Monday, December 2, 2013

Salted Caramel Chocolate Mini Cupcakes

CUPCAKES
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)

3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla

2 eggs

2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda

1 & 1/3 c. water

SALTED CARAMEL
3/4 c. heavy cream (whipping cream)
4 TBS unsalted butter
2 tsp sea salt
1 c. sugar
1/4 c. water

CARAMEL FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
4 TBS Ghirardelli Sweet Chocolate Cocoa powder
2 TBS reserved salted caramel
2 TBS whipping cream
1 tsp vanilla

Preheat oven to 350. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).

Melt the chocolate in microwave. Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.

Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)

Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.

While cupcakes bake, prepare caramel.
In small saucepan, combine butter cream & salt. Heat until butter melts completely, whisking to blend. Set aside.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, do not stir. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Watch carefully, as syrup goes from amber to burned quickly!

Remove the sugar from the heat and carefully whisk in the butter cream mixture. The mixture will bubble. Whisk until completely combined. Transfer the caramel to a dish to cool; refrigerate until it becomes "spreadable", whisking occasionally.

Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the caramel, reserving the cutouts. Using cake decorating tool, "inject" caramel into the cupcake center, leveling off with the top of each cupcake. The caramel may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.

For frosting, stir reserved caramel into whipping cream. Whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Ghirardelli powder, beating well. Add the caramel whipping cream & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more whipping cream as necessary until desired consistency is achieved. Pipe on to caramel filled cupcakes using cake decorating tool.

Chill at least 2 hours to allow flavors to develop.

Vanilla Chai Mini Cupcakes

CUPCAKES
1 cup heavy cream (whipping cream)
seeds from 1 vanilla bean
3 cups AP flour
2 tsp baking powder
2 tsp Chai Spice Blend
½ tsp sea salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
2 tsp vanilla extract

RUMCHATA GANACHE
1/2 c whipping cream
6 oz white chocolate chips
2 TBS Rumchata

CHAI FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
2 tsp Chai Spice Blend
3-4 TBS milk
2 tsp vanilla

Preheat the oven to 350°F. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).

Scrape vanilla seeds from pod into cream; set aside to infuse.

Blend together flour, baking soda, chai spice blend, & salt in medium bowl; set aside.

In large mixing bowl, beat butter & sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla & blend until smooth.

Add 1/3 of the blended dry ingredients, then 1/2 the cream & repeat, beginning & ending with dry ingredients. Be sure to mix well after each addition.

Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)

Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.

While cupcakes bake, prepare ganache.
Heat whipping cream in microwave using micro-proof measuring cup until very hot, but not boiling (1 minute 40 seconds in mine.) Immediately stir in chips until smooth. Add Rumchata & whisk until completely blended. Allow to cool; place in refrigerator to cool until mixture is a spreadable, frosting consistency, whisking occasionally to keep smooth.

Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the ganache, reserving the cutouts. Using cake decorating tool, "inject" ganache into the cupcake center, leveling off with the top of each cupcake. The ganache may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.

For frosting, whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Chai spices, beating well. Add 3 TBS of the milk & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more milk as necessary until desired consistency is achieved. Pipe on to ganache filled cupcakes using cake decorating tool.

Chill at least 2 hours to allow flavors to develop.

Rosemary Olive Oil Rolls

1/4 cup olive oil
1 TBS fresh chopped rosemary

3 1/2 - 4 c. unbleached all purpose flour
2 tsp ground sea salt
1 TBS sugar
2 1/4 tsp yeast

1 cup milk heated to 130 degrees
1 egg

Combine the olive oil and chopped rosemary in a small bowl & allow to sit for at least an hour to infuse the flavor.

In large bowl, combine 3 cups of the flour, salt, sugar, and yeast, making a well in the center.

In small saucepan, bring milk just to 130 degrees.
Break egg into center of dry ingredients break yolk (without stirring it into the flour mixture); pour in heated milk & infused olive oil. Gently stir with wooden spoon until sticky dough forms, adding more flour until dough forms a workable ball. Turn the ball out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes, adding more flour as necessary to form smooth, elastic dough.

Place dough in a large greased bowl, cover with greased plastic wrap; let rise for 1 to 1 1/2 hours or until doubled in size.

Gently deflate the risen dough.

Preheat the oven to 375˚F and line a baking sheet with parchment paper.

Divide the dough into 16 equal pieces. Stretch and roll each portion into a 6-inch snake of dough, then fold the ends together, one over the other.

Brush the tops of the rolls with olive oil and sprinkle lightly with additional sea salt. Bake for about 16-18 minutes, or until the rolls are a light golden brown.

Remove to wire rack to cool, or place in lined bread basket to serve warm.

Sun-dried Tomato Chicken Florentine Soup

3 TBS olive oil
1 lb. boneless, skinless chicken breasts, marinated in sun-dried tomato vinaigrette, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced
1/3 c. sun-dried tomatoes (not oil packed), snipped into small pieces
1/2 c. dry white wine
1/2 tsp freshly ground pink peppercorns

6 c. organic chicken broth
1 c. mini rotini noodles

2 c. fresh spinach, stemmed & finely sliced

1 c. freshly grated Parmesan cheese

3 TBS fresh basil, finely sliced

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add sun-dried tomatoes & saute an additional 2 minutes. Add wine & simmer 5 minutes, stirring frequently.

Sprinkle pepper & over chicken mixture; stir to combine. Pour broth and bring just to a boil; reduce heat & simmer for 30 minutes, stirring often. Add noodles & cook an additional 10 minutes, or until noodles are al dente.

Stir in spinach & cook until wilted. Stir in Parmesan cheese until completely melted. Remove from heat & stir in basil.

Curried Lentil Soup

2 TBS olive oil
2 tsp ground coriander
2 tsp ground tumeric
1 tsp orange peel
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves

1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 TBS finely grated fresh ginger
3 TBS tomato paste
1 TBS honey

1 large baking potato, peeled & cubed into very small pieces
1 medium sweet potato, peeled & cubed into very small pieces
1 c. baby carrots, thinly sliced
1 1/3 c. red lentils
6 c. good vegetable stock

1/3 c. coconut milk (not cream)

sea salt & pepper to taste

Heat oil in 4 qt stock pot; add spices and cook 2-3 minutes until fragrant. Add onion, garlic, jalapeno, fresh ginger, tomato paste & honey to spice blend & cook an additional 5-8 minutes until onion is translucent. Add potatoes & carrots, stirring to coat, and cook an additional 2-3 minutes. Add lentils & stock and stir until well combined. Bring to a light boil, reduce heat & simmer for an hour or until vegetables are soft. Add coconut milk & cook until heated through. Season to taste with salt & pepper.

Sunday, July 28, 2013

Perfect Pizza Dough

3 1/2 - 4 c. unbleached flour
2 1/4 tsp active dry yeast (1 packet); not quick or rapid rise
1 TBS sea salt
1 tsp sugar
*optional - 1/2 tsp freshly ground black peppercorns

1 c. water, warmed to 120 - 130 degrees
1/4 cup dry white wine (I used Sauvignon Blanc)
3 TBS extra virgin olive oil

*optional - 1/2 c. shredded hard Italian cheese of your choice (Parmesan, Romano, Asiago or a blend)

olive oil

In large bowl, combine 3 1/2 cups of the unbleached flour with the yeast, salt, sugar, & pepper (if desired). Blend well.

Add warm water, wine, and oil to flour mixture; blend until moistened. Beat with wooden spoon for 3 minutes to make a stiff dough. Add the shredded cheese (if desired) & stir until well combined.

On floured surface, knead in about 1/4 - 1/2 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.

Preheat oven to 500. Place one rack in the center of the oven & one on the highest setting.

Punch dough down several times to remove all air bubbles. Divide dough into 2 pieces, work with one at a time. Oil hands well with olive oil. Form dough into disk, begin to stretch out, keeping disk shape. Place dough on round, stick proof pizza pan & continue shaping dough into a circle, pushing out from the center with your hands. Your final dough should be at least 1/4 inch think with a slightly thicker outer rim. Make sure there are no holes in the crust.

Place the crust on the top rack of the oven & bake for 2 minutes.

Remove from oven & top with your favorite pizza toppings - sauce, cheeses, cooked sausage, pepperoni, onions, peppers, olives, fresh basil, fresh spinach, etc.

Place pizza on center rack in oven & back for 12 - 15 minutes until outer crust is lightly golden & cheese is bubble. Remove from oven; let cool for a few minutes before cutting.

Repeat with second piece of dough.

Triple Chocolate Dark Rum Cookies

2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp sea salt

1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar

2 eggs
1 TBS dark rum

1 c 60% cacao bittersweet chocolate pieces (Ghirardelli)
1 c white chocolate pieces (Ghirardelli)

Preheat oven to 350.

In medium bowl, whisk together all dry ingredients (first list) until evenly blended. Set aside.

In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add rum & beat until combined.

With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.

By hand, chocolate pieces.

Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.

Monday, June 24, 2013

Chocolate Red Wine Shortbreads

1 c. extra-virgin olive oil
1 egg
1 tsp pure vanilla extract
6 TBS red wine (Cabernet, Zinfandel, Petite Syrah or nice blend)

1 c. cocoa powder

1 1/2 c. powdered sugar

3 c. unbleached all-purpose flour

In large mixing bowl, combine olive oil, egg, vanilla & red wine & whisk until well blended. Add the cocoa & continue whisking until smooth. Add the powdered sugar in 3 batches, whisking well after each addition to remove all clumps. Add flour, stirring with a spoon (the whisk will just clump up) until dough is well blended & holds its shape. Add a little more wine if dough is too dry.

Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for at least an hour.

Preheat oven to 350. Line large baking sheet with baking parchment.

Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry. Be careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)

Store in tightly covered container at room temperature.

These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.

Sunday, June 23, 2013

Tuscan Farfelle with Parmesan Peppercorn Sauce


2 TBS olive oil
1.25 lbs boneless, skinless chicken breasts, cubed

1 medium onion, diced
5 cloves garlic, minced
1 red pepper, diced
3 TBS sun-dried tomatoes, not oil-packed, diced

3 TBS flour
1 tsp fresh ground 3 peppercorn blend (black, green & red)
salt to taste
1/2 c. white wine (Sauvingnon Blanc, Pinot Gris or Pinot Grigio)
2 c. half & half

1 c. baby spinach, stemmed & sliced into 1/8 inch strips

1 c. fresh Parmesan cheese, grated
1 c. shredded 5 cheese Italian blend

1 lb Farfelle (bowtie) pasta, cooked according to package directions

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add red pepper & sun-dried tomatoes & saute an additional 2 minutes.

Sprinkle flour, pepper & salt over chicken/vegetable mixture; stir to combine. Pour in wine and half & half and bring just to a boil, stirring often. Allow sauce to thicken, stir in spinach, & cook until wilted. Stir in Parmesan & Italian Blend cheeses until well combined & thick. Remove from heat.

Add 1/2 of the cooked pasta cooked pasta to sauce, stirring well to coat. Continue to add pasta until desired ratio of sauce to pasta is reached. (1 lb is too much for my taste, I reserve part of the pasta & add pesto sauce for quick lunch leftovers.)

Serve with additional fresh grated Parmesan.

Crustless Goat Cheese & Asparagus Quiche


5 eggs
1 c. 1% milk
fresh ground pink peppercorns to taste

1 whole wheat tortilla

12 spears of Oven Roasted Asparagus
1/4 c. fresh goat cheese or Feta, crumbled

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Arrange asparagus in spiral pattern on top of tortilla. Scatter cheese evenly over the asparagus.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

Gently pour egg mixture over arranged asparagus & cheese using a circular motion.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.

Monday, June 3, 2013

Mango Dressing

1 very, very ripe mango, peeled & chopped (about 1 c)
1 TBS rice vinegar
1 TBS olive oil
3-4 TBS orange juice
juice of one small lime

Blend all ingredients in food processor* until smooth. Refrigerate until ready to use or up to 3 days.

*Alternately, mash all ingredients in small glass bowl until desired consistency.

Sunday, May 26, 2013

Hawaiian Chicken Kabobs

MARINADE
3 TBS reduced sodium soy sauce
3 TBS Mirin
1 TBS toasted sesame oil
1 tsp rice vinegar
3 cloves garlic, minced
1 TBS fresh ginger root, minced
1/2 c orange juice

3 boneless, skinless chicken breasts, cut into 1.5 inch chunks

1-2 c fresh pineapple cubes
green Bell pepper, cut into 1.5 inch pieces
Spanish onion, cut into 1/5 inch pieces

skewers

Combine all marinade ingredients in glass or ceramic dish (deep dish pie plate or 6x8 baking dish) & whisk until well blended. Add chicken pieces, stirring to coat. Cover with plastic wrap, & refrigerate at least 2 hours to allow flavors to blend.

Preheat grill to medium heat.

Lightly oil grill grate. Arrange kabobs. (I prefer the "pineapple, green pepper, onion, chicken, repeat" order.) Grill 15-20 minutes, or until chicken pieces run clear.

Toasted Hazelnut Chocolate Chocolate Cookies

2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar

2 eggs
2 tsp vanilla

1 c toasted hazelnut pieces*
10 oz 60% cacao bittersweet chocolate pieces (Ghirardelli)

Preheat oven to 350.

In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.

In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.

With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.

By hand, stir in hazelnut & chocolate pieces.

Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.

*Place hazelnut pieces in ceramic pie plate; microwave on high 1-2 minutes until nuts are aromatic & just beginning to brown.

Sunday, March 31, 2013

Lemon Swirl Cheesecake With Toasted Hazelnut Shortbread Crust

CRUST
6 TBS butter, softened
1 c. flour
1/3 c. sugar
1/3 c. ground toasted hazelnuts

FILLING
4 - 8oz packages of Neufchatel cream cheese, softened
1 c. granulated sugar
1/4 c. flour
2 TBS cold whipping cream
2 tsp pure vanilla
4 large eggs

LEMON SWIRL
1 - 10 oz jar Dickenson's Lemon Curd, divided

DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the sides only of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.

In a small bowl, soften butter (do NOT melt); add the flour, sugar and hazelnuts; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.

Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)

WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and sugars on medium speed until smooth & creamy. Add flour, whipping cream & vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended.

Spoon cheesecake batter over crust, spreading evenly. Gently spoon lemon curd by heaping tablespoons around batter with one dollop in the center, reserving 2 ounces. With sharp knife, swirl lemon curd around batter; it will sink in slightly.

Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.

Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool 1-1/2 hours.

Spoon remaining lemon curd over the top of the cheesecake; smooth with the back of a spoon. Refrigerate several hours or overnight until cheesecake is well chilled. Carefully remove sides of springform pan.

Monday, March 25, 2013

Mini Irish Car Bomb Cupcakes

CUPCAKES
1 c Guinness
10 TBS butter
3/4 c Dutch processed unsweetened cocoa powder
1 1/2 c granulated sugar
1/2 c brown sugar

2 c unbleached flour
2 tsp baking soda
1/4 tsp sea salt

3/4 c light sour cream
2 eggs
2 tsp vanilla

GANACHE
1/2 c whipping cream
6 oz 60% cocoa chips
3 TBS Jameson Irish whiskey

FROSTING
6 TBS butter, softened
5 c powdered sugar
6 TBS Irish creme liquor

Preheat the oven to 350°F. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).
Heat butter & Guinness in medium saucepan on medium high until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat; set aside and allow to come to room temperature.

Blend together flour, baking soda, & salt in medium bowl; set aside.

In large mixing bowl, beat sour cream, eggs, & vanilla until smooth. Pour the cooled Guinness sauce into the egg mixture and blend on medium until smooth & creamy.

Add blended dry ingredients to the Guinness mixture and blend until smooth.

Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)

Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.

While cupcakes bake, prepare Ganache. Heat whipping cream in microwave using micro-proof measuring cup until very hot, but not boiling (1 minute 40 seconds in mine.) Immediately stir in cocoa chips & stir until smooth. Add Jameson & whisk until completely blended. Allow to cool; place in refrigerator to cool until mixture is a spreadable, frosting consistency, whisking occasionally to keep smooth.

Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the ganache. Using cake decorating tool, "inject" ganache into the cupcake center, leveling off with the top of each cupcake.

For frosting, whip butter in large bowl of electric mixer. add about half of the powdered sugar, beating well. Add 5 TBS of the Irish creme, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more Irish creme as necessary until desired consistency is achieved. Pipe on to ganache filled cupcakes using cake decorating tool.

Chill at least 2 hours to allow flavors to develop.

Monday, March 4, 2013

Elegant Cheesecake Bites

1 1/4 c graham cracker crumbs (or use vanilla wafers or chocolate graham crackers)
4 TBS butter, melted

2 - 8oz packages Neufchatel cream cheese, softened
1/2 c sugar
1 tsp grated orange peel
1 TBS orange juice
1 tsp Vanilla
2 eggs
1/4 c sour cream

1/2 c 60% cocoa chocolate chips

Preheat oven to 325; place a baking pan with 1/2 inch of water on the lowest rack of the oven.

Line 8 inch square metal baking pan with foil, grease generously.

Mix crumbs & melted butter together in small bowl; press evenly into bottom of prepared pan. Set aside.

Using mixer, cream Neufchatel until smooth. Add remaining ingredients (except chocolate chips); beat on medium speed until creamy & smooth. Spoon gently over crumb crust, smoothing with the back of a spoon. Place pan on center rack in oven & bake for 40-45 minutes until top of cheesecake no longer looks "wet" & edges are set.

Remove from oven & allow to cool completely. Refrigerate for 1 hour or until well chilled; cover with foil & freeze for at least 2 hours or overnight.

Remove cheesecake from freezer. Carefully lift from pan using edges of the foil liner. Place on large cutting board; using chef's knife (or other large sharp knife), cut cheesecake evenly into 36 squares (6x6). Melt chocolate chips in microwave. Using small spoon, drizzle chocolate over top of cheesecake squares. The chocolate will set quickly; score with knife immediately, pressing drizzle back onto squares if necessary. Place individual squares in decorative mini cupcake liners. Chill until ready to serve. May be refrozen.

Monday, February 18, 2013

Southwest Chipotle Chicken Soup

2 TBS olive oil
1 & 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced

1 large yellow banana pepper, seeded & diced

2 cans low sodium black beans,rinsed & drained
1 c. frozen corn

4 c. organic chicken broth
1 - 8 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1/2 of a can of San Marino chipotle peppers, diced, with the sauce

1 tsp cumin
1 tsp coriander
1/2 tsp dried orange peel

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan or Dutch Oven over medium heat. Add chicken & cook until no longer pink. Add onion & garlic and saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add broth, tomato sauce, tomatoes, chipotles with sauce, and seasonings; stir well. Bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip strips in bottom of individual bowls. Ladle soup over strips, sprinkle generously with shredded cheddar.

Sunday, February 10, 2013

Spicy Szechuan Sauce

3 large garlic cloves, peeled & minced
1 TBS fresh ginger, minced
5 TBS low sodium soy sauce
1 TBS mirin
1 tsp rice vinegar
1 TBS toasted sesame oil
2 tsp Thai chili sauce
1/2 tsp Cholula hot sauce
1 tsp dried orange peel

Whisk together all ingredients in small ceramic bowl. Cover with plastic wrap; refrigerate at least one hour or overnight to allow flavors to blend.

Makes about 1/2 cup.

Saturday, February 9, 2013

Sweet Potato Casserole

3 lbs sweet potatoes/yams, peeled & cut into 1/2 inch cubes
1/4 c water

1/4 - 1/2 c orange juice
3 TBS butter
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 TBS dark brown sugar (or more to taste)

Preheat oven to 375*.

Place cut sweet potatoes in large glass casserole dish; pour water over. Cover & microwave on high 3-5 minutes (I have an old microwave & go 5) to give the baking time a head start.

Place in preheated oven & bake, covered, for 1 & 1/4 hours or until sweet potatoes are soft. Remove from oven, add remaining ingredients; mash until smooth & well blended, adding more orange juice until desired consistency is reached.

Return uncovered casserole to oven for an additional 10 minutes to heat through.

*May also bake at 350 for 1 & 1/2 hours or until soft.

Sunday, January 6, 2013

Peppered Cheese Bread

3 1/2 - 4 c. unbleached flour
1 tsp salt
1 tsp sugar
2 1/4 tsp active dry yeast (1 packet)
3/4 tsp freshly ground black peppercorns

1 1/4 c. milk
3 TBS butter

1 1/4 c. shredded cheese of your choice (cheddar, cheddar blend, asiago or 5 cheese Italian blend)

In large bowl, combine 1 1/2 c. unbleached flour, salt, sugar, yeast & pepper. Blend well.

In small saucepan, melt butter over medium heat. Add milk, stir to combine & heat until very warm (120 - 130 degrees). Add warm liquid to flour mixture; blend by hand until moistened. Beat with wooden spoon for 3 minutes. Stir in 2 cups flour to make a stiff dough. Add 1 cup of the shredded cheese & stir until well combined.

On floured surface, knead in about 1/4 - 1/2 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.

Punch dough down several times to remove all air bubbles. Grease large baking sheet. Shape into 2 loaves & place side by side several inches apart on pan. Sprinkle with remaining cheese. Cover; let rise in warm place until doubled in size, about 30-45 minutes.

Preheat oven to 375. Uncover loaves and bake for 20-25 minutes or until light golden brown & "hollow" sounding when thumped. Remove from pans & cool on wire rack.