Wednesday, April 28, 2010

Chocolate Chip Cookie Dough Frosting


Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons milk
1/2 teaspoon salt
1 cup flour
1 cup chocolate chips

Directions
Mix the butter, sugars, salt, and milk together. Mix in the flour until combined. Stir in the chocolate chips. Spread on top of cooled brownies. Keep any left overs in the refrigerator.

Friday, April 23, 2010

Best Ever Banana Muffin Recipe




Best Ever Banana Muffin Recipe

What you need:

  • 3 large ripe banana's
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cup all purpose flour

What you do:

Mash banana's. Add sugar, slightly beaten egg and melted butter. Add all the dry ingredients mix until moist. Bake at 375 for 20 minutes.

Whipped Cake Frosting




Ingredients

  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 1/4 teaspoon pure vanilla extract

Directions

  1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

Salmon Cakes with Lemon Aioli




Salmon Cakes - Servings: 4

Lemon Aioli - Servings: 1/2 cup (125 mL)


Salmon Cakes
2 large potatoes (1 lb/500 g)
3 green onions, chopped
1/4 cup (50 mL) chopped fresh coriander
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each grated lemon rind, pepper and hot pepper sauce
1 egg, beaten
2 cans (each 7.5 oz/213 g) salmon, drained and flaked
2 tbsp (25 mL) vegetable oil
4 lemon wedges

Lemon Aioli
1/2 cup (125 mL) light mayonnaise
1 clove garlic, minced
1 tbsp (15 mL) each extra-virgin olive oil and lemon juice
1/4 tsp (1 mL) salt
Dash hot pepper sauce



Salmon Cakes
Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.

In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.

Using hands, shape into eight 3/4-inch (2 cm) thick patties.

In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.

Serve with lemon wedges.

Lemon Aioli
In bowl, whisk together mayonnaise, garlic, oil, lemon juice, salt and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brie, Apple and Walnut Phyllo Triangles




Servings: 40


8 sheets phyllo pastry
1/3 cup (75 mL) butter, melted

Filling:
1 tbsp (15 mL) butter
2 shallots (or 1 small onion), finely chopped
1/2 cup (125 mL) finely diced (unpeeled) green apple
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) chopped walnuts
8 oz (250 g) brie cheese, diced
2 tbsp (25 mL) chopped fresh parsley


Filling: In skillet, melt butter over medium heat; cook shallots, apple, salt and pepper until shallots are softened, about 4 minutes. Let cool.

In bowl, stir together chopped walnuts, Brie and parsley; add apple mixture, stirring to combine.

Place 1 sheet of the phyllo pastry on work surface, keeping remainder covered with damp tea towel to prevent drying out. Cut lengthwise into five 2-1/2-inch (6 cm) wide strips.
Brush each strip lightly with some of the butter. Spoon 1 tsp (5 mL) of the filling about 1/2-inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle. Continue folding triangle sideways and upward to end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.

Brush both sides of phyllo triangles lightly with butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)
Bake in single layer on rimmed baking sheet in 375°F (190°C) oven until golden, about 18 minutes.

Roasted Garlic and Eggplant Dip




Servings: 2 cups


2 eggplants (about 2 lb/1 kg total)
6 cloves garlic (unpeeled)
1/2 cup (125 mL) light sour cream
1 tbsp (15 mL) each chopped fresh coriander and basil((or 1 tsp/5 mL dried))
1 tbsp (15 mL) dijon mustard
2 tsp (10 mL) balsamic or red_wine_vinegar
1/4 tsp (1 mL) each salt and pepper


With fork, prick eggplants all over, place on lightly greased baking sheet. Bake in 375°F (190°C) oven for 35 minutes. Add garlic to sheet. Bake for about 25 minutes or until eggplants are very tender and garlic is roasted. Let stand until cool enough to handle.

Peel garlic. Cut eggplant in half lengthwise; with spoon, scoop flesh into food processor along with garlic Add sour cream; pur?until smooth.

Scrape into serving bowl; stir in coriander, basil, mustard, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour or up to 4 hours.

Vanilla Cupcakes with Buttercream Icing



Vanilla Cupcakes:
2 cups (500 mL) sifted cake and pastry flour
1 cup (250 mL) granulated sugar
2 tsp (30 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) milk
2 eggs
1 tsp (5 mL) vanilla

Vanilla Buttercream Icing:
1 cup (250 mL) butter, softened
5 cups (1.25 L) sifted icing sugar
1/2 cup (125 mL) whipping cream
1/2 tsp (2 mL) vanilla


Vanilla Cupcakes: In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Vanilla Buttercream Icing: In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)

Variation:
Chocolate Cupcakes: Reduce flour to 1 cup (250 mL) and baking powder to 1/2 tsp (2 mL). Add 1/2 cup (125 mL) cocoa powder and 1 tsp (5 mL) baking soda to dry ingredients. Sift before adding butter and wet ingredients.




Perfect Pound Cake
Notes: This is at its best a day after it is baked.

zest of one large lemon
1 and 1/2 cups sugar
1/2 cup salted butter, room temp (not too soft)
1 and 1/2 teaspoons vanilla
3 eggs, room temperature
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/2 cups all purpose flour
1/2 cup plus 3 tablespoons sour cream (Use real sour cream- I like Daisy brand)
For Glaze:
juice of one lemon
1/2 cup granulated sugar
Preheat oven to 325 degrees. Butter a standard loaf pan. In a large mixing bowl, rub sugar and lemon zest together with your finger tips. Beat butter and sugar together until very light colored and fluffy, almost the consistency of whipped cream. Don't stop until it is very fluffy! Add vanilla and eggs, one at a time, until well combined, giving it a good two minute beating after each addition. No switch gears and get "Gentle." Pull out a wooden spoon or rubber spatula. Gently stir in salt, soda, and powder. Add 3/4 cup flour-stir gently. Add half of sour cream and stir lightly until combined. Repeat with remaining flour and remaining sour cream. Spoon batter into prepared loaf pan and smooth the top with the back of your spoon. Place loaf pan on baking sheet and place in oven. Don't open the oven while it's baking, if you can help it. Bake for 60-70 minutes, or until toothpick inserted in top comes out clean. Let cool for 15-20 minutes in the pan, on a rack, before inverting onto serving dish. (I like to gently loosen the edges with a butterknife.) Meanwhile, combine lemon juice and sugar. Poke warm cake all over with fork and drizzle lemon syrup all over cake and sides. Serves 8.

Wednesday, April 21, 2010