Tasty Kitchen Blog » missamy

Zhong-Xi Breakfast

missamy — Thu, 02 May 2013 10:00:05 +0000

Most mornings around here begin with an egg of some form. I’m pretty spoiled with a husband who cooks a mean omelet. It’s not something I take for granted. It’s a mighty nice way to start the day. We’re always trying to mix things up by trying different cheeses and toppings. Omelets are flexible that way. So my interest was piqued when I ran across this recipe for Zhong-Xi Breakfast here from Tasty Kitchen member Dani a few weeks ago. I actually made it for lunch to try out before introducing it into our breakfast mix. It’s a simple mix of ingredients which honestly I didn’t expect much from, but the flavor created by the ginger and garlic, combined with the oh-my-word-tasty cooking oil is quite satisfying. The hubby will be pleased when I surprise him with breakfast for a change with this one. It’s quick and easy. Let me show you how.

You’ll need eggs, salt, peanut oil, chopped garlic and ginger, brown sugar, red and yellow cherry tomatoes, soy sauce, rice vinegar, sesame oil, and chopped parsley (not shown—oops!).

Begin by beating the eggs with the salt.

The omelet portion moves really quick. Heat a portion of the peanut oil in a skillet. Once the oil is hot, pour in the beaten eggs. Let cook for about a minute (see note below). Pull one edge of the omelet to the side so the uncooked eggs can reach the pan. When eggs are almost cooked but center is still soft, fold omelet in half and place on a plate to wait for the yummy toppings.

(Note: My favorite egg-cooking skillet cooks quickly so I should’ve let it go less than a minute. Adjust the cooking time for your stove and skillet.)

Don’t wash that skillet just yet! Add the remaining peanut oil and heat until hot.

Add in the garlic and ginger and sauté for about a minute, stirring constantly.

Garlic can burn very quickly at high heat, so be careful to watch for the garlic burning. Mine got a bit on the dark side, but it was still nice.

The brown sugar goes in next. Mix together.

Next, the tomatoes. So much happy color to start the day with! Cook the tomatoes for about a minute or so, until they start getting soft.

Now pull it altogether with the soy sauce, rice vinegar, and sesame oil. Can you smell it? Oh my. Stir all together.

Remove from heat and pour the tomatoes with the cooking oil on top of the patiently waiting omelet. Garnish with freshly chopped parsley and enjoy!

If you prep the ingredients the night before, chopping the garlic and ginger and tomatoes, you can have this omelet done in no time. Such a great way to dress up a simple omelet.

Many thanks to Dani of the blog Expat Cucina for sharing this flavorful way to start the day.

Printable Recipe

Zhong-Xi Breakfast

by ExpatCucina on October 17, 2010 in Breakfast, Eggs

5.00 Mitt(s) 1 Rating(s)

Description

Zhong-Xi in Chinese means East-West. This recipe takes a bit from the East (in the soy sauce, sesame oil and ginger) and a bit from the West. Try these eggs tomorrow for breakfast!

Ingredients

2 whole Eggs
1 pinch Salt
3 Tablespoons Peanut Oil
1 clove Garlic, Finely Chopped
1 teaspoon Finely Chopped Ginger
1 teaspoon Brown Sugar
3 whole Red Cherry Tomatoes, Washed And Cut In Half
1 teaspoon Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon Sesame Oil
4 whole Yellow Cherry Tomatoes
1 Tablespoon Chopped Parsley

Preparation Instructions

In a bowl, lightly beat eggs with a pinch of salt.

In a skillet, heat 1 tablespoon of peanut oil. When hot, pour in the eggs.Let cook for a minute or so, till the eggs start solidifying. Then with a wooden spoon, push the edge in so that the soggy, uncooked eggs can touch the pan. When the eggs are almost cooked but the center is still soft, fold your omelet in half and place it on a plate.

In the same skillet (don’t wash it), add the remaining 2 tablespoons of peanut oil and heat till really hot. Throw in chopped garlic and ginger, stir for a minute or so. Then add the sugar and let it caramelize. Add in the tomatoes and cook till they start getting soft (about 1 minute). Pour in soy sauce, rice vinegar and sesame oil; stir all the ingredients together. Remove from heat and pour the tomatoes with its cooking oil on top of your omelet.

Garnish with freshly chopped parsley.

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Dark Chocolate Banana Bread (with Coconut)

missamy — Fri, 26 Apr 2013 10:00:33 +0000

Combinations of chocolate and coconut hardly go unnoticed around here, so when I saw this recipe for Dark Chocolate Banana Bread (with Coconut) from Tasty Kitchen members Chrissy and Lauren, I just had to try it. I had to. The line between “need” and “want” gets kind of blurred when chocolate is involved. And dark chocolate in moderation can be a healthy thing, don’t cha know?

Overall this bread may look sinful, but considering the list of ingredients, it’s on the healthier side: dark chocolate, flour, cocoa powder, baking powder, baking soda, salt, cinnamon, eggs, brown sugar, Greek yogurt, coconut oil, overripe bananas, shredded coconut, and a little turbinado sugar.

(Just so you know, I made a couple of substitutions using what I had on hand: all-purpose white flour instead of whole wheat, and sweetened shredded coconut for the unsweetened coconut.)

Begin by preheating your oven to 350°F and preparing a 9x5x3″ (or thereabouts) baking pan.

Chop the dark chocolate. Don’t eat any! The cake needs it.

In a double boiler or in the microwave, melt the dark chocolate and set aside.

Sift together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Set aside. (Shhh … don’t tell anyone, but I just whisked mine altogether. My sifter is wonky and leaks all over the place. Whisking worked just lovely for me.)

Add the eggs and brown sugar to a large mixing bowl, and beat them together on medium speed.

Look, an action shot! Beat for about 30 seconds.

The Greek yogurt, coconut oil, and mashed bananas go in next for a little mixing.

More action! Mix until well combined.

On a low setting, gradually add in the flour mixture.

Mix until just incorporated. Nice.

Fold in the shredded coconut.

(Again, I used sweetened shredded coconut instead of the unsweetened called for in the recipe. I liked it with the added sweetness and didn’t feel it was overly sweet.)

Evenly spread the batter in the prepared baking pan.

Now for the healthy melted dark chocolate. Pour the melted chocolate over the batter.

To swirl in the melted chocolate, drag a knife back and forth several times through the batter. Can you say “yum?”

Sprinkle the top with more shredded coconut and the turbinado sugar.

Bake until done (see recipe below for bake times). Notice the toasted coconut? Toasted coconut is one of the most delectable things ever. I could eat it as a snack. It’s lovely on this bread, but be careful to avoid burning the coconut while baking. If needed, loosely cover the top with foil the slow the toasting.

This bread turned out wonderfully. It was so gorgeous I hated to cut it. But I did anyway.

I’ll be making this one again soon. Maybe in muffin form next time.

Thank you so much to the Chrissy and Lauren for sharing this new favorite with me and my family. Check out other wonderfulness over at their site: From the Little Yellow Kitchen.

Printable Recipe

Dark Chocolate Banana Bread (with Coconut)

See post on LittleYellowKitchen’s site!

5.00 Mitt(s) 2 Rating(s)

Description

The best version of banana bread out there! The dark chocolate swirls and yummy coconut flavor make for the perfect complements to a classic.

Ingredients

3 ounces, weight Dark Chocolate
1-¾ cup White Whole Wheat Flour
½ cups Cocoa Powder, Unsweetened
1 teaspoon Baking Powder
¾ teaspoons Baking Soda
¼ teaspoons Salt
½ teaspoons Cinnamon
2 whole Large Eggs
½ cups Packed Brown Sugar
⅓ cups Greek Yogurt
⅓ cups Coconut Oil, Melted/liquid
3 whole Medium Overripe Bananas, Peeled And Mashed (3 Should Yield About 1 1/2 Cups)
¾ cups Shredded Coconut, Unsweetened, Plus 3 Tablespoons More For The Top
1 Tablespoon Turbinado Sugar, For The Top

Preparation Instructions

Preheat oven to 350 F. Lightly grease a 9x5x3 pan.

Finely chop the chocolate and melt it in the top of a double-boiler or in the microwave in 30 second increments, stirring in between each increment and continuing until melted. Set the melted chocolate aside.

In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside.

In the bowl of your stand mixer, beat the eggs and sugar on medium speed for about 30 seconds. Add the yogurt, coconut oil and mashed bananas and mix until well combined. While mixing on low, slowly add the flour mixture until it’s just incorporated. Fold in the coconut.

Pour the batter into the greased pan and spread evenly. Pour the melted dark chocolate over the top, dragging a knife back and forth several times, until the chocolate is swirled throughout the entire loaf. Sprinkle the top with some shredded coconut and turbinado sugar.

Bake for about 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the coconut on top looks like it is browning quickly, loosely place a piece a foil over the top to slow the toasting.

Remove pan from oven when done, and set it on a cooling rack. Let bread cool for 10 minutes in the pan. Then carefully remove it from pan and transfer to a wire rack to finish cooling before cutting into the loaf.

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Healthy Black Bean Tostadas with Cilantro Sauce

missamy — Mon, 15 Apr 2013 13:21:24 +0000

Finding healthy go-to meal options that are quick without sacrificing flavor can sometimes be a challenge. Honestly, sometimes what I throw together for a meal isn’t always the best for you. This recipe from Tasty Kitchen member, Lindsay for Healthy Black Bean Tostadas with Cilantro Sauce can change all of that. This recipe can be totally prepped ahead and refrigerated to be able to put together later in under 10 minutes. And although I’ve made black bean tostadas before, the cilantro sauce in this recipe makes this recipe over the top in flavor. The sauce alone will be something that I make jars of to keep on hand for a salad dressing. Made with only plain Greek yogurt, garlic, cilantro and salt, it’s crazy low in calories. And it’s crazy good. And crazy easy. I’m not kidding. Crazy.

To get started you’ll need: black beans, chili powder, cumin, cayenne pepper, water, cilantro leaves (not shown), plain Greek yogurt, garlic, salt, flour tortillas, diced tomatoes, avocado, and shredded lettuce.

Whoops, forgot the cilantro leaves in the above photo. Use fresh cilantro for this recipe. Dried cilantro just won’t make for the same tasty sauce.

Other toppings could be added if desired. Lindsay suggests cheese, lime wedges, salsa, roasted corn and peppers.

Begin by preheating the broiler, and draining the beans.

In a blender or food processor (or with a little mashing and mixing by hand), puree the black beans, chili powder, cumin and cayenne pepper. Add a little of the water as needed to help blend the ingredients together. Blend for about a minute or so. You’ll see a little texture was left in the mixture. Cover and set aside.

To create the sauce, blend together the cilantro, yogurt, garlic and salt in a blender or food processor until combined. Adjust seasonings to your taste.

Both the black bean mixture and cilantro sauce can be prepared ahead and refrigerated, making this a quick healthy go-to meal or snack.

In the preheated oven, place tortillas directly on the oven rack and broil each side for about 3-5 minutes or until browned and crispy.

I set out all the ingredients and let everyone fix their own. It was a tostadas bar, y’all. I should’ve made more cilantro sauce. It disappeared quickly.

Begin building the tostada by topping a tortilla with the black bean mixture.

Next add tomatoes, lettuce and avocado.

Then the pièce de résistance: the cilantro sauce. (I guess that should be the Spanish equivalent for pièce de résistance instead?)

Oh my. Delish!

Thanks to Lindsay for this healthy, but very tasty option. Check out Lindsay and her husband Bjork’s other offerings over at Pinch of Yum.

Printable Recipe

Healthy Black Bean Tostadas with Cilantro Sauce

by Lindsay on September 2, 2012 in Special Dietary Needs, Vegetarian

See post on Lindsay’s site!

4.75 Mitt(s) 4 Rating(s)

Description

A crispy baked tortilla loaded with good stuff.

Ingredients

2 cans (15 Oz. Size) Black Beans
1 teaspoon Chili Powder
1 teaspoon Cumin
¼ teaspoons Cayenne Pepper
¼ cups Water (optional)
½ cups Packed Cilantro Leaves
⅔ cups Plain Greek Yogurt
3 cloves Garlic
1 teaspoon Salt
4 whole Flour Tortillas
4 whole Tomatoes, Chopped
1 whole Avocado, Cubed
2 cups Shredded Lettuce

Preparation Instructions

Preheat the broiler. Rinse and drain the beans. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of water at a time to help the mixture move, if necessary. I ended up using about 2 tablespoons water and pureed for a minute or two but still left some texture.

In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your taste.

Place tortillas in the oven directly on the rack, taking care that the edges are all supported by the rack (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.

Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.

Notes:
Holding the tostadas while you spread the bean mixture helps them not to break apart.
Other topping ideas include cotija cheese, lime wedges, salsa, ranch dressing, or roasted corn or peppers.

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Thick and Chewy Chocolate Chip Peanut Butter Cookies

missamy — Wed, 06 Feb 2013 08:59:33 +0000

It’s cookie time around here, folks. And is there a better way to enjoy cookies than a peanut butter and chocolate combo? I think not.

This gem of a cookie recipe, Thick and Chewy Chocolate Chip Peanut Butter Cookies, from Tasty Kitchen member Anna, caught my eye because it contains 6 ingredients and no flour. Plus it’s adapted from Joy the Baker, and if you know Joy, there’s always goodness flowing from her neck of the internet kitchens. This cookie came together with ease and resulted in a scrumptious treat that totally satisfied our sweet cravings. I think you’ll be very pleased. Very pleased, indeed.

To get started you’ll need 6 ingredients: creamy peanut butter (I used a natural peanut butter), dark brown sugar, baking soda, an egg, cocoa powder (unsweetened), and semi-sweet chocolate chips.

As always, the full recipe is listed below with exact ingredient amounts.

A few notes:
– The recipe calls for chill time in the refrigerator, so make sure your cravings can hold off long enough for that.
– I only had mini semi-sweet chocolate chips on hand so that’s what I used (we keep them stocked for perfect chocolate chip pancakes), and only used half of what was listed in the recipe below.
– I used unsweetened dark cocoa powder which accounts for the super dark color of these compared to Anna’s lovely cookies. Regular unsweetened cocoa powder will work just fine, but if you’re a dark chocolate fan, look for the unsweetened dark cocoa powder.

Begin by placing all the ingredients, except for the chocolate chips, into a large mixing bowl.

I used a stand mixer, but if you have a hand mixer, you may want to take it slowly because this dough is mighty thick and dense. Of course, you can get a little workout and mix it by hand. If you plan on mixing by hand, I’d beat the egg slightly first before adding it to the rest of the ingredients so it will incorporate more evenly throughout the dough.

Mix together until combined well. Shouldn’t take very long at all.

At this point, chill the dough for at least an hour. I chilled my overnight, as was recommended.

When chilled, scoop dough on a lined baking sheet. I scooped about 1-tablespoon-sized mounds, which worked out perfectly for 2 dozen cookies.

Flatten each cookie.

The recipe calls for flattening each cookie to 1/2″ thick, but I’d say mine were more like 1/4″ thick, and were still pretty substantial. I’ll certainly try different thicknesses and overall cookie sizes with the next batch of these that I make.

Press chocolate chips into each cookies.

As I mentioned before, I used mini semi-sweet chocolate chips, and used only about 1/4 cup.

Bake according to recipe below. Let cool on baking sheet for about 30 seconds, then transfer to a wire rack to finish cooling. Or snag a warm one like I did. Oh my!

Grab a glass of milk and get to dunking.

Yep, this one is a keeper. It’ll will certainly make reappearances around here very soon and often. As I chewed on the third one, I began thinking how this cookie is thick and chewy enough to stand up to ice cream sandwich makings. Uh huh … now we’re talking.

Thank you Anna for sharing this delightful recipe with us all. I thank you, my husband thanks you, and our kids thank you.

Printable Recipe

Thick and Chewy Chocolate Chip Peanut Butter Cookies

by Anna on January 30, 2013 in Cookies, Desserts

See post on Anna’s site!

3.66 Mitt(s) 3 Rating(s)

Description

These flourless thick and chewy cookies are the perfect combination of peanut butter and chocolate.

Ingredients

1 cup Creamy Peanut Butter
1 cup Packed Dark Brown Sugar
1 teaspoon Baking Soda
1 whole Large Egg
3 Tablespoons Unsweetened Cocoa Powder
½ cups Semi-Sweet Chocolate Chips

Preparation Instructions

Place all ingredients, except chocolate chips, in a large mixing bowl of the stand mixer and mix together until combined. Chill the dough for at least 1 hour, preferably overnight.

When ready to bake, preheat the oven to 350ºF.

Scoop the dough onto a parchment paper or Silpat silicone baking mat lined sheet. Flatten each scoop into 1/2″ thick disks. Place few chocolate chips on top of each cookie.

Bake 8 minutes. Let cool on sheet for 30 seconds, then transfer to a wire rack to cool completely.

Recipe slightly adapted from Joy the Baker.

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Colorado Fish and Corn Chowder

missamy — Wed, 30 Jan 2013 11:00:54 +0000

Nothing warms things up on a cold, rainy day like a big bowl of chowder. It’s comfort in a bowl, I say. And this recipe for Colorado Cape Cod Chowder, from TK member Kristi, is no exception. With simple ingredients and quick prep, you can have a whole pot of comfort ready to share in no time.

As far as what makes this chowder Colorado in nature, from what I can tell after reading Kristi’s original post, her family always made it when she lived in Colorado. Just like Kristi mentions, I don’t know what makes a chowder Cape Cod-ish or not either. What I do know is that this version is mighty tasty. So grab some bowls, some spoons, and some comfort-food-seeking friends and chow down on some chowder.

But first you have to make it. It’s easy. Let me show you how.

The ingredients are pretty basic: onion, potatoes, butter (I used salted), salt, pepper, dried basil, dried bay leaves, water, cod fillet, canned corn and evaporated milk.

Begin by dicing the onion and peeling the potatoes.

Melt the butter over medium heat in a stock pot.

When the butter is all melted, add the onions and sauté for about 5 minutes, until tender.

While the onions are sautéing, cut the potatoes into about 1″ cubes.

Once the onions have softened, add the potatoes, salt, pepper, basil, bay leaves and water. This chowder is coming together, y’all.

Stir it all together. Cover and cook on medium-high heat for about 15 minutes.

Cod cutting time. Cut it into 1″ pieces.

The cod is ready now. It’s ready for a swim. Well, not a swim—more of a float, really.

Evenly place the cod on top of the potatoes. See? It’s like a potato float. Don’t stir. Don’t sink the cod. Don’t do anything. Just leave the cod alone. It likes to float. Cover and let cook for another 10 minutes.

The cod should easily flake at this point.

Add the corn (with liquid) and the evaporated milk. Stir until combined.

Cover and bring to a boil, then remove from heat.

Let cool a bit before serving. Crackers, cornbread, or your favorite chowder companion will do just fine with a big bowl of this chowder. Enjoy!

A big thanks to Kristi for sharing her family’s version of this comforting chowder. Be sure to check out other goodies from Kristi at 30 Pounds of Apples. I noticed she’s beginning a new series with kitchen tips, tricks and tutorials called “How To’sdays,” on Tuesdays. She’ll share things like how to “How To Substitute With Whatever Dairy You Have On Hand.” Sounds like pretty handy dandy info, if you ask me. Check her out.

Printable Recipe

Colorado Cape Cod Chowder

by Kristi at 30 Pounds of Apples on January 10, 2013 in Soups

See post on Kristi at 30 Pounds of Apples’s site!

5.00 Mitt(s) 4 Rating(s)

Description

A landlocked take on an East Coast classic. A perfect meal to mend the chilly January blues.

Ingredients

1 whole Large Onion, Diced (should Yield About 2 Cups)
2 pounds Potatoes, Peeled And Cut Into 1" Cubes
3 Tablespoons Unsalted Butter
2 teaspoons Salt
½ teaspoons Black Pepper
½ teaspoons Dried Basil
2 whole Dried Bay Leaves
2 cups Water
12 ounces, weight Fresh Or Frozen Cod Fillet, Cut Into 1" Cubes
2 cans (15 Oz. Size) Corn, With Liquid
12 ounces, fluid Evaporated Milk

Preparation Instructions

Dice onion and peel potatoes. Melt butter over medium heat in a large pot. Add onions and sauté for about 5 minutes until onions are soft.

While the onions are cooking, cut potatoes into 1-inch cubes. After the onions have softened, add potatoes, salt, pepper, basil, bay leaves, and water to the pot and stir well. Cover the pot and increase heat to medium-high. Cook for about 15 minutes.

While the potatoes cook, cut the cod into 1-inch cubes. After 15 minutes, you should be able to easily stab the potatoes with fork, but they should not be totally soft. Place cod on top of the potatoes, not stirring, and re-cover the pot. Cook for an additional 10 minutes until the cod flakes easily with a fork. Add the corn and evaporated milk and stir well. Cover and bring just to boiling.

Remove from heat and remove lid. Allow to cool for about 5 minutes before serving.

Adapted from a family recipe.

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The Ultimate Mexican Hot Chocolate

missamy — Fri, 18 Jan 2013 11:00:00 +0000

Last summer, I ran across this recipe for The Ultimate Mexican Hot Chocolate from member Sharon and filed it away in my Tasty Kitchen recipe box waiting for cooler, hot chocolate weather. Anything with “ultimate” and “chocolate” in the title is a must-do on my list. I like me some chocolate, man. At first glance, I thought this recipe was a hot chocolate for sipping, but this hot chocolate, with subtle hints of cinnamon and chili, is a thicker consistency and meant for dipping, not sipping. But you can bet I thought about sipping it. Pretty darn good, y’all.

Sharon shares on her site, Cheesy Pennies, how this dipping chocolate is the perfect companion for churros. I’m on a brief hiatus from the churros and the doughnuts or anything resembling the such right now, so I chose strawberries for dipping. Plus, strawberries and chocolate? Yeah. A no-brainer. But, if you and churros are still friends, get yourself some and get to dipping right away.

Let me show you how easy the road to the Ultimate Mexican Hot Chocolate is.

You’ll need a few things: milk, masa harina, Mexican chocolate (or semi-sweet chocolate chips—see note on full recipe below), cinnamon stick, salt ancho chili powder (optional), and vanilla.

As Sharon explains in the full recipe listed below, both the masa harina and Mexican chocolate can be found in Latin markets or in well-stocked supermarkets.

Begin by heating the milk in a saucepan over medium heat until small bubbles begin to appear around the edges.

While the milk was warming, I chopped the chocolate. Mexican chocolate has a little cinnamon added, and, depending on the brand, possibly a chili powder of some kind. I found some at my local grocer. Latin markets should have a selection of this chocolate, too.

Once the milk is warmed, add in the masa harina and chopped chocolate.

Whisk until combined, and chocolate is melted.

Bring to a boil over medium-high heat, then reduce to a simmer. I watched carefully at this point, stirring occasionally to avoid scalding. The mixture will begin thickening up as it simmers.

Next, add the stick of cinnamon, as well as a pinch of salt and ancho chili powder. My pinches were kinda biggish (probably about 1/16 teaspoon). Whisk again to combine.

Simmer for about 5 minutes. The mixture should be thickening up quite nicely at this point.

Once thickened, remove from heat, then stir in the vanilla. The recipe calls for a dash of vanilla. I’m sure I added at least a teaspoon.

At this point I was ready to forget all about the strawberries and just eat it from the spatula. Such a wonderful aroma!

Serve the chocolate with churros, doughnuts, strawberries, bananas, pound cake, graham crackers, pretzels, apples, or whatever you think goes well with chocolate.

(Shhh … don’t tell, but I tried it with a corn chip. I did. And it was a good thing.)

Many thanks to Sharon from Cheesy Pennies for sharing this dipping (or decadent sipping) chocolate with us. I’m thinking this will be making a reappearance around here real soon—especially when my churro/doughnut hiatus is over.

Printable Recipe

The Ultimate Mexican Hot Chocolate

by Cheesy Pennies on May 10, 2012 in Drinks, Non-Alcoholic

See post on Cheesy Pennies’s site!

0.00 Mitt(s) 0 Rating(s)

Description

Thick, rich, and oh so indulgent, this is a warm and wonderful way to end a meal: a hint of cinnamon, a pinch of pepper, and chocolate! An insanely good dip or a sinfully good sip—you decide!

Ingredients

1 cup Whole Milk
1 teaspoon Masa Harina
3 ounces, weight Mexican Chocolate, Chopped Or Semi-sweet Chocolate Chips (See Note)
1 stick Cinnamon Or 1/2 Teaspoon Ground Cinnamon
Pinch Of Salt
Pinch Of Ancho Chili Powder (optional)
Dash Of Vanilla

Preparation Instructions

In a medium saucepan, heat milk over medium heat until small bubbles appear around the edges. Stir in masa harina and chocolate, and whisk to combine until chocolate is melted. Allow to come to a boil, then lower the heat to simmer, add the cinnamon sticks/cinnamon, salt, and chili powder, and whisk again. Simmer for 5 minutes, until nicely thickened. Remove from heat, stir in vanilla, and serve immediately.

Notes:
Masa harina is corn flour, used to make tamales. Mexican chocolate has a little cinnamon flavor in it already. Both of these ingredients can be found in Latin markets or in some well-stocked supermarkets.

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Chocolate Hazelnut Cake

missamy — Wed, 09 Jan 2013 14:00:19 +0000

Note: I’ve been doing a bit of housecleaning here at the Tasty Kitchen Blog and haven’t been able to stop thinking about this post from the step-by-step archives. It has chocolate. And hazelnuts. In cake form. I’m just as smitten now as I was before. And rumor has it there’s some kind of romantic holiday coming up—a day that most definitely calls for chocolate. Make this and knock someone’s socks off! – Erika

(Republished from 2011.)

Tasty Kitchen’s Erika emailed me last week asking if I’d seen this Chocolate Hazelnut Cake recently submitted by Sabrina (Eatdrinkandbemerry). She said she thought of me. I don’t know why. Why would I like chocolate, and sugar, and butter, and hazelnuts, and Nutella, and peace, and love, and all things good? Hmmm? I don’t get it.

Anyway, I decided to go ahead and make it, ya know, since she twisted my arm and everything. That Erika is one smart cookie, and knows a good cake when she sees one. And this … this is one good cake. One marvelously good cake. Sabrina describes it as tasting like a Ferrero Rocher chocolate, and she’s right on. The super moist, chocolatey cake is topped with a Nutella and mascarpone whipped cream, with a creamy Nutella and whipped cream center. Whoa.

I know you wanna see how to make it, right? Let’s do this thing.

For the cake, you’ll need flour, cocoa powder (I used dark cocoa powder), baking soda, salt, butter, granulated sugar, brown sugar, eggs, vanilla extract, water, and buttermilk.

Begin by combining the flour, cocoa powder, baking soda, and salt in a bowl. (The directions say to sift, but shhh. Don’t tell. I whisked it all together lightly.)

In a mixing bowl, beat together the butter and sugars for about 2-3 minutes.

Add the eggs and vanilla and combine well.

Next, alternate adding the flour mixture with the water and buttermilk. Beat on low speed until thoroughly combined. Make sure to not over beat.

Divide batter mixture evenly into 8″ greased and floured round cake pans. Bake for about 30 minutes or until a toothpick or cake tester comes out clean. It took about 35 minutes in the Johnson kitchen. Cool cakes in the pans for about 10 minutes, then transfer to cooling rack(s) to cool completely.

(Note: I used my old 8″ angled sided cake rounds. I’d recommend using an 8″ cake round that’s straight edged and 2″ tall if you can. It worked fine as you’ll see later, but would make for easier decorating if the edges were straight and not angled.)

While the cakes are baking, go ahead and make the whipped cream topping. The whipped cream topping calls for mascarpone cheese, powdered sugar, vanilla extract, heavy whipping cream, Nutella, and hazelnuts.

Whip together the mascarpone cheese, sugar, vanilla, and heavy whipping cream until peaks form. Add 1 cup of the Nutella and gently mix until blended well. Refrigerate until ready to use.

When cakes have cooled and you’re ready to begin assembling layers, microwave the remaining Nutella a tad bit (about 30 seconds depending on your microwave) to loosen so it will be easy to spread. Spread the warmed Nutella over the top of the bottom layer of the cake. Put the cake in the freezer for 5-15 minutes for the Nutella to harden. Remove the cake from the freezer and spread a layer of the whipped cream over the layer of Nutella.

Add the second layer and frost the sides and top with whipped cream.

Top with chopped hazelnuts, and add any extra piping decorations to the edges to finish off if desired.

I tend to have a more rustic style when decorating cakes. I’m sure y’all can do much better. Refrigerate until ready to serve.

Delicious! It’s a decadent and rich cake for sure. Definitely a cake for special occasions. I think the next time I make this cake (and there will be a next time), I’ll make cupcakes, with a thin layer of Nutella, topped with a swirl of the whipped topping and sprinkled with the chopped hazelnuts. The perfect cupcake indeed.

Many thanks to Sabrina for submitting this tempting Chocolate Hazelnut Cake. It’s a keeper. (Check out Sabrina’s blog Eat, Drink & Be Merry for more of her killer recipes!)

Printable Recipe

Chocolate Hazelnut Cake

by eatdrinkandbemerry on June 22, 2011 in Cakes, Desserts

See post on eatdrinkandbemerry’s site!

4.50 Mitt(s) 8 Rating(s)

Description

This cake tastes like one of those wonderful Ferrero Rocher candies! (It even has the smooth a creamy chocolate hazelnut center!) This recipe is perfect if you’re looking to celebrate a special occasion or to satisfy another one of those Nutella cravings!

Ingredients

FOR THE CAKE:
2 cups All-purpose Flour
½ cups Unsweetend Cocoa Powder
1-½ teaspoon Baking Soda
½ teaspoons Salt
1 stick Butter, At Room Temperature
1 cup Granulated Sugar
1 cup Light Brown Sugar
2 Large Eggs, At Room Temperature
2 teaspoons Vanilla Extract
1 cup Lukewarm Water
½ cups Buttermilk
FOR THE CREAM:
8 ounces, weight Mascarpone Cheese, At Room Temperature
¾ cups Powdered Sugar
1 teaspoon Vanilla Extract
1-¼ cup Heavy Whipping Cream
2-½ cups Nutella, Divided
1-½ cup Chopped Hazelnuts, For Topping

Preparation Instructions

Preheat oven to 350ºF.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly into 2 8-inch round pans that have been greased and floured. Bake for about 30 minutes or until an inserted toothpick comes out clean.

To make the cream, whip together cheese, sugar, vanilla, and heavy whipping cream with electric beaters until peaks form. I chill a stainless steel bowl in the freezer so it whips faster. Add 1 cup Nutella and beat until well blended.

Microwave the remaining 1 1/2 cups Nutella (for the inside layer) for 30 seconds or until it is easy to spread but not too loose that it will run off your cake. Spread evenly over the bottom layer of the cake and set in the freezer for 5 to 10 minutes. Once the Nutella layer sets, spread a layer of chocolate hazelnut whipped cream over it. Top with other cake layer and frost the sides and top of the cake with cream. Top with chopped hazelnuts. Feel free to pipe a design around the top and bottom sides of the cake; you will have more than enough cream to do so!

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Oatmeal Chocolate Chip Banana Pancakes (Gluten-Free and Vegan!)

missamy — Mon, 31 Dec 2012 11:00:10 +0000

Looking for a healthy change of pace in your breakfast routine? These Oatmeal Chocolate Chip Banana Pancakes submitted by Monique of Ambitious Kitchen are just the ticket. Packed with healthy oats, and bananas, and sprinkled with a few chocolate chips, they are sure to set your day on the right track.

I was curious how they would work with no flour involved, but the batter blended into a smooth consistency. The texture is more dense and moist than a flour-based pancake, but we found them hearty and filling, and full of flavor. After a few bites, I began thinking of different tasty combinations using the banana/oatmeal batter base. Warm spices would add a nice touch, as well as chopped walnuts or pecans. Or what about a coconut-and-lime combination? That sounds like the perfect tropical twist to accompany the banana. I think this recipe lends itself well to experimenting, and is certainly a great option for all of those eating gluten-free (make sure you use gluten-free oats!) or vegan.

Let me show you how easy they are.

You’ll need a blender, and a short list of ingredients: ripe bananas, unsweetened vanilla almond milk, old-fashioned rolled oats, baking powder, salt, and chocolate chips. Of course, don’t forget your favorite pancake toppings. Monique suggests peanut butter! She sounds like a smart lady.

An important note!

If you are preparing this for those who need to avoid gluten: Please make sure you use oats that are certified gluten-free oats! Monique does mention that in the recipe, but in case you missed it there and missed it a few paragraphs above, ya can’t be too careful. The oats in the photo are not gluten-free. Over and ~~oat~~ out.

Begin by adding the banana and vanilla milk to a blender, and blend until smooth.

Next, in go the oats, baking powder, and salt. If you want to add any spices (cinnamon would be mighty nice), now would be the time to do it.

Blend until combined, then let sit for a few minutes until the batter thickens up. If it gets too thick, add a bit more almond milk, a little at a time.

While you wait for the batter to thicken up, using cooking spray, olive oil, or butter, lightly coat your preferred pancake cooking surface, and heat over medium. A nonstick skillet or griddle is always nice.

Once skillet is ready, drop batter by 1/4 cupfuls onto surface. Gently spread with a spoon if needed.

Sprinkle some chocolate chips on each pancake. Watch for bubbles to appear (about 2 minutes), then flip pancakes.

Cook until golden brown (about another 2 minutes). Repeat until all batter is used, adding more cooking spray, oil, or butter as needed.

Top with your favorite pancake partner, and dig in. We added a major drizzling of honey to ours, which was lovely, but I’m thinking of trying peanut butter the next time around.

Thanks Monique for sharing this new option for enjoying pancakes. Visit her blog, Ambitious Kitchen, for more of her recipes. She describes herself as someone passionate about pancakes, and I can definitely see why. I know I have many gluten-free friends that will be happy to try this recipe, too.

Printable Recipe

Oatmeal Chocolate Chip Banana Pancakes

by Monique of Ambitious Kitchen on November 4, 2012 in Breakfast, Pancakes

See post on Monique of Ambitious Kitchen’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Easy, delicious banana pancakes that are made in a blender with only 6 ingredients total! Plus they just happen to be vegan and gluten-free!

Ingredients

2 Medium Ripe Bananas, Cut Into Chunks
¾ cups Unsweetened Vanilla Almond Milk
1 cup Old-fashioned Rolled Oats (gluten-free If Desired)
1-½ teaspoon Baking Powder
¼ teaspoons Salt
2 Tablespoons (Heaping) Chocolate Chips, Vegan If You Prefer

Preparation Instructions

In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined, about 1 minute. Set aside to thicken up. After a few minutes, check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of almond milk and blend again.

Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray.

Top with peanut butter, maple syrup, fruit, or chocolate chips.

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Pumpkin Pie Bars

missamy — Wed, 14 Nov 2012 11:00:03 +0000

For all of you pumpkin pie fans out there looking for an alternative to the holiday favorite, do I have a recipe for you! The recipe for Pumpkin Pie Bars, submitted by Tasty Kitchen member Sharon from cheesypennies, has been waiting in my TK recipe box for a while. I finally got around to making a batch a few days ago, and then a second batch today. Yep, they were that good. Not sure why I’ve waited so long. They met approval from all who tried them, so you can be sure that they’ll make a few more appearances around here throughout the holiday season.

Wanna see how to make them?

First you’ll need: yellow cake mix, eggs, butter, sugar, cinnamon, ginger, ground cloves, salt, canned pumpkin, and evaporated milk (although I used almond milk the second time around).

There are three steps to the recipe, with different ingredients divided, so be sure to read through the whole recipe first to avoid any confusion. Not that I would know anything about getting confused or anything … no, not me.

Begin making the crust for the bars by mixing part of the cake mix, with one egg, and some melted butter. Once combined well, spread evenly in 13×9″ pan. I found using my hands to spread out the crust worked much easier, and was much more fun, too.

The second step is to make the pumpkin filling for the bars. Whisk together sugar, cinnamon, ginger, cloves, salt, pumpkin, evaporated milk, and eggs.

Pour the filling over the crust.

Note: The filling may seem a little thin, but it thickens up during baking just fine. I promise. Also, for the second pan I made, I was out of evaporated milk, so I substituted unsweetened almond milk with no problems whatsoever.

Finally, for the last step, the topping. Stir together the rest of the cake mix, sugar, and cinnamon.

More butter! Toppings need butter, don’t they? Sure they do.

Cut in cold diced up butter. Once incorporated, evenly sprinkle the topping over the filling. Again, I used my hands for sprinkling.

A tip: A pastry cutter is a wonderful tool. I used a fork, but something I remembered while cutting the butter is a tip I learned from my friend Deb over at Smith Bites. She freezes butter and then uses a cheese grater to shred it into biscuits and other doughs when needed. It works wonders. I only wish I would’ve remembered that trick for this recipe. That reminds me, I should stash a pound or two of butter in the freezer now so it’s ready throughout the holiday baking season.

The first time I made these I thought the topping would just sink down into the filling, but it magically sits nicely on top.

Carefully transfer to an oven and bake according to recipe instructions, until golden. Your house will smell divine!

Let cool completely before cutting and serving (if you can wait that long). To push it over the top, serve with a scoop of ice cream, along with a warm cup of coffee. Perfect.

Thanks so much to Sharon from Cheesy Pennies for sharing this delightful recipe with the Tasty Kitchen community. I know it will soon be a new holiday favorite in our home.

Printable Recipe

Pumpkin Pie Bars

by Cheesy Pennies on October 30, 2010 in Brownies and Bars, Desserts

See post on Cheesy Pennies’s site!

4.55 Mitt(s) 9 Rating(s)

Description

All the yum of pumpkin pie, minus the hassle of a pie crust, plus the bonus of a buttery cinnamon topping. No trick…just an amazing treat!

Ingredients

1 box (18 oz. size) Yellow Cake Mix, Divided
1 whole Egg, Lightly Beaten
½ cups Butter, Melted
1 cup Sugar, Divided
2 teaspoons Cinnamon, Divided
½ teaspoons Ginger
¼ teaspoons Ground Cloves
¼ teaspoons Salt
1 cup Canned Pumpkin
⅔ cups Evaporated Milk
2 whole Eggs
¼ cups Cold Butter, Diced

Preparation Instructions

This recipe has three parts, a crust, a filling and a topping. Before you start anything, preheat your oven to 350F, and get out a 13×9 pan.

For the crust:
Reserve 1 cup of the cake mix for the topping. Pour remaining cake mix into a bowl, then stir in the one beaten egg and the 1/2 cup of melted butter until the mixture is well combined. Press evenly into the 13×9 pan and set aside.

For the filling:
Combine 3/4 cup of sugar, 1 teaspoon of cinnamon, the ginger, cloves, salt, pumpkin, evaporated milk and 2 eggs together. Using a whisk, stir until smooth. Pour over the crust.

For the topping:
Stir together the 1 cup of reserved cake mix, and the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Cut in the 1/4 cup of butter dice using a pastry blender or a fork. Sprinkle evenly over the filling.

Bake at 350F for 35-40 minutes, or until filling is set. Allow to cool completely, cut into bars, and serve!

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Lime Olive Oil Muffins

missamy — Wed, 01 Aug 2012 14:08:08 +0000

When I saw the recipe for these Lime Olive Oil Muffins from Tasty Kitchen member Rachel, I thought it sounded interesting. Having never baked with olive oil before, I wasn’t quite sure what to expect. But I was pleasantly surprised that there was no hint of olive oil in the taste, and as a bonus, the olive oil helped produce a not-dried-out goody. So if you’re looking for a grain-free, gluten-free or just a healthier option for a morning or snack muffin, look no further. These muffins are tasty and filling, which make for the perfect breakfast muffin in my book. They’re not overly sweet, so they lend themselves well to the addition of jams, jellies, or my favorite, honey. Or for a dessert option, maybe create a coconut lime glaze? Yum.

The cast of characters and process are straightforward.

To get started you’ll need: blanched almond flour, baking soda, salt (not shown), cinnamon, turbinado sugar (I used demerara), eggs, extra virgin olive oil, vanilla, fresh lime juice, and lime zest.

Begin by combining the dry ingredients (almond flour, baking soda, salt, cinnamon, and sugar) together.

In a separate bowl combine the wet ingredients (eggs, olive oil, vanilla, and lime juice) together.

Add the wet mixture into the dry mixture and combine well. Add the lime zest.

Finish the batter by folding in the lime zest.

In a muffin tin coated with cooking spray or lined with paper liners, distribute batter evenly among 6 muffin tins.

Rachel says she used some techniques learned from Sally’s Baking Addiction for baking the muffins. Begin by baking the muffins for a short period of time at 425°F, then the remaining baking time at 350°F. I think this must help create more of a crunchy top on the muffins.

They did turn out perfectly cooked. Moist but firm on the top.

Quite the excellent recipient for a drizzling of honey.

Thanks Rachel for helping me try something new and for sharing a good baking tip, too! For more cooking inspiration from Rachel, be sure to visit her food blog, Studio Cuisine.

Printable Recipe

Lime Olive Oil Muffins

by Rachel {Studio Cuisine} on June 27, 2012 in Breads, Muffins

See post on Rachel {Studio Cuisine}’s site!

0.00 Mitt(s) 0 Rating(s)

Description

A citrusy, puffy muffin. Great for an on-the-go breakfast.

Ingredients

2 cups Blanched Almond Flour
1 teaspoon Baking Soda
½ teaspoons Salt
½ teaspoons Cinnamon
¼ cups Raw Turbinado Sugar
2 whole Eggs
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Vanilla
2 Tablespoons Fresh Lime Juice (from 1 Lime)
1-½ teaspoon Lime Zest (from 2 Limes)

Preparation Instructions

Preheat oven to 425ºF. Spray muffin tin with cooking spray or line with paper liners.

Combine almond flour, baking soda, salt, cinnamon, and sugar in a large bowl. Set aside.

In a small bowl, combine eggs, olive oil, vanilla, and lime juice.

Add wet ingredients to dry, and stir well. Fold in lime zest.

Distribute mixture evenly between 6 muffin tins, filling each one all the way to the brim.

Bake at 425 for 5 minutes, then turn the oven down to 350ºF and bake for another 15-20 minutes until an inserted toothpick comes out clean.

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Tasty Kitchen Blog » missamy

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Pumpkin Pie Bars

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