eat.this.food.

German Chocolate Cupcakes September 10, 2006

In honor of my brother and his birthday…I decided to figure out a way to combine my current obsession (cupcakes) with my brother’s favorite cake (German Chocolate). After some research, this is what I came up with…it was a semi-successful** birthday present!

German Chocolate Cake

Ingredients:

• 4oz semisweet chocolate chopped fine
• 1/4 cup Dutch-processed cocoa, sifted
• 1/2 ccup boiling water
• 2 cups (10oz) unbleached all purpose flour
• 3/4 tsp baking soda
• 12 Tbs (1 1/2 sticks) unsalted butter, softened
• 1 cup (7oz) granulated sugar
• 2/3 cup (4 3/4oz) packed light brown sugar
• 3/4 tsp table salt
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup sour cream, room temperature

Directions for Cake:

1. Preheat oven to 350 degrees.
2. Combine chocolate & cocoa in small bowl. Add boiling water and let stand 2 minutes. Whisk until smooth and let cool to room temp.
3. Sift flour & baking soda into medium bowl.
4. Beat butter, sugars & salt until light & fluffy (about 4mins). Scraping down bowl 1/2 way through.
5. Beat in eggs one at a time combining well after each.
6. Beat in vanilla, then beat on high 45sec until light and fluffy.
7. With beater running add in chocolate, beat 30 more sec. Batter may appear broken.
8. On low speed add dry ingredients in 3 additions, alternating with the sour cream, beating until barely combined. After final addition of flour stir with spatula. Batter will be thick.
9. Bake about 30mins until tookpick inserted near center comes out clean.
10. Cool on wire rack.
11. Make sure you cool cupcakes completely before filling!

Recipe from Cooks Illustrated
Coconut Pecan Filling

Ingredients for filling:

• 2 large egg yolks
• 1/2 can (6oz) evaporated milk
• 1/2 cup (3.5oz) granulated sugar
• 2 Tbs packed light brown sugar
• 3 Tbs unsalted butter, cut into 6 pieces
• 1/8 tsp table salt
• 1 tsp vanilla extract
• 1 1/4 cups sweetened shredded coconut
• 3/4 cups finely chopped pecans, toasted (350 degrees for about 8 mins)

Directions for Filling:

1. Whisk yolks in med. saucepan, gradually whisk in evaporated milk.
2. Add sugars, butter & salt. Cook over medium-high heat whisking constantly until boiling, frothy and slightly thickened.
3. Transfer to a bowl, whisk in vanilla.
4. Stir in coconut.
5. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days.
6. Pecans are stirred in just before cake assembly so they do not get soggy.

Recipe from Cooks Illustrated
Chocolate Ganache Frosting

Ingredients for Frosting:

• 2.5 oz bittersweet chocolate
• 1 oz unsweetened chocolate
• 1/4 cup plus 1 Tbs whipping cream
• 1 Tbs butter, at room temperature
• 1/2 cup powdered sugar
• 1/8 tsp salt
• 2 Tbs whole milk

Directions for frosting:

1. Heat milk in microwave for 30 seconds.
   
2. Chop chocolates and transfer into a heat proof bowl.
3. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
4. Let sit for 1 minute then stir until combined.
5. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
6. Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
7. Let sit at room temperature until thickened.
8. Beat with an electric mixer until fluffy.

To assemble:

1. Cut a cone out of the top of a completely cooled cupcake.
2. Cut about a 1/2 inch off the bottom of the cone to make the top.
3. Fill cupcake cavity with 1 Tbs (or so) of coconut pecan filling.
4. Replace cupcake top.
5. Frost with a 1/4 inch layer of ganache.

Makes 24 cupcakes
*We used “Nut and Party” cups to bake the cupcakes in. We found that when filling cupcakes it is better to use these cups for baking as the more traditional cupcake liners tend to pull away from the cupcake, and as a result, the final product doesn’t look very nice.
**The first attempt at making this recipe did not work out so well. I (jen…yes, I take full credit!) screwed up the ganache by adding too much milk. It was sauce…not ganache. So I had to improvise and use the filling as the frosting. Arti made the second attempt and they turned out fantastic…and followed the original plan. The result is the picture you see here. The cake is not very rich, so the added ganache frosting adds the richness and the custard-like coconut center adds just enough contrast to the rich chocolate. They turned out great!

Chocolate Chip Coconut Almond Cookies September 9, 2006

These are a recent discovery for us…and we are happy we found them! They turned out thick, chewey and chock full of coconutty, chocolatey goodness! Yum!

Ingredients:

• 2 1/8 cups all purpose flour (10 5/8 oz)
• 1/2 tsp table salt
• 1/2 tsp baking soda
• 12 Tbs unsalted butter (melted and cooled slightly)
• 1 cup brown sugar (7 oz)
• 1/2 cup granulated sugar (3 1/2 oz)
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups flaked coconut
• 1 cup thinly sliced, toasted almonds Directions:
Directions:
1. Preheat oven to 325 degrees.
2. In a small bowl mix flour, salt, baking soda until combined.
3. In a larger bowl by hand or electric mixer, mix melted butter and sugars until thoroughly blended.
4. Add egg, egg yolk and vanilla to sugar/butter mixture. Blend well.
5. Slowly add flour mixture to egg mixture. Mix until just combined.
6. Stir in chocolate chips, coconut, and toasted almonds.
7. Scoop onto baking sheets using a small ice cream scoop. (about 1 1/2 Tbs)
8. Bake on middle rack for 15 minutes until golden brown.
9. Cool on pan for a few minutes before transferring to a cooling rack.
Makes 2 1/2 dozen
Recipe modified from Cooks Illustrated
 

Turtle Brownies

These are a decadent and delicious treat. Chocolate and caramel and pecans…you can’t get much better than that!
Beware: these can be dangerously addicting.

Caramel

• ¼ cup heavy cream plus 2 additional tablespoons
• ¼ teaspoon table salt
• ¼ cup water
• 2 tablespoons light corn syrup
• 1 ¼ cups sugar (8 ¾ ounces)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Brownies

• 8 tablespoons unsalted butter (1 stick), cut into 8 pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• ¾ cup unbleached all-purpose flour (3 3/4 ounces)
• ½ teaspoon baking powder
• 2 large eggs, room temperature
• 1-cup sugar (7 ounces)
• ¼ teaspoon table salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (about 2 3/4 ounces)
• 1/3 cup semisweet chocolate chips

TO MAKE THE CARAMEL:

1. Combine cream and salt in small bowl; stir well to dissolve salt.
2. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly.
3. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes.
4. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more.
5. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer.
6. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides.
7. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.

TO MAKE THE BROWNIES:

1. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
2. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly.
3. Meanwhile, whisk together flour and baking powder in small bowl; set aside.
4. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated.
5. Add melted chocolate mixture to egg mixture; whisk until homogenous.
6. Add flour mixture; stir with rubber spatula until almost combined.
7. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
8. Distribute half of brownie batter in prepared baking pan, spreading in even layer.
9. Drizzle scant 1/4 cup caramel over batter.
10. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula.
11. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter.
12. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes.
13. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
14. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies.
15. Using spatula, spread caramel to cover surface.
16. Refrigerate brownies, uncovered, at least 2 hour.
17. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil.
18. Using chef’s knife, cut brownies into 25 evenly sized squares.
19. Press a pecan half onto surface of each brownie.
20. Serve chilled or at room temperature.

Recipe from Cooks Illustrated

Linguine with Spinach August 25, 2006

We found this recipe in cooking light. The only reason it’s light in the magazine is that they skimp on the yummy sauce! So, here’s our version. Same amount of sauce, half the pasta! It’s quite delicious and definitely waaaay less fat than a creamy pasta dish at a restaurant.
Ingredients:

• 1/2 lb. uncooked linguine
• 1 Tbs butter
• 2 cloves garlic, minced
• 1/4 cup (2 oz) 1/3 less fat cream cheese
• 3/4 cup fat free, low sodium chicken broth
• 3 Tbs all purpose flour
• 3/4 cup (3 oz) Parmigiano-Reggiano cheese
• 3/4 cup half and half
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 10 oz. pkg frozen, chopped spinach (drained and squeezed dry)
• 6 slices of bacon, cooked and crumbled
• parsley (optional)

Directions:

1. Cook pasta, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. Melt butter in a large, nonstick skillet over medium-high heat.
4. Add garlic and saute for 30 seconds. Add pasta water and cream cheese, stirring with a whisk until smooth.
5. In a small bowl combine broth and flour, stirring with a whisk until smooth.
6. Add flour mixture to pan, stirring with a whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat.
7. Add cheese, stirring until smooth.
8. Add half and half, salt, and pepper. Stir in spinach.
9. Add pasta to pan, tossing to coat.
10. Serve topped with bacon and parsley.

Serves 4

Banana Bread August 23, 2006

I have not tasted better banana bread, baked at home OR bought in a store or bakery. What makes this bread extra special is the sour cream. It creates a very moist flavorful cake. In place of sour cream, I have used lowfat or nonfat plain or vanilla yogurt with success. Try it…it’s bananalicious!

Ingredients:

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees.
2. Butter a 9×5x3 inch loaf pan or several smaller pans.
3. With an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, beating well.
5. Sift the dry ingredients together and combine with the butter mixture. Blend well.
6. Add the bananas, sour cream, and vanilla. Stir well.
7. Stir in the nuts and pur into the prepared pan.
8. Bake 1 hour, until a cake tester comes out clean.
9. Turn onto a rack to cool.

Makes 1 large loaf or 4 small loaves.

Recipe from The Martha Stewart Cookbook

Tofu, Veggie, and Peanut Stir Fry August 5, 2006

This recipe started out as “Beef and Broccoli”, but has evolved over the years into what you see here. What we liked about this recipe from the beginning is that the sauce actually tastes like what you would get at a Chinese restaurant. With the additional vegetables, it’s a colorful and healthy meal.

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Cook in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.

Summer Squash and Squash Blossom Risotto August 3, 2006

Even the squash hater loved this dish! What more can I say?

Ingredients:
• 1/4 pound summer squashes
• 6 Tbs unsalted butter
• 6 squash blossoms
• 1 medium onion
• 7 to 8 cups chicken stock
• 2 cups Italian rice (Arborio, Carnaroli, Baldo)
• 1/3 cup white wine
• salt and pepper
• 1 Tbs chopped sage
• 1 Tbs chopped marjoram
• 2 Tbs chopped parsley
• 1/2 cup grated Reggiano Parmesan Cheese, plus more for garnish

Directions:

1. Cut the squashes (a variety of baby ones is nice for color and flavor variety) into small cubes, wedges, or half circles, depending on their sizes and shapes. All the pieces should be bite size, so they will fit easily on a spoon.
2. Heat 2 Tbs of butter in a heavy saute pan, and saute the squash over lively heat until tender but crisp. Set aside.
3. Slice the squash blossoms into thin slices, from tip to stem, using all of the blossom.
4. Peel and dice the onion and cook in 2 Tbs of butter in the same saute pan used for the squash.
5. In another pot, warm the stock and keep it at a very low simmer.
6. When the onion is soft, add the rice and cook for a couple of minutes.
7. Add the white wine and cook, stirring, until the wine has been nearly absorbed.
8. Season, being careful to take into consideration the saltiness of the chicken stock.
9. Begin to add ladlefuls of stock, about a cupful at a time, letting each addition be almost all absorbed by the rice before adding the next. Be sure not to let the rice stick and scorch. It should cook over medium-low heat, and should never be allowed to dry out.
10. When the rice begins to soften but is still just a bit hard in the center, stir in the cooked squash, the squash blossoms, and the herbs and cook for 2 minutes.
11. Stir in 2 Tbs of butter and the Parmesan cheese.
12. Add more stock if needed, but in small amounts, keeping in mind the consistency you want to achieve. It should be loose and a little saucy, but not soupy.
13. Serve warm with grated Parmesan cheese.

Serves 4 to 6 as a main course; 6 to 8 as a first course

Recipe modified from Chez Panisse Vegetables

Oatmeal-Raisin Cookies

These are SO good. In fact, I’m famous for these bad boys.
Makes about 3 dozen

Ingredients:

• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter @ room temp.
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 2 1/2 cups rolled oats
• 1 cup raisins
• 1 cup sweetened shredded coconut
• 1 cup chopped walnuts (or any other nut you like!)

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down the sides of the bowl as needed. Add flour mixture. Beat until combined. Add coconut, raisins, oats and nuts. Beat until combined.
3. Drop cookies onto baking sheets. I use a small ice cream scoop…which scoops a little more than a tablespoon for each cookie.
4. Bake until cookies have spread and are golden brown and soft to the touch. 12-15 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

**Dough can be frozen for up to 6 months. If you freeze dough already shaped into individual cookies, you can bake without thawing…just add a few minutes to the bake time!**

Recipe modified from Everyday Food (Issue 21)

Pumpkin Ginger Cupcakes July 31, 2006

As cute and delicious as this looks, we learned looks can be deceiving. Our taste tester reported the cake was “bogus and tastless”. Unfortunately, we had to agree. We had fun using the ginger with the pumpkin, but we are back to the drawing board…searching for a fantistic pumpkin cupcake with a bite of crystallized ginger. Happily, you can put the icing on just about anything (hairballs, four day old chicken ala king, sawdust) and it will taste just like carrot cake.

Cupcake Ingredients:

• 1 1/2 unbleached all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 cup (1 stick) butter, melted & cooled slightly
• 1 cup sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 3 large eggs
• 1/4 cup (1 1/4 ounces) crystallized ginger cut into 1/8 to 1/4 inch pieces

Directions:

1. Preheat oven to 325 degrees.
2. Sift flour, baking soda, baking powder, salt, cinnamon, and ginger into a medium bowl. Set aside.
3. Using a mixer on low speed, beat the melted butter, sugar and pumpkin until smoothly blended.
4. Mix in eggs and crystallized ginger.
5. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
6. Fill each paper liner with 1/4 cup of batter.
7. Bake until the tops are firm and a toothpick comes out clean, about 25 minutes.
8. Cook on a wire rack.

Frosting Ingredients

• 1 8 oz package of cream cheese (softened but still cool)
• 5 Tbs unsalted butter (at room temperature)
• 1 tsp vanilla
• 1 Tbs sour cream
• 1 1/4 cup (5 ounces) powdered sugar

Directions:

1. Place cream cheese, butter, vanilla, and sour cream into a large bowl and mix on high speed until smooth.
2. Add powdered sugar and beat until smooth and creamy.
3. Using an off-set spatula, spread a generous amount of frosting onto each cupcake.
4. Garnish with crystallized ginger if desired.

Cupcake recipe from Cupcakes! by Elinor Klivans

Frosting recipe from The Best New Recipe: All-New Edition

Zack’s Five-Way Cincinnati Chili July 29, 2006

Not long ago Zack was reminiscing of his childhood days in Florence, Kentucky and this dish popped into his head. The flavor of the sauce is very unusual, complex, and delicious. We like it so much, we’ve added it to our monthly rotation!

Ingredients

• 1 large onion, chopped
• 1 lb ground beef
• 1 clove garlic, minced
• 1 1/2 Tbs chili powder
• 2 tsp allspice
• 2 tsp cinnamon
• 2 tsp cumin
• 1 1/2 tsp salt
• 3 Tbs unsweetened cocoa
• 2 15 oz cans unsalted tomato sauce
• 2 Tbs Worcestershire sauce
• 1/2 cup water
• 1 15 oz can kidney beans, drained
• 1 16 oz package uncooked spaghetti

Toppings

• 1 cup finely chopped onion
• 1 1/2 cups shredded medium or sharp cheddar cheese
• oyster crackers **

Directions

1. In a heavy bottomed 5 quart pot, saute onion, ground beef, garlic and chili powder over medium-high heat until ground beef is slightly cooked.
2. Add allspice, cinnamon, cumin, salt, cocoa, tomato sauce, kidney beans, Worcestershire sauce, and water.
3. Reduce heat to low and simmer uncovered for an hour and a half.
4. 30 minutes before sauce is done, boil water and cook spaghetti.
5. To serve, place a serving of noodles on plate and top with sauce, cheese, onions, then oyster crackers.

Serves 6-8 (or 4 if you eat like we do!)

**We have found one brand of oyster cracker beats the rest - Olde Cape Cod from Safeway.