Friday, December 31, 2010
Saturday, December 18, 2010
1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1-2 c. white chocolate chips (to your liking)
white dipping chocolate
candy canes or other peppermints
1 Preheat the oven to 350°F.
2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
5 Fold in the white chocolate chips.
6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
7 Melt white dipping chocolate with a double boiler or by melting in a microwave safe bowl, 30 seconds at a time stirring in between, until melted. Crush candy canes to very small pieces and mix in the melted chocolate.
8 Dip half of each cookie in the chocolate and lay on parchment paper to cool and harden. (Put in refrigerator for a few minutes to harden quickly.)
Makes approximately 3 dozen cookies.
1 Brownie mix (or use your own brownie recipe)
1 package Oreos, (the Holiday ones would be fun, but I couldn’t find them anywhere!)
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).
As soon as you remove, take a plastic knife and run along edges, (this is VERY important so the brownies don’t stick to the pan).
Let cool for 5 minutes, remove and let cool completely. Drizzle with melted white chocolate or icing pens, sprinkle with nonpareils. Makes entire package of Oreos.
I couldn’t believe how many people wanted to try this recipe out after tasting them. They’re a lot of fun!
Saturday, December 11, 2010
1/4 cup basil pesto (I purchased a yummy basil pesto, but the Sisters Café has a recipe here)
1/4 lb penne pasta
1.5-2 cups tomatoes
Coarse salt and freshly ground pepper to taste
Shredded parmesan cheese
Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.
Makes 2 servings.
Grilled Chicken Breasts
2 breasts (6 ounces each)
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 small clove of garlic finely chopped
2 boneless, skinless chicken breast halves (about 12 ounces)
Mix lemon juice, oil and garlic in shallow glass or plastic dish. Place chicken in marinade, turn chicken to coat with marinade. Refrigerate 10-15 minutes.
Meanwhile, heat the portable grill about 5 minutes.
When the grill is hot, remove chicken from marinade, discard marinade and place the chicken on grill and cook about 5 minutes. Turn chicken over and grill another 3 minutes or until the juice is no longer pink when centers of thickest pieces are cut.
1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
3. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.