Toffee Bits Triangles

Toffee Bits Triangles
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips OR 2 cups (12-oz.pkg.) HERSHEY'S Mini Chips Semi-Sweet Chocolate
Directions:
1. Heat oven to 350°F. Beat butter in large bowl on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed.

2. Stir in flour and 1 cup of the toffee bits. Press into ungreased jelly-roll pan, 15-1/2x10-1/2x1 inch.

3. Bake 18 to 20 minutes or until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Cool completely. Cut into 3-inch squares; cut each square into 4 triangles. 60 triangles.

Source: Hershey's Kitchens

Apricot-Lemon Bars, Alice Medrich

CRUST:
8 tablespoons unsalted butter -- softened
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
2 tablespoons powdered sugar -- for dusting

Preheat oven to 350F. Position a rack in the lower third of the oven.

CRUST: Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a parchemin-lined 8-in square pan. Bake 25-30 minutes at 350F until well browned at the edges and slightly browned in the center.

TOPPING: While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300F, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.

Dust with powdered sugar right before serving.

Store in fridge for 3 days. Do not freeze.

Source:
"Cookies & Brownies", Alice Medrich

Festive Carrot Layer Cake - Gâteau aux carottes

Festive Carrot Layer Cake

398 milliliters crushed pineapple in juice -- 1 1/2
1 1/2 cups shredded carrots
3/4 cup brown sugar
1/2 cup plain low-fat yogurt
1/2 cup chopped nuts
1/4 cup vegetable oil
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda

Grease two 9 in. layer cake pans.

In large bowl, combine pineapple, carrots, brown sugar, yogurt, nuts, oil and egg.

In another bowl, mix dry cake ingredients. Stir flour mixture into pineapple mixture, stirring until blended.

Spread evenly in prepared pans.

Bake at 350F for 25-30 min. Cool completely.

Add frosting.



Gâteau aux carottes

750 ml de farine tout usage
2 ml de bicarbonate de soude
15 ml poudre à pâte
5 ml de cannelle
2 ml de allspice
2 ml de muscade
2 ml de sel
60 ml d'huile végétale
125 ml yogurt nature
175 ml de cassonade
1 oeufs
375 ml de carottes rapées
398 ml d'ananas écrasées, dans le jus, en boite
60 ml de noix écrasées

Préchauffer le four à 350F.

Beurré deux moules de 9 pouces.

Dans un grand bol, mélanger les ananas, carottes, cassonade, yogourt, noix, huile et oeuf avec une cuillère de bois.

Dans un bol moyen mélanger les ingrédients secs.

Incorporer les ingrédients secs aux ingrédients mouillés et bien mélanger.

Mettre dans les moules.

Cuire au four pendant 25 à 30 min.

Faire refroidir et glacer de votre recette de glacage au fromage à la crème préférée.

Golden Vanilla Cupcakes

Ingredients
1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract

Steps
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Source:
Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Outrageous Oreo Crunch Brownies

For those who need a chocolate fix, no matter what the weather, chocolate chips, chunks and Oreo pieces should fit the bill.

4 sticks butter (2 cups)
1 pound semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
6 eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2 1/4 cups sugar
1 cup plus 1/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (50 cookies)

Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Source: Ina Garten

Chef Ron's Smoked Meat Sandwich

AKA Reuben Sandwich:

rye bread
Thousand Island dressing
Smoked Meat or Pastrami
sauerkraut
Swiss cheese
Caraway Seeds

PREPARATION:

Warm convection oven to 350F.

Spread 2 slices of rye bread lightly with housand Island dressing. Put a layer of sauerkraut over each slices, then top with couple slices of Smoked Meat or Pastrami then a slice of Swiss cheese. Top it with 1/2 tsp of caraway seeds.

In the oven for 10-15 min. until cheese has melted.

Chocolate Chip Muffins

2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.

Serve warm.

Source: Mr. Breakfast

Lemon Poppy Seeds Bread

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/4 cup (60 ml) milk

1 1/2 cups (210 grams) all-purpose flour, sifted

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

3 tablespoons (30 grams) poppy seeds

13 tablespoons (184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice

1/3 cup (65 grams) granulated white sugar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper. Set aside.

In a separate bowl, whisk together the eggs, vanilla extract, and milk. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. This aerates and develops the cake's structure. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. This will strengthen the structure of the batter.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 1 loaf.

Recipe


Sources:

Beranbaum, Rose Levy. 'The Cake Bible'. William Morrow & Company, Inc. New York: 1988

Joyofbaking.com

Ricardo's Hummus

1 19-oz can of garbanzo beans (chickpeas), drained and rinsed
1/2 cup water
2 garlic cloves, minced
1/2 cup of tahini (I used 1/3 cup)
2 freshly squeezed lemons
olive oil (to taste, optional)
1/2 teaspoon of salt
cumin to taste (I used 1/2 tsp)

In a food processor, combine the garbanzo beans, tahini, cumin, lemon juice, 1/2 cup water, and olive oil (if using). Process until smooth.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. (I add zaatar to the pita chips)

English Chocolate Cake with Caramel Sauce

English Chocolate Cake with Caramel Sauce

1 1/4 cups water
1 3/4 cups dates
1 teaspoon baking soda
1/2 cup butter -- softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound nuts (optional)
8 ounces chocolate chips

CARAMEL SAUCE:
2 cups cream
1/2 cup butter
1 1/4 cups brown sugar
1 teaspoon vanilla extract

Preheat oven to 350F.

Put the water and dates in a saucepan. Bring to boil. Boil the dates for 3 min. Turn off the heat, add the baking soda and let cool a bit.

In a medium bowl, sift together all-purpose flour, cocoa, baking powder and salt. Whisk well.

In a large bowl, cream sugar with the soft butter. Add the eggs and vanilla. Mix well. Add half of the flour mixture and mix. Add the dates. Then finish with the flour and mix well.

Pour into a 13x9 buttered pan. Bake for 25 min.

In the meantime, bring the cream, brown sugar and butter to a boil. Boil for 4 min. on med-heat and take out 1 1/4 cups of the mix. Continue to cook what's remaining for another 10-13 min.

After 25 min., take out the cake and put on top the nuts, if using. Add the chocolate chips and pour the 1 1/4 cup of the caramel sauce on top.

Return to oven for another 20 min.

Serve with ice cream and the caramel sauce.

Source:
Guide Cuisine & Les Gourmandises d'Isa

Herb Focaccia

Herb Focaccia

1 1/8 cups water at 27C
2 tbsps + 1 tsp Olive Oil
2 1/4 tsps Italian herb blend
1 1/2 tsp Salt
3 cups + 3 tbsps Bread Flour
1 1/2 tsps Yeast

Place all ingredients, in the order listed, in the bread pan. Select Dough cycle. Press start to mix. When cycle is completed remove dough from pan, punch to deflate and let rest 10 min. befoe continuing.

Brush a jelly-roll pan with olive oil and sprindle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepare pan. Cover loosely with platic wrap and let rise in a warm place until about doubled in size, about 40 to 50 min.

Preheat oven to 450F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2 inch deep. Drizzle with 3 tbsps olive oil. Sprinkle evenly with 3/4 tsp sea salt, 1/3 cup Parmesan, Asiago or Grana Padano cheese and 1/4 cup fresh herbs (rosemary, oregano, marjoram, basil etc.)

Place in a preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 min., depending on size.

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

1 small onion -- finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup sun-dried tomatoes, oil-packed -- drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth -- or water
salt and pepper -- to taste
8 ounces pasta -- such as Papperdelle
parsley sprigs -- to taste
1/4 cup walnuts -- toasted, coarsely chopped

In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.

Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.

Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.

Source: Family Style Food

Pizza Sauce

Pizza Sauce

2 tablespoons olive oil
1 tablespoon butter
1/2 cup onions, chopped
1/4 cup celery, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seeds

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients and bring to slow simmer.
Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
Remove the bay leaf and spread the sauce on your prepared pizza dough.

Source: Recipe Zaar