discard. Then return this mashed mixture to the pot to help thicken the soup. Drain the clams and then stir them into the soup. Cook for 3 or 4 minutes to heat clams through. Serve immediately. (Note: Don't cook for too long after you add the clams. They get tough if cooked too long.)
Notes: Fat free half and half is great in that it gives you that creamy aspect of heavy cream without the extra fat. You could use corn starch or flour to help thicken the soup, but the potatoes give the soup a very creamy thickness that is a bit healthier than the other alternatives. Some people like to add thyme to their chowder, and while I'm a fan of thyme, I don't care for it in chowder. Ditto for nutmeg, which is also sometimes added. If I add anything to chowder other than your basic sea salt and black pepper I go for Old Bay Seasoning to give it a kick.
P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner on Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?
Good luck! Oh and tell your friends! ;o)
P.S.S. Oh and go check out the winner of Culinate's Death by Chocolate contest!
Posted by Dianne at 9:16 AM | Comments (2) | TrackBack
February 10, 2008
Dianne's Dishes February Contest: Kids In The Kitchen!
I've said it before, but I'm a firm believer that children should learn their way around the kitchen! I'm often amazed by how many people reach adulthood never having cooked a meal and having no clue around their own kitchen! The key is to get them involved early and make it fun!
Growing up my Mom let my sister and I help in the kitchen. When we grew older we even cooked lunch on Sunday after church sometimes. Granted our choice of macaroni and cheese out of the box, hot dogs and canned peas was far from gourmet and both of our tastes have changed drastically since then, but it was none the less a starting place and Katherine and I had a lot of fun preparing those meals!
A year ago or so a friend of mine was having a Pampered Chef party and I came across their "My Safe Cutter". I thought it was a neat idea, so I got one for Alexis and one for Nelson too. I was very impressed by this little tool! Alexis loves hers and uses it all the time to cut her own apples, strawberries, cheese, etc. Below is a shot of Alexis using her knife to help cut up some mozzarella right after it arrived last year.
Want to get your child (or grandchild or niece or nephew or friend's child or whoever) involved in the kitchen and want to have fun doing so? Why not enter Dianne's Dishes Kids In The Kitchen Contest and do just that! If you win you'll receive one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set" and your little sous chef will be helping you in style!"
So how do you enter? Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner on Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?
Good luck! Oh and tell your friends! ;o)
Posted by Dianne at 2:44 PM | Comments (10)
February 8, 2008
Last Chance!
Today is your last chance to enter vote in Culinate's Death by Chocolate contest. You could win a trip for two the Napa's Chocolate Festival at the end of February!
You know the drill. My entry was Hot Fudge Cake...So don't miss your chance to win...Oh and if you want to vote for me that would be ok too! ;o)
Posted by Dianne at 9:16 AM | Comments (0) | TrackBack
February 7, 2008
Shrimp and Artichoke Whole Wheat Fettuccine
Fettuccine. What's not to like? But in reality it's laden with fat and calories. You can easily lighten up this dish by using whole wheat pasta and leaving off the cheese. With the garlic and the healthy fat in the olive oil, you won't miss the cheese at all!
What You'll Need Per Person:
Extra virgin olive oil
1/4 of a red onion, chopped
1-2 large mushrooms, sliced
1/2 cup of artichoke (Note: You can cook the artichoke yourself, or get it from a can. I cooked a couple of artichokes with a little lime. sea salt and pepper and used it for this dish, but either method will work.)
1-2 cloves of garlic, minced
A pinch of sea salt
Freshly ground black pepper
6-8 shrimp
2 ounces of dry whole wheat fettuccine noodles, cooked according to package directions (Note: Reserve pasta cooking water.)
1/3 cup of pasta water
In a large skillet sauté onion, mushrooms, artichoke and garlic in a little extra virgin olive oil with a pinch of sea salt and some freshly ground black pepper, until vegetables are tender.
Add shrimp and cook for 2-3 minutes until shrimp are pink. Add cooked pasta and pasta water and toss to coat. Cook for an additional minute or two until pasta water evaporates. Serve immediately.
Notes: You could add in other vegetables if you like and if you just have to have cheese you could add in some Parmesan, but remember with the cheese you are also adding fat and calories.
P.S. Don't forget the Death by Chocolate contest over at Culinate! The voting ends tomorrow at noon, so if you haven't voted already, then hop on over and do so! You could win a trip for two to Napa's Chocolate festival at the end of February! My entry is my take on my Mom's Hot Fudge Cake.
Chocolate...What's not to like? ;o)
P.S.S. I'm finally figuring out this new version of MovableType (or more honestly I'm putting in my own html to make the entries look more like they did before the move and more like I'm accustomed to)! I'm still working out kinks here and there and there are still a few blips on the main page, but it's slowly coming together. Moving to a new server can be a pain, but I highly reccomend LivingDot if you're looking for a new server youself! They've been awesome!
Posted by Dianne at 1:17 PM | Comments (0) | TrackBack
February 6, 2008
Peanut Butter Ice Cream
Jamison and Alexis are both avid peanut butter people. I mean seriously, if peanut butter ceased to exist the world might just cease to exist for the two of them, as far as they are concerned. I too enjoy peanut butter, but truth be told almond butter, or more importantly cashew butter, are more up my alley. Overall though, if you’re not allergic to peanuts, which we aren’t, then what’s not to like?
The other day my little sous chef asked me if anyone made peanut butter ice cream. I told her that I’m sure someone out there did, but right off the top of my head I couldn’t think of anyone. We got busy with other things and I forgot to do a little research to see what I could find. The next day she asked me if we could make some peanut butter ice cream and since we hadn’t made any ice cream in a while we gave it a whirl.
Now let me tell you, if you like peanut butter, even the tiniest little bit, you will LOVE this ice cream! It’s rich and creamy and there are little bits of peanut butter throughout the whole peanut buttery flavored ice cream itself that just burst in your mouth. The ice cream itself would be superb topped with some hot fudge sauce, but even alone this is the very epitome of the peanut butter lovers dream!
P.S. Speaking of chocolate...If you haven't gone over to Culinate yet to vote in their Death By Chocolate contest then you should! You could win a trip for two to Napa's Chocolate Festival! My entry was Hot Fudge Cake.
What You’ll Need for the Peanut Butter Ice Cream:
1 - 18 ounce jar of peanut butter
1 pint heavy whipping cream
1 pint half and half
1 - 14 ounce can sweetened condensed milk
1 cup of sugar
1 tablespoon of vanilla
In a large stock pot add all ingredients and cook until sugar and peanut butter are melted. Remove from heat and let sit until the mixture cools to room temperature. (Note: As the mixture cools the peanut butter may separate from the milk a bit, but you can easily stir it back into the mixture. I stirred it several times as it was cooling and once before putting it in the ice cream maker. Once in the ice cream maker the machine does the stirring for you!) Once the mixture is cooled add to your ice cream maker and freeze according to your models operating instructions. When it is finished you will have your basic soft serve ice cream and can serve it immediately. Place the mixture into the freezer in a covered container to let harden fully if you prefer a more firm ice cream. Thaw for a few minutes before serving.
Notes: Alexis wanted to add chocolate chips to the ice cream itself, but we couldn’t find mini-chocolate chips, as they work best in ice cream mixtures due to their small size. (Do they make those anymore? I haven’t looked for them in years!) This ice cream is not low-fat or anything of that nature. While I normally try to look at making things healthier, in this case this is an indulgence and as such should be enjoyed once in a while in moderation, but you know that drill! ;o) That being said if you wanted to lighten it up a bit you could use light cream, fat-free half and half and light peanut butter and it should all work fine, though it might freeze harder once you put it in the deep freeze. Also this recipe is designed to be made in this ice cream freezer, but you could double it to go in a larger model. In reality I ended up with a bit more (about a cup or so) than what my freezer would hold, but you could freeze that and use it later if you needed.
Posted by Dianne at 8:54 AM | Comments (12) | TrackBack
February 5, 2008
Taco Soup
Want some tacos, but want a slightly healthier twist on the sometimes fat laden classic? Why not make some taco soup? This soup has all the elements of your basic taco, minus the corn shell, but with corn thrown in to give it that same taste. Top it with a little light sour cream and light cheese and your taste buds will be convinced you’re eating a taco!
What You’ll Need:
Extra virgin olive oil
1 small onion, chopped
1 bell pepper, chopped
1/2 pound of lean ground beef or turkey (Note: If you want you can leave out the meat all together. You could add in textured vegetable protein, soy crumbles or even just add some beans.)
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of garlic powder
1 tablespoon of cumin
1 tablespoon of chili powder
1 tablespoon of paprika
A pinch of cayenne pepper
1 1/2 cups of cooked red beans
1 - 28 ounce can of diced tomatoes
1 - 15 ounce can tomato sauce
In a large pot sauté onion and bell pepper until just tender with a pinch of sea salt, black pepper, garlic powder, cumin, chili powder, paprika and a pinch of cayenne pepper. (Note: You can add more cayenne or less depending on how hot you like things. This is the same with the chili powder as well.) Add ground beef or turkey when the onions and peppers are about halfway done and cook until it is browned. (Note: The light ground beef/turkey has little fat in it and usually doesn’t have to be drained. If the meat you are using has a higher fat content then add the spices AFTER the meat is finished and drained.) Stir in red beans, diced tomatoes and tomato sauce and cook for 30 minutes to 1 hour to let the flavors meld. Serve warm.
Notes: You could add in different types of beans if you want. Black beans would be really good in this mix. You could also add in some jalapeños if you like them or even cilantro, though I wouldn’t because I’m not a fan.
Also, don't forget that you can still vote over at Culinate in the Death by Chocolate contest! You could win a trip for two to Napa to their chocolate festival at the end of February! My entry is Hot Fudge Cake!
Chocolate...What's not to like?
Posted by Dianne at 9:55 AM | Comments (4) | TrackBack
February 4, 2008
FYI
We're back, but not without a few kinks! Some images aren't working and some links are hosed, but I'll get it all sorted out in the morning! Things will be back to normal soon. These types of moves always have a few kinks that come along with them. I'm off to the land of nod...Sweet dreams everyone! :o)Posted by Dianne at 10:18 PM | Comments (0) | TrackBack
Partly Switched Over
Some of you are viewing Dianne's Dishes on the new server, others of you are seeing it on the old server. The domain is still propagating through the name servers (or something of that sort...Jamison explained it much more eloquently, but I forgot the exact wording!) If you still see the "Comments Temporarily Closed" entry then you're still viewing the old server and most likely are not reading this entry. If you are reading this entry then you're on the new server!
Today begins the voting for Culinate's Death by Chocolate event! Not only can you go vote for me (if you want to that is) you can also sign up to win a trip to Napa for yourself! As I mention last week I decided to enter my take on my Mom's classic Hot Fudge Cake. The voting occurs February 4th-8th. So vote away! (There's also a button on the sidebar!) But for now go on over and and see the other amazing entries!
Chocolate...What's not to like? ;o)
Vote for me in the Death by Chocolate contest
Hopefully tomorrow things will be all switched over and I'll be back with a recipe for Taco Soup!
Oh and don't forget to vote! ;o)
Posted by Dianne at 1:24 PM | Comments (3) | TrackBack
February 3, 2008
Test
If you can read this blog entry you're on the new server! ;o)Posted by Dianne at 12:27 PM | Comments (2) | TrackBack
February 1, 2008
Marshmallow Peanut Butter Brownies
Last Saturday a friend of mine was supposed to come over for lunch, but she had to reschedule at the last minute. We ended up taking Alexis to her first in theater movie so it wasn't a total wash of a day, but I had already made dessert! I ate one brownie and then put them out of sight and sent them to work with Jamison on Monday morning to share with his coworkers, but let me tell you these brownies are to die for! They are ooey, gooey, swirly and just heavenly! If you like peanut butter and/or marshmallows these are the brownies for you!
What You'll Need:
1 - 5.3 ounce Green and Black's 72% baking bar
1 - 4 ounce bar Ghirardelli White chocolate baking bar
1 1/2 sticks butter
1 - 14 ounce can sweetened condensed milk
1 1/2 cups unbleached all purpose flour
2 cups of organic cane sugar
1 teaspoon of sea salt
1 teaspoon baking powder
2 teaspoons vanilla
4 eggs
1 - 10 ounce package of peanut butter chips
1 - 7 1/2 ounce jar of marshmallow cream (Note: As always look for a version with NO high fructose corn syrup!)
Preheat oven to 350 F.
In the microwave or in a sauce pot melt chocolate, butter and sweetened condensed milk until smooth, careful not to scorch. Let cool slightly.
While the chocolate is melting whisk together flour, sugar, sea salt and baking powder in a very large bowl to incorporate. Set aside.
Once the chocolate is cooled add to the flour mixture along with eggs and vanilla. Stir until completely mixed. Pour 3/4 of the batter into a 13 X 9 inch pan that has been buttered and floured or sprayed with non-stick spray. Set aside.
Melt peanut butter chips in the microwave or in a sauce pan until smooth. Again watch to be sure they don't scorch! Once they are melted stir in marshmallow cream, but don't mix completely. Leave it swirly. Pour peanut butter/marshmallow mixture into the dish with the 3/4ths batter and gently spread out, careful not to push it all the way to the bottom of the batter. Take remaining 1/4th batter and drop into spoonfuls on the top of the marshmallow mixture so as not to cover completely.
Place baking dish in the oven and bake for 30-35 minute until chocolate edges are chewy, but not hard. A few crumbs with a brownie is not a bad thing when sticking to check for doneness! Remove from oven and let sit for at least 30 minutes before cutting. Store in an airtight container.
Notes: You could add in nuts if you like. Next time I make these I think I'm going to use a cup of melted peanut butter instead of peanut butter chips.
Posted by Dianne at 7:24 AM | Comments (5) | TrackBack
