pages

Translate

Thursday, March 10, 2016

Cinnamon Mocha Sheet Cake

Ingredients

  • Servings: 1
  • 1 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 1 cup water
  • 2 tablespoons instant espresso powder
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1/4 cup butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons strong brewed coffee
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon milk, or more as needed
  • 2 cups sifted confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 48 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jelly roll pan.
  • melt 1 cup butter in a saucepan over medium heat. whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
  • combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. mix until fully incorporated. pour the batter into the prepared baking sheet
  • bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. cool the cake in the pan on a wire rack.
  • to make the icing, melt 1/4 cup butter in a saucepan or in the microwave. transfer melted butter to a mixing bowl. whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. spread the icing over the cooled cake. for easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

javanese lamb tenderloin

Ingredients

  • Servings: 8
  • brine:
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 3 cups warm water
  • 2 (3/4 pound) lamb tenderloins
  • marinade:
  • 1/2 cup chunky peanut butter
  • 1/4 cup
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons honey
  • 2 tablespoons peanut oil
  • 2 tablespoons thai chili paste
  • 2 tablespoons sriracha chili sauce
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh ginger root, finely chopped
  • 1/4 cup finely chopped green onions
  • 1/4 cup minced fresh cilantro (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins

  • dissolve the salt and brown sugar in 1/4 cup warm water. pour into a large resealable plastic bag with remaining 2 3/4 cups water. place lamb in bag, seal, and refrigerate overnight.
  • in a small, microwavable bowl, combine peanut butter, , soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
  • reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. pour remaining sauce into a resealable plastic bag. remove lamb from brine; discard brine. rinse lamb, pat dry, and place in the bag with the peanut sauce marinade. refrigerate for 8 hours, or overnight.
  • preheat grill for medium heat. take lamb out of peanut sauce marinade; let sit at room temperature for about 20 minutes. pour marinade in small saucepan. heat to a boil, and boil for 3 minutes. if marinade gets too thick, add a little milk to thin.
  • lightly oil grill grate, and arrange tenderloins on grill. when lamb reaches 125 degrees f (50 degrees c), baste with the boiled marinade. watch lamb carefully after basting so that it doesn't burn. use a bbq spatula to roll the lamb around while cooking. grill lamb tenderloins until internal temperature reaches 145 degrees f (63 degrees c); this should take about 15 minutes. pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
  • warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. place lamb slices on top of sauce to serve.

No Bake Peanut Butter Bars

Ingredients

  • Servings: 24
  • 1/2 cup butter, softened
  • 2 cups creamy peanut butter
  • 2 cups confectioners' sugar
  • 3 cups crispy rice cereal
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Ready Time: 30 mins

  • butter a 9x13 inch baking dish. in a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. mix in the rice cereal so that it is evenly distributed. press the mixture into the prepared pan.
  • in the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. spread the melted chocolate evenly over the peanut butter bars. refrigerate until set before cutting into bars.

white chocolate holiday spritz cookies

Ingredients

  • Servings: 50
  • 1 cup unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 cup confectioners' sugar
  • 2 1/4 cups all-purpose flour
  • salt
  • 1 (12 ounce) package white chocolate chips
  • 3/4 cup multicolored candy sprinkles (jimmies), as desired

Recipe

    Preparation Time: 20 mins Cook Time: 6 mins Ready Time: 26 mins

  • preheat oven to 375 degrees f (190 degrees c). lightly grease or line two cookie sheets with parchment paper.
  • cream the butter in a mixing bowl until light colored and fluffy. beat in the egg and vanilla until smooth. add food coloring, if desired. gradually mix in the confectioners' sugar, flour, and salt to make a smooth dough.
  • place dough into cookie press cylinder fitted with 1 inch sawtooth ribbon disk. press dough into long strips on prepared cookie sheets. use a paring knife dipped into flour to score the strips every two inches.
  • bake in preheated oven until edges are slightly golden, about 6 minutes. remove from oven, cool slightly, and cut along score lines while they are still warm. transfer to wire racks to cool completely.
  • line a baking sheet with parchment paper. melt white chocolate chips in the top of a double boiler placed over medium heat, or in the microwave. add food coloring, if desired. spread white chocolate icing on the bottom of one cookie and place the bottom of a second cookie into the icing to form a sandwich. place cookie sandwich prepared baking sheet. repeat to assemble remaining cookies, and refrigerate on the baking sheet 10 minutes to set icing. remove and dip ends of cookies into white chocolate, then into candy sprinkles. place cookies on wax paper until white chocolate is set.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Cathedral Windows Ii

Ingredients

  • Servings: 2
  • 1/4 cup butter
  • 2 cups semisweet chocolate chips
  • 2 eggs, beaten
  • 1 (10.5 ounce) package rainbow colored miniature marshmallows
  • 1 cup chopped pecans
  • 1/3 cup confectioners' sugar for decoration

Recipe

  • melt together the butter and chocolate chips in the top of a double boiler or in the microwave. stir to blend, then stir in the eggs, colored marshmallows and pecans.
  • pour the mixture into a 9x5 inch loaf pan, lined with foil. dust with powdered sugar and refrigerate until firm.
  • remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

Twice-baked Ranch Potatoes

Ingredients

  • Servings: 5
  • 5 (5 ounce) baking potatoes
  • 4 ounces neufchatel cheese, softened
  • 2 tablespoons milk
  • 1 (1 ounce) package ranch salad dressing mix
  • 1/2 cup shredded reduced-fat cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins

  • scrub and dry potatoes, then prick several times with a fork and place on a microwave-safe plate. heat in microwave on high until tender, 18 to 20 minutes; remove and allow to cool for 10 minutes.
  • combine neufchatel cheese and milk in a small bowl; beat in salad dressing mix.
  • cut potatoes in half lengthwise; remove pulp, leaving a thin potato skin shell. mix pulp into cheese mixture and mash. spoon mixture into potato shells; sprinkle with cheddar cheese.
  • place two potatoes on a microwave-safe plate. heat in microwave on high until heated through and cheese is melted, 3 1/2 to 4 1/2 minutes.